Pork

Ingredients · Proteins

Pork

From shoulder to loin. Pork browns hard in circulating heat. Fatty cuts self-baste; lean chops need oil and timing.

In the air fryer. Score fat caps. Pull chops a few degrees early and rest. They climb while sitting.

Nutrition

Typical values per 100g raw loin

143kcal

Protein
21g
Fat
6g
Carbs
0g

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Origin

Domestic pig (Sus scrofa domesticus), central to East Asian, European, Latin American, and Southern U.S. kitchens.

Herbal & culinary notes

Rich in thiamine (B1). Choose leaner cuts for everyday plates; save shoulder for shredding.

How to store

Fresh chops/roasts: fridge 3-5 days; ground pork 1-2 days. Freeze steaks/roasts up to 6 months, ground 3-4 months.

Food safety

Cook whole cuts to 145°F (63°C) with a 3-minute rest. Ground pork to 160°F (71°C).

Food hazards

Historically linked to Trichinella (rare in commercial US/EU pork) and Toxoplasma. Proper cooking remains the control. Keep raw pork separate from salads.

Recipes using Pork

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