So, you’ve got your frozen pork. Now what? Never, ever thaw it on the counter. That’s how you get a bacterial rave in your kitchen. The safest way is in the fridge overnight—plan ahead, people.
If you’re in a rush, use the cold water method. Submerge the sealed bag in cold water and change it every 30 minutes. It’s faster than the fridge but requires you to remember you’re doing it. (Set a timer, please.)
