I've read with much amusement recently that eating pork helps improve sexual activity, and people in countries like Argentina, Denmark and Japan believe that is as effective as Viagra to spice up your sex life! Argentine's President, told the world press last year that "Some nicely grilled pork is much more gratifying than taking Viagra". I'm now wondering how much pork you need to eat to feel sexy?
Fiji's pork industry is very healthy and aims to be completely self sufficient in pork production by 2014 with nearly 18,000 pigs slaughtered in 2010 in the two registered Fiji Meat Industries Board abattoirs.
But are you feeding leftover food scraps to your pigs in the village? In many countries, swill feeding as it is known, is used as a cheap source of food for pigs, however, this is a very dangerous practice, and is banned in Australia and the U.K. Swill feeding, especially uncooked, diseased or contaminated meats has been shown to cause outbreaks of serious diseases overseas.
The 2001 Foot and Mouth Disease outbreak in the United Kingdom was started by swill feeding infected material to pigs costing the country billions of pounds and the farming community great heartache. So if you are rearing pigs in your village, do not feed it leftover or rotten meat scraps!
Fijians love pork in the lovo and the Chinese love roasting it, but not everyone eats this delicious 'white meat'. Many people don't eat pork for religious reasons. According to Jewish law, pork is a non-kosher animal and forbidden to be eaten by Jews.
A kosher animal must be a ruminant (a plant eating animal that chews it food twice upon regurgitation) and must have split hooves - therefore cows, sheep, goats and deer are all kosher, whereas camels and pigs (having each only one sign of kashrut, the Jewish dietary law) are not kosher.
Muslims do not eat pork because it clearly states in the Qu'ran "He hath only forbidden you dead meat, and blood, and the flesh of swine". So I guess its more pork for us non-Jews and non-Muslims to go around because I think its one of the most underrated meats on the menu.
I've just added a Pork Fillet dish to my dinner menu, called Hoi Sin Vuaka. Marinated in ginger, orange zest, Chinese five spice powder and hoi sin sauce, my chefs grill this and serve it with sautéed Chinese greens from Joes Farm, steamed lolo rice and a tangy sweet plum sauce. Don't overcook the fillet too long as it will dry out and be tough.
For our lovo, I get one of our suppliers, South Pacific Butchers in Nadi to remove the leg bone, roll, put into a cooking net, then pickle it for us in an acidic juice. In the same way you would make corned beef, this pickled pork turns out the same purplish colour but looks like corned pork. We then stuff it with fresh lemongrass and ginger, season it all over with salt & pepper, then wrap it in coconut leaves before it goes into the lovo.
Normal pork tends to dry out after 3-4 hours in the lovo, but the pickled pork stays very moist and the taste is out of this world for lovo pork!
But the best and most fattening part of the pork is the crackling. You can't get the skin to crackle in the lovo, but an old Chinese technique will do this perfectly. I've included an old family recipe handed down to me as a young boy from my Uncle Alan.
He was a very good cook but a bad gambler and was always drunk! I remember walking into his kitchen and he would be always be hiding a bottle of beer, sneaking a cigarette out the back or listening to the horse races every Saturday. But he cooked the most perfect Crispy Skin Belly Pork every day and customers used to travel from far away to buy his roasted pork with crispy crackling. The secret is you have to make lots of pierced holes in the skin, then rub it with lots of salt.
You need to apply at least two coats of salt to absorb into the skin, which aids in the drying out process to get the skin to dry and bubble.
Serve this with some Chinese plum sauce mixed with hoi sin sauce and I promise you'll be eating most of it before it even reaches the table!
Source: newsroom - meattradenewsdaily.co.uk
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