Pork Cooking Methods
There are two basic methods of cooking pork – dry and moist heat. The method you choose depends on the pork cut, personal preference, and time.
Dry Heat
Dry-heat methods are best for more naturally tender cuts. Smaller cuts (chops, medallions, patties, cutlets) can be grilled, broiled, sautéed or pan-fried. Larger cuts like roasts, tenderloin or ham should be roasted.
Moist Heat
Moist heat methods like stewing and braising are ideal for cooking less-tender cuts such as ribs and pork cubes.
* For best results when cooking ribs, cut meat into 2-3 rib portions, cover with water and simmer 15-30 minutes for back ribs and 30-45 minutes for side ribs. Continue to prepare as desired.