Pork

by estufarian 1 day ago

I find the pork better in Spain than France! Sadly no decent NC-style BBQ in Toronto.

by Midlife 6 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...

by Charles Yu 14 days ago

Staying at home and practicing social-distancing gave me an excuse to open up my special jar of artisanal, salt fermented wild shrimp paste from Tai-O, Hong Kong. Use it to make this traditional, s...

by rworange 13 years ago

This is probably the scariest thing I’ve eaten in my life. I’ve been doing a little crawl of local SF Bay Area Mexican markets and eating some wonderful chorizo. So I figured I’d wrap things up...

We had a locker plant butcher a hog we had fattened. (We are experienced). This hog is so tough. I coated it in Adolph's tenderizer and that seemed to help A LITTLE BIT, but does anyone have any...

Technically, from a butcher's perspective, is there a difference between the cut of ribs labeled "Baby Back" vs simply "Back" ribs? This past weekend at the grocery, I picked up a package of rib...

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...

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. ...

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...

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...

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...

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 ...

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...

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 ...

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...

by biggreenmatt 4 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...

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.....

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...

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...