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Pork Cooking Guide
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 ½ 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 (70°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 20 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
|
- pork kabobs
- side* or back* ribs
- pork chops/
steaks
- ground pork burgers
|
- surface of meat is golden brown
- pork is slightly “springy” to
the touch
- ground pork and sausage, like all other
ground meats, should be cooked thoroughly
|
Barbecuing or Grilling
cook over
low to medium heat |
- side*, back* or country-style
ribs
- double and single loin roasts
- inside and outside
leg roasts
- ground pork burgers
- leg tip roast
- rack
of pork
- pork chops / steaks
- pork sausage
- pork
kabobs
|
- internal temperature of
roasts reaches 160°F (70°C)
- chops, steaks and
ribs are golden brown
- pork is slightly “springy” to
the touch
- ground pork and sausage like all other
ground meats, should be cooked thoroughly
|
Stir-frying
small amount of oil,
over medium-high heat |
- pork strips
- small
pork cubes
- ground pork
|
- surface of meat is golden
brown
- ground pork and sausage, like all
other ground meats, should be cooked thoroughly
|
| Pan frying small
amount of oil, brown on high, cook at medium-high |
- pork scallopini
- pork
schnitzel
- pork chops/steaks
- ground pork burgers
- pork
sausage
- pork cubes
- tenderloin
- leg cutlets
|
- surface of meat is golden
brown
- ground pork and sausage, like all other ground
meats, should be cooked thoroughly
|
Roasting 325°F
(160°C) uncovered,
no liquid
Note: 375°F (190°C) for tenderloin. |
- double and single loin roasts
- inside
and outside leg roasts
- crown roast
- rack of pork
- tenderloin
- leg
tip roast
- shoulder butt roast
- shoulder picnic
roast
|
- internal temperature reaches
160°F (70°C)
|
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
|
- shoulder picnic roast
- inside and outside leg
steaks and roasts
- loin or rib steaks/chops
- shoulder
steaks/chops
- side*, back* or country-style ribs
- pork
cubes
- leg tip roast
- pork strips
- leg cutlets
|
|
Stewing
sear meat, cover with liquid,
simmer covered over low heat on stove top or in a 325°F
(160°C) oven |
- pork cubes
- pork strips
- side*,
back* or country-style ribs
- shoulder chops/steaks
|
|
* 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 (70°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 meal 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
tenderloin end, boneless
single loin, boneless
rib end, boneless
crown roast, not stuffed
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 butt, boneless
shoulder
picnic, boneless
shoulder butt, 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) |
Freezer0°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
cooling.
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 (1.0 kg) |
16-20 hours
24-30 hours |
| |
|
Meat defrosted in a microwave oven should be cooked immediately.
Follow microwave oven manufacturer’s directions |
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