Toggle navigation
Kitchen
Sign In | Sign Out
Search
  • Our Commitments
    • Our Commitments
    • Customers
    • Animal Care
    • Food Safety & Quality
    • Employees
    • Environment
    • Community
  • Products & Brands
    • Prairie Fresh®
    • Daily's® Premium Meats
    • 67th Street BBQ™
    • Quick Fire™ Premium Meats
    • International Seaboard Farms & St. Joe Pork
    • Seaboard Energy
  • Recipes
    • Recipes
    • Recipe Club Newsletter
  • Kitchen
    • In the Kitchen
    • Benefits of Pork
    • Buying, Handling and Storing
    • Cooking Pork
    • FAQ
    • Resources
    • Allergens
  • About
    • About Us
    • Our Mission
    • Facts & Figures
    • History
    • Quality Circle
    • From Pigs to Pork
    • USDA Process Verified
    • Scholarship
    • News
  • Careers
    • Career Center
    • Apply Now
    • Teams & Roles
    • Benefits
    • Locations
    • Campus Corner
    • Working at Seaboard Foods
  • Resources
    • Producer Center
    • Customer Care Center/Order Center
    • Seaboard Corporation
    • Seaboard Transport
    • Seaboard Energy
    • Seaboard Triumph Foods
  • Contact Us
  • Sales Center
Page Image
Skip Navigation LinksSeaboard Foods > Kitchen
Sauté
Page Content

​​See below for sautéing basics including instructions, cooking tips and recommended cuts.

 

​Sautéing Basics

1. Heat a small amount of oil in a large heavy skillet over a medium-high heat.

2. Place pork in skillet; do not cover.

3. Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

Cooking Tips

  • Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.

Recommended Cuts

  • Chops

  • Ground Pork

  • Tenderloin
​ ​ ​ ​

​Braise​

​Broil

​Grill/BBQ

​Roast

​Stew


 

Sautéing basics, cooking tips and recommended cuts are sourced from The National Pork Board.