Pork Cookery Guide
Useful facts and tips for cooking and storing pork
At one time, pork was served only well done. This was to ensure the meat was safe to eat and to melt out the fat. Today’s pork has changed—here are the facts.
Today's Pork: Impressive nutritional credentials!
Growing children and teenagers, busy adults, active seniors, the weight conscious and athletes all could benefit from including pork in their diets. An average 100g (3 1/2 oz) cooked serving of today's pork provides a generous amount of many essential nutrients - Thiamin (B1), Niacin (B2),Vitamin B6,Vitamin B12, Iron, Zinc, and Protein.
Pork need not be overcooked.
It can be cooked to medium 160°F (71.1°C) to give a juicy and tender product.Years ago consumers were concerned about trichinosis in pork and therefore overcooked it.Today, as a result of improved production methods in Canada, there has not been a case of trichinosis for over 17 years. Now, if pork is cooked to a higher temperature, the meat tends to dry out and become tough. The exception is ground pork and sausage, which like all ground meats, should be cooked thoroughly.
Cooking methods
There are two basic methods of cooking pork—dry and moist heat. The method you choose depends on the pork cut, personal preference, and time.
Dry Heat
| Cooking method | Recommended pork cuts | How to tell when pork is done |
|---|---|---|
| Broiling | ||
| 3-5" (7.5 - 12.5cm) from heat source |
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| Barbecuing or Grilling | ||
| cook over low to medium heat |
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| Stir-frying | ||
| small amount of oil, over medium-high heat |
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| Pan frying | ||
| small amount of oil, brown on high, cook at medium-high |
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| Roasting | ||
| 325°F (160°C) uncovered, no liquid Note: 375°F (190°C) for tenderloin. |
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Moist Heat
| Cooking method | Recommended pork cuts | How to tell when pork is done |
|---|---|---|
| Braising | ||
| use small amount of liquid, simmer covered over low heat on stove top or in a 325°F (160°C) oven |
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| Stewing | ||
| sear meat, cover with liquid, simmer covered over low heat on stove top or in a 325°F (160°C) oven |
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* For best results when cooking ribs, cut meat into 2-3 rib portions, cover with water and simmer 15-30 minutes for back ribs and 30-45 minutes for side ribs. Continue to prepare as desired.
Perfect Pork Pointers
- Estimate 4 oz (120g) raw pork for a 3 1/2 oz (100g) cooked serving. Water evaporates during cooking resulting in weight loss.
- Don't overcook pork - cook to 160°F (71.1°C).
- Use a meat thermometer when roasting to avoid guessing when pork is done.
- When cooking stuffed pork roasts, ensure the tip of the meat thermometer is in the meat, not the stuffing.
- Trim visible fat before cooking.
- After removing a roast from oven cover with foil and let stand for 10-15 minutes before carving.
- Slice pork across the grain.
- Stir-fry pork strips quickly over medium-high heat. Do not overcook since the meat will toughen and dry out.
- Barbecue or grill over low to medium-high heat. Use tongs for turning the meat.
- Use a nonstick skillet for pan frying and stir-frying. This way you need little or no oil, which reduces the fat added to the meal.
Pork Roasting Guide
| lbs | kg | 325°F (160°C) min/lb (500g) | ||
|---|---|---|---|---|
| Loin | centre-cut, bone-in rack of pork sirloin, boneless single loin, boneless rib end, boneless crown roast double loin, boneless | 3-5 3-5 3-4 3-4 2-4 8+ 3-5 | 1.5-2.2 1.5-2.2 1.5-2.0 1.5-2.0 1.0-2.0 3.5+ 1.5-2.2 | 20-25 20-25 25-30 20-25 25-30 10-15 30-35 |
| Leg | inside, boneless outside, boneless | 3-4 3-4 | 1.5-2.0 1.5-2.0 | 20-25 20-25 |
| Shoulder | shoulder blade, boneless shoulder picnic, boneless shoulder blade, bone-in shoulder picnic, bone-in | 3-6 3-6 5 5 | 1.5-3.0 1.5-3.0 2.5 2.5 | 30-35 30-35 25-30 25-30 |
| Tenderloin | roast at 375°F (190°C) oven temperature | 1/2-3/4 | 250-350g | 30-35 (total cooking time) |
Pork Storing Guide
| Refrigerator 36-40°F (2-4°C) | Freezer 0°F (-18°C) | ||
|---|---|---|---|
| Fresh | roasts, chops/steaks ground pork sausage (fresh) variety meat | 2-4 days 1-2 days 2-3 days 1-2 days | 8-10 months 1-3 months 2-3 months 3-4 months |
| Processed | Sausage - smoked - dry and semi dry sausage ham * bacon * cold cuts * leftover cooked pork ** | 3-7 days 2-3 days 3-4 days 1 week 3-5 days 4-5 days | 1-2 months 1-2 months N/R 1 month N/R 2-3 months |
N/R - not recommended
* If vacuum packaged,check manufacturer's date.
** Leftover cooked pork should be cooled at room temperature uncovered, then covered tightly and refrigerated or placed in freezer within an hour after cooking.
Storage Tips
- When in doubt throw it out! If you discover something in the refrigerator that you had forgotten about, don't taste it! If it looks or smells suspicious, throw it out.
- Remove as much air as possible from freezer bags before sealing.
- Freezer burn is caused by loss of moisture on the surface of food. Meat which has freezer burn will have a dry discolored surface and when cooked, it will be tough and taste bland.
- A double layer of waxed paper between steaks, chops and patties makes it easy to separate them later on.
Pork Defrosting Guide
| The best way to defrost meat is in the refrigerator | Refrigerator Defrosting Time | |
|---|---|---|
| Roast | larger than 2 lbs (1.0 kg) less than 2 lbs (1.0 kg) | 12-15 hours/pound (500g) 10-12 hours/pound (500g) |
| Chops/steaks | single 4-pack | 8-10 hours 10-12 hours |
| Ground Pork | 1 lb (500g) 2 lbs (1.0kg) | 16-20 hours 24-30 hours |
Meat defrosted in a microwave oven should be cooked immediately. Follow microwave oven manufacturer's directions.