Pork steaks and pieces should be cooked to 70°C and roasts to between 70°C and 75°C in the centre. Leave to rest for 3 to 5 minutes.
Pork that is minced, stuffed, rolled or boned or is mechanically tenderised (with small holes in the surface to penetrate into the meat) will be contaminated by bacteria throughout so must be cooked to 75°C in the centre. You can’t tell if it has reached a safe temperature just by looking so always use a meat thermometer
See more about how to cook pork on our member Australian Pork Ltd’s website