Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes : Pork Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Saturday 26 July 2014

Pork Recipes Recipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos

Pork Recipes Biography

Source:- Google.com.pk
Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western World. Pork is highly prized in Asian cuisines for its fat content and pleasant texture. The religions of Judaism and Islam, as well as several Christian denominations, forbid pork consumption. Pork meat remains illegal in most Muslim countries.
The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC.[2] It is believed to have been domesticated either in the Near East or in China from the wild boar.[citation needed] The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.[3] Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are prepared today for the flavours that are derived from the preservation processes.[4] In 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only "raw" meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese.
Before the mass production and re-engineering of pork in the 20th century, pork in Europe and North America was traditionally an autumn dish—pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.[5]
Consumption patterns
A traditional Austrian pork dish, served with potato croquettes, vegetables, mushrooms and gravy
Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide, although consumption varies widely from place to place.
According to the USDA's Foreign Agricultural Service, nearly 100 million metric tons of pork were consumed worldwide in 2006 (preliminary data). Increasing urbanization and disposable income has led to a rapid rise in pork consumption in China, where 2006 consumption was 20% higher than in 2002, and a further 5% increase projected in 2007.
Pork is popular throughout eastern Asia and the Pacific, where whole roast pig is a popular item in Pacific Island cuisine. It is consumed in a great many ways and highly esteemed in Chinese cuisine.[7] There, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour. The colours of the meat and the fat of pork are regarded as more appetizing, while the taste and smell are described as sweeter and cleaner. It is also considered easier to digest.[8] In rural tradition, pork is shared to celebrate important occasion and to form bonding. In China, pork is so important that the nation maintains a "strategic pork reserve".[9] Red braised pork (hong shao rou), a delicacy from Hunan Province, is regarded as the "brain food" which inspired Mao Zedong.Feijoada, the national dish of Brazil (also served in Portugal), is traditionally prepared with pork trimmings: ears, tail and feet.

Pork RecipesRecipes for Kids in Urdu for Desserts for Dinner for Chicken with Ground Beef In Hindi for Cakes for Cookies Photos