How to cook fresh pork

Some of the more popular fresh pork cuts are pork chops, pork loin, and pork ribs. There are three types of pork ribs. Spareribs are from the breast and rib sections and provide little meat. Back ribs, or baby-back ribs, are cut from the loin, so they have more meat. Country-style ribs, from the shoulder end of the loin, have the most meat, but not necessarily the most flavor.

When purchasing fresh pork, look for meat that is pale-pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh, the older the animal.

How to cook fresh pork

Fresh pork was once cooked to an internal temperature of 170 to 185 degrees F to avoid trichinosis. But with the new leaner pork, such a temperature is no longer necessary, nor is it advised. Cooking meat to this temperature will dry out the pork, making it chewy and hard to cut. Some older cookbooks on your shelf still may advise this higher temperature as a guide, but a better internal temperature is 160 to 170 degrees F, which will produce juicy, tender meat. At this temperature, the inside of a fresh pork cut may still be pinkish. This tinge of color is nothing to worry about as long as the internal temperature has reached at least 160 degrees F. That temperature destroys any organisms that could cause trichinosis.

Fresh cuts of pork can be prepared with dry-heat cooking methods of grilling, broiling, and roasting, but marinating or basting may be necessary to keep the meat tender.

Serving suggestions

Marinades made from citrus fruits add a nice accompanying flavor to pork. The acid from the fruit also helps tenderize the meat. Pork holds up under some strong sauces, such as barbecue sauce. Pork can be sliced into medallions and added to stir-fry dishes or served with steamed vegetables for an elegant entree. Sweeter foods, such as applesauce or sweet-and-sour sauces, also complement the flavor of fresh pork.