In fact, smoked pork is a piece of meat that has been cooked through a smoking process to enrich its taste. Even though it can be considered cooked, it's best if the smoked pork is still cooked again, such as by frying on a frying pan, grilling, or grilling, to ensure the meat is safer for consumption.
Step
Method 1 of 3: Cooking Smoked Pork on the Stove
Step 1. Heat 1 tablespoon of oil in a frying pan
Turn the stove on to medium to high heat, then wait for the oil to start to smoke, which indicates that it is hot enough to use.
Step 2. Cook each side of the meat for 2 minutes on the skillet
After 4 minutes, both sides of the meat should be completely browned.
Step 3. Reduce the heat and cook the meat again for 1 minute
After 1 minute, check the internal temperature of the meat with the help of a kitchen thermometer. Ideally, the internal temperature of the meat should reach 63 degrees Celsius before eating. If the temperature has not been reached, it means that the meat is not safe for consumption and must be re-cooked for 1-2 minutes.
Step 4. Transfer the meat to a serving plate, serve immediately
Be careful when moving the meat so that the very hot oil doesn't touch your skin. After that, let the meat sit for a few minutes to cool down before serving.
Method 2 of 3: Grilling Smoked Pork
Step 1. Heat the grill on medium to high heat
Remember, the grill bars need to be completely clean before you use them to grill bacon!
Step 2. Grease the grill bars with vegetable oil
This method is effective in preventing the meat from sticking when grilled. To make the process easier, try applying the oil with the help of a special barbecue brush.
If you don't have vegetable oil, use a different type of oil, such as olive oil
Step 3. Bake one side of the meat for 2 minutes
After 2 minutes, the bottom of the meat should turn brown.
Step 4. Rotate the meat 90 degrees and bake for another 2 minutes
Rotating the meat serves to form cross grill traces or diamond grill marks.
If you don't want to form perfect grill marks on the surface of the meat, there's no need to turn the meat but still add 2 minutes of roasting time
Step 5. Turn the meat over and cook the other side for 2 minutes
After 2 minutes, check the internal temperature of the meat with a kitchen thermometer. If the temperature has not reached 63 degrees Celsius, it means that the meat is not safe for consumption and must be re-baked for 1-2 minutes or until the recommended temperature is reached.
Step 6. Transfer the smoked pork to a serving plate
Let the meat cool for a few minutes before serving.
Method 3 of 3: Grilling Smoked Pork
Step 1. Preheat the oven to 177 degrees Celsius
Move the grill rack to the center of the oven if this is not the case.
Step 2. Fry one side of the meat in a skillet over medium to high heat
Generally, it will take about 3-4 minutes for one side of the meat to brown perfectly. If the skillet starts to look like smoke, reduce the heat immediately.
Step 3. Transfer the meat to a baking sheet with the browned side facing up
No need to grease the pan with oil or line it with non-stick paper.
Step 4. Bake the meat in the oven for 20 minutes
After 20 minutes, use a kitchen thermometer to check the internal temperature of the meat. Ideally, meat is safe for consumption if its internal temperature is at 63 degrees Celsius.
If the internal temperature hasn't reached 63 degrees Celsius, re-bake the meat in the oven
Step 5. Transfer the bacon to a serving plate
If you want, you can add your favorite sauce or seasoning to enhance the taste.
