Increased pork and lard improves the Okinawan diet

This post contains a summary of a study published in Science Bulletin of the Faculty of Agriculture, University of the Ryukyus VOL.;NO.51;PAGE.95-100(2004) and a recipe for Santa Fe chops.

Study title and author:                                                                                                          Books:

Recovery of Okinawa Livestock in the Early Years of Postwar and the Hawaii Union of Okinawa Relief Society

YOSHIDA SHIGERU(Univ. of Ryukyus)

This paper can be accessed at: http://sciencelinks.jp/j-east/article/200506/000020050605A0121947.php

In Okinawa, pork is very important food materials for daily diet and traditional events. And lard is used almost all cooking. By increasing the number of hogs, the production of pork and lard increased and improved postwar's Okinawan diet.

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Recipe of the day

Santa Fe Chops

Ingredients:

6 1-1/2 inch thick boneless pork center loin chops                               Food Mall: Center Loin Chops

1 Tsbp chili powder

1 Tbsp ground cumin
1 Tbsp ground black pepper

Instructions:
Mix together seasonings and spread evenly on both surfaces of chops.

Place chops on a kettle style grill directly over medium hot coals, lower grill hood and grill for 7-8 minutes; turn chops and grill for 7 minutes more.