Takeout again…but where’s the Pork???

I love pizza. It’s in my top five favorite go-to foods. It’s quick, affordable and a meal my teenage daughters will always eat. And while plenty of people will disagree, there is such a thing as too much pizza. All working parents hit that point when the thought of one more pizza night is cringe-inducing.

When I’m in the mood for a change, I like to see what’s new on the local restaurant delivery scene. I don’t live in a large metro area, but being in a college town give us more and more choices like Chomp and Grubhub. So, when it hits 6 p.m. and I haven’t a clue what we are eating, delivery has become a go to.  I don’t think my household is unique in this regard.

But what are we doing to get more pork on these menus? From my vast experience browsing these menus, I can tell you that pork is significantly underrepresented in the choices. For a protein as versatile as ours, it just doesn’t make sense. 

Of course, we have some representation in Mexican and Asian cuisines. But even that can be inconsistent. It still surprises me that while customers are increasingly looking for authentic ethnic cuisines, most Mexican and Asian restaurant operators still offer more beef and chicken options than pork. It’s the No. 1 consumed protein in the world, and a staple in Latin and Asian dishes! 

And let’s be honest- when people are thinking about takeout/delivery, pork chops are NOT top of mind. But pulled pork might be. Or ribs. Or a pasta dish with pork loins strips instead of chicken. Or any kind of sandwich, where frankly pork can reign supreme. (Anyone had a Cuban lately? Or a Croque Monsieur or Madame? YUM!)

Takeout and delivery are occasions that continue to grow. Yes, the pork industry has long benefitted from its association with pizza toppings. But with so many takeout and delivery options just a few taps away, we can’t assume pizza will continue to reign supreme.