effect of boiling in pork?

Answer 1

If you over boil pork it will turn rubbery.

Answer 2

I hate to be a pedant but you should never, ever boil any meat at all. Meat should simmer very gently, with just the odd bubble rising to the surface of the liquid. Boiling any meat will cause the fibres to contract making the meat tough and prevents it from holding in juice or fat, which is what makes it succulent and tasty.

Simmering is a good way to cook certain cuts of pork. Knuckle, ham, belly and shoulder all respond well to simmering. Cuts that you shouldn't simmer include loin, fillet and chump. Basically, the more fat and connective tissue contained in the meat, the better it is for simmering as the connective tissue breaks down to flavour and thicken the liquid and the fat lubricates the meat. Lean meat is not suitable for simmering.

Answer 3

boiling pork makes the meat tough unless you simmer it for a few hours. try to use fatty pork it will hold up better. or use a pork shouldr that is the best for boiling

Answer 4

if you boil something IN pork, well, im not sure what kind of fluids pork produce but if you do it, it'll probably taste pretty bad

Answer 5

if you boil pork, it will cook.

If you are muslim and boiling pork, then you will go to hell.

Answer 6

boiled pork makes me fart