In English, pork is a term for meat that comes from pigs. While the word pork can also refer to marinated, smoked, or cured meats, this article will focus solely on fresh pork. Pork can be eaten and prepared in many ways: chemically preserved, smoked, grilled, roasted, steamed, sauteed, boiled, fried, and stewed. In this guide, you'll find various ways to process, cook, and store pork that people often refer to as "white meat other than chicken."
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Method 1 of 4: Preparing and Processing Pork
Step 1. Recognize Different Types of Cuts
In general, pork is cut into four basic sections (although how to cut pork in different countries varies and/or has its own name for these particular cuts)): the shoulder, the loin, the sides/belly, and the thigh. /foot. The muscle around the spine is soft and lean (and usually more expensive!) because pigs don't use that muscle as often as the muscle closer to the ground, which may be tougher but more flavorful.
- Shoulder - Usually divided into lower shoulder (lower picnic shoulder) and upper shoulder (Boston shoulder or Boston butt). These pieces should be cooked over low heat in a slow simmering liquid (eg using a slow cooker) to make them soft and not dry after the fat and connective tissue have melted. This cut is available in the form of a Boston shoulder grill with and without bones, cubed pork for kebabs and stews, and ground pork (picnic section).
- Loin - This is where the grilled ribs, baby back rib (the ribs part from the waist after the meat and boneless loins are removed), and the deep thighs come from. Since these cuts of meat are naturally tender, the best way to cook them is the dry heating method (grilling, broiling and sautéing). This cut is available in the form of a blade roast, a rib chop, a loin chop, an outer hash, and an inner hash.
- Lean belly/sides/ribs (spareribs) - The spareribs can be grilled and then grilled, but the other cuts in this section are usually made into bacon (bacon). Available in bacon, pancetta (spiced pork from Italy), spareribs.
- Legs/thighs - These pieces are usually sold in cooked form or through the smoking process. But if you buy it raw, you can cut the skin off and coat it with spices (a popular cooking method for special occasions and celebrations). Available in leg cutlets, smoked thighs, and grill tops.
- Other parts - If you dare to try, almost all parts of the pig's body can be used. The heads can be boiled and pickled (brawn or head cheese), in broths and soups, and the ears can be fried as a crunchy snack. The feet near the nails can be added to soups, stews, or sauces that are heated for a long time to produce a thick broth. The tail is also edible, as are the internal organs such as liver paste, sausage from the small intestine (chitterlings), and black pudding made from the digestive tract filled with blood.
Step 2. Take the time to salt or marinate the meat in the spices
Since pigs are now raised for a lower fat content, the meat has less fat tissue to keep it moist throughout the cooking process. Soaking the meat in a salt solution is a good solution to this, but needs to be done early as the meat takes time to slow down Land absorbs water by osmosis during immersion in the salt solution. You can also make a mouthwatering marinade for pork by blending your favorite spices and mixing them in the oil solution. Let the meat soak in the solution for a few hours or leave it overnight.
- As a rule of thumb, use about 1/4 cup (60 ml) of marinade for every pound of meat or about enough to cover the entire surface of the meat in a plastic cooler bag.
- The larger the pieces, the longer it will take for the marinade to soak in. Generally, cuts from the waist or abdomen will take several hours (up to 6 hours for large cuts). The shoulder ribs may take up to 24 hours or more to ensure the marinade solution is fully absorbed. You are free to determine the length of time to soak with the seasoning solution, but make sure the meat does not become damaged or rotten from soaking for more than a day or two.
Step 3. Prepare the dry seasoning
Another popular way to season various types of meat is to use dry seasonings - which are dry mixtures of salt, pepper, various spices, and other dry ingredients (usually in powder or granular form). Rub the dry seasoning mixture on the meat just before cooking or about an hour to a day before the meat is cooked. Dry seasonings don't help retain moisture in the meat, but they provide a strong flavor and when cooked to perfection, form a delicious skin on the surface of the meat.
- Common ingredients used in dry seasoning are salt, red and black pepper, garlic and onion powder, ginger, rosemary, and to produce a sweet caramel crust, white sugar or brown sugar is used. Try experimenting with your favorite ingredients.
- As a guide, about 1/4 cup (50 grams) of dry marinade is needed for each standard-sized cut of meat. If you're unsure, prepare enough dry seasoning to cover the entire surface of each piece of meat.
Step 4. Know in advance the required cooking time
As with other types of meat, the cooking process should be long enough to kill harmful microorganisms, but don't let the meat dry out from overcooking. The United States Department of Agriculture (USDA) recommends that pork be cooked to a temperature of 70°C on the inside (use a meat thermometer that can read the temperature directly at the thickest part of the meat), but some cooks choose to stop the cooking process at that temperature. between 60 and 65°C to keep the meat moist, because the trichinosis parasite dies at 58°C.
- Keep in mind that the internal temperature of large cuts of meat will continue to rise even after the meat is no longer heated. Don't let a good cut of meat overcook after the cooking process is complete.
- Pork cooked to 70°C may remain pink in the center, depending on the cooking method and the ingredients added. So even though it's pink, it doesn't mean the meat isn't safe to eat.
Step 5. Store pork safely
Raw pork should be refrigerated to 4°C as soon as possible after purchase. Pork that is not cooked within 5 days should be frozen at -17°C or discarded. Once cooked, pork should be eaten within two hours (or one hour if room temperature reaches 32°C). Cooked pork can also be stored for up to 4 days in a closed shallow container in the refrigerator or frozen. For the best quality, frozen pork should be consumed within 3 months. Never refreeze frozen pork that has been semi-liquid. Keep in mind, the process of thawing frozen pork will generally make the meat dry.
Method 2 of 4: Grilling Pork
Step 1. Heat the grill
Grilling is a cooking method that uses dry heat to heat the meat directly over a series of iron bars arranged close together. Grilling is an excellent way to form a crunchy, savory skin on pork that's naturally moist, such as chops and deep hash. The most common grills are those that use charcoal and gas as fuel. If you're using a charcoal grill (which takes time to get to the desired heat), light the charcoal first and set the pork chops on a tray or other container while waiting so that the meat can be placed on the grill immediately when the charcoal is burning and appears to be covered in a layer of ash..
- Gas grills can reach the desired heating temperature more quickly than charcoal grills. However, the taste produced on the grilled meat tends to be different. Some people like the taste of a charcoal grill, while others prefer the convenience and ease of using a gas grill.
- Consider using natural wood or mesquite charcoal instead of the common block charcoal. Charcoal from natural wood tends to burn faster and burn hotter, making it very easy to form a crust on the surface of the meat. Natural charcoal can also give the meat a distinctive burnt taste and aroma during the cooking process.
- Thick cuts of pork require longer roasting times and lower temperatures. In such cases, conventional block charcoal can be a better choice than natural wood charcoal, which burns hotter and faster.
Step 2. Place the pork chops on the roasting pan when ready
To prevent the meat from sticking to the grill, coat the grill bars with an oil that has a high smoke point (such as olive oil or grapeseed oil). Do this by using a toaster brush dipped in oil, or by dipping a paper towel in the oil and applying it to the grill using long tongs. Then, position the pork chops on the grill with tongs so they don't touch each other.
Prevent cross contamination. Do not use tools that have been used to process pork to process other ingredients without washing them first. Clean the container used for raw pork before using it for other foods. Do not allow raw pork to come into contact with cooked pork
Step 3. Cook the pork on a cooler area of the grill
Contrary to what many people think, grilling meat quickly doesn't lock in the moisture (or flavor) in the meat. Meat that is grilled quickly is now known to have a lower ability to retain moisture than meat that is cooked in stages. For a charcoal grill, start by arranging the pork chops on the edges of the grill, which is usually a lower temperature than the center. For gas grills, use medium heat.
- A crust on the meat will form at the end of the cooking process. By waiting for the meat to cook before forming a crust, you can retain more moisture in the meat.
- Turn the pork chops every few minutes. This will ensure that the meat is fully cooked and that the crust forms evenly.
Step 4. Grill the meat until done
Keep the grill closed to speed up the cooking process. Thin slices of pork take only 4-5 minutes to fully cook on the grill, while larger cuts of pork take longer and lower heating temperatures. Ripe pork should have a uniform tenderness to the touch with a brown outside and a white (not pink) inside, while the juice is clear or brown (not red or pink).
If you're not sure, use a meat thermometer. The USDA recommends an internal temperature of around 70°C for pork. However, many people choose to cook pork at 70°C for a juicier dish (see first cooking method for more information)
Step 5. Grill the meat quickly
Before removing from the grill, make sure that a crunchy, delicious crust has formed on the surface. On a charcoal grill, transfer the pork to the highest heat (usually the middle). On gas grills, simply change the setting to high heat. Cook the meat in this condition for less than a minute on each side to prevent the meat from becoming dry or charred.
The chemical process that produces a flavorful baked crust is known as the Maillard reaction. Burning part of the outside of a piece of meat will cause the amino acids present in the meat to react with the sugar to form the flavor component. In short, this process produces a delicious crust on the meat
Step 6. Let the meat rest for a while
Transfer the cooked pork from the grill to a clean plate. Cover the meat with an aluminum sheet to keep it from cooling, then let the meat sit for five to ten minutes. While waiting, use this time to prepare a side dish or other finishing touch to your table setting.
Silencing meat like this serves two purposes. First, the cooking process will continue with most cuts of meat once they are removed from the grill - as will your pork chops. If you're still unsure about the doneness of your pork, these extra few minutes will ensure that you've reached your desired level of doneness. Second, this process gives the meat time to reabsorb the moisture lost during the cooking process. When a piece of meat is cooked, it shrinks and forms a tighter bond at the molecular level so that moisture is forced out of the meat. By letting the meat sit for a while, the meat can return to a partially relaxed state and can retain more moisture
Step 7. Season and serve
Once the meat has let it sit and reabsorb some of the moisture, it's ready to eat! Season it by adding salt and pepper, or your favorite seasoning. Serve with or without bones.
Roast pork is best served with starchy foods such as sweet potatoes, potatoes or a side dish such as coleslaw (a salad of raw cabbage with a vinegar dressing)
Method 3 of 4: Frying Pork Cutlets in a Frying Pan
Step 1. Coat the pork chops with breadcrumbs
Fried pork chops are a delicious and flavourful dish. The crisp golden yellow coating - the result of being breaded before frying - is not only attractive in appearance but also full of flavour. Start cooking this delicious dish by coating the cutlets in breadcrumbs (note - it's better to use thin slices of pork as they cook faster). Coat the meat all over with flour, shake to make it a thin and even layer of flour, then dip in the beaten egg. Allow the eggs to dry a bit and then roll them in breadcrumbs that you prepare yourself or you can get ready-to-use at the store.
- There are several types of bread flour to choose from. Many supermarkets sell ready-to-use bread flour in packages (Panko, etc.). You can use it straight from the package or by adding salt, pepper, and other seasonings according to your taste.
- Bread flour doesn't have to be the sole source of flavor - dry spices like chili and cayenne pepper can also be added to the flour.
Step 2. Heat the oil in a frying pan
For frying, it is better to put the meat in a hot pan, than to put the meat in a cold pan and then heat it together. Add one cup (250ml) of oil with a high smoke point (such as olive oil or grapeseed oil) to the skillet. Shake the pan so that the oil coats the surface of the pan evenly. Turn the stove on to a high temperature setting and allow the oil to heat up for one to two minutes. Carefully add a tablespoon or two of butter to the hot oil to help form a crisp, brownish crust on the surface of the meat.
The oil can be said to be hot enough if you hear a hissing sound when the meat touches it
Step 3. Put the breaded pork chops in the pan
Be careful - there may be an explosion when the meat is placed in a frying pan with hot oil. Although it sounds satisfying, the hissing sound is usually followed by a splash of hot oil. Use tongs to safely handle the pork chop.
Step 4. Cook the cutlets on a slightly high heat until golden brown
The exact cooking time will depend on the size and thickness of your pork cutlet. Thinly sliced cuts of meat only take a few minutes on each side, while thick cuts take 5 minutes or more. Allow each side to form a cooked golden brown color. A well-fried pork cutlet will be crispy on the outside and soft on the inside.
The general rule of thumb for assessing doneness also applies to pork: use a fork and knife to make sure the meat is completely white with clear or browned juices
Step 5. Remove the pork from the heater
As with other cooking methods, the pork cooking process will continue even after the meat has been removed from the pan. Transfer the cooked pork chops to a plate lined with kitchen paper (which will absorb the excess oil and prevent the pork chops from getting soggy). Let the cutlets sit for a few minutes, then serve and enjoy!
A cold and lightly seasoned salad is perfect for serving as a complement to hot and crispy pork chops
Step 6. Carefully remove the remaining oil
Do not immediately throw the remaining oil into the drain because it can cause a blockage. Let the oil cool, then transfer it to a plastic container or jar. Store the remaining oil in the refrigerator so that it solidifies and can be used for other recipes or for other purposes that require a lubricating function.
If you are interested in alternative fuels, you can even use the remaining oil to make biodiesel with the help of some raw materials and household appliances
Method 4 of 4: Braising Spareribs
Step 1. Preheat the oven to 70°C
Braising is a slow cooking process over a long period of time until the meat becomes very tender and almost unraveling. Therefore, this cooking process is very suitable for tough cuts of meat. In this recipe, the braising process will be used to process the pork spareribs until the texture becomes very soft as if separated from the bones. As with all oven cooking methods, start by preheating your oven.
Step 2. Season the spareribs
Pour 1 cup (about 125 grams) of flour on a plate and season with salt and pepper to taste. Roll the spareribs in the flour mixture and shake to make sure there is no excess flour coating. The flour mixture will add a savory taste to the meat and help form a brown crust at a later stage.
Step 3. Heat the spareribs in a frying pan for a while until they are golden brown
Heat a few tablespoons of oil in a frying pan, then add the spareribs to it and heat on high for a few minutes. Don't let the spareribs cook thoroughly - just until the outside looks crispy and browned. The inside of the meat will cook slowly as long as the meat is braised in the oven for several hours. Once the spareribs are browned, remove the skillet from the stove.
The meat doesn't have to appear fully cooked when removed from the pan - as long as the outside looks crispy and browned, meaning it's ready to be transferred from the pan to the oven
Step 4. In the same pan, sauté the garlic and onions
Adding vegetables to this dish will give the final product a complex and delicious flavor. Chop one medium onion and a few cloves of garlic into medium-sized pieces and sauté until they are translucent.
Step 5. Add the braising liquid to the pan
Braising is a cooking process that is almost like the process of making stews. When meat is braised, we'll cook it slowly in a soup-like liquid - just like in stews. The beef broth will form the basis of the braising solution - add two cups (about a pint) of stock to the skillet. This basic solution can be modified by adding a few tablespoons of a liquid flavoring - such as red wine vinegar - and then heating it on low heat until the solution is reduced, and the flavor is thick.
There are countless variations that can be made when flavoring a braising solution. Be it dark beer, red wine or tomato puree - they all taste great. Powdered ingredients such as chili peppers and garlic salt can also be used. Don't be afraid to taste the broth! If the broth tastes good, generally the meat will also have a good taste
Step 6. Place the spareribs in the cooking pot
Pour the meat broth solution to completely cover the meat. Cover the pan with an aluminum sheet and transfer it to the center rack of your oven.
Step 7. Braise for 2-3 hours
Every hour, stir and back and forth the spareribs in the saucepan. Cooking time will vary. Fortunately, braised meat won't dry out unless left until the broth has dried. After an hour and a half, check the meat for doneness with a fork. The meat should be quite tender and easy to separate. The inside may look a bit stringy.
Step 8. Lift and serve
Immediately transfer the moist and juicy spareribs to a plate and serve. If you wish, the remaining liquid in the pan can be served as a gravy drizzled generously over the spareribs.
This dish is best served with finely mashed potatoes, as the potatoes will absorb the liquid broth (and thus the flavor) seeping from the spareribs
Tips
- Cook the meat to the right temperature, but don't overcook it as this will make the meat dry and tough.
- To prevent the meat from becoming too dry during the cooking process, wrap the meat tightly. Meat that is too dry will be difficult to process properly.
- Before slicing the cooked meat, let it rest for about 10-15 minutes so that the juice content is evenly distributed throughout the meat.
- When shopping, choose fresh pork that is pink to slightly gray in color and has only a small amount of fatty tissue. Avoid cuts of meat that have a lot of fat on the outside.
