MOUNT VERNON — This week the News kicks off its pork series, just in time for Easter ham. Over the next six weeks, the Lifestyle food page will feature recipes and current trends on preparing pork. But first, a little history about when the little piggies first started going to market in the United States.

Hogs were brought to Florida by Hernando de Soto in 1525, and soon pork was America’s most popular meat. In the 19th century, as America urbanized and people began living away from the farm, “salt pork” — pork that is prepared with a high level of salt to preserve it — became the staple food. Pork has continued to be an important part of American diets since that time.

Much of a hog is cured and made into ham, bacon and sausage. Uncured meat is called “fresh pork.”

Although pork is the No. 1 meat consumed in the world, according to the U.S. Department of Agriculture, U.S. consumption dropped during the 1970s, largely because its high fat content caused health-conscious Americans to choose leaner meats.

According to the Ohio Pork Producers Council, today’s pork has an average of 31 percent less fat, 14 percent fewer calories and 10 percent less cholesterol than pork from 20 years ago. A 3-ounce serving of pork tenderloin has only 4.1 grams of fat. Additional ways to keep pork meals lean include:

•Trim any visible fat before cooking.

•Practice portion control — 3 ounces is about the size of a deck of cards.

•Use low-fat preparation techniques like broiling, grilling, roasting on a rack, or stir-frying in minimal fat.

•Marinate lean pork cuts for extra flavor.

•Use non-fat, low-sodium herbs and spices to season instead of high-fat sauces.

Although inspection is mandatory, its grading for quality is voluntary, and a plant pays to have its pork graded. USDA grades for pork reflect only two levels: “Acceptable” grade and “Utility” grade. Pork sold as acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone. Pork graded as utility is mainly used in processed products and is not available in supermarkets for consumers to purchase.

When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling.

The four basic cuts of pork that will be featured in the series are:

Shoulder — Shoulder butt, roast or steak, blade steak, boneless blade Boston roast, smoked arm picnic, smoked hock, ground pork for sausage

Side — Spare ribs/back ribs and bacon

Loin — Boneless whole loin (butterfly chop), loin roast tenderloin, sirloin roast, country style ribs, chops

Leg — Ham/fresh or smoked and cured

The USDA has provided the following information on handling and preparing pork safely:

•It isn’t necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

•Select pork just before checking out at the supermarket register. Put packages of raw pork in disposable plastic bags (if available) to contain any leakage which could cross contaminate cooked foods or produce. Take pork home immediately and refrigerate or freeze it.

•There are three safe ways to defrost pork: In the refrigerator, in cold water (in an airtight or leak-proof bag) and in the microwave. Never defrost on the counter or in other locations.

•It’s best to plan ahead for slow, safe thawing in the refrigerator. After defrosting raw pork by this method, it will be safe in the refrigerator three to five days before cooking. During this time, if the pork is not used it can be can safely refrozen without cooking it first.

•When microwave-defrosting pork, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they potentially may have been held at temperatures above 40 degrees.

•It is safe to cook frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50 percent longer. Use a meat thermometer to check for doneness. Do not cook frozen pork in a slow cooker.

•Marinate pork in the refrigerator in a covered container up to five days. Boil used marinade before brushing on cooked pork. Discard any uncooked leftover marinade.

•Never brown or partially cook pork, then refrigerate and finish cooking later, because any bacteria present wouldn’t have been destroyed. It is safe to partially pre-cook or microwave pork immediately before transferring it to the hot grill to finish cooking.

•Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. If fresh pork has reached 160 degrees throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 degrees. Whole muscle meats such as chops and roasts should be cooked to 160 degrees for medium, or 170 degrees for well done.

Since the earliest surviving pork recipe is Chinese, at least 2000 years old, let’s launch this series with a pork and veggie stir-fry recipe that is a colorful combination of vegetables, tender pork strips, seasonings and crunchy peanuts. The recipe was featured as a Taste of Home contest winning recipe in 2005.

Pork Veggie Stir-Fry

3 cups sliced cauliflower
3 tablespoons vegetable oil, divided
2 medium carrots, julienned
1 can whole baby corn, rinsed and drained or 1 1/2 cups frozen corn, thawed.
1/2 cup frozen peas, thawed
1 pound boneless pork, cut into thin strips
2 green onions, thinly sliced
2 garlic cloves, minced
1 tablespoon, minced fresh ginger root
1/2 to 1 teaspoon chili powder
1 cup water
1/4 cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
4 teaspoons cornstarch
2 tablespoons cold water
1/4 cup salted peanuts
Hot cooked rice.

In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm.

Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove, keep warm.

Combine water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return vegetables and pork mixture to pan; heat through. Stir in peanuts. Serve over rice. Yield: 6 servings.