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Our local, sweet pork sausage: pork, water, salt, pepper, coriander. By reading the label, I can tell what the difference is in this particular package.


If you'd like to try something different, the Szechuan recipe for Double Cooked Pork is a particular favourite of mine. Dowse the joint of pork in boiling water for two minutes, drain and pat dry. Prepare a basting fluid with mushroom soy sauce, rice wine (dry sherry will work as well), star anise, and chilli oil. Then cut the pork joint into medallions ...


The only way to tell if a pork roast has been cooked long enough is by taking an internal temperature with an instant-read thermometer in several places around the thickest portion of the roast. The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), ...


Pork does tend to turn pink after refrigeration. The FDA changed the safe pork temperature to 145 degrees. If you take it out at 135 degrees it should be fine after sitting a few minutes. Especially with dry cuts like tenderloin, this will work wonders for juiciness! Yes, and it will be a bit pink in the middle and you don't need to reheat it.

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