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How to Select and Cook Pork

Pork IS the other white meat. I love pork and so should you. It's sweet and delicious.

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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