11.   After all, pork is a sweet meat.

12.   After the parts are plucked, sorted, sliced and sawed, fresh pork is vacuum-sealed and packed in boxes, some white and some brown.

13.   But more often than not, once you get out of Texas and bordering states and into eastern America, pork is preferred.

14.   Crisp-fried pork is a classic Japanese dish today, but it is actually a very early example of fusion cooking.

15.   Fold under the thin end of the tenderloin so the pork is uniform in thickness.

16.   In a bowl, toss the ground pork with the soy sauce and mix until the pork is sticky.

17.   In those days, pork was a different meat.

18.   It comes from a pig and a pig is fat, therefore pork is fat.

19.   Lean salted pork is part of this soup, too, but any well-flavored soy product would make a perfectly acceptable substitute.

20.   Most pork today is leaner than in the past, but in the process of breeding out the fat, the flavor went, too.