Braising

How to Braise Pork There are nine basic steps to braising pork: Season the main ingredient with salt and pepper Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven Sauté meat and vegetables separately in the pan on medium-high heat until they brown Deglaze the pan by pouring broth, […]

Sous Vide

Why sous vide pork? Tender, juicy pork! Sous vide allows precise control of tenderizing and cooking meat, removing the big room for error in more traditional methods. Most sous vide is done in a vacuum-sealed, heat-tolerant plastic bag in an immersion circulator at temperatures below the boiling point of water. What’s the science behind sous […]

Smoking

How to Smoke Pork Three traditionally recognized reasons for smoking meat are for preservation, appearance, and flavor. Smoked meat is less likely to spoil so this practice began before the age of refrigeration. Smoke is an antimicrobial and antioxidant, but smoke alone is insufficient for preserving food in practice, unless combined with another preservation method. […]

Sauteing and Stir-Frying

How to Saute and Stir-Fry Pork Stir-Fry is a Chinese cooking technique in which food is prepared rapidly in a wok. In this method, food cooks from the conduction of a hot, oiled pan with temperatures between 350°F and 400°F. The high heat and oil create a Maillard reaction providing browning and flavor development. Equipment […]

Roasting

How to Roast Pork Roasting is a cooking method that uses dry heat, whether an open flame, oven or another heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in […]

Grilling

Cooking Tip Because pork cuts will cook differently depending on their size and thickness, it is important to monitor pork temperature with a digital thermometer when grilling. Enjoy the best eating experience when cooking cuts such as pork chops and pork tenderloin between 145 degrees F. (medium-rare) and 160 degrees F. (well), with a 3-minute rest time after […]

Broiling

How to Broil Pork Broiling is the technique of cooking a piece of meat directly under a flame or radiant heat source. It is similar to grilling but the process is inverted. The pan or platter used gets hot during broiling and the residual heat finishes the cooking process, but the meat is cooked directly […]

Barbecuing

How to Barbecue Pork Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, preheat and then turn off any burners directly below where the meat will go. Place pork on the grill so it’s not directly over any […]

Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds. Pork tenderloin makes an elegant entree for a small dinner party but also can be roasted or grilled whole for a quick weeknight dinner. […]

Pork Chops

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops. Check out our delicious pork chop […]