A recent study conducted by the National Pork Board, shows that pork, particularly ribs and loin chops, are the favorite choice of protein among Hispanics and African Americans during summer. The study states that we enjoy more of these cuts than any other demographic group and based on my taste, this is very true.
Pork can be cooked easily, fast, doesn’t require too much seasoning, and it can be served with pretty much any side dish.
Research shows that pork is low in calories and high in nutrients, making it an ideal option when selecting the menu for grilling or roasting. Eight cuts of pork - from the loin and loin chops to the steak eye chops - are classified as lean by the United States Department of Agriculture. Seven of the most common cuts contain, on average, 16% less fat and 27% less saturated fat than they did 20 years ago. It is a lean protein, with nutrients, vitamins and minerals, including thiamine, phosphorus, zinc, selenium, niacin, vitamin B6 and B12. Loin pork cuts -including pork chops, roast and ground pork with 96% lean meat- are the leanest pork cuts in the market.
So, having all this in mind, I got creative and added pork to my Quinoa Bowl. Let me tell you, it is super tasty, refreshing, healthy and fun. Click on the pic for the recipe.
