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Pork needs to be fully cooked to avoid stomach upset when eaten. In general, pork should always be cooked to a minimum temperature of 63 °C (145 °F) to be safe to eat (or 71 °C (160 °F) for ground pork), and use high heat. The thermometer is the best way to monitor the cooking temperature. If you don’t have a thermometer, there’s still a way to determine if the pork is fully cooked.
Steps
Use a thermometer to measure the temperature continuously
- Thin slices of meat are not suitable for inserting a thermometer during cooking.
- The pork chops and bacon are too thin to use with a thermometer.
- You can insert the thermometer first, but it will interfere with the processing steps.
- Avoid sticking the thermometer into the bone as this can affect the temperature reading.
- If the slice is less than 2cm thick, you can insert the thermometer from the side, or from the top edge.
- The internal temperature of the pork will continue to rise after you take it out, regardless of whether you cook it in the oven or slow cooker.
- Never eat pork whose internal temperature has not reached at least 63 °C (145 °F).
- For ground pork, 71 °C (160 °F) is considered the minimum temperature instead of 60 °C (140 °F).
- Wait 15 minutes before serving for pork slices 2.5 cm thick or more, but for thin slices, the waiting time will be less.
- Monitor the thermometer to make sure it passes the 63 °C (145°F) mark before eating. If the temperature is not reached, you should continue cooking.
Use an instant thermometer to check for doneness
- Unlike thermometers that measure temperature continuously, each time you check you will poke and pull out the thermometer.
- Do not measure instantaneous surface temperature as it does not reflect internal cooking temperature.
- Even if you’re not using an oven, remove the meat from the heat source before testing.
- Checking the temperature while leaving the meat on the stove or in the oven can also affect the temperature readings.
- If the meat is thinner than 2.5cm, you should poke the thermometer horizontally instead of from the top.
- Remember to remove the thermometer from the meat before continuing to cook.
- Remember the pork will continue to cook after you remove it from the heat source.
- An internal temperature of 63 °C (145 °F) would be considered “rare,” so you can choose to cook longer.
- An internal temperature of 71 °C (160 °F) is generally considered ripe.
- You do not need to wait after removing the ground meat from the heat source.
Check for doneness without using a thermometer
- If the juices from the meat are clear or very pale pink, the pork is cooked.
- If the water is not clear, you need to cook again and check again later.
- If the knife or skewer can go in and out easily, the center point of the meat is tender enough.
- If the resistance is large, you should continue cooking and check again in a few minutes.
- Pork will have a uniform opaque color and may be slightly pink when cooked.
- With very thin slices of meat like bacon, you can check without cutting.
- If there is water leaking from cooked pork, it should be clear.
- If the meat feels soft to the touch, it needs to be cooked more.
Advice
- Pork is considered “rare” at 63 °C (145 °F), “half-cooked” at 66 °C (151 °F) – 68 °C (154 °F), and “cooked” at 71 °C (160 °F).
- Always wash your hands after handling raw or undercooked pork.
- Digital thermometers are considered the most accurate way to measure the internal temperature of meat.
Things you need
- Instantaneous or continuous temperature measurement
- Heat resistant gloves
- Grill rack or pan
- Knife or skewers
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 8 references cited in this article that you can see at the bottom of the page.
This article has been viewed 5,535 times.
Pork needs to be fully cooked to avoid stomach upset when eaten. In general, pork should always be cooked to a minimum temperature of 63 °C (145 °F) to be safe to eat (or 71 °C (160 °F) for ground pork), and use high heat. The thermometer is the best way to monitor the cooking temperature. If you don’t have a thermometer, there’s still a way to determine if the pork is fully cooked.
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