Why is the pork dry?!
Why is the pork dry?
what is the best way to cook pork either roast or chops (no bone) without it coming out dry?
Answers:
Brine the pork - brining in a salt solution will actually draw water and flavor into the pork... so when you cook it it won't dry out as quickly.
Also, you want to cook the pork to an internal temperature of 160F.
From the website below...
It is possible to end up with meat that's too salty for your taste. To avoid this, brine on the low end of the time range on your first attempt. You can always brine longer next time, but there's no way to salvage a piece of meat that's been brined too long.
Pork Chops (1-inch to 1 1/2-inch thick)................12 to 24 hours
Whole Pork Loin............................. to 4 days
Whole Pork Tenderloin....................... to 12 hours
Brine:
3/4 cup coarse kosher salt
3/4 cup sugar
1 cup boiling water
1 gallon cold water
1 tablespoon pepper
A heavy-duty plastic tube, stainless-steel bowl, or resealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.
Source(s):
http://whatscookingamerica.net/pork/brin...
The Number one reason pork usually comes out dry is because we tend to overcook it! I learned that on the Food network (Emeril...he said that it`s okay if Pork is a little pink, i thought you could only do that with beef...but what do I know?? lol)
Also, when you take it out of the oven (or pan), it continues to cook so take it out a little before it reaches the desired temperature, and let it rest before cutting it.
Hope this helps...
Rub the pork with Olive Oil, Rosemary, and kosher salt.
Flip often.
Depending on how you cook it, the length of time will very. But if your doing pork chops, I'd broil it, for about 7 minutes on each side. Then leave on stove for 3-8 minutes on a platter and the insides will continue to cook without drying out the outside.
chops are sometimes to thin and cook real fast. Try thicker chops.
Roasts come in different sizes also,
Get a meat thermometer and look up cooking temps on the internet. They are inexpensive, learn how to use one.
About 160 degrees.
(1) For today's regular pork what we do is first render some fat trimmings and then bake the meat in the renderings at a relatively low temperature (if it is a roast we bake after first searing it).
(2) Pay the money to buy meat from a more marbled heritage pig variety, such as Berkshire or Duroc, or Quebec Porcelait or Red Wattle. Because of the extra marbleing they will naturally cook juicier.
And for all varieties, never overbake.
I'm with "lots_of_laughs" on this brining of pork except I'd go with a weaker solution (1/2 cup salt per gallon), and for chops, 4-6 hours is enough. You can add sugar, honey, spices, BBQ sauce or whatever you want to the brine.
Brine your pork and chicken and you'll never go back.
My most recent was getting some center loin pork chops, very lean, on sale in a big family pack. I brined them, then individually wrapped in cling wrap and froze them (inside a freezer bag). When I want one, I move it from the freezer to the fridge 24 hours ahead, then just pan fry with a little oil until the middle hits 155-160F. Oh boy, they are so good!
I've found that my favorite way to cook pork chops with no bones in them is to roll them in bread crumbs and put them in a pan with a little bit of butter in the oven. They always seem to come out moist for me. Also, determine your cooking time by the thickness of your pork chops. Hope this helps!
I personally don't eat pork, my suggestion is to marinate and constantly basting the meat, for great results.
Pork can come out dry by over-cooking. At one time, it was feared that pork not cooked to 185 degrees could expose the eater to trichinosis, a parasitic disease caused by eating raw or undercooked pork products. Hogs raised in the US and Canada are carefully monitored and trichinosis is no longer a danger. Pork can be cooked to 165 degrees and eaten with no fears. This lower temperature will also make a juicier pork chop or roast.
That being said, I have found that brining is an excellent way to add more flavor to pork products. See the links below for more information on trichinosis and brining.
The "About Brining" link has excellent info on brining and some basic recipes. I recently graduated from Culinary School and brining is an excellent method to prevent dry pork.
Jim
Overcooking will dry the meat.
Roast Pork.
Criss cross the skin with a sharp knife 12mm apart and rub with salt
At each junction press in a whole clove
Place in a roasting dish and put in a pre-heated 180C oven for 30 minutes, and the reduce the heat to 165c.
A 2.7kg leg requires a cooking time of 30-35 minutes per 500g. You are looking at 5 hours cooking time plus the time it takes for your oven to get up to temperature and the resting time.
Add your vegetables when you remove the meat to rest and boost the heat to 180C again.
If the skin isn’t crackling , return to the oven and place on a rack near the top of the oven .
A roast that size needs at least 30 minutes to rest covered with tin foil in a warm place, which gives the vegetables plenty of time to cook .
Chops.
I would suggest you put them under the grill, about 8" from the top element and grill for about 7 minutes each side. (3/4"-1" thick)
Add a few more minutes if they are thicker.
Use a rack in the roasting pan to catch the fat as it drips out.
I never used to cook prok because it was always too dry for me until i learned how to properly do it.
If you are making pork chops start by sauteeing the onions until clear and salt and peppering the pork to taste. In a larger seperate pan flour ur pork chops and place on hot pan with hot oil. fry at about med heat. Just enuf to brown both sides of it. When both sides are browned properly add ur gravy, whatever it be into the pan with the pork. Bring to boil. After it boils turn heat down to low med or even low depending on ur stove. simmer in pan cover for about 45 minutes to an hour. Flipping occassionally. Right before you are ready to eat, throw the onions into the gravy, mix and serve. The meat should be extremely tender.
Another recipe is to use the pork butt. Season it to taste, place in foil pan, cover and bake at about 400 degrees for about 3 to 4 hours depending on size. When finished, remove from oven. Keep covered. U can use the oil drippings in the pan to make grave or you can throw it away. Here you can do so many different things. Throw some BBQ sauce on it and make a BBQ pulled pork sandwich or dish. Put some brown gravy on it and turn it into a roast. Its really fast and easy. it may take long to bake, but once you put it in the oven just set a timer and go on ur way.
This dish, the pork will just fall apart and shred very easily.
As a general rule the longer you cook pork, the softer it gets. Just make sure not to over cook it. Best advice is, watch ur food.
I agree with the brining. My husband and I always brine pork chops, it's delicious! In addition to the recipe that is listed above, try substituting white sugar for brown sugar, and also adding crushed garlic, sherry and peppercorns to the brine.