Quit making a pig out of yourself!

Don't hog all the Jell-O!This place is a pig pen!

Pity piggy. He's used commonly as a metaphor in disparaging wisecracks, and no wonder. Until Babe hammed it up and won the hearts of moviegoers, popular opinion said hogs were less-than-loveable, corpulent swines.

Large indeed! In 1937, hog history was made when a belly-dragging pig weighed in at 2,552 pounds and measured 9 feet long.

Oink!

And there's lots more pork trivia to chew on.

Did you know . . .

Where Wall Street got its name? -- Free-roaming hogs were famous for rampaging through the valuable grain fields of colonial New York City. To block the hogging, the farmers built a long, permanent wall on the northern edge of what is now Lower Manhattan. A street that bordered this wall came to be called Wall Street.

How "Uncle Sam" came to represent the federal government? -- During the war of 1812, a New York pork packer named Uncle Sam Wilson shipped a boatload of several hundred barrels of pork to U.S. troops. Each barrel was stamped "U.S." on the docks, and it was quickly said that the "U.S." stood for "Uncle Sam," whose large shipment seemed to be enough to feed the entire army.

Where the saying "living high on the hog" came from? -- It started among enlisted men in the U.S. Army, who received shoulder and leg cuts of pork while officers received the top loin cuts. "Living high on the hog" came to mean living well.

What's the origin of the sayings "a pig in a poke?" and "let the cat out of the bag"? -- It was a common trick in 17th century England to try to give away a cat to an unsuspecting person shopping for suckling (young) pigs. When the shopper would open the poke (tied sack) after the purchase, he "let the cat out of the bag" and the trick was revealed.

What President Harry S. Truman had to say about hogs? -- "No man should be allowed to be president who does not understand hogs."

Today's pork just isn't the animal of yesteryear. It's much trimmer and quite lean. In fact, it's 31 percent lower in fat, has 14 percent fewer calories and 10 percent less cholesterol than pork was a decade ago.

Pork doesn't need to be overcooked to be safe. Pork is leaner now, and since there is less fat, overcooking will cause dryness.

Because of modern hog-feeding practices, the fear of trichinosis is unfounded today. Trichinae is a clinical rarity. It is a threat primarily in wild meat -- even in the highly unlikely event it were present, trichinae is killed at 137 degrees F. . . . well below the recommended pork doneness point of 160 degrees F.

The secret to tender, juicy pork is simple -- think pink. When cooked correctly, pork is juicy and tender, with a little pink in the center.

A meat thermometer can be inserted at the beginning of cooking and left in throughout the duration. There are also instant or quick-read thermometers that give a reading in a few seconds. They can be used toward the end of the cooking time. Look for thermometers with thin probes -- which aid in the retention of juices.

Always insert a meat thermometer as near to the center of the meat as possible, avoiding bone or gristle.

When the internal temperature reaches 155 degrees F., remove and allow meat to stand for 10 minutes. The meat's internal temperature will rise about five degrees after cooking.

To store uncooked fresh pork, wrap it in butcher paper. It will keep four to five days in the fridge. Uncooked pork keeps for one month in the freezer.

As the world wraps

Wraps are nothing new. Every ethnic cuisine has its own version -- from burritos to sushi to spring rolls. Wraps are quick and healthful -- easy to make at home.

Pork pairs well with a broad range of seasonings and flavors. Pork roast can be shredded and mixed with vegetables, rice and beans. Quick sauces with flavors of Thai, Tex-Mex and Mediterranean cuisines are popular.

To prepare pork for your favorite wrap:

Season a 1 1/2-pound boneless pork roast with salt and pepper; brown all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1 1/2 hours, until roast is very tender. Check pan occasionally for liquid level; if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1 1/2-pound roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to four days, until ready to use. Serve cold or reheated.

Pork is popular, for sure. The National Pork Producers have a favorite old saying of their own:

When it comes to pig, people eat everything but the squeal.

THE BANGKOK WRAP

1 cup grated carrot

1 cup grated cucumber

2 cups shredded cabbage

2 cups cooked rice

3 cups cooked, shredded pork roast

Salt and pepper to taste

1/2 cup rice wine vinegar

2 tablespoons honey

2 tablespoons chunky peanut butter

2 tablespoons chopped fresh cilantro

2 teaspoons grated fresh ginger

2 cloves garlic, minced

4 large flour tortillas

In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper.

In small bowl, whisk together honey, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes.

To assemble wraps:

Spoon 1/2 cup pork mixture into center of wrap. Drizzle each wrap with 2 tablespoons dressing. Fold in sides to wrap. Serves 4.

Each serving contains 619 calories, 54g protein, 13g fat, 73g carb, 116mg sodium, 134mg cholesterol. From National Pork Producers Council.

Note: The vinegar/peanut butter/honey dressing is delicious, yet not enough. We suggest doubling the recipe.

HERB-CRUSTED PORK SALAD

For Pork:

3 pounds pork tenderloin

Salt and white pepper to taste

1 teaspoon vegetable oil

12 slices white bread

1/4 cup cilantro leaves

6 fresh basil leaves

2-3 cloves garlic, crushed

4 whole eggs

For Salad Dressing:

1/2 cup raspberry vinegar

Juice of 1/2 lemon

1 egg yolk (see note below)

1 cup salad oil

2 tablespoons Dijon-style mustard

2 teaspoons sugar

1 teaspoon Worcestershire auce

Salt and pepper, to taste

Salad greens (arugula, green leaf, red oak, frisee, cilantro)

To prepare pork: Heat skillet and sear pork in oil evenly on all sides; remove, reserve. Trim bread crusts and in a food processor, process bread, cilantro, basil and garlic until all is well-combined. Season with salt and pepper. In a bowl, whip four eggs lightly. Dip pork in eggs and coat well. Then coat with bread mixture, covering well on all sides. For thicker crust, repeat procedure. Place in roasting pan and roast for 15 minutes. Remove and allow to rest for 10 minutes before slicing.

To prepare salad dressing: Place prepared egg yolk*, vinegar and lemon juice in blender container. Blend, and add the oil slowly to emulsify. Add mustard, sugar, Worcestershire, salt and pepper; mix ingredients well. Wash and drain greens and toss with dressing; arrange on serving plates.

To serve herb-crusted pork salad: Add four ounces of sliced pork to each salad. Serves 12.

Each serving contains 562 calories, 35g protein, 40g fat, 14g carb, 280mg sodium, 102mg cholesterol. From National Pork Producers Council.

NOTE: Food scientist Shirley Corriher uses the following raw egg preparation method to protect against salmonella: Heat 2 egg yolks and 1/4 cup liquid from the recipe --for example, lemon juice and water in mayonnaise or cream in truffles -- and 1/2 teaspoon sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sight of thickening, remove the pan from the heat, but continue stirring. Dip the pan in a larger pan of cold water to stop the cooking. Use this recipe instead of raw yolks.

TROPICAL PORK ROAST

3 pounds boneless single loin roast

1 tablespoon sugar

2 tablespoons cornstarch

3/4 cup (6 ounces) canned pineapple juice

3/4 cup (6 ounces) orange juice

Dash of salt

Dash of ground cloves

2 tablespoons lemon juice

1 pint fresh strawberries, hulled and sliced

Place roast in a shallow roasting pan. Bake at 350 degrees F. for 60-90 minutes, until meat thermometer inserted registers 155-160 degrees F. Remove roast from oven, let stand 10 minutes before slicing. Meanwhile, combine sugar and cornstarch in medium saucepan. Stir in pineapple and orange juice and cook, stirring, over medium heat until mixture bubbles and thickens. Remove from heat and stir in salt, cloves and lemon juice. Serve roast with sauce and garnish with strawberries. Serves 6.

Each serving contains 190 calories, 26g protein, 6g fat, 11g carb, 70mg sodium, 66mg cholesterol. From the National Pork Producers Council.

THE RIO GRANDE WRAP

1 (15-ounce) can ranch or Texas BBQ-style beans

1/4 cup honey

3 cups cooked, shredded pork roast

2 cups cooked rice

3 red or green jalapeno chilies, seeded and minced (optional)

4 large flour tortillas, warmed

1 cup shredded lettuce

Optional toppings: sour cream, grated cheese or salsa

In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer for 5 minutes; mash beans coarsely with back of fork; stir in pork, rice and chilies, if desired. To assemble wraps, lay tortillas on work surface. Spoon 3/4 cup pork mixture down center of each tortilla. Top each with 1/4 cup lettuce. Fold in sides and wrap. Add toppings, if desired. Serves 4.

Each serving contains 763 calories, 61g protein, 13g fat, 100g carb, 792mg sodium, 134mg cholesterol. From National Pork Producers Council.

THE MEDITERRANEAN PITA WRAP

1 cup uncooked couscous

1/2 cup chopped almonds, toasted

1/2 cup raisins

3 cups cooked, shredded pork roast

2 cups shredded lettuce

1/4 cup honey

1/4 cup olive oil

1/4 cup lemon juice

2 tablespoons chopped fresh parsley

1 teaspoon curry powder

1 teaspoon grated lemon peel

Salt and pepper, to taste

4 pita bread pockets, split into 8 rounds

1 cup hummus

Optional toppings: yogurt and shredded cucumber

Cook couscous according to package directions. In medium bowl, gently combine couscous, almonds, raisins, pork and lettuce. In small bowl, whisk together honey, olive oil, lemon juice, parsley, curry powder and lemon peel. Season with salt and pepper. Mix 1/4 cup dressing into couscous mixture. To assemble wraps, lay pita rounds split side up on work surface. Spread each with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous mixture down center of each pita round. Drizzle with 1 tablespoon dressing and fold in sides to wrap. Add toppings, if desired. Serves 4.

Each serving contains 998 calories, 64g protein, 36g fat, 106mg carb, 579mg sodium, 134mg cholesterol. From National Pork Producers Council.

THE OLYMPIA CREPE WRAP

1 cup buttermilk baking mix

1 cup 2% low-fat milk

1 egg

2 tablespoons butter or margarine

2 large apples, peeled, cored and thinly sliced

1/2 cup honey

1/2 cup apple juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pint vanilla ice cream, frozen yogurt or whipped cream

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To prepare crepe wraps: In medium bowl, whisk together baking mix, milk and egg until thoroughly mixed. Heat 8-inch nonstick pan over medium heat. Pour approximately 1/4 cup batter into the center of pan, swirl pan gently to coat thinly and evenly. When edges are brown, gently flip. Slide pancake out of pan when second side is done. Continue cooking batter to form 4 crepe wraps. Set aside.

To prepare filling: Melt butter in medium pan. Add apples and cook over high heat until apples are lightly browned, about 3 minutes. Add honey, apple juice, cinnamon and nutmeg. Reduce heat and simmer 5 minutes.

To assemble wrap: Place one scoop of ice cream in center of each crepe wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in sides to wrap. Serves 4.

Each serving contains 490 calories, 11g protein, 12g fat, 89g carb, 522mg sodium, 88mg cholesterol. From National Pork Producers Council.

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