Myth: Trimmed Lean Pork is a
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. As a rough guide, grill pork steaks in medium to hot pan
for 1 minute each side per centimetre and only turn once. So for 3
centimetre steak, your total cooking time should be about 6
minutes. Also, don't forget to rest your meat for 3-4minutes before
serving to let the juices settle.
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 suggestions.
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.