1. Have it with broccoli: Pork is a good source of most B vitamins – except B9, folic acid. Serving broccoli makes up for this, as the veg is a rich source of folic acid.
2. Opt for tenderloin: It’s just as lean as skinless chicken breast, yet has 40 per cent more anaemia-protective iron.
3. Lighten up fatty pork belly by serving crispy squares of it with an Asian leafy salad (mint leaves, spring onions, coriander and baby leaves). Pork fat is a surprising source of vitamin D (as much as two fried eggs), which helps the bone-building calcium in the mint leaves to be absorbed.
4. No need to overcook it: Use a meat thermometer, and as long as the internal temperature reaches 70C for two minutes it’s safe.
5. For a healthier takeaway, stir fry strips of lean pork with red peppers, spring onions and pineapple, then add pineapple juice, tomato ketchup, soy sauce and wine vinegar, and simmer.
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