Products in this catalogue
It's time to get better pork on your plate with these hot buying tips. * Fatis your friend. Look for small flecks or marbling in your pork as fat is flavour. * The secret to the juiciest pork is the colour. Keep an eye out for pork that is pinkish-red, as the deeper-coloured cuts are better at holding moisture when cooked. * Steer clear of meat that has dark spots on the fat. When life permits, taking the time to marinate your pork is a great way to ensure tenderness and flavour. * Asarule of thumb, aim for % cup of marinade per half kilogram of pork. * Ziplock bags are a great mess-free way to marinate. Plus, they make it easy to remove as much air as possible, forcing the marinade to mingle with the meat. Ideally, marinate for 2-4 hours and avoid leaving longer than overnight. Roasted Lye a thy Peer lec cs Nectarines Plating up pork Finding the right cooking temperature is the final step to plating perfectly succulent pork. And a meat thermometer isa great way to doso. For fresh pork, aim for anything over 63°C as this is the safe internal cooking temperature for cuts like chops, roasts, loins and tenderloins. Once cooked, rest for three minutes and enjoy! Well Done 71°C Medium-Well 68-71°C Medium-Rare 63-66°C Enjoy fresh Aussie pork in a summery salad, stir fry orasasucculentroast 37
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