12 May Love me tender
I’ve had some feedback recently from people who’ve tried my pork recipes and had a problem with tough meat.
Now, I know it’s important to chew your food properly, but no one wants a mouthful of shoe leather, and when you’ve gone to all the effort of making a home-cooked meal, you want the meat to be tender and delicious.
I have to confess that, while I like my beef steak bloody, I’d rather err on the side of caution when it comes to pork. Still, it’s easy to overcook it and end up with cardboard.
The secret to cooking moist, flavoursome, tender pork is mostly in the cut. A very lean chop, like a rib or loin needs to be cooked quickly, while sirloin and shoulder steaks, rich in sinew and fat, benefit from slower cooking to let the connective tissues break down.
I tend to steer clear of boneless and loin chops. They’re difficult to cook well and don’t give much in the way of flavour, anyway. My favourite pork for stir fries and quick curries is tenderloin. This is a surprisingly cheap cut, but, if you slice it thinly, it can be safely cooked in just a couple of minutes and, as the name suggests, is never tough.