Pork is best when cooked to medium doneness - 150 degrees F. internal temperature on a meat thermometer. Correctly cooked pork is juicy and tender, with a slight blush of pink in the center.
A digital, instant-read thermometer is a low cost, must-have
for every kitchen.
When inserted into the thickest part
of the meat (without touching any bone), the temperature
should register within a few seconds.
Instant-read thermometers
are not meant to be left in the meat during cooking. If
you wish to invest a bit more, continuous-read digital thermometers
are another option. Designed to be left in the meat during
the entire duration of cooking, they often include a probe
that is placed in the meat. The probe is connected via cord
to the thermometer unit, which can be placed on a countertop
near the stove.
Wet and Dry Cooking Methods
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry-heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts.
Dry-Heat Methods
Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat
Broiling for small cuts such as chops, tenderloin, kabobs and pork patties
Sautéing for small pork cuts such as medallions, ground patties, chops, cutlets and strips
Panbroiling for chops, tenderloin medallions, ham slices, bacon and ground pork patties
Roasting for large pork cuts - loin roasts, tenderloin, shoulder roasts, ham, leg roasts
Moist-Heat Methods
Stewing for smaller pieces of less-tender cuts, such as ribs and pork cubes
Braising for large or small cuts, but traditionally less-tender cuts
