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For questions about dealing with pig products!

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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 ...
7
votes
14answers
140k views

How to cook a pork sirloin roast?

I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...
6
votes
2answers
196 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 ...
12
votes
4answers
34k views

How long should I cook pork for (at 100° C)?

I have a pork shoulder in the over right now at 100° C (212° F). I was planning on roasting it for 7 hours, will this be long enough to cook it safely? I saw the FDA chart about minimum internal ...
3
votes
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" ...
1
vote
6answers
212k views

What temperature to cook a pork tenderloin at?

What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C) and couldn't seem to find a good answer. Also, does ...
6
votes
4answers
986 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?
4
votes
9answers
8k views

What to do with 2 or 3 liters of pork broth? [closed]

I recently cooked spare ribs by poaching/boiling them first, then roasting them in the oven. As such, I'm left with a couple of liters of very savory pork stock. The stock is good, but also way too ...
3
votes
8answers
22k views

Why would pork cause upset stomach in two out of three people that ate it? [closed]

I recently cooked a delicious meal of roasted pork shoulder with apples and cranberries for my husband and a friend. All three of us ate it. My husband and friend complained of stomach trouble ...
3
votes
3answers
563 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, ...
12
votes
6answers
8k 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 ...
4
votes
4answers
10k views

How do you score pork skin?

We cooked some pork belly over the weekend and part of the recipe is to "score the skin". We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even ...
12
votes
4answers
27k views

How long should roast pork be cooked so that it stays light pink?

Often pork is much too dry when served, I would like to have it slightly 'rosé' pink. So I am looking for some cooking instructions for cooking a roast pork in the oven. A time/temperature table ...
7
votes
1answer
3k views

Chinese pork jerky: what makes them so tender, how do you make it?

If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed ...
13
votes
7answers
8k views

Pulled Pork in a slow cooker. To brown or not to brown?

I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve. Here's what I've been doing: 1. Brine pork ...
3
votes
5answers
1k views

Artificial Wood Chips/Smoke for smoking meat

I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for. Has anyone heard of ...
3
votes
5answers
16k views

pork fillet cooking time

I have a pork fillet which I've cut in half and marinated in some honey and soy. I heated a pan, and seared it on all sides, then put the pan in the oven at 180 deg C. The question is, how long to ...
3
votes
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
votes
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 ...
4
votes
2answers
332 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 ...
2
votes
8answers
10k views

Tenderness of sous-vide pork chops

I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit worse. I had marinated them overnight in a ...
11
votes
3answers
2k views

Sour pork, causes?

I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put it ...
15
votes
6answers
21k 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, ...
6
votes
2answers
9k views

How do cooks prepare belly pork in a restaurant?

In a similar style to the question on preparing risotto in restaurants.. When cooking belly pork, to a texture that's soft, tender and still moist, long cook times at a low temperature (around 150 ...
5
votes
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 ...
7
votes
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 ...
12
votes
3answers
25k views

How do you make pork rinds?

The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part. Do you buy pig skin from a butcher? Is there a special type you ...
5
votes
3answers
7k 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?