Roasted pork

Roast Pork Meat . It is one of the most flavorful dishes that we can prepare, with very few ingredients and in a simple and easy way. It is one of the most traditional dishes that Cubans use at Christmas parties, we usually accompany it with Congrí Rice , Yuca and Salad .


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  • 1 Features
  • 2 Quality according to the Animal
  • 3 The Parties
  • 4 Nutritional Value
  • 5 Recipe Ingredients for Roast Pork
  • 6 Preparation modes
  • 7 Technique to use for cooking pork
  • 8 Other Recipes
  • 9 See Also
  • 10 Sources


The pork or pork is a meat product from pork. It is one of the most consumed meats in the world. Some religions consider it a forbidden food. For example, Judaism considers it treifa and Islamism haram. It is also one of the most used, because almost the entire body of the animal is used, as well as many of its by-products: Ham , Chorizo , Black pudding , Bacon , etc. The pork roastIt is a variety of siu mei, or roast meat dishes, from Cantonese cuisine. It is made by roasting a whole pig with seasonings in a coal oven at high temperature. Good quality roasted pigs have crispy skin and juicy, tender meat. Normally the meat is served alone, but sometimes it is accompanied by soy sauce and in our country the Mojo Criollo is added . The style of this dish is almost identical between the different regions of mainland China and Hong Kong. Sometimes the whole pig is bought on the occasion of special occasions. One tradition is to celebrate the premiere of a Chinese movie with a pig, who sacrifices himself to ward off evil and sponsor the film’s success. When loose pieces are served, the dish is known as carne asada. When whole pork is served, it is known as roast pork . It is much more frequent to use the first term, since it is almost always eaten in small quantities. Quality pork is rosy in color and streaked with fat. This type of food is usually eaten fresh or after applying different preparations such as salting, smoking and other transformations with which all the delicatessen products are obtained. The amount of protein that it contributes will depend mainly on the species of the animal (white or Iberian pig), the age and the piece of meat in question. Until recently, it was considered to contain more saturated fat than it actually does, an amount that varies depending on the animal’s diet.

Roast pork on grill.


Roasted pork for Christmas.


Roast pork.


Roasted pork skin.

Quality according to the Animal

The fat in pork is its most variable component, as it depends on the species, breed, sex, age, cut of the meat, piece consumed and the animal’s diet. The beef is the castrated animal at 30 days and fattened in the last period of its life. With a carcass weight of 90 to 120 kilos, it is sacrificed at an age of between six and eight months. It is from this beef that the highest quality meat is obtained. The belly or rearing sow is the female that has given birth at least once. This animal produces meat suitable for consumption but of lower quality. It is mainly used in the charcuterie industry. The boar is the breeding male that is not consumed fresh but is used, as in the previous case, for the charcuterie industry. Finally, the piglet or piglet is the animal that has only consumed breast milk. Slaughter age is one to two months and live weight is 6 to 15 kilos. Its meat is very white, quite fat and very tender.

The parts

The presentation of the carcass of the pig includes the head, legs and skin.

  • The head is used boneless for salting or marinating in the preparation of stews and also for grilling. The boned head is often called a mask.
  • The brisket is used in the charcuterie industry to make pates, cold cuts, or sausages.
  • The loin or carré is used fresh, marinated or dry. When fresh, it is usually prepared roasted as a whole piece, fried in the form of chops or baked. It can also be prepared marinated on the grill or fried.
  • The sirloin is eaten fresh, roasted whole, filleted on the grill or fried in a pan.
  • The shoulder is used salted and cured. It can also be used in the preparation of charcuterie products and when fresh, boneless, rolled and baked in the oven is used.
  • The arm is the name given to the front leg. It has the same applications as the butt, it is a very gelatinous meat and normally it is presented to us in brine (knuckle) or braised fresh.
  • The ribs are usually used fresh, salted or pickled and are used as a protein element for stews.
  • The bacon is the skirt in beef. It is used fresh for the preparation of stews. The bacon is salty, cooked and smoked.
  • The ham can be found fresh, salted and cured, cooked in cold cuts. When fresh, it is used to make escalopes and to roast in the oven. It is the hind leg of the pig.
  • The legs are fresh, salty and marinated. If they are fresh, they are cooked and accompanied by a sauce such as Biscayne or tomato sauce. Salted and marinated legs are used more as a protein element for stews.
  • The spine and tail is used salty in the preparation of stews as a protein element.

Nutritional value

The nutritional value of pork indicates it as one of the most complete foods to satisfy human needs, and its consumption could contribute greatly to improving the quality of human life from the point of view of physical and intellectual performance. . Unfortunately, for many years, pork has been considered a “heavy” food, a “fatty” meat with a “very high calorie” content, and even a “dangerous” food due to its possible association with diseases and parasites . These popular beliefs constitute a mistaken image that is still projected to a very large sector of the population and originated from the type of animal and the way it was exploited in the past. The fact that pig meat continues to be censored by various consumer sectors as a dangerous product, has made its production and distribution still incipient; and this activity has not been developed as a true industry.

  • Improvement:

For some years now, the desire of the pig farmer and the pork meat industry has been to obtain a product that minimizes risks for the consumer. Fresh pork has improved its quality in recent years; Currently, it offers 31% less fat, 14% less calories and 10% less cholesterol than the pig produced 10 years ago. For 1983, a 3-ounce serving of cooked boneless roast loin contained 11.7 grams of fat and 208 calories; currently, and as a consequence of the improvement, that same portion has 6.1 grams of fat and 165 calories, presenting a reduction of 47% and 21%, respectively.

  • Proteins:

In the human body, proteins play an important role in forming, maintaining and repairing it. The quality of proteins from any food source is measured by the quantity and availability of the amino acids contained in them. Pork is an essential source of protein because it is high in essential amino acids, some of which are not synthesized by the human body. There are three types of protein in meat. The most valuable type of protein for the meat processor is that of contractile proteins. The most abundant type of protein in meat is that of connective tissue proteins. The third type of meat protein is that of sarcoplasmic proteins.

  • Fats:

Fat is the most variable component of meat in terms of composition. Fat cells live and function like all other cell types and are full of lipids, which vary greatly in their fatty acid composition. The fatty acid chains can vary in length from 12-20 carbons, and can be fully saturated (no double bond), monounsaturated (one double bond), or polyunsaturated (two or three double bonds). The more unsaturated a fatty acid, the lower its melting point and the more susceptible the fat is to oxidation and the development of rancid flavors and bad odors (Table 2). Among the metabolic functions of fats is to serve as a vehicle for fat-soluble vitamins (A, D, E, K). Lipids in pork, present in muscle tissue, in a proportion not greater than 3-5%,

  • Carbohydrates:

As in all meats, they are present in a very low percentage, as they are compounds synthesized more easily by products of plant origin. The percentage that pork has is 1% and is basically represented in glycolipids.

  • Minerals:

They are present in pork in 1%, the most important being iron, manganese and phosphorus, which are of great importance for the human organism, since they intervene in the formation of bones and teeth.

  • Vitamins:

In small quantities they are necessary for human growth, development and reproduction. In pork meat the vitamins of Complex B stand out, especially B1, which is found in greater quantity than in other meats. It is also rich in vitamins B6, B12 and Riboflavin.

Ingredients of the recipe for Roast Pork

Marinated meat

  • Pork: part of the pig or whole if you prefer.
  • Creole mojo:made with:
    • Garlic: 1 head.
    • Salt: to taste.
    • Sour orangejuice : 1 liter
    • Ground Cumin: 2 teaspoons to taste
    • Oregano: to taste
    • Pepper: to taste

Preparation modes

After having cleaned the pork, it is marinated with the Creole mojo, preferably from the previous day for best results, it will also facilitate the juices from the marinade to pass to the piece in greater quantity. After marinating, it is sealed and roasted. As it cooks, the pork must be sprinkled with the marinade or the cooking bottom. The correct thing is that if we are going to roast the pork in the oven, a bed is placed under it (it can be from different vegetables , the most used is the potato ) to prevent the meat from sticking to the tray. When applying heat to the oven , it must be very intense at first, then the temperature must be loweredgradually. Although it is typical to prick pork and other meats when marinating them, this is incorrect since the marinade enters the piece by osmosis and when sealing the piece the liquids are retained, on the contrary if we puncture it when cooking it all the liquids leave the piece and marinating it has no effect.

Technique to use for cooking pork

Sealed: This technique can be used in different culinary genres such as vegetables, rice , fish , seafood, among others, although where it is most used is in meat in general. The main objective is to prevent the juices that are inside the piece from going out, thus preserving its flavor and properties. It consists of applying a previous cooking at high temperatures to the piece, thus achieving caramelization of sugars and coagulation of proteinsfrom the surface, achieving a layer or crust of golden color that does not allow the juices to flow out. It can be sealed in a casserole, in a pan with very hot fat or in the oven at high temperatures, this technique is characterized by being performed in a short period of time.

Other recipes

  • Roasted pork ribs.
  • Roasted pork chops.
  • Roasted pork tenderloin.
  • Roast ham.
  • Pernilo Plaeta roasted in Casuela.
  • Roasted pork needles.


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