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1answer
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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
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1answer
709 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 ...
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1answer
406 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?
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2answers
918 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
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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?
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2answers
831 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 ...
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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 ...
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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?
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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?
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6answers
22k 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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2answers
267 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 ...
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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 ...
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1answer
310 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 ...
4
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5answers
895 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 ...
3
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3answers
928 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, ...
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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 ...
6
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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 ...
4
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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 ...
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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
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2answers
835 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
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2answers
608 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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2answers
207 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
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3answers
635 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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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
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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 ...
4
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2answers
340 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 ...
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3answers
568 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
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2answers
198 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
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4answers
13k 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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5answers
1k 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
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1answer
6k 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 ...
2
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1answer
180 views

Pork rillettes - drain fat before shredding or not

I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat ...
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2answers
2k views

What are the ranges of Pork Temperature that are flavorful and safe?

USDA guidelines for Pork state that you should cook it to 160F. I have heard over the years that you can undercook from that, which seems desirable, as 160F is going to be pretty dry. I know the ...