Questions tagged [pork]
For questions about dealing with pig products!
270
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Rendered pork fat vs lard vs bacon fat?
What is the difference between "rendered pork fat", lard, and bacon fat?
I've seen lots of references to rendered pork fat in the Momofuku cookbook, references to lard in one of my Schezuan cookbooks,...
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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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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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6
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What can I substitute for Guanciale?
Guanciale is something I've never seen in the UK. What can I use as a substitute?
Or, alternatively, is there somewhere I can source this in the UK?
Note: I'm thinking of experimenting with an ...
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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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4
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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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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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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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0
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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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How can I achieve flavorful, gelatinous pork broth economically?
It's that time of year, bean soup and split-pea soup are winter favorites of mine. I don't really care if the soups contain actual meat chunks, but I find the flavor absolutely essential to the soups. ...
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Can I make crackling from cured ham skin?
Can I make crackling from cured ham skin?
I have a cured ham, which I have removed the skin to glaze.
Can I bake the skin and make it into crackling?
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Is there such a thing as pork stock?
The other day I made this delicious recipe of Bacon Tea. I thought I could make some more with some Pork Stock.
When I went to the store to buy stock I found:
Beef Stock
Veal Stock
Chicken Stock
...
CommunityBot
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How do I adjust cooking time when temperature may be off by 5-10C?
Over the holidays, my mom tasked me to prepare a Crown Roast of Pork for our Media Noche (basically it's the meal you have as you approach the New Year with fireworks) meal. All of the recipes I ...
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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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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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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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Hot pink spots on surface of ham steak
I bought a frozen ham steak (natural pork from local farm/meat processor), and noticed when I went to cook it that there is a bit of very bright, hot pink on the surface. Is this safe?
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Why is my homemade pork sausage rubbery?
We just made some pork sausage and fryed up a patty to check the spicing. The taste is fine but the patty is rubbery in texture. What did we do wrong or not add to the mix?
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Smoking a pig at 225 F vs barbecuing one at 250F?
I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
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What can I substitute for hot Korean chili oil in this pork noodle recipe?
Our local supermarket sells fantastic pork, normally also on offer. Yesterday I bought a kilo of cubed pork (magro). Yesterday we had kebabs, today perhaps Asian.
So, I've thought about making this ...
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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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Pork shank meat yield
I am trying to estimate the quantity of usable meat four pork shanks will yield. I need to feed 10 people and I have two front and two hind shanks that weigh a total of 5Kg. I am hoping to get half of ...
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1
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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: sirloin vs tenderloin. Which one is most tender?
What is the difference between pork sirloin and port tenderloin?
I usually buy center cut pork chops and may buy one due to the sale price this week.
2
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1
answer
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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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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 ...
- 73.8k
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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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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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1
answer
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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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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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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 ...
CommunityBot
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Smoked ham roast: what do I do with it?
My girlfriend's parents recently gave us a bunch of pork from my girlfriend's grandpa's farm. The bacon and sausage we know what to do with but there's also a hunk of meat labeled "smoked ham roast" ...
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Reheating pork loin roast for a party
I am having a party for 25 people and want to cook the pork loin roast a day before the party. I bought gravy to go along with the pork loin. When reheating the roast with the gravy should it be in ...
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2
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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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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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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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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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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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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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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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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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Preparing pork belly: Odd barn yard flavor
This might be a very silly question, but I'm sort a pork newbie.
Anyway, I recently went to the butchers and bought a big slab of pork belly, to make crackling.
Immediately, I noticed it had a very "...
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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, ...
CommunityBot
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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 ...
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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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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 ...
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Filtering home-rendered lard
I recently rendered some lard at home from some pork fat I bought from a nearby Mexican grocery store (Mi Pueblo in San Jose). The lard is delicious and I'm glad I made it, but I wish I knew how best ...
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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 ...