Also, the addition of salt increased the redness and reduced yellowness of the cooked products. Total cooking loss, drip loss, and reduction in diameter and thickness were higher in patties with 20% fat compared to those with 10% fat, but the addition of salt resulted in reduction, regardless of fat level. Patties containing salt within the same fat level had higher moisture content and lower fat content than those without salt, although no significant differences in compositional properties were observed between the center, midway, or edge positions. In the patties with NaCl, the temperature of the center position was higher than that of the mid-way position. The temperatures at the edges of the patties increased faster than those at the center or the mid-way positions. Cooking rate in patties produced without salt was not affected by fat level, but the addition of salt in pork patties decreased cooking rate, regardless of fat levels.
Ground pork temp done full#
Each patty was cooked from a thawed state to 76.7☌ in a microwave oven with full power (900W). Once the pork is cooked through, remove from the oven and serve alongside the bean and potato salad and the gherkin mayonnaise.This study was carried out to evaluate the cooking effects of fat level (10% and 20%) with and without NaCl (1.5%) on the microwave cooking pattern and properties of ground pork patties. Add the lemon juice and black pepper and mix well.ġ4. This is a higher temperature than their recommended safe-serving temperature of whole cuts of pork at 145 degrees Fahrenheit /62 degrees Celsius. For the Gherkin Mayonnaise, place the mayonnaise, gherkins, shallots, mustard and parsley together in a bowl and mix. The USDA recommends cooking ground pork sausage to an internal temperature of 160 degrees Fahrenheit/71 degrees Celsius. Add the Gorgonzola, parsley and onion to the dressing and mix carefully.ġ2. Add the cooked potatoes, beans, cherry tomatoes and lettuce to the bowl and mix carefully.ġ3. Meanwhile, in a large bowl add the vinegars and oil and whisk. Transfer the pork to the oven and cook for a further 10-15 minutes until heated through.ġ1.
Ground pork temp done skin#
Once hot, Place the pork belly skin side down into the frying pan and cook until the skin begins to crackle.ġ0. Place a dry non-stick frying pan over a high heat. When ready to cook, preheat the oven to 220℃ and cut the pork belly into 4 perfect squares, trimming off any ragged edges.ĩ. Press with another tray on top and place into the fridge to chill.Ĩ. Lift the cooked pork from the dish, place onto a flat tray skin side down and cover with cling film. Carefully remove the pork belly from the oven and leave at room temperature for 15 minutes to cool.ħ. Cover the dish in foil and place the pork carefully into the oven and cook for approximately 2 hours or until a knife can pass through easily. Gently heat the oil to 100℃ and carefully pour over the pork so that it’s totally submerged.ĥ. Place the belly into a deep baking tray that's just big enough to fit the pork.Ĥ. Wash off the salt mix, pat dry and then add the crushed garlic and thyme and rub well. Place the pork belly in a large bowl or dish and rub the salt, sugar and black pepper over the pork and leave to one side at room temperature for 20-30 minutes.ģ. Succulent pork belly with a gherkin and shallot mayonnaise, served with a mixed bean and potato salad and a gorgonzola dressingġ small red onion, peeled and finely slicedĢ00g Jersey Royal potatoes, cooked and halvedġ x 400g can borlotti beans, rinsed & drained wellġ x 400g can cannellini beans, rinsed & drained wellġ small head Romaine lettuce, finely choppedįor the Gherkin, Shallot and Mustard Mayo:ġ. Barbecue sauce: To make this simple pick up a bottle of your favorite brand at the store or you can use homemade barbecue sauce. I typically find it close to the other cuts of pork with refrigerated meats. Here to give us a masterclass in the ultimate roast dish… Phil Vickery is divulging the culinary secrets to getting that melt-in-your mouth juiciest ever pork belly with incredible crackling - that works every time. Ground pork: You can find ground pork meat in most grocery stores or you may need to ask the butcher if they have any.
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