Love the other white meat? Discuss pork recipes and cooking tips, plus get info from other pork-loving Chowhounds on which restaurants and shops in your area offer the best.

A Guide to the Best Baby Back Ribs and Spare Ribs

Just in time for summer and the 4th of July, here's your guide to baby back ribs, spare ribs, and how to cook the best BBQ ribs of any kind. No matter how smoky, glistening, and fall-off-the-bone tender...

Boston-style pork fried rice recipe

by Ryan1 7 years ago

im from boston area all my life and chinese take out is my favorite food. i moved to the south and cant find comparable chinese food ANYWHERE. does anyone have a recipe for pork fried rice like the...

Help with China Village Albany Braised Pork Shoulder Dish recipe

by Armoise 5 months ago

Trying to find a recipe online for making it at home. If I copy the Chinese characters I can access Chinese recipes and translate them, but they aren't very clear. this is the Chinese name: 紅棗煨肘子. ...

Kroger's response to my letter re: plumping meat:

by NonnieMuss 5 years ago

Well I've written to Sam's and now Kroger regarding their injecting the chicken (Sam's and Kroger) and pork (Kroger) with salt water. IMHO it ruins the taste and texture - I truly find the pork sl...

Boston Chinese Pork Strips

by barbqman 3 years ago

If you love or loved Pork Strips in the Boston area here's how to make them really easily and they are great: get a package of Dragonfly seasoning for Roast Red Pork. Mix a packet with 1/2 cup of...

Whole Pork Loin - How to prepare?

by kcfields 1 month ago

I have an almost 4 1/2 lb whole pork loin that I need ideas of how to prepare. I’m thinking of cutting it in half and slicing some boneless chops as I’m only cooking for two. That would leave me wi...

ISO pre cleaned hog maw

by walkie74 1 month ago

Hey folks, I'm looking for prepackaged hog maw. I've looked in Nijya Market in SF, but I'm not sure if any Japanese stores here even carry it. Any ideas?

Lidia's Pork Rib Guazzetto

by hummingbird77 13 years ago

Does anyone have access to Lidia's Family Table book? I was all set to start making this Guazzetto for dinner tonight, but after thoroughly reading the recipe on her website, it seems like it cuts ...

Time length to marinate pork

by pagal 2 months ago

So, I’m making some Vino D’Alhos on Christmas and I want to give a nice long marination. If I start today, it will have 7 days, which seems...like a lot. Is there any danger marinating something to...

Timing for pork roast

by vanessa7 2 months ago

I'm cooking an 8lb pork roast tomorrow and I'm trying to figure out the timing to have it ready by 6:30pm. The recipe says it should take 6-7 hours. If it needs an hour to come to room temperature ...

Roasted Pork Shoulder Tastes Like Soap - Help!

by potterstreet 13 years ago

i realize this is really off the wall, but i am going crazy. i've been making a roasted pork shoulder in the exact same manner for years and it is absolutely delicious. here's my method. chop a bun...

ISO: heritage pork for charcuterie (Toronto)

by biggreenmatt 2 months ago

Hi all, I'm looking to get my hands on some heritage pork (Berkshire, dare I dream of Mangalitza?) for some homemade charcuterie. Quicker, smaller stuff, like guanciale, homemade bacon, pancett...

Steamship of Pork...a.k.a, Fresh Ham - - Slow Roasted @ 210* for 12 hours, with Pictures.

by fourunder 6 years ago

I'm a fan of pork. I love it prepared in any ethnic version, but slow roasted and barbecue are my favorites. The Front Shoulder/Picnic/Butt/Boston Butt are my favorite for roasting low and slow.....

Rolled Pork Filled with Chicken -- Anyone know how to do this?

by suebro 3 months ago

Years ago a chef taught me how to make a dish that started with butterflied pork tenderloin filled with a de-boned whole chicken (and some sort of spices or filling). It has been years since I mad...

Rainbow Appearance on Pork Belly Skin?

by silentgrace7 3 months ago

Hello! I’ve got a strange debacle on my hands. I’ve tried working with pork belly a few times, but this is the first time I bought it fresh. When I pulled it out of its packaging yesterday (the...

Tocino in Puerto Rico

by Rosita39 4 months ago

I'm from Washington State and I don't find here something similar to what we call "tocino" in Puerto Rico. "Tocino" is a cured salted pork skin with some fat. And gives so much flavor to beans or a...

Pork Ribs in Pressure Cooker - a day ahead? HELP!

by JTPhilly 5 years ago

New to this PC thing probably should have used the slow cooker Defrosted a rack of pork rubs that I never got around to grilling on sunday - use it or loose it decided to try pressure cooker met...

pork perplexion - what cut?

by rumdrinks 15 years ago

for years, I have been making a pork and sauerkraut dish (like my mom used to make). While I have modified her recipe for the kraut (I sorta made it up, following no guidelines nor ethnic standard...

Pork rib membrane - remove or not?

by Midlife 5 years ago

OK............. now I'm confused. The cooking shows I remember about making pork ribs all said to remove the membrane along the back of the rack before cooking. Then I read this: http://eatocrac...

Help with wedding catering

by raerae88 6 months ago

I know what crazy person would choose to cater their own wedding? Well me. So here is my challenge. I have 3 Boston butts averaging 15 lb. Each. I have to hand an oven, slow cookers and an electri...

Where can I find Taylor Ham (pork roll) in NYC??

by Billy 14 years ago

Where can I find Taylor Ham (pork roll) in NYC?? Do any of the super markets carry it? Thanks again