how do i cook pork so its nice and not chewy???

Answer 1

slowly in the oven with water

Answer 2

There are many different cuts of pork so it's kind of hard to tell you how to cook it. Some cuts need to be cooked slow and low for a long time, others can be grilled. The most important thing to remember when cooking meat is that when you remove it from the heat there will be residual cooking.This means if you take something out of the oven when the internal temperature is 145, in ten minutes the heat will carry over and the final internal temp maybe 10 degrees higher.

Answer 3

SLOW COOKER PORK STEW

1 1/2 pounds boneless pork, 1 inch cubes
5 large carrots, quarter inch slices
2 large onions
2 stalks celery, quarter inch slices
2 cups parsnips, peeled and cut in 3/4" cubes
4 cups chicken broth
1 teaspoon sage or 1 tablespoon chopped fresh leaves
1/4 teaspoon oregano
1/2 teaspoon salt
2 large potatoes, cut in 3/4" cubes
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons Wondra flour
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons dry sherry

In a large heavy bottomed skillet over high heat, brown the pork in the olive oil. When the pork begins to brown, reduce heat and add one chopped onion. When he onion begins to brown, add the sherry and deglaze pan.

Add remaining ingredients except one onion, butter, and flour and place in a slow cooker. Cook on low heat setting six to eight hours. Two to three hours before serving, add the second onion thinly sliced. (If this is not possible, just add the second onion at the start, but reserving the second onion for adding later adds an extra dimension of flavor).

Mix the butter and flour together and turn heat setting to high for the final hour of cooking.

Answer 4

Depends on what kind of pork you are cooking. If it is a pork roast, I would put it in the crockpot with a little water for about seven hours. You can add barbecue sauce and drain water once it is tender for barbecue to eat on buns. I also put it in the crockpot with sauerkraut and potatoes for a great meal. I cook porkchops in a skillet or on the grill and just brown them on both sides with heat pretty high to make sure they are cooked. Do not stick them with a fork while cooking as this will take out the juices. Good luck.

Answer 5

I would put the roast pork in a hot oven gas marked 8 for about twenty minutes this will seal the joint to contain juices and help the crackling harden, then turn down and cook gas mark 4 for about 1hr 30 mins (depending on the weight of the joint).

Answer 6

if the pork as still got the fat on it scour it with a knife and rub some salt into it leave it to stand for 15 Min's and then wipe dry put in a dish and cook on a high heat for the first 20 Min's then turn the heat down to fish cooking on a slow heat then the pork will be juicy and you will have some crackling as well the fat that's left in the dish pour into a cup and leave to cool then you can have dripping and bread for supper as well

Answer 7

put teaspoon of starch flour into the pork, add water if dry so all the pork is coated- the pork should be wet, coated with the starch/water mix. then simply fry in oil as usual. don't overcook pork as this will make it tough but the starch helps make it more soft.

Answer 8

As above but use cider and brandy a cup of each whilst slow cooking - bon appetite

Answer 9

Shake and Bake. This makes it tender not chewy.

Answer 10

starch powder,you'll find in chinese store,chop the meat and mix half a teaspoon of the powder(for 500 g meat),salt or soy sauce,pepper and stir fry ,medium fire
give a try