| PORK |
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| Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side. |
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Grilling |
Frying / Griddling / Dry frying |
Stir frying |
Casserole / Stew / Pot roast / Braising |
Roasting |
| Steaks |
| Fillet sliced (tenderloin), 1-1½cm (½-⅝") |
3 - 5 mins each side |
2 - 4 mins each side |
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Not recommended |
Not recommended |
| Loin, leg, shoulder, valentine, medallions 1-2cm (½-¾") |
6-8 mins |
6-8 mins |
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Leg, shoulder steaks: |
Oven temp: Gas mark 4-5, 180°C, 350°F |
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Oven temp: Gas mark 3, 170°C, 325°F - 2-3 hours |
25-30 mins turn halfway through |
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Braise/casserole 1-1½ hours |
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| Loin, leg, shoulder, valentine, medallions 2cm +(¾"+) |
8-10 mins each side |
8-10 mins each side |
Not recommended |
Leg, shoulder steaks: |
Oven temp: Gas mark 4-5, 180°C, 350°F |
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Oven temp: Gas mark 3, 170°C, 325°F |
25-30 mins turn halfway through |
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Braise/casserole 1-1½ hours |
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| Pork chops |
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| Loin, chump, spare-rib 1-2cm (½-¾") |
6-8 mins each side |
6-8 mins each side |
Not recommended |
Oven temp: Gas mark 3, 170°C, 325°F |
Oven temp: Gas mark 4-5, 180°C, 350°F |
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Braise: 1-1½ hours |
25-30 mins turn halfway through |
| Loin, chump, spare-rib 2-3cm (¾-1¼") |
8-10 mins each side |
8-10 mins each side |
Not recommended |
Oven temp: Gas mark 3, 170°C, 325°F |
Oven temp: Gas mark 4-5, 180°C, 350°F |
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Braise: 1-1½ hours |
25-30 mins turn halfway through |
| Pork ribs |
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| 2-3cm (¾-1¼") |
10-15 mins total |
Not recommended |
Not recommended |
Not recommended |
Oven temp: Gas mark 6, 200°C, 400°F - 25-30 mins |
| Belly slices |
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| 1-2cm (½-¾") |
8-10 mins each side |
Not recommended |
Not recommended |
Not recommended |
Oven temp: Gas mark 6, 200°C, 400°F - 20-25 mins |
| Bacon |
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| Streaky, back rashers 2mm (⅛"), middle rashers 2mm (⅛") |
2-3 mins each side |
2-3 mins each side |
Cut into trips 2-4 mins + 2 mins with veg |
Not recommended |
Not recommended |
| Gamon steaks |
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| 1-2cm (½-¾") |
4-6 mins each side |
4-6 mins each side |
Not recommended |
Not recommended |
Oven temp: Gas mark 4-5, 180°C, 350°F - 15-20 mins |
| Pork joints |
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| Loin, leg, shoulder, belly, hock |
Not recommended |
Not recommended |
Not recommended |
Leg, shoulder, belly and hock: |
Oven temp: Gas mark 4 -5, 180°C, 350°F |
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Oven temp: Gas mark 4 -5, 180°C, 350°F |
Medium: 30 mins per 450g/½kg(lb) + 30-35 mins |
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Pot roast 30-35 mins per 450g/½kg(lb) + 30-35 mins |
Well done: 35 mins per 450g/½kg(lb) + 35 mins |
| Gammon joints |
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Not recommended |
Not recommended |
Not recommended |
Boil: 20 mins per 450g/½kg(lb) + 20 mins |
Oven temp: Gas mark 4 -5, 180°C, 350°F |
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30 mins per 450g/½(lb) + 30 mins |
