The PH Cooking competition no2: Pork

[calibrax]

captainzep said:

Gosh Tony, will your pork be vertical?

Some of the food porn posted on here has that effect on me...

[21TonyK]

Both sad an worrying at the same time.

As an indication of my intentions...

1. Sous vide pork tenderloin (served rare!)
2. 7 pig Aspic

Thats 2 of 9

Edited by 21TonyK on Thursday 10th February 21:14

[Cotty]

21TonyK said:

Aspic

I nearly did something similar for the prawn challenge. But bottled out as I have never made it before.

[21TonyK]

Cotty said:

I nearly did something similar for the prawn challenge. But bottled out as I have never made it before.

It's not difficult, just time consuming. Plus you need to start off with big quantities of raw ingredients to get a small amount of finished product.

The pic above was 14 ham hocks, about 15 onions, 20 carrots, 2 heads of celery, a dozen bay, a fivers worth of fresh herbs and a handful of peppercorns et all.

I let this simmer for 24 hours plus (stank the place out!). The result after straining several times and freezing to purify was about 2Kg of aspic.

[Cotty]

Not getting a lot of insiration for this one. A lot of the recepies I look at are roast or chops with variations on the same. Will be interesting to see what people come up with.

[21TonyK]

Cotty said:

Not getting a lot of insiration for this one. A lot of the recepies I look at are roast or chops with variations on the same. Will be interesting to see what people come up with.

I use google images. This gives me loads of ideas which I can distill into something of your own. I work backwards from the finished dish to ingredients rather than looking at the raw ingredients and trying to turn them into something.

[calibrax]

Ok, I looked and looked online, and although there were a couple of things out there which looked interesting, none of them really inspired me. So I've done what I think is the absolute best use of pork... a roast.

So here it is. Roast leg of pork with Hasselback potatoes, steamed broccoli and carrots, and gravy. And of course the crackling!

Scored and salted and about to go into the fridge for a couple of hours to help dry out the skin. You can see the salt has already started to draw out some moisture. Joint is sitting on a bed of sacrificial veg for the gravy.


Pork cooked and resting, internal temp 78c, excellent crackling, just waiting for the potatoes to finish in the oven.


Plated up. Notice the generous portion of crackling, the highlight of any roast pork meal!

[Bob the Planner]

calibrax said:

Ok, I looked and looked online, and although there were a couple of things out there which looked interesting, none of them really inspired me. So I've done what I think is the absolute best use of pork... a roast. ...

But a day too early.

Have something a bit different for this one. Apparently TOH will post something too !

[captainzep]

Top cracking there Calibrax.

A worthy start.

[D1ngd0ng]

Calibrax I now know what Hasselback potatoes so thanks for that

Getting back on topic, is it specifically pork or are pork based products (e.g. Chorizo and hams etc?) a valid ingredient?

[Cotty]

D1ngd0ng said:

Getting back on topic, is it specifically pork or are pork based products (e.g. Chorizo and hams etc?) a valid ingredient?

No hard and fast rules but if it comes from a pig I think you will be ok.
I have my recepie and ingedients. Just need a few more beers before I cook it. I don't cook well sober

[D1ngd0ng]

Cotty said:

No hard and fast rules but if it comes from a pig I think you will be ok.
I have my recepie and ingedients. Just need a few more beers before I cook it. I don't cook well sober

That takeaway pic was immense. Scouring the cookbooks now.... well at HT in the 6N anyway

[21TonyK]

Cotty said:

No hard and fast rules but if it comes from a pig I think you will be ok.
I have my recepie and ingedients. Just need a few more beers before I cook it. I don't cook well sober

Just started doing some prep after a bottle of wine that I opened for dinner tonight. Good job I bought two!

[Cotty]

21TonyK said:

Cotty said:

I have my recepie and ingedients. Just need a few more beers before I cook it. I don't cook well sober

Just started doing some prep after a bottle of wine that I opened for dinner tonight. Good job I bought two!

Glad I am not alone. My step mum has one of those signs in her kitchen that says "I like to cook with wine, sometimes I even put it in the food"

[Cotty]

Rolf harris "can you see what it is yet"

Edited by Cotty on Monday 27th November 21:22

[21TonyK]

Cotty said:

Glad I am not alone. My step mum has one of those signs in her kitchen that says "I like to cook with wine, sometimes I even put it in the food"

My wife reckons I make Keith Floyd look tee-total!

[yorky500]

Mine like the prawn/shrimp challenge will be simple. It will however, be posted up on the weekend.

I am in a bit of a dilema as the Mrs ain't a huge fan of pork, mmmmmmmmmm.

[Cotty]

Ok this is my one and only entry into the pork competition.
Ingredients above, cooking and final dish as follows:


In case you were wondering what it is/recepie etc
Pork, chilli & bean stew
http://www.bbcgoodfood.com/recipes/8524/pork-chill...

Edited by Cotty on Monday 27th November 21:25

[captainzep]

Cotty said:

Pork, chilli & bean stew

Cotty, I trust you'll be compensating me for the damage done to my monitor by me jabbing a spoon hungrily at that picture?

[Cotty]

Hoping to get a few more votes than last time. If anyone wants to try this I would say boil the potatos for a bit before you adding them. The beans were crunchy but I like them with a little crunch.

Just realised I posted a day too soon. Sorry but I do my cooking at the weekend.