Favourite Pork dish?

pulled pork a shokking emission

(part. given every f00kin pub, restaurant, fast food outlet, supermarket etc in the land has tried to cash in on the 'pulled pork phenomenenon' in the last 12 mnths)

Black Pudding (the obvious #1) is a shocking omission

Black pudding can replace daylight.

Forgot Ham too....

1.  Roast joint with crackling.
2.  Bacon
3.  York Ham
4.  Pork chops
5.  Sausages
6.  Pork Pie
7.  Foreign hams eg Parma, Iberico etc
8. Pork Scratchings
9.  Sausage rolls
10.  Black Pudding
11.  Scotch eggs

Some people like bbq pork ribs.

To me it is a marketing ploy to get us to eat bones.

You have got to add Gammon Steak.

Not complete without a slice of tinned pineapple.

In Germany you can get  a knuckle of pork (different regional names Eisbeim in Berlin) . Sometimes boiled, sometimes roast. Lasts for ages -add blaukraut and its a meal to savour.

Thought Sword would be high on the list for a few of the forum members ...

No smoked gammon joint listed??

Roast Pork belly for me..

I did my take om "Wiener Schnitzel" for guests last weekend.

Pork Loin Escalopes instead of Veal.

Beaten with my steak hammer, then breaded + Parmesan, and shallow fried, then served with a button mushroom and dried mushroom
sauce, with white wine and cream.

Always delicious and quick and easy to do.

foreign muck - you should hang your head in shame - we fought two wars to stop that sort of thing!!!!

Outdoor reared & Happy pigs...

1. Brawn
2. Suckling pig with crispy crackling
3. Hand raised pork & chicken pie with plenty of jelly
4. pork fillet escalopes, breaded, pan fried
5. Honey & clove studded smoked Ham
6. pork belly, slow roasted
7. Pork dripping served on hot toast
8. Braised pigs trotters with maderia & morel forcemeat
9. Jamon Iberico - The Finest Ham in the World..from the noble black pig
10. pork shanks/hocks ...slow cooked
11. a selection of cured salami ...Chorizo ,Milanese,and famous Cacciatore& Finocchiona from     tuscany



Am off for bacon sarnie on thick farmhouse white

Bon Appetite

Had a superb main of "Belly Pork" at "Malmaison" in Leeds a couple of weeks ago.

I had a lovely chickpea burger with peppers and yogurt there, a few months back.

As a special treat Mrs F sometimes makes pudding and souse from pigs tails and chopped trotters.

This is one of my all time favourites and for those not familiar with Caribbean cookery there is a recipe here.

http://www.barbados.org/barbados-recipes-pudding-souse.htm#.VWH4DU9Viko

Spare Rib Joint (which is actually boned shoulder) is the finest joint you can buy for moist meat and crackling.  You'll need a proper butcher though.

pork hum yung

Foinavon     24 May 15 17:20 
As a special treat Mrs F sometimes makes pudding and souse from pigs tails and chopped trotters.


Quite frankly that sounds disgusting

Try it and see

It's all in the marinade which cuts the grease. Plenty of limes, cucumber and parsley with just enough chilli pepper. Originally slave food made from "throw away" bits of pork but with a taste of heaven.

Sounds OK to me.  It has to be right to eat the cheaper cuts.  Better that than them ending up mixed in with mechanically recovered meat in cheap sausages, burgers, etc.

Gammon with pineapple.

My new boyfriend has just made me squeal like a piggy.

Clark tips 4? Good luck with that project.

The Thais have a gazillion Pork dishes. Blows the English (and European) muck out of the water.

SAUSAGES!

DON’T LET THE WORST BECOME ‘THE BEST’

Parliament
A European reference document to define ‘best available techniques’ for the intensive pig industry is being negotiated. A threat looms: fully slatted flooring for pigs risks being recognised within this document as the ‘best available technique’, despite it being the worst system for the animals. We have just weeks to prevent this huge backward-step for pig welfare in Europe – please, act now.
For many years, Compassion supporters have campaigned to improve the conditions in which pigs throughout the EU are reared. Thanks to you, last year we submitted a petition with 475,576 signatures to Europe’s Agriculture Ministers. This called on them to ensure that the rules set down in the EU Pigs Directive are respected and that pigs are protected from the worst excesses of factory farming.
Now, a European document that defines the ‘best available technique’ for intensive pig farming is being negotiated. The pig industry is about to succeed in getting fully slatted floors approved within this document – and we have just weeks to stop them.
Pigs are curious and intelligent animals that use their snouts to explore and root around. This decision will result in Europe’s pigs living in a completely barren environment without a single activity to occupy their time. How can fully slatted floors be the ‘best available technique’?
The worst cannot be ‘the best’
In reality, these floors are not compatible with good animal welfare: European law, in place since 2003, requires pigs to have materials like straw in which they can explore, rest comfortably and nest before giving birth. Fully slatted floors can make the provision of straw impossible. By declaring that fully slatted floors are the best available technique, the European Commission will be endorsing an environmental practice that goes against its own laws on animal welfare.
The argument, that fully slatted floors make it easier to dispose of pig waste and keep areas clean, is also weak: pig waste is 10 times more polluting in water than human waste and has been a major cause of an ecological disaster in Brittany, France, where vast algal blooms have plagued the sea along the coast.
Fully slatted floors are not permitted, or will be phased, out in the Netherlands, Denmark, Finland, Sweden and Switzerland. This is because, in reality, this system has no environmental benefit and is the worst available technique for the pigs’ welfare.
It is unacceptable that European authorities are prepared to sacrifice animal welfare laws and the environment to endorse a method of production that would simply benefit the intensive pig farming industry.
Please write to your Agriculture Minister today and call on them to reject fully slatted floors as the ‘best available technique’.
TAKE ACTION

You can still eat pork. Just sign the fukin petition.

http://action.ciwf.org.uk/ea-action/action?ea.client.id=119&ea.campaign.id=38488&ea.tracking.id=7774353c&utm_campaign=pigs&utm_source=actionemail&utm_medium=email&ea.url.id=401730&forwarded=true

Kill another thread, why don't you, kenny?

You seem determined to finally get your wish and have nothing but you and tumbleweed on this forum.

Hope you'll be happy talking to yourself.

Everyone else will have buggered off.

Sweet and Sour Pork for me.

ffs, all you need to do is sign the petition! Don't let animal cruelty get in the way of your "fun". I'm not asking much ffs. Pathetic.

No, you are pathetic.

Who the hell do you think you are insisting people sign petitions to salve your hypocritical conscience?

Get over yourself kenny.

Don't forget to buy some beef sausages for Beef Week Cup Day on Friday Tommy

You spend hours rambling on about bloody Stoke, and you can't spare 30 seconds to contribute to something worthwhile. Unbelievable.

I would do, Joel, but I tried some beef ones a few months ago and wasn't impressed at all.

I'll have some double-porky ones, just for you and the Beef Week Cup!

Ain't rising to your nonsense any more kenny.

PORKY WORKY SAUSAGES!

No problem with meat eaters, but it would be nice if the intelligent ones thought a bit more about how their food had been prepared. Plenty of free range pork out there.

That's a reasonable solution!

You should book your tickets for Beef Week next year, they have a Best Beef Sausage Competition, you might find one you like there! We can also sign you up for the Woodchopping Competition.

.

hahaha! I'm a good woodchopper!

You should see me tackle the lilac tree with my loppers!

hehehe I've just done the same to my Nectarine Tree.

The Woodchopping Competition is on the Saturday Morning, Cup Day is on the Friday....so you might need to behave yourself so you can turn up in a reasonable state..

Okay, just a gallon of rum from Sunday to Friday then...well...two gallons.

I'll be most reasonable then!

- or whatever days I'm supposed to be moderate!

hahaha well if you want to come for the entire Beef Week festivities they start on a Saturday, the Cup is the following Friday and the Woodchopping is the next day. Don't tell anyone but Beef Week actually goes for about 10 days.

haha! My kind of week!

I must say I have never attended but it's on the bucket list! I'm going away next week so I am giving it a miss this year, but next year is a possibility!

i agree with kenny mann's chick:

http://bit.ly/1KfXBXw

Reasons to eat pork

#75 It offends Muslims   

Bodice for me but you would nearly want a big feed of drink first if salted.

This is, without doubt, my real favourite?

Created entirely by yours truly, and a dinner party winner every time....

"Pork Tenderloin" opened and beaten and then filled with Spinach, Prunes and dried Apricots, then rolled and covered with Prosciutto.

Finally browned, and then cooked in cider, which is then reduced, and thickened into a fabulous sauce.

I like to serve this cut into medallions, and with "Parmesan Roast Potatoes" (ask me how to make them) and Fine Green Beans and Carrot Batons.

If it sounds a bit "poncey" it is absolutely dead simple, and enjoyable to make, and I promise that your guests will be well impressed.

Bacon butty, for me.

When I was in Germany once, I stopped for lunch at a restaurant/cafe style place

I was served pork schnitzel, bratwurst sausage, mash and sauerkraut with gravy followed by a beer. Simple, but one of the best plate of pork and meal overall I have ever had in my life.

Actually, I tell a lie, it was a bierwurst, not brat.

I'm going round Aunty's for dinner

Aunty, I am impressed just reading about it.

www.youtube.com/watch?v=RhEmouTZZNo

Those baby piggies were so cute

Anilmals riding turtles not funny

I'm cheering on the cannibals. Should be more of it.

M_D... next time I do it I will discipline myself to post some photos.

I'm somewhat ashamed that, maybe as long as ten years ago, my son gave me a superb book, in which he wanted me to write my recipes
and include a photograph on each page.

Crazy perhaps but I just can't be bothered with stuff like that!

The thing is that, when you are catering for guests, you need to work quickly, and efficiently in the kitchen, to get the food on the table!

I'm going to ask him to fart about with the photography business, and then may have a result!

Saw some haggis today which was made using pork lungs. I thought the genuine article should be made with sheep offal. Is that right or is pork allowed? Perhaps our Scottish friends can rule on this.

"Black pudding's very black today Mother."  - Eric Olthwaite.

haggis=sheep

Thanks Sofiakenny, the ones I like are from a company called Macsween and they use sheep although they also make a vegetarian version.
The Tesco one I put back on the shelf. You have to read the fine print to know it's made from pork.

My butcher sells McSween's Haggis and will sell no other.  He used to make them himself and gave up after tasting McSweens. No point going to a lot of trouble to reinvent the wheel.

Agree they taste great. I like to eat any leftover the next day cold sliced in a sandwich with a bit of HP sauce.