On the stove

Stovetop cooking is perfect for frying, searing or simmering. Here are our best cooking tips.

How to cook on the stove

Frying
Heat a little oil in a skillet over medium heat and cook until meat is cooked and browned on the outside. This cooking method is perfect for thin cuts.
Searing
In a heated skillet set over medium-high heat, briefly cook meat on each side to brown the outer surface. This technique is perfect before braising a pork roast in the oven or putting it in a slow cooker.
Simmering
This slow-cooking method involves cooking meat in a large amount of liquid over low heat. This method produces a tender, flavourful meal.
Sauté (in a wok)
A wok has high edges that let you sauté, steam (with a bamboo steamer) and fry food in a bit of oil.

Cooking basics

The thermometer is a cheap and easy to use tool that allows you to always have the right temperature according to your tastes.

Medium-rare

The meat’s internal temperature must reach between 60 °C and 64 °C (140 °F and 147 °F)
Medium

The meat’s internal temperature must reach between 65 °C to 69 °C (149 °F to 156 °F)
Well-done

The meat’s internal temperature must reach between 70 °C and 74 °C (158 °F to 165 °F)

Cuts	Cook time
Flank steak	Heat some oil in a skillet set over high heat. Sear the flank steak (marinated) for about 5 minutes on each side for a well-browned exterior and pink interior. Place meat on a rack and cover with foil. Let stand for 5 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
Chops	Heat some oil in a skillet set over medium heat. Carefully place chops in the skillet. Cook pork chops for 3–4 minutes on each side or until internal temperature reaches 63 ^oC (145 ^oF) for medium rare. Place meat on a rack and cover with foil. Let stand for 5 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
Cubes	Heat some oil in a saucepan set over medium-high heat. Brown meat for 3 to 4 minutes. Sprinkle with flour while stirring and cook for 1 minute. Add broth and bring to a boil. Cover and simmer for about 45 minutes or until meat is tender.
Shoulder	Heat oil in a pot set over medium-high heat. Brown meat on all sides. Add broth. Cover and simmer over low heat for 2–3 hours. Add broth as needed while cooking. Remove meat and shred with a fork.
Cutlets	Heat some oil in a skillet set over medium heat. Carefully place cutlets in the skillet. Cook meat for 2 minutes on each side or until the internal temperature reaches 63 ^oC (145 ^oF) for medium rare.
Leg	Heat oil in a saucepan set over high heat. Sear leg for 2 minutes on each side. Add broth and bring to a boil. Cover and cook over low heat, adding about 1 hour per kilogram (30 minutes per pound).
Tenderloin	Heat some oil in a skillet set over high heat. Sear pork tenderloin for 3 minutes on each side. Cover and continue cooking over low heat until meat is browned on the outside and pink on the inside or until the internal temperature reaches 63°C (145 °F) for medium rare. Place meat on a rack and cover with foil. Let stand for 10 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
Loin	The loin can be cut into pieces or strips and cooked on the stove. Add a little oil to a skillet set over high heat. Sear strips for 3–4 minutes on each side.
Ground pork	Heat some oil in a skillet set over medium-high heat. Cook patties for about 3 minutes on each side or until browned. Cover and continue cooking for 10 minutes over low heat or until internal temperature reaches 71 °C (160 °F). Turn once during cooking.
Sausage	Blanch sausages in a large pot filled with boiling water. Simmer over low heat for about 5 minutes. Drain. Heat some oil in a large skillet set over medium heat. Brown sausages on each side. For pan-frying only: cook over low heat for about 15 minutes, alternating between sides every 3 minutes.

On the stove

How to cook on the stove

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