how do i cook this? i made some for the first time in my life and it was tasteless, dry, and tough.it really tasted like nothing.
>>22012759Try again only actually pay attention and don't overcook it this time
>>22012759coat with evoo and salt/pepper and cook in air fryer at 380F until its 140 internal
>>22012759shake and bake. you're welcome.
>>22012774i coated in hot sauce and egg, floured, then fried.still tasted like absolutely nothing.
>>22012759cut them thick, sear them off, cover with sauce, braise covered in oven at 350 for bout 15 minutes. rest bout 5 minutes. consume. ez
>>22012759brine
>>22012759you need to marinate pork loin.
>>22012759do a quick brine and don't overcook it. you want to aim for medium.
>>22012801marinated and grilled over mesquite coalsstill tasted like absolutely nothing
You're the problem, OP, not the pork. Get a tongue replacement or something.
>>22012759they are boneless skinless chicken breasts in pig form
i like to grill and hot-smoke them over coals with bbq rub (anything you would use on pulled pork or ribs). or with a honey garlic marinade, and glazed with the same recipe, but thickened, served with white rice. if it's dry, you cooked it too much or it's not thick enough.
>>22012834how long did you marinate for?
>>22012759Sounds like you're describing chicken breast. So cook it like chicken breast.
>>22012834then it is simply an issue with your skill
marinate overnight in olive oil, herbs and spicesminced garlic, thyme, soy sauce, brown sugar, Dijon mustardsalt, pepper, onion & garlic powder, paprika, cayennepan roast
>>22012759someone is a shitty cook AND has covid.
>>22012834Perhaps you have no tastebuds
>>22012774Unironically this.
>>22012759you could trim some of the fat, stamp them out and then make pork schnitzel
>>22012759I have never had a non-dry grocery store pork chop. It's the breed of pork, remember "Pork, the other white meat," campaign? It was to make a breed of super slim pig for the health conscious family man of the 90s.It fucking sucks. No amount of brining, marinading, or heat control will make the meat something it's not. Go to the ethnic shop and get a side of pork steak. Those are usually better breeds and cuts.
>>22013372>It's the breed of porksorry to tell you this but it's actually just your lack of ability.
>>22012759dry brine it with salt and sugar for at least 24 hours, wet brine works toothen just cook it up normally, I usually bread them with flour, thyme, and pepper then make a gravy
>>22012759pork requires prep work usually to be greatall you have to do is rub with salt and leave uncovered in fridge for like 12 hours
>>22013403your mom requires prep work usually to be great
>>22012779If you can't taste anything, then you didn't use a strong enough hot sauce and you didn't season it as much as you should have.
>>22013499you sound like a nog
>>22013521Luckily, I'm white. I don't actually condone the use of hot sauce, but if you can't taste it then you either didn't use enough or it wasn't strong enough. I do use a shitload of salt though, so if you can't at least taste the salt then you probably did something wrong.
>>22012759it just needs salt and paprika powder
>>22013531luckily I'm half white, replacing you honky.
I want you all to shut the fuck up for a second; someone who actually cooks food is talking:1) pat dry2) salt and pepper3) hot pan4) sear5) ?????6) profit
>>22012779First pound it flat with a meat hammer. If you don't want a mess, put it between 2 layers of Saran to pound .
>>22013589you take your pork rare?
>>22013658nta, I prefer medium rare to medium at most. but rare is fine. most people overcook the fuck out of pork and that's why they don't think it's good. trichinosis is not really a concern anymore at least in first world countries, you don't need to cook it well done. if people treated pork more like beef and less like chicken, they'd like it a lot more.
>>22013669What does trichinosis even do to you?
