In article >,
Steve Lee > wrote:

> On Sat, 27 Nov 2004 08:35:17 -0600, Katra
> > wrote:
>
> >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!
>
> Thanks for your input, Katra. Really appreciate it. I think I'll try
> to use more garlic and see what happens from now on.

Welcome!!! :-)
At the beef prices nowadays, pork is a good alternative and it's easier
for dad to eat since he has bad teeth and refuses to go to a dentist
even tho' I've offered to pay for it! <sigh>

A neat trick with herb toppings for roasts is to use a moist veggie on
top. If the herbs are kept moist, the flavor will also soak into the
stabs. I layer rosemary, basil and thyme over the top, then lay bok choy
leaves over that. The bok choy keeps the herbs from drying out during
roasting.

For pork chops and stuff fried or pan broiled, I use a liberal amount of
olive oil, then flavor with salt free lemon pepper, garlic powder and
onion powder, and lately, shitake mushroom powder that I make myself
from dehydrated/dried shitakes from the thai store. ;-d

If I am grilling, I marinate the chops ahead of time in my current
mood/choice of wishbone salad dressings. Italian or honey dijon work
well. I generally will start the marinating the night before so they
soak for a good 12 to 16 hours at 40 degrees F.

Grill over mesquite coals.

Happy cooking!!!
--
K.

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