Pork
Buy, Store & Prepare
Buying & Storing
A nice pink color is the best to look for.
Pork labelled "seasoned" has been processed using a brine (salt, water, sodium phosphate) solution to create a product that retains moisture even when overcooked. Seasoned meats and poultry are not flavoured or spiced, so do not have a taste noticeably different than unseasoned products.
This is done because many pork cuts are very low in fat, and can become dry and perceived as tough after cooking. Seasoned pork allows for a more tender and juicy product even if overcooked or held warm for periods of time.
If the pork is frozen, it is best to ensure that the meat is sealed from the outside air. Even though the meat is frozen, moisture will still evaporate from the product if it is exposed. Vacuum packed bags are still the best form of packaging.
For fresh meats, always check the "best before", or "packaged on" date.
If you are not cooking it within two days of purchase, wrap it in an air tight seal and freeze it right away.
Preparing
- Estimate 4 oz (120g) raw pork for a 3 1/2 oz (100g) cooked serving. Water evaporates during cooking resulting in weight loss.
- Don't overcook pork - cook to 160°F (71.1°C).
- Use a meat thermometer when roasting to avoid guessing when pork is done.
- When cooking stuffed pork roasts, ensure the tip of the meat thermometer is in the meat, not the stuffing.
- Trim visible fat before cooking.
- After removing a roast from oven cover with foil and let stand for 10-15 minutes before carving.
- Slice pork across the grain.
- Stir-fry pork strips quickly over medium-high heat. Do not overcook since the meat will toughen and dry out.
- Barbecue or grill over low to medium-high heat. Use tongs for turning the meat.
- Use a nonstick skillet for pan frying and stir-frying. This way you need little or no oil, which reduces the fat added to the meal.
Find out more about Pork:
Visit http://www.putporkonyourfork.com/ to find out more about Ontario Pork
Information Source: Pork Marketing Canada
