Pork, often called the other white meat, is considered a red meat by the USDA. Like other livestock, hogs are raised according to guidelines issued by the USDA and are subject to inspection at butcher time prior to being sold to the public. Pork should be fully cooked before being eaten and using a meat thermometer is the best way to ensure that the meat has reached the 160 degree F mark.
Roasting Pork
Pork roasts and hams are two popular cuts to roast in an oven. To do this, preheat your oven to 350 degrees F. Place the roast or ham in the roasting pan, fat side up, and add 1/2 cup water. Cook, uncovered, for 20 to 30 minutes per pound and test with a meat thermometer for doneness. Ribs, on the other hand will take at least 30 minutes per pound and are done when the rib meat is fork tender.
Grilling or Broiling
Any pork cut that can be grilled can also be cooked beneath the broiler in your oven. Set the broiler rack approximately 4 inches from the heat source if you are oven broiling. Ribs will take approximately 2 hours over indirect heat, while a tenderloin roast will take 15 to 25 minutes per pound. Pork patties, steaks and cutlets will take 6 to 16 minutes depending on the thickness. Always check the temperature before removing from the heat.
Pan Frying and Stewing
Pork that is to be fried in a skillet should be cut to a thickness of less than an inch. For 1/2-inch cutlets or loin medallions cook for 4 to 5 minutes on each side. For thicker cuts, add 2 minutes per side for every 1/4 inch.
Braising
Cooking pork steaks, medallions and chops up to an inch thick in simmering water will take 10 to 25 minutes depending on the thickness. Figure approximately 8 to 10 minutes for every quarter inch thick. Braised roasts and ribs will take between 2 and 2 1/2 hours and are ready when they are fork tender.
Pork Safety
Defrost pork in the refrigerator overnight, in the microwave or in a cold water bath. Always cook pork thawed in the microwave or by a cold bath immediately. Pork should never be thawed at room temperature on the counter as bacteria could grow in the meat. If you plan to marinade the pork before cooking, do so in a closed container in the refrigerator.
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