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34 posts tagged with pork and cooking. (View popular tags)
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Best way to ensure porky goodness?

I am planning to cook Hugh Fearfuller-Whittingstall's Donnie Brasco pork shoulder to be served tomorrow evening. [more inside]
posted by gabrielsamoza on Jul 18, 2014 - 4 answers

Perfect Pork Chops?

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 - 31 answers

Slow cooked pork cooking conundrum

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 - 12 answers

Help me make Rillettes

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 - 6 answers

Can you save our pork chops?

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 - 11 answers

Help me plan my pork (loin)

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 - 14 answers

What to do with 2 smallish pieces of pork belly?

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 - 14 answers

Meat 101

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 - 22 answers

Roast beast mixup: can thus recipe be saved?

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 - 8 answers

Can I do anything with pig skin after slow-cooking it?

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 - 9 answers

Mmm...braised pork...

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 - 18 answers

Pork-filter: Help me rescue my 'pulled pork' before it's too late!

Pork-filter: Help me rescue my 'pulled pork' before it's too late! [more inside]
posted by lovedbymarylane on Nov 27, 2012 - 18 answers

Segregation in the oven

Help needed on my first tenderloin. My apples touched my pork! Now what? [more inside]
posted by routergirl on Oct 24, 2012 - 7 answers

Help a Jew use up a pound of pork

I have a pound of ground pork. What should I do with it? [more inside]
posted by litnerd on Jul 9, 2012 - 29 answers

What To Do With Pea Soup Paste?

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 - 16 answers

butt...butt...it's a shoulder.

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 - 14 answers

What do I do with a 20lb bag of raw unrendered mixed pork fat?

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 - 19 answers

How can I salvage a delicious but dried-out pork fillet?

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 - 11 answers

Why isn't my pork roast ... uh, roasting?

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 - 24 answers

Alternatives to the bbq pulled pork

What else to do with pulled pork after tonight's bbq pulled pork sandwiches? [more inside]
posted by like_neon on Jul 4, 2011 - 22 answers

Country comfort in a pot.

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 - 8 answers

Does pink pork pose problems?

Can pork be eaten when it is still pink inside? [more inside]
posted by Gomez_in_the_South on Jul 13, 2010 - 28 answers

Mystery meat

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 jalapeƱo. 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 - 3 answers

Not the religious kind, the kind with pork.

I need a great pastor recipe! Anybody got one? [more inside]
posted by pdb on May 7, 2010 - 7 answers

What would go well with cochinita pibil?

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 - 17 answers

Roast Beast

I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this? [more inside]
posted by Miko on Dec 22, 2009 - 4 answers

Wanted: Madhur Jaffrey's Ultimate Curry Bible

Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds? [more inside]
posted by lioness on Nov 7, 2009 - 2 answers

Get in mah belly, belly

Safe to eat raw refrozen meats that've been defrosted several times? [more inside]
posted by chalbe on Sep 28, 2009 - 5 answers

Help me cook teh pigmeetz.

PorkFilter: give me your recipes for our tasty piggy friends. [more inside]
posted by dirtynumbangelboy on Feb 26, 2009 - 29 answers

Ham ham ham ham

What happened to my ham? [more inside]
posted by samph on Nov 28, 2008 - 5 answers

Why was my pork so pink?

Why did my pork roast turn pink? [more inside]
posted by otherwordlyglow on Mar 24, 2008 - 11 answers

Bad pork or just a bad smell?

Another round of "Should I eat this?" [more inside]
posted by Bookhouse on Feb 14, 2008 - 27 answers

Lots of undercooked pork alert!

PorkFilter: Is there anything medically wrong with eating large amounts of pork, sometimes irregularly prepared? [more inside]
posted by nasreddin on Sep 27, 2006 - 46 answers

Yum! Chipotle Carnitas

There are plenty of recipes for pork carnitas online, but does anyone have the recipe used by Chipotle restaurants? (maybe it is one of these?)
posted by clgregor on Jul 6, 2005 - 6 answers

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