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38 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 ...
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  • 124k
31 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 ...
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  • 5,550
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 ...
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  • 2,533
19 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 ...
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  • 2,992
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 ...
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  • 2,992
12 votes
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How do I adjust cooking time when temperature may be off by 5-10C?

Rounding to the nearest 10C is more accurate than your thermostat probably is anyway (don't round up, round to the nearest). Conversion isn't your issue, your thermostat is much more likely your ...
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  • 58k
12 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 ...
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  • 221
10 votes

Why do they put the jelly-like substance in pork pies?

I have been a baker for over 30 years and made many pork pies in that time,the above answers stating that the jelly acts as a preservative and stops the meat drying out are correct, but also the jelly ...
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10 votes
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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 ...
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9 votes
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Vegetarian replacement for pork mince in Chinese style stir fry

It seems like you are primarily interested in reproducing the umami of the meat. Tofu does in fact have glutamic acids that will add to the umami; just make sure to thoroughly dry the tofu (...
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  • 7,269
9 votes
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Hot pink spots on surface of ham steak

Perfectly safe. From the Henning's Market FAQ: The shiny, greenish, rainbow like color on sliced ham is a sign of oxidation that occurs when the meat is exposed to the metal on a knife or slicer. ...
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  • 759
8 votes

How do I adjust cooking time when temperature may be off by 5-10C?

There's nothing wrong with your conversions, they were fine. What you may not have considered is: Convection versus non-convection ovens. When you see a recipe in F it's most likely from the US, and ...
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  • 66.7k
8 votes

How does rub or marinade actually seep into meat?

Some of this has already been said briefly in comments and the previous answer, but since the question is interested specifically in chemical mechanisms, here are a few more details. The general ...
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  • 31.5k
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 ...
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8 votes
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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) ...
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  • 38.6k
8 votes
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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 ...
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  • 124k
8 votes
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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 ...
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  • 4,386
8 votes
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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 ...
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  • 4,226
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 ...
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  • 31.5k
7 votes
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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 ...
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  • 64k
7 votes
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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 ...
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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 ...
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  • 1,785
7 votes
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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 ...
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  • 14.7k
7 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 ...
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  • 53.9k
7 votes
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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.
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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 ...
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  • 20.2k
6 votes
Accepted

What's the best way to cook BBQ ribs in the oven and grill?

The goal with ribs is "low and slow" cooking to break down connective tissue. But a quick sear will help to lock in juices and provide a good smoky flavor. I find it's preferable to do this first so ...
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  • 14.7k
6 votes

Can half cooked pork chops be cooled then fully cooked later?

Even though you turned the oven off when you left, there was still likely enough residual heat to continue cooking the chops. Rather than a half-cooked chop that sat out for 4 hours, you've got ...
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  • 14.7k
6 votes
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dealing with curved ribs in a flat rib recipe

Different cuts of ribs have different degrees of curve to them. In my experience, baby back ribs are the most curved, and St. Louis cut spareribs are the flatest (although that is a relative term). ...
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  • 116
6 votes

Ground Beef vs. Ground Pork

It won't. In meatballs, pork and beef will behave pretty much the same, the flavor will just be of pork or of beef. The only real difference that you're likely to see (other than flavor) is if you are ...
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