Pork belly is a highly flavorful and versatile cut of meat that is loaded with deliciously rich fat. Rendering the fat from pork belly involves slowly cooking it to separate and extract the liquid fat from the meat and skin. The rendered pork fat, also known as lard can then be used for cooking, frying, … Read more
Pork chops make for a quick delicious weeknight dinner. But not if you forget to thaw them! Frozen pork needs to be thawed slowly and properly to prevent bacterial growth. Rushing the process can compromise both taste and food safety. This guide covers everything you need to know about thawing frozen pork chops. You’ll learn … Read more
Pork blood is a unique ingredient that adds robust flavor and richness to dishes across many cuisines. From blood sausage to Filipino dinuguan stew, liquified pork blood acts as a natural thickener and coloring agent. However, the process of transforming fresh blood into a smooth, liquefied state can seem daunting for amateur cooks. In this … Read more
As a seasoned home cook and barbecue enthusiast, I’m quite familiar with classic pork cuts like Boston butt and pork shoulder. While these two affordable, flavorful cuts seem similar at first glance, there are some notable distinctions in where they come from on the pig, their composition, and how they’re best cooked. In this article, … Read more
A good cook knows how to use the leftover parts of the pig to make something amazing. Crisp cracklings are a sign of this. It takes a little more than cooking skill to keep fresh cracklings fresh and reheat them until they’re crisp again. You have to fight oxygen and time. When you pack cracklings … Read more
Souse, also known as head cheese, is a savory jellied pork dish with roots in various global cuisines. The Southern United States version often features pork head meat, feet, and ears simmered until tender and set in a vinegary broth. Making traditional Southern souse takes time and care, but results in a unique, old-fashioned meaty … Read more
Lecithin describes a group of fatty substances found in plant and animal tissues. It is essential for proper biological function. Lecithin occurs naturally in many foods, such as organ meats, red meat, seafood, and more. A commercial form of lecithin is often used to make medicines, cosmetics, and food because it makes things last longer … Read more
Brining is an easy yet effective way to make your pork ribs incredibly flavorful, tender, and juicy. The brine solution works to infuse seasonings into the meat while also helping it retain moisture. With the right brine recipe, you’ll enjoy finger-licking ribs every time. Why Brine Pork Ribs? Brining offers several advantages over cooking ribs … Read more
Smoking meat is one of the ways my husband shows love, and I agree that a rack of ribs smoked low and slow over hickory wood chips is a real treat. Since most people don’t have a smoker, I’m going to share my easy and unbelievably tasty oven-baked ribs recipe. Yes, you can get lip-smackin’, … Read more
You may have heard it said that drinking milk after eating pork can make you sick. This food myth has been floating around for ages, but is there any truth to the claim that combining pork and milk is a bad idea? I decided to take a closer look at the science and evidence behind … Read more