What to look for….
Pork IS the other white meat. I love pork and so should you. It’s sweet and delicious Depending on the cut pork can be roasted, broiled, grilled, poached or braised. Ham comes from the leg of a pig. The tenderest pieces of pork or any animal come from the area where the animal does the least amount of physical labor.
Fresh pork should be moist and firm to the touch. The loin should be pale with tinge of some pink. The loin is best cut really. Check out the below chart for your porking needs.
Cut of PORK Cooking Method
|Fresh ham||Roast, braise, simmer, broil, panfry|
|Fresh ham, skinned||Range from bland to salty to firm to tender|
|Fresh ham, boneless, tied||Roast, braised|
|Belly||Sauté, panfry, simmer|
|Shoulder||Roast, braise, simmer, broil, panfry|
|Loin||Roast, braise, panfry|
|Loin, center cut||Roast, braise, panfry, sauté, braise, grill|
|Tenderloin||Roast, braise, grill, panfry, sauté|
|Spareribs||Braise, smoke, broil, grill|
|Loin back ribs||Braise, smoke, broil, grill|
|Loin, country style ribs||Braise, broil, grill|
|Diced pork||Braise, simmer, sauté|
|Ground pork||Roast, sauté, panfry|
Cooking / Serving Temperatures
|Roasts, Steaks & Chops||140° to 145°FPale pink center|
|*||160°FNo longer pink|
|Ham Raw||*||160º F70º C|
|Ham Cooked||140º F 60º C|