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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
So I didn't realize my oven was broken until 10 hours after I had my pork shoulder in there. I realized it and then cooked it for 16 hours at 220F. What are the risks of eating this after 16 hours of ...
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?