39 votes

Fix for Greasy Pulled Pork?

I doubt that your meat is really greasy. If it is really overly fat, you will notice it when buying it, your meat will be marbled through and through. But it is difficult to get such meat nowadays at ...
rumtscho's user avatar
  • 139k
33 votes

What can I substitute for soda pop in a sweet pork recipe?

Apple juice is good with pork. The frozen cans of concentrate are cheap and perfect for this use. Apple juice lacks the dark notes of cola. To get those I propose you add hoisin sauce. It is very ...
Willk's user avatar
  • 6,616
27 votes
Accepted

Flour contaminated by raw pork juices

Throw it away, it's not worth risking health issues over such a cheap staple. While the flour was originally dry, the pork juice introduced moisture into it, providing a much better breeding ground ...
mech's user avatar
  • 2,543
23 votes

Are pig testicles edible?

Yes, testicles are just a part of the animal that is perfectly edible like many others. This includes mammals like the pig in your question, but also birds. They are usually served as special dish ...
Stephie's user avatar
  • 59.6k
20 votes

Fix for Greasy Pulled Pork?

You can trim/remove some of the fat or use a leaner cut like a loin to achieve this before-hand After cooking pull the pieces of meat out before you shred them and set them aside. Then strain your ...
Summer's user avatar
  • 3,012
20 votes
Accepted

What's the secret to well-seasoned pulled pork?

The rub in this, and similar recipes, is a surface treatment. The same is true for marinades...all surface treatments. As is mentioned in the comment above, the finishing step in your recipe is to ...
moscafj's user avatar
  • 74.9k
14 votes

What can I substitute for soda pop in a sweet pork recipe?

The main function that soda adds in these recipes is as a flavored syrup that also has an acid. So make your own. Add your preferred sweetener to water with some form of acidulation (I prefer apple ...
Summer's user avatar
  • 3,012
13 votes

What can I substitute for soda pop in a sweet pork recipe?

I learned a recipe for a chicken dish from my mother. Her recipe also called for cola to create a sticky and caramelised sauce. She taught me, however, that the cola could be replaced with fruit ...
ant's user avatar
  • 231
12 votes

Are pork trotters and pork knuckles the same thing?

These are distinct pieces of a pig. A pork foot is the actual foot, including the toes, as can be seen for example on wikipedia. A pork knuckle on the other hand is the join just above the feet, also ...
quarague's user avatar
  • 1,225
10 votes
Accepted

UK Pork roast: why can't I make crisp crackling?

Whilst I do not know about the practices in Denmark that would make the achievement of crispy crackling there, I can comment upon the Chinese and UK angle, and, offer some tips for you to get good ...
Handy Andy's user avatar
8 votes

Vegetarian replacement for pork mince in Chinese style stir fry

Let's recapitulate the textural options you have: Crumbled firm tofu, sauteed (with or without some soy sauce and/or wheat paste - mind the color you want too!) Brunoised/minced fresh/reconstituted ...
rackandboneman's user avatar
8 votes
Accepted

Why is there no pork on the Indian take-away menu?

In the UK you see lamb and chicken on "Indian" restaurant menus, but not beef or pork. I suspect that in the colonial era when the English wanted meat there were goats (near enough the same as sheep) ...
Chris H's user avatar
  • 44.1k
8 votes
Accepted

Does pork fat oil give an off taste?

I wouldn't describe it as an "off taste", for me it is the tasty flavor of pork fat, commonly known as lard. But yes, it is certainly not taste neutral. It only gives a slight to moderate hint in ...
rumtscho's user avatar
  • 139k
8 votes
Accepted

How to make extremely dry pork more palatable?

I'd use it as barbecue. It should shred fairly easily; if not, I'd gently steam it until it does. If it's so dry that it can't be shredded, it probably can't be saved, though you might be able to get ...
Joshua Engel's user avatar
  • 4,426
8 votes
Accepted

What is the fatty tissue in beef/pork after it has been braised/stwed?

That is a type of protein and connective tissue. Mainly you have collagen and elastin in a cut of meat. Collagen turns into gelatin through heating and melts away. The elastin will get softened. I ...
zetaprime's user avatar
  • 4,276
8 votes

Did broiling kill my pork loin?

When the meat reached 62C (145F) it was done. The "warm" setting on most crock pots is between 74C and 80C (165F to 175F). So, any time spent in the warming mode, then the broiler, ...
moscafj's user avatar
  • 74.9k
7 votes

Is it feasible to freeze a whole pig?

I agree with the comment by Richard ten Brink: you can't really do this in a home freezer and expect good results. Even with a large home chest freezer, it will take way too long for a whole carcass ...
Athanasius's user avatar
  • 32.2k
7 votes
Accepted

What does "trimmed" mean in this context?

Depending on how your pork chops arrive from the butcher, trimmed simply means to remove excess fat (you are going to want to leave a reasonable amount, as that is where a significant amount of flavor ...
moscafj's user avatar
  • 74.9k
7 votes
Accepted

Why does does vegan pulled pork specifically require jackfruit?

It is simply because jackfruit has a consistency and texture that makes it very well suited in a substitute for pulled pork. Apparently, you can also use hearts of palm, but according to an earlier ...
Jobjörn Folkesson's user avatar
7 votes

How to make extremely dry pork more palatable?

If the citrus marinade doesn't interfere too much, You could mince it and roast it even further (to brown the mince), mix it with similarly browned beef mince and use it, on top of a soffrito, as the ...
Robin Betts's user avatar
  • 1,895
7 votes
Accepted

Is it possible to make pork belly very soft with a pressure cooker?

...a pressure cooker can't really speed up the process for breaking down the fat in the pork belly... Nope - this isn't really true, nor is it a complete description of what's going on. Pork belly ...
logophobe's user avatar
  • 14.9k
7 votes
Accepted

What would you call this cut of pork?

That looks like Pork neck or shoulder without a bone. The best way to prepare it is to grill it or bake.
SZCZERZO KŁY's user avatar
7 votes

Substitute dried pig's blood for fresh

Reconstituted dried blood will not have the quite the same texture as fresh blood. If the dish you're making requires blood as a thickener -- particularly if it's supposed to have a thick, gelatinous ...
Sneftel's user avatar
  • 29.1k
6 votes
Accepted

How to keep pork crispy during transport to venue?

Being Filipino, I totally applaud you for such an excellent choice of an entree. The enemy of all fried food is moisture. Think of...potato chips. Immediately after you fry, make sure you let the food ...
mrcampos's user avatar
  • 354
6 votes
Accepted

Is there such a thing as pork stock?

There certainly is such a thing as pork stock, it's made the same way as beef and chicken stock - by cooking down bones to extract the flavors. With beef you use beef bones, with pork you use pork ...
GdD's user avatar
  • 76.2k
6 votes

Roasting pork and traveling

That's actually just about perfect, since meat should rest before you slice it. Start the roast at 3. Cook it for 2 hours. Wrap it in aluminum foil. Put it in something to retain heat (a cooler, or ...
Joshua Engel's user avatar
  • 4,426
6 votes

Why not corned pork instead of beef?

What could go wrong? Probably not much. The same process that turns beef into corned beef turns pork into corned pork - and if you use another piece and compare recipes, you might recognize the ...
Stephie's user avatar
  • 59.6k
6 votes

What to do with excess fat in meat?

What you describe is known as 'rendering' the fat -- you cook it until the liquid comes off. But the goal isn't to eat the fat, but to create something oily that you can cook with. If I'm just ...
Joe's user avatar
  • 80.7k
6 votes

Fix for Greasy Pulled Pork?

I would go for option 3): correct it DURING cooking. Have you already tried cooking it shorter? 110 minutes seems extremely long in a pressure cooker, especially considering that you add another 20 ...
Sanchises's user avatar
  • 241
6 votes

Should I eat nipples?

From a food safety perspective, it’s perfectly fine (no pun intended) to eat them. They are mostly fat, skin and a few fine ducts, so no real difference from the surrounding pork belly. Like with ...
Stephie's user avatar
  • 59.6k

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