[Closed] Pork, does anyone really like it ?

Slow roasted pork belly is one of the greatest things in this world.

Definitely.
You're not cooking it right.

I had pork belly for lunch yesterday, Hotel du Vin in Cheltenham, it was just amazing and the OP is having a laugh....

Any good iDave? I've been in Cheltenham quite a bit recently.

Had a bacon, mozarella and tomato sandwich earlier. Lovely.

All meats are good.

Free range belly pork slow rosted is simply the best value tastiest dinner avaliable

As the others have said - you ain't had good pork if you think that

A really good chop from a great butcher. Great.

Not having a laugh honestly,its just any time I have eaten it that (to me it is tasteless and I feel the need to curry it, however I have only generally ever grilled pork chops)

I ****ing love pork me

Really, it's the thought of the living beast whilst chewing the meat that really rings my bell

TSY, nice venue for all manner of totty activity.... plus great food.

Delicious, sack the crackling though.

Then you've got veritable cornucopia of sausage and cured porks; Chorizo, Prosciutto, various wursts, etc.

Pork is perhaps more versatile then other meats, and lends itself well to a whole range of different seasonings and flavours.

Mmm....pork....

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(Lisa) “I’m going to become a vegetarian”
(Homer) “Does that mean you’re not going to eat any pork?”
(Lisa) “Yes”
(Homer) “Bacon?”
(Lisa) “Yes Dad”
(Homer) "Ham?”
(Lisa) “Dad all those meats come from the same animal”
(Homer) “Right Lisa, some wonderful, magical animal!”"

I understand the chorizo etc but its the pork belly/chops/joint that I do not get

Bacon and black pudding sandwiches - the breakfast of kings!

Zoolander I agree with bacon and black pudding its the main type meat I have a problem with

apparently, "pigs are a clean animal"

a good mate of mine was having a poo in afganistan and when he looked down, there was a pigs snout in the hole he was squatting over that was chomping on said baggette as it came out of his ass.

ham sandwich anyone?

a good mate of mine was having a poo in [b]afganistan[/b]

And there were [b]pigs[/b]? Is he sure?

😕

a good mate of mine was having a poo in afganistan

[url= http://www.reuters.com/article/idUSTRE5444XQ20090505 ]Did he have a cold ?[/url]

falkirk-mark - Member
I understand the chorizo etc but its the pork belly/chops/joint that I do not get

A slow roasted shoulder may be a good place to start.

Try this [url= http://www.ochef.com/r153.htm ]recipe[/url]

It ain't kosher.

This is another veiled attempt to undermine the ever increasing power and ubiqwi.., yoobickwit.., SKILZ of the pork scratching.

For a start, (good) smoked bacon is food of the gods, as is a slow-boiled/roasted smoked-gammon joint.

Had roast leg of pork yesterday - marinated most of the day in chinese spices. ****in lovely. Leftovers this evening with noodles and stir fry. Twas good, but not on a par with a proper good beef joint.

Spit roasted suckling pig is just divine. Proper pork chops and belly pork are very nice. Bacon is a vegetable and should be consumed 5 times a day. The OP is either an Arab troll or gets his meat from very shabby establishments where the main content is injected water.

however I have only generally ever grilled pork chops

Therein lies your problem

I was eating peppered dried pork last night (bought from a supermarket here in Roma). It was a bit like Beef jerky but even tastier. (& I love jerky)

I'll be bringing some of that home with me 🙂

Pork chops slowly cooked in cider, onions & other veg for tea here tonight
The gravy is to die for mmmmmmmmmmmmm............

Danepack loin of pork roasted with a little oil and s&p for the crackling at 170 for an hour and 20 mins. Can't go wrong.

DON'T OVERCOOK IT OR IT WILL BE LIKE LEATHER

piggies are only alive to be delicious. legal fact.

Pork Bellys are ace, just chuck them on a tin and put them in a hot oven for 45 min or so.

And if all you do is grill Pork Chops; before grilling just rub a bit of olive oil on, grind on some salt/pepper over griddle them to seal in the juices (especially the edge fat). Serve with apple sauce.

Mmmmm, pork tenderloin marinated in a teriyaki sauce served with cheesey mash & veg. Beautiful.

Mmmm pork belly, gammon. Cold pork is good in sarnies as it doesn't go tough when cold.

I live in Denmark and it seems that pretty much every single meal here involves some sort of pork. Almost all of it is delicious.

Hot roast pork sandwich, stuffing, crackling.... om nom nom nom

No apple sauce though, that comes from a FRUIT 👿

I can't believe there are no sex references yet :p well done lads 😉

my girlfriend loves the pork

Slow roasted shoulder with garlic and herbs and some fresh cheddar mash is a very, very, very good thing indeed.

And as for Bacon, well it's Bacon isn't it, is there anything better?

Love pork but not done pork bellies yet....... anybody care to give me a recipe?
I can see a walk down to the farm shop in my future (around lunchtime to be exact) 🙂

Belly is tasty but lethally fatty! I'd do a shoulder myself.

I grew up in a house where pork was never cooked. Bacon, gammon, etc., no problem. My father couldn't deal with the smell of pork cooking, bad memories from the war, never did discuss it 🙁

Me, I love a nice pork steak cooked with apple and cheese, mmmm.

Yes. Anything from a pig for me thanks

But the fat is sooooooooooooo good!

Get yourself down to St Johns in London. They serve up pretty much every part of the pig and it's all really tasty from its face all the way to its insides.

Pork crackling is the stuff of the gods but bellies are just sooooo fatty I can't eat them on anything other than the BBQ.

Mmmmmm.... pork chops cooked in milk and lemon.

We know a good trade butcher (does a lot of 'high end' restaurants) and get pork loins from him every so often. He splits this into three roasts, chops and the tenderloin for us. It [b]cannot[/b] be beaten on a tastyness/£ measure. Streets apart from the rubbish sold by supermarkets (but that's true of pretty much all meat). Apparently it's down to gender - he only sells 'gilt' (female) pigs that put weight on less quickly than the males.

Hmmm, Char siu.

Makes me wish I was Chinese.

My mum cooks a fantastic balsamic roast pork, with glazed apples.

It's the food of the gods. Great big lardy, immobile gods. That's why she only does it occasionally...

I had pork belly and cheek at the weekend, very very nice.

My mother does the most revolting pork chops though, cooked through to cardboard.

Does anyone eat pork very slightly pink? I do chops that way now to retain some moisture and I'm yet to be ill.

joolsburger, you'll be fine. I've scraped mould off black pudding and cooked it.
Cheap pork chops tenderised and done in G Foreman are very nice.

joolsburger - Member
Does anyone eat pork very slightly pink? I do chops that way now to retain some moisture and I'm yet to be ill.

Apparently the reason for cooking pork to within an inch of it's life was because pigs had lots of wormy type parasites in the meat.

These days the wormy type parasites aren't an issue so pork is not going to make you ill.

Best thing to do with pork:

Get some nice pork escalopes. Cut them up and Brown them in a pan with some onions.

Mix in some flour to soak up the juices

Pour in a pint of cider (either a nice organic Stowford Press if you're a ponce. Strongbow or even White'n'Frightening will suffice just as well, if you're not). Leave to cook for 45 minutes

Serve with spring vegetables and more cider (again: either a nice organic Stowford Press if you're a ponce. Strongbow or even White'n'Frightening will suffice just as well, if you're not)

Pork is like sex; if you're not enjoying it then you're doing it wrong.

Jamie oliver Sweet and sour pork.

Nom Nom, and indeed, Nom

http://www.yumsugar.com/Jamie-Oliver-Recipe-Sweet-Sour-Pork-8647931

I'm sitting here eating the biggest ham sandwich you can imagine. Ham from the butchers. OM NOM NOM NOM!

joolsburger - Member
Does anyone eat pork very slightly pink? I do chops that way now to retain some moisture and I'm yet to be ill.

Apparently the reason for cooking pork to within an inch of it's life was because pigs had lots of wormy type parasites in the meat.

These days the wormy type parasites aren't an issue so pork is not going to make you ill.

The french certainly eat rare pork. I don't think it's much of an issue these days, since the animals get given plenty of 'medicines'.

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Saturday mornings: Douwe Egbert's "Intense" strength 5. Fresh "plait" soft roll from Sainsbury's with butter, ketchup and crispy "Taste the Difference" bacon. 3 rashers.

NOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOMNOM

Interesting that in answer to the original question every single post (I think) has included recipes which disguise the flavour of the pork itself! 🙂

For myself, I like pork occasionally but it is really my least favourite meat, although bacon and ham are near the top of the list.

Reading this thread earlier did make me hungry enough to cook grilled pork chops with apple sauce and wensleydale, with a variety of veg, roast pots and onion gravy. 😀

some violent NOMing going on here. where do i sign up?

OMNOMNOMNOMNOMNOM!me loves piggymeat, its the biggest thing i miss with my new change of diet... 🙁

Apparently the reason for cooking pork to within an inch of it's life was because pigs had lots of wormy type parasites in the meat.

I sold a fat girl a tapeworm of mine once.. and I also woke up in someones garden in a sleeping bag with the remains of a hogroast..

Pork is flippin ace.. I cannot resist it and I'm a Jewish Rasta.. hogroast is king..

No. Occasionally eat ham, and sometimes a sausage roll or toad in the hole, but given a choice, no. Steak sometimes, never offal, lamb only if it's a kebab.

Whenever I see a pig I think, 'Nom Nom Nom' Had some belly pork off the cheap counter at Morrisons last week. Could almost feel my arteries blocking but....I didn't even care.

Happy pigs = tasty pigs!

I rather like the ones that are farmed around the Test Valley area by many decent farmers. Especially if bought from Robinson's in Stockbridge. Happy pigs. Top nommage.

Confit pork belly! Not too often though...

Bacon (dry cured!), good sausages, all those cured sausages of which there are so many, and of course proper ham!

Roast pork with crackling is amazing when done well but so often the meat is dry and tough and the crackling doesn't.

Pork was (developed world) seen as a 'dirty' meat - my Dad still won't choose it if there isn't an 'r' in the month.

I like the word pork.

Its a odd word.

What I don't get is why isn't it called pig? Same as why isn't beef called cow?

For example, beef is related, through borrowing, to modern French bœuf, veal to veau, pork to porc, and poultry to poulet. All these words, French and English, refer to the meat rather than to the animal. Words that refer to farm animals, on the other hand, tend to be cognates of words in other Germanic languages. For example swine/Schwein, cow/Kuh, calf/Kalb, and sheep/Schaf. The variant usage has been explained by the proposition that it was the Norman rulers who mostly ate meat (an expensive commodity) and the Anglo-Saxons who farmed the animals. This explanation has passed into common folklore but has been disputed

Had slow, slow roasted shoulder for Sunday lunch. Plenty left for Mondays butties. Made crusty rolls smeared with leftover thick tasty gravy and English mustard. It felt so wrong but tasted so right!

Is anyone else sat in a pool of drool after reading this thread?

OP excepted obviously...

This thread inspired me to have a sweet cure bacon and black pudding baguette for breakfast this morning. B E A U tiful!

So, not much support and sympathy for the poor OP then!!

I love pork too