Questions tagged [pork]

For questions about dealing with pig products!

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1answer
34 views

What is the difference between Capocollo and Coppa di parma?

Capocollo is 70 Calories per 55 grams. Coppa Di Parma is 110 Calories per 33 grams What cut of pork is each from?
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0answers
41 views

How do I get a space between my pork filling and the hot water raised crust?

I tried to make a hand raised pork pie and made the jelly from pigs' trotters and bones but when I tried to pour it down the hole it seems there is no space between the filling and the crust. How do i ...
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2answers
127 views

Pork substitute for Game Meat Pie

I found out my friend can’t have fatty pork products (grew up not eating it for religious reasons and now if she has really rich fatty pork products it makes her sick) but she was super excited to try ...
2
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1answer
163 views

What is the “porky” taste in certain types of pork?

I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite unpleasant. I rarely cook with pork ...
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2answers
74 views

Is it customary to use pigs pluck to make sausages?

Looking to start raising my own pigs and researching how I want to process a pig I am aware of the pig's pluck (larynx, trachea, lung, heart and liver) and I'm a huge fan of making sausage (I'll be ...
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34 views

raw pork butt left out 24 hours in a salt brine, I checked the temp and the brine was 63 and so was the butt, will it be unsafe to smoke? [duplicate]

by mistake I left 2 raw pork butts out of the fridge for 24 hours since you smoke to internal temp of 203 will it be safe to eat
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0answers
20 views

Uncooked Pork roast left in cool car 2 hours. Still safe? [duplicate]

Likely already answered somewhere, but messages are different and confusing. I bought two pork loins, prepacked and left the grocery store. On the way home, stopped to talk to neighbor, and totally ...
6
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1answer
707 views

Substitute dried pig's blood for fresh

I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for. How much dried blood + water should I mix to replace e.g. ...
5
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1answer
131 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
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1answer
374 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
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1answer
152 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. ...
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6answers
7k 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 ...
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1answer
73 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
211 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 ...
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1answer
115 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:...
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4answers
263 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 ...
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1answer
83 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 ...
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2answers
77 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
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1answer
828 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 ...
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1answer
139 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 ...
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8answers
9k 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
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2answers
372 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'...
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1answer
109 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
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1answer
919 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 ...
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1answer
160 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 ...
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2answers
589 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?
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1answer
943 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
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6answers
1k 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 ...
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0answers
207 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 ...
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1answer
4k 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.
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2answers
513 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 ...
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2answers
817 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?
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1answer
132 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....
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0answers
2k 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
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1answer
669 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
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1answer
249 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
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4answers
990 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 ...
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1answer
86 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
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1answer
213 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 ...
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1answer
155 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 ...
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3answers
2k 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. ...
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3answers
1k 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 ...
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1answer
175 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 ...
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3answers
4k 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
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1answer
7k 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 ...
2
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1answer
188 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 ...
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2answers
2k 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
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2answers
4k 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 ...
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1answer
501 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 "...

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