15 Jul 2026 · Adepa Pork Hub
For years, home cooks were told to cook pork until it was grey all the way through. That advice is outdated. The safe internal temperature for pork is 71°C (160°F) for ground pork and sausages, or 63°C (145°F) with a 3-minute rest for whole cuts like chops and tenderloin.
A meat thermometer is the only reliable way to check — colour alone can be misleading. Cooking to the right temperature (not beyond it) keeps your pork juicy instead of dry.
For slow-cooked cuts like pork belly or shoulder, you're aiming for tenderness rather than a specific temperature — around 90°C internal is typical for that fall-apart texture.
