{"id":6020,"date":"2022-08-25T00:00:20","date_gmt":"2022-08-25T00:00:20","guid":{"rendered":"https:\/\/chef.shangeryou.com\/pork-temperature-chart\/"},"modified":"2026-06-09T09:52:33","modified_gmt":"2026-06-09T09:52:33","slug":"pork-temperature-chart","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/es\/pork-temperature-chart\/","title":{"rendered":"The Complete Pork Temp &#038; Times Chart for Juicy, Tender Results"},"content":{"rendered":"<strong><b>Pork Temp Quick Answer: <\/b><\/strong>\n\nPork cuts, including loin, chops, roasts, etc., should be cooked to a <strong>safe temperature for pork<\/strong> of 145\u00b0F (63\u00b0C) and then allowed to rest for 3 minutes for optimal juiciness and safety. The juiciness of lean cuts of meat can be diminished by overcooking. Exceeding 145\u00b0F (63\u00b0C) on these cuts can lead to unnecessary loss of moisture and flavor. Sausage products made from pork must be cooked to an internal temperature of 160\u00b0F (71\u00b0C) to be safe for consumption.\n<h2><b>Part 1. Health Concerns for Undercooked Pork Done Temp<\/b><\/h2>\n<ul>\n <li>Trichinosis: Early signs are nausea and diarrhea. As the Trichinella roundworm larvae encyst in the pork, elevated fevers and myositis occur, and swelling can appear in the myofascia or periorbital area.<\/li>\n <li>Cysticercosis and Taeniasis: Taenia solium can encyst in the pork as a larva. Taeniasis occurs when the larvae are ingested, and cysticercosis occurs when the larvae encyst in the blood and later in other tissues or organs. Neurocysticercosis (cyst in the brain) is the most dangerous.<\/li>\n <li>Hepatitis E: Pork liver can carry the Hepatitis E virus. It is also concerning for pregnant women and the immunocompromised because it may cause acute liver failure.<\/li>\n <li>Bacterial Infections and Pork: Pork is a very well-known vector for Yersinia enterocolitica, which causes yersiniosis. It may present with abdominal pain that can be very severe and is also pain that may be associated with appendix inflammation. It can also cause the more commonly known Salmonellosis and Listeria Infection.<\/li>\n<\/ul>\nIt can also be ill-tempered towards the body, causing uncontrollable distress. Undercooked pork does not reach the necessary temperature for connective tissue to break down, hence the rubbery texture. It is harder for the internal organs to process effectively.\n\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10736\" src=\"https:\/\/chef.shangeryou.com\/wp-content\/uploads\/2026\/06\/internal-temperature-of-pork.jpg\" alt=\"Pork Temperature by Cut\" width=\"700\" height=\"548\" \/>\n<h2><b>Part 2. Understanding Pork Cuts: Tough vs. Tender<\/b><\/h2>\nWhen it comes to getting pork cuts just right on your plate, you want to make sure you are using the right cooking techniques. Each cut of pork has a different texture and collagen fiber composition, so you want to tailor your methods to the specific cut.\n\nTough Cuts: Such as the shoulder and ribs, benefit from long, slow cooking methods. Less-than-ideal cuts like these collapse into delicious gelatin because the tough collagen fibers break down. Set your cooking liquid to a stable 160\u00b0F (71\u00b0C) to help further break down connective tissue.\n\nLean Cuts:\u00a0 Such as the loin and chops, are tender and have a less dense muscle fiber composition. Quick, high-temperature methods work best with these cuts. For a great end result, sear these in a skillet, then finish them in the oven until they reach the target pork internal temp of 145\u00b0F (63\u00b0C). Be sure to let the meat rest before serving.\n<h2><b>Part 3. Pork Temp Chart<\/b><\/h2>\n<span style=\"font-weight: 400;\">Use this pork temperature chart to determine the ideal internal cooking temperature for your desired level of doneness.\u00a0<\/span>\n\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th align=\"left\"><b>Doneness<\/b><\/th>\n<th align=\"left\"><b>Internal Temp for Pork<\/b><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td align=\"left\"><span style=\"font-weight: 400;\">Medium Rare<\/span><\/td>\n<td align=\"left\"><span style=\"font-weight: 400;\">145-150\u00b0F (63-66\u00b0C) <\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"left\">Medium<\/td>\n<td align=\"left\"><span style=\"font-weight: 400;\">150-155\u00b0F (66-68\u00b0C) <\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"left\">Medium Well<\/td>\n<td align=\"left\"><span style=\"font-weight: 400;\">155-160\u00b0F (68-71\u00b0C) <\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"left\"><span style=\"font-weight: 400;\">Well Done<\/span><\/td>\n<td align=\"left\"><span style=\"font-weight: 400;\">160\u00b0F (71\u00b0C) <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\nAlso, you can use these tables to determine the proper internal cooking temperature and times based on your cooking methods.\n<h3>Roasting &amp; Baking<\/h3>\n\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Weight<\/th>\n<th style=\"text-align: center;\" align=\"left\">Internal Temp<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggested Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Back Ribs<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 lbs. per rack<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 hrs<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Shoulder (roast at 275\u00b0 F.)<\/td>\n<td style=\"text-align: center;\" align=\"left\">3-6 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">55-85 min per lb.<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Tenderloin Temp(roast at 425\u00b0 F.)<\/td>\n<td style=\"text-align: center;\" align=\"left\">1-1.5 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">20-35 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ham, fully cooked<\/td>\n<td style=\"text-align: center;\" align=\"left\">5-6 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">140\u00b0 F\/60\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">20 min per lb.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n<h3>Boiling &amp; Grilling<\/h3>\n\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Weight<\/th>\n<th style=\"text-align: center;\" align=\"left\">Internal Temp<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Sirloin Pork Chop<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.75 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-12 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ground Pork Patties<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">160\u00b0 F\/71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-12 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ham steaks<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">140\u00b0 F\/60\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">6 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Tenderloin Temp<\/td>\n<td style=\"text-align: center;\" align=\"left\">1-1.5 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">20-30 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n<h3>Barbecuing<\/h3>\n\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Weight<\/th>\n<th style=\"text-align: center;\" align=\"left\">Internal Temp<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Sirloin Pork Roast<\/td>\n<td style=\"text-align: center;\" align=\"left\">2 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">20-26 min per lb. for boneless\n\n22-32 min per lb. for bone-in<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Blade (Shoulder) Pork Roast<\/td>\n<td style=\"text-align: center;\" align=\"left\">3-4 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">45-75 min per lb.<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Back Ribs<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 lbs. per rack<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 hrs.<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Whole Pork Loin (boneless)<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-9 lbs.<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-9 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\nTips: Click here to learn the detailed <em><strong><a href=\"https:\/\/www.chefstemp.com\/roast-pork-internal-temperature\/\" target=\"_blank\" rel=\"noopener\">Roast Pork Internal Temperature<\/a><\/strong><\/em> if needed.\n\n<h3>Sauteing<\/h3>\n\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Weight<\/th>\n<th style=\"text-align: center;\" align=\"left\">Internal Temp<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ground Pork Patties<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">160\u00b0 F\/71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-11 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Ham steaks<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">140\u00b0 F\/60\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">6 min<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Sirloin Pork Chop<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.75 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-12 min for boneless\n\n10-16 min for bone-in<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Tenderloin Medallions<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.25-0.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">4-8 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n<h3>Braising<\/h3>\n\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Weight<\/th>\n<th style=\"text-align: center;\" align=\"left\">Internal Temp<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Sirloin Pork Chop<\/td>\n<td style=\"text-align: center;\" align=\"left\">0.75 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">145\u00b0-160\u00b0 F\/62.8\u00b0-71.1\u00b0C<\/td>\n<td style=\"text-align: center;\" align=\"left\">6-10 min for boneless\n\n8-12 min for bone-in<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Pork Back Ribs<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5-2 lbs. per rack<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.25-1.5 hrs<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Tenderloin Medallions<\/td>\n<td style=\"text-align: center;\" align=\"left\">1.5 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">8-10 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n<h3>Stewing<\/h3>\n\n<div class=\"table-1\">\n<table width=\"100%\">\n<thead>\n<tr>\n<th style=\"text-align: center;\" align=\"left\">Cut<\/th>\n<th style=\"text-align: center;\" align=\"left\">Weight<\/th>\n<th style=\"text-align: center;\" align=\"left\">Internal Temp<\/th>\n<th style=\"text-align: center;\" align=\"left\">Suggest Cooking Time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td style=\"text-align: center;\" align=\"left\">Loin or Shoulder<\/td>\n<td style=\"text-align: center;\" align=\"left\">1 inch<\/td>\n<td style=\"text-align: center;\" align=\"left\">Tender<\/td>\n<td style=\"text-align: center;\" align=\"left\">45 min &#8211; 1 hr<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\nTips: Click here to learn <em><strong><a href=\"https:\/\/www.chefstemp.com\/how-to-tell-if-a-pork-chop-is-cooked-all-the-way-through\/\" target=\"_blank\" rel=\"noopener\">how to tell if the pork is cooked all the way through<\/a><\/strong><\/em>.\n\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10735\" src=\"https:\/\/chef.shangeryou.com\/wp-content\/uploads\/2026\/06\/Pork-Cooking-Times-and-Temperatures.jpg\" alt=\"Using Meat Thermometer When Cooking Pork\" width=\"700\" height=\"400\" \/>\n<h2><b>Part 4. Tips for Using Meat Thermometer When Checking Temp for Pork<\/b><\/h2>\n<span style=\"font-weight: 400;\">Using a <em><strong><a href=\"https:\/\/www.chefstemp.com\/product\/finaltouchx10-meat-thermometer\/\" target=\"_blank\" rel=\"noopener\">meat thermometer<\/a> <\/strong><\/em>is the best way to check the internal temp for pork. The method for using it depends on the type of thermometer: digital or analogue. A digital thermometer will give you a more accurate result.\u00a0<\/span>\n\n<span style=\"font-weight: 400;\">Make sure to insert the thermometer probe into the thickest part of the meat, <span data-slate-fragment=\"JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIyaWQlMjIlM0ElMjJlYjdabG9QeW9WJTIyJTJDJTIycGFyYUlkeCUyMiUzQTElMkMlMjJzcmMlMjIlM0ElMjJTdGFydCUyMGJ5JTIwaW5zZXJ0aW5nJTIwdGhlJTIwdGhlcm1vbWV0ZXIlMjBpbnRvJTIwdGhlJTIwY2VudGVyJTIwb2YlMjB0aGUlMjBtZWF0JTIwYXQlMjB0aGUlMjB0aGlja2VzdCUyMHBhcnQlMkMlMjB3aGljaCUyMGlzJTIwdHlwaWNhbGx5JTIwdGhlJTIwY29vbGVzdCUyMHBhcnQlMjBhbmQlMjB0aGUlMjBsYXN0JTIwdG8lMjBjb29rLiUyMiUyQyUyMmRzdCUyMiUzQSUyMiVFOSVBNiU5NiVFNSU4NSU4OCVFRiVCQyU4QyVFNSVCMCU4NiVFNiVCOCVBOSVFNSVCQSVBNiVFOCVBRSVBMSVFNiU4RiU5MiVFNSU4NSVBNSVFOCU4MiU4OSVFNiU5QyU4MCVFNSU4RSU5QSVFOSU4MyVBOCVFNSU4OCU4NiVFNyU5QSU4NCVFNCVCOCVBRCVFNSVCRiU4MyVFRiVCQyU4QyVFOCVCRiU5OSVFOSU4MCU5QSVFNSVCOCVCOCVFNiU5OCVBRiVFNiU5QyU4MCVFNSU4NiVCNyVFNyU5QSU4NCVFOSU4MyVBOCVFNSU4OCU4NiVFRiVCQyU4QyVFNCVCOSU5RiVFNiU5OCVBRiVFNiU5QyU4MCVFNSU5MCU4RSVFNCVCOCU4MCVFNCVCOCVBQSVFNyU4MyVCOSVFOSVBNSVBQSVFNyU5QSU4NCVFOSU4MyVBOCVFNSU4OCU4NiVFMyU4MCU4MiUyMiUyQyUyMm1ldGFkYXRhJTIyJTNBJTIyJTIyJTJDJTIybWF0Y2hlcyUyMiUzQW51bGwlMkMlMjJ0cmFuc2xhdGVkQnklMjIlM0FudWxsJTJDJTIybWV0YURhdGElMjIlM0ElNUIlNUQlMkMlMjJ0ZXh0JTIyJTNBJTIyd2hpY2glMjBpcyUyMHR5cGljYWxseSUyMHRoZSUyMGNvb2xlc3QlMjBwYXJ0JTIwYW5kJTIwdGhlJTIwbGFzdCUyMHRvJTIwY29vayUyMiU3RCU1RCU3RCU1RA==\">which is typically the coolest part and the last to cook<\/span>. Keep it away from the bone for an accurate reading. If the cut is less than \u00be of an inch thick, you can insert the probe through the side.\u00a0<\/span>\n\n<span style=\"font-weight: 400;\">Test the meat for its internal temperature while in the heat source or right after you remove it. Once the pork reaches the ideal cooking temperature, let it rest for 3 minutes before slicing so it can reabsorb its juices.\u00a0<\/span>\n<h2><b>The Bottom Line<\/b><\/h2>\n<span style=\"font-weight: 400;\">It&#8217;s important to understand the science behind cooking pork and other meats. The more you understand how cooking times and temperatures can affect meat quality, the more you will be able to get it right and achieve the best possible cook.\u00a0 Take note of this <strong>pork temperature chart<\/strong> and cooking time recommendations provided here to ensure you enjoy the most succulent pork every time.\u00a0<\/span>","protected":false},"excerpt":{"rendered":"<p>Pork Temp Quick Answer: Pork cuts, including loin, chops, roasts, etc., should be cooked to a safe temperature for pork<\/p>","protected":false},"author":1,"featured_media":6024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[215],"tags":[507],"class_list":["post-6020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogsblogs","tag-cook-safe-meatpork-temperature"],"acf":[],"_links":{"self":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/6020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/comments?post=6020"}],"version-history":[{"count":3,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/6020\/revisions"}],"predecessor-version":[{"id":7641,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/posts\/6020\/revisions\/7641"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media\/6024"}],"wp:attachment":[{"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/media?parent=6020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/categories?post=6020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chef.shangeryou.com\/es\/wp-json\/wp\/v2\/tags?post=6020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}