REHEATING food can be risky, but at the same time, you have way too many leftovers to throw away.
This is what you need to know about reheating pork and how to make sure that your food is safe to eat.
You need to make sure that the pork you are reheating has been stored in the fridge or freezer for three days, and that it has been put away after two hours of cooking.
You can heat pork in the microwave, oven or hob.
Make sure that you serve the reheated pork hot and don’t let it get too cold, to avoid getting any bacteria on it.
If you’re reheating something like roast pork or pork chops, be aware that once reheated, the meat might be a bit drier and tough.
Read More on Food
This does not mean that it is not safe to eat.
The best way to reheat pork is by using the microwave or hob.
Alternatively, during the hot summer days, you can light up the barbecue and reheat there.
Make sure that when reheating pork, the meat is hot throughout.
This is because rare pork can contain parasites and give you food poisoning.
If you’re reheating sausages, for example, make small cuts in them to make sure that they are reheated on the inside too.
If your pork is in some sauce or gravy, reheat in the microwave or a slow cooker.
Add a little bit of water before reheating so that the food does not dry out.
If you’re reheating pork in the microwave, set the power on medium and check it every two minutes.
Just like slow-cooking the pork makes it even better, even slow reheating it, and this way it’ll be less dry.
Reheating pork in the oven, ensures more moisture and preserves its texture.
Put the temperature on between 350 and 400 degrees Fahrenheit and cover it with a lid or some foil to prevent it from drying out.
You can only reheat pork once.
Make sure that once fully reheated, meaning it’s smoking hot throughout the whole piece of meat, it is consumed immediately.
Read More on The Sun
Do not let it cool itself too much, or leave it for later.
This can cause the pork to pile up bacteria on it and it can give you food poisoning.
