Photo of your dinner (Vol 3)
Discussion
Sorry no pics of dinner on plate as such, but this is a rack of dry aged Tamworth chops done as we like them.
We cut the skins off with a generous layer of fat. On to a baking tray with some Malden, and into the bottom of the oven to slow roast.
Pork scratchings does not really convey how divine the result is. Soft and crispy in the same mouthful. Should probably be illegal.
The chops are grilled. Longer than you would expect to get the fat crisp.
If your experience of pork is supermarket pork, then its hard to convey how good this tastes.
We cut the skins off with a generous layer of fat. On to a baking tray with some Malden, and into the bottom of the oven to slow roast.
Pork scratchings does not really convey how divine the result is. Soft and crispy in the same mouthful. Should probably be illegal.
The chops are grilled. Longer than you would expect to get the fat crisp.
If your experience of pork is supermarket pork, then its hard to convey how good this tastes.
AlvinSultana said:
Sorry no pics of dinner on plate as such, but this is a rack of dry aged Tamworth chops done as we like them.
We cut the skins off with a generous layer of fat. On to a baking tray with some Malden, and into the bottom of the oven to slow roast.
Pork scratchings does not really convey how divine the result is. Soft and crispy in the same mouthful. Should probably be illegal.
The chops are grilled. Longer than you would expect to get the fat crisp.
If your experience of pork is supermarket pork, then its hard to convey how good this tastes.
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My plan to turn vegetarian is officially cancelled.We cut the skins off with a generous layer of fat. On to a baking tray with some Malden, and into the bottom of the oven to slow roast.
Pork scratchings does not really convey how divine the result is. Soft and crispy in the same mouthful. Should probably be illegal.
The chops are grilled. Longer than you would expect to get the fat crisp.
If your experience of pork is supermarket pork, then its hard to convey how good this tastes.
AlvinSultana said:
If your experience of pork is supermarket pork, then its hard to convey how good this tastes.
That looks great and I quite agree with the above - real pork is quite different to supermarket and, I’m sorry to say, most butchers I’ve been to, as they’re mostly sourcing their meat from the same places. My current favourite pork chop recipe is from Richard Turner’s book Hog - involves marinating (closer to curing tbh) them in milk and honey and salt first. Highly recommended!AlvinSultana said:
Sorry no pics of dinner on plate as such, but this is a rack of dry aged Tamworth chops done as we like them.
We cut the skins off with a generous layer of fat. On to a baking tray with some Malden, and into the bottom of the oven to slow roast.
Pork scratchings does not really convey how divine the result is. Soft and crispy in the same mouthful. Should probably be illegal.
The chops are grilled. Longer than you would expect to get the fat crisp.
If your experience of pork is supermarket pork, then its hard to convey how good this tastes.
Great crackling!We cut the skins off with a generous layer of fat. On to a baking tray with some Malden, and into the bottom of the oven to slow roast.
Pork scratchings does not really convey how divine the result is. Soft and crispy in the same mouthful. Should probably be illegal.
The chops are grilled. Longer than you would expect to get the fat crisp.
If your experience of pork is supermarket pork, then its hard to convey how good this tastes.
Supermarket crackling can be just as good to be fair because crackling is 100% the skill of the person cooking it.
The crackling is the best bit of a pork chop, the rest I would happily throw in the bin if not having some extra flavour, like chicken or turkey breast is poor unless you add something.
Edited by Chester35 on Saturday 12th December 22:28
Jambo85 said:
AlvinSultana said:
If your experience of pork is supermarket pork, then its hard to convey how good this tastes.
That looks great and I quite agree with the above - real pork is quite different to supermarket and, I’m sorry to say, most butchers I’ve been to, as they’re mostly sourcing their meat from the same places. My current favourite pork chop recipe is from Richard Turner’s book Hog - involves marinating (closer to curing tbh) them in milk and honey and salt first. Highly recommended!There must be something generically wrong with a simple pork dish if you have to add salt and sweet to get it to taste.
I really do not rate pork for the white meat...
Bland.
Chester I think you may be unintentionally making Alvin/my point - have you had extensively reared pork from an old English breed before? If not give it a go, you might change your mind.
ETA - on the bacon comment - I needed to be convinced myself initially but it’s exquisite. It requires a silly amount of honey and as a beekeeper I need recipes like that sometimes for using the lower grade stuff up!
ETA - on the bacon comment - I needed to be convinced myself initially but it’s exquisite. It requires a silly amount of honey and as a beekeeper I need recipes like that sometimes for using the lower grade stuff up!
Edited by Jambo85 on Saturday 12th December 23:52
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