Are you a lover of pork meat? Do you want to learn how to prepare it in Nigeria?
Look no further! In this article, we will guide you through the process of preparing delicious and juicy pork meat. Whether you want to start a pig farming business or simply cook pork for your family and friends, we’ve got you covered.
From selecting healthy pigs to cooking them to perfection, we will provide you with all the tips and tricks you need to know. So, let’s get started!
How To Prepare Pork Meat In Nigeria?
The first step in preparing pork meat in Nigeria is to select healthy pigs. It is advisable to start with a small number of piglets and then increase gradually. This way, you’ll be able to learn the nook and cranny of the pig farming business, and eventually, your risk will be minimal. You should know the kind of pigs you buy as well as check if they are healthy and can respond to treatment or not. You’ll also need the services of a vet doctor for regular checkups and vaccination as well as proper feeding and nutrition practices.
Once you have selected healthy pigs, it’s time to prepare the meat. Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F, but the USDA recommends cooking pork to 145°F to be safe. Cooking to 145°F will result in clear or slightly pink-tinted juices and provides meat that is juicy and tender.
When frying, do not place a cover over the pan. This will lock in moisture and cause the meat to braise or steam. Lightly coat pork with vegetable oil to keep it from drying out during cooking. Before roasting pork, sear all sides to create a flavorful crusty surface on the meat.
Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly. If using a marinade for basting, set some aside before placing raw pork in it to marinate. Never reuse the marinade that the meat was marinated in.
Poach uncooked sausages for a few minutes before frying, broiling, or grilling. Sausage casings should not be pierced before poaching. The piercing will cause the juices to be released, and sausages will become dry.
Do not partially cook pork and then store it in the refrigerator to use later. It must be cooked until done. It can be partially cooked or browned using one method, such as microwaving or searing, and then immediately cooked until done using a different method, such as roasting, frying, grilling, or broiling.
Selecting Healthy Pigs
When selecting healthy pigs for pork meat production, it is important to consider several factors. First, it is advisable to start with a small number of piglets and then gradually increase the number as you gain experience. This way, you will be able to minimize your risk and learn the ins and outs of pig farming.
When buying pigs, it is essential to know the breed and check if they are healthy and responsive to treatment. You should also consider the services of a veterinarian for regular checkups and vaccination, as well as proper feeding and nutrition practices.
It is also important to choose pigs that are free from diseases and infections that can affect the quality of pork meat. Pig slaughtering methods can influence the quality of pig products and can also serve as a critical point for the control of zoonosis and other food-borne infections.
Furthermore, it is crucial to select pigs that are well-suited to your climate. Some breeds can be aggressive or require a more experienced handler, while others may take much longer to reach slaughter weight. Considering factors such as size, temperament, foraging ability, and meat flavor can help you choose the right breed for your farm.
Preparing The Pork Meat For Cooking
Before cooking pork meat, it’s important to prepare it properly. Start by selecting the right cut of pork. Look for cuts with lower fat content, such as those from the loin or leg. Once you have your meat, remove it from the packaging and pat it dry with paper towels.
Next, season the pork with salt, pepper, and any other desired seasonings. You can also marinate the meat for added flavor. If using a marinade, be sure to set some aside before placing raw pork in it to marinate. Never reuse the marinade that the meat was marinated in.
When cooking pork, it’s important to avoid overcooking it as this will result in tough and dry meat. Use a cooking method that is appropriate for the cut of pork you have selected. For example, lean cuts like pork loin roast can be cooked in a medium-heat oven, while thicker cuts like pork chops can be grilled or broiled.
When frying pork, do not place a cover over the pan as this will cause the meat to braise or steam. Lightly coat the pork with vegetable oil to keep it from drying out during cooking. Before roasting pork, sear all sides to create a flavorful crusty surface on the meat.
Finally, be sure to cook the pork until it reaches an internal temperature of 145°F. This will ensure that any bacteria is eliminated and that the meat is safe to eat. Use a meat thermometer to check the temperature of the thickest part of the meat. Once cooked, let the pork rest for a few minutes before serving to allow the juices to redistribute throughout the meat.
Marinating The Pork Meat
Marinating pork meat is a great way to add flavor and tenderize the meat. A proper marinade should contain an acidic ingredient, such as vinegar or citrus fruit juices, an oil such as olive oil, and seasonings such as herbs and spices. The marinade should totally cover the meat in order for it to work effectively. Pork can be soaked in the marinade from a couple of hours to twelve hours or more. Be sure to store the meat in its marinade in the refrigerator during this period of time.
It is best to use containers such as glass bowls, plastic bowls, or plastic bags that can be sealed since the marinade contains an acidic ingredient. Reactive containers such as metal bowls should not be used. The marinade should not be reused for any other purpose because of the bacteria that may be present from being in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly and then use it as a basting liquid or as part of a sauce for the meat, but it is best to save some unused marinade for this purpose.
When meat has been marinated for a long period of time, it will shorten the cooking time. Twelve hours of marinating will reduce the cooking time by 30 to 35%. Soaking pork in a marinade is a great method for adding flavor and tenderness to the meat. It is important to remember to follow proper marinating procedures to ensure that the meat is safe and delicious.
Serving Suggestions For Pork Meat In Nigeria
When it comes to serving pork meat in Nigeria, there are numerous ways to enjoy it. One popular way is to marinate the pork with a blend of ginger, garlic, pepper, and seasoning cubes. After allowing it to marinate for at least an hour, brown the pork on both sides in a pan with butter and oil. Add lemon juice, black pepper, sugar, salt, and any additional seasoning required. Finally, add chopped yellow bell pepper and spring onions for a colorful and flavorful dish.
Pork can also be used in stews and soups such as the popular Nkwobi dish made with cow foot. To prepare Nkwobi, cook cow foot until tender and mix with a blend of palm oil, ugba, pepper, fresh utazi leaves or bitter leaf, ehuru seeds, and edible potash. This results in a spicy and flavorful delicacy that can be eaten by picking pieces of meat with the hands.
Another way to enjoy pork in Nigeria is to make peppered ponmo which is made from cow skin that has been boiled and fried until crispy. The pork can be substituted for the cow skin in this dish for a delicious twist.
Spicy beef offals are also a popular Nigerian meat dish that can be made with pork instead of beef. The offals are cooked with a blend of spices such as thyme, curry, and pepper for a spicy and flavorful dish.
Finally, bushmeat and chicken are also popular meat dishes in Nigeria that can be prepared with pork. Bushmeat is often cooked in stews or soups while chicken can be roasted or fried for a crispy and delicious meal.