Pork

Cooking with pork can certainly intimidate some, especially if they aren't fully versed in its various cuts and best methods for preparation. As with all meats, proper handling, preparation, and cooking techniques can make the difference between a juicy, flavorful dish and a dry, bland disaster. One of the most common pitfalls when cooking pork is overcooking. It's often rooted in the misconception that pork must be cooked thoroughly to avoid illness. It is true that pork should be cooked to safe temperatures; however, modern farming methods have greatly reduced the risk of trichinosis, a disease often associated with eating undercooked pork. Consequently, it's okay—and even recommended—for cuts like pork chops or tenderloins to have a little pink in the center. Another area where people tend to go wrong with pork is not properly seasoning it, or overcooking leaner cuts, like tenderloin, which results in a dry piece of meat. A well-marinated or brined pork can wonderfully absorb flavors, and a good thermometer aids in avoiding overcooking. A lesser-known tip when cooking pork is the importance of letting it rest before cutting into it. This allows the juices to redistribute throughout the meat, thus ensuring a moist and flavorful result. Another trick is to use the fatty cuts of pork, like the belly or shoulder, for low and slow cooking methods like braising or slow-roasting.