Difference between revisions of "Cook Pork"
(importing article from wikihow) |
m (Text replacement - "== Video ==" to "") |
||
| (5 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
Pork is the culinary name for meat from the pig. Although the word pork can also refer to cured, smoked, or processed meat, this article will focus on fresh meat. Pork can be eaten and prepared in various forms: cured, smoked, roasted, broiled, grilled, steamed, sauteed, [[Stir Fry|stir fried]], braised, [[Fry Pork Chops|fried]], and stewed. In this guide you'll find different methods on how to handle, cook, and store "the other white meat." | Pork is the culinary name for meat from the pig. Although the word pork can also refer to cured, smoked, or processed meat, this article will focus on fresh meat. Pork can be eaten and prepared in various forms: cured, smoked, roasted, broiled, grilled, steamed, sauteed, [[Stir Fry|stir fried]], braised, [[Fry Pork Chops|fried]], and stewed. In this guide you'll find different methods on how to handle, cook, and store "the other white meat." | ||
| − | [[Category:Pork]] | + | [[Category: Pork]] |
== Steps == | == Steps == | ||
=== Preparing and Storing Pork === | === Preparing and Storing Pork === | ||
| − | #'''Know your cuts.''' Generally, there are four basic parts of the pig that the most common cuts of meat come from (though many countries cut the meat differently and/or have their own names for particular cuts): the shoulder/hand, the loin, the belly/side and the leg/ham. The muscles surrounding the backbone are tender and lean (and usually more expensive!) because they aren't used as much by the pig as the muscles closer to the ground, which are tougher but more flavorful.<ref>http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/12/15/FDGB3AASVB1.DTL</ref> | + | #'''Know your cuts.''' Generally, there are four basic parts of the pig that the most common cuts of meat come from (though many countries cut the meat differently and/or have their own names for particular cuts): the shoulder/hand, the loin, the belly/side and the leg/ham. The muscles surrounding the backbone are tender and lean (and usually more expensive!) because they aren't used as much by the pig as the muscles closer to the ground, which are tougher but more flavorful.<ref name="rf1">http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/12/15/FDGB3AASVB1.DTL</ref> |
#*Shoulder - Usually divided into the lower picnic shoulder and the upper Boston shoulder (also known as the Boston butt). These cuts need to be cooked with low heat and in gently simmering liquid (e.g. a [[Make Crockpot Chicken Tacos|slow cooker]]) in order to melt away the fat and connective tissue, but the result is tender and moist. Available as: boneless Boston shoulder roast, Boston shoulder roast, cubed pork for kebabs and stews, ground pork (the picnic). | #*Shoulder - Usually divided into the lower picnic shoulder and the upper Boston shoulder (also known as the Boston butt). These cuts need to be cooked with low heat and in gently simmering liquid (e.g. a [[Make Crockpot Chicken Tacos|slow cooker]]) in order to melt away the fat and connective tissue, but the result is tender and moist. Available as: boneless Boston shoulder roast, Boston shoulder roast, cubed pork for kebabs and stews, ground pork (the picnic). | ||
#*Loin - This is where rib roasts, [[Make Grilled Chilli Baby Spare Ribs|baby back ribs]], tenderloin and the chops come from. Since these cuts are naturally tender, dry heat cooking methods (roasting, grilling, broiling, pan-frying and stir-frying) are best. Available as: blade roast, rib chop, loin chop, sirloin chop, sirloin roast, tenderloin. | #*Loin - This is where rib roasts, [[Make Grilled Chilli Baby Spare Ribs|baby back ribs]], tenderloin and the chops come from. Since these cuts are naturally tender, dry heat cooking methods (roasting, grilling, broiling, pan-frying and stir-frying) are best. Available as: blade roast, rib chop, loin chop, sirloin chop, sirloin roast, tenderloin. | ||
| Line 9: | Line 9: | ||
#*Leg/ham - This cut is usually sold cured, cooked or smoked, but if you buy it fresh, you can glaze and score the rind and roast it (a popular option for holidays and special occasions). Available as: leg cutlet, smoked ham, top leg roast. | #*Leg/ham - This cut is usually sold cured, cooked or smoked, but if you buy it fresh, you can glaze and score the rind and roast it (a popular option for holidays and special occasions). Available as: leg cutlet, smoked ham, top leg roast. | ||
#*Other - If you're adventurous, there's a use for almost every part of the pig's body. You can boil the head for brawn (head cheese), stocks and soups, and fry or bake the ears for crunchy munching. Throw the hocks/trotters into long-cooked soups, stews and sauces to add body. The tail can also be eaten, as can the organs: pâté, small intestine sausages ([[Enjoy Offal|chitterlings]]) and black pudding (blood filled digestive tract). | #*Other - If you're adventurous, there's a use for almost every part of the pig's body. You can boil the head for brawn (head cheese), stocks and soups, and fry or bake the ears for crunchy munching. Throw the hocks/trotters into long-cooked soups, stews and sauces to add body. The tail can also be eaten, as can the organs: pâté, small intestine sausages ([[Enjoy Offal|chitterlings]]) and black pudding (blood filled digestive tract). | ||
| − | #Make time to brine or [[Marinate Pork|marinate.]] Since modern pigs are bred to be lean, the meat has less fat to keep it moist during cooking. <ref | + | #Make time to brine or [[Marinate Pork|marinate.]] Since modern pigs are bred to be lean, the meat has less fat to keep it moist during cooking. <ref name="rf1" />Brining is a good solution for this, but it requires planning ahead. The meat sits in a mixture of salt and water and absorbs the water slowly through osmosis. You can also make a mouth-watering marinade for your pork by combining your favorite flavors and spices in an oil base, then letting the pork sit submerged in this mixture for several hours or overnight. |
#* A general rule for marinades is to use about 1/4 cup of marinade per pound of pork or enough to cover the entire outside surface of the meat in a plastic refrigerator bag. | #* A general rule for marinades is to use about 1/4 cup of marinade per pound of pork or enough to cover the entire outside surface of the meat in a plastic refrigerator bag. | ||
#* The bigger the cut, the more time it'll need to brine or marinate. ''' Generally, ''' cuts from the loin or belly region will need to marinate for several hours (up to 6 for large cuts). Shoulder roasts can take up to 24 hours or longer to fully marinate. Feel free to marinate your pork as long as want, however, make sure that you don't allow the pork to go bad by marinating for more than a day or two. | #* The bigger the cut, the more time it'll need to brine or marinate. ''' Generally, ''' cuts from the loin or belly region will need to marinate for several hours (up to 6 for large cuts). Shoulder roasts can take up to 24 hours or longer to fully marinate. Feel free to marinate your pork as long as want, however, make sure that you don't allow the pork to go bad by marinating for more than a day or two. | ||
| Line 15: | Line 15: | ||
#* Common ingredients in dry rubs include salt, pepper (both red and black), powdered garlic and onion, ginger, rosemary, and, for a sweet, caramelized crust, white and/or brown sugar. Experiment with your favorite ingredients. | #* Common ingredients in dry rubs include salt, pepper (both red and black), powdered garlic and onion, ginger, rosemary, and, for a sweet, caramelized crust, white and/or brown sugar. Experiment with your favorite ingredients. | ||
#* Generally, about 1/4 cup of dry rub is needed for each standard-sized cut of pork. If you're unsure, just make enough dry rub to completely cover the surface of each piece of meat. | #* Generally, about 1/4 cup of dry rub is needed for each standard-sized cut of pork. If you're unsure, just make enough dry rub to completely cover the surface of each piece of meat. | ||
| − | #Know beforehand when to stop cooking. As with any meat, you want to cook long enough to kill any [[Avoid Food Poisoning|harmful micro-organisms]], but not so long that you dry the meat out. The USDA recommends cooking pork to an internal temperature of 160 F (70 C) (use an instant-read meat thermometer in the center of the thickest part of the meat) but some cooks prefer to stop between 140 and 150 F to preserve juiciness, since the trichinosis parasite dies at 137 F.<ref | + | #Know beforehand when to stop cooking. As with any meat, you want to cook long enough to kill any [[Avoid Food Poisoning|harmful micro-organisms]], but not so long that you dry the meat out. The USDA recommends cooking pork to an internal temperature of 160 F (70 C) (use an instant-read meat thermometer in the center of the thickest part of the meat) but some cooks prefer to stop between 140 and 150 F to preserve juiciness, since the trichinosis parasite dies at 137 F.<ref name="rf1" /> |
#* Remember to account for the fact that the internal temperature of bigger pieces keeps rising even after you take the meat off the heat. Don't let a good piece of meat "overcook" after you've finished cooking. | #* Remember to account for the fact that the internal temperature of bigger pieces keeps rising even after you take the meat off the heat. Don't let a good piece of meat "overcook" after you've finished cooking. | ||
#*Pork cooked to 160 F (70 C) can sometimes remain pink in the center, depending on the cooking method or added ingredients. So don't assume that because it's pink, it's not safe to eat! | #*Pork cooked to 160 F (70 C) can sometimes remain pink in the center, depending on the cooking method or added ingredients. So don't assume that because it's pink, it's not safe to eat! | ||
| Line 22: | Line 22: | ||
#Heat your grill. Grilling is a cooking method that uses direct, dry heat to heat meat on an array of closely-spaced metal bars called a grill. Grilling is a great choice for giving a mouthwatering crisp, seared crust to naturally-moist cuts of pork like chops or tenderloin. The most common types of grill are charcoal and gas grills. If you're using a charcoal grill (which takes time to reach cooking temperature), ignite your charcoal, then, as you're waiting for the charcoal to get an ash-covered, glowing appearance, portion out your pork cuts on a tray or platter so you'll be ready to immediately add them to the grill. | #Heat your grill. Grilling is a cooking method that uses direct, dry heat to heat meat on an array of closely-spaced metal bars called a grill. Grilling is a great choice for giving a mouthwatering crisp, seared crust to naturally-moist cuts of pork like chops or tenderloin. The most common types of grill are charcoal and gas grills. If you're using a charcoal grill (which takes time to reach cooking temperature), ignite your charcoal, then, as you're waiting for the charcoal to get an ash-covered, glowing appearance, portion out your pork cuts on a tray or platter so you'll be ready to immediately add them to the grill. | ||
#* Gas grills reach "ready" temperature much more quickly than charcoal grills. However, they can give a slightly different flavor to the meat. Some people prefer the taste of charcoal grills, while others prefer the ease of gas grills. | #* Gas grills reach "ready" temperature much more quickly than charcoal grills. However, they can give a slightly different flavor to the meat. Some people prefer the taste of charcoal grills, while others prefer the ease of gas grills. | ||
| − | #* Consider using natural hardwood or mesquite charcoal as opposed to the more-commonly used briquette form. Hardwood charcoal generally burns hotter and faster,<ref>http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps</ref> which is handy for searing meat. Natural charcoal can also transfer some of its smoky, aromatic flavor to your meat as it cooks. | + | #* Consider using natural hardwood or mesquite charcoal as opposed to the more-commonly used briquette form. Hardwood charcoal generally burns hotter and faster,<ref name="rf2">http://www.npr.org/blogs/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps</ref> which is handy for searing meat. Natural charcoal can also transfer some of its smoky, aromatic flavor to your meat as it cooks. |
#* Particularly thick cuts of pork requires a longer, lower-temperature grilling process. In this case, conventional briquettes can be a better choice than hotter, quicker-burning hardwood charcoal. | #* Particularly thick cuts of pork requires a longer, lower-temperature grilling process. In this case, conventional briquettes can be a better choice than hotter, quicker-burning hardwood charcoal. | ||
#Add your pork cuts to the grill when ready. To prevent your meat from sticking to the grill, coat the bars of the grill with an oil that has a high smoke point (olive or grapeseed oil works well.) Do this by using a grill brush dipped in oil or by soaking a paper towel in oil, then pushing it across the grill with a pair of tongs or another long-handled tool. Then, place your pork cuts on the grill with tongs, arranging them so that they don't touch. | #Add your pork cuts to the grill when ready. To prevent your meat from sticking to the grill, coat the bars of the grill with an oil that has a high smoke point (olive or grapeseed oil works well.) Do this by using a grill brush dipped in oil or by soaking a paper towel in oil, then pushing it across the grill with a pair of tongs or another long-handled tool. Then, place your pork cuts on the grill with tongs, arranging them so that they don't touch. | ||
#* Avoid cross-contamination. Don't use any of the tools you use to place your pork on the grill to handle any other foods without washing them. Clean the container that held your uncooked pork cuts before using it for any other food. Don't allow uncooked pork to touch cooked pork. | #* Avoid cross-contamination. Don't use any of the tools you use to place your pork on the grill to handle any other foods without washing them. Clean the container that held your uncooked pork cuts before using it for any other food. Don't allow uncooked pork to touch cooked pork. | ||
| − | #Cook your pork on a colder region of the grill. Contrary to popular belief, immediately searing a piece of meat does not "seal in the moisture (or flavor.)" In fact, rapidly seared pieces of meat are now believed to retain '' less '' moisture than pieces of meat that have been cooked more gradually.<ref>http://www.thekitchn.com/is-searing-meat-before-cooking-worth-the-extra-effort-47332</ref> For charcoal grills, begin by arranging your pork around the edge of the grill, which is usually cooler than in the center. Gas grills should use a medium level of heat. | + | #Cook your pork on a colder region of the grill. Contrary to popular belief, immediately searing a piece of meat does not "seal in the moisture (or flavor.)" In fact, rapidly seared pieces of meat are now believed to retain '' less '' moisture than pieces of meat that have been cooked more gradually.<ref name="rf3">http://www.thekitchn.com/is-searing-meat-before-cooking-worth-the-extra-effort-47332</ref> For charcoal grills, begin by arranging your pork around the edge of the grill, which is usually cooler than in the center. Gas grills should use a medium level of heat. |
#* We ''' will ''' eventually sear the pork at the end of the grilling process. By waiting until the meat is already cooked to sear, we retain much of the meat's moisture. | #* We ''' will ''' eventually sear the pork at the end of the grilling process. By waiting until the meat is already cooked to sear, we retain much of the meat's moisture. | ||
#* Flip your pork cuts about once every minute or so. This ensures the meat is evenly-cooked. It will also help the meat to begin to develop an even crust. | #* Flip your pork cuts about once every minute or so. This ensures the meat is evenly-cooked. It will also help the meat to begin to develop an even crust. | ||
| Line 34: | Line 34: | ||
#* The chemical process that creates the flavorful seared crust is called the Maillard Reaction. Partially burning the outside of a piece of meat causes the meat's amino acids to react with sugars to form flavor compounds. In practice, this process simply means that a meat's seared crust tastes great! | #* The chemical process that creates the flavorful seared crust is called the Maillard Reaction. Partially burning the outside of a piece of meat causes the meat's amino acids to react with sugars to form flavor compounds. In practice, this process simply means that a meat's seared crust tastes great! | ||
#Allow the meat to rest. Remove done pieces of pork from the grill, placing them on a clean platter. Cover the meat with aluminum foil to keep it from cooling, then allow the meat to sit for about five to ten minutes. Use this rest time to put the finishing touches on any companion dishes (or to set your table.) | #Allow the meat to rest. Remove done pieces of pork from the grill, placing them on a clean platter. Cover the meat with aluminum foil to keep it from cooling, then allow the meat to sit for about five to ten minutes. Use this rest time to put the finishing touches on any companion dishes (or to set your table.) | ||
| − | #* Allowing the meat to rest serves two purposes. First, most cuts of meat continue to cook even after they've been removed from the grill - your pork is no exception. If you're on the fence about whether your pork is done or not, giving it time to sit can often provide the extra "push" it needs to be definitively done. Second, it allows the pork to re-absorb some of the moisture lost during the cooking process. As a piece of meat cooks, it shrinks and "tightens" on a molecular level, squeezing moisture out of the meat.<ref>http://www.virtualweberbullet.com/meatrest.html</ref> A few minutes of rest allows the meat to partially "relax" and retain more moisture. | + | #* Allowing the meat to rest serves two purposes. First, most cuts of meat continue to cook even after they've been removed from the grill - your pork is no exception. If you're on the fence about whether your pork is done or not, giving it time to sit can often provide the extra "push" it needs to be definitively done. Second, it allows the pork to re-absorb some of the moisture lost during the cooking process. As a piece of meat cooks, it shrinks and "tightens" on a molecular level, squeezing moisture out of the meat.<ref name="rf4">http://www.virtualweberbullet.com/meatrest.html</ref> A few minutes of rest allows the meat to partially "relax" and retain more moisture. |
#Season and serve. After the meat has rested and re-absorbed some of its moisture, it's ready to eat! Season gently with salt, pepper, or any other of your favorite spices. Serve with the bone in or with it removed. | #Season and serve. After the meat has rested and re-absorbed some of its moisture, it's ready to eat! Season gently with salt, pepper, or any other of your favorite spices. Serve with the bone in or with it removed. | ||
#* Grilled pork goes great with starches like [[Bake Sweet Potatoes|sweet potatoes]] or typical barbecue sides like [[Make Coleslaw|coleslaw.]] | #* Grilled pork goes great with starches like [[Bake Sweet Potatoes|sweet potatoes]] or typical barbecue sides like [[Make Coleslaw|coleslaw.]] | ||
| Line 63: | Line 63: | ||
#* This dish is a fantastic compliment to fluffy mashed potatoes, as the potatoes will absorb the liquid (and thus the flavor) that leaks from the spareribs. | #* This dish is a fantastic compliment to fluffy mashed potatoes, as the potatoes will absorb the liquid (and thus the flavor) that leaks from the spareribs. | ||
| − | + | ||
| − | + | ||
== Tips == | == Tips == | ||
*Cook to the proper temperature but do not overcook or the meat will become dry and tough. | *Cook to the proper temperature but do not overcook or the meat will become dry and tough. | ||
*To avoid dried out pork, wrap the pork tightly. If the meat dries out it will become too tough to handle and prepare properly. | *To avoid dried out pork, wrap the pork tightly. If the meat dries out it will become too tough to handle and prepare properly. | ||
| − | *Let meat rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the flesh.<ref>http://www.recipetips.com/kitchen-tips/t--463/pork-cooking-tips.asp</ref> | + | *Let meat rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the flesh.<ref name="rf5">http://www.recipetips.com/kitchen-tips/t--463/pork-cooking-tips.asp</ref> |
*When shopping, fresh pork should be grayish to pinkish in color and should have just a bit of marbling. Avoid cuts of pork that have an abundance of fat around their outside. | *When shopping, fresh pork should be grayish to pinkish in color and should have just a bit of marbling. Avoid cuts of pork that have an abundance of fat around their outside. | ||
