Forget everything your grandma told you about “cooking it until it’s dead.” The USDA recently dropped a bombshell: you only need to hit 145°F (63°C) internally. That’s it. That’s the magic number. After that, the pork is safe, juicy, and not a speck of pink will haunt your dreams.
But here’s the kicker—you’re not frying to that temp. You’re frying to surpass it by a little, because carryover cooking is a real jerk. If you pull it at 145°F, it’ll coast to about 150°F while resting. That’s your sweet spot.
The Pan Is Your Battlefield
Now, let’s talk about the oil and the pan. You want medium-high heat, which in chef-speak means “hot enough to make a drop of water dance like a breakdancer.” I’m talking 350°F to 375°F in the oil. If you don’t have a thermometer, use the wooden spoon trick: dip the handle in the oil. If bubbles fizz around it like tiny excited groupies, you’re ready.
Don’t use olive oil. It’ll smoke like a chimney after a bad breakup. Use something with a high smoke point—canola, avocado, or even lard (because pork deserves a tribute to its ancestors).
