Pork Cuts and Cooking Tips
The secret: Don't be tempted to Overcook
Pork is at its best when the juices run pink to clear, so don't be tempted to overcook it.
For tender cutlets, steaks and smaller cuts, sizzle over medium heat for just 3 – 4 minutes each side and for roasts, cook at 180˚C for 30 - 40 minutes per kilogram.
When the meat is still slightly pink in the middle, you know your pork has been cooked to perfection.
A Healthy Alternative
Lean Pork has less fat then skinless chicken breast. Look for these Heart Foundation approved lean cuts trimmed of visible fat: leg steaks and rump steaks, stir fry strips, loin steaks, cutlets and fillets.
Pork is also rich in important vitamins and minerals such as thiamine, riboflavin and B12 as well as iron, zinc and magnesium.