Questions tagged [pork]

For questions about dealing with pig products!

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3answers
2k views

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 ...
1
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1answer
118 views

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'...
2
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2answers
1k views

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 ...
4
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3answers
144 views

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 ...
2
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2answers
33k views

Can I finish cooking a pork roast next day after partially cooking it

I will be having 17 people for dinner, and I will serve a pork roast. Can I partially cook it, wait until it cools, wrap it and put it the refrigerator and finish cooking it the next day?
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2answers
3k views

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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3answers
723 views

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 ...
0
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1answer
992 views

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 ...
3
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2answers
3k views

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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0answers
29 views

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?
0
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1answer
372 views

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 ...
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1answer
787 views

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?
5
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1answer
3k views

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 ...
1
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1answer
3k views

Brining Pork Turns Meat Grey

I brined a boneless pork chop in 4 cups water 1/4 cup Kosher Salt 1/4 cup Sugar for 18 hours. When I pulled the meat out there were some spots that looked slightly off color and grey. I was ...
0
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1answer
156 views

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, ...
3
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1answer
4k views

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 ...
4
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1answer
875 views

Pork Sirloin vs Chump

I'm trying to become more proficient in my understanding of pork cuts. I've heard of the "chump" (mostly from Brits) and pork sirloin. They both seem to come from roughly the same place on the pig ...
2
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1answer
356 views

Salting Pork Chops

I have this idea of how I want to make pork chops. I don't know if it is a good idea so I'm asking about it here. I want to take about two kg of pork chops, salt them with kosher salt for about two ...
2
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1answer
267 views

Identifying a white crispy garnish to a pork dish

We went to an excellent restaurant last night and one of us was served pork with an unfamiliar, edible garnish; It was a crispy, long, white item which may have been a little salty and a little meaty,...
3
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1answer
17k views

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 ...
5
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1answer
20k views

When cooking pulled pork in a slow cooker, should the meat be submerged in liquid? [duplicate]

I am making pulled pork in my slow cooker this week. I am going to use a pork shoulder and am planning on cooking it on low for 8-10 hours while at work. How much liquid should I put in the slow ...
6
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2answers
4k views

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 ...
6
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3answers
6k views

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 ...
10
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3answers
1k views

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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1answer
2k views

Cooking a 5 pound pork sirloin roast [duplicate]

Put a 5 pound pork sirloin roast in oven at 175 degrees F for two hours. Then turned up oven to 350F for two hours. Is it safe to eat?
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2answers
2k views

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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1answer
1k views

Squishy raw pork - gone bad?

I bought some pork loin chops and went to open the package and part of the meat was really squishy. I repackaged it and put it in the freezer to throw away later. I didn't notice any smell but didn't ...
4
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1answer
2k views

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 ...
3
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0answers
378 views

How long can I leave a pork roast in a PC550 slow cooker on warm after it's cooked?

I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little worried if it ...
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1answer
155 views

Can I finish cooking a stuffed pork roast if I turn it off for a while?

I am cooking a pork sirloin stuffed roast. It's been in the oven for 20 minutes but I have to leave the house for no longer then 1 hour and a half. Can I continue to cook it when I get back?
3
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2answers
665 views

How can I remove salt from a saline infused pork sirloin roast?

How can I remove salt from a saline infused pork roast. I purchased 4 of them. After making the first one I could not eat it. I am on a low sodium diet.
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0answers
2k views

Kassler vs Pork Shoulder vs butt

I need to cook pork for a large party. Due to price and amount issues I would prefer cooking kassler (pork neck) but the recipes I found for pork discuss almost every other part of the pig except neck....
3
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2answers
16k views

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?
11
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7answers
6k views

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 ...
2
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2answers
2k views

What would be the result of using chicken livers when making liverwurst?

Is liver just liver or is there some basic difference in beef, swine, chicken. If I take a liverwurst recipe and use chicken liver instead of pork am I gong to get the same results within + or - 10%. ...
2
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2answers
7k views

Pulled pork too sweet

I made pulled pork and added too much brown sugar. What can I add to dilute it so it's not so sweet? Tried not adding barbeque sauce, but that didn't help.
0
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1answer
202 views

Ribs safety after outside defrosting [duplicate]

I defrosted a package of unopened sealed ribs outside for an hour and a half because I was short on time. I did not think it would be a problem, but after reading all the different posts, I am a ...
1
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1answer
1k views

Pork loin vs pork roast?

I've seen both boneless pork sirloin chops and pork sirloin roasts in the grocery store, for different prices. From their names, I would think the chop is intended for grilling and the roast is ...
1
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1answer
2k views

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 ...
0
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1answer
284 views

Pork safe to eat? [duplicate]

I put an 8pound Boston butt in the crock pot last night to cook. Crock pot got hot I went to bed. Sometime during the night the crock pot turned off. Everything was cold. Is it safe to cook and eat?
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1answer
3k views

Forgot to turn the crockpot on with pork in it

I put 2.5 lbs of salted raw pork shoulder in the crockpot, then added boiling hot liquid to the crockpot. I forgot to turn it on, and noticed an hour later. Then I turned it on. Is the meat still ...
2
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1answer
90 views

How much longer do I cook the roast?

I was following the advice of preheating @ 400 and had every intention of lowering he temp to 300 but instead I forgot to lower it and ended up cooking it for the first 30mins at 400. I just lowered ...
1
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1answer
128 views

Roasting 3 Stuffed Pork Loins

I am roasting 3 stuffed pork tenderloins together. If the timing for one is 30 minutes, how long should I roast 3? (A digital thermometer will be used to measure internal temp.)
1
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1answer
998 views

Pork Tenderloin Safe to eat? [duplicate]

I bought a 4 pound pork tenderloin and put it immediately in the freezer. It was there a week or so. Then I took it out and placed it on the counter Monday night to thaw. I don't have central heat ...
2
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1answer
275 views

Why did my pork center cut loin turn out tender but tasteless?

Why did my pork center cut loin turn out tender but tasteless? First I marinated the meat for two hours with a mixture of balsamic vinegar, olive oil and Italian seasoning. Then pan-seared it to ...
10
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2answers
3k views

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 ...
0
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1answer
61k views

Cooked pork left out overnight [duplicate]

I left cooked pork out overnight. Will this present a danger? Since this morning when we realized it was out still, we have been refrigerating it ever since. Also we wonder if when reheating the meat ...
0
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1answer
192 views

Roasting a frozen Creole Pork Leg?

I have a cookbook from Panama and the directions are sometimes missing or can be very broad. I'm a new cook so I need exact directions. I've tried Googling too but can't seem to find other recipes ...
2
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2answers
13k views

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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2answers
127 views

Is this cooking method likely to yield a tasty pork chop?

So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good pork?