'pink' Pork

[2Margaret]

I recently had a 'trio of pork' dish at a fine dining type restaurant. The pork loin item was served 'rose pink' with several dots of blood in the flesh. I had always understood pork should be well cooked and was perturbed by its appearance. On asking the staff I was told this was perfectly acceptable in loin of pork, as to cook it more thoroughly would render it tough and tasteless. On speaking to a relative with catering college qualifications I was told that in training students had been told pork can carry a 'harmful worm' so should always be well cooked. Can anyone enlighten me. I must say I was put off by the appearance of the pork but that is probably due to the mantra that pork should always be well cooked.

[Svejk]

Didn't take long for this thread to descend into smut, did it? ;)

[tonyav]

No it didn't sweaty, and it wasn't me that started it either.

[Svejk]

Quel surprise.

[Barmaid]

And back to the OP.......

I always serve my pork a bit pink - we have roast pork about once every 3 weeks. I have never been ill as a result. The trick is to rest it for a LONG time, covered in foil.

[tonyav]

And back to the OP.......


What ever could she be implying lol.

[shaneystar2]

It's the "dots of blood " bit that would put me off .It should be an even colour even if it's served "rose pink ".I don't mind a bloody steak but not pork with bloody bits ..

[DTCwordfan]

what's smut about that, Svejk?....the Chinese eat virtually all of an animal.

[Connemmara]

I am the same as you boxtops - like all meat to be well and truly cooked - would die if I saw pink

[Svejk]

Oh, I didn't mean you dt.I know you're a serious gourmand. It was. that tony and his harem.