See
more Cooking Tips on the Right
Pork
Cooking Tips
How
to Sauté and Braise
• To sauté pork, cook in 2
tablespoons (30ml) of oil over medium-high heat for a
short amount
of time. Turn when juices are visible on the top side.
• To braise, brown pork on all sides to seal in the juices. Brown
desired
vegetables. Place pork and vegetables in heavy, lidded casserole. Add 2
cups
(473ml) of liquid. Cover and cook over slow heat or in a low oven until
meat
is tender.
How
to Broil and Grill
• There are two ways to
grill
pork, directly and indirectly. With direct heat,
food
is placed directly over the heat source. This is
ideal
for small cuts
such as kabobs, tenderloin, burgers and chops. With indirect heat, food
is placed
on the grill rack away from the coals or burners. This is good for large
cuts
such as loin roasts, ribs, shoulder and fresh ham.
• Use an instant-read thermometer to determine doneness.
• Trim excess fat to avoid flare-ups while grilling.
• To test the temperature of the coals, hold your hand over them (where
meat would be). If the heat is so intense you must pull away in 3
seconds, the
coals are hot. 4 seconds indicates medium heat.
• The U.S. Food Code recommends pork to be cooked to 145°F (63°C),
stuffed pork to 165 F (74°C).
How
to Roast
• Preheat the oven for at
least 10 minutes.
• Allow roasts to rest 10 to 15 minutes before slicing. Cover loosely
with
a tent made of aluminum foil.
• Place the oven rack in the center of the oven so air can circulate. Be
sure to position the rack before turning on the oven.
• Thoroughly preheat the oven before roasting.
Ground
Pork
• Cook ground pork within
24 hours of thawing. Do not freeze thawed ground
pork.
• Use a meat thermometer to test for doneness of ground pork. Cook on
low
to medium heat until internal temperature reaches 160°F (71°C).
• Season ground pork before cooking. Recommended seasonings: ginger,
cloves,
rosemary, chili powder, garlic, oregano, sage and thyme. Back to Top
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