Sunday, January 18, 2009

Pork Made Easy














Whether it’s a soul-warming roast, tender ribs, or a succulent chop, pork is always a delicious choice that’s sure to please any crowd.


Quick Tips
Freshness
Purchase uncooked pork on or before the “sell by” date.

Use or freeze within 3 to 5 days of purchase.
Marinating
Always marinate in the refrigerator, never the sink or the countertop.

Never re-use marinade.
Keeping Clean
Always was your hands with hot, soapy water before handling food.

Use a non-porous cutting board like plastic or glass.
Wash any surfaces that touch raw pork before they touch cooked pork or other foods.
Freezing and Thawing
You may freeze pork dishes like ribs or sweet and sour pork. Use within 3 months for best quality.

Always thaw raw pork in the refrigerator.

Defrosted pork kept in the refrigerator is safe to use for 3 to 5 days.
Leftovers
Cooked pork is safe to eat, cold or reheated to 165 degrees F, within 3 to 4 days.

Pork that has been partially cooked or thawed in the microwave should be cooked and used immediately.

Cooking Methods

Pork cooks quickly. To ensure that it’s at its tender, juicy best, avoid overcooking. The meat can be slightly pink when done; it needs only to reach an internal temperature of 160 degrees F. The juices should run clear, not pink, when the pork is pierced with a fork. For extra flavor, marinate and season with non-fat, low-sodium herbs and spices instead of high-fat sauces and gravies.


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The following video, Chicago's Best Ribs, courtesy of You Tube.


1 comment:

APRIL LORIER said...

OK, not fair, Judi. Your recipe and video made me crazy-hungry for ribs! Wanna come to my house and make them for me? ;-D