Eating pork with slightly center pink question

[thecoffeeguy]

Hey Folks.

Thought i would ask a hopefully, simple question since on cooking pork properly that i know very little about.

I was at a business lunch on Tuesday and we went to a Japanese place that served pork Tonkatsu (in fact, they had three items on the menu: 2 pork items, one sashimi bowl).

Long story short, as i was eating the Tonkatsu pork cutlet, i noticed it was a little pink in the middle. Full stop! I panicked because mom always said, cook your pork all the way through to kill any trichinosis. Scared the crud out of me and i stopped eating.

I did some research and it sounds like that it is ok to eat pork that has NOT been cooked all the way through and even with a pink center. This is due to the fact that trichinosis has pretty much been eradicated in the US when they changed how pigs are raised (feed grain/grass...no more meat scraps.) I read one article that said that in 2015 there were 50 reported cases of trichinosis, but the majority were from wild game (bear, boar etc.)

All that being said, have to admit, makes me a little nervous and the thought of getting trichinosis scares the dickens out of me.

For those that have more knowledge on the subject, this something i should be concerned about? I doublt it, but thought i'd ask other CP'ers.

[Predarat]

I have had it smoked, slightly pink in the middle, tasted delicious and did not get sick at all.

[Pablo]

Originally Posted by MTG#10

I have a feeling the same thing has been said about you a time or three

This is a very good post.

[Chief Pagan]

Originally Posted by Fire Me Boy!

That even depends on the kind of fish. I like salmon rare-plus. And sous vide, chicken at 145 is amazeballs.

Salmon shouldn't be rare-plus. Sushi is much better. I'm with you on the chicken at 145. I sous vide baby back ribs at 145 before doing a real quick finish on the grill.

[Fire Me Boy!]

Originally Posted by Chief Pagan

Salmon shouldn't be rare-plus. Sushi is much better. I'm with you on the chicken at 145. I sous vide baby back ribs at 145 before doing a real quick finish on the grill.

Salmon 120-125 is where most suggest cooking it. Pretty much where I like it.

[scho63]

Originally Posted by BucEyedPea

I like mine white. Pork is called the other white meat—not the other pink meat.

Besides the thread title asked about "slightly pink center"....that takes up more than just the center if you ask me. I wouldn't go near it. But that's my preference.

If I ever gave you my favorite pork, I know you would like it. It is a little on the pink side, very juicy.....