Quick Cooking Pork


The simple methods of grilling and frying lend themselves to small cuts of pork, producing tender and flavourful meat in a matter of minutes. Grilling, in a ridged pan on the stovetop or under the grill, is perfect for cooking chops or pork kebabs; stir-frying in a wok over high heat is best for cooking pork strips.


For succulent and tasty meat, chargrilling on a stovetop grill pan is one of the best ways to cook thin or medium cut pork loin chops and it's healthier than pan-frying because it uses less fat. You can use the same technique for cooking under a conventional grill. Allow 6-8 minutes on each side, 5 cm away from the heat.

1. Snip fat and membrane at regular intervals. Brush with oil, press sage leaves into the meat and season.

2. Heat a stovetop grill pan until hot but not smoking. Add the chops and cook for 12-16 minutes, turning once.


Pork tenderloin, sliced on the diagonal, can be cut into strips and stir­-fried.

1. Before stir-frying, marinate the pork strips for at least 30 minutes at room temperature or overnight in the refrigerator. The highly flavoured ingredients of the marinade will make the meat more tasty and tender.

2. To stir-fry the pork, first heat a wok over a moderate heat until hot, then add the oil and heat until hot but not smoking. Add about one-third of the drained pork and toss it in the wok for 2-3 minutes, separating the strips with chopsticks. Repeat twice until all the pork is cooked, then return all the pork to the wok. If you follow these directions the meat will cook quickly and evenly and will not stick to the wok.