Cooking with pork,
easy recipes using pork
Cooking Pork Safely
From bacon to pork chops, from holiday ham to grilled sausage, there are many delicious ways to enjoy pork. Surprisingly, only one-third of pork is served fresh: The rest is smoked, salted, cured, or made into tasty sausage.
Like other meats, today’s pork is much leaner than in the past. Recipes used to require pork to be cooked to 170°F to prevent any possible infection from trichinosis, a disease that could be passed to humans through undercooked pork. Not only has trichinosis been eradicated from pork products, but the parasite
that carries the disease is killed at 137°F. So for tender, juicy pork it should not be cooked above 160°F. The exception is large cuts like fresh ham, which should be cooked to 170°F. When carved, they will have just a hint of pink at the center (with a deeper pink color near the bone), but the juices will run clear. Cook ground pork just until no trace of pink remains in the
center. And to keep pork chops juicy, cook just until the meat is opaque at the bone.
Since pork is usually tender, many cuts are perfectly suitable for these cooking methods.
Broiling, Grilling, Panfrying & Stir-frying
Many lean cuts lend themselves to these methods.
Best Bets: Tenderloin, loin, rib and loin chops, sirloin chops and cutlets, blade chops, and sausages. Spareribs are good broiled or grilled if first precooked.
Braising & Stewing
Many cuts of pork stand up well to long, slow cooking in liquid. Best Bets: Sirloin chops, blade chops, shoulder,
spareribs and pork cubes for stew.
Use tender cuts from the loin. Best Bets: Rib crown roast, shoulder arm roast, arm picnic roast, fresh ham, whole boneless tenderloin, bone-in and boneless loin, spareribs, and countrystyle ribs.
You don’t have to deplete your savings to incorporate quality meat into a meal. While less-expensive cuts often require
more time to cook or marinate to keep them tender, the end
result will be rich and flavorful. Here are some tips to help
stretch your dinner dollar:
• Buy larger cuts of meat; they’re often sold at a lower
price per pound than smaller ones. Ask the butcher to cut the pork shoulder arm picnic, beef chuck shoulder, beef rump, or bottom round roast into smaller pieces, or purchase family packs of meat in bulk from a club store. Label and freeze any portions you’re not going to use right away.
• Look for the bone-in choices from less tender meats. They
tend to cost less, and the bone adds a depth of flavor to stews and soups. Look for chuck blade steaks, shoulder lamb chops, veal breast, and lamb shanks.
• Don’t shy away from fat. The leaner the cut, the more
expensive it’ll be. Fresh ham, beef chuck, and cross-rib pot roast are tender and juicy after a long braise, and the fat can easily be skimmed off after cooking.
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