Questions tagged [pork]
For questions about dealing with pig products!
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What can I do about excessive lime flavor in a pork roast?
I marinated a pork roast in lime, garlic, oregano and a little olive oil. The flavor of lime is over-bearing. Is there anything I can do to counter the lime taste?
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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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What can I do with Pork Butt Trimmings?
I bought about 6 lbs of pork butt, cooked that up and made awesome chili. Now I have about 1 lb or so of pork trimmings, the fat, mostly white in color.
What can I do with this?
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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?
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What's a good molasses-based glaze for pork tenderloin?
My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns ...
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What types of sauces would pair well with boiled pork knuckles? [closed]
I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing?
I am guessing that because pork knuckles are fatty, the sauce should tend to be sour or pepper-ish to balance ...
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Substitution for beef (veal) in a stew
I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect, ...
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My pork rinds won't puff!
I was following the recipe here:
How do you make pork rinds?
and ran into a situation. When I get pork rinds from the store, they are beautiful and puffy like a Funyun. I followed this recipe ...
CommunityBot
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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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What is a good way to cook a pork tenderloin without searing?
I realise there are a couple of similar questions hereabouts, but this is a specific case.
I currently have sitting in the fridge a pork tenderloin (fillet) coated in a paste rub of ancho and ...
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Serving a Whole Pig
I ordered a roast whole pig from a local meat market. They've told me that when I pick it up, it'll be fully cooked and in a foil lined box. My concern is what do I do from there? Is there going to be ...
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How to roast pork shoulder?
I used to cook pork shoulder in a slow cooker, however found that this didn't render any of the fat out of it. I prefer a leaner meat, so I figure roasting this in the oven and letting the fat drip ...
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Broil pork chops before roasting?
I've had great success preparing chicken using variations of the following procedure:
Arrange chicken pieces in a roasting pan with a lid
Add other flavorings (whatever I have on hand or am in the ...
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Dangers associated with sous-vide temperature and time
What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on.
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What other cut of meat can replace pork shank?
I have really been wanting to trying this recipe Braised Pork Shanks with Mushroom Dumplings, but I have not been able to obtain pork shanks.
Can another cut of pork meat be used instead? I was ...
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What spice rub would be typically Thai?
I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish:
The garnishes on the surface are
Hawaiian volcanic salt, cucumber,
garlic chips, ...
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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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How long can I safely keep a thawing pork shoulder in the fridge?
I purchased a rock-hard, six-pound pork shoulder at the farmers' market on Sunday and have been thawing it in the fridge since then. As of this afternoon, it's still not completely thawed, and I'm ...
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Pork rillettes - drain fat before shredding or not
I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat ...
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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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