When purchasing pork online, look for the cuts with a little fat over outside and meat that is very firm and grayish pink color. For the best flavor & tenderness, meat must have small amount of marbling. There are 4 basic (or primal) cuts in which pork get separated: loin, shoulder, belly & leg.
Why Pork is “Red”?
Oxygen gets delivered to your muscles by red cells in blood. Myoglobin is a protein present in meat that holds oxygen in your muscle. Myoglobin amount in the animal muscles decides the meat color. Pork can be classified as the “red” meat only because it has more of myoglobin than fish or chicken. When the fresh pork gets cooked, it gets lighter in the color, but still it is the red meat.
Eating Pork in enough quantities is very helpful to gain energy. It’s very good for eyes, skin, bones, nervous system, and mental performance. The intake of Pork ensures the better immunity to your body because of presence of the essential antioxidants
Trust Only the Professional
If you select 臺灣新鮮豬肉, you are going for the quality, innovation as well as safety products. You can contact us now to find how our meat products will help you out. We will provide you with the best quality of Pork in Taiwan that is certified and ready to offer you with various cold cuts & deli meats, as well as other meat product service you might require in Europe.
Food is a way of life. There’s no sane person who can stay away from the aroma of their favorite food item. Food is comfort, a companion in tiring times, and what not. Hence, it is very difficult to watch your weight and health; all the while devouring those tasty delicacies day after day.
It is usually tiring to follow a set routine, and it becomes an especially humungous task if the routine’s a diet. Dieting may or may not be justified, but why go through all that pain of being separated by your loyal companion, A.K.A. food? So, instead of cutting down on good food, the easier option is to go for food that is not only healthy, but also works wonders for your taste buds, i.e. recipes for a fit life.
Here are a few healthy recipes that would ensure your fitness, and also provide that much-needed relief to your tongue.
Oaty Fruity Cereal
The perfect solution to your never-ending breakfast dilemmas; this recipe is meant for all those health freaks who do not want to skip their breakfast, but want to go for recipes for fit life.
100 g dried fruit, such as sultanas, raisins, dried apricots
50 g mixed unsalted nuts, such as almonds, hazelnuts, walnuts
50 g mixed seeds, such as pumpkin, sunflower, sesame, poppy
400 g porridge oats
1 teaspoon ground cinnamon , optional
milk or natural yoghurt , to serve
1 eating apple
roughly 400 ml milk
To make the basic cereal, roughly chop any larger dried fruit and nuts, then place into a large bowl along with the seeds, oats and cinnamon (if using).
Tip into an airtight container.
Now you have two choices. To serve your cereal as it is, place a handful of cereal (roughly 50g) per person into your serving bowls.
Add milk or natural yoghurt and chopped fresh fruit, if you like, then serve.
To make bircher muesli for 4 people, add 200g of the cereal to a large bowl.
Place a box grater on a board, and then coarsely grate the apple, discarding the core. Add it to your oaty cereal.
Pour over enough milk to cover, and then mix well.
Cover the bowl with cling-film, and then pop in the fridge to soak overnight.
When you’re ready to eat, give the bircher a good stir, divide between your bowls, then serve with chopped fresh fruit, if you like.
Steamed Fish with Spicy Broth and Cucumber
All those people who spend more than half their free time thinking about what to have for lunch (that would gel in with their fit lifestyle), this recipe provides the ultimate fix to all those complicated lunch orders at large.
One 2-pound black sea bass—filleted, bones reserved and head discarded (have your fishmonger do this)
1 cup cherry tomatoes, halved
One 2-inch piece of ginger, sliced and lightly crushed
3 cilantro sprigs
2 tablespoons tomato paste
1 tablespoon sambal oelek or other Asian chili sauce
Extra-virgin olive oil, for drizzling
1 English cucumber, spiraled
Black sesame seeds, for garnish
In a large, deep skillet, combine the fish bones with the tomatoes, ginger, scallions, cilantro, tomato paste and sambal. Add 6 cups of water and set a bamboo steamer on top. Bring the water to a boil, and then simmer over moderate heat until the tomatoes start to break down, about 5 minutes.
Drizzle the fish with oil and season with salt. Put the fish in the steamer basket skin side up, cover and steam over moderately low heat until just cooked through, 5 to 7 minutes.
Using a thin spatula, transfer the fish to shallow bowls. Strain the broth into a heatproof bowl; discard the solids. Season the broth with salt and ladle over the fish. Pile the cucumber alongside, garnish with sesame seeds and serve.