Questions tagged [pork]

For questions about dealing with pig products!

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6 votes
2 answers
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Are pork trotters and pork knuckles the same thing?

Are pork trotters and pork knuckles the same thing? What are the differences?
Tim's user avatar
  • 2,131
0 votes
0 answers
98 views

Boiled pork exposed to tomato sauce with molds

I added tomato sauce in my pork dish when i noticed that the sauce has molds on it. I washed, boiled and cooked the pork again and used a new tomato sauce, is it still safe to eat?
Emi's user avatar
  • 1
0 votes
0 answers
96 views

Fry and steam - which first?

Consider potato OR pork cubes of 1-2cm size. I find both delicious when they have steamed inside but a brown crisp outside. I achieve that by frying(in 5mm oil) them but use a lid for a part of the ...
Vorac's user avatar
  • 399
0 votes
0 answers
150 views

Removing hog taste from pork

My niece married a man from Mexico and he wants her to make her pork chops not taste like hog. I suggested marinating them in lime juice and season with some Mexican seasoning. Do you think this ...
Bobbie Littrell's user avatar
1 vote
1 answer
722 views

3 lb pork butt roast, started in crockpot on warm instead of low. For 4.5 hours

I placed a 2.89 lb pork butt in crock pot, on warm accidentally instead of low, left to cook for 4.5 hours before I realized it. Internal temp was 122.6 when discovered. Think it's safe to continue ...
Debbie's user avatar
  • 11
0 votes
1 answer
178 views

any advice on my method of marinating pork loin?

i am making pork loin and i want it to be tender and flavorful without losing a lot of moisture, my go to method is to Dice the pork loin into bite sized cube, then chop onions into very small pieces ...
James Arkalis's user avatar
0 votes
0 answers
499 views

Can spareribs be cooked from a frozen state in the oven [duplicate]

At what temperature can I cook frozen spare ribs and how long per lb?
Barbara's user avatar
1 vote
2 answers
1k views

How to tell if pork-filled steamed buns are pre-cooked?

I recently bought some fresh "pork and Chinese-sausage filled" steamed buns from a supermarket. The supermarket also sells fresh, pre-cooked Taro and egg custard filled buns, which are kept ...
MomentumEigenstate's user avatar
5 votes
1 answer
2k views

What's the secret to well-seasoned pulled pork?

When I make pulled pork, the seasoning stays on the outside. I know it's possible to get the seasoning to permeate the whole piece of meat, but I don't know how. I follow this recipe, but cook for one ...
Dan R.'s user avatar
  • 443
1 vote
0 answers
59 views

Safety of cooking pork loin for just 1 minute and then refrigerating it? [duplicate]

Here's the situation: I had 2 meals planned for the week: one with ground pork, and one with pork loin. Today I was cooking the meal that was supposed to use the ground pork, but I accidentally put ...
GameRoom's user avatar
2 votes
2 answers
346 views

How far in advance can I stuff a joint of pork before cooking?

In Nigella’s book, “Nigella Christmas”, she makes a rolled stuffed loin of pork. The loin is flattened, stuffing is laid upon it, and it is then rolled, wrapped in bacon and tied with string to keep ...
bornfromanegg's user avatar
2 votes
1 answer
130 views

Cooking a raw 25lbs ham a day in advance: keep warm or chill+warm?

I am curing a 25lbs ham and will cook it a day in advance to eat the next day (that day will be hectic so I can't cook it that day). Should I pull the hot ham and cool it down and refrigerate it and ...
Behacad's user avatar
  • 1,882
5 votes
1 answer
581 views

How to identify fresh pork liver?

I cook pork liver very often. Sometimes when grocery shopping, I find pork liver that's kind pale in color and with not much blood. Other times, I find liver that's very red and full of blood. Is ...
wyc's user avatar
  • 235
3 votes
2 answers
434 views

Do modern food stores have a code for "this package of ham was from a bad pig"?

I have noticed that sometimes, something like a package of ham slices will be heavily rebated. You can buy several at once for a much smaller price than usual. Even though the product is normally ...
Durrah's user avatar
  • 31
0 votes
1 answer
3k views

Is the red substance leaking out of the ham bone blood or marrow?

We had already eaten the ham and I was boiling the bone for soup. I noticed a red substance oozing out of a hole in the cooking bone. There did not appear to be a large vein near the hole, so I ...
Carol O Alwine's user avatar
11 votes
3 answers
5k views

Are pig testicles edible?

I’m just asking a question about a part of the animals anatomy. I’m watching something on the discovery channel and where they are located they stated that, people in this part of the village eat ...
user100338's user avatar
1 vote
1 answer
237 views

Did broiling kill my pork loin?

I know that the crockpot is not the best device to cook a pork loin but I found myself in this situation. The meat did reach 62C then was left to rest first in the "keep warm" mode of the ...
David P's user avatar
  • 784
1 vote
1 answer
344 views

What are the effects of resting (or not) carnitas meat after the initial braise

I just read a pork carnitas recipe and part of the workflow/steps went like this: braise meat (e.g. pork shoulder, pork butt) for 8+ hours remove meat, keep braising liquid available shred meat ...
nate's user avatar
  • 377
0 votes
1 answer
509 views

Pulled pork slightly too tart and watery

I made some pulled pork over the holidays in an Instantpot which came out fairly well. 3 pounds boneless pork butt roast. 40 minute cook time. bbq sauce based on ketchup and cider vinegar more cider ...
Italian Philosophers 4 Monica's user avatar
-1 votes
1 answer
2k views

Reheating roast with crisp crackling

I want to buy a pork roast on the evening of 23d December, and eat it on the lunch of the 26th (here it is). It is a crispy crackling roast, the skin will inevitably harden in the fridge. What is the ...
Lilla's user avatar
  • 101
0 votes
0 answers
117 views

Cook kan-kan pork-chop in BBQ

A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is crisp. I would like to BBQ them but the problem is ...
fdkgfosfskjdlsjdlkfsf's user avatar
1 vote
1 answer
200 views

How to crisp up/dehydrate thin slices of porchetta?

I made a small porchetta this weekend. I want to slice it as thin as possible and crisp it up (used as topping for soups for example). I was wondering: what would be the best technique to do that? ...
Max's user avatar
  • 20.4k
2 votes
3 answers
1k views

What done-ness is safe, but still juicy, to order wild boar cooked to?

I recently went to a restaurant here that claims to offer local fair. It was in a super touristy area so I have my doubts, but it plays the part well. Anyway, what I ordered was the Shogun Farms Wild ...
Jake's user avatar
  • 365
2 votes
1 answer
761 views

Is there a difference between pork shoulder and pork ribs when used in stews?

In the local chain supermarket (western US) they sell both "pork country-style ribs" and "country-style pork shoulder". Both are cut into 2-4" strips, bone-in or no bone. In ...
user3169's user avatar
  • 518
0 votes
1 answer
526 views

Crock pot times vs internal temperature vs meat size

This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, then deglaze with white wine and finally ...
David P's user avatar
  • 784
0 votes
0 answers
116 views

Safety of "more or less" cured pancetta? [duplicate]

I bought a non-dried pancetta and wanted to prepare a pasta recipe that involved cured pancetta. Since it was the weekend and I wouldn't be able to go to the market to get one, I heavily seasoned it ...
embedded_dev's user avatar
-4 votes
1 answer
649 views

Really pink Chinese BBQ Pork (Char Siu): Safe to eat?

I know Chinese BBQ Pork is definitely red/pink on the outside extending into the meat somewhat, and I know that the USDA now says that pink pork is safe to eat (another taboo from my youth gone) - but ...
davidbak's user avatar
0 votes
2 answers
7k views

How long is it okay to marinate pork ribs for? [duplicate]

I want to grill pork ribs for lunch on Sunday and usually I marinate them in the fridge over night (<18 hours). The supermarket only had "fresh" ones (usually I buy pre-packaged, which ...
Neph's user avatar
  • 101
3 votes
3 answers
6k views

Should leftover meat be stored in cooking juices?

I put some pork shoulder in the slow cooker along with water, lime juice, apple cider vinegar, and spices. I then cooked it until it was falling apart. There's enough to last about a week. Should the ...
Ian Dunn's user avatar
  • 133
0 votes
0 answers
118 views

Pork belly strips and ribs

I’d like to know if I can safely lay down pork belly slices on top of pork ribs while smoking? I’m using a pellet grill/smoker at 200-225 degrees for 6 hours.
Old fat guy's user avatar
1 vote
1 answer
160 views

Pulled Pork Jackfruit

When cooking jackfruit for “pulled pork” from canned young green jackfruit, do you cut off the core from the rest of it or just braise it till tender?
Karen's user avatar
  • 11
8 votes
2 answers
2k views

UK Pork roast: why can't I make crisp crackling?

I have lived in Denmark for many years and made port roast many times with crisp crackling - never a problem. Then I moved to UK about 20 years ago, and now I just can't. I first tried buying in the ...
j4nd3r53n's user avatar
  • 436
0 votes
0 answers
127 views

How long should I cook a 1 lb pork sirloin roast? [duplicate]

I was given a 1 lb pork sirloin roast, but no instructions about cooking it! I want to roast it in the oven, but the charts say 20 minutes per lb. That doesn't sound right to me. What do I do? TIA
Kathi Shelley's user avatar
1 vote
1 answer
116 views

Why braise pork in milk?

Just reading how a high end caterer is fielding requests for pork in milk for Christmas dinner. I've never heard of that. What advantage does braising pork in milk give?
S Meaden's user avatar
  • 587
1 vote
1 answer
103 views

First Pork Roast Predicament

I cooked a 4 lb. pork roast for about an hour and twenty-five minutes in an open top roasting pan at a steady 350F. It reached 154F in the center so I pulled it out of the oven. The top came out nice ...
Mike's user avatar
  • 49
2 votes
2 answers
3k views

How does cutting a pork shoulder affect cooking time?

I have an approx. 10 pound pork shoulder that I would like to smoke on a charcoal grill. Recipes commonly list that you should smoke a shoulder for about 60 to 90 minutes per pound (depending on ...
TypewriterKermit's user avatar
0 votes
4 answers
453 views

What are some effective tips for cooking bacon in the microwave?

I typically cook my bacon in the oven or stove top. A relative of mine saw me do this and recommended using the microwave instead. I have two questions on this: Is this food safe--does using a ...
JRap88's user avatar
  • 101
-1 votes
1 answer
451 views

Sous vide "Jabon de Paris" (Cooked ham)

I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork. I have been doing tests on my own, and 8 hours at 65°C with 4% salt, 1% sugar, and a good amount of white and ...
Daniel's user avatar
  • 346
0 votes
0 answers
37 views

What is the minimum internal temperature measured inside meat (not air temperature) for pork ribs to be safe? [duplicate]

I want to experiment to prepare the pork ribs in Weber Kettle charcoal grill on a minimum possible temperature. What is the minimum internal temperature measured inside the meat (not air temperature) ...
vasili111's user avatar
  • 101
2 votes
5 answers
4k views

Is there a way to make bacon a decent substitute for pancetta in Italian dishes?

I live in a place where Pancetta is really hard to find, and when I do, it's completely overpriced. When I make some Carbonara or Gricia, both recipes from where I come from, I have to improvise it ...
Marcello Fabrizio's user avatar
1 vote
3 answers
1k 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?
user avatar
2 votes
0 answers
52 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 ...
Susan Hillyard's user avatar
4 votes
2 answers
228 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 ...
K S-Witts's user avatar
4 votes
3 answers
8k 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 ...
Surobaki's user avatar
  • 143
1 vote
2 answers
429 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 ...
user9447's user avatar
  • 349
6 votes
1 answer
1k 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. ...
canardgras's user avatar
  • 2,415
5 votes
1 answer
342 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 ...
Diu.Lei's user avatar
  • 578
3 votes
1 answer
5k 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 ...
Lars Panzerbjrn's user avatar
2 votes
1 answer
283 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. ...
John Gordon's user avatar
11 votes
6 answers
23k 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 ...
Dianna Houx's user avatar

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