Questions tagged [pork]
For questions about dealing with pig products!
266
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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
...
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333
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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 ...
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518
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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 ...
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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 ...
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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?
...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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?
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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 ...
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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
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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) ...
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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 ...
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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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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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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 ...
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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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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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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. ...
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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 ...
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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 ...
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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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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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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 ...
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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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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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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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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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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 ...
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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 ...
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