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The Perfect Pork: Mastering the Art of Meat Preparation

Pork dishes are a staple in Vietnamese family meals. However, 99% of home cooks make common mistakes when preparing pork, which not only diminishes the taste and nutritional value but also poses potential health risks due to bacterial contamination.

Administrator

11 July, 2024

Pork dishes are a familiar part of daily meals for Vietnamese families. However, 99% of home cooks make mistakes when preparing pork, causing it to lose its flavor, nutrition, and even become contaminated. Let’s learn about some common mistakes to avoid when cooking pork for the sake of your family’s health.

1 Blanching Pork Without Washing It First

Many people choose to blanch pork, believing it will remove bacteria. However, according to Dr. Hoang Thi Thuy Ha (Institute of Clinical Nutrition), not washing the meat before blanching can cause the muscle fibers to contract and trap more bacteria and dirt.

It is best to wash pork with clean water several times before cooking.

2 Overcooking Pork

Many people believe that well-done pork is healthier. But health experts say that prolonged cooking can cause amino acids, creatinine, sugars, and other harmless compounds in the meat to transform into aromatic amino acids.

Out of 12 aromatic amino acids, 9 have the potential to cause cancer.

It is best to cook pork until it is just tender and remove the first layer of foam that forms on the surface.

3 Storing Pork in the Fridge for Too Long

Medical experts advise against storing poultry and seafood in the fridge for more than two days. For pork and other meats, the limit is five days.

Storing meat in the fridge for too long can lead to bacterial growth and nutrient loss.

4 Using Old, Worn-Out Wooden Cutting Boards

According to the US Department of Agriculture, wooden cutting boards are the best choice for chopping and slicing meat. However, old and worn-out wooden cutting boards can harbor bacteria.

It is best to replace old wooden cutting boards and not use the same board for raw and cooked meat.

5 Improper Meat Thawing

To save time, some people thaw meat at room temperature or in hot water. However, this can cause the meat to spoil or become contaminated as the surface hardens when exposed to hot water.

It is best to place the meat in the fridge overnight to thaw safely, retaining its nutrients. Note that thawed meat should not be refrozen.

For more details, see the article:

6 Poking and Turning the Meat Frequently

Poking the meat with a chopstick is a common way to check if it’s cooked. However, doing this too often can cause the meat to dry out and lose its flavor as the juices are released.

When boiling pork, wait five minutes after the water boils before checking if it’s cooked. If not, boil for another five minutes.

When frying, wait until one side is golden before turning, and when braising, wait until the meat firms up before turning it over.

7 Adding Cold Water While Boiling

Sometimes, the water level drops during boiling, and people add cold water to the pot.

According to nutrition experts, adding cold water to hot meat causes the proteins and fats to coagulate and harden, affecting the taste and nutritional value.

If you need to add water, use boiling water to avoid this issue.

Frequently asked questions

The key to preparing perfect pork is to understand the different cuts and their ideal cooking methods. For example, tenderloin and chops are best quickly cooked over high heat to retain moisture and tenderness, while shoulder and belly benefit from slow cooking to break down connective tissues and fat, resulting in tender, juicy meat.

Using a meat thermometer is the most accurate way to ensure your pork is cooked to perfection. The internal temperature will vary depending on the cut and your desired doneness. For tenderloin and chops, aim for an internal temperature of 145°F (63°C) for a slightly pink, juicy center. For shoulder and belly, cook to an internal temperature of 185°F (85°C) for fall-off-the-bone tenderness.

Marinades and dry rubs are excellent ways to infuse flavor into pork. A simple marinade of oil, acid (like lemon juice or vinegar), herbs, and spices can transform ordinary pork into a tasty treat. Dry rubs, made from a combination of dried herbs, spices, and sometimes sugar, create a delicious crust when applied to the meat before cooking.

Resting your pork after cooking is crucial to ensuring juicy, tender meat. The general rule of thumb is to rest the meat for as long as you cooked it. For example, if it took 20 minutes to cook a pork chop, let it rest for 20 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist dining experience.

Yes, cooked pork can be frozen for future meals. To ensure the best quality and flavor, wrap the pork tightly in plastic wrap, followed by foil or a freezer bag, and consume within 2-3 months. Thaw frozen pork in the refrigerator overnight before reheating.