{"id":8882,"date":"2026-08-27T00:09:34","date_gmt":"2026-08-27T00:09:34","guid":{"rendered":"https:\/\/www.malak.ca\/blog\/?p=8882"},"modified":"2026-08-27T00:09:35","modified_gmt":"2026-08-27T00:09:35","slug":"making-pork-custards-photos","status":"publish","type":"post","link":"https:\/\/www.malak.ca\/blog\/index.php\/2026\/08\/27\/making-pork-custards-photos\/","title":{"rendered":"Making Pork Custards — Photos"},"content":{"rendered":"\n

This recipe<\/a> came about after another conversation with ChatGPT about easy-to-chew foods, and the recipe<\/a> was suggested by the chatbot. To my pleasure, it’s tasty, and Mom likes it!<\/p>\n\n\n\n

To be clear, this is a savoury, main meal component, not<\/strong><\/em> a dessert that might elicit a reaction of “I’m not having that for dessert!”, or at least cause you to scratch your head and wonder to why it was being offered for dessert! (As in, usually, custards are sweet desserts.)<\/em><\/p>\n\n\n\n

Making the Pork Custards:<\/strong><\/p>\n\n\n\n

First, a pork roast, which had been purchased last December on special and frozen right away, was taken out of the freezer the night before the cooking project, and kept in the fridge to defrost overnight:<\/p>\n\n\n

\n
\"\"
Frozen pork roast taken out of freezer<\/figcaption><\/figure>\n<\/div>\n\n\n

Note that the weight of the pork roast is about half as much larger than my base recipe<\/a>, so as I was preparing the dish, I adjusted measures upwards accordingly.<\/p>\n\n\n\n

The roast was left on the counter for a couple of hours to begin defrosting, and then it was placed in the refrigerator to continue defrosting overnight:<\/p>\n\n\n

\n
\"\"
Pork roast placed in refrigerator to defrost overnight<\/figcaption><\/figure>\n<\/div>\n\n\n

When I began the cooking project the next day, a cast iron frypan and a braising lid were taken out:<\/p>\n\n\n

\n
\"\"
Cast iron frypan and lid taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

A bottle of olive oil was taken out:<\/p>\n\n\n

\n
\"\"
Olive oil taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The bottle of olive oil was opened:<\/p>\n\n\n

\n
\"\"
Olive oil bottle opened<\/figcaption><\/figure>\n<\/div>\n\n\n

Olive oil was poured into the frying pan:<\/p>\n\n\n

\n
\"\"
Olive oil poured into frying pan<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Olive oil poured into frying pan<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Olive oil poured into frying pan — yes, you can see a reflection of the extraction fan above the stove in the oil!<\/figcaption><\/figure>\n<\/div>\n\n\n

A spatula \/ egg flipper was taken out:<\/p>\n\n\n

\n
\"\"
Spatula \/ egg flipper taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The oil in the frying pan was spread around with the egg flipper:<\/p>\n\n\n

\n
\"\"
Oil spread around pan<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Oil spread around pan<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Oil spread around pan<\/figcaption><\/figure>\n<\/div>\n\n\n

The oiled pan was put aside for a few moments.<\/p>\n\n\n\n

The defrosted pork roast was taken out of the refrigerator:<\/p>\n\n\n

\n
\"\"
Pork roast taken out of refrigerator<\/figcaption><\/figure>\n<\/div>\n\n\n

Scissors were taken out, to open the packaging:<\/p>\n\n\n

\n
\"\"
Scissors taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The packaging was opened up with the scissors:<\/p>\n\n\n

\n
\"\"
Packaging opened with scissors<\/figcaption><\/figure>\n<\/div>\n\n\n

And the pork roast was removed from the packaging:<\/p>\n\n\n

\n
\"\"
Pork roast removed from packaging<\/figcaption><\/figure>\n<\/div>\n\n\n

A kitchen knife and knife sharpener were taken out, and the knife was sharpened:<\/p>\n\n\n

\n
\"\"
Kitchen knife and knife sharpener taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The sharpened knife was brought over to the pork roast:<\/p>\n\n\n

\n
\"\"
Kitchen knife brought to pork roast<\/figcaption><\/figure>\n<\/div>\n\n\n

The pork roast was sliced into pork chops:<\/p>\n\n\n

\n
\"\"
Pork roast sliced<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Pork roast sliced<\/figcaption><\/figure>\n<\/div>\n\n\n

Note that I intentionally did not trim off the fat, since it will be integrated into the custards later.<\/p>\n\n\n\n

The pork slices were then cut into cubes:<\/p>\n\n\n

\n
\"\"
Pork slices cut into cubes<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Pork slices cut into cubes<\/figcaption><\/figure>\n<\/div>\n\n\n

The pork cubes were transferred to the oiled pan:<\/p>\n\n\n

\n
\"\"
Pork cubes transferred to oiled pan<\/figcaption><\/figure>\n<\/div>\n\n\n

The stove burner was turned on to a low setting — and oh, my! the cleaning work I had done two weeks ago<\/a> while making pulled pork was obviously inadequate! (And yes, during the mounting of this post, I started cleaning again!)<\/p>\n\n\n

\n
\"\"
Stove turned on<\/figcaption><\/figure>\n<\/div>\n\n\n

As the pork began to cook, I started turning it over:<\/p>\n\n\n

\n
\"\"
Turning over cooking pork cubes<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Pork cubes cooking<\/figcaption><\/figure>\n<\/div>\n\n\n

During the heating up process, a good amount of liquid was rendered — but, of course, not thrown out:<\/p>\n\n\n

\n
\"\"
Pork cubes cooking, with rendered liquid<\/figcaption><\/figure>\n<\/div>\n\n\n

Broth concentrate was taken out, in this case, beef broth, instead of the vegetable broth suggested in the recipe, simply because that’s what I had on hand:<\/p>\n\n\n

\n
\"\"
Broth concentrate taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Measuring spoons were taken out:<\/p>\n\n\n

\n
\"\"
Measuring spoons taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The broth concentrate was measured out, and transferred to the cooking pork:<\/p>\n\n\n

\n
\"\"
Concentrated broth measured out and brought to cooking pork<\/figcaption><\/figure>\n<\/div>\n\n\n

Water was drawn into a glass:<\/p>\n\n\n

\n
\"\"
Water drawn<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Water drawn<\/figcaption><\/figure>\n<\/div>\n\n\n

The water was brought to the pan of cooking pork and broth:<\/p>\n\n\n

\n
\"\"
Water brought to pan of cooking pork<\/figcaption><\/figure>\n<\/div>\n\n\n

The water was transferred to the pan with the cooking pork:<\/p>\n\n\n

\n
\"\"
Water transferred to pan of cooking pork<\/figcaption><\/figure>\n<\/div>\n\n\n

The burner was set to maximum:<\/p>\n\n\n

\n
\"\"
Stove burner set to high<\/figcaption><\/figure>\n<\/div>\n\n\n

The liquid in the pan was brought to a boil:<\/p>\n\n\n

\n
\"\"
Liquid brought to a boil<\/figcaption><\/figure>\n<\/div>\n\n\n

The stove burner was turned back down to a low setting:<\/p>\n\n\n

\n
\"\"
Stove burner turned down to a low setting<\/figcaption><\/figure>\n<\/div>\n\n\n

The braising lid was placed on the pan:<\/p>\n\n\n

\n
\"\"
Lid placed on pan<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Lid placed on pan<\/figcaption><\/figure>\n<\/div>\n\n\n

The timer on the stove was set to 60 minutes:<\/p>\n\n\n

\n
\"\"
Timer set to 60 minutes<\/figcaption><\/figure>\n<\/div>\n\n\n

About halfway through the braising of the pork …<\/p>\n\n\n

\n
\"\"
About half of braising time elapsed<\/figcaption><\/figure>\n<\/div>\n\n\n

… the lid was removed and the liquid level checked:<\/p>\n\n\n\n

\"\"
Liquid level checked — lower, as expected<\/figcaption><\/figure>\n\n\n\n

Given the (expected) loss of liquid via evaporation, more water was transferred to the pan:<\/p>\n\n\n

\n
\"\"
Water transferred to frypan<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
More water added to pan<\/figcaption><\/figure>\n<\/div>\n\n\n

The lid was placed back on the pan:<\/p>\n\n\n

\n
\"\"
Lid placed back on pan<\/figcaption><\/figure>\n<\/div>\n\n\n

At this point, while waiting for the pork cubes to finish cooking, onions were taken out:<\/p>\n\n\n

\n
\"\"
Onions taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The onions were trimmed:<\/p>\n\n\n

\n
\"\"
Onions trimmed<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Onions trimmed<\/figcaption><\/figure>\n<\/div>\n\n\n

The onions were sliced in half:<\/p>\n\n\n

\n
\"\"
Onions sliced in half<\/figcaption><\/figure>\n<\/div>\n\n\n

The onion halves were sliced into half coins:<\/p>\n\n\n

\n
\"\"
Onions sliced into half coins<\/figcaption><\/figure>\n<\/div>\n\n\n

The onions were coarsely chopped:<\/p>\n\n\n

\n
\"\"
Onions chopped<\/figcaption><\/figure>\n<\/div>\n\n\n

The onions were momentarily put aside.<\/p>\n\n\n\n

A food processor with a chopping blade was taken out:<\/p>\n\n\n

\n
\"\"
Food processor taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

… and its lid was removed:<\/p>\n\n\n

\n
\"\"
Lid removed from food processor<\/figcaption><\/figure>\n<\/div>\n\n\n

At this point, the timer on the cooking pork had run out:<\/p>\n\n\n

\n
\"\"
Pork cooking time completed<\/figcaption><\/figure>\n<\/div>\n\n\n

The lid was removed from the pan:<\/p>\n\n\n

\n
\"\"
Lid removed from pan<\/figcaption><\/figure>\n<\/div>\n\n\n

Yes, I tasted the pork — it was tasty, and importantly, it was tender!<\/p>\n\n\n\n

The pork cubes were lifted with the cleaned egg flipper:<\/p>\n\n\n

\n
\"\"
Pork lifted with egg flipper<\/figcaption><\/figure>\n<\/div>\n\n\n

The cooked pork cubes were transferred to the food processor:<\/p>\n\n\n

\n
\"\"
Pork cubes transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Pork cubes transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n\n

The braising liquid was kept in the frying pan:<\/p>\n\n\n

\n
\"\"
Braising liquid kept<\/figcaption><\/figure>\n<\/div>\n\n\n

The stove burner was again turned to high — and oh, my, when I was handling the photos, I could really see the need for another cleaning here:<\/p>\n\n\n

\n
\"\"
Stove burner turned to high, and it was obvious how much another cleaning was needed!<\/figcaption><\/figure>\n<\/div>\n\n\n

The braising liquid was brought to a boil in order to reduce it:<\/p>\n\n\n

\n
\"\"
Braising liquid brought to a boil<\/figcaption><\/figure>\n<\/div>\n\n\n

Oops I perhaps reduced it a bit too much — but without burning it:<\/p>\n\n\n

\n
\"\"
Braising liquid reduced<\/figcaption><\/figure>\n<\/div>\n\n\n

The reduction was transferred to the food processor, and the frypan was deglazed with a bit of water:<\/p>\n\n\n

\n
\"\"
Reduction transferred to food processor and pan deglazed<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Reduction transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n\n

This is a good time to turn on the oven, in this case a countertop convection oven:<\/p>\n\n\n

\n
\"\"
Countertop convection turned on<\/figcaption><\/figure>\n<\/div>\n\n\n

More olive oil was transferred to the fry pan:<\/p>\n\n\n

\n
\"\"
Olive oil transferred to the frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

The onions that were chopped earlier were transferred to the frypan: <\/p>\n\n\n

\n
\"\"
Chopped onions transferred to frypan<\/figcaption><\/figure>\n<\/div>\n\n\n

The chopped onions were fried — quickly, it seems, since I’d forgotten to reduce the heat from the liquid reduction!<\/p>\n\n\n

\n
\"\"
Chopped onions fried<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Onions fried<\/figcaption><\/figure>\n<\/div>\n\n\n

The fried onions were transferred to the food processor:<\/p>\n\n\n

\n
\"\"
Fried onions transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Fried onions transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n\n

Eggs were taken out:<\/p>\n\n\n

\n
\"\"
Eggs taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The eggs were cracked on the edge of the food processor:<\/p>\n\n\n

\n
\"\"
Eggs cracked on edge of food processor<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Eggs cracked into food processor<\/figcaption><\/figure>\n<\/div>\n\n\n

Milk was taken out:<\/p>\n\n\n

\n
\"\"
Milk and measuring cup taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

The milk was measured out:<\/p>\n\n\n

\n
\"\"
Milk measured out<\/figcaption><\/figure>\n<\/div>\n\n\n

The milk was transferred to the food processor:<\/p>\n\n\n

\n
\"\"
Milk transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Milk transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Milk transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Milk transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Milk transferred to food processor<\/figcaption><\/figure>\n<\/div>\n\n\n

The lid was placed back on the food processor (yes, in the lower right hand corner, you can see that a bit of liquid spilled through the middle hole in the food processor):<\/p>\n\n\n

\n
\"\"
Lid placed on food processor<\/figcaption><\/figure>\n<\/div>\n\n\n

The food processor was turned on, and all the ingredients were liquidized:<\/p>\n\n\n

\n
\"\"
Ingredients liquidized<\/figcaption><\/figure>\n<\/div>\n\n\n

A soup ladle was taken out:<\/p>\n\n\n

\n
\"\"
Soup ladle taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

Some of the liquid was picked up with the ladle and the liquid was transferred to a ramekin, filling it to about an inch or so high:<\/p>\n\n\n

\n
\"\"
Liquid transferred to a ramekin<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Liquid transferred to a ramekin<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Liquid transferred to ramekins<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
All the liquid transferred to ramekins<\/figcaption><\/figure>\n<\/div>\n\n\n

Four — half — of the filled ramekins were transferred to the hot oven:<\/p>\n\n\n

\n
\"\"
Ramekins transferred to hot oven<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Ramekins transferred to hot oven<\/figcaption><\/figure>\n<\/div>\n\n\n

A timer was set to 35 minutes:<\/p>\n\n\n

\n
\"\"
Timer set<\/figcaption><\/figure>\n<\/div>\n\n\n

While the custards were baking, strips of paper were cut off from some old, used labels from my other food projects (in this case, picked eggs<\/a>, stewed apples<\/a>, and stewed rhubarb<\/a>) in order to create some labels for when I place the custards in containers:<\/p>\n\n\n

\n
\"\"
Strips of paper reclaimed from old labels<\/figcaption><\/figure>\n<\/div>\n\n\n

The strips of paper were identified:<\/p>\n\n\n

\n
\"\"
Strips of paper identified<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Strips of paper identified<\/figcaption><\/figure>\n<\/div>\n\n\n

The timer ran out on the baking of the pork custards:<\/p>\n\n\n

\n
\"\"
Baking of custards finished<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Baked custards<\/figcaption><\/figure>\n<\/div>\n\n\n

The baked custards were taken out of the countertop convection oven:<\/p>\n\n\n

\n
\"\"
Baked custards taken out of oven<\/figcaption><\/figure>\n<\/div>\n\n\n

The other four custards were placed in the hot oven and were baked the same way and for the same amount of time.<\/p>\n\n\n\n

The edges of the custards were released from the ramekins for cooling:<\/p>\n\n\n

\n
\"\"
Edges released from ramekin<\/figcaption><\/figure>\n<\/div>\n\n\n

The cooled custards were cut in two:<\/p>\n\n\n

\n
\"\"
Custard cut in two<\/figcaption><\/figure>\n<\/div>\n\n\n

Plastic food containers were taken out:<\/p>\n\n\n

\n
\"\"
Plastic containers taken out<\/figcaption><\/figure>\n<\/div>\n\n\n

When the pork custards had cooled, I scooped them out of the ramekins with a spoon and transferred them to the containers (as you can see, I probably should have used a bit of oil as a release agent while cooking):<\/p>\n\n\n

\n
\"\"
Pork custard transferred to container<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"
Pork custard transferred to containers<\/figcaption><\/figure>\n<\/div>\n\n\n

The covers were placed on the containers, along with the labels made earlier:<\/p>\n\n\n

\n
\"\"
Covers placed on containers, as well as labels put in place<\/figcaption><\/figure>\n<\/div>\n\n\n

The containers were placed in the freezer, where you can see a bag of my cut up bierocks<\/a> hanging over an edge!<\/p>\n\n\n

\n
\"\"
Containers of pork custards placed in freezer<\/figcaption><\/figure>\n<\/div>\n\n\n

When the rest of the custards were baked, they were transferred to containers as well, and the containers were placed in the freezer beside the other containers:<\/p>\n\n\n

\n
\"\"
Containers of pork custards placed in freezer<\/figcaption><\/figure>\n<\/div>\n\n\n

That evening, a piece of pork custard was a part of Mom’s supper! Yummy!<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe came about after another conversation with ChatGPT about easy-to-chew foods, and the recipe was suggested by the chatbot. To my pleasure, it’s tasty, and Mom likes it! To be clear, this is a savoury, main meal component, not a dessert that might elicit a reaction of “I’m not having that for dessert!”, or … <\/p>\n

Continue reading “Making Pork Custards — Photos”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[336,44,308,43,312,45],"tags":[242,265,340,386],"class_list":["post-8882","post","type-post","status-publish","format-standard","hentry","category-chatgpt","category-cooking","category-countertop-convection-oven","category-food","category-freezer-food","category-recipes","tag-freezer-cooking","tag-freezer-food","tag-pork-custard","tag-savoury-custard"],"_links":{"self":[{"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/posts\/8882","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=8882"}],"version-history":[{"count":34,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/posts\/8882\/revisions"}],"predecessor-version":[{"id":9032,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/posts\/8882\/revisions\/9032"}],"wp:attachment":[{"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=8882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=8882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.malak.ca\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=8882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}