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Shrine of the Pig Lord
- Thread starter DNW
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SantosLHalper
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I am down with the pig.
I am partial to the butt, in the form of sausage, stew, or barbeque. But I'll take the loin, rib, shank.... it's all good with me.
I think the best pork I ever ate was the braised pork shank at Teatro in Boston.
I am partial to the butt, in the form of sausage, stew, or barbeque. But I'll take the loin, rib, shank.... it's all good with me.
I think the best pork I ever ate was the braised pork shank at Teatro in Boston.
CBDB
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Homer: Are you saying you're never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad, those all come from the same animal.
Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
A wonderful animal indeed
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad, those all come from the same animal.
Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
A wonderful animal indeed
Piobaire
Not left of center?
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Pig is king of cuisine IMO.
Roast pig Chinese or Phillippino style is very good, I love it with a Phillippino sauce called "sour sour sauce". Momma Sita or Mang Thomas brands.
I love BBQ pulled pork, southern style, and also BBQ pork Chinese style (on rice with a sweet shoyu sauce)
Hawaiian style khalua pork (which you can do in your oven).
Various hispanic ways.
Breaded pork chops in a reduction sauce.
Sausages...from "farmer" style to lunganisa to lop chung to spicy Italian (forgive my egregious misspellings).
Of course smoked ribs.
It is a divine animal.
Roast pig Chinese or Phillippino style is very good, I love it with a Phillippino sauce called "sour sour sauce". Momma Sita or Mang Thomas brands.
I love BBQ pulled pork, southern style, and also BBQ pork Chinese style (on rice with a sweet shoyu sauce)
Hawaiian style khalua pork (which you can do in your oven).
Various hispanic ways.
Breaded pork chops in a reduction sauce.
Sausages...from "farmer" style to lunganisa to lop chung to spicy Italian (forgive my egregious misspellings).
Of course smoked ribs.
It is a divine animal.
Nantucket Red
"Mr. Fashionista"
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- Mar 10, 2006
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- 5,380
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- 23
One of the most memorable parties I've been to was a pig roast back about 25 years ago on Nantucket, when I still ate such things. It was in a charming old cottage with an open-rafter ceiling, and in the middle of the dining room table was an entire pig, apple in mouth and all. You just peeled the meat right off it.
That was probably the last time I ate pork, but it was also by far the tastiest.
That was probably the last time I ate pork, but it was also by far the tastiest.
contactme_11
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One of the most memorable parties I've been to was a pig roast back about 25 years ago on Nantucket, when I still ate such things. It was in a charming old cottage with an open-rafter ceiling, and in the middle of the dining room table was an entire pig, apple in mouth and all. You just peeled the meat right off it.Originally Posted by Nantucket Red
That was probably the last time I ate pork, but it was also by far the tastiest.
Why did you stop eating pork?
thewildpig
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Don't eat me!
Nantucket Red
"Mr. Fashionista"
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Why did you stop eating pork?Originally Posted by contactme_11
Because I stopped eating all meat. Doing so virtually eliminated the severe migraines I'd had since childhood.
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From the head to the feet, I eat every part. My favorite food.
matadorpoeta
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...
Huntsman
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Bacon. Num num.
Then, of course, there is the glory that is Charcroute. I make mine with pork, ham, a fresh sausage, smoked keilbasa, and of course sauerkraut and juniper berries. A celebration of the pig (and also lovely with a nice Alsatian Gewurtz).
I am next most thankful for the salumi, Prosciutto, and hams. Following that, slow-cooked meat in any presentation. I am not as fond of pork cooked quickly. My grandfather made, and loved, something called studininow -- pork trotter soup. I can't quite get there.
Anywone else find that pork fat sometimes smells...vaguely awful though?
Then, of course, there is the glory that is Charcroute. I make mine with pork, ham, a fresh sausage, smoked keilbasa, and of course sauerkraut and juniper berries. A celebration of the pig (and also lovely with a nice Alsatian Gewurtz).
I am next most thankful for the salumi, Prosciutto, and hams. Following that, slow-cooked meat in any presentation. I am not as fond of pork cooked quickly. My grandfather made, and loved, something called studininow -- pork trotter soup. I can't quite get there.
Anywone else find that pork fat sometimes smells...vaguely awful though?
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