Pork in the Fridge

[garriga]

I've had a porkchop marinating in a plastic bag with teriyaki and lime juice for 5 days. I only meant to leave it overnight, but life got in the way. Is it still okay to cook? How long can pork be left unfrozen?

[Dave the Cook]

If it smells okay, it probably is. Between the salt in the soy and the acid in the lime juice, you've got some powerful preservatives working for you.

No guarantees on the taste.

[annecros]

I think I would slice it very, very, very thin and stir fry with lots and lots of vegetables. Some rice wouldn't hurt, either.

Should be tender by now, but very highly seasoned. Sort of scary.

[jayt90]

I would not be afraid of pork in acid, salt, and limited oxygen, unless the smell was bad or the the bag ballooned.

[Chris Amirault]

I'd be afraid of it. Not for health reasons, necessarily.

Do report, please, on preparation method, texture, and taste. Science demands a simple method to preserve the, er, unique flavor profile.

[annecros]

It's cured by now, I'm sure.

I too, would like to hear how it comes out.

Morbid curiosity.

Edited February 12, 2007 by annecros (log)

[garriga]

Well, it looks fine and there is no off smell. So I'm going to try slicing it thin and stir frying with lots of sliced veggies. I'll report back on how it turns out.

[garriga]

I'm a student, so I hate to throw away food. And I'm glad I didn't...it actually made for a pretty tasty dinner.

So I sliced up the chop and cooked in a bit peanut oil. Then I added sliced carrot, mushroom and cabbage. Some fresh ginger, a splash of teriyaki and a squirt of siracha rounded it out. I served it over brown rice. The meat had an interesting consistency--a bit rubbery, but not too much. The dish reminded me of a stirfry of chinese sausage and veg that a friend makes.

Thanks for the tips, all.

[annecros]

Cool. I hate to waste as well.

I take it that it wasn't good enough to do on purpose next time?

Edited February 13, 2007 by annecros (log)

[DTBarton]

not surprising that it would be somewhat rubbery after "cooking" in the acidity of the lime juice for 5 days.

[garriga]

Cool. I hate to waste as well.

I take it that it wasn't good enough to do on purpose next time?

←

The meat was a bit too seasoned (read: salty) for my taste. So although the overall flavor was fine, I wouldn't make it on purpose. I will certainly make something similar. Can't beat a good stirfy. This time I won't leave the meat marinating for so long.