Pork Cooking Guide

There are two different methods for cooking pork: dry heat and moist heat.

1. DRY heat: means cooking uncovered without the addition of liquid. This is most suitable for loin cuts, although some leg and shoulder cuts can be prepared using dry heat.

Dry heat methods include:

ROASTING – to cook uncovered in a pan, usually in an oven, surrounded by hot, dry air.

  • Roast larger cuts of pork (over 2 lb/1 kg) at 325°F (160°C)
  • Smaller roasts (under 2 lb/1 kg) should be roasted at 350°F (180°C)
  • Do not cover
  • Do not add liquid
  • Roast to an internal temperature of 155–160°F (68–70°C)
  • Remove from oven, tent loosely with foil and let rest 5–10 minutes before slicing

Note: Roast pork tenderloin at 375°F (190°C) for 30–35 minutes total time or to an internal temperature of 155°F (68°). Tent with foil; let rest 5 minutes.
Cuts for roasting – Loin Roasts, Crown Roasts, Racks of Pork, Pork Tenderloin, Ribs

BROILING – means cooking directly under intense heat.

  • Cook 3–5” (8–12 cm) from heat source
  • Cook using medium heat until meat surface is browned and slightly firm to the touch
  • Use tongs rather than a fork for turning

Cuts for broiling – Chops, Steaks, Pork Tenderloin, Kabobs, Satays, Ribs

PANFRYING/SAUTEING – to cook quickly in a small amount of oil over direct heat in an open pan.

  • Use a medium-high temperature
  • Cook to medium. Ground pork and burgers should be cooked to well-done.

Cuts for panfrying – Chops, Burgers, Cutlets/Schnitzel, Tenderloin Medallions, Cubes

STIRFRYING – to cook smaller pieces of meat at a high temperature in a small amount of oil, stirring briskly during cooking.
CUTS FOR STIRFRYING – Strips, Cubes, Ground Pork

BARBECUING – means to cook directly over intense heat.

  • Preheat barbecue on high
  • Reduce heat to medium or low temperature to cook.

Steaks/Chops – grill over medium heat
Roasts – Preheat barbecue. Turn off heat on one side and reduce heat on other side. Place roast on the “off heat” side, directly on the grill or in a pan. Close cover and cook to 155°F (68°C) on a meat thermometer.
Ribs – Method #1: Barbecue over low – medium heat, turning, about 1 1/2 hours. Brush with barbecue sauce during the last 30 minutes. Method #2: Place ribs in a pan with 1/2” (1.25 cm) water. Cover with foil and roast in the oven at 350°F/180°C) or over low heat on the barbecue 90 min for side ribs, 45 min for back ribs. Remove from pan and place on barbecue. Barbecue over low – medium heat, turning and brushing with sauce, about 20 minutes.

2. MOIST heat: means cooking in a covered pan with added liquid or steam. This is an excellent method for leg and shoulder cuts. Moist heat methods include:

BRAISING/POT ROASTING – means to cook in a small amount of liquid.

  • For both large cuts (roasts, ribs) and smaller cuts (chops and cubes)


  • Brown meat first, if desired
  • Add a small amount of liquid
  • Cover and simmer over low heat or in the oven approx. 30–35 min per lb/0.5 kg

Cuts for braising/pot roasting – cubes, chops, leg and shoulder roasts

STEWING – means to cook in a moderate amount of liquid by simmering.

  • For smaller pieces (cubes)


  • Brown meat first
  • Add liquid to cover, cover pan and simmer over low heat or in the oven
  • 30–35 min per lb/0.5 kg

Cutes for stewing – cubes

Click Here for our Pork information guide.


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