New answers tagged pork
Good home-made stock is easy and cheap to make. All you need is an old stock pot (no lid needed, you want the water to evaporate), and a bunch of pork bones and connective tissue. The bones will add the pork flavor, while the connective tissue will break down into gelatin. The best way to get the pot is a thrift store (charity shop to UK types), and the ...
I recently began using a pressure cooker for my stocks. I've found that in 45-90 minutes I can achieve the kind of flavor and mouth feel that you are describing. The pressure cooker is not just faster, I find it creates more flavorful stocks with a much better mouth feel. To achieve smoke flavor, you could smoke the pork bones and/or other stock ...
Silly me, checking on the internet, it even said that it needed cooking on the packaging, I just didn't think to look. In the end, I was saved by my Romertopf. After an hour and a half in their, the slices came out non-chewy, not dry, (and still ridiculously salty). Success!
That looks like a a fully cooked, cured ham. These are salt cured, and so will have a pinker appearance, but are ready to eat. They are perfectly safe despite the color. Many people enjoy them better sliced thinly, so that they are not as chewy. You can use the slice in sandwiches, or chop them as an add-in to soups. You can just heat them up eat them ...
Double cut means it has TWO ribs attached, not that it's been cut twice!
YUM! I lived in Seoul for a year, Bo Ssam is one of the best things I've ever tasted. You're using pork shoulder (butt) right? If so, no oil is necessary. There is plenty of fat in the pork.
One option is Pozole Rojo (Mexican Red Pork and Hominy Stew) - Here's a recipe from Rick Bayless: Pazole Rojo You won't need the trotters, and shanks are optional since you already have the gelatin. If you want you can just use shoulder. Good stuff! It would also be great for bean or split-pea soup.
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