How to cook the perfect pork

When it comes to cooking pork, mastering the art of preparation is key to achieving a succulent and flavourful dish. Whether you're a culinary enthusiast or a novice in the kitchen, this guide will take you through the steps to cook the perfect pork, covering pork fillet, pork chops, pork belly, and roast pork.

Pork fillet

Pork fillet, also known as tenderloin, is a lean and tender cut that deserves the utmost care in cooking. To ensure a moist and flavourful outcome, follow these steps:

• Trimming: Start by trimming any excess fat and silver skin from the fillet. This will make your pork more tender.
• Marinating: Marinate the fillet in a mixture of herbs, garlic, and your favourite spices for at least 30 minutes to enhance its flavour.
• Searing: Heat a skillet over medium-high heat and sear the fillet on all sides to lock in the juices.
• Roasting: Finish the cooking process in the oven at 190°C until the meat is steaming hot with no pink remaining and the juices run clear — around 70°C at the centre on a food thermometer.
• Resting: Allow the fillet to rest for a few minutes before slicing to ensure a juicy end result.

Serve with creamy potato dauphinoise, white wine from Pattingham Vineyard, braised cabbage and caramelised apples for the perfect winter warmer.

Pork chops

Pork chops are a timeless classic that can be easily elevated with the right technique. Here's how to cook the perfect pork chops:

• Brining (optional): Brine the pork chops for a few hours to add moisture and flavour.
• Seasoning: Season the chops generously with salt and pepper — keep it simple.
• Searing: Start by searing the chops in a hot pan to create a delicious crust.
• Baking: Transfer the chops to the oven at 200°C until steaming hot with no pink remaining — this should take around 10 minutes depending on thickness.
• Resting: Allow the pork chops to rest for a few minutes before serving to retain their juiciness.

Enjoy with baked beans and silky mashed potatoes for the perfect, fuss-free midweek dinner.

Pork belly

Pork belly, known for its rich and indulgent flavour, is a versatile cut that can be cooked to perfection with these steps:

• Score the skin: Score the pork belly's skin to allow the fat to render while cooking.
• Salt: Cover the skin in salt and let sit for 30 minutes to draw out any excess moisture — if you can, leave it to dry out uncovered in the fridge overnight, then pat dry with a paper towel before cooking.
• Marinating: Marinate the meat (not the skin) with a mixture of soy sauce, garlic, and honey for a sweet and savoury profile. Keep the skin dry throughout.
• Slow roasting: Cook the pork belly at a low temperature (around 135°C) for several hours until fully cooked through and tender — for pulled pork, look for an internal temperature around 90°C or higher, where the connective tissue has broken down.
• Crisping the skin: Increase the oven temperature to crisp up the skin, or finish under the grill for the perfect crackling. A little trick we like is to ladle boiling vegetable oil over the skin just before serving.
• Resting: Let the pork belly rest before slicing into cubes or slices.

Perfect with rice and pak choi, or in a fragrant pho.

Roast pork

Roast pork is a timeless dish that can be the centrepiece of any gathering. We'd suggest pork shoulder or a pork loin joint. Here's how to achieve the perfect roast pork:

• Seasoning: Rub the pork roast with a blend of salt and pepper.
• Salt the skin: Cover the skin in salt and let sit for 30 minutes to draw out excess moisture, then pat dry with a paper towel before cooking.
• Preheat the oven: Start by preheating the oven to 180°C.
• Roasting: Place the pork roast in a roasting pan with garlic, rosemary and thyme, and cook until steaming hot with no pink remaining — around 35-40 minutes per kg, or until a thermometer reads at least 70°C at the thickest part.
• Basting: Baste the roast periodically with its own juices to enhance moisture and flavour.
• Resting: Allow the roast to rest for at least 15 minutes before carving to ensure a juicy, tender result.

Serve with all the trimmings — potatoes, parsnips, carrots, Yorkshire pudding, stuffing, plenty of gravy and a helping of apple sauce.

We hope this guide helps you perfect your pork cooking skills. Share your pictures with us and tag us on Instagram!

FAQ

What temperature should pork be cooked to?

Pork must be cooked all the way through with no pink meat remaining and juices running clear. The UK Food Standards Agency's guidance is a core temperature of at least 70°C (or an equivalent time-temperature combination, such as 65°C for 10 minutes), checked with a food thermometer at the thickest part of the meat.

Can pork be served pink?

No. Unlike whole cuts of beef or lamb, pork can carry bacteria all the way through the meat, so it should always be cooked until no pink remains and the juices run clear.

How do I stop pork chops drying out?

Avoid overcooking — sear on high heat to build a crust, then finish in the oven and pull the chops as soon as they're steaming hot with no pink left. A short brine beforehand also helps them stay juicy.

Should I score pork belly skin before cooking?

Yes — scoring the skin (without cutting into the meat) helps the fat render evenly and gives you much better, crisper crackling.