Questions tagged [pork]

For questions about dealing with pig products!

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5
votes
1answer
117 views

What is the fatty tissue in beef/pork after it has been braised/stwed?

Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying. When a piece of meat with large nuggets or fat attached ...
3
votes
1answer
140 views

What to do with layer of fat on pork spareribs?

So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs ...
2
votes
1answer
141 views

Pork didn't get done in time

I recently made this recipe: https://foodwishes.blogspot.com/2016/08/paper-pork-shoulder-its-wrap.html 7 lb pork shoulder, apply rub, wrap tightly in parchment and foil, roast at 225 F for 12 hours. ...
11
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6answers
5k views

What can I substitute for soda pop in a sweet pork recipe?

I was looking up sweet pork recipes and every one of them call for Coke or Dr. Pepper. I avoid soda as much as possible because of questionable ingredients: specifically GMO corn syrup, sodium ...
0
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1answer
61 views

Why is pork pink after roasting to 205 F? [duplicate]

I have browned then roasted a 6 lb. pork shoulder in a covered pan in an oven set to 275 F for 5+ hours. The results were excellent , very tender and moist and high gelatin/protein stock. I started ...
4
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1answer
148 views

How To Get the Popcorn effect on Pigskin Cooked on a Roast?

I have been researching cooking skin-on pork roasts (for example Porchetta). And what I have noticed is that the main difference between them is the skin texture. It does not matter if it is high or ...
1
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1answer
108 views

Safe to consume pork basting liquid directly?

I've been watching Sam the Cooking Guy a lot lately, and I was excited to see that his newest video featured my favorite sandwich, the Cuban. https://www.youtube.com/watch?v=gj5kgvnzxDo (skip to 2:...
1
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4answers
241 views

What would you call this cut of pork?

I got a cut from an asian grocery store yesterday that was labeled as Pork Belly, but what I got is this: That's the top-down view; the cut is under an inch thick. There's a portion in the upper ...
3
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1answer
66 views

Cooking more than one meat - will I have to adjust my cooking time?

So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackling right. My pork (de-boned) weighs 3kg and will have ...
1
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2answers
72 views

Way too much lemon in my basting liquid

Let me start by saying, I am a good home cook. I have been cooking for a while with positive review. I decided to try something I had never done before. I made a Greek Inspired Pork Roulade. It ...
9
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2answers
2k views

Flour contaminated by raw pork juices

The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm thinking: The flour will be baked before ...
3
votes
1answer
357 views

Should I eat nipples?

Sometimes when preparing pork belly I notice that the piece happens to have nipples on it. Should these be removed or is it fine to eat? If removed how much of the surrounding should be removed as ...
1
vote
1answer
108 views

Is water necessary when cooking meat in a pressure cooker

I recently bought packaged pork ribs, 3.5 lbs, preseasoned with whiskey black pepper. I was planning on cooking it in an instant pot, but I'm still a bit of a novice. Should I just throw the ribs in ...
20
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8answers
7k views

Fix for Greasy Pulled Pork?

The Problem: Recently, I've been on a pulled pork kick. My go-to method has quickly become pressure cooking, since it's relatively quick and it allows me to set the timer and forget about cooking for ...
4
votes
2answers
197 views

What to do with excess fat in meat?

Recently I was preparing kotlet schabowy from pork tenderloin. The tenderloin had a bit of excess fat in it and I cut it out(a small slice, approx 3-5mm x 1cm x 5cm). What can I do with those? I don'...
1
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1answer
98 views

Smoked Pork Butt Question

I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven at a low temperature. Question is: should I wrap the ...
4
votes
1answer
704 views

Is it possible to make pork belly very soft with a pressure cooker?

I recently bought a pressure cooker and I have been learning about all sorts of different ways to make things that I normally would slow cook faster with the pressure cooker. However, a lot of forums ...
0
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1answer
123 views

Broth or stock?

I’m in the finishing stage of making my tonkatsu soup base for ramen, and I’m very pleased with the results! But I’m wondering, is it a stock, or a broth? Stocks are made with bones, and broths are ...
0
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2answers
512 views

Pork loin in slow cooker

What temperature should a pork loin be when cooked in a slow cooker or how long should it cook?
6
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1answer
652 views

Why not corned pork instead of beef?

I have made a few corned beef with chuck and pot roast cuts. Using salt,sugar nitrite salt , etc: the results have been excellent. I have not used brisket because they are so big. Pork loins and ...
2
votes
6answers
906 views

How to make extremely dry pork more palatable?

I cooked a pork shoulder sous-vide for 24h and sadly It came out extremely dry. I think it's due to cooking it in a citrus heavy marinade and removing a bit too much of the fat cap. So now I have a ...
0
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0answers
159 views

Mcdonald's Sausage patty - brined?

I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sausage for their sausage patties. After ...
1
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1answer
3k views

Do Smoked Ham Hocks spoil?

How long past the "buy before" date do ham hocks keep? They've been refrigerated, have no mold or off smell.
3
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2answers
387 views

What is the purpose of washing pork?

I've read in a few recipes, especially ones using gelatinous parts of pork like the head and trotters, that long rinsing under running water, and several changes of water soaking is called for. Why ...
0
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2answers
446 views

Bacon/pork fat to replace shortening in rolls?

I don't have shortening and was wondering what pork fat would do to the texture of my crusty rolls? Can pork or bacon fat be used to replace shortening in rolls?
1
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1answer
106 views

Babi Guling - Balinese Suckling Pig - alternative cuts of pork for it?

I love Babi Guling - Balinese Suckling Pig which I've made twice so far. As I am mostly cooking for 3, I obviously can't use a whole suckling pig. Here's a typical recipe: adventurefoodie....
2
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0answers
1k views

Too much smoke flavor

We received several pork items as gifts that have way too much smoke flavor, these items are several types of brats, bacon and pork patties along with a mesquite chicken breast. How can I remove some ...
2
votes
1answer
525 views

Irish Bacon Ribs

Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following: What pork cut is it? (I believe it's the babyback rib rack) How do ...
5
votes
1answer
233 views

Why does does vegan pulled pork specifically require jackfruit?

I'd really like to try a vegan pulled pork recipe, but all of those I've come across require jackfruit. This ingredient comes from the other side of the planet, so I'd like to avoid adding it to my ...
4
votes
4answers
751 views

Does pork fat oil give an off taste?

There is some movement (backed with some literature) that using animal fats and oils are nutritionally superior to packaged oil (e.g., vegetable, canola). What is the expert perspective on using oil ...
1
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1answer
77 views

How to make 1/2 inch thick porkchop brown but tender?

Cheap porkchop cuts here in the Philippines are only 1/2 inch thick. It's so hard to brown them or give them color while frying, but still keep it tender. Everytime it's the right color, it's already ...
4
votes
1answer
177 views

How to cook roast pork with a crackling wrap

I bought a joint of pork from the market and they asked if I'd like them to put a crackling wrap on top - so obviously I said yes. The crackling wrap seems to be a thin sheet of fat that she simply ...
0
votes
1answer
119 views

When i marinate pork with spices and vinegar , can i also add the sauted onion paste overnight with it?

When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the second part is to saute onions till they ...
1
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3answers
1k views

What does “trimmed” mean in this context?

I'm trying to learn to cook, and follow the parts of recipes that used to intimidate me. I can't figure out what's meant by this part of a recipe for pan-seared pork chops, and google hasn't helped. ...
2
votes
3answers
749 views

Sausage patties dry when cooked

I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The recipe is as follows: Ground pork with ...
1
vote
1answer
143 views

Avoid crumbling pork?

When I broil pork tenderloins, they tend to crumble apart when cut. By contrast, when I get marinated tenderloins from the supermarket, they stay together like beef. What is the method to achieve ...
0
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3answers
3k views

Boned pork shoulder fridge life [duplicate]

If a pork shoulder is sold from a butcher on Wednesday will it still be good to eat on Sunday? the butcher selling it says it will be but I've heard pork should be consumed with 1-2 days of purchase ...
0
votes
1answer
5k views

Food Safety: Do I have to boil pork and then fry it?

I know that I should cook pork at 63 °C and without rinsing to avoid cross-contamination. My question is the following; I want to fry pork chops: Does this means I have to boil the pork in water until ...
1
vote
1answer
167 views

First time cooking Ribs. St. Louis Style, membrane questions + more

This is my first time cooking ribs so I feel I am making some rookie mistakes. I forgot to peel the membrane off of the rack of ribs I plan on cooking later today and they have already been soaking ...
1
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2answers
1k views

pork went over internal temperature, can I make it tender by putting the oven in a lower temperature for a couple of hours?

I cooked a piece of pork shoulder and i put it at 250 celcius for 30 min and 130 celcius for 1 hours. Now the internal temperature is well above the 71 celcius mark and the meat looks tough. If i put ...
4
votes
2answers
3k views

Why is there no pork on the Indian take-away menu?

The standard Indian takeout menu does not represent the kind of food eaten in India. India is a large country and "Real Indian food" is little more meaningful than "Real European food". Dishes ...
2
votes
1answer
387 views

Is there another name for unrendered lard?

I've always thought of lard as referring to just the rendered fat, but the Wikipedia article on lard says that it can refer to either unrendered or rendered pork fat. Is there a name besides "...
6
votes
2answers
635 views

How do I remove boar taint (from a wooden handle)?

So, I made the mistake of using my beautiful cleaver (that has a wooden handle) to cleave some particularly pungent pigs’ trotters, and for the next year, no matter how many times I’ve washed it with ...
3
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2answers
2k views

What can I substitute for hot Korean chili oil in this pork noodle recipe?

Our local supermarket sells fantastic pork, normally also on offer. Yesterday I bought a kilo of cubed pork (magro). Yesterday we had kebabs, today perhaps Asian. So, I've thought about making this ...
1
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1answer
109 views

What modifications would I have to make when substituting veal for pork?

I would like to make this recipe for Pork Osso Buco, https://m.youtube.com/watch?v=yNgna9mZoa4, but I'll be using veal beef shanks and not pork. Do I have to make any modifications like the time it'...
2
votes
2answers
711 views

Roasting pork and traveling

I have a 4 lb pork loin to roast, approx 2 hours. I also need to travel 1 hour distance. The pork is the main entree. Dinner is set for 6 pm. What is the best method to cook the roast so that it ...
4
votes
3answers
139 views

pork shoulder roast roasting question

I have 2, 10 lb pork shoulder roasts that need to be roasted in my oven and done by noon. What is my start time? I certainly don't want to cook them as if a 20 lb roast, but don't feel certain that ...
2
votes
2answers
26k views

Can I finish cooking a pork roast next day after partially cooking it

I will be having 17 people for dinner, and I will serve a pork roast. Can I partially cook it, wait until it cools, wrap it and put it the refrigerator and finish cooking it the next day?
0
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2answers
2k views

Substitute pork with beef

I have a number of recipes that call for pork. Am I able to substitute with beef? And when it calls for chicken stock, do I use beef in place?
1
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3answers
570 views

How can I get my flavorings to flavor my carnitas all the way through the pork?

So, I've been trying for a while to mimic taqueria carnitas at home with my slow cooker. I initially tried a recipe that had you put some water in and then cook in its own juices, with seasoning; that ...