I know Chinese BBQ Pork is definitely red/pink on the outside extending into the meat somewhat, and I know that the USDA now says that pink pork is safe to eat
I bought a non-dried pancetta and wanted to prepare a pasta recipe that involved cured pancetta. Since it was the weekend and I wouldn't be ab
This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, the
In the local chain supermarket (western US) they sell both "pork country-style ribs" and "country-style pork shoulder". Both are cut into 2-4" strips, bone-in o
I recently went to a restaurant here that claims to offer local fair. It was in a super touristy area so I have my doubts, but it plays the part well. Anyway, w
I made a small porchetta this weekend. I want to slice it as thin as possible and crisp it up (used as topping for soups for example). I was wondering: what wou
A Kan-Kan pork-chop is a “a bone-in loin chop, with a strap of belly and the skin still attached”. It is often fried so that the attached skin is cr
I want to buy a pork roast on the evening of 23d December, and eat it on the lunch of the 26th (here it is). It is a crispy crackling roast, the skin will inevi
I made some pulled pork over the holidays in an Instantpot which came out fairly well. 3 pounds boneless pork butt roast. 40 minute cook time. bbq sauce based o
I just read a pork carnitas recipe and part of the workflow/steps went like this: braise meat (e.g. pork shoulder, pork butt) for 8+ hours remove meat, keep bra