if raw pork has been sitting out for 2 hours, and then put back in the fridge, is it still good to use the next day?
i was making banh chung (vietnamese tet rice cake filled with mung beans and pork belly) yesterday and assembled and steamed about 10 small cakes before i had to stop because i ran out of rice. but there was a lot of marinated raw pork still left, so i put it in the fridge.
i went to the store this morning and bought some more rice to make more cakes tonight. is the pork that had been sitting out while i was assembling the cakes still good? or should i toss the pork and buy a new batch?
thanks in advance.