The first-timer's guide to cooking pork

Pork is tender meat and most cuts can be roasted or baked, or cooked using other dry cooking methods.

Pan-frying

Pork is tender meat and most cuts can be roasted or baked, or cooked using other dry cooking methods. Unlike beef, pork has no areas of tough muscle that need long, slow cooking before they turn tender.
Pan-frying is a traditional method used. Use a heavy bottom pan, preferably non-stock. Dab a little sunflower oil to grease it. Heat pan until it almost starts to smoke. Add the meat and cook for about 3 minutes on each side.



Stir-frying

This is a quick method if you are cooking thin, even slices. This will work only if the fat and membranes have been trimmed.

Use a large wok. Heat oil in it until it is smoking hot. Add the pork in batches and stir-fry over high heat.
Remove cooked meat before adding a fresh batch. If you add too many pieces at once, the temperature will drop and the meat will take longer to cook.

Grilling

Cooking pork chops on a grill is quick and healthy since it allows the fat to drip away into the grill while cooking. The intense heat of the grill seals the meat quickly, helping trap the juices, leaving the meat succulent.

Pre-heat the grill until very hot. Trim off any fat excess using a sharp knife.

Brush the chops with sunflower oil and a brush, then place on an oiled rack under the grill.

Cook the chops for 3 minutes, then turn the meat using a pair of tongs and cook again. Wait till they are well browned and cooked right through.

Roasting

Use a meat thermometer to check the internal temperature of the meat. Insert into the thickest part without touching a bone. Pork is usually done when the temperature reaches 80 degrees Celsius. Cover the roast with foil and set aside for 10 minutes to rest before carving out portions to serve.

Roasting time

Weight the roast and calculate cooking time accordingly. For well cooked pork, allow 10 minutes at 230 degrees celsius, then 30 minutes per 450g, plus extra half hour at 180 degrees celsius for roasts on the bone.

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