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Pork

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Fork Over the Pork

Are you a pork lover? You’re in good company—it’s the most popular meat in the world.  And no wonder. Highly seasoned or simply salt-and-peppered, cooked fast or low and slow, pork may be the most versatile of meats.

Buying, Prep, & Storage

The freshest pork appears pinkish while the fat is firm and white. Pork can be roasted, broiled, grilled, poached or braised, depending on the cut of the meat. The most tender cuts of pork come from the part of the body that do the least amount of work, such as the loin. Ham is produced from the leg of the pig. Pork must always be thoroughly cooked, with muscle cuts reaching a temperature of 145º F and ground pork reaching 160º.

 

 

 

 

Cooking Tips

  • Avoid freezing pork if possible since it loses precious moisture as it thaws.
  • To "dry" season pork ribs, rub pork with mixture of herbs and spices just before barbecuing.
  • To "wet" season pork ribs, baste ribs with sauces during barbecuing process and brush them generously during the last 30 min. of cooking.
  • Add aromatic woods like hickory, mesquite, apple, or cherry to preheated coals for an outdoor barbeque flavor
  • Always turn pork cuts with tongs or spoons while cooking to prevent piercing, which causes the juices to escape and the pork to dry out.
  • Time your cooking carefully. Overcooked pork becomes dry and tough.

Roasting

Roasting is a method of cooking pork in the oven in an uncovered pan, without adding liquid to the pan.
Recommended Cuts: Loin Roast, Tenderloin, Crown Roast, Spareribs, Fresh Pork Leg, Back Ribs, Shoulder

Broiling

Broiling is a cooking process similar to grilling, except in reverse using very high heat from above for a short period of time. The use of the broiler pan helps with juices that escape from pork. Broiling is best used for tender meats and low fat cooking.
Recommended Cuts: Chops, Tenderloin, Ground Pork, Cubed & Sliced

Barbequing

Barbequing is a method of slowly cooking pork in an open pit or on a spit using coals, hardwoods, gas, or electricity as a heat source. The same effect can also be achieved using a grill by placing the pork on the rack away from the heat source. The food is frequently based with a tangy tomato- or vinegar-based sauce.
Recommended Cuts: Back Ribs, Spareribs, Country Style Ribs, Shoulder

Grilling

Grilling is a method of cooking pork over direct heat on an electric, gas, or charcoal grill.
Recommended Cuts: Chops, Tenderloin, Ground Pork

Baking

Baking is a method of cooking pork with dry heat, typically in an oven.
Recommended Cuts: Chops, Ground Pork, Country Style, Sausage

Serving Suggestions

Spice up pork with low-calorie marinades and herbs for a healthy, flavorful option. The longer you allow the raw pork to marinate, the more packed with flavor it will be. With a savory pork dish, applesauce is a classic complement to the meal. Roasted or mashed potatoes with gravy are also popular choices. Green vegetables — particularly bitter greens like kale — can be a nice counterpoint to a rich pork dish. A light, crunchy, tart salad can also add a refreshing, acidic element to balance the richness.

How does pork compare to other meat?

Spice up pork with low-calorie marinades and herbs for a healthy, flavorful option. The longer you allow the raw pork to marinate, the more packed with flavor it will be. With a savory pork dish, applesauce is a classic complement to the meal. Roasted or mashed potatoes with gravy are also popular choices. Green vegetables - particularly bitter greens like kale - can be a nice counterpoint to a rice pork dish. A light, crunchy, tart salad can also add a refreshing, acidic element to balance the richness.