Google says that it takes on average around seven to ten minutes on each side but is that true? I see people do it for fifteen minutes on each side, is that overcooking? And is there a difference between the parasites of pork in Europe and America, perhaps that's the difference?

>>21444753 (OP)
European ones are friendlier and more civilzed and greet you.
And TEN minutes per side? How thick is it? Without knowing the size nobody can give you any estimates.

>>21444776
>And TEN minutes per side?
Is that too much or not enough?
>How thick is it?
Let's says cutlets and neck? They are usually not that thick but have no idea how to help you in that regard.

>>21444753 (OP)
Idk man I have put in pork tenderloins at 200c for 20 mins to bake and they turn out good to me but i never have turned them over.

>>21444783
You have 230°C!
10 minutes per side at that temp leads to a delicious shoe sole with carcoal sides.
At that temp < 10 mins TOTAL. You are aware how m,uch 230°C is, right? That's the smoking point of your oil and it will spit hot water oil all over like an angry dragon.
I'd reduce the temp and then do sth like a few mins per side, then take it from the flame and let it sit a lttle bit for the remaining heat to get in.

>>21444818
I just want to not make myself ill from it, that's why I'm asking. Can you tell me exactly what you would do, I too prefer it to be less cooked but with pork it's supposedly dangerous.

Just use an internal thermometer?????

>>21444865
I don't have one and is it really needed?

>>21444849
It's pork, not polonium. Don't overdo it with the fear. Some people eat raw minced pork (very popular in Germany (Mett)).
I don't know your sove, but I'd put a bit of oil in the pan, full heat until it starts to slightly(!) smoke, half heat and put the meat in. Depending on thickness 3-5 mins on one side, flip, another 3-5 mins, heat off, flip over again, lid on and let sit for a few mins. If you wanna make sure you can always just take one and cut in the middle and look at the center. Also see if you can touch it or burn your finger, then that meas that it was heated to killing temperatures.
You don't want to use the rules about beef steaks 1:1, but a bit slight pink in the center is still desireable.

>>21444890
>Some people eat raw minced pork (very popular in Germany (Mett)).
I know and would like to eat it that way but the quality of this one is not as good.
>your stove
It's a small(mini) oven, does it matter, do I have to preheat it? I can't use anything else or other additives like oil, just the mini oven.
>beef steaks
I know that they can just be seared outside but sadly that doesn't seem to be the case with pork.

>>21444867
It's like $7 my guy.
If you're at the level of grilling inexpertise that you need to look up temperature and time guides AND don't even consider the thickness of the cut when doing so, you definitely don't know when your meat is ready to take out without a thermometer. Grilling is not like baking, if you cook each cut the exact same way then some will turn out overcooked and others will turn out undercooked

>>21444904
I may get one tomorrow but still would be nice to know what I can do without it safely.

If you're in the first world all the pigs are tested and you won't get parasites

>>21444926
What if I'm in the second?

>>21444753 (OP)
I think since you don't have a thermometer call these cutlets, ie very thin, and insist on using the broiler element, you're going to have guess when it's time to flip. Check on it in 5 minutes, and look if it's browned or charred at all. if there is any fat along the edge is it slightly cooked or rendered any or firm and full looking? If not, add minutes and leave it. If so, flip and note the time it took for side 2. When you hit the timer for "finishing" Take another look, and feel free to pull one out and cut into it to test the doneness throughout the thickness.If you have to put it back another minute, do that. If you want to hit it with some sauce and repeat steps of flipping a couple extra minutes, feel free to glaze a topping on there.

Well done pork is not tricky. It will lose the pinkness and the texgture becomes firm and white, and at high heat that you're choosing, it's not ideal for tenderness, but it'll be edible.

For the neck, I have no clue. I wouldn't at all buy a neck from any animal, uhh nice way to get prion disease. No one has time for that and it has no cure.

>>21444933
They are actually chops, my bad.
>I wouldn't at all buy a neck from any animal
Strange. What about pork belly and legs, would it take the same amount of time if I make thin slices out of it?

>>21444929
All of eastern yurop should be fine, same with China and Cuba. Probably worse off in the African and middle eastern countries, as well as central asia and oceania, mostly because of Islam.

>>21444933
Pork neck is the best cut retard, it doesn't include any brain typically. Sear it and then braise it slowly for an hour or two until its soft. Its fatty so it will be very delicious

>>21444952
Thanks for the information, I'm still doubtful.

>>21444894

So your using an OVEN (air heating) or a PAN ON A PLATE (contact heating)?
That is a VERY big deffierence. 230° air are by far not the same as 230° metal with oil.

>>21445008
Yes, I'm using a mini oven(I think that's what they are called).

>>21445021

Then how did you plan to cook "on each side"? There are no sides to flip in oven. If forced to use an oven I'd cut them in half and then heat them 15-20 mins, with reducing heat when they start sizzling at the surface (mini oven means close to the heating elements, will burn your meat after too much time at full heat. Remeber that it's 230° AIR temperature, that's what the bimetal contact reacts to, but the heating elements are RED HOT GLOWING at several 100° ) ).

>>21445037
>There are no sides to flip in oven
Really, I thought you're still supposed to do it?
>I'd cut them in half
As in? They are already cut. I'm sorry for the stupid questions but really don't want to mess it up.

>>21445067
If you are baking it on a tray you still CAN if you want, to get the other side into contact with the hot metal, but usually since the all surrounding hot air does the job food is not flipped in an oven.

If they are already cut it's fine, I just meant not too big so that the hot air can reach what would normally be the middle so the heat can reach the center of each piece.

>>21445092
>, I just meant not too big so that the hot air can reach what would normally be the middle so the heat can reach the center of each piece
As in to have enough space between them?

>>21445103
To have ot too much meat on the way to the core so the slower air heat transfer can still get the heat there.

>>21445120
Okay, just one last question. Would the same thing work for fatty meats like belly and shoulders if they are cut thin enough?

>>21445124
Why wouldn't it?
As soon as it's sizzling it means it has reached cooking temps, keep the temperature high enough for long enough and it works with ANY thickness, but it becomes more and more difficult to at the same time keep it from burning. But edible it will be every time.

>>21445120
Also thank you for having the patience to answer all of my questions.