Guides to Pork Cookery

Pork is a simple meat that suits different occasions, seasons or cuisines. Learning to cook it requires little time and effort.

There are two basic methods to cooking pork, cooking in dry or moist heat. These methods will also depend on how the pork was cut, the time to consume and your personal preference.

With the dry method there are different ways you can cook pork.

One method is broiling, it is cooked 3-5 inches from the heat source, the parts will be the back ribs, and pork chops, you can tell it's done when the surface is golden brown and when it is springy to touch.

Another method is barbecuing or grilling. It is cooked over a low to medium heat. The side, loin and the leg tips are the best parts for cooking. Use tongs when turning the meat over. The temperature should reach 70ÝC. The same is true with broiling.

Next tip for dry cooking is stir frying and pan frying, add a small amount of oil, turn to a medium high heat, never overcook, it will cause the meat to dry out and toughen. The best parts for this are the pork strips, cubes, loins and the ground pork. It should be cooked thoroughly. Always use a non-stick skillet.

Last method for dry cooking is roasting. It should be cooked uncovered without liquid, for a tenderloin it should be cooked at 190ÝC. You can cook the leg parts, loins and the shoulder parts. Roast until the internal temperature reaches 160ÝF or 70ÝC. You can tell if it is cooked when it is golden brown, and you can even get a taste of it or to make sure use a thermometer to tell if it is done. Cover with foil and let it stand for 10 to 15 minutes before cutting.

On the other hand, the moist method of cooking are braising and stewing.

In braising, just use a small amount of liquid then simmer with a cover. Cook under a low heat or until it reaches a 160ÝC. You can braise the loin, the shoulder parts or the back ribs. The pork is cooked when the meat is tender.

For stewing, you need to sear the meat with liquid then cover over a low heat on a stove or in an oven at 160ÝC. This is best for pork cubes, strips, ribs and shoulders. Also, you can tell it is cooked when the meat is tender.

To sum it all up, never overcook your pork; always cook at 70ÝC or 160ÝF. Always cut the visible fat before cooking.