Buzz
Pork must be thoroughly cooked to avoid stomach discomfort. Generally, pork should be cooked to a minimum temperature of 63°C (145°F) for safety (or 71°C (160°F) for ground pork), and using a thermometer is the best way to monitor the cooking temperature. If you don't have a thermometer, there are still ways to determine if the pork is fully cooked.
Steps
Use a thermometer to continuously monitor the temperature
Make sure the pork is sliced at least 2.5 cm thick. The pork needs to be thick enough so you can insert the thermometer throughout the cooking process. Therefore, some thinner slices might not be suitable for monitoring the temperature continuously. Pork slices that are 2 cm or thicker are good for measuring temperature.
- Thin slices of meat are not suitable for inserting the thermometer during cooking.
- Ribs and cured pork are too thin to use a thermometer.
Prepare the pork before cooking. To monitor the temperature during cooking, you need to insert the thermometer into the meat, but it is recommended to perform the preparation steps before inserting the thermometer.
- You can insert the thermometer first, but it may interfere with other cooking steps.
Insert the thermometer into the thickest part of the meat. You should insert the thermometer into the center of the meat slice, as that is the last part to reach the cooking temperature.
- Avoid inserting the thermometer into the bone, as it may affect the temperature reading.
- If the meat slice is under 2 cm thick, you can insert the thermometer from the side or from the top edge.
Wait until the thermometer reading reaches at least 60°C (140°F). According to the USDA, pork should be cooked to 63°C (145°F) - 71°C (160°F) for safety. However, you can remove the meat from the oven when it approaches 63°C to prevent overcooking.
- The internal temperature of the pork will continue to rise after you take it out, whether you cook it in the oven or a slow cooker.
- Never consume pork if its internal temperature is below the minimum 63°C (145°F).
- For ground pork, 71°C (160°F) is the minimum temperature instead of 60°C (140°F).
Remove the pork from the oven and let it rest. Although you can take the pork out of the oven when the temperature is near the recommended level, the heat from the outside will continue to transfer inside, causing the internal temperature to rise.
- Wait 15 minutes before eating for pork slices that are at least 2.5 cm thick. For thinner slices, the resting time will be shorter.
- Monitor the thermometer to ensure the temperature exceeds 63°C (145°F) before eating. If it hasn't reached the required temperature, cook it a bit longer.
Use an instant-read thermometer to check for doneness
Cook the pork with an instant-read thermometer. An instant-read thermometer does not need to be inserted into the meat throughout the cooking process. Instead, you periodically insert the thermometer into the meat to check the internal temperature.
- Unlike continuous thermometers, you will insert and remove the instant-read thermometer each time you check the temperature.
- Do not measure the temperature on the surface, as it does not reflect the internal cooking temperature.
Remove the meat from the oven periodically to check the temperature. While some people prefer to check the temperature without removing the baking tray from the oven, this is not safe.
- Even if you aren't using an oven, you should take the meat off the heat source before checking.
- Checking the temperature while the meat is still on the stove or in the oven could affect the reading.
Insert the thermometer into the center of the meat slice. Similar to continuous thermometers, you should insert the instant-read thermometer into the thickest part of the meat. Avoid inserting it into the bone as it may affect the reading.
- If the meat slice is thinner than 2.5 cm, you should insert the thermometer horizontally rather than from the top.
- Remember to remove the thermometer before continuing to cook the meat.
Continue cooking until the meat reaches at least 60°C (140°F). If you're following a recipe, you can refer to the suggested cooking time, but don't rely solely on it. Check the meat regularly and continue cooking until it reaches a minimum of 60°C (140°F), or 71°C (160°F) for ground meat.
- Remember, the meat will continue to cook even after you remove it from the heat source.
Remove the pork from the oven and let it rest. When the internal temperature of the pork nears the recommended level, take the meat off the heat source and let it rest for a few minutes before eating. Keep in mind that the internal temperature must reach at least 63°C (145°F), so be sure to check this.
- An internal temperature of 63°C (145°F) is considered “medium,” so you might prefer to cook it a bit longer.
- An internal temperature of 71°C (160°F) is usually considered fully cooked.
- You don’t need to wait after removing ground pork from the heat source.
Check doneness without using a thermometer
Check the juices released from the meat. Although using a thermometer is the best method to determine if pork is cooked, you can also assess this by the color of the juices released when you pierce the meat with a fork or knife.
- If the juices are clear or a very light pink, the pork is cooked.
- If the juices are not clear, continue cooking and check again later.
Use a long knife to check the tenderness of the meat. If you choose to slow cook, the internal temperature will be sufficient long before the meat reaches the desired tenderness. Use a long knife or skewer to pierce the center of the meat and assess the resistance when you press.
- If the knife or skewer slides in and out easily, the center of the meat is tender enough.
- If there is resistance, continue cooking and check again after a few minutes.
Cut into the meat to check its color. For thinner cuts that are too small to measure with a thermometer, this is the only way to check doneness. Cut into the thickest part of the meat, then use a knife and fork to pull it apart and inspect the color inside.
- Cooked pork should have a consistent opaque color and may still have a slight pink hue.
- For very thin slices like ham, you can check without cutting them open.
Compare the meat's firmness to the palm of your hand. For larger cuts of pork, you can assess doneness by pressing with tongs or your fingers. Cooked pork will feel firm and will immediately return to its original shape when you stop pressing. The sensation of pressing into cooked pork is similar to feeling the center of your palm when it’s stretched.
- If clear juices are released from the cooked pork, the juices should be clear.
- If the meat feels soft when pressed, it needs more cooking.
Tips
- Pork is considered "rare" at 63°C (145°F), "medium-rare" at 66°C (151°F) - 68°C (154°F), and "well-done" at 71°C (160°F).
- Always wash your hands after handling raw or undercooked pork.
- A digital thermometer is regarded as the most accurate method for measuring internal meat temperature.
Things You Need
- Instant-read or continuous thermometer
- Heat-resistant gloves
- Grill rack or pan
- Knife or skewer
