The PH Cooking competition no2: Pork

[FaineantFreddy]

Tony, very good indeed.

If you're not opening a restaurant, maybe you should write a book!

Now, where's that description?

Sorry, just seen you added it, after a very understated "Bit of a lengthy job this one"

I trust it was properly appreciated by whoever was lucky enough to have eaten it?

Edited by FaineantFreddy on Tuesday 15th February 11:28

[calibrax]

That is stunning, no question! Tony you really should be opening a restaurant, or at least entering Masterchef. Top notch stuff.

Do you have pics of the ingredients and process?

Oh, and I have to say that I'm extremely disappointed that the pork croquette isn't what I thought it was.... a scotch egg!

[21TonyK]

calibrax said:

That is stunning, no question! Tony you really should be opening a restaurant, or at least entering Masterchef. Top notch stuff.

Do you have pics of the ingredients and process?

Oh, and I have to say that I'm extremely disappointed that the pork croquette isn't what I thought it was.... a scotch egg!

Still hunting for the right place to open. Viewed two last week but unfortunately one is completely out of the question due to the amount of work needed to make it legal and the other is hugely overpriced.

Pics are completely inspirational, some vac-packed shallots and a couple of floured meatballs is about all.

I was going to do a scotch egg with a quails egg. Might do that later in the week if I get a chance.

Thanks for the comments all.

[Inter]

Cotty said:

and

x2

[D1ngd0ng]

21TonyK said:

Bit of a lengthy job this one. Components were belly, tenderloin and shoulder. The belly was marinated for a couple of days in star anise, fennel seeds, garlic, juniper, bay and peppercorns before cooking at 75 degrees for 6 hours. This was then pressed for two days in the fridge to get it nice and flat. The skin then lightly scored and finished in a hot oven.

The tenderloin was trimmed up, fat, silver skin removed etc This was then rolled to shape and low roasted at 65 for 5 hours. Then removed, chilled overnight before wrapping in Serano ham and chilling again. This was then pan fried to crisp up the ham leaving the tenderloin pink.

The croquette was a combination of trimmings from the belly, tenderloin and a bit of shoulder left over from Sunday roast. The whole lot combined with some extra fat, capers, breadcrumbs and fresh sage then crumbed and deep fried.

Other bits accompanying. Sous vide shallots cooked in sage butter then cut and caramelised. In the background some crispy smoked bacon wafers and underneath the pork croquette there is black pudding and apple sauce. A few green beans for colour and holding at all together underneath some creamy garlic mash.

Gravy is a cider and ham hock reduction and the foam is butter and thyme with ground bacon.

/and breathe

Edited by 21TonyK on Tuesday 15th February 08:53

Couldn't you have waited until the last minute to post this. It would give the rest of us the illusion of having a chance to win for longer?

[captainzep]

D1ngd0ng said:

21TonyK said:

Couldn't you have waited until the last minute to post this. It would give the rest of us the illusion of having a chance to win for longer?

This is Pistonheads.

We haven't yet had the obligatory "What's that green st?" question.

Its a (stunningly) strong contender. But previous competitions have thrown up some winners who cooked simpler dishes...

[FaineantFreddy]

captainzep said:

Its a (stunningly) strong contender. But previous competitions have thrown up some winners who cooked simpler dishes...

I'm still in with a chance!













In my dreams...

[captainzep]

FaineantFreddy said:

I'm still in with a chance!

In my dreams...

I guarantee a neatly presented sausage, chips & gravy served with 'pain avec du buerre' will never do worse than mid-table respectability in the voting results.

[escargot]

captainzep said:

FaineantFreddy said:

I'm still in with a chance!

In my dreams...

I guarantee a neatly presented sausage, chips & gravy served with 'pain avec du buerre' will never do worse than mid-table respectability in the voting results.

And quite rightly so.

[21TonyK]

I'm not going to put money on it. I get the impression there will be some strong competition and in terms of finish mine was far from perfect.

[calibrax]

I'm relying on a few people voting for simple, hearty home cooking.

But in any case (getting my excuses in early here!) it's not all about winning, it's about taking part, and making something that looks and tastes good. And there's no doubt that all the entries will tick both of those boxes.

[Cotty]

calibrax said:

I'm relying on a few people voting for simple, hearty home cooking.

Me too

[Vanessa B]

Some fantastic food appearing here.
Have saved the recipe from Cotty's entry onto my laptop for future use.

[D1ngd0ng]

A full English might win it

[Cotty]

Vanessa B said:

Have saved the recipe from Cotty's entry onto my laptop for future use.

Like I said on the last page, its a good idea to give the potatos a boil before adding them to the rest of the ingredients in the pan.

Freezes well so don't worry about making a big batch

[Mark Benson]

Well, Tony's fine dining pork medley looks amazing, but here goes nothing....

I had to enter the pork cooking competition, having documented the rearing of the donor animals last year, and with my wife away this week I took the chance to do some 'bloke' cooking - the ribstravaganza.
Since there are too many in a pack for one meal (unless you're Cotty) so I decided to do a 2 nighter - BBQ ribs one night, Chinese ribs the following night.



BBQ rub consists of (in man measurements);
Smoked Paprika (a fair bit)
Cumin (not so much)
Onion salt (about as much as the cumin)
Cayenne (a sprinkle)
Italian herbs (another sprinkle)
Boullion (more than the cumin, less than the paprika)
Muscovado sugar (a fair bit, to counteract the heat of the paprika)

Into the fridge overnight, then half the ribs in the slow cooker for 8 hours;



Then slathered in (my home made) BBQ sauce, into a hot oven for 20 mins and onto the plate with home made wedges and tinned sweetcorn;



I added 5 spice powder and rice wine to the remaining ribs and they went back into the fridge overnight.

Today, ribs into the slow cooker for another 8 hours, then slathered in BBQ sauce and sweet chilli sauce and into a hot oven for 30 mins;



Meanwhile, a quick stir fry;



Then the bones are pulled from the ribs, the meat chopped and onto the stir fry;

[Shaw Tarse]

I don't know who to vote for!
Tony's is the most photo genetic. But I'd be happy to eat most of the contributions.
( When I say most I mean all of the meals posted!)

[FaineantFreddy]

Mark Benson said:

ribs,ribs,ribs etc.

Now I do like a good rib or 17 and they look mighty fine.

When you put them in the slow cooker, do they go in just as in the picture or do you add any liquid?

[21TonyK]

Shaw Tarse said:

I don't know who to vote for!
Tony's is the most photo genetic. But I'd be happy to eat most of the contributions.
( When I say most I mean all of the meals posted!)

There are 3 days to go. Who says I might not go for a second entry...

[Mobile Chicane]

Is submitting 'old' pictures cheating?

If not, I offer rillettes de porc. Subject of much R&D over the past year, in the society of the 'odd' bouteille (and some even odder PHers).

Ingredients:


The potting:


Finished product (the essence of porky goodness spread on bread):