Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Chewy, tangy-sweet, and comforting, sweet and sour pork is arguably the best known, most-loved dish in Americanized Chinese restaurant repertoire. You begin by marinated pieces of tenderloin with soy sauce, rice vinegar, ginger, and a modest twist: Asian fish sauce. Separately, make the sweet and sour sauce (water, more vinegar, ketchup, sugar, and some potato starch for thickening). Assemble a simple potato-starch batter, then deep-fry each of the elements (batter-coated pork, fresh pineapple, and vegetables), one by one. Finally, assemble all the elements in a wok or large frying pan until everything’s cooked, glossy, and delicious. Steamed white or brown rice is an essential accompaniment.
For more, check out our Easy Chicken Stir Fry and Grace Young’s Stir-Fried Ginger Beef.