Questions tagged [pork]
For questions about dealing with pig products!
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Slow cook pork shoulder without it falling apart
I have a 2Kg pork shoulder which I would like to cook in a slow cooker (first time user of a slow cooker) so it tenderizes but I also would like it to be able to be cut it in some way to serve with ...
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Pork sirloin roast
I've never made a pork sirloin pork roast before. In your pork sirloin recipe, did you add any liquid to your dutch oven? Did you turn it during cooking or baste it with juices? Thanks!
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Pork shoulder put in broken oven for 10 hours, safe to eat? [duplicate]
So I didn't realize my oven was broken until 10 hours after I had my pork shoulder in there. I realized it and then cooked it for 16 hours at 220F. What are the risks of eating this after 16 hours of ...
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Pork chops: low and slow or high and fast?
How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow baking or high temperature but quick? Why?
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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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What is "pork brisket?"
I picked up a package of "pork brisket" at the supermarket today. I have never seen it before but it was inexpensive and fatty, and looked like a good option to throw in the slow cooker. When my wife ...
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Can half cooked pork chops be cooled then fully cooked later?
I started baking pork chops at about 2pm. 30 mins into cooking I had to leave. I turned off oven and left. It's now 640pm and I'm just getting home. The pan is still slightly warm. Are the pork chops ...
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How can I prevent pork from becoming tough while being held at warm temperature?
I work at a nice restaurant and bar. We sometimes make pork loin roasts and gravy for our banquets. The pork is cooked to 145 degrees internally and is very tender and delicious when sliced, but as it ...
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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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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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Making fully cooked meat (pork) less tough
I bought some Red Chinese Barbecued Pork a few days ago, it's disappointingly tough. Even sliced very thinly and allowed to simmer for a few minutes in soup, the meat just feels dry and tough. I'm ...
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Are feral hog hind quarters hams, or a different type of pork?
I recently hunted feral hog and had one processed. I have two full bone-in hind quarters. I wondering if these are considered hams or a different cut/type of pork. How would one go about cooking a ...
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Is slow cooking for 24+ hours safe? [duplicate]
I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
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Using the bone from a spiral cut ham
I'm making pork stock for the first time from raw pork bones I bought at the store, and I just opened a spiral cut ham to cut it up. Can I put the cooked ham bone in with the cooking pork bones, since ...
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Is it Safe to Fry Honey?
I have honey and porkchops. Is it safe to marinate the porkchops in a honey based marinade and then fry them in a blend of cooking oils?
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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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Slow roasting fresh ham
How long does it take to slow roast a 13 pound bone-in fresh ham? We want to bring it to 190 degrees F to break down the collagen.
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How long is the cooking time for pork roast?
How long should I cook 2 three pound bipork sirloin roasts for? I tried cooking one before for 3 hours at 400° but it came out real tough.
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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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Saving my 'bacon'
I bought one of these recently, smoked shoulder or something like that.
Given that it 'looked cooked', I just sliced it and figured we could eat it cold. But it didn't look particularly cooked inside,...
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Is pork for bo ssam made entirely without oil?
According to all the recipes, we have to leave the salted and covered with sugar pork in the fridge over night. In the morning we wash it, wipe it dry and put it in the oven - so no oil. I'm not used ...
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Uses for Pork gelatin? [closed]
I bought a whole pig with a friend. Along with the meat, we each received several bags of skin with ~1/2" of fat.
I figured I'd render the fat for tamales, pies or perhaps make some soap. When a ...
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BBQ Rib problem, need suggestions
I have a pretty fail safe method for cooking BBQ baby back pork ribs at home.
make a rub and apply to ribs
wrap in aluminum foil
one hour at 325 in the oven
the reduce to 225 and cook for two more ...
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Pulled pork - interrupted cooking in oven?
I'm planning to cook my 4lbs pork in the oven but as my guests arrive at 1pm for lunch, I wanted to start the cooking the evening before and then keep the partly cooked pork in the fridge till next ...
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How long to cook pork ribs in the oven?
tl;dr: I've got 6 lb of super-thick pork shoulder country style ribs. How long should I cook them in the oven if I want them to taste good?
I recently bought a 6 lb. package of delicious, super-...
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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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How do you separate the skin from pork?
I cure my own bacon with the skin still on the pork belly because I do not know how to remove it. I tried slicing it off with a knife (type unknown) but quickly lost patience. What is the best way to ...
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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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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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How to boil pork knuckle?
My family would like to eat pork knuckle (ideally the Germany/Austrian style but not necessary as long as they taste fine). I looked up various receipt but most require an oven, which I don't have (...
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How should I cook pigs cheeks?
I like the idea of eating pigs cheeks, I've heard they are delicious, but difficult to cook so they are not chewy. How should I cook them so they are succulent and delicious?
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Substitute for pig products [closed]
I don't eat pork for religious reasons, but a lot of recipes use them. What kind of meat is a suitable substitute for pig products? More specifically:
Ground pork
Ham slices
Pork chops
Lard: Do other ...
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Should I boil the alcohol out of marinade?
A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, ...
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Matching herbs with meats [closed]
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what herb/...
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Cutting marbled pork without it falling apart
I have a pork butt that is seared quickly then simmered on the stove in marinade for hours. I like to choose very marbled pork because it's just so much juicier. Anyway, the pork turns out real nice, ...
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Sous Vide without vacuum. What liquid should be used?
I'm new to sous-vide and I am trying to figure out how to do it without vacuum. I've seen how other people have done it with oil to displace the air in the bag. But is this the best liquid to use? ...
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Should a sous-vide-cooked meat be frozen then reheated?
New to sous-vide, I was wondering, once you are done cooking, will it degrade the quality of the meat if I freeze it then reheat it back? The method of reheating probably matters, but let's say I am ...
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Are all pork in supermarket previously frozen? Where can I get fresh ones? [closed]
Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previously frozen?
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Defrosting approx 3.5kg of pork, and then cooking more than once?
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a ...
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If you don't cure a ham and just brine it, is it just considered a pork roast?
I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and not pink.
I know curing it gives it a ...
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Smoking pig butt: how to resume?
I set out this morning to cook a pig butt. Found out that I was going too a birthday party at such a time that the butt would smoke for six hours and then I would need to pull it.
The shoulder was a ...
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Pork shoulder discoloured in the freezer to a greenish grey colour. What happened?
Yesterday I took a pork shoulder, removed some of the fat and sinew and skin, cut it up into smaller parts, and put them into the freezer in freezer bags. It took me just under half an hour to remove ...
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Put pork in crock pot and accidentally set to warm [closed]
I put a large pork roast in the crock pot this morning and accidentally set it to warm. I noticed it about 2 hours later and turned it to high. Is it safe to eat or do I need to toss it and buy a new ...
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How to chill and reheat three layer pork properly
Usually, I put the three layer pork on the table and let it cool before putting it in the fridge to store for later cooking if I could not finish all of them in a meal. (Wonder if I am doing is ...
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Cooking a tender pork sirloin (Solomillo al Whisky)
A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce.
I've tried to recreate this at home by marinading for a short time and then frying, but the meat ends up rather tough, ...
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Food safety after pork loin left in crock pot that was turned off [duplicate]
Possible Duplicate:
How long can cooked food be safely stored at room/warm temperature?
I cooked about 2lbs of pork loin in the crock pot for 8 hours on low last night. It was on low from 12:...
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Lost in translation: Pluma ibérico
In Spain,there are three popular iberian pork cuts: Secreto (or Cruceta), Bola (or Presa or Abanico) and Pluma. I have a question about the 'pluma' that I can probably ask without referring to the ...
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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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Is pork ok if seared and left in crockpot 1hr before turning on?
I seared a 6 lb pork roast, put it in crockpot, then forgot to turn it on for about an hour. Then turned on low and will cook 8hrs. Is it ok?
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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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