Yes, ok, fine. I am slightly obsessed with pork. I will always make time to cook pork and nobody will convince me otherwise: it is the most underrated and diverse meat type. It also makes the environmentalists (well, those who are still ok-ish with meat) happy. I read beef will destroy the planet and too much lamb will cause cholesterol problems. Pork is apparently fine and I fully agree with whoever said that.
Many people grew up thinking pork is a beef steak’s dry and tough stepsibling. That’s only because your aunt still thinks trichinosis poses a significant health threat. That is probably the reason why your family has not investigated proper pork cooking methods and tragically overcooked pork over the years.
Should you eat pork medium-rare?
Yes! Of course you should. It’s nonsense that people think you should cook pork until it resembles the same texture as the sole of your shoe. Nowadays pork is produced in line with world-class health, safety, and hygiene standards. You need that slightly pink in the centre of a piece of pork. It is juicy, delicious, and safe. Overcooked pork is not a vibe and luckily it is not the 60’s anymore; you don’t have to grill your pork until you won’t recognize the difference between your pork chop and your silicone spatula anymore.
Pork temperature guidelines
Medium-rare: 60°C (140°F)
Medium-well: 65°C (150°F)
Well-done: If only hell had a weather service we could call.
Method
Step 1
Prep the pork in advance of cooking. Pat the steaks dry with paper towel and season generously with salt the night before. If your time is limited, salt the steaks at least 1 hour before cooking, allowing the salt to diffuse throughout the meat before cooking. Place steaks on wired rack over a roasting pan or a plate. Refrigerate the steaks if seasoning more than an hour in advance; otherwise, leave them outside. Make sure to pull the steaks from the fridge at least an hour before cooking and season generously with freshly ground black pepper.
Step 2
In a small bowl, mix together the honey, olive oil, soy sauce, dijon mustard, and lemon juice. Cover and set aside.
Step 3
Place all the ingredients for the papaya mint puree in the bowl of a food processor and puree until smooth. Cover and refrigerate until needed.
Step 4
Grill the steaks over hot coals or in a heated cast iron pan while brushing with the olive oil mixture, about 3 to 4 minutes per side or until an instant-read thermometer inserted into the center of the steaks registers 60 to 65°C (140 to 150°F). Let rest for 3 minutes. Serve with papaya mint puree, our sweetcorn potato gratin, and fresh seasonal salads.
