Questions tagged [pork]
For questions about dealing with pig products!
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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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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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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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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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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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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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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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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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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.
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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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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 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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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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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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Roasted Pork Leg is Dried Out
Every time I try to roast a pork leg a lot of water drains from it and it becomes dry.
Last time I did it this way: 24 hours before, I seasoned a 1.5kg (3 pounds) piece with salt, pepper, garlic, ...
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Pork butt roast: slicing temp vs pulling temp
At internal temp of 170F, will the pork butt slices be very tender and moist or should one continue to higher temp closer to pulled of 195F to achieve?
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I am trying to cook Buta no Kakuni or Japanese pork belly but it's tough
I have tried cooking "Butta no kakuni" or slow braised pork belly. I watched a video on making kakuni from a check in Nagasaki. In it he used a Le Creuset dutch oven to cook the pork belly.
Cut the ...
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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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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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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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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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What are possible substitutes for pineapple in sweet and sour pork/chicken?
Most recipes for sweet and sour pork/chicken I see include pineapple example.
But what if someone does not like pineapple?
What are candidate substitutes?
Do they necessarily need to be fruits?
...
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How do I cook large quantities of Boston pork butt?
I am cooking approximately 30 lbs of Boston butt pork roast. (One roast is a little over 15 lbs and the other is a little over 16 lbs.) Should I cook the roasts together in one big roaster at about ...
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Pulled pork substitute- How do I do it?
I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achieve a similar texture? The closest I've ...
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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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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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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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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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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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Marinade then cook or cook then marinade?
For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade?
More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy sauce,...
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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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Pulled pork cooking time
I have always made pulled pork with the shoulder, but this time I want to make it with the leg of pork.
Will turn out dry, does it need less cooking time?
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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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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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How long can I keep a leg of ham in the fridge?
How long will a glazed ham last for?
I have a ham, which I glazed.
It was in a vac pack, and does not expire for 2 months.
Since I have removed it from the vac pack, glazed and cooked it. How long ...
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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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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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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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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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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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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, ...
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