Is pork under utilized as an entree main ingredient? (freeze, diner, polish)
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That. The new pork that I buy - even when I buy "up" - is tasteless and dry. I keep trying to find ways to cook it, and then dip it in apple sauce so you don't choke on it.
I don't want really fatty, either, though.
So yeah. Pork is underutilized in my house. There is so much healthier/tastier food available.
Tasteless can come from a number of factors; dry comes from overcooking which also reduces flavor.
That. The new pork that I buy - even when I buy "up" - is tasteless and dry. I keep trying to find ways to cook it, and then dip it in apple sauce so you don't choke on it.
I don't want really fatty, either, though.
So yeah. Pork is underutilized in my house. There is so much healthier/tastier food available.
Find someone that raises heritage breeds, like Berkshire. Remember you get what you pay for. Grocery stores generally don't carry the highest quality meats.
In Japan, other than yakitori everything else except seafood is made with pork. Fried pork chop or tonkatsu. Pork is the most popular meat in ramen. Japanese hot dog always contains pork. Pork is heavily used to make soups and broth.
Because people want everything so nice and easy to eat. You need bone-in pork chops to keep it moist and to add flavor. I cook chops allllllllllllllllllllll the time and they're never dry. The parts along the bone are sooooooooooooooo delish. I never, ever buy the chops with no bone. Dry and tasteless cardboard.
Please, step the flip off..ffffffffffffffffffffffffffffffffffffffffff.
*I started cooking in the 1960s when I was young, and the pork that I buy and cook these days is nothing like what mom served decades ago. It was as fatty as a well marbled steak.
Just had loin pork chops last night with baby potatoes, onions, bell peppers, and jalapenos. Other than a little dry seasoning and some olive oil I did not use anything else on them. They were not dry or tasteless but super tasty..
I hated pork chops as a kid in the 1950s. Mom had been taught in Home Ec that if you didn't thoroughly cook pork your family would end up with trichinosis. She cooked them till they were leathery. The consequence of not eating the main dish was not getting dessert and once I actually tried to get out of eating the pork chops by saying, "OK, I don't want dessert". Didn't work- I'm sure that somewhere along the line Mom was also taught that meat was an essential part of every lunch and dinner.
Fast forward to 2003 and DH and I moved to Kansas City and discovered Iowa-cut pork chops- very thick, but so darn big one was enough for both of us. DH had no fears of trichinosis (he said, "do you ever know anyone who got trichinosis?") and left them juicy.
I'm practically vegetarian now but when I go to BBQ places when DS and family visit I have pulled pork and DS has burnt ends.
The only pork I will eat is the kind you can find in Cuban restaurants that practically melts in your mouth. I have tried cooking pork all different ways and can't ever get mine to taste like that. The closest I came was making a picnic roast which was 75% fat & bone.
[quote=athena53;55461179]I hated pork chops as a kid in the 1950s. Mom had been taught in Home Ec that if you didn't thoroughly cook pork your family would end up with trichinosis. She cooked them till they were leathery. The consequence of not eating the main dish was not getting dessert and once I actually tried to get out of eating the pork chops by saying, "OK, I don't want dessert". Didn't work- I'm sure that somewhere along the line Mom was also taught that meat was an essential part of every lunch and dinner.
Fast forward to 2003 and DH and I moved to Kansas City and discovered Iowa-cut pork chops- very thick, but so darn big one was enough for both of us. DH had no fears of trichinosis (he said, "do you ever know anyone who got trichinosis?") and left them juicy.
I'm practically vegetarian now but when I go to BBQ places when DS and family visit I have pulled pork and DS has burnt ends.[/QUfOTE]
sounds like our home ec classes and yes, the same era:early to mid 50s. Actually I ended up majoring in foods and nutrition in college: AKA pretty much Home ec with foods as a specialty. Of course we did end up with a degree in nutrition.
Luckily my dad, who did a lot of the gourmet type cooking in our family knew better. So, though we had our pork a little more done then, than we do now, it certainly wasn't cremated like many families did.
The only pork I will eat is the kind you can find in Cuban restaurants that practically melts in your mouth. I have tried cooking pork all different ways and can't ever get mine to taste like that. The closest I came was making a picnic roast which was 75% fat & bone.
When I do a Cuban style pork butt, I make a paste of salt, garlic and cumin. I use a 4" pairing knife to make holes all over the butt so that when I rub the paste over the butt I can force the paste into the holes. The butt goes into a gallon or 2 gallon bag over a bed of mandolin sliced onions. I then pour sour orange juice (you can use equal parts of orange and lime juice as a sub. I refrigerate over night, turning the bag several times. When I remove the butt to cook it, I reserve the onions and liquid, which make a wonderful mojo when added, off the heat, to Spanish olive oil. No worries about contamination as the mojo is cooked. Some of the paste gets into the liquid, adding additional flavor to the mojo. The mojo is best served at room temperature. The butt gets wrapped in banana leaves and cooked over charcoal in my BGE at 225F to an internal temperature of 200F to 205F. These internal temperatures are for pulled pork and the butt just pulls apart and melts in your mouth. Leftovers are packaged and used for Cuban sandwiches and Media Noche sandwiches.
I have done a suckling pig Cuban style in a Caja China (Chinese Box or aka Cajun Microwave). For this I use a lime based mojo and lots of limes. My favorite bottled, lime based mojo is Kirby.
We have pork tenderloin offten. It is the healthist cut of pork.....plus it is always on sale for a good price.
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