[clan]

Rare pork is most certainly a thing! You are missing out.

The scare of pork is the risk of trichinella. To such such a degree that some speculate that is why Muslims have codified it as haram.

Trichinella is practically non-existant in domestic pigs in EU due to regulation/industry.

In the US you should take more care. You should however remember that cooking food safely is not a magic temperature but a function of temperature and time. The threshold for pork is then 63C because mostly everything unwanted is dead at that temperature.

But if you keep it at a lower temperature but for a longer time you will have the same effect. An easy way to do this is using "sous vide". Simply put a water bath at a constant temperature. This has the advantage that if you vacuum your meat it can go into the water straight from the freezer without defrosting first. I usually add one hour to the sous vide time to allow for defrosting time.

So I usually sous vide pork chops (from the neck) at 54C for some hours and then pan sear to finish the crust. With quality pork I honestly find this superior to a regular bovine steak!

See: https://en.m.wikipedia.org/wiki/Trichinella https://douglasbaldwin.com/sous-vide.html#Safety