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.
Alright, here we go. Shouldn't be hard to find one in these areas right? But it's surprising easy to find soggy ric...
OK............. now I'm confused. The cooking shows I remember about making pork ribs all said to remove the membran...
I have seen some other threads on this but nothing great. Two questions: 1. Is the pork belly sold at Asian marke...
I know I should probably just throw it out, but... I defrosted some minced pork, in its plastic covered package, ou...
Hi, I know that someone asked this question before, but all the answers seem to have been referring to thinly slic...
Everything that I am finding on the internet is for much larger roasts! Someone please help me with a simple but deli...
I am making red beans and rice for Memorial Day. I'm using Kenji's recipe for the red beans and rice, and Alton Brown...
I bought a bunch of pork tenderloin and it said "All Natural" on the label. When I looked closer when I got home, th...
Okay, I just realized that this sounds like a battle of the bulge post, but it is not. My question is: For smoking ...
Hi All, For those who reside or shop for food in Westchester County, NY: where is the best place to buy meat and ...
Has anyone else noticed a rapid decrease in the quality of meat you get at Krogers? Over the last 5 years or so the ...
They've been refrigerated so they're really not "shreddable". They're pretty thick but really lean. Aside from rehe...
Someone was asking if creton could be frozen and I was wondering what it was. It seems it is a Quebec thing. AKA gort...
that have been kicking around my freezer for a while. I know these are great on the barbecue but, unfortunately, I do...
I read the ingredients on a package I just bought. It is truly disgusting. Who ever heard of putting pork skins in ...
Hey all - I want to smoke a boneless center cut pork roast (2.33 pounds) in my smoker. Any good rub recipes, ideas ...
I see beef, veal, and chicken liver for sale all the time. Why not pork? (Is it that the taste is less appealing? Is ...
Doing an event soon where I’ll be making black eyed pea and collared green soup with smoked ham hocks for a large gro...
What is the purpose of the gelatin in British pork pie? It seems like an odd thing to add to a savory pie.The reason ...
I see a string of high praise for this place as the best BBQ in Durham, if not the Triangle (ha, like they could beat...
We've all had dry, rubbery, tastes-like-sandpaper pork. It's one of the most common pieces of meat...
