Questions tagged [pork]
For questions about dealing with pig products!
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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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Is it possible to make pork belly very soft with a pressure cooker?
I recently bought a pressure cooker and I have been learning about all sorts of different ways to make things that I normally would slow cook faster with the pressure cooker.
However, a lot of forums ...
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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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Vacuum-packed unfrozen Polish sausage left out overnight. Safe to eat or not? [duplicate]
I left a new, vacuum-packed Polish sausage (kiełbasa) out accidently overnight.
Should I toss it or cook it and eat it?
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Roasting large leg of wild boar
I have a very large joint of wild boar that I'm intending to roast, but none of the recipes I can find have in mind the size of joint I'm about to cook and I'm very worried I'll undercook it.
I want ...
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Broth or stock?
I’m in the finishing stage of making my tonkatsu soup base for ramen, and I’m very pleased with the results! But I’m wondering, is it a stock, or a broth?
Stocks are made with bones, and broths are ...
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Pork loin in slow cooker
What temperature should a pork loin be when cooked in a slow cooker or how long should it cook?
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How to make extremely dry pork more palatable?
I cooked a pork shoulder sous-vide for 24h and sadly It came out extremely dry. I think it's due to cooking it in a citrus heavy marinade and removing a bit too much of the fat cap.
So now I have a ...
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Mcdonald's Sausage patty - brined?
I've been trying make my own sausage patty recipe for some time now. But recently, after eating a Sausage McMuffin, I wondered if Mcdonald's uses brined pork sausage for their sausage patties.
After ...
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What kind of meat to use for Wiener Schnitzel?
I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying.
What parts of veal or pork are suitable?
(Googling the subject seems to produce mostly sausage related ...
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How can I get my flavorings to flavor my carnitas all the way through the pork?
So, I've been trying for a while to mimic taqueria carnitas at home with my slow cooker. I initially tried a recipe that had you put some water in and then cook in its own juices, with seasoning; that ...
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What is the purpose of washing pork?
I've read in a few recipes, especially ones using gelatinous parts of pork like the head and trotters, that long rinsing under running water, and several changes of water soaking is called for.
Why ...
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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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Why is there no pork on the Indian take-away menu?
The standard Indian takeout menu does not represent the kind of food eaten in India. India is a large country and "Real Indian food" is little more meaningful than "Real European food". Dishes ...
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Babi Guling - Balinese Suckling Pig - alternative cuts of pork for it?
I love Babi Guling - Balinese Suckling Pig which I've made twice so far. As I am mostly cooking for 3, I obviously can't use a whole suckling pig.
Here's a typical recipe: adventurefoodie....
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Smoking pork shoulder in a little chief
I got a little chief smoker for christmas, I tried smoking a 5lb pork shoulder today. FAIL! I brined overnight, dry rubbed 1 hour before putting in the smoker. Never got the meat over 85'. Tried ...
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Too much smoke flavor
We received several pork items as gifts that have way too much smoke flavor, these items are several types of brats, bacon and pork patties along with a mesquite chicken breast. How can I remove some ...
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Ground Beef vs. Ground Pork
I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking in general?
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Why does does vegan pulled pork specifically require jackfruit?
I'd really like to try a vegan pulled pork recipe, but all of those I've come across require jackfruit. This ingredient comes from the other side of the planet, so I'd like to avoid adding it to my ...
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Does pork fat oil give an off taste?
There is some movement (backed with some literature) that using animal fats and oils are nutritionally superior to packaged oil (e.g., vegetable, canola).
What is the expert perspective on using oil ...
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How to make 1/2 inch thick porkchop brown but tender?
Cheap porkchop cuts here in the Philippines are only 1/2 inch thick.
It's so hard to brown them or give them color while frying, but still keep it tender. Everytime it's the right color, it's already ...
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Roasting 6kg (13lb) Pork Leg
I have a huge (for me) leg of pork that's 5.9kg/13lb. I'm thawing in the fridge for the next 4 days before cooking.
How do slow cook for tenderness/fall off the bone as well as great crackling?
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How to cook roast pork with a crackling wrap
I bought a joint of pork from the market and they asked if I'd like them to put a crackling wrap on top - so obviously I said yes. The crackling wrap seems to be a thin sheet of fat that she simply ...
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When i marinate pork with spices and vinegar , can i also add the sauted onion paste overnight with it?
When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the second part is to saute onions till they ...
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Sausage patties dry when cooked
I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The recipe is as follows:
Ground pork with ...
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Boned pork shoulder fridge life [duplicate]
If a pork shoulder is sold from a butcher on Wednesday will it still be good to eat on Sunday? the butcher selling it says it will be but I've heard pork should be consumed with 1-2 days of purchase
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Avoid crumbling pork?
When I broil pork tenderloins, they tend to crumble apart when cut.
By contrast, when I get marinated tenderloins from the supermarket, they stay together like beef.
What is the method to achieve ...
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Food Safety: Do I have to boil pork and then fry it?
I know that I should cook pork at 63 °C and without rinsing to avoid cross-contamination. My question is the following; I want to fry pork chops: Does this means I have to boil the pork in water until ...
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Reproduce Korean BBQ Pork Jerky
Costco sells a Korean BBQ Pork Jerky with the brand name Golden Island
It's delicious- it's soft but chewy, smokey, sesame-ey, moist with the sugars but obviously also dried enough to not need ...
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First time cooking Ribs. St. Louis Style, membrane questions + more
This is my first time cooking ribs so I feel I am making some rookie mistakes.
I forgot to peel the membrane off of the rack of ribs I plan on cooking later today and they have already been soaking ...
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pork went over internal temperature, can I make it tender by putting the oven in a lower temperature for a couple of hours?
I cooked a piece of pork shoulder and i put it at 250 celcius for 30 min and 130 celcius for 1 hours. Now the internal temperature is well above the 71 celcius mark and the meat looks tough. If i put ...
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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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What's the best way to cook BBQ ribs in the oven and grill?
I have some pork ribs that I want to barbecue, but being relatively inexperienced with BBQ and lacking a decent grill thermometer, I want to simplify things by cooking them partly in the oven and ...
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Is my pork Safe to eat after 3 hours sitting out?? [duplicate]
So I put some pulled pork in the crock pot on low for about 5 hours when my boyfriend turned it off without me knowing.. Recipie said 7 hours total on low. So after about 3 hours of it being off we ...
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Is there another name for unrendered lard?
I've always thought of lard as referring to just the rendered fat, but the Wikipedia article on lard says that it can refer to either unrendered or rendered pork fat. Is there a name besides "...
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How do I remove boar taint (from a wooden handle)?
So, I made the mistake of using my beautiful cleaver (that has a wooden handle) to cleave some particularly pungent pigs’ trotters, and for the next year, no matter how many times I’ve washed it with ...
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pork shoulder roast roasting question
I have 2, 10 lb pork shoulder roasts that need to be roasted in my oven and done by noon. What is my start time? I certainly don't want to cook them as if a 20 lb roast, but don't feel certain that ...
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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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What modifications would I have to make when substituting veal for pork?
I would like to make this recipe for Pork Osso Buco, https://m.youtube.com/watch?v=yNgna9mZoa4, but I'll be using veal beef shanks and not pork.
Do I have to make any modifications like the time it'...
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Roasting pork and traveling
I have a 4 lb pork loin to roast, approx 2 hours. I also need to travel 1 hour distance. The pork is the main entree. Dinner is set for 6 pm. What is the best method to cook the roast so that it ...
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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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Substitute pork with beef
I have a number of recipes that call for pork. Am I able to substitute with beef? And when it calls for chicken stock, do I use beef in place?
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Is raw brined pork with a very slight yellow tint and is no longer limp spoiled?
I put some pork chops in a brine solution almost 48 hours ago, put it in a metal bowl, covered the top of the bowl with plastic wrap and stuck it all in the fridge.
I pulled it out to wash, but I ...
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How should cooked pork shoulder be stored in the freezer?
After searching the site I didn't see this question under the tag freezing or after searching for [freezing] bbq and [barbecue] freezing but I did run across How should I store steaks in the freezer? ...
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Slow-cooking pork 'chops'?
I was in Austria recently, and at a restaurant there I ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork chops were super tender and came apart ...
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Smoking 3lb Pork Butt
I'm smoking a small 3lb pork butt we picked up at the farmer's market. If I plan on cooking it at 225 degrees, how long do you think it will take to get to an internal temp of 160? That's when I plan ...
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Pulled pork - inject brine AND immerse in brine?
Aiming to do a pork shoulder for pulling. In the past I've made an apple juice brine and immersed the joint for up to 24hrs. I bought an injector. Would it be overkill to inject the brine AND immerse ...
CommunityBot
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What's the basic technique for long braising of pork?
I boiled 1kg chunk of pork 12 hours:
first boiling 45 min
8 h at low heat
45 min boiling
low heat now some hours
I am not sure if this was a good strategy.
I know there's no single "right" way, ...
CommunityBot
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Substitute for fresh ham
I have a recipe calling for fresh ham I have not been able to find a store in my area that carries them is there another cut of pork that can be substituted?
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Why did pork tenderloin go pink in the fridge?
I cooked a pork tenderloin to at least 165 degrees F, maybe 180. The thermometer was in a pretty thick part of the meat and it was pretty much grey. Two days later it is pink in parts inside. I was ...
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