A feedlot-raised pig will taste different than a pasture-raised pig since their diet and amount of exercise will alter the flavor and texture of their meat. Most types of pork or boar behave very similarly but there are differences that can arise based on the type of animal and how it was raised. This lesson will help you make the most out of all types of pork, including supermarket pork, pastured pork, wild/semi-wild boar, and other porcines.
#MARINATED SOUS VIDE PORK CHOPS HOW TO#
In a previous lesson we discussed How to Sous Vide Beef and Red Meat, and pork follows very similar guidelines but with generally higher tempertatures on the low end. It's also safer to eat because you can fully pasteurize it without over cooking it. In general, sous vide pork turns out much more moist and tender than it does with any other cooking technique. Today we will dive into the best way to sous vide pork.
More Resources More Resources Resources More Resources.Equipment and Tools Equipment and Tools Equipment Equipment and Tools.Getting Started Guides Getting Started Guides Getting Started.Sous Vide Time and Temperatures Sous Vide Time and Temps Sous Vide Time and Temps Sous Vide Temps.Muscle fibrils tense up very tight, expelling internal moisture in copious amounts-a chop can lose up to 30% of its moisture when cooked to 150☏ or higher. Above 140☏ things start to go south pretty fast.It's a good range-solidly in the comfort zone for those afraid of pink or undercooked pork, but still quite juicy. This is generally how I cook pork chops for guests unless they specifically ask for them less cooked. Your meat will be mostly white with a faint pink hue quite firm, but still plenty juicy. Between 130 and 140☏ you're in medium territory.The meat is firmer and no longer translucent, but rather a pleasant rosy pink with tons of moisture. Between 120 and 130☏ you're at medium-rare.Some folks like the very center of their chops to be rare. The meat is starting to firm up a bit, but is still translucent and deep pink or red. Between 110 and 120☏ you're in rare territory.It'll be translucent in color, like raw meat, and have a soft, unpleasant texture. Below 110☏ your pork chop is still very close to raw.They contain many different muscle groups, some of which can be quite tough. Sirloin chops: come from the end closest to the rump.Because tenderloin and loin cook so differently, it's very difficult to cook a center-cut chop evenly without over- or under-cooking one side or the other. Center-cut chops: The porcine equivalent of a T-bone steak, with a large eye of meat on one side of the bone, and a smaller eye of tenderloin on the other side.Depending on which end of the rib section the chops are cut from, they can have either a ton of fat and connective tissue around them (when cut from the blade end), or very little (when cut from the sirloin end). Rib chops are easily identified by their large eye of tender meat. Rib chops: Cut from behind the shoulder.They're packed with flavor, but can have some tough or stringy bits. These chops tend to have the darkest meat, and plenty of surrounding fat and connective tissue. Blade chops: Cut from the shoulder-end of the loin.
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