If you like pork then you are not alone; this is probably the most popular meat in the UK. When it comes to pork, most people think they know all there is to know about it but the truth is that there really is so much more you can probably do with this meat. If you want to make sure that you are getting the most from pork then the following tips should be of some help.
– If you are looking for the cheapest cuts of pork then you want to go for the shoulder; however, you should be aware that there is more fat in this type of pork. A more expensive option is cuts from the loin; these are easier to cook and have less fat than the shoulder.
– If you are looking for a piece of pork for your dinner and you want it quickly then pork steaks or pork chops are probably the best options but you do need to keep an eye on these while you cook them.
– Pork should not be left lying in temperatures above 40 degrees for any period of time or you could risk getting food poisoning. Make sure that you never refreeze a piece of pork.
– You can reduce the length of time it takes to cook your pork by marinating it and this will also make it really tasty.
– It would be a good idea to buy a meat thermometer for yourself if you want to be completely sure that the pork is cooked fully. Your health can be affected by both undercooked or overcooked meat and this is what you could end up with if you don’t have a meat thermometer.
– If you are frying pork it is best to use meat cuts that are free of bones. The reason for this is because bones will hamper your ability to lie the meat flat in the pan and this could mean it does not cook evenly.
If you want to make sure that you get more from pork then the tips above should help.
Everybody has a favourite type of food, and one type that is always popular in this country is pork. The popularity of this meat amongst people has meant that demand is always high for things such as pork recipes. Irrespective of the pork meals you deem as your favourite, it is always good to know how to cook pork chop recipes.
