Depending on the cut, pork can be roasted, broiled, grilled, poached or braised. Ham comes from the leg of a pig. The tenderest pieces of pork or any animal come from the area where the animal does the least amount of physical labor.
Fresh pork should be moist and firm to the touch. The loin should be pale with tinge of some pink. The loin is best cut really. Check out the below chart for your porking needs.
The Cut of Pork
Cooking Method
|
Fresh ham
|
Roast, braise, simmer, broil, panfry
|
|
Fresh ham, skinned
|
Range from bland to salty to firm to tender
|
|
Fresh ham, boneless, tied
|
Roast, braised
|
|
Belly
|
Sauté, panfry, simmer
|
|
Shoulder
|
Roast, braise, simmer, broil, panfry
|
|
Loin
|
Roast, braise, panfry
|
|
Loin, center cut
|
Roast, braise, panfry, sauté, braise, grill
|
|
Tenderloin
|
Roast, braise, grill, panfry, sauté
|
|
Spareribs
|
Braise, smoke, broil, grill
|
|
Loin back ribs
|
Braise, smoke, broil, grill
|
|
Loin, country style ribs
|
Braise, broil, grill
|
|
Diced pork
|
Braise, simmer, sauté
|
|
Ground pork
|
Roast, sauté, panfry
|
Cooking / Serving Temperatures
PORK (the other white
meat)
|
|
|
|
Roasts, Steaks & Chops
|
140° to 145°F
Pale pink center
|
|
Sausages
|
*
|
160°F
No longer pink
|
|
Ham Raw
|
*
|
160º F
70º C
|
|
Ham Cooked
|
140º F 60º C
|
|
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