Pork

Pork Basics

Pork is an excellent source of thiamine as well as protein.

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• Pork costs less than most other meats.
• Look for a “BEST if used by” date on the package.
• The leanest cuts of pork include tenderloin and loin or rib chops and roasts. Look for ground pork that is at least 85% lean.
• Canned pork is available ground or cubed. Open the can and lift off the fat. Try it in soups, sauces or recipes using cooked pork.

Slice pork tenderloin into boneless chops or cubes.

Store Well Waste Less

• Refrigerate fresh pork and cook or freeze within 3 to 5 days. Keep tightly wrapped to prevent drying.
• Freeze raw pork for longer storage. Divide into amounts for a single use. Package in freezer-quality wrap and remove as much air as possible. Label and date. Use within 4 to 6 months for best quality. 
• Refrigerate cooked pork for 3 to 4 days or freeze and use within 2 to 3 months in any recipe using cooked pork.
• Store canned pork in a cool dry place for up to 2 to 3 years. Refrigerate after opening and use within 3 to 4 days or freeze and use within 2 to 3 months.

Keep It Safe!

Follow these guidelines when handling meat:

Clean: Wash hands, utensils and surfaces often with hot soapy water.

Separate: Keep raw meat and juices from contacting other raw or cooked foods.

Cook: Cook to at least 145 degrees F (160 degrees for ground meats). Wait 3 minutes before cutting or eating.

Chill: Refrigerate both raw and leftover cooked meats as soon as possible.

Thaw frozen meat safely:

• Never leave meat at room temperature to thaw.
• Thaw in the refrigerator; use a container to catch any liquids. To thaw faster, cover package with cold water or microwave on defrost; cook right away.

Enjoy Pork

Recipes

Pork Chili

Fried Rice with Pork

Kids Can!

When kids help make healthy food, they are more likely to try it. Show kids how to:

• measure and mix ingredients.
• slice veggies on the diagonal, Asian style.
• use a long-handled spoon or spatula to stir foods safely during cooking.