Don’t panic. 150°F is still okay. 155°F is getting dry. 160°F? You’re in shoe territory again. Not the end of the world, but a sad one.
Use a brine next time. Soak pork in salt water. It acts like a moisture force field. Even if you over-cook a little, it stays plump.
But aim for 145°F. It’s the sweet spot. The pork belly of perfection. The pig spirit rewards you.
Final Witty Reminder
Check your thermometer. Wash your hands. Don’t cross-contaminate. That’s the boring, non-sexy part.
The sexy part is slicing into that pink, juicy masterpiece. The steam rising. The first bite. The silence at the table because everyone is eating.
So go forth. Cook pork to 145°F. Rest it for three minutes. Then feast like a king who just discovered the Renaissance. Your dinner guests will thank you. The pig thanks you. And your new grandma would approve.
