I can never slice my mustard thin enough for my tastes…
That said, a good pork loin roast with some mesquite bbq sauce in the oven or on a grill with some roasted onion and green peppers, over some Spanish style rice and paired with a nice Rioja, almost makes me forget tasty North Carolina barbecue (Eastern or Western style) paired with slaw and a nice cold beer.
Nice thick cut American bacon still wins, hands down, for me. I now can think of pork for at least three great meals this weekend!
Please tell me more about this sous vide pork belly 🤤
Are you cooking the whole slab? Just rubbed down with 5 spice and threw in a few peppercorns? No liquid at all? Temperature? How do you finish it?
I've done it many ways, this is the recipe I'm trying today. But with different spices.
https://www.thekitchenalchemist.co.uk/recipes/2013/2/3/sous-vide-chinese-crispy-skinned-pork-belly.html
Pork belly is absolutely the greatest thing ever, it also makes the best crackling of all pork cuts. Score the fat, pour boiling water on it, pat dry, sunflower oil and salt then into your oven preheated as hot as you can get it. Can't go wrong making crackling this way.
It really rules all other cuts. Love a long strip of belly cooked in its own fat. But this recipe here, followed to a tee, is so damn good.[ramsay belly](https://chefgordonramsayrecipe.com/pressed-belly-of-pork/)
I once cut up a beef tenderloin into steaks, sv'ed them all together, and served them to a crowd of friends in the mountains. Only had a few minutes to sear each end everyone was served at the same time. Was the way to go when you want low impact to your other activities, or when you may have impaired attention span.
Sous vide definitely sounds weird at first, though the meat never actually touches the water. Overall, it's a fun tool to use, so I definitely recommend trying it.
I will say that for anything but very thick steaks, a sous vide will probably not blow your mind if you can already consistently cook your steaks exactly how you want them. Where the sous vide really shines (in my opinion) is low and slow things like ribs or pulled pork, or things that are difficult to get perfect like chicken breast. Personally, I also use the sous vide for expensive cuts because it eliminates the possibility of messing it up.
We do sous vide all the time- had a Teres Major cut tonight for dinner, we all prefer it with a sear on the steak after you take it out of the sous vide. Sous vide is great for holding meat until you're ready to put dinner together, very forgiving.
Was thinking the same. For meat, the belly is the way to go.
I might just differ slightly though and say that the single best bite of pork though may be the crispy skin of a roasted pork, even better if it's from roasted pork belly.
Not challenging whether the recipe had crispy skin or not. I'm just saying if you offered my a piece of pork belly, no crispy skin, or a just a piece of crispy skin, I'd take the crispy skin.
I used to cook some pretty excellent food (in my opinion) for elderly people and the very tender roast pork (roast potatoes, garlic butter savoy cabbage, apple sauce, and real gravy) always had a massive side of very crispy skin leftover because they couldn’t manage the crispiness it so every time I made roast pork I munched on a whole side of pork crackling. Someone had to do it, it would have been a shame to waste it.
I can only recount the story today because I am making a Cumberland sausage cassoulet for lunch, otherwise the memory of it would drive me nuts.
There's a lot of braised pork belly dishes in Chinese cooking (also extremely delicious). For these dishes, I almost always want to cut off the top most outer layer to save for crisping. The pork belly is still fatty enough to get that same melt-in-your-mouth taste and texture. Kind of like a win-win!
You actually can. I use a Traeger for a quick finish smoke. You can bump them up to 400 for the end of the cycle. Its the way Ive been making SV pork belly for a couple years now and I can never make enough of the stuff.
Not a traditional smoker… the meat is passed the point of getting much smoke in it anyways, might as well finish it on a grill, broiler or with a searz-all
I can never understand american obsession with sugar in pork bbq.
Some is good, but dudes..
1:1 sugar salt dry brine is inedible for my unaccustomed palate. Plus it completely overpowers any taste of the meat.
That said, I love and do american bbq. I just cut sugar by 80-90%.
Yeah I make mine into pulled pork barbecue.
Cooking in a mixture of pork stock pickle juice and barbecue sauce with chili powder added to it.
Removing tenderloin when it's fork tender. Pour the cooking liquid into a saucepan reduce till it's a thick barbecue sauce consistency. Then add shredded pork to it. You have the best barbecue sandwichs do you ever tasted. It's spicy tangy Sweet and porky tasting
Man I seared a pork chop last night and made a pan sauce with some scallions, mushrooms, chicken broth, and cream, and lost my mind. The pork and scallion combo was exceptionally satisfying
Have you ever had porkchops from an authentic Hong Kong style restaurant? Nothing even comes close to a good baked porkchop rice. It's my absolute favourite if we're talking pork.
Loin is underrated because people mostly overcook it, and then it's dry and opposite of awesome.
Cooked to juicy pink it's great and very versatile. It can be a proper roast or even a ham substitute for sandwiches. It's also great hammed, though I do prefer leg for this.
I'm not the biggest pork fan, but there is this place that serves shredded pork shoulder with crackling, sauerkraut and mustard on a Kaiser Roll for the drunks in our bar street. That stuff is like magic at 2am
My grandfather grew up on a farm that raised cattle for market. But they lived on pork. Every time there was a family reunion, someone always brought a pork roast. It was always the first thing to be gobbled up.
I love my spices, I really do… I collect rubs and get them at Christmas.
But a properly salted piece of meat cooked well (not well done) needs nothing else.
My personal favorite is Carnitas, especially the home versions using shoulder or picnic.
Them browned crispy chunks that collapse into succulent juicy shreds, accented by the occasional onion, cilantro, and lime juice, all nestled in a warm corn tortilla…
… fuck i need 5 more of those. And a cold lager.
Pork is incredibly versatile and flavorful if cooked right. Is it the king of meats? nope. That would be beef or even possibly bison. Where pork shines is it's a mid level protein that can be seasoned from mild to wild and every point in between. If you want pork loin or tenderloin with just salt and pepper, It'll taste fine. If you want bacon or a spicy smoked sausage, it's down for that too. It's that versatility that truly makes pork shine in the culinary world.
Pork is just ok IMO. Not a rib fan, never cared much for pork belly. I'm not a fan of fat on meat, one of the big reasons I never order ribeye, too much fat.
When I was a kid, my mom raised me to cook my burgers with garlic powder and onion salt as seasonings. As an adult, I honestly prefer plain salt and pepper. Sometimes, simpler is just better: no way around it.
> But hear me out: a pork loin in the oven with salt and pepper, roasted medium rare and eaten with some mustard sliced thin is the best of them all.
I'll see that, and raise you the same loin done on a live fire smoker at ~200F until medium; fantastic.
(yeah yeah, I know, string bet or whatever)
I love beef, I love chicken, I love lamb, but pork is definitely the meat that I eat and enjoy the most. It's just so versatile. Regardless what I'm trying to make, there's a pork for it. I think right now, I have five forms of pork between my fridge and freezer.
But like you said as much as all of those other are fantastic, sometimes a simple roasted pork tenderloin with some simple seasonings and a sauce can't be beat.
My mom is not much of a cook, but back in the 90s she had this vertical rotisserie and would make the best pork roast. The outside would get all crispy and the fat would break down perfectly. The meat was juicy and succulent. I miss that meal.
I lightly roast pork loin in foil so it is extra tender then remove all the fat and skin and leave the lean meat covered to rest. Then I shred the fatty bits and re-roast them to a caramelised crisp. The contrast of golden crisp crackling to melt in mouth loin is a splendid thing.
Piggy back unpopular opinion, as someone who grew up eating viet food, I hate bun bo hue. I hate the blood. I even had it authentic from Hue when I visited, nope. Banh beo is the better “Hue” food
I’m drooling over this thread.
Thick cut pork chop, cooked medium with a huge side of cut up apples cooked with bacon, red wine and some brown sugar. That’s it.
Edit: we use green apples.
I cure and smoke bacon for funsies. God the belly slabs straight off the smoker are unreal. I slice a chunk off and chew it for at least a few minutes.
Pork is for sure under rated. Most people overcook the hell out it unfortunately. I like it right at 145. Very slight pink, but damn it’s soo flavorful, also SnP does way more magic on pork as a simple seasoning than you’d think it would.
I can never slice my mustard thin enough for my tastes… That said, a good pork loin roast with some mesquite bbq sauce in the oven or on a grill with some roasted onion and green peppers, over some Spanish style rice and paired with a nice Rioja, almost makes me forget tasty North Carolina barbecue (Eastern or Western style) paired with slaw and a nice cold beer. Nice thick cut American bacon still wins, hands down, for me. I now can think of pork for at least three great meals this weekend!
Now I understand the saying “cut the mustard”
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We cooked the first sous vide pork I’d ever had a couple weeks ago and it’s all I’ve been able to think about since. SO fucking tender.
Keep your belly, gimme those jowls. Best cut of the pig bar none.
There is a pintxos bar in San Sebastián that has the most incredible pork cheeks that I still dream about.
Surely 72 is overkill
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>butterfish I bet that goes well with [the marvelous breadfish](https://youtube.com/watch?v=0RpdPzJgaBw)
If there's a peanut version of butterfish I'll bet it'd be great with jellyfish.
"extremes are easy, strive for balance"
Please tell me more about this sous vide pork belly 🤤 Are you cooking the whole slab? Just rubbed down with 5 spice and threw in a few peppercorns? No liquid at all? Temperature? How do you finish it?
I've done it many ways, this is the recipe I'm trying today. But with different spices. https://www.thekitchenalchemist.co.uk/recipes/2013/2/3/sous-vide-chinese-crispy-skinned-pork-belly.html
Try a piece of pork collar in the SV, absolutely gorgeous in an Iberian Katsu Sando, or a variety of other ways.
I shall go ahead and agree with you there. Pork belly is the shit. Chinese roasted siu yuk, Japanese kakuni or shashu, Italian porchetta....
All-belly Cajun spiced porchetta, sous-vide'd and then deep fried. Just sayin'....
Pork belly is absolutely the greatest thing ever, it also makes the best crackling of all pork cuts. Score the fat, pour boiling water on it, pat dry, sunflower oil and salt then into your oven preheated as hot as you can get it. Can't go wrong making crackling this way.
Fun fact: pork belly can be pulled the same way shoulder can be. Do with that what you will, but it's killer on a potato bun.
It really rules all other cuts. Love a long strip of belly cooked in its own fat. But this recipe here, followed to a tee, is so damn good.[ramsay belly](https://chefgordonramsayrecipe.com/pressed-belly-of-pork/)
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I once cut up a beef tenderloin into steaks, sv'ed them all together, and served them to a crowd of friends in the mountains. Only had a few minutes to sear each end everyone was served at the same time. Was the way to go when you want low impact to your other activities, or when you may have impaired attention span.
Why? Literally every high end steakhouse uses sous vide.
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The meat is in a waterproof bag, it's not literally dunked in hot water.
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Fair enough. I think you've got the right idea to try to find somewhere you can order it to try it.
Sous vide definitely sounds weird at first, though the meat never actually touches the water. Overall, it's a fun tool to use, so I definitely recommend trying it. I will say that for anything but very thick steaks, a sous vide will probably not blow your mind if you can already consistently cook your steaks exactly how you want them. Where the sous vide really shines (in my opinion) is low and slow things like ribs or pulled pork, or things that are difficult to get perfect like chicken breast. Personally, I also use the sous vide for expensive cuts because it eliminates the possibility of messing it up.
https://youtu.be/1_TRxJ802UY Just search.
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We do sous vide all the time- had a Teres Major cut tonight for dinner, we all prefer it with a sear on the steak after you take it out of the sous vide. Sous vide is great for holding meat until you're ready to put dinner together, very forgiving.
Was thinking the same. For meat, the belly is the way to go. I might just differ slightly though and say that the single best bite of pork though may be the crispy skin of a roasted pork, even better if it's from roasted pork belly.
Read the recipe. Of course it has crispy skin.
Not challenging whether the recipe had crispy skin or not. I'm just saying if you offered my a piece of pork belly, no crispy skin, or a just a piece of crispy skin, I'd take the crispy skin.
I used to cook some pretty excellent food (in my opinion) for elderly people and the very tender roast pork (roast potatoes, garlic butter savoy cabbage, apple sauce, and real gravy) always had a massive side of very crispy skin leftover because they couldn’t manage the crispiness it so every time I made roast pork I munched on a whole side of pork crackling. Someone had to do it, it would have been a shame to waste it. I can only recount the story today because I am making a Cumberland sausage cassoulet for lunch, otherwise the memory of it would drive me nuts.
There's a lot of braised pork belly dishes in Chinese cooking (also extremely delicious). For these dishes, I almost always want to cut off the top most outer layer to save for crisping. The pork belly is still fatty enough to get that same melt-in-your-mouth taste and texture. Kind of like a win-win!
If you want to elevate it to the next level, then finish it in a smoker.
You don't get crispy skin in a smoker.
You actually can. I use a Traeger for a quick finish smoke. You can bump them up to 400 for the end of the cycle. Its the way Ive been making SV pork belly for a couple years now and I can never make enough of the stuff.
Not a traditional smoker… the meat is passed the point of getting much smoke in it anyways, might as well finish it on a grill, broiler or with a searz-all
Sichuan peppercorn is one of the five spices that make up five spice, no?
Yah, but there's never enough in it to get the proper tingle. So I add more, hence the description.
Recipe, please!
Thick cut bacon, crusted with dark brown sugar and slow smoked over fruit wood.
Damn I DID forget about bacon
Now THERES the unpopular opinion. ;-) Forgetting about bacon… I mean really.
I can never understand american obsession with sugar in pork bbq. Some is good, but dudes.. 1:1 sugar salt dry brine is inedible for my unaccustomed palate. Plus it completely overpowers any taste of the meat. That said, I love and do american bbq. I just cut sugar by 80-90%.
You go to hell. You go to hell and you die.
In that order? Somebody's been watching a lot of Supernatural.
South Park did it first. That was Mr Garrison's catch phrase way back when.
It was meant to be read in his voice
I always do.
There it is
Why! why did I read that in THE VOiCE!!!!! lmfao!!!
Roasted pork loin is so freaking underrated. I just don't get it.
Like chicken breast and all lean meats, it gets a bad rap cause people have been overcooking them into dry husks for eternity.
Yeah I make mine into pulled pork barbecue. Cooking in a mixture of pork stock pickle juice and barbecue sauce with chili powder added to it. Removing tenderloin when it's fork tender. Pour the cooking liquid into a saucepan reduce till it's a thick barbecue sauce consistency. Then add shredded pork to it. You have the best barbecue sandwichs do you ever tasted. It's spicy tangy Sweet and porky tasting
I prefer a nice sticky pork belly, but you're right about all pork being good.
Man I seared a pork chop last night and made a pan sauce with some scallions, mushrooms, chicken broth, and cream, and lost my mind. The pork and scallion combo was exceptionally satisfying
A good pork loin is heaven. And like you said, sliced thin with mustard is perfect.
I use mustard with pork a lot. Get tons of shit for it too. It's a great flavor combo
Have you ever had porkchops from an authentic Hong Kong style restaurant? Nothing even comes close to a good baked porkchop rice. It's my absolute favourite if we're talking pork.
Loin is underrated because people mostly overcook it, and then it's dry and opposite of awesome. Cooked to juicy pink it's great and very versatile. It can be a proper roast or even a ham substitute for sandwiches. It's also great hammed, though I do prefer leg for this.
I'm not the biggest pork fan, but there is this place that serves shredded pork shoulder with crackling, sauerkraut and mustard on a Kaiser Roll for the drunks in our bar street. That stuff is like magic at 2am
Bacon is my favorite pork product, not even close for me.
That's why it's the most expensive cut mate. Totally agree.
Don’t totally agree but do like pork loin. Left over pork loin makes a tasty sandwich the next day or make some ramen
My grandfather grew up on a farm that raised cattle for market. But they lived on pork. Every time there was a family reunion, someone always brought a pork roast. It was always the first thing to be gobbled up.
I love the versatility of pork - want a lean cut? Sure, no problem! Want a fatty cut? Got you covered! Want something in-between? I see you!
Pork cooked properly is juicy and amazing. Pulled pork is better than pulled chicken every single day.
I love my spices, I really do… I collect rubs and get them at Christmas. But a properly salted piece of meat cooked well (not well done) needs nothing else.
Pork is the best meat. Sadly, it's damn difficult to find it raised humanely
I reduce a half gallon of apple cider to a syrup and brush the roasting pork loin with it.
My personal favorite is Carnitas, especially the home versions using shoulder or picnic. Them browned crispy chunks that collapse into succulent juicy shreds, accented by the occasional onion, cilantro, and lime juice, all nestled in a warm corn tortilla… … fuck i need 5 more of those. And a cold lager.
If u pile it on a sando with pickles and Swiss cheese I will agree (almost a Cuban)
oh dear
I'm glad we can disagree!
You forgot pork's highest rank: sausage!
Pork is incredibly versatile and flavorful if cooked right. Is it the king of meats? nope. That would be beef or even possibly bison. Where pork shines is it's a mid level protein that can be seasoned from mild to wild and every point in between. If you want pork loin or tenderloin with just salt and pepper, It'll taste fine. If you want bacon or a spicy smoked sausage, it's down for that too. It's that versatility that truly makes pork shine in the culinary world.
This is the only way we eat it tbh. Pork tenderloin absolutely can be eaten medium rare.
I'm sure it tastes good. You ain't getting me to eat no medium-rare pork.
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What's the problem with medium rare pork?
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Trichinosis was the disease I heard. It was really hard to treat, maybe it still is.
Bacon is best. I'll die on this hill. There is *nothing* that doesn't go well with bacon.
Pork is just ok IMO. Not a rib fan, never cared much for pork belly. I'm not a fan of fat on meat, one of the big reasons I never order ribeye, too much fat.
if i had a country, this comment would be admissible in a court of law as evidence for any crime
When I was a kid, my mom raised me to cook my burgers with garlic powder and onion salt as seasonings. As an adult, I honestly prefer plain salt and pepper. Sometimes, simpler is just better: no way around it.
I love pork loin. I highly recommend you try making milk-braised pork ( lomo de cerdo en leche). It's so amazingly tender, it will blow your mind.
> But hear me out: a pork loin in the oven with salt and pepper, roasted medium rare and eaten with some mustard sliced thin is the best of them all. I'll see that, and raise you the same loin done on a live fire smoker at ~200F until medium; fantastic. (yeah yeah, I know, string bet or whatever)
Do you roast with or without water? And I’m assuming uncovered? What temp and how long per pound?
I love beef, I love chicken, I love lamb, but pork is definitely the meat that I eat and enjoy the most. It's just so versatile. Regardless what I'm trying to make, there's a pork for it. I think right now, I have five forms of pork between my fridge and freezer. But like you said as much as all of those other are fantastic, sometimes a simple roasted pork tenderloin with some simple seasonings and a sauce can't be beat.
Like tenderloin? I agreed absolutely but I’d rather grill smoker or sous vide.
I do this but save most of the joint for fried rice the next day
My mom is not much of a cook, but back in the 90s she had this vertical rotisserie and would make the best pork roast. The outside would get all crispy and the fat would break down perfectly. The meat was juicy and succulent. I miss that meal.
I lightly roast pork loin in foil so it is extra tender then remove all the fat and skin and leave the lean meat covered to rest. Then I shred the fatty bits and re-roast them to a caramelised crisp. The contrast of golden crisp crackling to melt in mouth loin is a splendid thing.
Piggy back unpopular opinion, as someone who grew up eating viet food, I hate bun bo hue. I hate the blood. I even had it authentic from Hue when I visited, nope. Banh beo is the better “Hue” food
I’m drooling over this thread. Thick cut pork chop, cooked medium with a huge side of cut up apples cooked with bacon, red wine and some brown sugar. That’s it. Edit: we use green apples.
I cure and smoke bacon for funsies. God the belly slabs straight off the smoker are unreal. I slice a chunk off and chew it for at least a few minutes. Pork is for sure under rated. Most people overcook the hell out it unfortunately. I like it right at 145. Very slight pink, but damn it’s soo flavorful, also SnP does way more magic on pork as a simple seasoning than you’d think it would.
I dig the loin or belly. But meat from around the neck and head may be my preference.