Hints & Tips for Storing & Handling Pork

Hints & Tips

All meats continue to cook after being removed from heat, ensure that small cuts such as steaks, chops and cutlets stand in a warm place for 3-5 minutes after taking off heat. The meat will continue to cook but will not dry out.
There are several ways of ensuring pork cuts such as steaks, chops and cutlets are cooked to perfection:
Turn when juices start to appear on the uncooked side and then cook on the other side for 3-5 minutes, depending on thickness or until juices also appear on the cooked side and are clear.
When lightly pressed with tongs the pork should be firm but springy.
Pork is cooked to its most tender and juiciest best when the juices run.

Storage

Pilton Valley Premium Pork products should be kept under normal storage conditions for chilled products between 0-4°C.

Thawing

When defrosting frozen products, place in refrigeration overnight to ensure that the entire product stays at less than 0-4°C as it defrosts.

Products can also be thawed in a microwave oven by following the microwave manufacturer’s guidelines.

Never thaw on the kitchen counter or sink due to potential growth of bacteria at room temperature. Pork cuts should be cooked within 24 hours of defrosting and not refrozen.

Freezing

Pork products can be frozen for up to 3 months - ensure pork is placed in a freezer bag.

Roast Hints

For the perfect roast pork, there are just a few simple steps to remember to make a meal the whole family will love.

Roast with crackling

To help you cook the crispiest crackling, there are three things you need: heat, oil and salt.
• Firstly, preheat oven to 220°C
• Then pat the surface of the rind dry with paper towel
• Rub a little oil and salt well into the scored rind
• Finally, cook for 20 minutes at 220°C (this will begin the crackling process), then turn down oven to 180°C and cook for 45 minutes per kg
• Rest for 5-10 minutes and enjoy!

Roast without crackling

• Preheat oven to 180°C
• Gently sear roast in a hot pan
• Place in oven and cook for 45 minutes per kg to finish
• Rest for 5-10 minutes and enjoy!

Remember, pork is at its juicy best when cooked medium.

What size roast should you choose?

Use this as a guide to help you select your roast.

Bone-in roast	250 g per person	6 people = 1.5 - 1.6 kg roast
Boneless roast	200 g per person	6 people = 1.2 - 1.3 kg roast

Ham Carving

What size ham should you choose?

Bone-in ham	200-250g per person	6 people = 1.5 - 1.6kg ham
Bonless ham	150-200g per person	6 people = 1.2 - 1.3kg ham

Glazing your ham
• Prepare your favourite glaze recipe, or try our Spiced Honey and Orange Glaze.
• Remove rind and use a sharp knife to score ham in a diamond pattern
• Next, place ham scored side up in a large baking pan and brush over glaze
• Finally, place into a pre-heated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.

How to cut a whole leg ham

Step 1

Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and each side of the ham to about halfway up. Peel the rind back.

Step 2

Run the tip of the knife around the bone, on the underside of the ham. Begin to slice on a slight angle down to the bone.

Step 3

Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock.

Step 4

Continue slicing down to the bone, working your way around the ham. When you've reached about a third of the way up, you can remove the bone by making a few short cuts at the joint.

Step 5

To keep your ham fresh, fold rind back over exposed surface, place in a Ham Bag, pillowcase or wrap in a tea towel and store in the fridge.

Storing your ham

Soak a Ham Bag, pillowcase or tea towel in 4 cups of water and 2 tablespoons of vinegar.
Wring out excess water and place ham in the Ham Bag, pillowcase or wrap in tea towel. Store in coolest part of fridge.
Re-soak bag in solution every few days or when Ham Bag dries out.