Questions tagged [pork]
For questions about dealing with pig products!
266
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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 ...
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What distinguishes pork sausage from ground pork?
Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question.
I sometimes like to cook things using ground pork sausage, ...
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Pulled Pork in a slow cooker. To brown or not to brown?
I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve.
Here's what I've been doing:
1. Brine pork ...
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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 ...
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For crackling, should I give pork a blast of super heat at the start or end of roasting?
I will be slow roasting a whole pork shoulder tomorrow -- it's huge! For most of the time the oven will be set to a fairly low temperature and the joint will be covered with foil. However for a time ...
HenryTyler
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2
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Can I carve up a suckling pig like you would an adult pig?
I found this video of a butcher carving up a half adult pig (not gory) really interesting and would like to learn how to do this on my own. However, I could never eat a whole adult pig.
Would a ...
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Why do they put the jelly-like substance in pork pies?
I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the cooking/...
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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 ...
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4
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How long should roast pork be cooked so that it stays light pink?
Often pork is much too dry when served, I would like to have it slightly 'rosé' pink.
So I am looking for some cooking instructions for cooking a roast pork in the oven. A time/temperature table ...
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1
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How do I determine the cut of a pork steak prior to purchasing it?
Pork steaks can be (quoting Wikipedia):
cut from the Loin, Leg or shoulder of the pig.
When looking at a pork steak, is there some way that I can visually determine where the cut came from, ...
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5
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Sour pork, causes?
I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put it ...
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How do you make pork rinds?
The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part.
Do you buy pig skin from a butcher?
Is there a special type you ...
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11
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6
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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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11
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Tough roast.. what's going wrong?
My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home.
It's usually silverside, topside or brisket of beef. Occasionally it's ...
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3
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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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Vegetarian replacement for pork mince in Chinese style stir fry
In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetarian version I usually just leave this ...
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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 ...
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10
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2
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How does rub or marinade actually seep into meat?
This morning I began crockpotting my first (ever) pork butt in an attempt to make pulled pork. In preparation of this, two days ago I smeared the meat with a spice rub and put it in a large sealed bag ...
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2
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What is special about pork that makes it so suitable for curing?
No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get the range of hams, sausages, bacons etc ...
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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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15
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How to cook a pork sirloin roast?
I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...
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Smoking in Kettle Grill
I recently smoked a pork shoulder in a weber charcoal kettle grill and I had a lot of trouble maintaining the temperature. Are there any tricks to using a mix of charcoal briquettes and wood chunks ...
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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 ...
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1
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Chinese pork jerky: what makes them so tender, how do you make it?
If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed ...
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8
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2
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Is cooking with hydrogen peroxide an accepted practice?
I had some pork (shoulder) I had to use today, suspecting it might be unsafe tomorrow.
So I thought I'd soak it in some hydrogen peroxide, about 2-3% concentration to at least get rid of any surface ...
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Is it OK to marinate chicken and pork together?
I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing ...
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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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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 ...
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Is this a true? You should use garlic with pork and ginger with beef and never vice versa?
"You should use garlic with pork and
ginger with beef and never vice versa."
This is coming from my dad who says that fact has been handed down from generations and generations of Chinese cooking. ...
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5
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Pulled pork substitute- How do I do it?
I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achieve a similar texture? The closest I've ...
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Removing hair from pork belly
I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budge. I was really put off and put the pork ...
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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?
7
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2
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Chinese Hoppin' John
In the American South, Hoppin' John is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John.
In place of bacon, I thought I'd use BBQ ...
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Effect of pineapple
I was considering slow-cooking pork with pineapple, but was concerned on the effect the pineapple might have on the texture of the meat. I understand that both bromelain and acid can deteriorate the ...
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Is it safe to eat a pork loin that has been refrigerated for 6 days?
I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The ...
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What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?
I have seen people mentioning this and I've heard it's available in Chinatown in NY or in Hong Kong but I can't find it listed anywhere for sale online. I think this is because I don't know the term ...
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Why not pork stock/gravy?
Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?
JStrom
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1
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3D meat cuts references?
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there?
This blog entry has a cross section of the ...
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8
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Tenderness of sous-vide pork chops
I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit worse.
I had marinated them overnight in a ...
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How do you score pork skin?
We cooked some pork belly over the weekend and part of the recipe is to "score the skin".
We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even ...
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How do cooks prepare belly pork in a restaurant?
In a similar style to the question on preparing risotto in restaurants..
When cooking belly pork, to a texture that's soft, tender and still moist, long cook times at a low temperature (around 150 ...
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How should I choose a BBQ sauce for root-beer-braised pulled pork?
I made some pulled pork using this slow-cooker recipe a few weeks ago. Ingredients include:
1 (2 lbs) pork shoulder
1 (12 fl oz) can or bottle root beer
1 (18 oz) bottle "your favorite barbecue ...
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How to keep pork crispy during transport to venue?
I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in the morning. Any ideas how I can make the ...
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What are the ranges of Pork Temperature that are flavorful and safe?
USDA guidelines for Pork state that you should cook it to 160F. I have heard over the years that you can undercook from that, which seems desirable, as 160F is going to be pretty dry.
I know the ...
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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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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 ...
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dealing with curved ribs in a flat rib recipe
I'm trying to make a pork rib ragu, and the ribs I have got are rather... curled. the recipe doesn't really specify which ribs to get, but in the video they're rather flat, making browning them, and ...
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8k
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How to fry carnitas?
I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one side in .5 inch of oil for about 2 ...
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Recommendations on how to have a hog butchered?
I have commissioned a pig from a local farmer and it will be going to the butcher soon. It turns out that I can have it butchered to my specific requests. Has anyone done this before and have any ...
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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 ...
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