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Frying is a dry heat cooking method, which is a quick and simple way of cooking pork. It can be accomplished by the use of two different methods, pan-frying and deep frying.

Stir-frying, like sautéing, is a dry heat cooking method that quickly cooks the pork in a small amount of oil, using high heat. The difference between the two methods is that sautéing cooks pieces of meat that are about the size of a serving portion and stir-frying involves cooking smaller pieces of food that have been cut into small strips or cubes all similar in size.

Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.

Pork does not have to be brined but it will provide juicier and more flavorful meat. Brining (or salting) increases the ability of the meat to hold moisture. Brining solutions will vary from a simple salt and water solution to a sweet brine in which sugar is added.

There are several methods that can be used for thawing fresh frozen pork. Pork should never be thawed out on the kitchen counter because the outside of the meat will reach a temperature above 40°F while the inside is still frozen.

Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines Sautéing Sautéing is a cooking process using high heat that browns and sears food quickly in a small quantity of oil or fat in a skillet.

Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.

When pork is grilled or broiled at the proper cooking times and temperature, the meat will have a crisp flavorful outside coating with a moist center. Grilling and broiling are basically the same type of cooking method, using dry heat that quickly cooks the surface of the pork and then slowly moves to the middle.

Miscellaneous Products Pork Cutlets (Scallops) Cutlets are thin boneless pieces of meat that weigh 4 ounces or less and are taken from tender cuts, such as the tenderloin and loin.

Pork Sausage There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as breadcrumbs, rice, cereal, soybean flour, and dried milk solids.

Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should be cooked.

Our collection of pork recipes offers you a huge selection of pork chop recipes, grilled pork recipes, pork loin and ham recipes.

Microwaving is a quick and convenient method of cooking pork. When cooked properly in the microwave, the results will be a juicy, tender cut of pork. Although the flavor of the meat will not be enhanced as it is with other cooking methods, such as frying, grilling, sautéing, stir-frying and roasting, pork has the ability to absorb flavors, so its taste can be enhanced by the use of many herbs, spices and other flavorings.

Pork Tenderloin The tenderloin is the leanest and most tender cut of pork. It is located along the bottom of the loin, starting in the center cut and running back through the sirloin end.

Pork Steaks Steaks are individual cuts that are generally sliced from cuts that are used as roasts. They are most often sliced from roasts such as blade Boston roast, center loin roast, sirloin roast, and the fresh ham roast.

Soaking pork in a marinade is a good method for adding flavor and tenderizing the meat. A proper marinade should contain an acidic ingredient such as vinegar or wine, an oil such as olive oil, and seasonings such as herbs and spices.

Pork Ribs The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone structure depending on the section from which they are cut.

Pork Roasts Generally a larger cut that is used to serve several people. Roasts can range in size from as small as 2 lbs. up to 20 lbs. or more. They are available from almost all the primal cuts and vary in tenderness and leanness, depending on the cut they are taken from.

Shopping Tips | Thawing Tips | Refrigerating Tips | Freezing TipsHandling and Safety Tips | Marinating Tips | Stuffing Tips | Trimming & Slicing TipsChecking Doneness | Roasting Tips | Frying Tips | Grilling & Broiling TipsSteaming Tips | Stir-fry Tips | Tenderness Tips | Light Tips | Cooking Tips Shopping Tips: Decide how much time and effort you want to use in preparing and cooking the cut you select.

Pork producers today have significantly changed production methods to produce much leaner meat than 25 years ago. Better breeding and feeding of the hogs and a grading system that stimulates the meat packers to trim more of the external fat than they did in the past has resulted in leaner meat.