[ad_1]
Mihaela Bilic posted on Facebook a “Guide to using” the pig, from the tip of the ears to the tip of the tail. The nutritionist comments on which are the most “noble” parts of the pig and how they are cooked in such a way that they are healthy and tasty.
Mihaela Bilic: Because the holidays are approaching, if it doesn’t smell like pork in the Romanian’s house, it’s called it’s not Christmas.
From the tip of the ears to the tip of the tail, everything is good for the pig. And the pork is not fat, but it is up to us which piece we choose and how we cook it.
There is a big difference between noble and less noble pieces. The noble pieces are the ones above, where we have the chop, the muscles, the muscles, even the pulp.
As we descend into the abdomen, the parts begin to become more congested and plump, and the amount of connective tissue increases.
Premium pieces mean fiber, muscle, and very little fat. Of course, they are the most expensive and the tastiest.
I’ll tell you a detail. They can only be cooked a little. The heat treatment should not be prolonged, because when we leave too much in the oven, or on the grill, the proteins, which only have protein in these pieces, harden. And then the tougher the meat, the harder it is to digest.
In the pulp we have even more fat and fibrous tissue begins to appear. To soften, you need water and wet cooking. Stew, a traditional Romanian dish, happily and nutritionally ideally combines meat with vegetables. And when cooked, the meat is even easier to digest. Add a pinch of tomatoes to increase the iron absorption of the meat, and the food will be tasty and healthy.
Watch the video for more details on this topic.
Publisher: Liviu Cojan
