Pork turns brown due to a chemical reaction between protein and sugar. Heat is necessary for the reaction, so you see browning during cooking. In addition to changing appearance, browning adds a meaty, savory flavor. The flavor of browned pork is most intense on the outer surface. Adding sugars, such as corn syrup, speeds the browning process. Use unrefined sugars in marinades for a richer flavor and more nutrients.
The Maillard Reaction
Pork turns brown due to a chemical reaction called the Maillard reaction. Scientist Louis-Camille Maillard discovered the reaction while studying amino acids in the early 1900s. Heating proteins causes them to denature, or unravel into amino acids. Maillard observed that the mixture of amino acids and sugars on the surface of meat slowly browns when heated.
Temperature
Heat is necessary for the Maillard reaction, which begins above 285 degrees Fahrenheit. Pork browns most easily between 300 and 500 degrees Fahrenheit. As meat cooks, the outside temperature becomes higher than the inside temperature. The temperature difference triggers the Maillard reaction, creating strong surface flavors.
Marinating
Marinating and basting pork encourages the Maillard reaction. Ingredients such as sweeteners, broth, butter and gelatin add sugars and proteins to the pork's surface. Marinades also contain acids that seep into the pork and denature the outer proteins. Use marinades with low acidity. High levels of acidity impede browning.
Oils and Breading
Use oils to prevent the Maillard reaction. Oils create a protective coating that seals in the surface sugars and proteins so they brown less easily. When you bread pork, flour starches combine with meat juices and swell up, creating a sticky insulating coating. Flour breading allows browning while preserving more delicate meat surfaces.
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