Whether or not you add water when cooking pork depends on the cooking method and the desired outcome. Some methods benefit from added water or other liquids, while others do not.
Here's a breakdown:
-
Slow Roasting (for pulled pork): Yes, adding liquid is often beneficial.
- Purpose: The liquid (water, cider, wine, or stock) creates steam, which helps to keep the pork moist and tender during the long cooking process.
- How: Wrap the pork joint in foil, add approximately 300ml of liquid around the joint, and seal the foil tightly.
- Result: This results in incredibly tender and easily shredded pulled pork.
-
Pot Roasting: Yes, liquid is added.
- Purpose: Liquid helps tenderize tougher cuts of pork during a long braising process.
- How: Brown the pork joint in oil in a casserole dish, then add liquid like broth or stock.
- Result: This creates a flavorful and tender roast.
-
Roasting (other methods): Not necessarily.
- Purpose: For other roasting methods, such as roasting a pork loin or tenderloin, adding water is generally not recommended.
- How: These cuts are leaner and benefit from dry heat to develop a flavorful crust. Adding water can lead to steaming rather than roasting, resulting in a less desirable texture.
- Result: Dry roasting creates a crispy exterior and juicy interior.
-
Pan-frying or Sautéing: No.
- Purpose: These cooking methods rely on dry heat for browning. Adding water will hinder the browning process and result in steamed pork.
- How: Cook pork chops or smaller cuts in a hot pan with oil or fat.
- Result: Proper browning and flavorful crust.
In summary, adding water or other liquids when cooking pork is often done when slow roasting or pot roasting to tenderize and add moisture. It's generally avoided when roasting leaner cuts or pan-frying to achieve optimal browning and texture.
