Learn how to choose, prepare, store and cook lean pork.
Fresh pork should be pink or pale in colour.
Bring pork to room temperature before cooking and pat it dry with paper towels. When cutting pork, always cut against the grain to help keep it tender.
Store pork in the coolest part of the fridge. If it’s not already in a sealed pack, place it on a plate covered with plastic wrap or in a sealed container lined with a paper towel.
To freeze pork use airtight packaging and thaw it slowly in the fridge before cooking, ideally for 24 hours.
Pork is a red meat; a hint of pink in the middle is perfectly fine (except mince) when cooked appropriately. Let the meat rest after cooking.
Lean pork mince is an affordable, versatile ingredient that works well in many family favourites.
Tacos: Pair pork mince with cumin, smoked paprika, oregano and chilli.
Meatballs: Try pork mince in baked or pan-fried meatballs.
Shepherd’s Pie: Replace traditional mince with pork and season with rosemary or sage.
Quick-cooking cuts are ideal for busy weeknights.
Stir-fries: Slice pork tenderloin against the grain for tender, fast-cooking stir-fries.
Schnitzel: Pound the pork thin, crumb and pan-fry in a dash of extra virgin olive oil.
Curries: Pork loin cubes work well in coconut- or tomato-based curries.
Skewers: Marinate with lemon, garlic, parsley and extra virgin olive oil before barbecuing.
Pork shoulder is perfect for slow cooking. Rub with herbs and spices and cook slowly until tender. Remove separable fat, shred with a fork and enjoy as pulled pork in wraps, salads, tacos or grain bowls.
Pork loin steaks are a delicious alternative to beef steak and pair perfectly with roasted vegetables, salads or seasonal greens for a simple, balanced meal.
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