Pork

by erica 13 days ago

Has anyone tried this? I just bought the ingredients (well, forgot the ginger but can get it tomorrow). Have a few bottles of Kecap Manis, the Indonesian sweet soy sauce, that have been linger...

Hello community! I'm starting a post that might be a little weird depending on where you live. I see subscriptions for different meat boxes like butcher box, etc that advertise food subscription de...

Where do I find pork jowl bacon anywhere in the bay area?

I am looking to roast a piece of pork belly in the oven to get a crispy/crunch skin and juicy meat and fat. I comfortable with scoring and roasting at a high temperature for the first while, but w...

I want to make authentic green chili (not salsa verde)out of some leftover pork and was hoping you could help me out. No one here in New England seems to have the faintest idea what I am talking ab...

Hi All, For those who reside or shop for food in Westchester County, NY: where is the best place to buy meat and poultry products? I am trying to improve the way I eat after a long battle with ...

Last night a group of us from Chowhound (a bakers group originally, now more a food cooking group) got together at Jeffs (our perfect host) to make Lamberts' and Bobbys' Steamed and baked pork buns...

We prepared a 9 lb. pork butt this past week with the intention of bringing half to the kids. The plan did not materialize, so we were left with a lot of extra pulled pork. We're only 2 people. So ...

I recently had something called chicharron prensado at a local Mexican restaurant. It was served as a gordita filling, but was available as a meat for all their tasty treats. It states it is pork...

by rworange 14 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...

by Civil Bear 6 months ago

Does anyone know where in the Bay Area I can find Iberico pork tenderloin? I caught a youtube video of a guy preparing it sous-vide, and know I have to try it!

Am a pork lover, having discover this simple way of making it, can't help making it every week.

My father grew up in Canarsie (Brooklyn) during the Fifties and Sixties, and loves to wax nostalgic about the food he remembers from the area; Chinese take-out, corned-beef sandwiches, Italian ices...

by rworange 11 years ago

The pork was full of juicy, porky pleasure with a tinge of vinegar … that was without sauce. Phat Matt’s started at the Grand Lake Farmers Market, had a brief stint at the Metreon Farmers Marke...

by Melanie Wong 6 months ago

" . . . The Farm System Reform Act would prohibit new large factory farms from going into business and force others to cease expansions before halting operations entirely within two decades. Warren...

I was going to make a pork dish that calls for apple juice later on but I don't have any and I don't have any way to get to the store right now. If you're curious, I would like to make apple and sa...

Hi I'm from RI and haven't been to Philadelphia in over a decade, but recently had a hankering for what I still to this day consider to be the best sandwich I've ever had in my life the last time I...

by Bat Guano 12 years ago

I've about given up on commercial pork loin - it always turns out dry and flavorless. Yes, I know about brining, but to me a brined pork loin tastes like salt water - not an improvement, although i...

I cooked a Pernil yesterday, but it wasn’t tender. It was 8.5 lbs and I cooked it for 6 hours @ 325. I left most of it on the bone. Can I put it back in the oven today and cook to completion? If s...