Pork ABCs - Preparing Pork

Pork Preparation Methods


Pork is best when cooked to medium doneness - an end temp-erature of 160° F. on a meat thermometer (Please see our Fear Not! page for further details). Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.
 
WET OR DRY?
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts.
 
Dry-Heat Methods_Click on cooking methods to see charts!
  • Grilling:l for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
  • Broiling:l for small cuts such as chops, tenderloin, kabobs and pork patties
  • Sautéing:l for small pork cuts such as medallions, ground patties, chops, cutlets and strips
  • Panbroiling:l for chops, tenderloin medallions, ham slices, bacon and ground pork patties
  • Roasting:l for large pork cuts - loin roasts, tenderloin, shoulder roasts, ham, leg roasts
    • Moist-Heat Methods_Click on cooking methods to see charts!
  • Stewing:l for smaller pieces of less-tender cuts, such as ribs and pork cubes
  • Braising:l for large or small cuts, but traditionally less-tender cuts

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