The PH Cooking competition no2: Pork

[captainzep]

Pork.

Its my favourite meat. Its widely available (although I realise its expensive in Dubai -sorry relevant chaps).

I'm not going to specify any other ingredient because its nice to keep things simple and inclusive. Ergo you can make your own sausages, Sunday roast it, cure it, smoke it, pan fry it, get the slow cooker/BBQ out whatever.

-Dates, if we were to start posting pics from Monday 14th, with closing date Saturday-night 19th, with 3 day's voting, the whole thing will take up a fortnight. That OK?

As before, max 3 pics showing preparation/final dish.


ETA just read oilydan's suggestion properly about running from the 1st of the month. -What do people want to do?

Edited by captainzep on Tuesday 8th February 10:08

[calibrax]

Naah, lets not wait. Your dates are just fine

*tries to think of a pork dish that could possibly better than a Sunday roast with awesome crackling*

[Mobile Chicane]

calibrax said:

Naah, lets not wait. Your dates are just fine

*tries to think of a pork dish that could possibly better than a Sunday roast with awesome crackling*

Is it worth anyone else even entering?

[Cotty]

Mobile Chicane said:

Is it worth anyone else even entering?

Maybe if Papoo was around he could do some ribs

Edited by Cotty on Tuesday 8th February 13:00

[captainzep]

Whoah there MC.

You haven't seen my Pepperami log cabin yet.

With scotch egg 'mountainmen'.

And black pudding for the charred logs in the fire.

And...

No, -that's enough information for now.

[21TonyK]

I have an idea

[toasty]

I did Pork Belly over the weekend.

Roast for 45 mins. Steam for 45 Mins, Grill for 10 mins.

Juicy meat, crispy crackling. Lovely.

Shame I buggered the tatties up.

[captainzep]

21TonyK said:

I have an idea

If its a Herta Frankfurter 'log cabin' you can feck right off. I consider my original concept intellectual property.

[21TonyK]

captainzep said:

If its a Herta Frankfurter 'log cabin' you can feck right off. I consider my original concept intellectual property.

You think....?



/save anyone googling "sausage cabin"

[captainzep]

21TonyK said:

You think....?



/save anyone googling "sausage cabin"

Hmmm. No evidence of the mortice and tenon joints as I was planning -but point taken.

[David A]

OK, I'll help get you all started (its from Christmas so not sure this fits the rules )

[escargot]

Hmmm, I think I'll have a crack at this too.

[21TonyK]

So far I'm up to 9 different pork "preparations" in one dish... all hail the mighty pig!

[escargot]

21TonyK said:

So far I'm up to 9 different pork "preparations" in one dish... all hail the mighty pig!

You don't count, you're a bloody pro cook!!

It'd be like Lewis Hamilton entering the local kids go-kart competition. Lovely to give you something to aspire to but ultimately a little hollow. Wouldn't you say?

[G Ramsay]

I'm in.

[A Ducasse]

Me too.

[H Blumenthal]

Oh yes!

[anonymous-user]

[21TonyK]

escargot said:

You don't count, you're a bloody pro cook!!

It'd be like Lewis Hamilton entering the local kids go-kart competition. Lovely to give you something to aspire to but ultimately a little hollow. Wouldn't you say?

You say that but believe me there are people on here (yourself included) who produce food way beyond the standard found in many "pro" kitchens. How many times have you and others on here been out for dinner and been disappointed?

/I only post the dishes that work

[oilydan]

Mmmmmm....pork....:drools: