Cooking Pork


Cooking pork

For many Australians cooking pork can be a challenge. It seems it is not a meat that we are comfortable cooking. We will happily to cook lamb, beef, and chicken, but when it comes to pork we panic! Is it because we were fed overcooked dry pork chops by our grandmother? Do we think it is fatty and unhealthy? Or do we just not know which cuts should be used for what?

Let’s bust a couple of pork cooking myths and learn how to love this meat.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Myth one. Pork has to be overcooked to be safe.

This myth stemmed from the fear of trichinosis, a parasitic infection acquired by eating raw or insufficiently cooked food. Australian pigs do not have the trichinella spiralis parasite that causes trichinosis. And, all fresh pork sold in Australia is Australian. Double-yay!

In fact, pork can be eaten with a hint of pink in the middle (with the exception of mince and sausages).  It helps to know how long to cook your cut to avoid over {or under}cooking. The safe internal temperature for pork is 76°C. At this temperature, the meat is both safe and juicy. For cooking of all meat it is worth investing in a meat thermometer. The Australian Pork website has great guides on the best ways to prepare and cook pork.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Myth two. Pork is fatty and unhealthy.

Pork fillets have less than half the fat of beef fillets, less fat than snapper fillets, and are leaner than skinless chicken breast fillets*. The leanest pork cuts come from the loin, fillet and the leg, trimmed of external fat. Trimmed lean pork can be easily substituted for other meats like chicken, beef or lamb in your tried and trusted recipes, to add more variety to your weekly meals.

Lean trimmed pork is a source of protein, thiamine, niacin, B6, B12, selenium, riboflavin, zinc, and omega-3 and the iron content of pork ffillet is14.3% of recommended daily intake (200g serving).[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Tips for cooking pork.

    • Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince).
    • Always cut meat across the grain to keep tender.
    • Avoid frequent prodding of the meat while cooking.
    • For best results, meat should be brought to room temperature prior to cooking.
    • Marinating can add extra flavour and tenderness, especially on the BBQ.


[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]It is time to try pork again, talk to Pete and Lee about which cut of pork is most suitable for the dish you are preparing. Keep an eye on our recipe page for pork recipes.  

Remember also, if you are buying pork products from All Natural Meat Co you can be guaranteed that you are buying pork that is sustainably farmed, chemical free and free range.


*Based on NUTTAB 2010 Nutritional Data for uncooked pork, snapper, chicken and beef fillets.  [/vc_column_text][/vc_column][/vc_row]

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