Myth: Pork is a fatty
Fact: There are several cuts
of pork that when trimmed of external fat are lean sources of
protein. Examples include the fillet, round mini roast, round
steak, silverside steak, topside steak and stir fry
Myth: Pork is dry and
Fact: Pork is at its juicy,
succulent best when cooked with a hint of pink in the middle. Pork
can dry out when overcooked. Try cooking pork to a hint of pink as
you normally would beef or lamb.
Myth: You have to cook pork right
Fact: "Many people were
brought up to believe pork needed to be cooked well done, or right
through. If the truth be told, it's never been necessary with
Australian Pork. Our farmers use the safest most advanced
techniques, which means our pork is of the highest standard."
Dr Dean Gutzke PhD Food Science and Technology.
Myth: Pork is difficult to cook.
Fact: Pork is quick and easy
to cook. Simply take a 2cm steak, preheat a pan, griddle pan or BBQ
plate, just like you would for any other steak. Cook the pork steak
on one side without turning for 6 minutes. Turn it over once and
allow it to cook for 2 more minutes. This method will cook the
steak to just white. Take the steak straight out of the pan without
flipping over and place on a plate to rest for 2 minutes. This
allows the juices to settle and it will be lovely and tender. To
view a video example, click here.
Myth: Pork has worms in
Fact: Despite rumours about
pork produced overseas, Australian pork does not and has never
contained worms in the muscle flesh. So overcooking pork is not
Myth: Pork is a white
Fact: Meat can be classed by
its colour. The pink colour of Australian Pork results from the
presence of two iron-containing proteins, which are involved in
oxygen transportation and storage. When both iron and oxygen are
present these proteins have a reddish colour - and that's why
Australian pork is so pink.
Myth: Pork is only good for a Sunday
Fact: Pork is far more than that.
It's a versatile meat, perfect for BBQs and simple, quick steak
recipes. It's also fantastic for stir fries, meatballs, kebabs,
tortillas, and spaghetti Bolognese. Please see our recipes for some great meal
Myth: Pork and sauces just don't mix.
Fact: Pork blends perfectly with a
vast range of flavours and cooking styles. Pork pairs with sauces
like plum, soy, oyster, chilli, traditional English and ginger. And
it's the only meat which excels when matched with fruit based
condiments like lemon and apple. Please see our sauce recipes for some great ideas.