Pork
Advice, Questions, and Discussions about Pork
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How to cook cubano sandwich meat
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Is my pork ok to eat? Some discoloration questions
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Ok to use St. Louis ribs instead of baby back ribs for Seriously Delicious Ribs?
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If substituting pork for lamb
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how is it possible for somebody to eat pork?
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Newly bought pork with odor. How to get rid of it
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How do I cook a 15lb pork sirloin roast (bone-in)?
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Accidentally slow roasted pork at 125 F instead of 225 F. Do I have to throw it out or can I just raise the temperature and cook longer?
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How should I cook a pre marinated BBQ pork tenderloin when I only have spinach, carrots, and tortillas.
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What do you do with the removed skin that you reserve on a plate? Do you crisp it up and if so, how?
Recipe Question For: Pork "Almost" Sisig -
Do you REALLY mean to cook the pork at high pressure for 45 minutes? I've never seen a recipe where you cook anything that long!
Recipe Question For: Instant Pot (or Not) Soy-Ginger Pork with Noodles and Greens -
How would I adapt this to cook in a slow cooker?
Recipe Question For: Slow-Cooked Pork Stew Meat Tacos -
I sous vide suckling pig but then after that no matter what methods I tried the skin never crisp up it just went black and still soft. help please!!
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How do I add jerk seasoning to pork that has already been cooked in the crockpot?
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does marinating pork in apple cider vinegar kill all potential bacteria? If so would it be good after 2 weeks in a fridge?
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does marinating pork in apple cider vinegar kill all potential bacteria? If so would it be good after 2 weeks in a fridge?
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How long should I cook 3.5 and 6 pound pork shoulders, following this recipe: Matilda, Maple, and Garlic Pork Shoulder with Crispy Skin
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I have a 5 lb pork shoulder roast tht has been in my freezer for 2 years or so. Is it safe to defrost it and cook it for 4-5 hours at 325 degrees?
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Could I make this with boneless pork chops? I think they are sirloin. Would I need to adapt anything?
Recipe Question For: Cider Brined Pork with Calvados, Mustard and Thyme
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