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The Instacart guide to pork
As the most commonly consumed red meat across the globe, pork is often eaten unprocessed, although cured pork products, such as bacon, ham, and sausages, are extremely common. It's a highly versatile meat, as it can be marinated, barbecued, roasted, grilled, baked, and boiled. Pork is high in protein and rich in vitamins and minerals, making it an excellent addition to a healthy diet. It also contains all nine essential amino acids, which are necessary for your body's growth.
About pork
Once you've decided to prepare pork for your meal, you need to know which cut you need.
- Ham: This cut comes from the top of the pork leg. When smoked or cured, it becomes prosciutto and Serrano ham. It also includes ham hocks, which are an essential part of Southern cuisine.
- Pork Belly: Despite its name, the pork belly isn't the stomach. It's the flesh that runs on the underside of the animal and surrounds the stomach. The pork belly is one long cut of meat with plenty of fat, making it ideal for curing and turning into pancetta and bacon.
- Pork Butt and Shoulder: These two cuts technically come from the shoulder, but the butt comes from a thicker section with more marbling. This makes it ideal for pulled pork and other barbecue-style meats.
- Pork Loin: The leanest and most tender cuts make up the pork loin. The blade end of the loin is closest to the shoulder and is usually fatty, while the sirloin is closer to the rump and is often bony. The center portion is the leanest option.
- Pork Loin Chops: Several different cuts of pork are referred to as chops, but the thicker-cut options that still have the bone attached are the most flavorful. Other chops include rib chops, sirloin chops, and top loin chops.
- Pork Ribs: There are three types of ribs: baby back, spare ribs, and country-style.
- Pork Shoulder Chops: Made from the animal's blade, these are fatter and tougher than the typical loin chops. If you marinate and tenderize them beforehand, they can withstand longer cooking methods, such as braising.
- Pork Tenderloin: One of the most expensive cuts of pork, the tenderloin is easy to cook and overcook. If it's sold with a silver membrane, also known as silverskin, make sure you remove it before cooking.
Pork cooking tips
Cooking meat to its proper temperature is extremely important when it comes to food safety. Not only can it reduce your risk of exposure to food-borne illness, but it can prevent parasitic infections.
Use a meat thermometer to check the pork's temperature to make sure it's cooked throughout. Insert the thermometer into the center of the meat, which is usually the coolest and last part to cook. Avoid touching the bone if there is one, as this can give you an incorrect reading. After it's done cooking, let the pork rest for at least three minutes to let the juices redistribute.
Depending on the type of cut, you should cook the pork to the following internal temperatures:
- Steaks, Chops, and Roasts: 145°F for medium-rare, 150°F for medium, 155°F for medium-well, and 160°F for well
- Precooked Ham: 140°F
- Ground Pork: 160°F
- Organ Meats: 160°F
Save yourself some time and order all your pork products via the Instacart app. Instacart shoppers will fulfill your order, and you can have your groceries delivered on the same day. The process saves you time and makes your day a little easier.
FAQs about pork
When you grill any type of meat, you're cooking it directly over live flames. Many cuts of pork work well for this type of preparation including loin chops, tenderloins, and ground pork patties. Depending on the size of the chops, you may need to butterfly them to make sure they cook thoroughly.
Avoid using a fork or other sharp utensil to turn the pork as it can pierce the meat, causing the juices to escape. Instead, use wooden spoons or spatulas to turn the meat.
Use one of the specialty freezer-wrap materials, such as heavy-duty plastic bags or aluminum foil, when you rewrap your cuts of pork. You can wrap them in convenient packages so they'll be ready to go whenever you're ready to cook. Leave roasts whole, put chops in meal-size packaging, and form ground pork into patties. Wrap the pork tightly in the packaging, removing as much of the air as possible.
Typically, fresh cuts of pork, such as roasts, tenderloins, and chops, can last in the freezer for up to 6 months, as long as you package them correctly. You can keep ground pork in the freezer for up to 3 months.