Brown the meat lightly on all sides over medium to high heat in a bit of oil. Season (but salt only after cooking). Place in a roasting pan and insert a thermometer into the meat, avoiding bone and fat. Cook at 160ºC/325ºF (190ºC/375ºF for tenderloin) uncovered until the thermometer reads 70ºC/160ºF (20 to 30 min. per 500 g / 1 lb). Remove from oven, cover, and let rest 10 to 15 minutes before carving.
Roasts (shoulder or buttock roasts - picnic or butts - cuts from the interior of the round or sirloin)
Lightly brown on all sides over medium heat in a bit of oil. Season. Add 250 to 500 ml (1 to 2 cups) of liquid. Cover and let simmer in light heat or cook in the oven at 160ºC/325ºF, 45 to 55 min. per 500 g / 1 lb (45 min. total for portions of the round and sirloin, and for strips.) For roasts, take from heat or out of oven and let rest 10 to 15 minutes before carving.
Small cuts, fried or grilled (cutlets, strips, rib chops, tournedos, medallions, brochettes, burgers, tenderized slices)
Season or marinate (salt after cooking). Brown in a touch of oil or grill in the oven at medium heat. Cook 2 to 5 minutes for cutlets, medallions and strips and 6 to 12 minutes for rib chops, brochettes and tournedos, depending on their thickness. Cook 5 to 10 minutes for burgers and serve them well cooked. Turn once or twice while cooking, using tongs.
Barbecuing
Meat exposed to the heat of a barbecue is under immense pressure. If you prick it or cut into it while it's on the grill, the pork will lose its delicious juices. Use tongs to turn it and let it rest for several minutes before cutting.
Brochettes on the barbecue
To prepare brochettes starting with the same large piece of meat, make sure you cut it into cubes of a uniform size. Equally sized pieces will guarantee even cooking and a better hold on your skewers.
Soak wood skewers in water for at least 30 minutes to make sure they don't catch fire during cooking. Oil them before sliding the pork cubes on - this will make them easier to remove after cooking.
For more tender meat, cover the brochettes and let them sit for one or two minutes before serving.
Advice on marinades
Let your pork marinate for 2 to 12 hours at the most; any longer and the marinade will harden the meat.
If you want to serve the marinade that your pork was in, make sure to boil it for at least three minutes to avoid contaminating the cooked meat. |
