Grilled pork steak with courgette salad on a white plate with cutlery

How can you tell if pork is cooked?

To determine if pork is fully cooked, the most reliable method is to use a meat thermometer. It is recommended by the Food Standards Agency that pork must be cooked to an internal temperature of 70°C for 2 minutes. 

Aside from using a thermometer, you can also look for some visual cues too: 

Colour: When pork is fully cooked, it should no longer be pink in the centre. For lean cuts like pork chops or loin steaks, the meat will be white or light pink when cooked through.  

Juices: The meat juices run clear when pork is cooked. If the juices appear pink or red, it typically indicates that the pork requires a little more cooking time. 

Texture: Cooked pork will feel firm but not dry. If you gently press the meat, it should spring back gently. Pork that is still slightly undercooked may feel softer, indicating a little more cooking time is required. 

Air Fryer Gammon_16x9

Is it safe to eat/cook slightly pink pork?

Yes, it is safe to eat pork that is slightly pink, as long as it has reached the internal temperature of 70°C for 2 minutes (based on the Food Standard Agency guidelines). This ensures that the pork is safe to eat while retaining its flavour and tenderness. 

Part shredded pulled pork on a wooden board, with slow cooker in background.

Why does pork have to be tough/dry?

Pork doesn’t have to be tough or dry when cooked properly! The perception that pork is always tough or dry likely comes from overcooking or using certain cuts that need specific cooking methods. 

Here are a few key reasons and tips to overcome dry, tough pork: 

Overcooking: One of the main reasons pork becomes dry and tough is a result of overcooking. This causes the proteins to tighten up and release moisture, making the meat dry and tough. 

Choosing the right cut or cooking methods: Different cuts of pork have different textures. Lean cuts, like loin steaks or chops, can become dry if overcooked. For more tender, juicy results, choose cuts with a higher fat distribution like pork shoulder (steaks or joints ) or ribs. Similarly, using the correct cooking technique is essential. Instead of high heat that can dry out the meat quickly, try cooking low and slow in the oven or in a slow cooker. These methods allow the pork to cook evenly and retain moisture, resulting in tender, flavoursome meat. 

Moisture Retention: To prevent dryness, consider marinating the pork before cooking. This can help the meat retain moisture, enhance flavour, and improve meat texture and tenderness. 

 

bbq ribs on the bbq being brushed with glaze

What’s the best cut of pork for a barbecue?

When it comes to BBQ, there are a few cuts of pork that stand out for their tenderness and flavour. 

Pork Ribs These are a classic choice for BBQ. Ribs offer a great balance of fat and flavour while benefiting from slow cooking and a good rub or marinade to enhance the flavour. 

Boneless Pork Belly: Pork belly is perfect for BBQ when you’re looking for a rich, succulent, juicy cut. It can be cooked whole, or as strips. For best results, cook low and slow on the BBQ 

Pork Fillet (or tenderloin): While not as fatty as other cuts, pork fillet is lean and can still make a fantastic BBQ dish. It cooks quickly and can be marinated or rubbed with dried spices for added flavour. It’s a great option if you want something a bit leaner but still flavourful. 

Smoky pork mince tacos with little pots of sour cream and salsa

What else can you do with pork outside of traditional roasts?

What can’t you do with Pork! Check out our recipe collections for some meal inspiration. 

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