Pork is a delicious and versatile meat that can be prepared in endless ways. However, one of the biggest challenges when cooking pork is ensuring that it comes out tender and juicy. Pork tends to be leaner than other meats like beef, so it can easily become tough and dry if not cooked properly. The good news is that there are some simple tricks you can use to make sure your pork chops, roasts, and other cuts turn out mouthwateringly tender every time.
Why is tenderizing pork important?
When pork isn’t properly tenderized, the texture can be quite chewy and tough to bite through. This makes for an unpleasant mouthfeel and can make the pork seem undercooked even when it’s not. Tender pork should have some “give” when pressed with a fork or finger and should pull apart easily when chewing. When pork is cooked just right with the proper tenderizing techniques, it becomes wonderfully juicy, flavorful and enjoyable to eat.
Properly tenderizing pork before cooking allows seasonings and marinades to better penetrate the meat for enhanced flavor. It also ensures the pork cooks evenly throughout. Bite-through tender pork makes for a much more satisfying meal.
Manual tenderizing techniques
Here are some of the easiest manual techniques for tenderizing pork at home:
Use a meat mallet or tenderizer hammer
A meat mallet or tenderizing hammer can be used to pound pork cuts like chops, steaks, roasts and cubed meat. Place the pork between two pieces of plastic wrap or wax paper and use the mallet or hammer to pound it with moderate force. You don’t need to flatten it entirely, just pound it enough to help break down the tough muscle fibers. Pound both sides of thicker cuts.
Score/stab the pork
Using a sharp knife, make light cuts or scores in the surface of the pork. Cut diagonal lines across the meat about 1/4 inch deep and 1 inch apart. Be careful not to cut all the way through. This helps break down the fibers so seasonings can better penetrate the pork.
Use a fork
A simple fork can also be an effective tenderizing tool. Poke the tines of the fork all over the pork so they pierce and create small holes across the surface. Focus on areas that are thicker. Flipping the pork over and poking the other side helps tenderize both sides evenly.
Marinade tenderizing
Marinating pork in an acidic ingredient helps naturally break down and tenderize the meat. Here are some easy marinade options:
Buttermilk
The lactic acid in buttermilk makes it a tenderizing superstar. Let pork marinate in buttermilk anywhere from 2-8 hours before cooking.
Yogurt
Plain yogurt also contains lactic acid to tenderize pork. Mix yogurt with spices, herbs and oil to create a flavorful marinade.
Wine or vinegar
The acids in wines like white or red wine vinegar also help tenderize pork. Let pork marinate in wine, vinegar or a mix for 1-3 hours.
Fruit juices
Pineapple, kiwi, papaya, orange and other fruit juices contain enzymes that break down tough fibers. Marinate pork in pure fruit juice or a mix for 2-4 hours.
Baking soda
Baking soda is a tenderizing powerhouse for meats. To use it:
- Mix 1 teaspoon baking soda with 1 cup water.
- Place pork in a sealable plastic bag.
- Pour the baking soda solution into the bag.
- Seal the bag, removing excess air.
- Gently knead the bag to distribute the liquid evenly.
- Refrigerate 1-2 hours, flipping bag halfway through.
- Rinse pork well before cooking.
Enzyme tenderizing
Meat tenderizing enzymes are available as powders made from papaya, pineapple, ficin or bromelain. They help break down the tough collagen and connective tissues in pork. Here are some tips for using them:
- Mix the powder with a bit of water to form a paste.
- Rub the paste evenly over the pork.
- Place pork in a sealable plastic bag and refrigerate for 1-2 hours.
- Rinse pork before cooking.
Brining
Brining involves soaking pork in a saltwater solution which helps season it while also hydrating the meat so it stays juicy. It can help pork feel more tender when cooked. Make a basic brine by mixing:
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 quarts water
- Aromatics like peppercorns, bay leaves, herbs (optional)
Submerge pork in brine, refrigerate 6-12 hours. Rinse before cooking.
Low and slow cooking
Cooking pork low and slow helps break down connective tissues over time. Methods like braising, stewing and roasting at 250-325 F make pork deliciously tender. Always cook pork to safe internal temperatures.
Add acid during cooking
Adding acidic ingredients like vinegar, wine, tomatoes, fruits or fruit juices to the pan or roasting pan with pork can help tenderize it as it cooks. The acids help soften pork and amplify flavor.
Conclusion
With the wide range of easy, effective tenderizing techniques, there’s no reason to put up with tough pork ever again. Take a little time before cooking to properly tenderize pork using one of these handy methods. Your chops, roasts and other cuts will turn out mouthwateringly juicy, tender and delicious each time. Enjoy the full, amazing flavor of properly cooked pork with these simple tricks.
| Tenderizing Method | Time Needed | Best For |
|---|---|---|
| Meat mallet/hammer | 5-10 minutes | Chops, steaks, roasts, cubed pork |
| Scoring/stabbing | 5 minutes | Chops, roasts, whole cuts |
| Fork poking | 5 minutes | Chops, steaks, roasts |
| Marinading in acidic liquid | 2-8 hours | All cuts |
| Baking soda solution | 1-2 hours | All cuts |
| Enzyme tenderizing powder | 1-2 hours | All cuts |
| Brining | 6-12 hours | All cuts |
| Low and slow cooking | Several hours | Tougher cuts like shoulder |
| Add acid during cooking | Cooking time | All cuts |
As you can see, there are quick and easy options like scoring or marinading as well as hands-off time tenderizing methods like brining or cooking low and slow. With the wide range of techniques, you can find a tenderizing solution for any type of cut before cooking. Keep these tips in your back pocket to turn out perfect, tender pork every single time.