Pork chitterlings are the intestines of a pig. They are popular in the United States and are commonly known as chitlins. Pork chitterlings are served more during Thanksgiving, Christmas and New Year’s holidays accompanied by side dishes of collard greens and other traditional Southern foods.Continue Reading
Pork chitterlings are hard to clean and can have a powerful, unpleasant odor. Commercially purchased chitterlings have been partially cleaned, but they still need to be cleaned before cooking. This ensures that bacterial contamination and illness are avoided.
African American slaves in early America did not have many food choices and were given scraps of animal meat, which their owners deemed unacceptable for eating. The West African tradition of eating all edible parts of animals and plants allowed the slaves to survive.Learn more about Food Facts
A good reference when cooking pork butt roast is to cook 55 to 85 minutes for every pound of meat at 275 F. Because of the inherent marbling and tougher meat on this cut, cooking at a low temperature for a long period of time ensures the end result to be a juicy and tender roast.Full Answer >
Some typical ingredients for a pork rib marinade include soy sauce, light brown sugar, molasses and salt, notes The Food Network. These ingredients are combined and placed in a bag with the ribs so that all are coated thoroughly. The ribs are then marinated in the refrigerator for several hours until ready to cook.Full Answer >
Potential customers can read several reviews about Aunt Bessie's pork chitterlings on the website Trademarkia.com. Reviews are also included on the product's Facebook page, where customers provide their opinions, along with recipes and retail locations to purchase the chitterlings.Full Answer >
When preparing and cooking chitterlings, store the chitterlings on a plate or platter in the refrigerator to thaw, and boil the chitterlings for five minutes before cleaning them to prevent cross-contamination. After boiling the chitterlings for five minutes, cut them into small pieces, pull the inner lining out of each piece, and rinse each piece under running water. Place the lining in a nearby waste container. Boil the chitterlings until they are tender before battering and frying them.Full Answer >