Pork

[Viking Don]

What's your favourite bit.

Mine is tenderloin, rubbed lightly in plain flour and fried gently in a bit of olive oil for about ten minutes on both sides. Don't overcook it.

And bacon, but let's discount everyone's favourite bit.

[RobTheRover]

I believe you cant educate it.

[CusworthRovers]

Good thread you swine.

Is the tenderloin the thin cut bits that cook in no time?, if so I likes them I do. Although I eat them, I'm not the biggest fan of big chunky Pork Chops, esp when they are served over done. For somebody like me with only 2 teeth, it can take some right chewing down.

Now speaking of which and as we are entering into the Barby season:

Pork Sausages....how do we cook them.

1. Cook em, then split them in half length ways and cook through. (My way)
2. Cook em, but start stabbing them with a fork through the cooking process.
3. Just cook em with no splits or piercings.

And speaking of bacon, does everyone know to cut your bacon with a slit to stop it from curling up?

[bobjimwilly]

And speaking of bacon, does everyone know to cut your bacon with a slit to stop it from curling up?

I didn't know that!

[Sandy Lane]

Back in anti-red meat the days in the US, there was an big push to eat pork.  Lots of advertising on billboards which just said \"Pork - the other white meat!\"  And when I saw the title of this thread, I immediately thought of it, so I guess they did a good job.  

Anyway, I also like pork tenderloin, marinated in a combo of lemon juice, sherry and teriaki sauce with a hint of ginger and onion powder, and then cooked outside on the grill.  Delicious.

Also love your roast beef and yorkshire pudding!    


P.S.  Had a bacon bap when I was over there as well.  Loved it!

[Filo]

Back in anti-red meat the days in the US, there was an big push to eat pork.  Lots of advertising on billboards which just said \"Pork - the other white meat!\"  And when I saw the title of this thread, I immediately thought of it, so I guess they did a good job.  

Anyway, I also like pork tenderloin, marinated in a combo of lemon juice, sherry and teriaki sauce with a hint of ginger and onion powder, and then cooked outside on the grill.  Delicious.

Also love your roast beef and yorkshire pudding!    


P.S.  Had a bacon bap when I was over there as well.  Loved it!

Bap? we don`t have Bap`s in Yorkshire, thats for all those southern ponces!

It`s a Butty!

[River Don]

Back in anti-red meat the days in the US, there was an big push to eat pork.  Lots of advertising on billboards which just said \"Pork - the other white meat!\"  And when I saw the title of this thread, I immediately thought of it, so I guess they did a good job.  

Anyway, I also like pork tenderloin, marinated in a combo of lemon juice, sherry and teriaki sauce with a hint of ginger and onion powder, and then cooked outside on the grill.  Delicious.

Also love your roast beef and yorkshire pudding!    


P.S.  Had a bacon bap when I was over there as well.  Loved it!

Bap? we don`t have Bap`s in Yorkshire, thats for all those southern ponces!

It`s a Butty!

A bap is a Northern name (which can be used to mean sandwich but also is the name of the type of bread) along with breadbun, breadcake, barm cake, cob or even in Tyneside a stotty.

Southerners would insist the correct term is a bread roll, or in this case a bacon roll but what do they know?

[River Don]

Back on topic.

There's nothing like a nice bag of pork scratchings, it's a rare treat nowadays though, it just feels as though I'm eating pure cholesterol.

[CusworthRovers]

Back in anti-red meat the days in the US, there was an big push to eat pork.  Lots of advertising on billboards which just said \"Pork - the other white meat!\"  And when I saw the title of this thread, I immediately thought of it, so I guess they did a good job.  

Anyway, I also like pork tenderloin, marinated in a combo of lemon juice, sherry and teriaki sauce with a hint of ginger and onion powder, and then cooked outside on the grill.  Delicious.

Also love your roast beef and yorkshire pudding!    


P.S.  Had a bacon bap when I was over there as well.  Loved it!

Bap? we don`t have Bap`s in Yorkshire, thats for all those southern ponces!

It`s a Butty!

We do mate, and looking at JB's picture they have them in North Norfolk too.

[RobTheRover]

In Barnsley, a breadcake has fruit in it and a teacake doesnt.  FACT!

As our American cousins say, go figure.

[Filo]

Back in anti-red meat the days in the US, there was an big push to eat pork.  Lots of advertising on billboards which just said \"Pork - the other white meat!\"  And when I saw the title of this thread, I immediately thought of it, so I guess they did a good job.  

Anyway, I also like pork tenderloin, marinated in a combo of lemon juice, sherry and teriaki sauce with a hint of ginger and onion powder, and then cooked outside on the grill.  Delicious.

Also love your roast beef and yorkshire pudding!    


P.S.  Had a bacon bap when I was over there as well.  Loved it!

Bap? we don`t have Bap`s in Yorkshire, thats for all those southern ponces!

It`s a Butty!

We do mate, and looking at JB's picture they have them in North Norfolk too.

Now, they are Bap`s!

[jucyberry]

Tut tut, cheeky boys... And I thought it was  my sense of humour that was the draw..pmsl

I love the loin it makes a wonderful joint..the ones I get are skinned because I use them for my pork steaks..I mix honey and cracked peooper with a spoon of mustard and coat the fat then roast in a pan of water to keep the moisture in..It just melts in the mouth. Heaven..

Bacon it goes with out saying is just yum..nothing better than a bacon butty that has a layer of cheddar grilled ontop of the bacon just before final construction..especially if topped with a fried egg...............

[i_ateallthepies]

My favourite meat.  Love the tenderloin, and gammon, and a ham shank, (cue Cussy), It's my first choice for a roast every time and I even treat myself to a 'pig's Chap when I see them in the market, there's a lot of fat on it but the lean is so sweet and tender.

My all time favourite though has to be a chop with the fat nicely crisped and a slice of the kidney still attached... heaven!!!
Pork is fantastic every way but it can be tricky to get right as, like chicken it mustn't be undercooked but is spoiled if overcooked.

[CusworthRovers]

Ooh errr Mr Gimlet, there's more innuendo's in the last 2 posts to actually give me a little lazy.

Anybody tried Ham joint in the slow cooker with Coca Cola. Proper bas**rd I tell thee

[GM-MarkB]

Pulled Pork (ooerr) Sandwich, Hard Rock Cafe, Universal Studios, Orlando, Florida....one of the greatest tastes I have ever experienced

[RobTheRover]

Mrs RTR's favourite bit is the sword.

[BLIR]

I'm particularly fond of gammon flaps. I would have thought these would your preference too Cussie?

[CusworthRovers]

Absolutely Big Lad......Nobody does justice to a big juicy, tender, moist 'Gates of Gammon' better than old CR.

Equally on another animal, I've been known to eat a faceful of 'Curtains of Beef'


Both these cuts being my speciality.

[Viking Don]

I'm kinda liking pigs the less cooked they are. I know every animal rights person would say the same, but I just want to eat 'em raw. Just crackel any old bit on the outside and it's lovely. I've overcooked Pork for years, not any more!

Like Debs tips though, always best to listen to an expert.

That's tips btw. Butcher's choice - listen.

Every bit is supposed to be edible apart from the squeak.