Let’s hear it for the hog!

“Well, the way I see it, it looks like this, Either you ain’t or either you is, A true blue lover of the swine, folks, How about a hand for the hog!” - “Hand for the Hog” from “Big River”

Chefs across the Grand Strand are eager to sing the praises of pork and give a hand for the hog. The versatility of this favorite meat easily earns it a place on the menu of many restaurants and in the hearts of those who cook it.

“I think pork is the most versatile of meats out there. From sautéing to braising to grilling, it can be prepared so many ways, and it’s receptive to so many flavors,” says Michael McFadyen, chef of Croissants Bistro & Bakery in Myrtle Beach.

Recently promoted to head chef at Croissants, McFadyen has amped up the restaurant’s Pork Tenderloin Française. Tenderloin slices are pounded into medallions, then pan-seared in clarified butter. The succulent meat is served with apple and caramelized pecan risotto and a side of homemade Pennsylvania apple butter. “This dish has such a depth of flavor,” says McFadyen. “It has a delicious, comforting note.”

That versatility of flavor is a selling point of pork for Jeffrey Edwards, chef of Greg Norman’s Australian Grille. “I personally like pork. It is a light, flavorful meat with a myriad of uses. It takes all kinds of flavors, from sweet to savory, to everything in between. There isn’t anything that doesn’t go with pork.”

Edwards’ Los Cruz Barbecue Rubbed Pork Chop boasts a plethora of strong Southwest flavors, including cumin, paprika, black pepper and oregano. Marinated overnight, the tender chops are grilled on a fire with pecan or hickory wood. The dish is rounded out by a vanilla-orange sweet potato puree and ginger barbecue sauce. Pork is for highlighting seasonal flavors, says Edwards. “In fall and winter, I might flavor pork with a maple-sage brine and then roast it. Come summer, I can pair it with an avocado-mango salsa with lime.”

James Clark, executive chef of WaterScapes at Marina Inn in Grande Dunes, gives a big hand for the hog: “Who doesn’t love bacon or pork barbecue? There’s not a bad part to the pig!”

Clark makes it a point of pride of his kitchen to outsource his supply of meats, fish and vegetables from farmers and anglers who operate with environmentally and ecologically sensitive methods. He procures his pork from Eden Farms in State Center, Iowa, a co-op of farms that produce meat and vegetables with organic methods. “They breed the Berkshire pig, a heritage breed that originated in England. In Japan, the breed is the Kurobuta pig, often referred to as the ‘Kobe beef’ of pork. It is a rich red meat, very unlike the pork we are used to.” Clark says that he has seen an increased availability of better pork products for consumers. “There is a bigger demand now for this meat. It is humanely raised on sustainable farms by people who care. The difference of quality is night and day.”

Clark’s Wood-Grilled Eden Farms Pork Rib Chops are marinated in olive oil and fresh herbs, before being grilled over an oak-briquette fire. Served with a slaw of fennel and carrots and warm potato salad, the dish delivers a taste of spring deliciously.

Remember that pork has more than just versatility in preparation and flavor going for it; it is also amazingly good for you. According to the National Pork Council, a study released in 2006 by the United States Department of Agriculture says that many cuts of pork are leaner today than they were 15 years ago – on average about 16 percent lower in total fat and 27 percent lower in saturated fat. The study found a 3-ounce serving of pork tenderloin contains only 2.98 grams of fat, whereas a 3-ounce serving of skinless chicken breast contains 3.03 grams of fat (A tip: for the leanest cut, look for “loin” or “round” on the label). In addition, pork is a good source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein, plus zinc and potassium. All of these nutrients are key components to good health.

Los Cruz BBQ Rubbed Pork Chop Greg Norman’s Australian Grille

Ingredients: (Entree, amount as desired, 1 chop per person)

Pork chops, one person as needed Barbecue rub of choice 1 onion, small dice 2 carrots, peeled and sliced thinly 12 cloves garlic 1/2 pound peeled ginger, sliced thinly 2 tablespoons olive oil 6 large tomatoes, quartered 1 sweet potato per person as needed 2 cups heavy cream 1 orange 2 teaspoons vanilla extract 1 cinnamon stick Thinly sliced scallions for garnish

Preparation: The night before serving, rub each chop liberally with your favorite Southwestern spice rub. Cover and place in refrigerator until 30 minutes before cooking time. Over hot grill, cook chops to desired doneness and hold while assembling plate. Before cooking chops, make barbecue sauce. In 4-quart saucepan, slowly sweat in olive oil the onion, carrots, garlic and ginger until soft. Add the tomatoes and cook until soft, then puree in blender. Thin with a little water if necessary. Make the sweet potato puree. Wash the desired amount of potatoes and roast in 350-degree oven until soft, then let cool to room temperature. Meanwhile, heat the cream with vanilla extract and cinnamon stick. Zest the orange into the cream, then squeeze the juice in and throw in the carcass. Steep the cream sauce at least 20 minutes and strain. Peel potatoes and mash them, incorporating the cream until they are the desired consistency. Heat through and adjust seasonings. To serve, place a scoop of sweet potatoes in the center of a plate and place chop on top. Place your side dish of whatever vegetables you are serving at the top of the plate. Garnish chop with sliced scallions and make artistic swirls with the barbecue sauce at the bottom of the plate.

Pork Tenderloin Française Croissants Bistro & Bakery

Ingredients: (Entree, serves 4)

1 pork tenderloin Salt and pepper to taste 1 cup all-purpose flour 3 eggs 1/2 cup fines herbes mix (parsley, thyme, chives, basil, tarragon) 1/4 cup Parmesan cheese 4 ounces clarified butter

Preparation: Clean pork tenderloin of all fat including the silver skin. Then cut into 2-ounce portions. Laying the cut side up, place plastic film over pork medallions and using a meat mallet pound each medallion into 1/8-inch-thick pieces. Salt and pepper to taste. Place seasoned pork medallions into all-purpose flour, coat completely. Whisk eggs, herb mixture and cheese together. Dredge flour-coated pork medallions through the egg and herb mixture, coating completely. In a medium-sized saute pan, heat clarified butter. On medium-high heat, place coated pork medallions in the pan. Cook until edges start to brown. Flip over and cook for 2-3 minutes on the other side. Let rest on paper towel to absorb excess butter.

Num Pork Moo (Spicy Thai Pork Salad) Indo Thai Sushi & Hibachi

Ingredients: (Entree, serves 1)

1/2 pound boneless pork rib 1/2 teaspoon sugar 1/2 teaspoon vinegar 1/2 teaspoon soy sauce 1/2 teaspoon black pepper 1/2 teaspoon fish sauce 1 teaspoon lime juice 2 pieces Thai fresh chili 3 ounces white onion, sliced 1 medium tomato, cut in pieces 2 pieces Thai cilantro 2 pieces green onion, sliced Lettuce leaves for one serving

Preparation: Marinate pork rib for 15 minutes with sugar, vinegar, black pepper and soy sauce. Grill, then slice thinly and put in deep bowl. Add fish sauce, lime juice, chili, onion, tomatoes, cilantro and green onion. Toss, then serve over the lettuce.

Carnitas Plate Papis Texican Grill

Ingredients: (Entree, serves 8-10)

1 fresh pork shoulder, skinned 2 teaspoons oregano 2 teaspoons pepper 2 teaspoons cumin 1/2 cup salt 4 ribs celery 4 carrots 2 large yellow onions 10 cloves garlic, whole, peeled

Preparation: Place pork in large pot and add all other ingredients. Cover with 2 inches of water, and loosely cover pot with foil. Place on medium heat for 4-5 hours, or until meat falls apart when removed. Bone should come out of shoulder without resistance. Place all ingredients into shallow container and let cool. Reserve liquid for pinto beans. When ready to serve, flash-fry chunks of pork until warm on the inside and crisp on the outside. Serve with Mexican beans and rice, avocado, Papis Jalapeno Cream Sauce, shredded lettuce, shredded cheese, pico de gallo and warm flour tortillas

Wood-Grilled Eden Farms Pork Rib Chops with Stewed Corn, Tomatoes and Okra WaterScapes

Ingredients: (Entree, serves 4)

For the pork: 2 cloves garlic, minced 1 tablespoon chopped basil 1 tablespoon chopped parsley 2 tablespoons olive oil 4 fresh pork rib chops Salt and pepper to taste

Preparation: Mix herbs, garlic and olive oil together and coat the chops. Cover and place in the refrigerator. This can marinate for up to three days. Once you are ready to cook, remove from the marinade, remove excess oil, and season with salt and pepper. Place on a charcoal or wood grill and cook 9-12 minutes, turning about every 2 minutes. The pork should be medium to medium well done.

For the Stewed Corn, Tomatoes and Okra: 2 tablespoons olive oil 1 Vidalia onion, sliced 4 medium tomatoes, skinned, seeded and diced 3 ears of corn, cut off the cob 1 pound okra, cut in 1/2-inch rounds 1 teaspoon cumin 1 teaspoon chili powder 1 cup chicken broth 2 springs thyme 1 tablespoon chopped chives Salt and pepper

Preparation: In a heavy-bottomed saucepan, sweat down the onions in the olive oil until soft. Turn down the heat and add the tomatoes, corn, okra, cumin, chili powder and chicken broth. Set at slow simmer for 30 minutes. When half the liquid is gone, add the thyme and chives, season with salt and pepper to taste and serve. This can be made a day ahead and reheated.

Pork Napeloen Café Amalfi

Ingredients: (Entree, serves 1)

1 3-ounce pork tenderloin 1 sweet potato Salt and white pepper, to taste 2 tablespoons flour 1 egg, slightly beaten 2 ounces stone ground grits 1 tablespoon peanut oil 6 ounces andouille sausage 4 ounces maple syrup, divided Kosher salt to taste

Preparation: Slice pork into 3 equal size pieces. Set aside for later use. In a sauce pot, cover sweet potatoes with cold water then bring to slow boil and cook until tender. Cool sweet potatoes under cold water. Rub skin off and medium dice. Set aside for later use. Season pork with salt and pepper, then dredge in flour, then place in eggs, then dredge in grits. Heat sauté pan to medium heat and add peanut oil. Cook pork on both sides and then set aside. Cut sausage in half long way and cook in pan just to heat sausage. Remove from pan; add diced sweet potato and 2 ounces of maple syrup. Bring syrup to boil and set aside. Place 1 pork medallion on plate then spoon 1/3 of sweet potato on top with sausage flat side up, then repeat process one more time finishing with sweet potato on top of the last pork medallion. Drizzle remaining maple syrup on the pork and around the plate.