How to cook pork
Pork, like any meat, is guaranteed to be tastier when cooked correctly and not overcooked. Different cuts of pork benefit from a variety of cooking methods; so for a large joint like a pork shoulder, this is best cooked slowly on a low heat and will result in the best pulled pork which is incredibly easy to do (check out our pulled pork recipes).
For smaller and leaner cuts of pork, like loin and fillet medallions and trimmed loin steaks, these benefit from being cooked quickly over a medium heat and are perfect for quick meals during the week. To ensure you have perfect pork every time, why not pop your pork in a plastic food bag and try flattening the meat with a rolling pin, or the bottom of a pan before cooking. This will break down the meat fibers to make them more tender and forgiving under the heat that will result in a more consistent and even cook.
A quick and easy marinade will help the pork be really succulent and flavoursome. Even for 10 minutes while you prep your veg or other ingredients, the marinating process helps break down the proteins in the meat fibres and softens the surface. If you’re super organised, an over-night marinade will make the pork even softer and juicier.
Pork also benefits from a rest time before and after cooking. So ensure it’s at room temperature before you cook it and allow it to rest for around two minutes once removed from the heat – trust us, the proof will be in the pork!
Pork should be thoroughly cooked until steaming hot throughout, the meat is no longer pink and the meat juices run clear. Yum.