40
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 ...
- 135k
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 ...
- 6,596
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 ...
- 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 ...
- 57.8k
21
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 ...
- 3,022
21
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 ...
- 73.3k
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 ...
- 3,022
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 ...
- 231
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 ...
- 116
9
votes
Accepted
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 (...
- 7,359
9
votes
Accepted
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. ...
- 759
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 ...
- 15.3k
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) ...
- 43.1k
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 ...
- 135k
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 ...
- 4,416
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 ...
- 4,286
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, ...
- 73.3k
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 ...
- 32k
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 ...
- 73.3k
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 ...
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 ...
- 1,865
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 ...
- 14.9k
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 ...
- 57.8k
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.
- 4,121
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 ...
- 26.1k
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 ...
- 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 ...
- 74.2k
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 ...
- 4,416
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 ...
- 57.8k
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 ...
- 79.3k
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