This is also wonderful if you add one or two tbsp. of soy sauce!

Or add a little bit of tomato sauce to color the meat...

Pork does not need to be cooked all the way through anymore. It can be cooked like a steak (Rare- Well Done), best tasting at Medium. Pigs are now grain feed instead of being feed slop like in the past, so the fear of trichinosis is over. Old habits are hard to break though.

I would still cook my pork all the way through. You never know what those farmers are doing out there.I'm just saying.

Do exactly the same, but instead of soy sauce, a taste of ponzu (light soy sauce w/ lemon juice) sauce will do wonders.

This is also good if you add lemon juice and butter to fry, and season with garic and lemon pepper.

I totally agree with Chef Kramer. People asking for their pork well done or their brats par-boiled and cooked to a crisp are really missing the boat. They are usually thinner though.

Hog farmers still feed their hogs slop.....many stores, cafes, etc in MN still haul slop out to the farm.

In reponse to all those discussing Rare Pork. Trichinosis is a parisite usually transmitted from RATS to pigs via feces. In this case, rats can contaminate slop or grain and if you have ever seen a feedlot or slaughterhouse they are not the CLEANEST Nicest places in the world!! Anyway stick to local meats grown by farmers you can visit and talk to. These meats are far more nutritive and clean.

From 2002-2007 only 11 cases of trichinosis were reported in US. All but 2 were from wild game. The other two were from back yard raised pigs. None from commercial production. That is pretty low risk. For flavor sake I will have mine medium rare at most. Pork with no juices make a mediocre dog food.

The issue about trichinosis has nothing to do with what pigs are fed or how they are raised or even whether the individual hog is infected. The reason human infection is almost nonexistent in the U.S. is because of USDA regs that insure that pork sold commercially has been frozen for a certain number of days at a minimum temperature which kills the trichina. (More days at higher temps; fewer days at lower temps. I don't know the requirements.) Bring on the medium rare pork--much better.

I cook my pork to barely medium. There is nothing much worse that well done/dry pork.