Pork
Pork Characteristics
The term pork customarily refers to the butchered meat of a pig under one year old. Most pork sold in Canada comes from pigs between six and nine months old. This results in a delicately flavoured product that is tender and 35-50% leaner that pork products of the past.
What does the term cured mean? Curing is a method of preserving meat by various methods such as smoking, salting or drying. More than two thirds of the pork marketed in North America is cured to produce products such as smoked hams and smoked bacon
The leanest cuts of pork are
1. Pork Tenderloin
2. Pork Chops and Pork Steaks
3. Pork Roasts
4. Pork Leg or Ham
5. Pork Cutlets/Pork Scaloppini
In order to control the amount of fat on pork products you can
1. Trim all visible fat from the meat before cooking.
2. Bake, broil, barbecue more often than other cooking methods using fat.
3. Use less added fats such as butter, oil, salad dressings or sauce
4. Eat less fried or deep fried foods
5. When choosing luncheon meats, sausages or prepackaged meats, choose those lower in salt
PORK TERMS
Primal Cut- Pork is split into five primary sections that are divided into several market-ready cuts such as roasts, chops and ham.
Sub Primal Cut-Cuts of meat that are produced from each of the primal cuts. These are generally more familiar to the consumer than are the primal cuts.
Parts of a Pig
The diagram below refers to the various primal and sub primal cuts of pork available in the marketplace.
(Picnic) Shoulder
- produces flavourful inexpensive cuts -includes the shank (front leg) and the hock (lower meaty portion of the leg) -cuts are available fresh or smoked/cured -Shoulder cuts are best prepared using long slow cooking methods -ideal cut to use for soups and stews (Boston Butt) Shoulder -the top portion of the pork shoulder is called the blade steak -the blade steak is tender, and well marbled and can be pot roasted, braised, barbecued or smoked for pulled pork. - pork shoulder is used to make sausage or ground pork. Fun Fact: Why is it called Boston Butt? In pre-revolutionary New England, shoulder roasts were packed and shipped, often from Boston, in a barrel that was called a butt. Why is a barrel called a butt, you ask? In England brewers once used a large barrel called a “butt” to store beer or wine. Belly/Side -located below the loin -the belly is very fatty with only streaks of lean meat -produces spareribs, which are always separated from the belly before cooking (can be purchased fresh or smoked) that are simmered and then grilled or baked -the remainder of the pork belly is either cured or smoked to produce bacon and pancetta Loin -the loin is cut directly behind the boston butt and includes the entire rib section as well as the loin and a portion of the sirloin area. -The primal pork loin is the only primal cut of pork not typically smoked or cured -the loin is a single, very tender muscle -it is lean, but contains just enough fat to make it an excellent choice for moist heat methods of cooking such as braising. It can be prepared using dry heat methods such as roasting or sautéing -the loin contains the most tender pork cut, the tenderloin. It can be trimmed to produce medallions for sautéing or can be braised or roasted whole. -the most popular loin cut is the pork chop. Chops can be cut from the entire loin, the choicest being the centre cut chops from the primal loin after the blade bone and sirloin portions at the front and rear of the loin are removed. -the loin can be purchased bone-in or boneless and tied as a roast. -boneless pork loin is smoked to produce Canadian Bacon. Trimmed rib bones can be served as back ribs. -Fat back, though not an actual part of the loin, is a one inch thick layer of fat taken from between the skin and the loin muscle and can be used in a variety of ways in the kitchen. Leg/Fresh Ham -the primal fresh ham comes from the hog’s hind leg -the shank portion of the ham is called the ham hock and can be used the same way as the shoulder hock. -it is a large cut containing the aicht, leg and hind shank bones -Fresh ham is produced from large muscles with very little connective tissue. -Fresh ham is often cured or smoked. They are available in a variety of styles: bone-in, boneless or shankless. They can be purchased partially or fully cooked. Fully cooked hams are also available canned. -Fresh hams produce excellent roasts and can be prepared using any cooking method. |
Checking Doneness in Pork Three ways to check for doneness in pork products include
1. using a meat thermometer to check the internal temperature
2. using the fork test
3. utilizing an approximate guide to cooking different cuts of pork can also be a way to ensure doneness.
1. A meat thermometer is an essential kitchen tool and the best way to check meat for doneness. Avoid guessing when pork is done by always using a meat thermometer.
• Insert the thermometer into the centre of the thickest part of the meat, away from bone or fat for the most accurate reading.
• Make sure the thermometer does not pierce all the way through to touch the bottom of the baking pan.
• When cooking stuffed pork roasts, ensure the tip of the meat thermometer is in the meat, not the stuffing.
• Check to make sure that your thermometer is oven-safe: oven-safe thermometers can stay in the meat and allow you to check the temperature without opening the oven door. Other thermometers cannot stay in the oven, and are only used to check temperatures towards the end of cooking.
2. Fork Test
If the cut of meat is too thin to check with a thermometer, you can pierce cooked meat with a fork or knife and look to see if the juices are clear.
This is only recommended for this type of cut as piercing the meat can result in loss of juices in cooking and a drier product.
3. Pork Roasting Guide
The best way to know if meat is cooked properly is to use a meat thermometer, inserted into the thickest part of the meat, to check the internal temperature (160°F/71°C). For roasts, including tenderloin, you can remove the pork from the oven when the internal temperature reaches 155°F/68°C, then cover loosely with aluminum foil - the temperature will rise to the recommended 160°F/71°C after 10-15 minutes as the roast sits.
An approximate guide to cooking different cuts of pork can also be gauged using "minutes per pound/kg".
Pork-Purchasing and Storage Tips Pork Buying Tips Choose meat that's pale pink with a small amount of marbling and white (not yellow) fat. When buying chops, look for a 1-inch thickness that won't dry out as quickly when cooked.
Guide to Freezing Pork-Follow these instructions when freezing pork -When freezing pork, use sealable freezer bags, and remove as much air as possible from freezer bags before sealing to prevent "freezer burn".
- When freezing pork steaks, chops and patties, place a layer of waxed paper in-between each one to make it easy to separate them when defrosting.
-If freezing leftover cooked pork or dishes made with pork, cool the dish (uncovered) at room temperature, then cover tightly and place in freezer within an hour after cooking.
Freezer Burn on pork products is the result of loss of moisture on the surface of food.
Signs of Freezer Burn:
-dry, discoloured surface and when cooked, will be tough and taste bland.
Pork Storage Guide - Use frozen pork within the recommended time for best flavour and texture:
Pork Defrosting Guide
There are two ways to correctly defrost meat in a commercial kitchen. They are:
1. Thawed in the refrigerator
2. Thawed under running cold water
Meat takes time to fully defrost. The defrosting time will depend on
1. Whether or not the cut is boneless or bone-in
2. The size of the cut of meat.
Use the following recommendations to safely defrost pork.
There are two ways to correctly defrost meat in a commercial kitchen. They are:
1. Thawed in the refrigerator
2. Thawed under running cold water
Meat takes time to fully defrost. The defrosting time will depend on
1. Whether or not the cut is boneless or bone-in
2. The size of the cut of meat.
Use the following recommendations to safely defrost pork.
Pork Cooking Guide
Pork should be cooked to an internal temperature of 160F/71C.
What disease is commonly associated with undercooked pork? Trichinosis, a parasite found in many mammals, including pigs.
What are two characteristics of pork that is cooked at a high temperature? dry and tough
What two pork products must be cooked thoroughly to ensure food safety? ground pork and sausage
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 Cooking Methods with Pork
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.
Pork should be cooked to an internal temperature of 160F/71C.
What disease is commonly associated with undercooked pork? Trichinosis, a parasite found in many mammals, including pigs.
What are two characteristics of pork that is cooked at a high temperature? dry and tough
What two pork products must be cooked thoroughly to ensure food safety? ground pork and sausage
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 Cooking Methods with Pork
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 methods like stewing or braising are ideal for cooking less-tender cuts such as ribs and pork cubes.
Moist Heat Cooking Methods with Pork
Pork Products- Tips and Tricks
1. Wash hands, knives, cutting boards and anything that comes in contact with raw pork.
2. Estimate 4 oz (120g) raw pork for a 3 1/2 oz (100g) cooked serving. Water evaporates during cooking resulting in weight loss.
3. Don't overcook pork-cook to 160°F (70°C)
4. Use a meat thermometer when roasting to avoid guessing when pork is done
5. When cooking stuffed pork roasts ensure the tip of the meat thermometer is in the meat, not the stuffing.
6. Trim visible fat before cooking.
7. After removing a roast from oven cover with foil and let stand for 10-15 minutes before carving.
8. Slice pork across the grain.
9. Stir-fry pork strips quickly over medium-high heat. Do not overcook since the meat will toughen and dry out.
10.Barbecue or grill over low to medium-high heat. Use tongs for turning the meat and use separate utensils and dishes to hold raw and cooked foods.
11.Use a nonstick skillet for pan frying and stir-frying. This way you need little or no oil, reducing the amount of fat added to the recipe.
Info sourced from www.saskpork.com, www.putporkonyourfork.com, www.bigoven.com/glossary/Pork
1. Wash hands, knives, cutting boards and anything that comes in contact with raw pork.
2. Estimate 4 oz (120g) raw pork for a 3 1/2 oz (100g) cooked serving. Water evaporates during cooking resulting in weight loss.
3. Don't overcook pork-cook to 160°F (70°C)
4. Use a meat thermometer when roasting to avoid guessing when pork is done
5. When cooking stuffed pork roasts ensure the tip of the meat thermometer is in the meat, not the stuffing.
6. Trim visible fat before cooking.
7. After removing a roast from oven cover with foil and let stand for 10-15 minutes before carving.
8. Slice pork across the grain.
9. Stir-fry pork strips quickly over medium-high heat. Do not overcook since the meat will toughen and dry out.
10.Barbecue or grill over low to medium-high heat. Use tongs for turning the meat and use separate utensils and dishes to hold raw and cooked foods.
11.Use a nonstick skillet for pan frying and stir-frying. This way you need little or no oil, reducing the amount of fat added to the recipe.
Info sourced from www.saskpork.com, www.putporkonyourfork.com, www.bigoven.com/glossary/Pork