How to Cook Pork

The Term Pork

Pork is the term for meat derived from pork. Although the word pork can also refer to marinate, smoked or preserved meat, this article will only focus on fresh pork. Pork can be eaten and processed in various ways: preserved with chemicals, smoked, burned, baked, steamed, sauteed, boiled, fried, and sown. In this guide, you can find various ways to process, cook, and store pork that people often refer to as “white meat other than chicken."

A. Preparing and Processing Pork Meat.

1. Recognize Different Types of Pieces. In general, pork is cut into four basic parts (although how to cut pork in various countries is different and / or has its own name for these special pieces)): shoulder, waist, side / stomach, and thigh section / leg. The muscles around the spines is soft and non-fatty (and usually more expensive!) Because pigs don't use the muscles as often as the muscles that are closer to the ground which may be tighter but more flavorful.
• Shoulder section — Usually divided into lower shoulder (lower picnic shoulder) and upper shoulder (Boston shoulder or Boston butt). This section of the cut must be cooked over low heat in a slowly boiled liquid (for example by using a slow cooking pot) so that the results are soft and not dry after the fat and the binding tissue is thawed. This piece is available in the form of a Boston shoulder grill with and without bones, cubes cut pork for kebabs and stews, and ground pork (picnic parts).
• The waist — From this part of the ribs grill, baby back rib (the ribs from the waist after the waist is fleshy and boneless removed), and has deep origin. Because these pieces of meat are naturally soft, the best way to cook them is the by dry heating (baking, burning, and sauteing). These pieces are available in the form of roast grills, rib pieces (rib chop), waste pieces (loin chop), cutout has outside, grill has outside, and has deep.
• Small belly / side / ribs (spareribs) — Parts of spareribs can be burned and then baked, but other pieces in this sections is usually processed into bacon. Available in the form of bacon, Concetta (seasoned smoked pork from Italy), spareribs.
• Legs / thighs — These pieces are usually sold in processed form or through the fumigation process. But if you buy it raw, you can slash the skin and cover it with spices (popular cooking methods on special occasions and celebrations). Available in the form of a leg cutlet, smoke thigh, and upper leg grill.
• Other parts — If you dare to try, almost all parts of the pig's body can be utilized. The head can be boiled and made pickled (brawn or head cheese), broth and soup, and the ears can be fried as a crunchy snack. The foot section near the nail can be added to soup, stews, or sauces that are heated for a long time to produce a thick broth. The tail is also edible, as are internal organs such as liver paste, sausages from the small intestine (chitterlings), and black pudding made from the gastrointestinal tract which is filled with blood.
  
2. Take the time to salt or soak the meat in spices. Because pigs are now bred to produce lower fat levels, the meat has less fat tissue to keep it moist during the cooking process. [2] Soaking meat in a salt solution is a good solution to overcome it, but needs to be done early because meat requires time to slowly absorb water by osmosis while soaking in the salt solution. You can also make in tantalizing marinade solutions for the most by combining your favorite spices and mixing them in an oil solution. Let the meat soak in the solution for a few hours or leave it overnight.
• As a guideline, use approximately 1/4 cup (0,95 liters) of the marinade solution for every half kilogram of meat or approximately enough to coat the entire surface of the meat in a cooling the plastic bag.
• The bigger the cut, the longer it will take for the marinade to soak up. Generally, pieces from the waist or abdomen will take several hours (can reach 6 hours for large pieces). The shoulder portion of the grill can take up to 24 hours or more to make sure the marinade solution has permeated perfectly. You are free to set the length of time to soak with a spice solution, but make sure the meat does not become damaged or rotten due to soak for more than a day or two.
  
3. Prepare dry spices. Another popular way to spice up various types of meat is to use dry spices — a dry mixture of salt, pepper, various spices, and other dry ingredients (usually in powder or granules). Apply the dried spice mixture to the meat just before cooking or about one hour to one day before the meat is processed. Dry spices do not help keep meat moist, but provide a strong flavor and when cooked perfectly, form delicious skin on the surface of the meat.
• The ingredients commonly used in dried balkan seasonings are salt, red chili and black pepper, garlic and onion powder, ginger, rosemary, and to produce sweet caramel crust used for white sugar or brown sugar. Try experimenting with your favorite ingredients.
• As a guide, about 1/4 cup (0,95 liters) of dried balkan seasoning is needed for each standard size piece of meat. If you feel unsure, prepare enough dry spices to cover the entire surface of each piece of meat.
4. Now in advance the cooking time needed. As with other types of meat, the cooking process must be long enough to turn off harmful microorganisms, but do not let the meat dry because it is cooked too long. The United States Department of Agriculture (USDA) recommends pork to be cooked to 70 °C on the inside (use a meat thermometer that can read the temperature directly in the thickest part of the meat), but some chefs choose to stop the cooking process at a temperature between 60 and 65 °C to keep the meat moist, because the trichinosis parasite dies at 58 °C.
• Keep in mind that the inside temperature of large pieces of meat will continue to rise even after the meat is not heated again. Do not let good pieces of meat become too ripe after the cooking process is finished.
• Pork cooked to 70 °C may remain to pink in the center, depending on the cooking method and ingredients added. So even though the color is pink, it does not mean that the meat is not safe to eat.
5. Store pork safely. Raw pork must be cooled to 4 °C as soon as possible after purchase. In cooked pork within 5 days, must be frozen at -17 °C or discarded. After cooking, pork must be eaten in two hours (or one hour if the room temperature reaches 32 °C). Ripe pork can also be stored for up to 4 days in a shallow container closed in the refrigerator or frozen. For the best quality, frozen pork must be consumed within 3 months. Never re-freeze frozen pork that is half liquid. Keep in mind, the process of melting frozen pork will generally make the meat dry.

B. Roasting Pork.

1. Heat the grill. Roasting is a cooking method that uses dry heat to heat meat directly over a series of iron bars arranged close together. Grilling is a very good way to form crispy and savory skin on moist, natural chop and hash. The most common grills are those using charcoal and gas. If you use charcoal grills (which require time to reach the desired heat), turn on the charcoal first and prepare the pork cutlet on a tray or other container while waiting so that the meat can be placed directly on the grill when the charcoal is already on and covered with ash.
• The gas grill can reach the desired heating temperature faster than the charcoal grill. Even so, the taste produced in the grill meat tends to be different. Some people like the taste produced by charcoal grills, while others prefer the practicality and ease of using a gas grill.
• Consider using charcoal from natural wood or mesquite wood instead of commonly used charcoal beams. Charcoal from natural wood tends to burn faster and burn hotter [4] so it is straightforword to form crust on the surface of the meat. Natural charcoal can also give a distinctive taste and burnt aroma to meat during the cooking process.
• Thick pieces of pork require a longer roasting time and lower temperatures. In cases like this, conventional charcoal can be a better choicer than natural wood charcoal which burns hotter and faster.
2. Place a piece of pork on a baking pan after it's ready. To prevent the meat from sticking to the grill, coat the baking bar with oil that has a high smoke point (such as olive oil or grape seed oil). Do this by using a baking brush dipped in oil, or by dipping kitchen tissue into the oil and applying it to the grill using a long brace. Then, adjust the location of the pork chops on the grill with the tongs so that they don't touch each other.
• Prevent cross contamination. Do not use tools that have been used to process pork to process other ingredients without washing their first. Clean used raw pork containers before using them for other foods. Don't let raw pork come into contact with cooked pork.
3. Cook pork in a cooler grill area. Contrary to what many, burning meat quickly does not lock in moisture (or taste) in meat. Fast-burning meat is now known to have a lower ability to maintain moisture than gradually cooked meat. [5] For charcoal grills, start by arranging piece of pork on the edge of the grill, which are usually lower in temperature than the center. For gas grills, use medium heat.
• The crust on the meat will form at the end of the cooking process. By waiting for the meat to cook before forming the crust, more moisture can be maintained.
• Turn the pork chops over every few minutes. This will ensure the meat is cooked completely and the crust is evenly formed.
4. Bake the meat until cooked. Keep the grill in a closed state to speed up the cooking process. Thin slices of pork only take 4-5 minutes to cook until cooked on the grill, while larger pieces of meat require more time and lower the heating temperatures. Ripe pork must have called elasticity when touched with the brownish outer part and the colored interior tends to be white (not pink), while the juice is clear or brown (not red or pink).
• If you are unsure, use a meat thermometer. The USDA Institute recommends an internal temperature of around 70 °C for pork. However, many people choose to cook pork at 70 °C to produce a more juicy dish (see the first cooking method for more information).
5. Roast meat quickly. Before being removed from the grill, make sure the crunchy and delicious crust has formed on the surface. In charcoal grills, transfer pork to the grill with the highest temperature (usually in the middle). In a gas grill, just change the settings to high heat. Cook meat with this condition for less than one minute for each side to avoid meat becoming dry or charred.
• The chemical process that produces flavorful baked crust is called the Millard reaction. Burning some outer side of a piece of meat will cause the amino acids found in the meat to react with sugar to form a flavoring component. In short, this process produces delicious crust on meat!
6. Let the meat stand for a moment. Transfer the cooked pork from the grill to a clean plate. Cover the meat with aluminum sheets so that it does not cool, then leave the meat for five to ten minutes. While waiting, use this time to prepare a side dish or other finishing touches on your table arrangement.
• Silencing meat like this has two purposes. First, the cooking process will continue in almost all pieces of meat after being removed from the grill — as well as your pork chops. If you are still unsure about the level of maturity of your pork, these additional minutes will ensure that the desired level of maturity has been achieved. Second, this process gives time for the meat to reabsorb the moisture lost during the cooking process. When a piece of meat ripens, the piece of meat shrinks and forms bonds that are tighter and tighter at the molecular level so that moisture is pushed out of the meat. By keeping the meat quiet for a few moments, the meat can return to a relaxed state and more can withstand moisture.
7. Season and serve. After the meat is left and absorbs some of the moisture, the meat is ready to eat! Give seasoned by adding salt and pepper, or your other favorite spice. Serve with or without bones.

• Roast pork is best served with starch-rich foods such as sweet potatoes, potatoes or side dishes such as coleslaw (salad containing raw cabbage with vinegar sauce).

C. Frying Pork Chops in a Wok

1. Discover the pieces of pork with bread flour. Fried pork cutlet is a delicious and rich flavor. A crisp golden yellow layer — the result of giving a layer of bread flour before the frying process — is not only attractive in appearance, but also full of taste. Start cooking this delicious dish by coating the pieces of meat with bread flour (note — it's better to use thin slices of pork because it cooks faster). Cover all parts of the meat with flour, so that the layers of flour are thin and even, then dip into the whipped egg. Allow the egg to dry slightly and roll it into the bread flour that you prepared yourself or can be obtained in the form of ready to use in the store.
• There are several types of bread flour that can be chosen. Many supermarkets sell ready-made bread flour in packs (Pinko, etc.). You can use it directly from the packaging or by adding salt, pepper, and other ingredients to your taste.
• Bread flour does not have to be the only source of flavor — dried herbs such as chili and cayenne peppers can also be added to flour.
2. Heat oil in a skillet. For frying. It is better to put the meat into a hot pan, rather than putting the meat into a cold pan and then heating it together. Add one cup (250ml) of oil with a high smoke point (such as olive oil or grape seed oil) into the pan. Shake the pan so that the oil lines the pan evenly. Turn on the stove at high temperature settings and let the oil heat for one to two minutes. Carefully, add one or two tablespoons of butter to the hot oil to help form a crusty, brownish crust on the surface of the meat.
• Oil can be said to be hot enough if you hear a hissing sound when the meat touches it.
3. Add the breaded pork slices into the pan. Be careful — there can be an explosion when the meat is put into a pan of hot oil. Although it sounds satisfying, the hissing sound is usually followed by a splash of hot oil. Use tongs to handle pieces of pork safely.
4. Cook the meat pieces with a rather high temperature until they are golden brown. A more appropriate cooking time will depend on the size and thickness of your pork cutlet. Thin slices of meat only need a few minutes for each side, while thick cuts require 5 minutes or more. Leave until each side forms a mature golden brown color. Deep fried pork pieces will be crispy on the outside and soft on the inside.
• A general reference to assess the level of maturity also applies to pork: use as fork and knife to make sure the meat is completely white with a clear or brownish sari.
5. Remove pork from a heater. Like other cooking methods, the process of cooking pork will continue even after the meat has been removed from the pan. Transfer the cooked pieces of pork to a plate that has been coated with kitchen tissue (which will absorb excess oil, and prevent the pieces of pork from getting wet). Let the meat cut for a few minutes, then serve and enjoy!
• A cold and lightly spiced salad will be very suitable to be served as a complement to hot and crispy pork chunks.
6. Discard the remaining oil carefully. Do not immediately throw the remaining oil into the drain because it can cause blockages. Let the oil cool, then transfer it to a plastic container or jar. Store the remaining oil in the refrigerator to solidify and can be used for other recipes or for other purposes that require the lubricating functions.

• If you are interested in alternative fuels, you can even use the remaining oil to make bio diesel with help of some raw materials and household appliances.

D. Cooking Spare Ribs in a Braising way 

1. Preheat the oven to 70 °C first. Braising is a slow cooking process for a long time until the meat becomes very soft and almost decomposes. Therefore, this cooking process is very suitable for tough pieces of meat. In this recipe, the braising process will be used to process pork spareribs until the texture becomes very soft as if separated from the bones. Like all cooking methods using an oven, start by preheating your oven.
2. 
   
   Season spareribs. Pour 1 cup (0.24 liters) (about 125 grams) of flour on a plate and season with salt and pepper to taste. Roll the spareribs in a flour mixture and shake to make sure there is no excessive layer of flour. The flour mixture will add a savory flavor to the meat and help the formation of a brownish crust at the next stage.
   
   
3. For a moment, heat the spareribs in the pan until they are browned. Heat a few tablespoons of oil on the pan, then add spareribs to it and heat it at high temperature for a few minutes. Don't let the spareribs ripen thoroughly — enough until the outside looks crisp and brownish. The inside of the meat will ripen slowly as long as the meat is cooked in the oven for several hours braised. After the spareribs are browned, remove the pan from the stove.
• The meat does not have to appear to be ripe all over when it is removed from the pan — as long as the outside looks crisp and brownish, meaning the meat is ready to be transferred from the pan to the oven. 
4. In the same skillet, saute the garlic and onion. Adding vegetables to this dish will give the product a complex and delicious taste. Chop one medium-sized onion and several garlic cloves into medium-sized pieces and saute until they appear transparent.
5. Add the braising liquid to the pan. Braising is a cooking process that almost resembles the process of making stews. When meat is cooked by braising, we will cook it slowly in a liquid that resembles soup — like in making stews. The meat broth will be the basic ingredient of the braising solution — add two cups (about half a liter) of broth to the pan. This basic solution can be modified by adding a few tablespoons of flavoring liquid   such as red wine vinegar   then heat it with a low temperature until the solution is reduced, and the flavor becomes thick.
• There are countless variations that can be done when giving flavor to the braising solution. Both black beer, red wine, and tomato puree — all produce delicious flavors. Powdered ingredients such as chili, and garlic salt can also be used. Don't be afraid to taste the broth! If the broth tastes good, generally the meat will also have a good taste.
6. Place the spare ribs on the cooking pan. Pour the meat broth solution to soak the meat as a whole. Cover the pan with aluminum sheets and transfer to the middle rack of your oven.
7. Go braising for 2-3 hours. Every hour, stir and back and forth spareribs in the pan. Cooking time will vary. Fortunately, the brazed meat will not become dry unless left until the milk dries. After one and a half hours, check the maturity of the meat using a fork. The meat must be soft enough and easily separated. The inside may look rather stringy.
8. Lift and serve. Immediately transfer the moist and juicy spareribs onto the plate and serve. If you want, the liquid left in the pan can be served as gravy which is poured abundantly over the spareribs.

• This dish will be very suitable to be served with fine mashed potatoes, because the potatoes will absorb the broth liquid (and thus absorb the flavor) which seeps from spareribs.

Tips

• Cook the meat at the right temperature, but don't cook it too well because it will make the meat dry and tough.
• So that the meat does not become to dry during the cooking process, wrap the meat tightly. Meat that is too dry will be difficult to process properly.
• Before slicing the cooked meat, let it sit for about 10-15 minutes so that the content of the juice is spread evenly to all parts of the meat.
• When shopping, choose fresh pork that is pink to slightly gray and has only a little fat tissue. Avoid cuts of meat that had a lot of fat on the outside.