Help me learn to like pork

[moasmom]

I know this seems like a strange request, but let me explain.

I have never cared for pork, in any of it's many forms. My family is Jewish, and I admit I have sometimes blamed my dislike of bacon (because, let's face it, nearly everyone likes bacon and it's weird not to) on that, but that's not actually the real reason since most people in my family eat pork anyway.

Here's why I want to learn to like it now: I was scouring the grocery store meat department for sales and specials over the weekend and wasn't having any luck with beef or chicken. So I really looked at everything in the case, and noticed that several cuts of pork (shoulder, country-style ribs, etc.), were very cheap, and they weren't even on sale! So clearly, I am cheating myself (a frugal shopper on a tight budget) out of some really inexpensive sources of meat.

So, I still don't like the smell of bacon or ham or most sausage, so I am not going in that direction for the time being. But I think I could start with pulled pork or other types of slow-cooked dishes made with the larger cuts (like shoulder), especially the highly seasoned ones (Mexican chile verde, for instance).

A bit of background: I was raised by a mother who was not a good cook and didn't like a lot of things herself. So, when I moved out on my own at 18, I taught myself to cook, and over the years have successfully "trained" myself to like all kinds of things that I thought I didn't like because my mom taught me her limted preferences (fish, most vegetables, strong flavors like mustard and aged cheeses, etc.). So, I think it's possible I can learn to like pork, even at my advanced age of 36.

OK, all of that was kind of long, but thanks for getting this far. I could really use the wise advice of the Villagers in pointing me towards "beginner" pork recipes (and I don't mean beginner from a learning how to cook standpoint; I am very comfortable in the kitchen with all kinds of techniques). Keeping in mind the guidelines of frugality and recipes with lots of seasoning that don't taste too "porky." And no bacon or ham. I do already like salami and pepperoni in limited amounts.

Thanks a bunch in advance!

Kara

[Libby]

Pork is the 'other' white meat. We eat pork the most vs beef, chicken or fish in this household. We find it very versatile.

What about starting boneless pork chops? Pan fry them with salt, pepper & other herbs/spices you like. Have ketchup on the side or BBQ sauce for dipping to help you get through it. Or smother the pan fried chops in a can of mushroom soup. You could also shake & bake the boneless pork chops as well to help mask the pork taste.

The boneless is pretty lean and is dry tasting to me but its a good starter for some, hopefully you?

BTW: I think you're doing a great thing by trying (or retrying) foods you don't like for the sake of health and budget.

[krbshappy71]

Start small, I assuming you like chicken stir-fry, get a small boneless pork chop, dice it, pan-fry it, throw in all your stir-fry veggies and soy sauce.

[oheoh's momma]

do you like casserole with cream of something. If u do try to cut the boneless chops into small bites I love garlic and soy sauce on mine pan fry and add to casserole. I like pulled pork but do mot like mustard or vinegar sauces they are several recipes to try. I strongly admire you for wanting to try something new. Try it in small batches. I love smothered pork chops with gravy, braised, shake and bake with paramsan cheese, chopped up fried pork chops with fried cabbage. I hate bacon, sausage, pork shoulder, and country ribs. so good luck

[cab54]

Slop BBQ sauce on it---a good one---I recommend KC Masterpiece (their honey flavor), or if you can find it -----Rufus Teague's honey BBQ sauce. I think BBQ sauce could make anything taste good.

[Contrary Housewife]

Around here you can get pork loins on sale cheap from time to time. This is the "other white meat" from the ads. It is a lean cut that pork chops come from and it has a mild flavor. It is also dry if you over cook it.

Shoulder (or butt) and 'country ribs' are "dark meat" and will have stronger flavor and be fattier. 'Country ribs' are nothing more than a cut-up shoulder. Fat is what makes pork stink, just like lamb. These are also the cuts that sausage is made from. At least at my butcher.

The good news is you can drown either of those cuts in bbq sauce and that may work for you.

I put 'country ribs' into a covered pan with a little sauce and some water, maybe 1/4 to 1/2" deep and bake it for an hour or two (smaller pieces bake faster) until it pulls apart with the fork.

You can do the same with a shoulder, it will just take longer, maybe 3-4 hours. I usually only do a shoulder when I am having friends over because it makes a LOT. And I usually do it in my smoker, but since you say you don't like the smell of bacon, which is often smoked, I'm not sure you want to try that.

[moasmom]

Thanks for the ideas, everyone. Keep 'em coming!

The stir fry suggestion is such a "duh, why didn't I think of that?" idea. We love stir fry, and fried rice, so that makes so much sense to try that. Are pork chops the best choice for quick cooking methods like stir fry? I have lots to learn about the different cuts of pork.

I don't really care much for cream of something soups, casseroles, and shake and bake, even without pork, so I don't think I will try those ideas, but I appreciate them all the same.

I think my first attempt will be a recipe I just found at Recipe.com for pulled pork tacos (cooked in the crockpot, using a shoulder or picnic roast; dunno what a picnic roast is yet). We love Mexican dishes and seasonings and, worst-case scenario, even if I don't like it, my husband will be happy to eat it all by himself (and no doubt it will freeze fine).

BBQ sauce is another good possibility, but I also like the limit the number of purchased sauces, for the cost factor. I will definitely keep that in mind.

Kara

[moasmom]

Shoulder (or butt) and 'country ribs' are "dark meat" and will have stronger flavor and be fattier. 'Country ribs' are nothing more than a cut-up shoulder. Fat is what makes pork stink, just like lamb. These are also the cuts that sausage is made from.

Thanks for these explanations. That is exactly what I need to learn. I do like lamb, by the way.

Kara

[Mrs K]

Not a huge fan of pork here either but dh loves it. Sooooo I make it sometimes

For me, the leaner the better. One of my faves is this : take a pork tenderloin, pop in crockpot, drown with italian seasoning and cook all day on low (I turn it on before work and off when I get back).
Also marinating the meat at least overnight hides the "pig" taste.

Hth!

[Riteta]

I think that alot of people don't care for pork becauce it can easily be bland or dry. I brine and marinate lots of pork and chicken to cook on the grill. Brinning is soaking in salted or seasoned water for a few hours in the refrig. and makes the meat juicy and easier to cook. I have also soaked pork loin cuts in fruit juice and then made a marinade with the juice. With chicken I soak it for a few hours in the refrigerator, drain, then marinade it with italian salad dressing and spicy brown mustard.

Oh I love to cook!
good luck

[ladykemma2]

pork loin, garlic salt, crock pot. freeze into portions with the juice.

(i'm single)

pork tacos
pork fried rice
glazed pork and potatoes
pork sandwiches (like vietnamese do it with french bread, cilantro, green pepper, raw veg, dices jalapenos, mayo, tiny sprinkle of sweet fish sauce

[craftypam]

Pork is sometimes tough if you don't cook it the right length of time. I don't know if you have a problem using a pressure cooker, but pork chops come out soooo tender you can cut them with a fork. And you can make pork chops and scalloped potatoes in 12 minutes. I love the flavor the pork chops give the potatoes. Another favorite with my family is to use seasoned bread crumbs and dip the pork chops in egg and milk and have some oil in a pan nice and hot (if the oil isn't hot enough the coating will come off) and then the bread crumbs after browning on both sides put a small amount of water in the pan and cover cooking for 15-20 minutes depending on how thick the pork chops are. You can also cook country ribs in the pressure cooker for 5-8 minutes and then put them on the grill with bbq sauce. Again the pressure cooker makes pork nice and tender. You can alao put pork butt in the slow cooker and when it is done add bbq; makes great bbq pork sandwiches.

[Spirit Deer]

Boneless lean pork, like tenderloin, and boneless skinless chicken breast are interchangeable as far as I'm concerned. You might try using a highly-seasoned chicken recipe you like, using pork instead.

Try marinades, rubs, and sauces, of course. And anything tastes better grilled.

Cutting it up and using it mixed with other foods is a good way to help acquire a taste, too. Like putting it into a pasta salad or lettuce salad. Use a spicy dry rub, grill it, slice it thin, and serve it with a creamy dressing over your favorite mix of leafy salad.

You can absolutely learn to like a food. I'm considerably older than you and still teaching myself to like foods I formerly disliked. Things like tomatoes, peppers, onions, and other foods will never be my favorites, but all of those have become indispensable in certain recipes for me. IMO, at least half of disliking a certain food is in my attitude towards it, although of course there are a few things that just taste nasty to me.

Since you've already made up your mind to at least give pork a good honest try, IMO you're already at least halfway there. Good luck, and have fun experimenting!

[sunshine]

We do pork steaks or pork chops - put on foil in a baking pan - sprinkle with Lipton dry onion soup mix, then spoon on - undliuted cream of mushroom soup. Fold over the foil and seal tightly. Bake at 250 degrees for 2 - 2 1/2 hours.

Tender, tasty and really good served over noodles, mashed potatoes, etc.

[craftypam]

MMMMMM sounds good sunshine. I have a recipe that is similar only you add rice