Safe Preparation of Pork

For best results, thaw pork cuts very slowly. Leaving frozen pork overnight in your fridge to defrost slowly will ensure a juicy end result. Never pour boiling water over frozen packets of pork! If an emergency arises and you have to thaw some pork in a hurry, use the “defrost” cycle of your microwave oven and defrost it as slowly as possible.

The quality and taste of your pork dishes will be at their best if you keep it at a cold temperature until it is placed in the pan or the oven. Don’t leave pork outside (at room temperature) for periods longer than 10 minutes – rather keep it in the fridge at all times. This will prevent the loss of delicious meat juices.

 

Dry before you fry

Once defrosted, always pat the pork dry with kitchen paper towels. This is especially important for anything you want to fry in a pan, such as chops or steaks.

Prepare with care

For chops, stir fries and other small cuts, never season with salt before you start the cooking process. The salt will draw the juices out. Simply rub the dry chops with olive oil on both sides before frying or grilling. Use a moderately warm temperature when frying or grilling pork.

Season chops on both sides with your favourite meat seasoning, salt and pepper one minute before removing it from the pan.

 

Always turn pork over in a pan with tongs or two spatulas, and never use a fork! A fork will make holes in the meat and all the tasty juices will run out, leaving you with a dry piece of meat.

 

Larger pieces such as roasts can be rubbed with olive oil, salt and pepper before placing it in the oven.