Cooking
Most meat products are very easy to cook. Even a large festive joint such as a loin roast, fillet or rolled joint is simple. Use a meat thermometer. You can't go wrong.Click products for cooking methods and times for each product.
Taste
Generally speaking it is important to cook pork thoroughly right through. Only tender and lean cuts like tenderloin, loin roast and fillet can be served still slightly pink in the middle.
Some pork cuts have a rind of fat. That's important for the flavour, as much of the flavour comes from the fat. The fat also keeps the meat moist and tender, so don't cut it off until after the meat is cooked.
Cut into any fat rind with a sharp knife before cooking; this stops the meat curling up.
Meat on the bone has extra flavour. That explains why we so enjoy picking the bones. Therefore cook cuts such as chops with the bone in, and only cut it off on the plate.
Marinating can add an extra special flavour to meat, and make it very tender. The meat is soaked in some form of liquid for 12 - 24 hours (in the fridge). Always blot up excess moisture from marinated meat with kitchen paper before cooking.
Cooking methods
Searing. Sealing the outside of the meat on a high heat.
Frying. Cooking the meat in a thin-based frying pan on a high heat. Keep the meat moving, turning it occasionally to prevent it from burning. Match the pan size to the amount you are cooking.
Roasting. After searing the meat it is cooked slowly on a lower heat until it is ready. Meat can be roasted either on the hob or in the oven. Baste the meat occasionally with the juices.
If you are roasting on the hob, leave the pan lid slightly ajar to allow steam to escape. Otherwise the meat will start to stew.
Stewing and braising. The meat is left to cook very slowly. The longer the stewing time the more tender the meat. Extra liquid is added to the juices when stewing or pot roasting, In braising no extra liquid is added.
Grilling. Grilling meat can be done on a gas or electric grill or barbecue.
The meat must be cooked on a high heat, but not allowed to burn. So take your time when barbecuing. The charcoal must be glowing but not flaming.
You don't need any kind of cooking fat or oil. Season with salt and pepper after grilling.
Tips
Try to avoid pricking meat, so that the juices are kept in the meat and not lost.
Make sure your cooking fat is really hot before you put the meat in. Whether you use butter, oil, margarine or a special frying product is a matter of taste.
Prevent burning by turning the heat down after the initial searing.
Cooked or not cooked
Watch the clock and use a meat thermometer for large joints, or press down gently on the meat. If it feels soft and springy it isn't completely cooked yet. If the meat feels firm, it is ready.