103 posts tagged with pork.
Displaying 51 through 100 of 103. Subscribe:

Help me use the whole pig

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 - 21 answers

Is the pig still good?

Is it safe to eat question #18734. Vacuum packed pork spare ribs, six days in the fridge. Still good? [more inside]
posted by Mister Fabulous on Oct 22, 2011 - 17 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

Cake + Pork = ???

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 - 10 answers

Ohboyohboyohboy -- It's saltpork!!

What can I use as a non-porky substitute for salt pork? [more inside]
posted by meese on Mar 29, 2011 - 25 answers

What can I do with dry-cured pork tenderloin?

What to do with a 1.5 lbs piece of lomo embuchado? [more inside]
posted by ar0n on Mar 2, 2011 - 3 answers

Pressing pork matters

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 - 7 answers

What to do with a dead pig?

What to do with a dead pig? [more inside]
posted by mjg123 on Oct 24, 2010 - 21 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

I got more pork than the late Sen. Robert Byrd

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 - 13 answers

So pretty and gelatinous

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 - 7 answers

Help me make pulled pork for my wedding

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 - 20 answers

Don't knock it till you try it...

How can one brink the delishiousness of pork roll to Australia? [more inside]
posted by WeekendJen on Jul 28, 2010 - 11 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 jalape├▒o. 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

Lifelong vegetarian gone bad

Tips for a vegetarian eating meat for the first time. I am a lifelong vegetarian, and I am interested in trying meat for the (mostly) first time. [more inside]
posted by twiggy32 on Mar 15, 2010 - 24 answers

[DinnerEmergencyFilter] Accidentally cooked two pork chops for 60 min rather than 30 min - chops are tough and sad looking. How to salvage for dinner guest arriving in 30 minutes?

Chops were baked for 60 min (should have been 30) at 350 degrees, smothered in green apples and a thin caramel sauce of butter, brown sugar, and salt. Any ideas on how to fix this? I'm a sad bird.
posted by anthropomorphic on Feb 6, 2010 - 14 answers

Help me find curing salt in DC

Where can I find curing salt/pink salt in DC? [more inside]
posted by jalexc on Feb 5, 2010 - 9 answers

How To Improve A Pulled Pork Sandwich?

What are your favorite pulled pork recipes? [more inside]
posted by Blazecock Pileon on Feb 2, 2010 - 40 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

But where has the pork gone?

Where can I find a state by state break down of pork consumption per capita in the USA? Preferably from the early 90s but I'm willing to compromise. [more inside]
posted by cabbages on Dec 10, 2009 - 3 answers

Random piece of pork belly needs route to my stomach

What do I do with a random piece of pork belly? [more inside]
posted by melissam on Dec 10, 2009 - 19 answers

Google can't read my hamhock-ridden mind!

Help me find the right crockpot-esque Chinese ham hock preparation. [more inside]
posted by Phyltre on Dec 3, 2009 - 5 answers


Braising pork belly: did I ruin my Momofuku Pork Buns? [more inside]
posted by acidic on Nov 15, 2009 - 8 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

Recipe for Pork Tenderloin

Does the hive mind have any recipes for a pre-seasoned pork tenderloin? Any good complimentary foods?
posted by cheechman85 on Oct 26, 2009 - 17 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

Half-arsed pork chop preparation! Help!

I have 3 pork chops which have been dipped in garlic butter and then dredged in panko. Can I now pan fry them or shall I bake them? [more inside]
posted by chihiro on Sep 25, 2008 - 12 answers

Good sausage of the month club?

Does anyone have any recommendations for a good "sausage of the month" club? [more inside]
posted by lackutrol on Jul 17, 2008 - 5 answers

Makin' Bacon

I just opened up my box of pork bellies (to cure my own bacon, duh) and discovered that the skin in still on. This wasn't mentioned in my recipe and I can't find any real info about it! Do I leave the skin on? Remove it? Remove it before it's been cured (wet-cure), before it's been cold-smoked, or before I eat it? I'm using the recipe from this episode of Good Eats.
posted by arcticwoman on Jul 16, 2008 - 22 answers

Make my pork and beans taste good

I need a kick arse recipe for pork and beans that's slow cooker compatible. I've tried a few found via google with lack luster results, so now I'm looking for something tried and true. [more inside]
posted by shelleycat on Jun 17, 2008 - 11 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

Iron Chef RavinDave

Need tips on cooking Chicken in a Crockpot. [more inside]
posted by RavinDave on Feb 25, 2008 - 23 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

Why is ham pork and not not pork?

Why is ham a pork thing? Are other meats preserved in this way around the world? [more inside]
posted by Foam Pants on Dec 14, 2007 - 19 answers

Now that I've written it, I'm already feeling bad for the pig

How do you buy good old fashioned, "heirloom" pork? [more inside]
posted by joaniemcchicken on Nov 23, 2007 - 22 answers

Am I going to get sick from eating this pulled pork?

Am I going to get sick from eating this pulled pork? [more inside]
posted by Loto on Aug 7, 2007 - 38 answers

What's the name of the French pig ad?

Looking for the name and/or pictures of a classic French advert with a pig. [more inside]
posted by Etta Hollis on Jun 23, 2007 - 3 answers

What's a good side dish for spicy Pork Tenderloin?

I need suggestions for side dishes that would accompany Island Pork Tenderloin. [more inside]
posted by otherwordlyglow on Nov 1, 2006 - 15 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

The other white meat.

I have a question about bacon. And sausage. I currently live in Japan, and the bacon here is...well...different. Try to fry it like American bacon and it just sort of scorches--it's more like regular ham in that respect. The sausage here too is strange, like hot dogs but not as good (if that's even possible). But it's not just Japan... [more inside]
posted by zardoz on Jul 31, 2006 - 14 answers

Pork poster en fran├žais?

Where can I buy a pig poster like they have in french butcher shops? [more inside]
posted by rorycberger on Jun 24, 2006 - 5 answers

Did ancient Samaritans eat pork?

Did ancient Samaritans eat pork? [more inside]
posted by Biblio on Mar 29, 2006 - 3 answers

Honey, this clam dip is to die for!

Were the food laws in the old testament rational for the time or somewhat superstitious? [more inside]
posted by tula on Mar 25, 2006 - 16 answers

The definitive spit-roast whole pig.

I need helpful hints for spit-roasting a whole pig. [more inside]
posted by ninazer0 on Mar 3, 2006 - 9 answers

Page: 1 2 3