For questions about dealing with pig products!

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2
votes
1answer
80 views

Is pork for bo ssam made entirely without oil?

According to all the recipes, we have to leave the salted and covered with sugar pork in the fridge over night. In the morning we wash it, wipe it dry and put it in the oven - so no oil. I'm not used ...
2
votes
1answer
358 views

Uses for Pork gelatin? [closed]

I bought a whole pig with a friend. Along with the meat, we each received several bags of skin with ~1/2" of fat. I figured I'd render the fat for tamales, pies or perhaps make some soap. When a ...
1
vote
3answers
488 views

BBQ Rib problem, need suggestions

I have a pretty fail safe method for cooking BBQ baby back pork ribs at home. make a rub and apply to ribs wrap in aluminum foil one hour at 325 in the oven the reduce to 225 and cook for two more ...
2
votes
1answer
646 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 ...
1
vote
2answers
36k 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, ...
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
vote
3answers
5k 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 ...
4
votes
3answers
25k 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
2answers
4k 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 ...
0
votes
2answers
1k 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 ...
5
votes
3answers
8k views

How should I cook pigs cheeks?

I like the idea of eating pigs cheeks, I've heard they are delicious, but difficult to cook so they are not chewy. How should I cook them so they are succulent and delicious?
-3
votes
2answers
5k 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
1answer
252 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
758 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
269 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
211 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
3k 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
1k 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?
2
votes
2answers
6k 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 ...
4
votes
1answer
259 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
581 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 ...
1
vote
1answer
6k 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?
0
votes
3answers
3k 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 ...
13
votes
6answers
16k 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 ...
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
990 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
194 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
962 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, ...
1
vote
0answers
63 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
321 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
4k 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
861 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
518 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 ...
2
votes
2answers
2k 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?
7
votes
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?
1
vote
2answers
280 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 ...
0
votes
1answer
494 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
9k 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
4k 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
691 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
221 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
840 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.
5
votes
3answers
3k 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 ...