Preparation, uses, and tips

For best results, use a meat thermometer inserted in the thickest part of the pork, making sure the thermometer is not touching a bone. Cook pork to an internal temperature of 160°F (71° C). Trim excess fat before cooking.

Roasting

This dry-heat method works well on butt, loin, and crown roasts, ham, and tenderloin. Wash roast quickly in cold water, pat dry with a paper towel, and place on a rack above a shallow roasting pan, fat side up. Insert meat thermometer deep into the meat. Roast at 350°F (180°C) until desired internal temperature is reached, about 30 minutes per pound.

Broiling

Rinse steaks, chops, tenderloin, or ribs quickly under running water, pat dry, and place on a rack above a shallow roasting pan. Adjust the oven rack so meat is 4 inches (10cm) from the burner for thin cuts, 6 inches (15cm) for thick cuts. Turn with a fork or tongs after 4 to 5 minutes. Cook until desired internal temperature is reached, about 4 to 6 minutes per side, depending on size. Tenderloin takes 16 to 21 minutes total cooking time and ribs about 45 to 60 minutes.

Microwaving

For roasts and hams, place meat on a microwave-safe roasting rack over a dish, fat side down. Cook at High for 11 to 13 minutes per pound (450 grams). Let stand 15 to 20 minutes before carving. For chops, arrange slices in a shallow baking dish, cook 4 to 11 minutes (depending on size and number) on High. Let stand covered for 5 minutes. For bacon, snip bacon fat at 3/4-inch (1.9cm) intervals, place on a rack over a dish, and cover with a paper towel. Cook on high 4 to 5 minutes; turn halfway through and remove paper towel to prevent sticking.

Sautéing

Wash steaks or chops quickly under cold water and pat dry. Heat a heavy skillet over medium heat until very hot. Put 1 to 2 Tbsp (15 to 30mL) of oil or butter in the skillet, and add meat. Sear until brown on each side. Pour off drippings and turn the meat frequently until done.

Stir-frying

Wipe pork with a clean, damp kitchen towel, cut into thin strips and pat dry. Use tender cuts or tough cuts sliced across the grain. Heat wok or heavy skillet until very hot. Add oil, then the slices of pork. Stir until done, about three to five minutes depending on quantity. Pork stir-fries well in small batches.

Stewing

Wipe meat with a clean, damp kitchen towel and cut into cubes. Brown in oil if desired. Then put pork in a Dutch oven and cover with liquid and herbs, spices and vegetables. Cook in the oven at 325°F (160°C), or on the stove top over low heat until pork is tender.

Grilling

Place steaks, chops, or ribs on a prepared grill with rack about 8 inches (20cm) from the heat source. Grill about 5 minutes per side. Homemade or bottled barbecue sauce (or other glazes) may be brushed on the chops or steaks before and during grilling. Pork ribs are usually baked in the oven for 1 1/2 hours (basted with barbecue sauce) and finished by grilling 2 minutes on each side.

To test the temperature, place your palms above the coals or heat source at cooking level. If you have to remove your hands after 2 seconds, the temperature is hot; after 3 seconds, medium hot; and after 4 seconds, medium. More than 4 seconds indicates the grill has not reached cooking temperature.