How To Tenderise Pork

Alright, let’s talk pork. We’ve all been there—you spend good money on a lovely chop, only to chew through a slab that’s tougher than a two-dollar steak. Don’t cry into your gravy! Tenderising pork is actually pretty simple, and I’m here to walk you through it like we’re swapping secrets over coffee.

First up: brining. This is the cheat code for juicy, fork-tender meat. Just dissolve a few tablespoons of salt (and a little sugar, if you’re fancy) in water, toss in your pork, and let it chill for 30 minutes to two hours. The salt works its magic, breaking down proteins so they stay moist. Pro tip: add some peppercorns or rosemary for bonus flavor. Your pork will thank you—and so will your jaw.

No time for a brine? Grab a mallet. Yes, whacking your meat is therapy. Place the pork between two sheets of plastic wrap, then pound it gently (not rage-pounding—we’re tenderising, not making a mess) to an even thickness. This breaks up tough fibers. Plus, it’s a great way to vent about your day.

Another sneaky trick: use a fork. Poke holes all over the pork before cooking. This lets marinades seep deep inside, adding flavor while physically disrupting those sinewy bits. My favorite marinade? Soy sauce, ginger, and a splash of pineapple juice—the enzymes in pineapple are natural tenderisers. Just don’t leave it too long, or your pork will turn to mush. Trust me, I learned that the hard way. (RIP, those carnitas.)

3 Ways to Tenderize Pork - wikiHow

Finally, low and slow is your friend. A quick sear in a hot pan, then finish in a low oven (around 300°F/150°C) until it’s just cooked. Patience, grasshopper. Overcooking is the #1 enemy of tender pork—we want juicy, not dry and sad.

And remember, butter makes everything better. Rub a bit over your cooked pork and let it rest. That’s it. You’ve conquered the pig. So go ahead, serve those chops proudly. Because life’s too short for tough pork, and you, my friend, just became the hero of your dinner table.