I strongly encourage buying only free-range pork and bacon – ethics aside, the quality and taste of the meat is just so much better. While pork is renowned for being quite fatty, there are many lean cuts e.g. fillet, sirloin, that are great for quick, healthy mid-week meals like my Sticky Hoisin and Ginger Pork. The more fatty cuts, like pork belly, can be reserved for more special occasions (by the way if you’re a pork belly lover, my recipe with caramelized chili sauce is the recipe for you!). Pork is high in zinc and B vitamins and a significant source of iron.