Questions tagged [pork]
For questions about dealing with pig products!
270
questions
0
votes
0
answers
129
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 ...
6
votes
2
answers
2k
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 ...
1
vote
1
answer
201
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 ...
- 80.1k
6
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 ...
- 453
0
votes
1
answer
144
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 ...
0
votes
0
answers
248
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?
- 137k
5
votes
1
answer
381
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 ...
- 593
1
vote
2
answers
582
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 ...
- 524
11
votes
3
answers
2k
views
Making pork pernil, and had a slight "lasagna battery" issue - is it safe to eat?
I am in the process of making the cook's illustrated recipe for pork pernil. For the first hour, you heat marinated pork at 450, covered tightly in a roasting pan with aluminum foil.
Lo, pulling it ...
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 ...
- 11
2
votes
5
answers
3k
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 ...
- 4,644
0
votes
7
answers
48k
views
What are possible substitutes for pineapple in sweet and sour pork/chicken?
Most recipes for sweet and sour pork/chicken I see include pineapple example.
But what if someone does not like pineapple?
What are candidate substitutes?
Do they necessarily need to be fruits?
...
- 137k
8
votes
6
answers
28k
views
What are double-cut chops?
I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me. (I don't eat pork so I don't have a ...
- 1
2
votes
2
answers
154
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 ...
- 4,804
2
votes
1
answer
124
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 ...
- 610
4
votes
3
answers
26k
views
How do I cook large quantities of Boston pork butt?
I am cooking approximately 30 lbs of Boston butt pork roast. (One roast is a little over 15 lbs and the other is a little over 16 lbs.) Should I cook the roasts together in one big roaster at about ...
- 133
3
votes
2
answers
425
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 ...
- 5,381
0
votes
1
answer
2k
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 ...
- 29.7k
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 ...
- 101
22
votes
11
answers
19k
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 ...
- 5,381
1
vote
1
answer
201
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 ...
- 73.8k
1
vote
1
answer
11k
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.
11
votes
6
answers
21k
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 ...
- 1
1
vote
1
answer
284
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
...
- 9,047
0
votes
1
answer
439
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 ...
- 9,047
15
votes
7
answers
137k
views
How long should I cook pork for (at 100° C)?
I have a pork shoulder cooking in the oven right now at 100° C (212° F). I was planning on roasting it for 7 hours, will this be long enough to cook it safely?
I saw the FDA chart about minimum ...
- 11
-1
votes
1
answer
916
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 ...
- 14k
0
votes
0
answers
101
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 ...
1
vote
1
answer
180
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?
...
- 80.1k
4
votes
3
answers
6k
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 ...
- 31
2
votes
2
answers
839
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 ...
- 9,047
2
votes
1
answer
436
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 ...
- 518
2
votes
3
answers
70k
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?
- 1
4
votes
1
answer
1k
views
What temperature is the "warm" setting of a PC550 slow cooker?
I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little ...
- 58.7k
0
votes
1
answer
340
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 ...
- 137k
6
votes
1
answer
6k
views
Is it feasible to freeze a whole pig?
How long can I freeze a pig whole? How can I keep it from getting freezer burned?
We are having a wedding in September and it's June but the pig is already currently at the size we need it to be. I ...
- 1
-4
votes
1
answer
549
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 ...
- 1
0
votes
0
answers
90
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 ...
- 137k
7
votes
3
answers
181k
views
Pork butt roast: slicing temp vs pulling temp
At internal temp of 170F, will the pork butt slices be very tender and moist or should one continue to higher temp closer to pulled of 195F to achieve?
- 21
1
vote
1
answer
156
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?
- 3,591
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?
- 26
0
votes
2
answers
6k
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 ...
- 137k
3
votes
3
answers
4k
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 ...
- 2,072
0
votes
0
answers
81
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
- 137k
0
votes
0
answers
114
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.
- 3,591
9
votes
6
answers
24k
views
What are good techniques to prepare liver?
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 ...
- 1,718
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 ...
- 103
12
votes
7
answers
179k
views
Cooking slow-roasted pork to 190F?
I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperature.
However: you normally need to cook ...
- 21
1
vote
1
answer
112
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?
- 73.8k
1
vote
1
answer
94
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 ...
- 75.4k