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Pork....greatest food ever?

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  • #31
    I love pork belly, was just to the Farmer's Market but they didn't have any.

    So what's the righ tway to cook? I just throw them in the pan and fry, badabum. Any other recipes?

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    • #32
      Originally posted by JudyCr View Post
      You can buy it now nitrate & nitrite free, it's so good.
      I wish I could...I haven't found it anywhere here in Tasmania, Australia. The stuff at the health food store is "olde style", made with honey instead of sugar and has nitrates/nitrites. The best I can get is free-range local bacon but that's pretty expensive and probably still had nitrates/nitrites (not sure cause it's at gourmet butchers' displays, not in packets).
      Primal since May 2012. Loving life and down 50lbs.

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      • #33
        Buy pork belly... cure it yourself.
        There are tons of nitrate free recipes on the interwebz.

        Or... just eat the delicious pork belly!
        “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
        ~Friedrich Nietzsche
        And that's why I'm here eating HFLC Primal/Paleo.

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        • #34
          Originally posted by cori93437 View Post
          Buy pork belly... cure it yourself.
          There are tons of nitrate free recipes on the interwebz.

          Or... just eat the delicious pork belly!
          Good idea. I'm gonna talk to the butcher and see if he can hook me up cause I never see "pork belly" out in the glass show case.

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          • #35
            Originally posted by Artbuc View Post
            First time I saw a break-down of human adipose. Does that suggest we should be consuming about the same mix of fats? Eg, if our bodies are smart enough to store 18% PUFA, 55% MUFA and only 27% SFA, shouldn't we consume in about that same percentage?
            I think that we are supposed to come to something close. It's the proportions you'd end up with if you consumed lots of olive oil and pork, lamb, beef butter and cream. Which sounds almost Italian, so add Italy to your list of pork-lovin' cultures. All that prosciutto and hams and stuff.

            Here's an interesting blog post by Dr. Mike:
            The Blog of Michael R. Eades, M.D.How about a hand for the hog » The Blog of Michael R. Eades, M.D.

            Here's a fascinating video on how to butcher a hog with hand tools:
            On The Anatomy Of Thrift: Side Butchery on Vimeo
            Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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            • #36
              I like pork a lot. The loin, for those of us who can't eat unlimited calories, is one of the lowest caloric sources of protein around. Fattier cuts are of course more delicious.

              Except for scallops, I pretty much like to eat all animals, land and aquatic.
              "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

              B*tch-lite

              Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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              • #37
                the most sublime prosciutto i ever ate was made from pigs raised as a sideline by a vineyard. the pigs ate the leftover grape must. drop. dead. delicious. and a wallet killer too, lol.

                i slow-cook pork belly. slice onions into thick rings into a baking dish. prop the chunks of pork belly on top. pour boiling water in to cover the onions. roast at 400 about 30 min. lower heat to 300. cook til fall apart tender, 3-5 hours. use onions as a side.

                also google recipes for carnitas.

                you definitely do NOT need added fat, since pork belly can be 50% + fat or even more. a small piece goes a long way.
                As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

                – Ernest Hemingway

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                • #38
                  I just stuff the pork belly in a crockpot overnight with a little salt and pepper and water to cover. Next time I do this, since I have the kind with skin on, I will then remove from the crock pot, rub the skin with salt and broil the skin side until the skin is crispy.

                  For some reason the fat on pork seems to have the same consistency as the meat. So I find it very easy to eat fatty pork.
                  Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                  • #39
                    This thread is giving me a chincharones craving.

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                    • #40
                      I would love to be able to buy free range pork and bacon, but it's really hard to find here in Australia I can get nitrate free bacon from a local butcher here, but it's made from factory farmed pork which I won't eat...
                      Eat clean. Be healthy - www.ahealthymeal.com

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                      • #41
                        I'm enjoying local pork, especially the odd bits
                        Grill snout ready to be chopped


                        To make Sisig (crispy fried snout, ears and beef liver)


                        Braised and grilled trotters


                        Coppa di testa (face bacon)


                        Pig tongue confit is in the sous vide
                        http://kitoikitchen.blogspot.com/

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                        • #42
                          Oh man this thread is making my mouth water. Pork belly is one of the most amazing cuts. God bless the Chinese for their ability to cook belly to perfection.
                          http://lifemutt.blogspot.sg/ - Gaming, Food Reviews and Life in Singapore

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                          • #43
                            I just don't like pork that much. We buy a hog, and my folks always look forward to the pork roasts, soups, stews, etc, but I would rather have liver. (Shrug) We are having the leftover pork hocks today, I will probably mix what is left with veggies, and everyone will be super happy. It is easy to get pastured pork here, and nearly impossible to get lamb. I wish it was vice versa!!! Lamb is my favorite meat, and I miss it so much. It is sooooo expensive here, and next spring whole lambs are already sold out from the farmers I contacted. Zut.
                            My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                            When I let go of what I am, I become what I might be.

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                            • #44
                              i love lamb too, leida, and finding pastured, grass-fed is pretty easy for me. ground lamb can be had pretty cheaply, as can lamb tongues. it's the chops that are too spendy to have often.
                              As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

                              – Ernest Hemingway

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                              • #45
                                No, not here in AB. I was explained by the whole-sale supplier of the grass-fed meats that we have shortage of lamb in AB. Our climate is harsh and the animals often die. We are beef and pork country, chickens are easy too. But lamb... last year all I was able to secure at a non-scary prices was 'sweet and sour ribs' stuff. This year I will try to call her in March to do a bulk order of ground lamb (she was out last year in June). I just sent e-mails in August to every lamb supplier listed at the lamb farmer's site, and got the "We are sold out in July for next March orders'...
                                My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                                When I let go of what I am, I become what I might be.

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