Picking the perfect pork
It's time to get better pork on your plate with
these hot buying tips.
• Fat is your friend. Look for small flecks
or marbling in your pork as fat is flavour.
• The secret to the juiciest pork is the colour.
Keep an eye out for pork that is pinkish-red,
as the deeper-coloured cuts are better at
holding moisture when cooked.
• Steer clear of meat that has dark spots
on the fat.
Prepping pork
When life permits, taking the time to marinate
your pork is a great way to ensure tenderness
and flavour.
• As a rule of thumb, aim for 1/4 cup of marinade
per half kilogram of pork.
• Ziplock bags are a great mess-free way to
marinate. Plus, they make it easy to remove
as much air as possible, forcing the marinade
to mingle with the meat.
Ideally, marinate for 2-4 hours and avoid
leaving longer than overnight.
Plating up pork
Roasted
Pork Belly
with Charred
Nectarines
Finding the right cooking temperature is the final step to
plating perfectly succulent pork. And a meat thermometer
is a great way to do so.
For fresh pork, aim for anything over 63°C as this is the
safe internal cooking temperature for cuts like chops,
roasts, loins and tenderloins.
Once cooked, rest for three minutes and enjoy!
CON
Well Done
71°C
Medium-Well
68-71°C
Medium
66-68°C
Medium-Rare
63-66°C
Enjoy fresh Aussie pork in a summery salad, stir fry or as a succulent roast 9
