Pork always has to be fully cooked right?

Well, the answer is no. But it depends upon the actual cut according to the Food Safety Information Council. The following is from the FSIC website (https://foodsafety.asn.au/pork-how-to-cook-it/?fbclid=IwAR1Za3y0f1_A1_WfV53ycz2gBk4EPKYk3Rf8Z2JTqJeYApJh_1-shYDms1A) about cooking pork;

“Pork in whole cuts will only be contaminated on the outside so can be cooked to your taste as long as it is browned on the outside. However it is better quality if pork steaks and pieces are cooked to 70°C and roasts to between 70°C and 75°C in the centre.

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”

The Australian Pork Ltd website (https://www.pork.com.au/hints-overview/) gives some tips and recommended methods for cooking pork properly, including the following;

• Like all meat, pork continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince).
• Always cut meat across the grain to keep tender.
• Avoid frequent prodding of the meat while cooking.
• For best results, meat should be brought to room temperature prior to cooking.
• Marinating can add extra flavour and tenderness, especially on the BBQ.