The effects were andyzed, including different various methods (steaming, boiling, frying and baking) on meat quality, routine nutrient composition, amino acid and fatty acid content of pork. The results showed that the pH value and water content after cooking were significantly lower than those of fresh control (P＜0.05), while, the hardness, elasticity, adhesion, ash, crude protein and PUFA content were significantly increased (P＜0.05). The cooking loss rate of frying and microwave was significantly higher than that of steaming, boiling and baking (P＜0.05). The ash content of boiling have no significant change (P＞0.05), while the other cooking methods were significantly increased (P＜0.05). The fat content of frying significantly decreased (P＜0.05), while the other cooking methods were significantly increased (P＜0.05). The baking significantly reduced the TAA content (P＜0.05), while the other cooking methods were significantly increased (P＜0.05). The contents of DAA and EAA in baking were not significantly changed (P＞0.05), but the other cooking were significantly increased (P＜0.05). The EAA/TAA ratio of all cooking methods reached 40.00% and EAA/NEAA＞67.00%. The essential amino acid score after cooking was much larger than the FAO/WHO scoring model, and the first restricted amino acid was Val. Cooking treatment had an adverse impact on the physical properties of pork, but could improve its nutritional value in different degrees. Therefore, appropriate cooking methods should be selected according to the actual needs to achieve a purpose of reasonable diet in daily life.