For questions about dealing with pig products!

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1answer
236 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, ...
1
vote
3answers
697 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 ...
3
votes
3answers
238 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
204 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? ...
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1answer
2k 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 ...
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2answers
905 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?
6
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8answers
32k 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
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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 ...
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1answer
233 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 ...
5
votes
3answers
550 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 ...
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?
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3answers
2k 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 ...
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6answers
13k views

For crackling, should I give pork a blast of super heat at the start or end of roasting?

I will be slow roasting a whole pork shoulder tomorrow -- it's huge! For most of the time the oven will be set to a fairly low temperature and the joint will be covered with foil. However for a time ...
3
votes
2answers
923 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?
2
votes
1answer
4k 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 ...
6
votes
1answer
669 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, ...
1
vote
1answer
182 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 ...
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votes
1answer
871 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, ...
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votes
2answers
10k 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 ...
1
vote
0answers
62 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 ...
6
votes
2answers
297 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
3k 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 ...
7
votes
1answer
810 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
481 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?
5
votes
2answers
1k 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 ...
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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?
14
votes
2answers
1k 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 ...
2
votes
1answer
2k 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?
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4answers
1k views

Why not pork stock/gravy?

Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?
15
votes
6answers
28k views

What distinguishes pork sausage from ground pork?

Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question. I sometimes like to cook things using ground pork sausage, ...
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vote
2answers
278 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 ...
6
votes
4answers
12k 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 ...
0
votes
1answer
400 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 ...
3
votes
3answers
1k 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, ...
3
votes
2answers
2k 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 ...
6
votes
2answers
7k 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 ...
4
votes
3answers
6k 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 ...
3
votes
2answers
3k 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
2answers
1k 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
665 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 ...
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vote
2answers
218 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
772 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.
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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 ...
4
votes
2answers
2k 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 ...
4
votes
2answers
410 views

Filtering home-rendered lard

I recently rendered some lard at home from some pork fat I bought from a nearby Mexican grocery store (Mi Pueblo in San Jose). The lard is delicious and I'm glad I made it, but I wish I knew how best ...
3
votes
3answers
660 views

What spice rub would be typically Thai?

I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips, ...
6
votes
2answers
208 views

Chinese Hoppin' John

In the American South, Hoppin' John is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John. In place of bacon, I thought I'd use BBQ ...
3
votes
4answers
16k views

Smoked ham roast: what do I do with it?

My girlfriend's parents recently gave us a bunch of pork from my girlfriend's grandpa's farm. The bacon and sausage we know what to do with but there's also a hunk of meat labeled "smoked ham roast" ...
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votes
5answers
2k views

Smoking in Kettle Grill

I recently smoked a pork shoulder in a weber charcoal kettle grill and I had a lot of trouble maintaining the temperature. Are there any tricks to using a mix of charcoal briquettes and wood chunks ...
3
votes
1answer
8k views

How long can I safely keep a thawing pork shoulder in the fridge?

I purchased a rock-hard, six-pound pork shoulder at the farmers' market on Sunday and have been thawing it in the fridge since then. As of this afternoon, it's still not completely thawed, and I'm ...