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3
votes
2answers
414 views

I am trying to cook Buta no Kakuni or Japanese pork belly but it's tough

I have tried cooking "Butta no kakuni" or slow braised pork belly. I watched a video on making kakuni from a check in Nagasaki. In it he used a Le Creuset dutch oven to cook the pork belly. Cut the ...
2
votes
1answer
515 views

Pulled pork - interrupted cooking in oven?

I'm planning to cook my 4lbs pork in the oven but as my guests arrive at 1pm for lunch, I wanted to start the cooking the evening before and then keep the partly cooked pork in the fridge till next ...
2
votes
3answers
5k views

Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
1
vote
2answers
24k views

How long to cook pork ribs in the oven?

tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good? I recently bought a 6 lb. package of delicious, ...
1
vote
3answers
3k views

How do you separate the skin from pork?

I cure my own bacon with the skin still on the pork belly because I do not know how to remove it. I tried slicing it off with a knife (type unknown) but quickly lost patience. What is the best way to ...
0
votes
3answers
9k views

What are possible substitutes for pineapple in sweet and sour pork/chicken?

Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes? Do they necessarily need to be fruits? ...
4
votes
3answers
8k views

How do I cook large quantities of Boston pork butt?

I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roasts together in one big roaster at about ...
4
votes
4answers
862 views

Pulled pork substitute- How do I do it?

I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achieve a similar texture? The closest I've ...
0
votes
2answers
3k views

Is my pork Safe to eat after 3 hours sitting out??

So I put some pulled pork in the crock pot on low for about 5 hours when my boyfriend turned it off without me knowing.. Recipie said 7 hours total on low. So after about 3 hours of it being off we ...
4
votes
2answers
2k views

How to fry carnitas?

I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one side in .5 inch of oil for about 2 ...
1
vote
1answer
223 views

Should I boil the alcohol out of marinade?

A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, ...
-3
votes
2answers
3k views

Substitute for pig products [closed]

I don't eat pork for religious reasons, but a lot of recipes use them. What kind of meat is a suitable substitute for pig products? More specifically: Ground pork Ham slices Pork chops Lard: Do ...
1
vote
3answers
662 views

Matching herbs with meats [closed]

I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what ...
2
votes
3answers
837 views

Marinade then cook or cook then marinade?

For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy ...
3
votes
3answers
216 views

Cutting marbled pork without it falling apart

I have a pork butt that is seared quickly then simmered on the stove in marinade for hours. I like to choose very marbled pork because it's just so much juicier. Anyway, the pork turns out real nice, ...
3
votes
1answer
191 views

Sous Vide without vacuum. What liquid should be used?

I'm new to sous-vide and I am trying to figure out how to do it without vacuum. I've seen how other people have done it with oil to displace the air in the bag. But is this the best liquid to use? ...
2
votes
1answer
1k views

Should a sous-vide-cooked meat be frozen then reheated?

New to sous-vide, I was wondering, once you are done cooking, will it degrade the quality of the meat if I freeze it then reheat it back? The method of reheating probably matters, but let's say I am ...
-1
votes
2answers
804 views

Are all pork in supermarket previously frozen? Where can I get fresh ones? [closed]

Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previously frozen?
3
votes
1answer
5k views

Pulled pork cooking time

I have always made pulled pork with the shoulder, but this time I want to make it with the leg of pork. Will turn out dry, does it need less cooking time?
2
votes
2answers
4k views

Defrosting approx 3.5kg of pork, and then cooking more than once?

I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a ...
3
votes
1answer
227 views

If you don't cure a ham and just brine it, is it just considered a pork roast?

I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and not pink. I know curing it gives it a ...
2
votes
3answers
6k views

How long can I keep a leg of ham in the fridge?

How long will a glazed ham last for? I have a ham, which I glazed. It was in a vac pack, and does not expire for 2 months. Since I have removed it from the vac pack, glazed and cooked it. How long ...
0
votes
1answer
4k views

Can I make crackling from cured ham skin?

Can I make crackling from cured ham skin? I have a cured ham, which I have removed the skin to glaze. Can I bake the skin and make it into crackling?
2
votes
1answer
3k views

Put pork in crock pot and accidentally set to warm [closed]

I put a large pork roast in the crock pot this morning and accidentally set it to warm. I noticed it about 2 hours later and turned it to high. Is it safe to eat or do I need to toss it and buy a new ...
0
votes
3answers
1k views

Pork shoulder discoloured in the freezer to a greenish grey colour. What happened?

Yesterday I took a pork shoulder, removed some of the fat and sinew and skin, cut it up into smaller parts, and put them into the freezer in freezer bags. It took me just under half an hour to remove ...
1
vote
1answer
173 views

How to chill and reheat three layer pork properly

Usually, I put the three layer pork on the table and let it cool before putting it in the fridge to store for later cooking if I could not finish all of them in a meal. (Wonder if I am doing is ...
-1
votes
1answer
828 views

Cooking a tender pork sirloin (Solomillo al Whisky)

A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce. I've tried to recreate this at home by marinading for a short time and then frying, but the meat ends up rather tough, ...
3
votes
0answers
4k views

Is slow cooking for 24+ hours safe? [duplicate]

I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
6
votes
1answer
532 views

How do I determine the cut of a pork steak prior to purchasing it?

Pork steaks can be (quoting Wikipedia): cut from the Loin, Leg or shoulder of the pig. When looking at a pork steak, is there some way that I can visually determine where the cut came from, ...
5
votes
1answer
4k views

Removing hair from pork belly

I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budge. I was really put off and put the pork ...
1
vote
0answers
51 views

Food safety after pork loin left in crock pot that was turned off [duplicate]

Possible Duplicate: How long can cooked food be safely stored at room/warm temperature? I cooked about 2lbs of pork loin in the crock pot for 8 hours on low last night. It was on low from ...
3
votes
2answers
843 views

Why is my homemade pork sausage rubbery?

We just made some pork sausage and fryed up a patty to check the spicing. The taste is fine but the patty is rubbery in texture. What did we do wrong or not add to the mix?
6
votes
2answers
274 views

What is special about pork that makes it so suitable for curing?

No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get the range of hams, sausages, bacons etc ...
2
votes
1answer
2k views

Lost in translation: Pluma ibérico

In Spain,there are three popular iberian pork cuts: Secreto (or Cruceta), Bola (or Presa or Abanico) and Pluma. I have a question about the 'pluma' that I can probably ask without referring to the ...
0
votes
1answer
457 views

Is pork ok if seared and left in crockpot 1hr before turning on?

I seared a 6 lb pork roast, put it in crockpot, then forgot to turn it on for about an hour. Then turned on low and will cook 8hrs. Is it ok?
8
votes
2answers
1k views

Is cooking with hydrogen peroxide an accepted practice?

I had some pork (shoulder) I had to use today, suspecting it might be unsafe tomorrow. So I thought I'd soak it in some hydrogen peroxide, about 2-3% concentration to at least get rid of any surface ...
-1
votes
2answers
9k views

How long & at what temp do I cook stuffed pork sirloin roast?

I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered or uncovered? I've never made one of ...
2
votes
2answers
1k views

What can I do about excessive lime flavor in a pork roast?

I marinated a pork roast in lime, garlic, oregano and a little olive oil. The flavor of lime is over-bearing. Is there anything I can do to counter the lime taste?
5
votes
4answers
8k views

What are double-cut chops?

I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me. (I don't eat pork so I don't have a ...
14
votes
2answers
932 views

Can I carve up a suckling pig like you would an adult pig?

I found this video of a butcher carving up a half adult pig (not gory) really interesting and would like to learn how to do this on my own. However, I could never eat a whole adult pig. Would a ...
4
votes
3answers
2k views

What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?

I have seen people mentioning this and I've heard it's available in Chinatown in NY or in Hong Kong but I can't find it listed anywhere for sale online. I think this is because I don't know the term ...
5
votes
2answers
974 views

How should I choose a BBQ sauce for root-beer-braised pulled pork?

I made some pulled pork using this slow-cooker recipe a few weeks ago. Ingredients include: 1 (2 lbs) pork shoulder 1 (12 fl oz) can or bottle root beer 1 (18 oz) bottle "your favorite barbecue ...
6
votes
8answers
29k views

Tough roast.. what's going wrong?

My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home. It's usually silverside, topside or brisket of beef. Occasionally it's ...
2
votes
1answer
1k views

What can I do with Pork Butt Trimmings?

I bought about 6 lbs of pork butt, cooked that up and made awesome chili. Now I have about 1 lb or so of pork trimmings, the fat, mostly white in color. What can I do with this?
1
vote
2answers
273 views

What's a good molasses-based glaze for pork tenderloin?

My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns ...
7
votes
1answer
777 views

3D meat cuts references?

I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there? This blog entry has a cross section of the ...
0
votes
1answer
360 views

What types of sauces would pair well with boiled pork knuckles? [closed]

I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing? I am guessing that because pork knuckles are fatty, the sauce should tend to be sour or pepper-ish to balance ...
0
votes
2answers
987 views

How to boil pork knuckle?

My family would like to eat pork knuckle (ideally the Germany/Austrian style but not necessary as long as they taste fine). I looked up various receipt but most require an oven, which I don't have ...
6
votes
4answers
10k views

Is it OK to marinate chicken and pork together?

I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing ...
4
votes
1answer
10k views

Rendered pork fat vs lard vs bacon fat?

What is the difference between "rendered pork fat", lard, and bacon fat? I've seen lots of references to rendered pork fat in the Momofuku cookbook, references to lard in one of my Schezuan ...