It's pork, not beef, I made a mistake.
1: The piece pre cooked
2: Seasoned with salt, black pepper & paprika
3-4: After 4 mins on each side in high heat, basted in butter and garlic.
5: I thought this was raw still, like I said, I don't know rarities.
6: I put it on the pan again for less than a minute and just ate it

The outside most definitely looked better than the other 2 attempts and this was way, way juicier. Question, should I cut of large parts of fat? A portion was half fat and I found it difficult to chew on compared to the pork itself.

by Hmmmly

12 Comments

  1. Charger_scatpack

    That’s still a bit under done for pork imo

  2. GrumpyOldBear1968

    what cut of pork?

    you can actually reverse sear thick pork like you would a steak. it helps with the fat. I prefer pork medium, as rare I don’t like the taste myself.

    in my country you can eat pork rare (Canada), in some countries you shouldn’t.

  3. How you treat fat should depend on the cooking technique. Low and slow can handle thicker fat caps because the longer cook can still render the fat all the way through. Faster cooks should be trimmed down. Fat should never give much resistance when chewing. If it does, it’s either gristle or unrendered. It should melt in your mouth if prepared well.

    I prefer my pork at medium. For white meat, it should be juicy but warm in the center with a little pink hue. You should see the juice on the grain when you cut it. If you don’t, it’s well done.

  4. I have never seen such red pork. Looks as though it would be tasty 🤤

  5. andrewbadera

    This is not a steak cut of meat. Not all meat is intended to be cooked like a steak. Some cuts, like this, require lower heat and a slower and/or moist (braised) cook.

  6. Everyone tweaking on pink pork, there hasn’t been a case of trichinosis in over 30 years. It only happened bc we used to feed swine raw meat, but that is not allowed anymore and cases have dwindled to none. Pork is a safe to eat mid rare now!

    The USDA even says it’s chill

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