Buzz
Pork is the culinary term for meat obtained from pigs. While the word "pork" can also refer to cured, smoked, or processed pork products, this article focuses exclusively on fresh pork. Pork can be prepared using various methods: salting, smoking, roasting, grilling, steaming, pan-frying, stir-frying, braising, frying, and stewing. Follow the instructions below to learn different techniques for handling, preparing, and preserving "other white meats."
Steps
Preparing and Storing Pork
Basic Knowledge About Pork. There are four primary cuts of pork most commonly used (though many countries have different cutting styles or unique names for each cut): shoulder, loin, belly, and ham. The muscles around the spine are tender and lean (and often more expensive) because pigs use these muscles less than those closer to the lower body (which are tougher but more flavorful).
- Shoulder – Typically divided into two types: upper shoulder and lower shoulder. Shoulder meat should be cooked at low temperatures and simmered (e.g., in a stew pot) to melt fat and connective tissues while keeping the meat tender and juicy. It is sold as bone-in shoulder roast, shoulder roast, cubed stew meat, or ground for kebabs.
- Loin – Ribs, baby back ribs, tenderloin, and loin chops come from this section. The loin is tender and best suited for dry-heat cooking methods (grilling, roasting, broiling, frying, and sautéing). It is sold as shoulder tenderloin, loin chops, back loin, outer loin roast, and tenderloin.
- Belly/Ribs – Pork ribs can be grilled and then roasted, but the rest of the belly is often reserved for smoking. It is sold as bacon, Italian bacon, and pork ribs.
- Ham – This cut is often sold cured, cooked, or smoked. If purchased fresh, it can be oiled, skinned, and roasted (a popular choice for holidays and special occasions). It is sold as ham steak, smoked ham, and fresh ham roast.
- Other Cuts – If desired, you can use almost all parts of the pig. For example, boiling the pig's head to make head cheese, broth, or soup. Alternatively, you can fry or grill pig ears for a crispy delicacy. Pig trotters are great for stewing. The tail and offal can be used to make dishes like pâté, sausages, and blood pudding.
Take time to salt and marinate pork. Modern pigs are bred to be lean, often resulting in less fat (which helps keep the meat moist during cooking). In such cases, brining is an excellent solution, but it requires preparation. When soaked in a saltwater solution, the meat gradually absorbs moisture through reverse osmosis. You can also create a flavorful marinade by mixing your favorite herbs and spices with oil, then letting the meat soak in the mixture for a few hours or overnight.
- A general rule for marinating is to use about ¼ cup of marinade per 0.5 kg of pork or enough to fully coat the meat in a plastic freezer bag.
- Larger cuts require longer marinating times. Generally, loin and belly cuts need a few hours (up to 6 hours for larger pieces), while shoulder roasts should marinate for 24 hours or more. You can marinate the meat as long as you like, but ensure it doesn’t spoil by marinating for more than a day or two.
Prepare a dry rub. Dry rubbing is another popular method for seasoning various meats. A dry rub typically consists of salt, pepper, herbs, spices, and other dry ingredients (often in powder or granule form). The meat is coated with the rub just before cooking or a few hours to a day in advance. While dry rubbing doesn’t retain moisture, it truly enhances the outer flavor, and when cooked correctly, it creates a delicious "crust."
- Common dry rub ingredients include salt, pepper (red or black), garlic powder, onion powder, ginger, and rosemary. For a sweet, caramelized exterior, add white or brown sugar. Feel free to experiment with ingredients based on your preferences.
- As a rule of thumb, a standard-sized cut requires about ¼ cup of dry rub. If unsure, use enough to fully coat the meat’s surface.
Know when to stop cooking. For any type of meat, it’s important to cook it long enough to kill harmful microorganisms but avoid overcooking, which can dry it out. The USDA recommends an internal temperature of 70°C (use a meat thermometer inserted into the thickest part of the meat). However, for some cooking methods, stopping at 60-65°C can prevent dryness (as pork tapeworms are typically killed at 58°C).
- Note that the internal temperature of large cuts will continue to rise even after removing them from heat. Avoid overcooking to prevent the meat from becoming "overdone."
- Cooked pork reaching 70°C may still appear pink inside, depending on the cooking method or added ingredients. Don’t assume pink meat is unsafe.
Store pork properly. When purchasing fresh pork, refrigerate it immediately at 4°C. If not cooked within 5 days, freeze it at -18°C or discard it. Cooked pork should be consumed within 2 hours (or 1 hour if the ambient temperature is 30°C) or stored in a shallow, covered container. Frozen pork is best consumed within 3 months, and never refreeze partially thawed pork. Additionally, note that thawing can dry out the meat.
Grilled Pork
Preheat the grill. Grilling is a cooking method that uses dry, direct heat to cook meat on closely spaced metal bars called a grill. This technique is excellent for creating a crispy, flavorful crust on naturally moist cuts like ribs or loin. The most common types of grills are charcoal and gas. If using charcoal (which takes time to reach cooking temperature), light the charcoal and let it ash over while you prepare the meat for grilling.
- Gas grills reach the "ideal" temperature much faster than charcoal grills. However, the flavor of the meat will differ. Some prefer the smoky taste of charcoal-grilled meat, while others appreciate the convenience of gas grills.
- Consider using natural lump charcoal instead of briquettes. Lump charcoal generally lights faster and burns hotter, making it ideal for quick searing. Additionally, it can impart a smoky aroma to the meat during cooking.
- Thicker cuts require longer cooking times at lower temperatures. In such cases, traditional briquettes are better than fast-burning, hotter lump charcoal.
Place the pork on the grill when ready. To prevent sticking, coat the grill with a high-smoke-point oil (like olive or grapeseed oil). Dip a brush into the oil and apply it to the grill, or use tongs (or a long-handled tool) to rub an oil-soaked paper towel over the grates. Use tongs to arrange the meat on the grill, ensuring the pieces don’t touch.
- Avoid cross-contamination. Never use the same utensils for raw meat and other foods without washing them first. Clean containers used for raw meat before repurposing them. Keep raw and cooked meats separate.
Grill the pork on the cooler side of the grill. Contrary to popular belief, searing meat doesn’t "lock in juices (or flavor)." In fact, it’s believed that quickly seared meat retains less moisture than meat cooked slowly. When using charcoal, start by placing the meat around the edges of the grill, which are cooler than the center. For gas grills, adjust the heat to medium.
- Actually, you should sear the pork at the end of the grilling process. By waiting until the meat is nearly done, you’ll retain more moisture.
- Flip the meat every minute to ensure even cooking and a uniformly crispy crust.
Grill until the pork is cooked. Keep the grill lid closed to speed up the process. Thin cuts need only 4-5 minutes on a hot grill, while larger cuts require more time on the cooler side. "Done" meat will feel firm to the touch, have an even brown exterior, a slightly white (not pink) interior, and juices should run clear (not red or pink).
- If unsure, use a meat thermometer. The USDA recommends an internal temperature of 70°C, though many prefer lower temperatures (around 60°C) for juicier, more flavorful meat (see Method 1 for more details).
Quickly sear the meat. Create a delicious, crispy crust before removing the meat from the grill. For charcoal grills, move the meat to the hottest part (usually the center). For gas grills, simply turn the heat to "high." Sear each side for under a minute to avoid burning or drying out the meat.
- The chemical process behind this crispy crust is called the Maillard reaction. Searing the outer layer causes amino acids to react with sugars, creating flavorful compounds. Essentially, this is why the crust tastes so good.
Let the meat rest. Remove the grilled meat from the grill and place it on a clean plate. Cover it loosely with aluminum foil to keep it warm and let it rest for 5-10 minutes. While waiting, you can prepare side dishes or set the table.
- Resting the meat serves two purposes. First, most meats continue to cook even after being removed from the grill, and pork is no exception. If you're unsure whether the meat is fully cooked, resting ensures it finishes cooking. Second, this step allows the meat to reabsorb some of the juices lost during cooking. When cooked, the meat fibers contract and squeeze out moisture. Resting lets them relax, retaining more moisture.
Season and enjoy. After the meat has rested and reabsorbed its juices, it’s ready to serve. Sprinkle with salt, pepper, or any seasoning you prefer. Enjoy it bone-in or carve it.
- Grilled pork pairs well with starchy sides like sweet potatoes or classic barbecue accompaniments such as mixed salads.
Fried Pork Ribs
Bread the pork ribs. Fried pork ribs are a delicious and flavorful dish. The golden-brown crust from breading and frying makes them visually appealing and tasty. Before starting, bread the ribs (use thinner cuts for quicker cooking). Coat each rib with a thin layer of flour, dip it in beaten egg, and then coat it with breadcrumbs (store-bought or homemade).
- There are many breading options. Many supermarkets sell pre-packaged breadcrumbs. You can use plain breadcrumbs or mix in your favorite seasonings, salt, and/or pepper for extra flavor. Alternatively, make your own breadcrumbs from regular bread.
- Flour isn’t the only ingredient for flavor. Add dry seasonings like cayenne pepper or paprika to the breading mix.
Heat oil in a pan. When frying, it’s best to add the meat to a preheated pan rather than a cold one. Pour ½ cup of high-smoke-point oil (like olive or grapeseed oil) into the frying pan. Swirl the pan to spread the oil evenly. Heat the oil on high for 1-2 minutes until hot. Add 1-2 tablespoons of butter to the hot oil for a golden, crispy crust.
- The oil is ready when it sizzles upon adding the meat.
Place the breaded ribs into the pan. Be cautious as the oil may splatter and sizzle loudly when adding the meat. While the sizzling sound is enticing, it comes with the risk of hot oil splashes. Use tongs to safely place the ribs into the pan.
Fry the ribs over medium heat until golden brown. Cooking time varies depending on the size and thickness of the ribs. Thin cuts may only need a few minutes per side, while thicker pieces could take 5 minutes or more. Fry until both sides are a rich, golden brown. Perfectly fried ribs have a crispy exterior and a tender interior.
- A common rule to check doneness is to use a knife and fork to see if the meat cuts easily and the juices run clear.
Remove the meat from the pan. Like other cooking methods, fried meat continues to cook after being removed from the heat. Use tongs to transfer the ribs to a plate lined with paper towels (to absorb excess oil and keep them crispy). Let the meat cool for a few minutes before serving.
- Hot, crispy pork pairs wonderfully with a lightly dressed salad.
Handle leftover oil carefully. Avoid pouring used oil down the drain to prevent clogging. Instead, let the oil cool and pour it into a jar or plastic container. Store it in the fridge to solidify, then reuse it for future cooking or other oil-related tasks.
- If interested in alternative fuels, you can even make biodiesel from leftover oil using a few household ingredients and tools.
Braised Pork Ribs
Preheat the oven to 190°C. Braising is a slow, long cooking method that results in tender, juicy meat, making it ideal for tougher cuts. For this recipe, braising will make the pork ribs succulent and fall-off-the-bone tender. As with other oven-based methods, start by preheating the oven.
Coat the ribs. Pour 1 cup of flour onto a plate and season with salt and pepper. Dredge the ribs in the mixture, ensuring they are evenly coated without excess flour. The flour mixture will add flavor and help create a browned crust in the next step.
Sear the ribs in a pan. Heat a few tablespoons of oil in a pan and sear the ribs over high heat for a few minutes. Avoid overcooking; just brown the exterior. The inside will cook slowly in the oven during the braising process. Once browned, remove the ribs and set them aside.
- The ribs won’t look fully cooked when removed from the pan, but don’t worry. A golden-brown exterior means they’re ready for the oven.
Sauté onions and garlic in the same pan. These will add depth and aroma to the dish. Finely chop one medium onion and a few garlic cloves, then sauté them in the pan until golden.
Add the braising liquid to the pan. Braising is similar to stewing, where meat is cooked slowly in a liquid. Use beef broth as the base. Pour 2 cups of beef broth into the pan, along with flavor enhancers like red wine vinegar. Simmer until the liquid reduces and becomes fragrant.
- Enhance the braising liquid with various ingredients. For example, stout beer, red wine, or tomato sauce can add rich flavors. Dry ingredients like chili powder and garlic salt also work well. Taste the broth during cooking; a flavorful broth ensures delicious ribs.
Arrange the ribs in the pan. Pour the beef broth mixture into the pan until the ribs are mostly submerged. Cover the pan and place it on the middle rack of the preheated oven.
Braise the ribs for 2-3 hours. Turn the ribs every hour. Braising times can vary, but ribs only dry out if cooked too long. After an hour and a half, check the ribs periodically with a fork. The meat should be tender and easily pull apart, with a slight fibrous texture inside.
Remove the meat from the oven and serve. Quickly transfer the juicy ribs to a plate and enjoy. If desired, drizzle some of the remaining braising liquid over the ribs.
- Braised ribs pair wonderfully with smooth mashed potatoes, as the potatoes absorb the flavorful juices from the ribs.
Tips
- Cook pork at the appropriate temperature, but avoid overcooking to prevent dryness and toughness.
- To keep pork moist, wrap it tightly. Overly dry meat becomes tough and harder to prepare properly.
- Let the meat rest for 10-15 minutes before slicing to allow the juices to redistribute evenly.
- When purchasing pork, choose fresh cuts with a pink or slightly gray hue and a slight sheen. Avoid overly fatty pieces.
