How to defrost pork

When defrosting make sure the temperature of the pork does not exceed 5℃ to prevent the risk of foodborne illness. There are definite right and wrong ways to defrost pork and you need to be confident that you are using a safe, reliable method.

Three safe ways to defrost pork

Use a skewer to check that your pork is fully defrosted. If it meets any resistance other than the normal meat texture, it’s still frozen. Ice crystals or meat rigidity are also signs that thawing is incomplete.

Defrosting pork in the refrigerator

Time taken: 12 - 24 hrs

Defrosting pork in the refrigerator is the safest method to maintain a consistent temperature below 5°C, inhibiting bacterial growth. However, it requires planning and is slower than other methods taking 12-24 hours depending on the size and density of the joint or pieces.

Defrosting pork in cold water

Time taken: 1 - 3 hrs

Submerging pork in cold water is faster than defrosting in the refrigerator. It takes between 1-3 hours but requires regular water changes every 30 minutes to encourage a gradual reduction in temperature. This method is not advised if the room temperature is above 32℃ as the water could become too hot and promote microbial growth. If this happens, throw the pork out and don’t eat it. Hot water should never be used for this same reason.

The pork should remain wrapped to prevent water penetration which could affect the taste, texture and nutrient content.

Defrosting pork in the microwave

Time taken: 10-15 mins per KG (check the user manual)

The quickest defrosting method for pork is in the microwave. Check your user manual and use the defrost setting and time recommended. To ensure even thawing, rotate the pork frequently and check to ensure it doesn't start cooking. The lack of precise temperature control is an issue with microwave defrosting so it is advisable to cook the pork immediately after.

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Unsafe ways to defrost pork (avoid these)

Defrosting pork at room temperature or in the oven is not considered safe. There is a risk that the external temperature of the pork will rise faster than the internal temperature and if it rises above 5℃ bacterial pathogens create a food risk.

Do not defrost pork at room temperature

Defrosting pork or any other meat at room temperature is dangerous. It might speed the thawing process up but the surface of the meat is exposed to a variable room temperature, which could exceed 40℃ in the summer months. This allows bacteria to grow, increasing the risk of foodborne illness.