Pick Pork

How to Cook Different Cuts of Pork

The flavour of pork is naturally mild, so it goes well with almost every seasoning. This makes it particularly versatile when it comes to meal planning. There is a cut of pork and flavor blend to suit every occasion.

Production methods today yield pork products that are very lean, so yesterday's cooking methods no longer apply. Cooking to medium, that is an internal temperature of 160°F (70°C) on a meat thermometer, will ensure that you serve pork at its juicy and flavourful best. Overcooking will yield a dry, tough product. The exception to this is ground pork and sausages, which like all ground meats, must be thoroughly cooked.

	Pork Roasting Guide in 325°F (160°C) Oven
	Weight			Minutes

	Retail Pork Cut	lbs	kg	per lb/0.5kg

	Centre cut loin, bone-in Single loin, boneless Double loin, boneless Leg, boneless Shoulder butt/picnic, boneless Shoulder butt/picnic, bone-in Rack of Pork Crown Roast Tenderloin	3.0 - 5.0 1.5 - 2.0 3.0 - 5.0 3.0 - 6.0 5.0 3.0 - 5.0 1/2 - 3/4	1.50 - 2.20 0.75 - 1.00 1.50 - 2.20 1.50 - 3.00 2.50 1.50 - 2.20 250 - 375g	20-25 30-35 30-35 20-25 30-35 25-30 20-25 30- 35***
Roast at 375°F (190°C) * Total Cooking Time

Moist Heat Method

Moist Heat Method - means cooking in a covered pan with some added liquid. This is an excellent method for leg and shoulder cuts.

Braising/Pot Roasting

Used for both large cuts (i.e. roasts) and smaller pieces (i.e. chops and cubes)
Meat may be browned first, if desired
Use a small amount liquid
Simmer covered over low heat or in the oven at 325°F (160°C) for approximately 30-35 minutes per pound ( per 0.5 kg )

Stewing

Used for smaller pieces
Meat is browned first
Meat is then covered with liquid an simmered, covered, over low heat or in the oven at 325°F (160°C ) for approximately 30-35 minutes per pound (per 0.5 kg)

Dry Heat Method

Dry Heat Method - means cooking uncovered without the addition of liquid. This is most suitable for loin cuts, although some leg and shoulder cuts can also be prepared using dry heat.

Roasting

For larger cuts, use 325°F (160°C) oven
Small roasts (under 2lb/1kg) should be roasted at 375°F (190°C)
Roast uncovered
Do not add liquid
Cook to 160°F (70°C)

NB: pork tenderloin is roasted at 375°F (190°C) for 30-35 minutes total cooking time.

Broiling/Grilling

For smaller portions (chops and steaks)
Cook 3 to 5 inches from heat source
Use tongs (not fork) for turning
Cook on medium heat until meat surface is browned and slightly firm to the touch

Panfrying/Sautéing

Cooking smaller portions with a small amount of oil
Use a fairly high temperature
Cook to medium (meat is browned and slightly firm to the touch)

Stir Frying

Cooking smaller portions at a high temperature in a small amount of oil
Meat is cut into thin strips or small cubes
Meat is tossed rapidly during cooking

Barbecuing

Suitable for steaks, chops, ribs or roasts

Roasts

Preheat one side of the BBQ
Place roast directly on the grill, or in a pan, on the unheated side of the BBQ
Cover grill
Cook to medium (160°F or 70°C) on a meat thermometer

Steaks/Chops

Grill using direct heat over low to medium coals
Use tongs (not fork) for turning
Cook to medium (meat will be browned and slightly firm to the touch)

Ribs

May be precooked in simmering water for about 30 to 45 minutes if desired
Cook over direct heat on low to medium, turning often
Brush with sauce during last 10 to 15 minutes of cooking to prevent charring

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		Storage Guide
		Cooking Methods