Easy Tips To Poach Pork
Poached pork is tender, tasty, and healthy. This moist heat cooking method does not require any addition of fat and hence is definitely counted among the healthier ways to cook pork especially for which are less tender parts like shanks, ham, and shoulder cuts. Moreover, simmering gently in seasoned liquid draws out flavor from the bones and the meat making the pork taste delicious. Read on for some easy tips to poach pork along with the detailed instructions…
How to Poach Pork
- Wash pork cut with clean water and chop into chunks.
- Take a saucepan large enough to accommodate the meat.
- Put in meat, desired flavorings like onion, garlic, other vegetables, spices etc.
- Now pour in the poaching liquid or water to submerge the meat pieces.
- Bring liquid in saucepan to boil.
- Skim the foam being formed on the surface.
- Reduce the heat and cover saucepan with a tight fitting lid.
- Let pork cook in simmering liquid until done.
- Check the meat for doneness by inserting a meat thermometer. An internal temperature of 155 degrees F to 165 degrees F is indicative of meat having cooked.
- Let pork sit for about 15 minutes before being cut and served.
5 Easy Tips of Poaching Pork
- The poaching liquid should only be simmering gently and not boiling during the cooking time since high temperature can toughen pork meat.
- Do not use a very large pan lest the poaching broth has a diluted taste.
- Plain water is best for poaching pork. This can be seasoned with spices, herbs, stock, vegetables, fruit juices, wine, or fruits as desired.
- The broth can be used for cooking other foods like dumplings and vegetables being served with poached pork.
- Pork meat is cooked well when the insides have a slight hint of pink.
Poach pork and use the meat in a number of recipes like sandwiches or as a main meal. The poaching liquid can be reduced and served as sauce along with the pork.