Pork has smell. But we probably are used to it. However, compare to beef and mutton, pork does not smell as strong. Still, if I am making soup with pork ribs, I am paranoid about them.
I make sure my pork is really fresh. Of course, that means getting it from a butcher right away and not from a store that has had it frozen for too long.
Generally, pork is a lot cheaper than chicken. Normally, I like to buy spare ribs which is much more expensive. However, I love the meat covering the bones as they give a nicer taste in the soup. There are different kind of pork with bones. In Hokkien, they are called “leng kut” for the spinal part, “pai kut” for the spare ribs with their own bones, and “bak kut” for the other parts with meat and bones. The prices are different, with pai kut as the most expensive.
There is another type which is the major bones or called ‘tua kee kut’. Try to avoid this because it is believed this part of the bone is not ‘clean’ or ‘poison’. Hawkers use them to make stock which is really delicious. But old people will tell you not to eat at all if you are pregnant or in confinement because they may cause wound infections.
I have above, a pan filled with soft-bones of the pig. Before I boil my soup, I normally boil them in hot water to get rid of the scum. See the white bubbles? I take them out after the meat has changed color and run them under running water to “wash” them some more.
When my pot of soup is boling hot, then, only I add in those cleaned pork. This way, it will ensure the soup is not murky and fill with scum at the top.
Therefore, salt has once again been proven so useful to our needs. The other thing that can be used is baking soda. A Hong Kong cooking show said to use baking soda to make the meat tender and get rid of the smell. BTW, baking soda too has many uses and that includes, making our teeth whiter. I have a tooth whitening toothpaste which uses salt and baking soda as the ingredients. Of course, I didn’t really believe that it would whiten my teeth, but I do like the way salty toothpaste tastes. Have you tried this teeth whitening toothpaste before? It is available from the smaller shops.
Pork can be a delicious and versatile meat. However, it sometimes carries a strong, unpleasant odor that can be off-putting. If you’ve bought fresh pork with an unexpected smell, don’t despair. With the right techniques, you can freshen it up and remove any lingering odors.
Understanding the Cause of Pork Smells
Before looking at solutions, it helps to understand what causes pork to develop a potent smell in the first place. Here are some of the main factors
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The pig’s diet can influence flavor and smell. Things like nuts or fish oil in feed produce a stronger taste.
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Lack of cold storage can cause spoilage bacteria to grow, creating “off” smells.
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Chemical changes during freezing and thawing can accentuate odors
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Packaging traps scent molecules close to the meat. Opening releases them.
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Enzymes break down fat and protein producing aromatic compounds.
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Boar taint from male pigs has a urine or sweat-like smell.
While you can’t always avoid these factors, simple preparations can make the pork more palatable before cooking.
Effective Ways to Remove Pork Smells
Here are 5 reliable methods recommended by chefs for removing any unpleasant odors from fresh pork:
1. Lemon or Lime Juice
A quick citrus bath neutralizes smell. Squeeze lemon or lime juice over the pork and let sit 10-15 minutes. Rinse thoroughly. The acid destroys odor compounds.
2. Vinegar Wash
Like citrus, vinegar removes odors. Mix a solution of 1 cup vinegar to 3 cups water. Soak the pork 10 minutes then rinse well. White, apple cider, or rice vinegar all work.
3. Salt Rub
Salt is absorbent and seasoned. Rub pork with kosher salt and rest 30 minutes. Rinse then pat dry. The salt pulls out moisture and odor.
4. Baking Soda Paste
Make a paste with baking soda and water. Coat pork and let sit 20 minutes. Rinse off and dry. Baking soda deodorizes as the smell molecules attach to it.
5. Marinade or Brine
Soaking pork in a flavorful marinade or brine both adds flavor and masks odors. Try broth, wine, soy sauce, herbs, garlic, or citrus. Discard marinade after use.
Cooking Methods That Reduce Pork Smell
Proper cooking can also help reduce or eliminate remaining pork odors:
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Low and slow – Braising, stewing, or roasting at around 300°F gently coaxes out smell molecules.
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Moist heat – Poaching or steaming surrounds the pork with water that absorbs odors.
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Marinades – Acidic marinades lower pH which reduces smells. Discard after marinating.
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Browning – Searing pork before cooking caramelizes the outer layer sealing in aromas.
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Smoking – Hardwood smoke’s antimicrobial properties kill bacteria that cause odor.
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Charring – Blackening pork over high dry heat destroys many volatile scent compounds.
Choosing the Best Pork to Avoid Smells
Selecting quality pork can also help avoid strong odors:
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Heritage breeds – Old fashioned breeds like Berkshire or Red Wattle have less “piggy” flavor.
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Pasture raised – Hogs fed on grass and dirt have milder taste than corn/grain fed.
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Organic – Organic production standards often yield less odor.
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Female pigs – Female pork has fewer strong-smelling hormones and pheromones.
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Younger pigs – Piglet and suckling pig meat is milder than mature hogs.
Storing Pork Correctly to Maintain Freshness
Proper storage prevents spoilage bacteria that cause “off” smells:
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Store fresh pork below 40°F. Freeze at 0°F if storing over 4 days.
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Wrap tightly in plastic then foil to prevent freezer burn.
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Marinate in fridge, not on counter. Toss used marinade which gets bacteria.
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Rinse pork just before cooking, not when storing. Excess moisture speeds spoilage.
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Cook fresh pork within 4 days, ground pork within 2 days. Discard if smells become unpleasant.
The characteristic pork smell doesn’t have to deter you from enjoying delicious meals. With the right preparation, storage, and cooking, you can savor all the advantages of this adaptable meat without the bothersome odor.
Give citrus, vinegar, salt, and marinades a try along with low and slow cooking methods. Choosing fresher, higher quality pork also reduces unpleasant smells.
Now you have all the tools to banish funky aromas and create mouthwatering pork entrees with smells as appealing as their flavors. A few simple steps let you benefit from pork’s nutrition while also delighting your nose and tastebuds.
2MED | Day 35 | easy (How to) Remove bad smell from meat
FAQ
How to get rid of the smell from pork?
How to get rid of strong pork taste?
How to remove the smell of meat?
Why is my pork so smelly?
How to remove smell from cooking pork?
To remove an unpleasant smell in your kitchen, boil water in an open saucepan and add a small amount of vinegar to it. After ten minutes, ventilate the room to get rid of the smell. This method is effective for removing any lingering smells from cooking pork. 3. Lemon or Orange Peel
What are some good ways to reduce vaginal odor?
Some of the ways to reduce vaginal odor are drinking plenty of fluids and staying hydrated. Dehydration can lead to excess ammonia concentration in the urine and give a pungent smell from the vagina. Other remedies are maintaining vaginal hygiene, avoiding tight-fitting clothes, practice safe sex, consume probiotics, reduce intake of sugary foods, and clean the area after sexual contact.
How to remove smell from minced pork?
One of the easiest ways to remove the smell from minced pork is to heat treat it. Fry the product with aromatic spices and seasonings until it’s completely fried. The juice released from the cutlets should be transparent, without any blood.
How do you get sulfur smell out of pork?
Soaking Pork in Vinegar Soaking pork in a mixture of white vinegar and water can help get rid of any sulfur smell from meats. Rub the pork with paper towels before washing it with vinegar and rinsing it off with water. The smell of pork can sometimes be unpleasant and off-putting.