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The Best Thing You Ever Ate...Pork Edition
Posted on 8/17/15 at 12:16 pm
Posted on 8/17/15 at 12:16 pm
I'm getting together with some friends this weekend for a little cook-off. The twist is, every dish has to include pork in some way. I'm curious what some of your favorite pork dishes are. Appetizer, main dishes and desserts.
I'm considering Korean sticky ribs or a Cuban sandwich with pork belly as my main dish. Would love some suggestions for any course though.
I'm considering Korean sticky ribs or a Cuban sandwich with pork belly as my main dish. Would love some suggestions for any course though.
Posted on 8/17/15 at 12:21 pm to Grits N Shrimp
The best pork is the simplest IMO. Let the smoke do the talkin'
pork spaghetti
baby backs
pulled pork sandwich topped with coleslaw
3 of my favorites right there
eta: there are a ton of bacon desserts out there, but I've never tried any.
pork spaghetti
baby backs
pulled pork sandwich topped with coleslaw
3 of my favorites right there
eta: there are a ton of bacon desserts out there, but I've never tried any.
This post was edited on 8/17/15 at 12:29 pm
Posted on 8/17/15 at 12:25 pm to Grits N Shrimp
Chashu (Char siu) pork. Basically, pork belly marinated and braised in soy sauce, sake, green onion, ginger, garlic.
Posted on 8/17/15 at 12:44 pm to Uncle JackD
Idk but I spent a solid 2 minutes staring at it
Posted on 8/17/15 at 12:46 pm to Dandy Lion
Looks like a smoked/cured picnic (pig)?
Posted on 8/17/15 at 12:48 pm to PapaPogey
Might be a ham too, not sure
Posted on 8/17/15 at 12:49 pm to Uncle JackD
quote:
What he hell is that
Corte del jamon, or cured "cut ham".
Posted on 8/17/15 at 12:49 pm to KosmoCramer
Not sure but I don't want any part of it.
Posted on 8/17/15 at 12:50 pm to rbWarEagle
LINK
quote:
Jamón Ibérico
The Finest Ham in the World
About Jamon Iberico
The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods - all play a part in this uniquely Spanish phenomenon. Without each ingredient the recipe is disturbed. Greatness can only be achieved with patience, skill and adherence to traditional methods.
The ultimate result is long, thin leg of ham with a deep golden hue to its fat. The meat is dark red, marbled with veins of fat. We had an incredible experience in the city of Caceres. There Pedro Lancho, the owner of Encinar de Cabazón, served us a feast fit for a king. The highlight was when the professional waiter at his favorite restaurant brought out plates of his Gran Reserva Jamón Ibérico de Bellota. It was served in paper thin slices on a plate that was warmed to about 80 degrees. At that temperature the fat literally melted onto the plate. On first bite, the flavor of the ham was incredible. Sweet, nutty, and not too salty. Then the complexity of ham flavors increased. An essential part of the flavor and mouth-feel was the way the fat melted away, releasing flavors that told the story of the noble Ibérico swine, of the dehesa forest pasture, of the years of careful curing, and of the countryside of Spain itself.
Posted on 8/17/15 at 12:50 pm to Uncle JackD
quote:
Not sure but I don't want any part of it.
You crazy, bruh. Ever have prosciutto?
Posted on 8/17/15 at 12:52 pm to Uncle JackD
quote:
I don't want any part of it.
That's because you've never had it. It's like prosciutto. An entire ham like that is like $1,200.
Posted on 8/17/15 at 12:58 pm to rbWarEagle
quote:nah. I'm not fancy like yall
quote:
Not sure but I don't want any part of it.
You crazy, bruh. Ever have prosciutto?
Posted on 8/17/15 at 12:59 pm to Uncle JackD
Next time you're at publix, grab a half pound of Boar's Head prosciutto and then tell me you want no part of that masterpiece posted above.
Posted on 8/17/15 at 1:01 pm to Grits N Shrimp
get a pork butt, slice it thin, marinate, and make a vietnamese dish.
there are lot of variations you can do with rolls & rice paper. Spring rolls, etc.
there are lot of variations you can do with rolls & rice paper. Spring rolls, etc.
Posted on 8/17/15 at 1:02 pm to Lester Earl
quote:
get a pork butt, slice it thin, marinate, and make a vietnamese dish.
Expound. I usually do Bun Thit Nuong, but I'm looking for different marinades and variations.
Posted on 8/17/15 at 1:05 pm to Grits N Shrimp
Good hot pan fried boudin.
Posted on 8/17/15 at 1:08 pm to rbWarEagle
just prepare the pork like you would for that dish.
you could combine it with steamed rice, add a fried egg
make banh mi
spring rolls, pork on its own, or pork+shrimp
salad with cucucmber, carrots, cabbage, fish sauce etc
you could combine it with steamed rice, add a fried egg
make banh mi
spring rolls, pork on its own, or pork+shrimp
salad with cucucmber, carrots, cabbage, fish sauce etc
Posted on 8/17/15 at 1:11 pm to Grits N Shrimp
I'm a real big fan of the Pineapple Teryaki Sausage from Whole Foods
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