Grilling Tips for Tender, Juicy Pork Every Time

  • pre-heat the grill on high
  • reduce the heat and grill the pork over low to medium heat
  • use tongs to turn your pork chops over instead of a fork (forks pierce the meat and let the juices run out)
  • don't overcook
  • cook to an internal temperature of 70° C (160° F), medium doneness.
  • check the temperature with a meat thermometer by inserting it into the thickest part of the meat, away from the bones.
  • if bamboo skewers are being used, presoak them in water for an hour to prevent burning

    Food Safety Tips

  • keep your fresh meat cold after purchase. If the weather is wam, load your meat parcels into the air conditioned car instead of the trunk. If the drive home is more than half an hour, bring an iced cooler to put them in. When home, refrigerate immediately. Ground pork should be used within 24 hours, while fresh pork chops, steaks and roasts should be used within 2 to 4 days. Otherwise freeze them immediately.
  • the safest way to defrost is in the refrigerator, but if you have no time to wait, defrost in a sink of cold water, and change the water every 45 minutes.
  • marinate in the fridge, not on the counter. Do not marinate in a metal bowl or pan.
  • keep your cooked and raw meat separate to prevent bacteria from spreading. Use separate plates and utensils.
  • wash your hands well before and after food preparation - and use soap. Utensils, cutting boards and plates should be cleaned to prevent the spread of bacteria.
  • the prepared meat should be returned to the refrigerator until it's time to grill.
  • check the doneness of the meat with a meat thermometer (see above), or else cut into the centre of the meat - the juices should run clear. The meat should never be served undercooked.
  • once cooked, the meat shold be placed on a clean plate, and not the one that held raw meat. Serve right away. Cooked pork should then be refrigerated or frozen as soon as possible. Any pork left at room temperature for more than two hours should be thrown out. Use refrigerated leftovers within three days.

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