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The safe internal temperature for cooked pork is 145°F (63°C) followed by a 3-minute rest. Ground pork should be cooked to 160°F (71°C). Always use a meat thermometer for accuracy.

Pork pairs beautifully with Sage, Rosemary, Thyme, Oregano, Fennel seeds, Bay leaves or Parsley. These herbs enhance pork’s natural flavour whether roasted, grilled, or braised.

Pork pairs well with Onion gravy, Apple or cider gravy, Mushroom gravy or Sage gravy. For extra depth, try gravies made with pork drippings, a splash of white wine, or stock.

A slight pink centre is safe in whole cuts of pork as long as the internal temperature reaches 145°F (63°C). Pinkness doesn’t always indicate undercooking, especially in cured or smoked pork.

Leftover pork can be repurposed into Tacos or burritos, Stir-fries, Sandwiches, Soups or stews, Fried rice or pasta. Always store leftovers in the fridge within 2 hours and consume within 3–4 days.

Use a meat mallet to break down fibres. Marinate with acidic ingredients like vinegar, lemon juice, or yogurt. Slow-cook tougher cuts like shoulder or belly. Brining (soaking in saltwater) also improves tenderness and moisture.

Raw pork can be frozen for 4–6 months for roasts and chops. 1–2 months for ground pork. Cooked pork can be frozen for 2–3 months. Always wrap tightly to prevent freezer burn.

Pork is versatile and pairs with:

White wine: Chardonnay, Riesling, or Pinot Grigio for lighter dishes.

Red wine: Pinot Noir or Merlot for richer, roasted cuts.

Rosé is also a great all-rounder with pork.