Pork

Question: Pork loin and stuffing in a crock pot? I am planning on making stuffing and a pork loin in the crock pot. Should I put the stuffing on the bottom and the pork loin on top so the juices seep down into the stuffing? I'm thinking of when I put the stuffing in the pot to have it minimally moist (since there will be pork juices). I have done something similar with chicken breasts but I can't fully remember what I did. Any thoughts or suggestions on this would be appreciated.

Answer: Sounds right on the bottom, to me;-} two key concerns: 1) Pork & stuffing need to get hot enough (140F+) inside. 2) Stuffing will absorb the juices & not burn. What about the veggies? I'd add carrots, celery, onions, at the minimum. Or, you could even use fruit: apples, raisins, orange, etc.

Question: Can I substitute pork steaks for pork chops in a recipe? I have a recipe that calls for pork steaks. You brown them in the pan, and then you bake them in the oven with mushroom soup and other ingredients. I don't have any pork steaks, so can I use pork chops instead? Will there be any difference in taste? Do I need to adjust the cooking time or temperature? Thanks in advance for the help.

Answer: Depends on the thickness of your pork chops. Pork Chops tend to be leaner thus less fat to keep it moist. If your chops are thick, you can use it without worry.

Question: Is there a good pork substitute for pork necks? I don't want to use pork necks when making my pasta sauce because of the tiny bones. Is there a good pork substitute for the pork necks that won't leave tiny bones but will add comparable flavor?

Answer: Ham hocks should work.

Question: How to cook pork and keep it tender? How do I cook pork so that it comes out tender? I can cook chiken tender an djuicy every time, but no matter how I cook pork chops or pork roasts they alway come out kind of tough.

Answer: You can also boil it first and then add seasoning and then fry it. if its for pork stew then you fry it then cook it add veg and etc...how you normally do it. that how i do it and it comes out very tender and good kills al germs cause pork is know to have them especial when its medium rare

Question: If I use pork loin for my pulled pork will it come out good? Should I take any precautions? Making it tomorrow night and have a pork loin on hand, don't want to have to buy another cut of pork. HELP!!!!! I will be doing it in a crock pot. I plan on letting it go for 7-9 hours, but I'm concerned about it drying out.

Answer: Yes. Can you do an injection? If not, you could also use this as an overnight marinade, or simply use this as the liquid to cook in. PORK PULL INJECTION/MARINADE 1 cup Apple juice or cider 1/4 cup Cider vinegar 1/4 cup Water 2 tablespoons Worcestershire sauce 1 1/2 teaspoons Knox's Chipotle BBQ rub or your favorite dry rub for pork, ground into fine powder 2 tablespoons Corn syrup Mix all the ingredients together and stir before loading your injector. Inject a fair amount of marinade every couple of inches all over the pork. We also prefer using a dry rub, for obvious reasons. You may purchase a dry rub or follow the recipe below.

Question: When eating pork, why is it important to eat applesauce with it? Whenever I would eat pork or other types of meat, my parents always told me to eat applesauce with it, because it does something when combined with the pork. Does anyone know why?

Answer: "The acidity of apples helps the digestion of fat meat such as pork." http://www.foodtimeline.org/foodfaq.html

Question: I took pork chops out to defrost and have no idea how I'm going to cook them. Any suggestions? They are center cut pork chops and I think they are the thinly sliced. I do not like anything sweet on my meat, so please don't suggest the apple or pineapple pork chops. Also, I don't like gravy and I am tired of the cream of mushroom, celery, chicken soup recipes. I am looking for pan fried or baked recipes. Something good and tender that can go with rice or potatoes.

Answer: I love them in a pan cooked with simple salt and pepper! (I also like shake and bake b/c its crispy. I don't like the gravy or soups either)

Question: How to cook Pork with nothing else in the kitchen? I have a pork tenderloin and three apples, and not much else in my kitchen. I know I want to make applesauce to go with the pork, but have only ever cooked a tenderloin on the grill, which we no longer have since we're in a small apartment. All I have is an oven and a stovetop. Any suggestions?

Answer: If you have no seasoning the the only alternative is to cook it without seasoning. Apple sauce will be a great accompanyment. If you have any oil (if not it's ok) then rub it with oil, then bake at 375 degrees for 45 minutes or until pork is cooked through.

Question: How to cook pork chops in a fry daddy? Can anyone tell me...Can i cook pork chops in a fry daddy? If so then how do i cook the porks chops in a fry daddy? And how long would it take to cook the pork chops in the fry daddy?

Answer: Season your meat dust with flour Place meat 1-2 pieces depending on how big the fryer it .into hot oil let fry until golden brown Remove from oil place on a paper towel (to get extra oil off) place on a dish and eat..

Question: When making BBQ Pork in crock pot what is the best pork to use? I don't like any fat, though I know I will get some on any piece of meat I get. I just want a piece of pork that is great for bbq and has very little fat on it. Also this is for BBQ sandwiches Hey dan if you read this. You should try Sonny's BBQ sauce. It's absolutely delicious. My fav is the sizzle'n sauce.

Answer: Use a plain pork tenderloin. Very little fat. Easy to cook.

Question: How do you make pork skin crispy like chinese style roast pork? I've been trying to figure out how chinese chefs get their roast pork to have such crispy skin. I've tried several times and have yet to figure it out.

Answer: Score the skin with a sharp knife (kina little criss cross cuts in it) rub in some peanut oil and Sprinkle with a good amount of salt and grill - Perfectand super crunchy!

Question: What do use use instead of pork based cured meat? I want to make recipes which have pork meat/pork cured meat such as pancetta, ham, bacon, prosciutto etc etc. What can I use instead that will give similar, smoky, fatty flavouring? I don't eat pork so something made of beef chicken fish etc would be good. Thanks!

Answer: maybe turkey bacon...

Question: Can pork chops be marinated in advance, then frozen separately for later cooking one at a time? I mean, you know, marinating really calls for larger batches of marinade and pork chops, otherwise it's wasteful of the marinade ingredients, especially of the more expensive herbs and spices. I tried to search for this, but there's too much fluff in the search results. Any thoughts?

Answer: yes. however, when you're freezing them, make sure you wrap them in something that you can get all the air out of. when defrosting, leave them in the fridge overnight so they defrost slowly. rapid defrosting breaks down the ice crystals too quickly.

Question: How do you cook bone-in pork loin chop spare rib tips? I've got pork shake'n'bake coating but I hesitate to use that on these things, what the heck is a spare rib tip, why haven't I ever eaten them before, and why aren't there any recipes specifically for them online? I didn't mean to buy them I just saw that the packaging said pork chop. I've never cooked pork before.

Answer: try this one Grilled Spare Ribs Recipe Since spare ribs are mostly bone, allow about one pound per person. Container: grill Servings: 4 Serving Description: about one pound Prep Time: 10 minutes Cook Time: 2 hours Ingredients - 4 pounds pork spare ribs - 1 teaspoon ground cumin - 2 teaspoons brown sugar - 2 teaspoons paprika - 1/2 teaspoon cayenne pepper, or to taste - 1/4 teaspoon ground allspice - 1 teaspoon salt - 2 teaspoons coarsely ground black pepper - 1 cup barbeque sauce, purchased or home made, more as needed Directions Make the spice rub: mix together cumin, brown sugar, paprika, cayenne pepper, nutmeg, salt, and pepper. Trim any large areas of excess fat from the ribs. Don't bother with small bits, they help keep the meat from drying out. Sprinkle the spice mix over the meat and rub in. If time allows, wrap ribs in plastic wrap or put in a covered container and refrigerate for an hour or two. Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature). Brush with barbeque sauce when ribs are almost done. Serve with extra barbeque sauce. http://www.recipetips.com/recipe-cards/t--2514/grilled-spare-ribs.asp or Steamed Black Bean Spare Ribs 1 lb pork spareribs, cut into 1/2 inch 4 garlic cloves, minced 2 chili peppers, thinly sliced 2 1/2 tablespoons black bean garlic sauce 1 tablespoon soy sauce 1 tablespoon oyster sauce 2 tablespoons cornstarch 1 1/2 teaspoons sugar 2 teaspoons sesame oil Cut any excess fat off the spare ribs. Combine all the ingredients and spare ribs into a heat proof bowl. Marinate for 30 minutes. Place the spare ribs into a steamer, steam for one hour or until tender on medium high heat. Note: for those who don't have a steamer, I suggest to use a wok. Place 2 wooden chop stick diagonally on the wok and 2 more wooden chop stick horizontal on the wok. Fill the wok with water just a little bit below the chopstick. Then, place the spare ribs on top of the chop stick; afterward, cover and steam, but you have to check it often (every 15 minutes or so) to refill water into the wok. http://www.recipezaar.com/274845 (*-*)

Question: I bought Pork Loins for dinner tomorrow night. Can you help me with a recipe/meal plan? I would like to cook dinner for my fiancee and her daughter.The pork loind are beautiful, thick and boneless.What wiould be some complimentary side dishes and what is the best way to prepare the meat?

Answer: Rinse the pork loins in cool water and pat dry with a paper towel. Rub them with dried Rosemary and fresh black pepper. Sear on all sides in hot oiled skillet. Remove and place in crockpot and cook on low setting for 4-6 hours (great to do while you're at work) with 1/2 cup water. Sides: Moroccan Cheddar Couscous 1 Tbsp. olive oil 1 medium red bell pepper, diced 1/2 cup chopped onion 2 cloves garlic, minced 1 can (14-1/2 oz.) chicken broth 1 cup couscous, uncooked 1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided 2 Tbsp. chopped fresh cilantro Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro. GREEK SALAD Kosher salt and freshly ground black pepper 4 tomatoes, seeded and cut into chunks 1 medium red onion, sliced thin 1 medium cucumber, sliced thin 1/2 pound feta cheese, crumbled 1/2 cup kalamata olives, pitted 1 head romaine lettuce, torn into bite size pieces 1/3 cup Italian dressing Salt and pepper the tomatoes, onion and cucumber. In large bowl, toss tomatoes, onion, cucumber, cheese, olives and lettuce with dressing and serve. Dessert: Creamy Lemon Pie 1-3/4 cups cold milk juice from 2 lemons, strained 1 package instant vanilla pudding 1 package instant lemon pudding 1 small box lemon jello (do not add water..just add the powdered jello) 1 8-oz. tub Cool Whip, thawed 1 graham cracker crust Pour milk into large bowl. Add dry pudding mixes and jello. Beat with wire whisk 1 minute. Add lemon juice; beat an additional minute or until well blended. (Mixture will be thick) Gently stir in whipped topping. Spoon into crust.

Question: How was pork preserved during the settler phase of this country? smoking and salting(when available) are a given. What are other ways of preserving pork so it will last for a long time?

Answer: vinegar is sometimes used; ever heard of pickled pigs feet? i grew up on a farm; i watched my father salt hams and hang them in the smokehouse for preserving. also, they probably made jerky by drying it in the sun.