Pork is the kind of meat that has experienced something of a reputation over many years. In the 1950s it was important to cook pork to the point of being well done because of the danger of contracting trichinosis. Nowadays, however, pork is bred differently and the porkers are fed in a different way. The result: the meat is safe enough to heat up to its internal temperature of 160 degrees Farenheit. When the pork turns a lightish pink, then the meat is done.

For the past one hundred years, Americans have been inculcated with the notion that pork should be cooked until it is very well done because of fears of trichinosis, a parasite afflicting pigs. The facts, however remains that trichinosis has been almost eliminated in the United States; but guidelines for cooking have never been updated to mirror this new reality. Therefore, ancient cooking techniques, added to the leaner breeds of pork on the market today often result in dry, chewy and overcooked pork. It is therefore wise to have an updated awareness of current cooking techniques for pork to reflect these changes.

As for the phrase, “Pork is the other kind of white meat,” this is from the 1980s period. The basis behind this is that since porkers don't ambulate as much as cows, they don't exercise as much and do not use as much oxygen because the muscles are not flexed and contracted as much. This basically means that the use of less oxygen results in the production of less myoglobin, which is a red coloured molecule resulting inthemeat having a lighter color.

Nowadays, pork is about 32% leaner than the pork we used to eat in the 1980s. On a per pound basis, pork has more nutrients than chicken. Since it has a lower fat content, it is more difficult to cook pork but on the other hand, it is safer to eat, but remains juicky and oh so tender.

Pork is made up of protein, water, sugar, connective tissue, and fat in varying amounts. To cook this properly, you need to balance a safe final cooked temperature while maintaining moisture in the meat.

There are five main prok cuts:

•Leg (ham, cutlets, boneless roast)

•Side (spareribs, bacon)

•Loin (rib roast, sirloin roast, rib chop, loin chop, country style ribs, tenderloin, and Canadian-style bacon)

•Shoulder Butt (blade roast, ground pork, sausage)

•Picnic Shoulder (smoked hocks, picnic roast)

The loin, the most tender part of the animal, is where most of the common consumer cuts come from. This means that pork should be cooked like any other low fat meat: either for a short period of time at high temperatures, or for longer times at lower temperatures. Moist heat, such as braising, poaching, simmering, and crock pot cooking, also works well.

The time needed to cook pork is based on how thick the cut is. Thinly cut pork chops can be pounded and then sauteed for 5-7 minutes before they are done. Thicker pork chops, up to 1-1/2" thick, can cook in the crock pot for 8-9 hours. Pork roasts usually need to cook for hours. And the super-tender pork tenderloin can be thinly sliced and cooked in seconds in a stir-fry.

As for the recipes needed to cook pork, one very good cookbook dealing with the topic is "99 Ways to Cook Pork" by PSI Publishing, Quezon City, Philippines. The recipes are a combination of Philippine and Chinese recipes for cooking those succulent pork dishes.