Food Safety: Do I have to boil pork and then fry it?
I know that I should cook pork at 63 °C and without rinsing to avoid cross-contamination. My question is the following; I want to fry pork chops: Does this means I have to boil the pork in water until that temperature and then fry or just toss it into the oil and wait until it reaches that temp? And if I don't rinse it, does it mean the pork just goes with the blood to the boiler or frying pan?
Sorry for the stupid question, but I'm really a noob at cooking and everyone adviced me to just rinse it with vinegar.
Best Answer
No, you do not. A pork chop can be safely cooked by only frying it. That doesn't mean that if you fry a pork chop it's guaranteed to be safe. You can use a meat thermometer to see if the inside has reached 63 (or whatever recommend temperature you're aiming for), and don't take it out of the pan until it does. (Note you are not cooking it at 63, you are cooking it to 63.)
When the chop is very thick, you might find it too seared on the outside by the time it gets to temp in the middle. A way around that is to sear both sides and then put it in the oven. Again you use the thermometer to be sure it is cooked.
I won't say that no-one ever boils pork. Many people boil (or more accurately, simmer) ribs for a long time, to break down the connective tissue, before quickly glazing them on a grill. But boiling a pork chop is pretty unusual.
I don't rinse pork before I cook it. Many cultures have a tradition of rinsing meat with water, vinegar, or lemon before cooking it. Modern advice is that this isn't needed. It won't hurt the pork if you do, but it's possible you could spread contamination through your sink or wherever the water ends up. That's why people advise you to skip any kind of rinsing.
As a final note, I don't add oil when I fry a pork chop. I don't "toss it into the oil" I put it in a pan - nonstick, or a heavy stainless steel. Don't turn it too often: it will release from the pan as it cooks.
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Do you need to boil pork before cooking?
Boil, Season, and Deep FryThere are times when pork needs to be boiled before frying. Boiling makes it tender and gives is a more crisp texture when fried later on. This is true to dishes such as lechon kawali and crispy pata.Why do you boil meat before frying?
Boiled meat can make a tender and juicy stew or pot roast. Tough cuts of beef are tenderized through a slow cooking process using a small amount of liquid in a covered pot. Cooking with moist heat will not only make meat tender but also increase the digestibility and bioavailability of nutrients.Why do people boil pork?
The idea is that by boiling the pork belly, it not only renders out some of the fat, it also tenderizes the meat. Because the boiling time is so short it's debatable how tender it makes the meat, but what it does do is prime the fat for high-heat cooking.Should I boil pork before marinating?
Pour any marinade or sauce that has been in contact with raw meat into a saucepan and bring it to a boil. This needs to be a complete, rolling boil to ensure that all of the bacteria is killed. Foodborne bacteria die at 165 F (75 C), so this is your target temperature.How cook the best pork wet fry - how to cook pork wet fried / pork recipe -by wairimu eats
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