Pork cooking tips:

• For best results, pork should always be at room temperature before cooking.

  
  

• The secret for perfect crackling is oil, salt and heat. Rub oil and salt well into the scored rind and place into a preheated 220°C oven for 20 minutes.

  
  

• To aid even cooking, place pork roast on an elevated rack in a dish in the oven or place pork roast onto carrots halved lengthways, halved potatoes or halved onions to elevate.

  
  

• Pork is at its juicy best when cooked on medium heat – a few minutes on medium heat for pork steaks, chops or schnitzels, for example, is all it takes.

  
  

• Try your pork with a hint of pink in the middle.

  
  

• Meats continue to cook after being removed from heat: let rest covered for at least a few minutes in a warm spot.

  
  

• Always cut meat across the grain to keep it tender.

  
  

• When cooking in a pan, turn meat only once.

  
  

• Avoid frequent prodding of the meat while cooking.

  
  

For more cooking tips, visit Pierre at 16 Railway Parade, Highett VIC, ph: (03) 9555 4273.

Keeping pork tender:

• Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat.

  
  

• Keep pork from drying out in the refrigerator by keeping it tightly wrapped. If the meat dries out it could become tough.

  
  

• Cook to the recommended temperature but do not overcook or the meat will become dry and tough.

  
  

• Let meat rest for 10–15 minutes before carving to allow juices to be distributed.

  
  

• Cutting meat across the grain will produce slices with shorter fibres, resulting in more tender pieces.

  
  

Stir-frying with pork strips, diced or minced pork:

• Use a high heat for two to three minutes until light brown.

• Have all your ingredients chopped and ready to go before beginning to cook.

• Try to have your ingredients fairly even in size so that they cook evenly.

• Add the ingredients that take longer to cook first, such as: onions, celery and carrots.

• When cutting meat for stir-fry, always cut meat across the grain.

• Always have your wok nice and hot – you should be able to see a heat haze when it is ready to go. Try not to burn the oil, as burnt oil could affect the taste of your meal.

• Cook in small batches (200 g) to keep the heat in your wok.

The secret for perfect crackling is oil, salt and heat. Rub oil and salt well into the scored rind and place into a preheated 220°C oven for 20 minutes.

Another tip is to take pork out of any packaging, place on a tray and leave open in the fridge a day before serving, this dries out the skin and gives a better crackle.