TOP 10 TIPS

1 Many people still wash meat but you don’t need to. Before you start cooking, pat your pork cut dry with paper towels. This will make the surface brown much better while cooking.

2 Always thoroughly thaw frozen pork to ensure even cooking. But don’t defrost pork in the microwave or with hot water, as this will cause the meat to dry out. Rather thaw it at room temperature for a few hours, depending on its size, or in the fridge overnight.

3 Whether raw or cooked, always cut pork with a sharp, smooth knife. Don’t use a serrated blade as this will tear the meat fibres apart and damage your meat.

4 Before you start cooking, whether it’s a roast, chops in the pan or a stew, allow the meat to come to room temperature. It’ll ensure even cooking and the pork will shrink less and be juicier.

5 When pan-frying or braaiing pork season with salt while the pork is in the pan or on the braai grid, as doing this beforehand will result in the salt drawing out most of the meat juices.

6 Pork chops tend to curl up when cooking in a pan or over a braai. You can prevent this from happening by using kitchen scissors or a sharp knife to snip the outer skin at 1cm intervals.

7 If you’re using pieces of pork in a stew, keep the heat low, to a simmer only. Don’t let the stewing liquid boil to the point where large bubbles form. Stewing pork longer over lower heat results in tender meat and prevents shrinking.

8 When buying in bulk, which is a good idea because it’s usually cheaper, wrap portions well in clingfilm or foil. Or put portions in plastic bags from which most of the air has been pushed. Pork that’s wellwrapped without any air pockets will last much longer and won’t dry out or shrink in the freezer. Remember to put a sticker or masking tape on all your frozen pork cuts. Write the name of the cut (so you can easily recognise it) and date of purchase on it. Use your frozen pork within three months, unless it’s vacuumpacked; then you can freeze it for up to eight months.

9 Many people worry about undercooking pork, thinking it will make them ill. But pork becomes dry when overcooked. Cook your pork until just done, medium-well. The meat will also continue to cook as you let it rest.

10 Don’t know how much pork to buy? Use the following guidelines: ▪ 200g raw pork with bones = 1 serving cooked pork ▪ 160 to 180g raw pork without bones = 1 serving cooked pork