Pregnancy food guidance, in plain English

Pork

Pork is safe during pregnancy but must be cooked thoroughly — no pink meat remaining. This includes bacon, sausages, pork chops, and all pork products.

Eat with caution
Pork

Pork is a nutritious meat and safe to eat throughout pregnancy when cooked properly. The NHS advises that pork, like all meat, should be cooked until there is no pink meat and the juices run clear. This applies to all cuts and forms — pork chops, loin, pulled pork, bacon, and sausages. Undercooked pork can carry Trichinella spiralis (a parasitic worm) and other bacteria. Pork sausages in particular must be cooked all the way through — unlike beef steaks, you cannot eat pork products rare or pink. Well-cooked bacon is safe and is one of the most commonly craved foods during pregnancy.

What to be aware of

  • Always cook pork until there is no pink meat and juices run clear.
  • Sausages must be cooked through completely — cut one in half to check before serving.
  • Bacon is safe when cooked through — crispy is better than underdone.
  • Avoid pork products that are served pink, such as some preparations of pork fillet.
  • Pre-packed cooked ham and other cured pork products follow the same guidance as deli meats — see that page for detail.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Roast pork with crackling

Roast pork with crackling

A classic Sunday roast with golden crackling — cooked until the meat is completely done throughout.

Pregnancy tip: The internal temperature of pork should reach 70°C. Pierce the thickest part and check the juices run clear before resting.

Ingredients

  • 1kg pork loin joint, rind scored
  • 1 tbsp olive oil
  • 1 tsp salt (for the rind)
  • 1 tsp fennel seeds
  • Black pepper
  • 2 apples, quartered

Method

  1. Preheat oven to 220°C (200°C fan).
  2. Pat the rind dry and rub with salt, oil, and fennel seeds.
  3. Roast for 25 minutes to crackle the skin, then reduce to 180°C.
  4. Add apple quarters to the tin and continue roasting for 40–50 minutes.
  5. Pierce the thickest part — juices must run clear.
  6. Rest for 15 minutes before carving.
  7. Serve with roasted vegetables and apple sauce.
Sausages with roasted vegetables

Sausages with roasted vegetables

Sausages roasted in the oven until completely cooked through — a simple, reliable weeknight dinner.

Pregnancy tip: Cut the largest sausage in half and check the inside is fully cooked — no pink and piping hot throughout. Roasting rather than frying makes it easier to cook them evenly.

Ingredients

  • 8 good-quality pork sausages
  • 2 red peppers, cut into chunks
  • 1 red onion, cut into wedges
  • 2 courgettes, sliced
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs
  • Salt and pepper

Method

  1. Preheat oven to 200°C (180°C fan).
  2. Toss vegetables with olive oil, herbs, salt, and pepper in a large roasting tin.
  3. Nestle the sausages among the vegetables.
  4. Roast for 30–35 minutes, turning once halfway through.
  5. Cut the thickest sausage in half — it must be completely cooked with no pink.
  6. Serve with mashed potato or crusty bread.