Pork has a bad reputation. The meat is thought to be fattening and pigs are considered filthy, disease-carrying animals because in the past, they sometimes carried trichinae, which passed on to humans who ate undercooked pork. Improved sanitation means trichinosis is less of a problem today as long as you shop at markets that buy their meat from licensed breeders.
Modern breeding methods are also resulting in leaner pork, which is good for those worried about their fat intake and cholesterol but bad for those who prefer more tasty meat. The adage, 'fat is where the flavour is' holds true with pork; fat also keeps the meat moist.
All these recipes are best made with slightly fatty pork from the butt, shoulder or loin. The loin shouldn't be mistaken for the tenderloin, which is a long, lean strip of meat. The loin usually comes with the skin-on, which makes a layer of crackling. You won't need the skin for two of these recipes so have the butcher remove it. You can save the skin and freeze it, and it's good for adding gelatin to soup stocks.
In the past, it was recommended that pork be cooked to an internal temperature of 75 degrees Celsius, with the instant-read thermometer inserted at the thickest part of the meat but not touching the bone. Most cookbooks now say it's safe to cook the pork to an internal temperature of 65 to 70 degrees Celsius.
Cuban roast pork with mojo criollo (pictured)
This sauce is potent, garlicky and delicious, and the leftover pork makes delicious sandwiches.
If you make this with pork loin, it can be roasted with the skin on, which gives a crispy crackling. The marinade absorbs better if the skin is removed.
