Have you ever wondered what other meats taste like pork?
It’s a common saying that “everything tastes like chicken,” but when it comes to the flavor of turkey, it turns out that pork is actually the closest match.
In fact, a recent study found that pork and turkey share similar flavor attributes such as juicy, fatty, salty, brothy, sweet, and umami notes.
But what about other meats?
In this article, we’ll explore the unique taste profiles of different types of meat and discover which ones come closest to the beloved flavor of pork.
From cured preparations like bacon and chorizo to fresh cuts like pork chops and tenderloin, we’ll dive into the world of meat and uncover what makes each one so deliciously unique.
So sit back, relax, and get ready to satisfy your carnivorous cravings as we explore what meat tastes like pork.
What Meat Tastes Like Pork?
When it comes to meat that tastes like pork, there are a few options to consider.
Firstly, let’s take a look at cured pork products like bacon and chorizo. These salty, smoky meats are beloved by many and are often used to add flavor to dishes. The salty-sweet lick of bacon and the spiciness of chorizo make them stand out from other meats.
Moving on to fresh cuts of meat, pork chops and tenderloin are popular choices. Pork chops have a mild flavor that is often described as slightly salty and fatty. Tenderloin, on the other hand, is leaner and has a more subtle taste.
But what about other meats?
According to a study, turkey shares similar flavor attributes with pork such as juicy, fatty, salty, brothy, sweet, and umami notes. This may come as a surprise to those who have always thought that turkey tasted like chicken.
Beef and lamb, on the other hand, have distinct flavor profiles that set them apart from pork. Beef is often described as having a rich, meaty flavor with notes of grassiness and gamey-ness. Lamb has a stronger taste than beef and is often described as having a slightly gamey flavor with hints of earthiness.
Chicken, surprisingly enough, does not have strong associations with any particular meat or flavor attributes when compared to other meats.
The Flavor Profile Of Pork
Pork is a widely popular meat due to its affordability and availability. It comes in many different cuts, each with its own unique taste and texture. While every cut of pork has a salty hint due to its essence, certain cuts may also taste rich from the fat it has in it or meaty if it is a leaner cut. Organic pork, in particular, is said to have a taste all its own.
Factors such as the diet fed to the pigs and the age at which they are butchered can also impact the flavor profile of various cuts of pork. For example, pork loin, bacon, butt roast, and pork sirloin will have tastes that differ from one another. The diet fed to the pigs can also impact the flavor profile of various cuts of pork.
Overall, knowledge of where your pork is coming from is key to predetermining how it might taste. However, this may not always be possible. In a study, it was found that pork with higher QG (quality grade) had higher fat content, total unsaturated fatty acids and better eating quality. This suggests that producing pork with higher QGs should be considered in order to satisfy the consumer’s expectation.
Turkey: The Closest Match To Pork
Out of all the meats, turkey seems to be the closest match to pork in terms of flavor attributes. While it may not have the exact same taste as pork, it does share many of the same notes.
A hundred grams serving of pork provides 242 calories, while turkey meat provides 189 calories. During the holidays, turkey can be easily substituted with a moist pork roast. Roast your pork in whole-berry cranberry sauce, honey, orange zest, cloves, and nutmeg for a rich and delicious holiday taste! Or you can prepare a crown pork roast which is both delicious and visually pleasing. Season the roast with paprika, thyme, rosemary, sage, and apples.
When it comes to wine pairings, expressive white wines like Chardonnay, Riesling or Gewürztraminer go best with Turkey as they match the weight of Turkey while imparting refreshing fruity flavours. For red wine, light and fruity wines low in tannin like Beaujolais and Pinot Noir pair best with Turkey as they won’t overwhelm the subtle flavours of the meat.
Pork is an interesting meat that can sometimes be used as a replacement for beef. While there is some overlap in what spices are compatible with both pork and beef, there are other herbs and spices that pair better with pork than they do with beef. Juniper Berries are sweet, tart, and sharp with a hint of pine and play well with the sweetness of pork. A cherry and juniper jam tastes excellent with pork chops or hams. Cinnamon and pork are a good match because the cinnamon is sweet but also offers terrific depth. Allspice is that spice that’s reminiscent of the holidays but it’s terrific with savory food and delicious on pork roast.
When it comes to pairing herbs and spices with turkey meat, similar flavors can be used as those that work well with pork. Sage is a great pairing for both meats as its earthy flavor contrasts well with the sweeter taste of both pork and turkey. Garlic is another herb that works well with both meats, especially on pork chops or turkey breasts. Mustard is sharp and pungent, making it perfect for a pork marinade or rub but also works well on turkey.
Cured Meats: Bacon, Chorizo, And More
Cured meats like bacon and chorizo are popular choices for adding flavor to dishes. Bacon is made from pork belly that has been cured with salt and other seasonings, then smoked or air-dried. The result is a salty, smoky flavor that pairs well with breakfast foods, sandwiches, and more. Chorizo, on the other hand, is a type of pork sausage that is typically seasoned with spices like chili pepper, paprika, oregano, garlic, and cumin. It is usually smoked and cured, giving it a smoky flavor and a slightly crispy texture. Chorizo is popular in dishes like tacos, burritos, omelets, and other Latin-inspired dishes.
It’s important to note that while cured meats like bacon and chorizo are delicious, they should be consumed in moderation. A study found that eating too much cured meat can cause problems in the lungs due to the chemicals used to preserve the meat. Nitrates, which are commonly used in cured meats, can cause damage to the tissue in the lungs and increase the risk of exacerbation for people with chronic obstructive pulmonary disease (COPD).
Beef: A Strong Contender For Pork’s Crown
While beef and pork may seem like two completely different meats, they actually share some similarities in terms of taste and texture. In fact, beef can be a strong contender for pork’s crown when it comes to certain cuts of meat.
One such cut is the flat-iron steak. This cut is known for its tenderness and flavor, which is often described as similar to that of a filet mignon. Like pork, the flat-iron steak is well-marbled and great for grilling or broiling. It can also be pan-seared and used in a variety of dishes, such as stir-fries or salads.
Another contender is the beef rib roast. Similar to a pork rib roast, this cut consists of the beef loin section with the rib bones still attached. It is a larger cut of meat that is perfect for feeding a crowd, and it can be cooked on the grill, smoker, or in the oven. Before cooking, the bone section must be trimmed or frenched to ensure even cooking.
While beef may not have the same fatty flavor as pork, it can still be just as juicy and flavorful if cooked correctly. The key is to choose the right cut of meat and to cook it to the right temperature. Just like with pork, basting the meat while it cooks can also help keep it moist and flavorful.
Lamb And Goat: Bold And Gamey Flavors
When it comes to bold and gamey flavors, lamb and goat are two meats that stand out. While they may not taste like pork, their unique flavor profiles make them worth trying for those who enjoy strong-tasting meats.
Lamb is often compared to beef in terms of its rich, meaty flavor. However, lamb has a distinct taste that sets it apart from beef. It is slightly gamey with hints of earthiness, making it a popular choice for those who enjoy bold flavors. Lamb is also leaner than beef, making it a healthier option for those watching their fat intake.
Goat meat, on the other hand, has a flavor that is often described as tangy or nutty. It is similar in texture to beef but has a softer consistency and less gamey taste. Goat meat is also lower in fat and calories than other meats like pork and beef, making it a great alternative for health-conscious individuals.
Both lamb and goat are popular choices in many cuisines around the world, especially in cultures where religious beliefs forbid the consumption of beef or pork. They are often used in stews and curries, where their bold flavors can stand up to strong spices and aromatics.
If you’re looking to try something new and adventurous, lamb and goat are two meats that are worth exploring. Their unique flavor profiles may take some getting used to, but they offer a delicious and healthy alternative to more traditional meats like pork and beef.