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Katra
 
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In article >,
Steve Lee > wrote:

> I know this sounds like an odd question and of course pork is supposed
> to smell like pork, but please bear with me on this one.
>
> Sometimes when I cook pork, I get that strong, what I can only
> describe it as being the "pork" smell. It's that smell from the
> cooked pork that's too strong to handle. Just the right amount and
> you know you're eating pork, but when it gets too strong, I can't
> handle it and it's another dinner ruined for me. Have any of you
> encoutered this before?
>
>
> I've tried different meat shops and markets, but I often encounter
> this problem in my dishes with pork and I'm wondering if there's
> something I'm doing wrong or not doing to avoid this.
>
> Do any of you have suggestions to reduce the possibility of a too
> strong porky smell in your pork dishes? Thanks for your time and
> courtesy.


I know what you mean...
I tend to run into this problem when I make shoulder roasts.

I stab the roast all over now and sliver garlic cloves and slip the
slivers of garlic into the stabs. I then top with various herbs before
roasting.

That has eliminated the "musty" porky overtone, especially once the
roast leftovers cool and get re-sliced for later serving.

The garlic pretty well eliminates it. :-)

Just my 2 cents!
--
K.