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re: The Best Thing You Ever Ate...Pork Edition
Posted on 8/17/15 at 1:12 pm to Lester Earl
Posted on 8/17/15 at 1:12 pm to Lester Earl
Well, what do you typically marinate with? I usually use dark and light soy, shallot, garlic, peppers, neutral oil, msg, sugar/brown sugar.
1
Posted on 8/17/15 at 1:18 pm to rbWarEagle
pretty much that. I add lemongrass, and i dont add msg, and last time i used local honey instead of any sugar, and it tasted pretty much the same.
by variation i meant more in lines of adding different things to a roll. i did traditional viet ones, but the options are endless.
by variation i meant more in lines of adding different things to a roll. i did traditional viet ones, but the options are endless.
Posted on 8/17/15 at 1:19 pm to Lester Earl
Do you grill? I've been cooking in the oven and then broiling for caramelization.
Posted on 8/17/15 at 1:23 pm to rbWarEagle
Try doing a Luau pig or side of pig.....
Posted on 8/17/15 at 1:24 pm to rbWarEagle
I use my green egg
Posted on 8/17/15 at 1:28 pm to Lester Earl
Noiiice. I don't usually get that red color.
Posted on 8/17/15 at 1:30 pm to rbWarEagle
excellent 
Posted on 8/17/15 at 1:57 pm to Grits N Shrimp
I had a candied bacon pecan pie once that was delicious
Posted on 8/17/15 at 2:00 pm to Paige
Solid post and insight.
Would not read again.
Would not read again.
Posted on 8/17/15 at 2:01 pm to Grits N Shrimp
Pepper crusted pork tenderloin with a sweet heat sauce.
I also grilled some pork sirloins this weekend that were top 5 beat things I've ever grilled.
I also grilled some pork sirloins this weekend that were top 5 beat things I've ever grilled.
Posted on 8/17/15 at 2:01 pm to KosmoCramer
That was my recommendation for a pork dessert
Posted on 8/17/15 at 2:03 pm to Grits N Shrimp
Do your own homework, you're cheating
Posted on 8/17/15 at 2:14 pm to Grits N Shrimp
Two best pork dishes I've ever had were on the same day in this tiny arse village in Tuscany.
Lardo di Colonnata
I have no idea if it's even available for sale in the U.S.
and
Pappardelle with Wild Boar Ragu
which you could replicate no problem. I also had it over polenta in Florence, but liked the pappardelle version much better.
Lardo di Colonnata
I have no idea if it's even available for sale in the U.S.
and
Pappardelle with Wild Boar Ragu
which you could replicate no problem. I also had it over polenta in Florence, but liked the pappardelle version much better.
This post was edited on 8/17/15 at 2:22 pm
Posted on 8/17/15 at 2:17 pm to TexasTiger05
So you ate straight cured pig fat? 
Posted on 8/17/15 at 2:19 pm to KosmoCramer
When in Rome- Tuscany, whatever
It was fan freaking tastic
It was fan freaking tastic
Posted on 8/17/15 at 2:27 pm to PapaPogey
quote:
Let the smoke do the talkin'
That's me as well.
Baby backs
Pulled pork sliders w/coleslaw on top
I once did a simple boudin (Billeaud's in Broussard) stuffed tenderloin smoked over pecan/apple wood to 150* internal. Glazed it with a thinned down peach pepper jelly.
Posted on 8/17/15 at 2:29 pm to Grits N Shrimp
Pork Belly from Sunda in Chicago. More meat than fat and super tender cooked in a great Asian sauce,
Posted on 8/17/15 at 2:49 pm to TexasTiger05
Not sure if that specific lardo is available in US, but plenty of lardo is available. Its pretty common and it is very good, if a bit, well, fatty. Moderation is key with lardo. Had some last week at Osteria Morini in NYC.
Posted on 8/17/15 at 3:04 pm to Grits N Shrimp
whole roasted suckling pig, pure pork heaven
Posted on 8/17/15 at 4:09 pm to Grits N Shrimp
Participated in a similar cook-off in Lafayette a few years ago and did a Cuban style shredded pork roast Chimichanga (fried) with a cream, chili & lime sauce...it was the hit of the party.
I was suppose to do appetizers but the host picked up large flour tortillas. I didn't get to cut them and few ate much of the other dishes.
ETA: Here's a great recipe for Cuban Pork Roast. I modified the "Mojo sauce" by adding chili powder and heavy cream...and a little tequila!
LINK
I was suppose to do appetizers but the host picked up large flour tortillas. I didn't get to cut them and few ate much of the other dishes.
ETA: Here's a great recipe for Cuban Pork Roast. I modified the "Mojo sauce" by adding chili powder and heavy cream...and a little tequila!
LINK
This post was edited on 8/17/15 at 4:19 pm
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