Pork must be cooked to perfection so that people who eat it do not get sick. In general, all types of pork should be cooked to a temperature of 63 °C before consumption. Ground pork should even be cooked to a temperature of 71 °C. A meat thermometer is the best tool for measuring the temperature of a dish. However, if you don't have one, there are other ways to tell if the pork is cooked and safe to eat.
Step
Method 1 of 3: Continuous Use of a Thermometer
Step 1. Make sure the pork is at least 2.5 cm thick
The meat should be thick enough to be pricked with a thermometer during the cooking process. So, there are some types of pork that are not suitable for use in this method. Meat with a thickness of 2.5 cm and above can be used.
- Thin cuts of meat are not suitable for this method.
- Ribs and bacon were too thin to measure with a meat thermometer.
Step 2. Prepare the pork to be cooked
Using a thermometer on a continuous basis means that you have to attach it to the meat throughout the cooking process. In other words, you must have finished preparing, seasoning, and processing the meat before installing the item.
You can insert a thermometer from the start, but this has the potential to interfere with the pre-cooking process
Step 3. Insert the thermometer into the thickest part of the meat
You should stick a thermometer into the center of the meat because that is the last part to cook.
- Keep the thermometer away from the bones in the meat as this could interfere with the temperature reading.
- If the pork is less than 2.5 cm thick, you can insert the thermometer from the side. If the meat is thick enough, add it from above.
Step 4. Wait until the thermometer reaches 60 °C
According to the Ministry of Health, meat must be cooked to a temperature between 63-71 °C to be safe to eat. However, you can remove the pork from the oven before it reaches 63 °C to avoid overcooking the end result.
- The internal temperature of the meat will continue to rise after cooking, whether in the oven or slow cooker.
- Never eat pork where the internal temperature is less than 63 °C.
- For minced pork, 71 °C is the minimum temperature, not 60 °C.
Step 5. Remove the pork from the oven, then let it rest
Even if you can remove the meat before it reaches the recommended temperature, the heat stored on the outside of the meat will continue to spread to the center so that the temperature rises even if it is not cooked.
- Let the pork chop 2.5 cm thick for 15 minutes before eating. Thinner meat takes less time.
- Watch the thermometer to make sure it's past 63 °C before serving. If not, keep cooking it.
Method 2 of 3: Checking the Cooking Level of Meat with an Instant Thermometer
Step 1. Cook the pork without sticking the thermometer
Instant thermometers should not be attached to meat that is being cooked. However, you should poke the object every now and then to check the temperature inside the meat.
- Unlike the previous method, an instant thermometer must be inserted and removed each time it is used.
- Do not use a thermometer on the surface of the meat because it cannot be used to determine the internal temperature of the meat.
Step 2. Remove the pork from the oven every now and then to check the temperature
While some people prefer to check the temperature of the meat directly in the oven, the heat in there could injure you.
- Even if you're not using the oven, take the meat out of the cookware to check the temperature.
- Checking the temperature of the meat that is still on the stove or in the oven can also affect the thermometer reading.
Step 3. Insert the instant thermometer into the center of the meat
As with the previous method, you'll need to insert the thermometer into the thickest part of the meat. Stay away from the bone because it can affect the temperature readings.
- If the thickness of the meat is less than 2.5 cm, insert the thermometer horizontally, not from above.
- Be sure to unplug the thermometer before putting the meat back in the cookware.
Step 4. Put the pork back in the oven until it reaches 60 °C
The recipe you're using as a guide may include how long the meat should take to cook, but you shouldn't use that as a guideline. Check the cooked meat occasionally and continue to cook until the temperature is at least 60 °C, or 71 °C if you are using ground pork.
Remember, the temperature of the pork will continue to rise after removing it from the cookware
Step 5. Remove the pork from the oven, then let it rest
Once the meat is 15 °C lower than the recommended temperature, remove it from the cooker and let it rest for a few minutes before serving. Remember, the internal temperature must be at least 63 °C. So, make sure the temperature is not less than that number.
- The internal temperature of 63 °C is the minimum. You can cook it longer.
- An internal temperature of 71 °C indicates that the meat is completely cooked.
- You don't need to let the ground pork sit until it's cooked.
Method 3 of 3: Checking the Cooking Level of Meat without a Thermometer
Step 1. Check if the discharge is clear
While using a thermometer is the best way to check for doneness, you can also judge by the color of the liquid that comes out of the meat when pierced with a fork or knife.
- If the liquid appears clear or slightly pink, the meat is cooked.
- If the liquid is not clear, continue the cooking process and check again later.
Step 2. Use a long knife to check the texture of the meat
If you cook the pork on a slow cooker, the center of the meat will reach the desired temperature before it softens. Use a long knife or skewer to pierce the meat and check for texture on the inside.
- If a knife or skewer can be inserted and removed easily, the center of the meat is tender.
- If it's still firm, re-cook the meat and repeat the process after a few minutes.
Step 3. Cut the inside of the beef to see if the color is opaque
For some types of pork that are thin and cannot be measured with a thermometer, this is the only way to measure doneness. Cut the thickest part of the meat, then pull with a knife or fork to check for doneness.
- The pork should be opaque (solid color) and have a slight pink tint when it's cooked.
- Very thin cuts of pork such as bacon do not need to be cut when checking for doneness.
Step 4. Compare the texture of the meat with the palm of your hand
For larger cuts and steaks, you can check for doneness by pressing with your fingers or tongs. Fully cooked meat will feel solid and will not change shape after pressing. The meat should feel as firm as the bottom of your palm.
- The liquid that comes out of the meat will look clear when the meat is cooked.
- If the meat is very soft to the touch, you will need to cook it longer.
Tips
- Pork with the “rare” level of doneness has a temperature of 63 °C, while the “medium” level of doneness is at 66 °C, and “well-done” at 71 °C.
- Wash your hands after handling raw or undercooked pork.
- Digital thermometers are proven to be more accurate for measuring the internal temperature of meat.
