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2
votes
2answers
2k 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
188 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
1k 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
2k 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
2k 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
157 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
672 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
3answers
4k views

Is slow cooking for 24+ hours safe?

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
348 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
3k 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
40 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
605 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
251 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 ...
-1
votes
1answer
396 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
2k 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
6k 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
5k 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
778 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
912 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
21k 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
263 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
690 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
292 views

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

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
820 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
8k 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
9k 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 ...
3
votes
3answers
862 views

Substitution for beef (veal) in a stew

I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect, ...
4
votes
3answers
4k views

Slow-cooking pork 'chops'?

I was in Austria recently, and at a restaurant there I ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork chops were super tender and came apart ...
6
votes
2answers
5k views

Recommendations on how to have a hog butchered?

I have commissioned a pig from a local farmer and it will be going to the butcher soon. It turns out that I can have it butchered to my specific requests. Has anyone done this before and have any ...
7
votes
4answers
34k views

Cooking slow-roasted pork to 190F?

I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperature. However: you normally need to cook ...
2
votes
5answers
7k views

What kind of meat to use for Wiener Schnitzel?

I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying. What parts of veal or pork are suitable? (Googling the subject seems to produce mostly sausage related ...
3
votes
2answers
2k views

What is a good way to cook a pork tenderloin without searing?

I realise there are a couple of similar questions hereabouts, but this is a specific case. I currently have sitting in the fridge a pork tenderloin (fillet) coated in a paste rub of ancho and ...
4
votes
3answers
11k views

Is it safe to eat a pork loin that has been refrigerated for 6 days?

I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The ...
5
votes
3answers
445 views

Smoking pig butt: how to resume?

I set out this morning to cook a pig butt. Found out that I was going too a birthday party at such a time that the butt would smoke for six hours and then I would need to pull it. The shoulder was a ...
3
votes
2answers
1k views

My pork rinds won't puff!

I was following the recipe here: How do you make pork rinds? and ran into a situation. When I get pork rinds from the store, they are beautiful and puffy like a Funyun. I followed this recipe ...
4
votes
2answers
808 views

Serving a Whole Pig

I ordered a roast whole pig from a local meat market. They've told me that when I pick it up, it'll be fully cooked and in a foil lined box. My concern is what do I do from there? Is there going to be ...
3
votes
2answers
593 views

How to roast pork shoulder?

I used to cook pork shoulder in a slow cooker, however found that this didn't render any of the fat out of it. I prefer a leaner meat, so I figure roasting this in the oven and letting the fat drip ...
1
vote
2answers
206 views

Broil pork chops before roasting?

I've had great success preparing chicken using variations of the following procedure: Arrange chicken pieces in a roasting pan with a lid Add other flavorings (whatever I have on hand or am in the ...
3
votes
3answers
624 views

Dangers associated with sous-vide temperature and time

What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.
4
votes
5answers
865 views

Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese ...
7
votes
3answers
8k views

Why do they put the jelly-like substance in pork pies?

I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the ...
5
votes
3answers
2k views

What other cut of meat can replace pork shank?

I have really been wanting to trying this recipe Braised Pork Shanks with Mushroom Dumplings, but I have not been able to obtain pork shanks. Can another cut of pork meat be used instead? I was ...
7
votes
1answer
1k views

Effect of pineapple

I was considering slow-cooking pork with pineapple, but was concerned on the effect the pineapple might have on the texture of the meat. I understand that both bromelain and acid can deteriorate the ...
4
votes
2answers
1k views

Preparing pork belly: Odd barn yard flavor

This might be a very silly question, but I'm sort a pork newbie. Anyway, I recently went to the butchers and bought a big slab of pork belly, to make crackling. Immediately, I noticed it had a very ...
6
votes
4answers
5k views

What are good techniques to prepare liver?

I don't like liver, but now I have to start eating pork liver because of its high iron content. There are some ingredients which I have disliked for years, then suddenly started liking when I ...