Cooking with Pork
It is time to put flavor on the table.
In the midst of grilling season, you can utilize pork in numerous ways. Through the National Pork Board's new campaign, Taste What Pork Can Do, you can explore the endless ways to put pork on your table.
Click the link below!
How to Cook Pork
The perfect serving of pork is cooked to a final internal cooked temperature of 145 degrees Fo as measured by a food thermometer, followed by a three-minute rest time. Ground pork, like all ground meats, should still be cooked to 160 degrees Fo.
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts. Click images below to learn more about each preparation method.
Dry-Heat Methods
- Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
- Broiling for small cuts such as chops, kabobs and pork patties
- Sautéing for small pork cuts such as chops, cutlets and strips
- Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties
- Roasting for large pork cuts – loin roasts, shoulder roasts, ham, leg roasts
Moist-Heat Methods
- Stewing for smaller pieces of less-tender cuts, such as shoulder cubes
- Braising for large or small cuts, but traditionally less-tender cuts”
