How do
you safely defrost and cook
fresh pork?
Safe Defrosting
There are three safe ways to defrost pork:
in the refrigerator, in cold water (in an airtight or leak-proof bag)
and in the microwave. Never defrost on the counter or in other
locations.
It's best to plan
ahead for slow, safe thawing in the refrigerator. After defrosting raw
pork by this method, it will be safe in the refrigerator 3 to 5 days
before cooking. During this time, if you decide not to use the pork, you
can safely refreeze it without cooking it first.
When
microwave-defrosting pork, plan to cook it immediately after thawing
because some areas of the food may become warm and begin to cook during
microwaving. Holding partially cooked food is not recommended because
any bacteria present wouldn't have been destroyed. Foods defrosted in
the microwave or by the cold water method should be cooked before
refreezing because they potentially may have been held at temperatures
above 40 °F.
It is safe to cook
frozen pork in the oven, on the stove or grill without defrosting it
first; the cooking time may be about 50% longer. Use a meat thermometer
to check for doneness. Do not cook frozen pork in a slow
cooker.
Marinating
Marinate pork in the refrigerator in a
covered container up to 5 days. Boil used marinade before brushing on
cooked pork. Discard any uncooked leftover marinade.
Partial Cooking
Never brown or partially cook pork, then
refrigerate and finish cooking later, because any bacteria present
wouldn't have been destroyed. It is safe to partially pre-cook or
microwave pork immediately before transferring it to the hot grill to
finish cooking.
Safe Cooking
For
safety, the USDA recommends cooking ground pork patties and ground pork
mixtures such as meat loaf to 160 °F. Whole muscle meats such as chops
and roasts should be cooked to 160 °F.
Can Safely Cooked Pork Be
Pink?
Cooked muscle meats can be pink even when
the meat has reached a safe internal temperature. If fresh pork has
reached 160 °F throughout, even though it may still be pink in the
center, it should be safe. The pink color can be due to the cooking
method or added ingredients.
