Wonderful pork

Organic pork is a wonderful meat. The Joint photographed also tasted as good as it looks.

Really good organic pork…Unbeatable


By Michael O Meara


Pork is for some reason often over looked as a premium meat, which is a bit odd because good pork is incomparable in flavour when at its best. Pork is a traditional meat for us Irish and formed an important part of the traditional diet; salted pork was one of the few sources of protein in the winter months and it was common for many families to keep a pig, which would be fed the scraps of potatoes and vegetables. Additionally the pig was possibly the first domesticated animal and possibly the only farm animal which will not only survive, but will often prosper if it escapes captivity. The domesticated pig will quickly become feral and take on characteristics of a wild boar when free from captivity; this shows the intelligence and adaptability of the pig. Indeed the pig is said to be at least as intelligent as a dog, which brings me to my next point. Industrial production of pigs is an important industry but an industry which must have the highest standards of animal welfare as keeping such highly intelligent animals in any kind of sub-standard conditions is particularly cruel, which is why its so important to know exactly where your pork is sourced. Organic or even free range pork can be difficult to obtain in Ireland, additionally the meat may not be as tender as the caged pigs as the free range animal is a lot more active hence developing its muscles. On the other hand the flavour of an organic pig is simply stunning and well worth paying a premium for.
Recently Padraig Fahy of Beechlawn Organic farm who is easily found at many of the farmers markets in Galway fattened up a few pigs. Now it’s always exciting to get a side of pork, as you have a number of unusual cuts which lend themselves to slow cooking such as shoulders, belly and hocks and this slow moist cookery really allows the flavour to develop. Furthermore a great marinade for pork is that cheap cider found in two litre plastic bottles. Simply pour the entire bottle over the cut of pork, in a deep roasting dish and allow marinade for around 5 – 24 hours before pot roasting in the cider. When cooked reduce the liquid for a stunning sauce.
Of course apple sauce is always great with pork, to make a simple apple sauce simply
peel two cooking apples and chop into small pieces then place into a thick based pot and add a drop of water. Cook at a low heat until the apple begins to break down, then add a couple of tablespoons of sugar and allow dissolve and form into a sauce, serve either hot or cold.
To roast a pork chop first season well with salt and freshly crushed black pepper. Place onto a hot pan and seal on both side, reduce the heat and cook continuously until cooked fully to 72°C.