I like the idea of eating pigs cheeks, I've heard they are delicious, but difficult to cook so they are not chewy. How should I cook them so they are succulent
The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part. Do you buy pig skin from a
I recently smoked a pork shoulder in a weber charcoal kettle grill and I had a lot of trouble maintaining the temperature. Are there any tricks to using a mix o
USDA guidelines for Pork state that you should cook it to 160F. I have heard over the years that you can undercook from that, which seems desirable, as 160F is
In a similar style to the question on preparing risotto in restaurants.. When cooking belly pork, to a texture that's soft, tender and still moist, long cook t
Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question. I sometimes like to c
I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops withou
I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit wor
Guanciale is something I've never seen in the UK. What can I use as a substitute? Or, alternatively, is there somewhere I can source this in the UK? Note: I'm
I recently rendered some lard at home from some pork fat I bought from a nearby Mexican grocery store (Mi Pueblo in San Jose). The lard is delicious and I'm gla
I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's no
I purchased a rock-hard, six-pound pork shoulder at the farmers' market on Sunday and have been thawing it in the fridge since then. As of this afternoon, it's
I have a pork fillet which I've cut in half and marinated in some honey and soy. I heated a pan, and seared it on all sides, then put the pan in the oven at 18
I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what
I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve. Here
If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a
Often pork is much too dry when served, I would like to have it slightly 'rosé' pink. So I am looking for some cooking instructions for cooking a roast
We cooked some pork belly over the weekend and part of the recipe is to "score the skin". We have some sharp knives but nothing really worked well. It was real
I will be slow roasting a whole pork shoulder tomorrow -- it's huge! For most of the time the oven will be set to a fairly low temperature and the joint will b
I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian