Frequently Asked Questions (FAQ's)

Your most frequent questions about pork answered

Q. How do I get fantastic crackling?  

A. Make sure the rind of the roast is well scored. Brush rind with oil and sprinkle lightly with salt. When the pork is roasted, remove the rind and allow the pork to rest. Place the rind under a preheated grill and grill until the crackling puffs and crisps.

Q. How do I cook pork so it is tender and succulent every time?

A. It is important that the cooking method used is one that suits the cut. Some cuts require long slow cooking whilst others can be cooked quickly. 
Click here for "How to Cook Perfect Pork"

Q. How do I know when pork is cooked?

A. Many people overcook pork, falsely believing pork can be unsafe unless well cooked. Modern farming and production practices means that pork is both leaner and safer than in the past and is most juicy, succulent and tender when cooked to pink with an internal temperature of 71°C. When the meat is pierced with a knife the juices should run clear. A meat thermometer is a good way to test the degree of doneness so that the meat is not overcooked. Overcooking tends to make pork dry and tough. Click here for "Trim Pork Cuts and Cooking Times"

Q. Is pork good for you?

A. Pork is an excellent source of valuable nutrients, and may be incorporated in a balanced diet as part of a healthy lifestyle. Pork contains protein, minerals (iron, zinc, potassium, magnesium) and B group vitamins (thiamin, riboflavin, niacin, B6 and B12). Around half of the fat is monounsaturated. Trim Pork is a brand for New Zealand pork that is boneless, skinless and trimmed to less than 5mm of fat.

Q. Is pork meat fatty?

A. Today's pig is bred and fed by farmers to produce lean meat. Some cuts of pork are so low in fat that they have been accepted by The Heart Foundation to carry the 'pick the tick'. The good thing about the pork fat present is that around half of it is monounsaturated. Trimming of visible fat before cooking is an effective way to further reduce fat intake. People following weight reduction regimes can safely include pork in their diet plan, choosing grilling, baking or low-fat casserole cooking with little of no extra fat.

Q. What is Trim Pork?

A. Trim Pork is a brand that is only able to be used on New Zealand pork that is boneless with skin removed and trimmed to less than 5mm of fat. Trim pork mince is New Zealand pork mince that is at least 90% fat free.

Q. How should pork be stored?

A. Pork should be stored in the coldest part of the refrigerator (generally the bottom) as soon as possible after purchase. It is a good idea to carry a chilly bin in your car to transport your meat after shopping. Uncooked meat should be kept separate from cooked food. If you plan to keep fresh pork for more than 2-3 days before cooking store it in the freezer.

Q. How should I thaw frozen pork?

A. Pork should be thawed in the refrigerator. Allow about 12 hours for small portions or up to 36 hours for larger roasts. Use the pork as soon after thawing as possible.

Q. Why should the roast be rested before carving?

A. This allows the meat to firm and the juices to settle, and it also makes it easier to carve.

Q. Which pork cuts are most suitable for the BBQ?

A. Pork Steaks, fillet, scotch fillet, medallions and patties made from mince. Pork loin chops are best when they have been marinated for at least 30 minutes.

Q. What is a good marinade for pork?

A. A good marinade is a combination of acid (such as lemon juice or vinegar), oil and seasonings (such as herbs and spices). The uncooked meat should be allowed to soak in the marinade for at least 30 minutes before cooking.