Cooking pork is not as tricky as some might remember it being in years past.
Today’s pork need not be overcooked. In the past, it was recommended that pork be cooked “very well” to be safe, because of the risk of trichinosis. This often resulted in dry, tough meat.
Today’s pork is leaner, but also safer. Fortunately, with improved food safety knowledge and better production methods in Canada, trichinosis is no longer a risk in Canadian pork.