I have bought the most expensive, most organic and local and mollycoddled pork chops in my life. I do not want to waste this experience. Please tell me how to make the perfect pan-fried pork chop in agonizing detail. I own cast iron pans and I'm going to serve it with asparagus - that's the only limitation. Otherwise anything goes. Teach me the wisdom of Pork Chopery.
posted by The Whelk
on Jun 8, 2014 -
I have a large roasting pan full of BBQ pork left over from a party. What tasty things can I do with it? [more inside]
posted by Diagonalize
on Jun 1, 2014 -
I left an unopened package of bacon on the counter for 24 hours. Can I eat it (after cooking, of course)? [more inside]
posted by MrMoonPie
on May 29, 2014 -
I've got a 9lb / 4kg pork leg which was set to cook at 225F /110C for around 14 hours (based on guidelines of 1.5 - 2 hours per pound). I discovered the temperature was wrong and now I'm not sure the best way to recover the situation. [more inside]
posted by Gomez_in_the_South
on May 23, 2014 -
I'm going to be making Rillettes following Anthony Bourdain's Les Halles cookbook recipe and everything is great except that I'm confused by one of the last instructions. It says to "Top each portion with a slice of two of pork fat to completely cover it, fold the mixture together a bit then . . .". That's the part that's confusing me. Am I supposed to use raw pork fat just cut into thin strips? What does it mean to cover and then fold the mixture? I'm just having a hard time visualizing that that means for me to do.
posted by Carillon
on May 18, 2014 -
Sent my spouse on an errand to buy pork ribs for dinner. He came back without ribs, as the butcher didn't have any, but the butcher instead sold him pork belly with the skin cut off saying it's "the same thing, just no bones." While I'm not opposed to pork belly generally I'm not sure how I should cook it to still get the BBQ fix I'm going for. Details inside; advice requested. [more inside]
posted by olinerd
on May 3, 2014 -
I have a 3 lbs Pork Shoulder I do NOT want to braise, but rather roast. I need advice on whether roasting is an option. I also have some Pork Cheeks going in the slow cooker overnight with a bit of white wine, garlic, rosemary, and shallot. Plus a lot of fat trimmings. Including a small amount of smokey slab bacon. Can I make Rillettes from this after overnight slow cooking? Or was the addition of wine and shallot a deal breaker? Specific plans for the Pork Shoulder (Injection? Brine? Wet rub?) after the jump.... [more inside]
posted by jbenben
on Dec 24, 2013 -
Unfortunately for those who have to hear me wax poetic about SPAM all of the time, this little tin of potted meat has been my obsession for the past week or so. I have tried a few things, and plan to try another, but I have two tins of SPAM, and only one recipe left.
posted by oceanjesse
on Jun 11, 2013 -
We grilled boneless pork chops on the propane grill w/a bit of bbq sauce last night.
Is there a way to cook it further to make it more tender? [more inside]
posted by Librarygeek
on May 16, 2013 -
Today, Costco had a decent price on boneless pork loins so I bought one. From what I can tell, this is the "whole" loin, including blade, center, and sirloin (the tube of meat is somewhere around 2 feet long).
Help me plan what to cook with part of it on Sunday, and how to process/package the rest. [more inside]
posted by sparklemotion
on Apr 19, 2013 -
Yay: I have 5 lbs. of pork belly. Boo: It's in two pieces. What can I do with it/them? Normally I use the recipe from the Momofuku cookbook
, but it shrinks so much I'm worried that these two small pieces might shrink down so much as to be unusable, or overcook. And anyway, I'd like to try something new. So, fellow porkophiles, any suggestions? [more inside]
posted by rhiannonstone
on Mar 16, 2013 -
All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
posted by booksherpa
on Mar 10, 2013 -
My husband accidentally bought a pork shoulder instead of a loin for this recipe
. It's now been marinated. Can we proceed anyway (I'm assuming with longer cooking time), or do we need to go back to the store for a loin? If the latter, what do I so with this mustardy shoulder?
posted by snickerdoodle
on Feb 16, 2013 -
I made some delicious slow-cooker pulled pork using this chow.com recipe
. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
posted by Magnakai
on Jan 20, 2013 -
I picked up a pork shoulder for holiday cooking. I love braising, but have only done beef and lamb. I've dug up a couple of recipes, but none has really grabbed me yet. What is your favorite braised pork shoulder recipe? [more inside]
posted by madmethods
on Dec 22, 2012 -
I purchased a rotisserie roasted pork knuckle at the Farmer's Market yesterday. I unfortunately neglected to pay attention to the prep instructions on the scribbled note at the stand. When I got home, I got out the slow cooker and started throwing stuff in...the meat and knuckle bone, a ham hock that I had stored in the freezer, a bunch of shredded carrots, cabbage, a cut up onion, 2 cut up apples, some seasoning, and a beer poured over the whole thing. I left it slow cooking for about 8 hours, then on warm overnight. When I got up this morning, the slow cooker was off and it was room temperature. Two questions: 1. is it safe to eat? 2. It doesn't really seem edible in it's current state. There's not a lot of liquid but what there is is mostly fat. It smells good but looks like a mushy mess. Is it salvageable for any purpose? Can I do something else to it to make it a broth base? Bonus question: I pulled the crispy skin off and stuck it in the refrigerator separately. Suggestions on what to do with that?
posted by ms_rasclark
on Sep 16, 2012 -
Any recommendations for BBQ joints in the Clarksville, TN/Oak Grove, KY area? [more inside]
posted by Daddy-O
on Jul 12, 2012 -
What went wrong with my slow-cooked pork shoulder today? It came out differently than it usually does, and wouldn't pull apart with forks. [more inside]
posted by misoramen
on Jun 3, 2012 -
Where can I buy lard and/or beef tallow (to eat) in Philly? Italian Market, right? Is there a butcher you really like and trust that you can recommend? If I want to get some today, by what time do I have to get over there?
posted by zeek321
on Apr 27, 2012 -
Super Concentrated Soup? So I made split pea and pesto with pork soup two nights ago and I made too much. It also sat on low for a bit too long and is now a thick green paste. What do I do with it? Is it still safe to eat? Can i do anything to it besides adding water and making more soup? How best can I use these leftovers? [more inside]
posted by The Whelk
on Mar 29, 2012 -
Pork problems - I just found out that a pork butt is really a shoulder. I'm living in Germany, and I asked for a pork butt using the German "hinterschinken" and pointing at my own butt for reference. The butcher asked her boss, then went into the back and pulled out a piece and sold it to me. Now I'm pretty sure I have the wrong cut of meat for the carnitas I'm making tomorrow, so I went out and got an actual shoulder. Now my question is - what do I do with the actual butt piece I now have? Is this a ham? Obviously, I'm pretty clueless when it comes to meat cuts. Please help me make my mistake delicious.
posted by monkey!knife!fight!
on Dec 10, 2011 -
Mrs. Hylas and I are headed to Kauai on 12/19 for our honeymoon. We'll stay 8 days on the north side of the island in a rental found through VRBO. After reviewing previous recommendations, we'll certainly go to Hamura Saimin
. Neither of us have had a proper vacation in years, so we want to have only a few plans and leave the rest of our time open for spontaneous adventure. The only thing I really, really want to do while I'm there is make sure that we find a good source for Kalua pig (luau optional). Where should we go?
We plan to rent a car in Princeville, but a few people have now told me I should get a Jeep. Do we need
Finally, Mrs. Hylas is convinced we're going to want to cook all of our meals in our rental and avoid eating out as much as possible. She would like to bring a cooler full of frozen stuff to save money. I'm not so sure. What say you?
posted by Hylas
on Dec 7, 2011 -
Say hypothetically, that you had half of a pigs worth of unrendered and raw pork fat trimmings in your freezer, apparently about 20 lbs, that your butcher handed you when they returned the rest of your, now disassembled, half pig. What would you do with it? [more inside]
posted by Blasdelb
on Nov 16, 2011 -
How can I salvage a delicious but dried-out pork fillet? It still tasted delicious but was too dry to eat it in the way I had intended (just cooking juices with vegetables). Does anyone know of any interesting ways of using the rest of the meat? I've got about 1.5lbs left. [more inside]
posted by joboe
on Oct 26, 2011 -
My friends just called to offer me any of the non-conventional parts of the two pigs they are slaughtering tonight. What should I take? [more inside]
posted by ssg
on Oct 25, 2011 -
Why isn't my pork roast ... uh, roasting? My almost 4lb pork shoulder has been slow roasting in the oven for about 5 hours and yet its internal temp is still 30 degrees too low. [more inside]
posted by slightly sissy tea hound
on Aug 1, 2011 -
Ground Pork Cake? That's what it rang up as at the register. But what is it (besides absolutely delicious), where is it from, and how is it normally served/used? [more inside]
posted by Toekneesan
on Jul 1, 2011 -
I've got a nice big piece of pork belly, and I'm going to braise it in cider and wine, as in this recipe
. I've made it before, and it was excellent. Which wine (or cider, or even beer) would you pair it with? [more inside]
posted by Siberian Mist
on Nov 23, 2010 -
Country comfort food, non-kosher edition: what are your favorite bean soup/stew recipes for smoked ham hocks or pork neck bones? [more inside]
posted by availablelight
on Oct 24, 2010 -
We had an anniversary pig roast. I've got 50 lbs of cooked pork left over. I need your recipes. [more inside]
posted by electroboy
on Oct 22, 2010 -
I've been on a carnitas kick. My initial goal was to put them in tamales but I've been using the carnitas in tacos, on top of white rice, on gorditas from Trader Joe's, and even adding it to mofongo (instead of pernil). [more inside]
posted by mokeydraws
on Oct 18, 2010 -
I really want to make my own pulled pork for my wedding next summer - help me make the dream a reality! [more inside]
posted by ORthey
on Aug 17, 2010 -
What did we eat? We went for banh mi (Vietnamese hoagies) and they had other goodies in a deli case. We bought some kind of small squares, about one inch per side, and maybe 3/8" thick. Each was topped with a slice of onion and a slice of jalapeño. Inside each was a whole peppercorn. It was weirdly pink - at first we thought it was some kind of sweet bean dessert. Ground, pickled(?) pork. What are they called?
posted by fixedgear
on May 8, 2010 -
I need a creamy Mexican-ish side to go with a spicy roasted pork main course. [more inside]
posted by uri
on Apr 7, 2010 -