I have recently decided that hands down pig is the best tasteing animal on earth. Ham, chops, and bacon. Bacon. Need i say more? Anyway i have seen many photos in cook books that show pork roasts and I have made many myself. But they all taste the same. Always. And as much as I love pork it doesnt taste as amazing as other pork dishes. So I guess I'm asking if anyone has a decent recipe for pork or beef roast. The best you've ever had. And can beef and pork be swapped in any/most roast recipes? guess that was 2 questions ha. thanks
Can I ask a dumb (pork) question??
- Thread starter victoria4
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
4meandthem
Half Baked
I love pork.
It doesn't have to taste the same.
Try simmereing a pork butt or schoulder with some bay and peppercorn and onion.Then shred,re-season and bake with some oranges and their juice.
Another way would be to unroll/butterfly it and stuff it with just about anything.Nuts,herbs,mushrooms etc. Roll it back up and tie it.
Try braising it in enchilada sauce.
A combo of soy,sherry,ginger and garlic works for a marinade if you want to grill it.When it is almost done brush it a mixture of honey and dark sesame oil as a glaze.
It doesn't have to taste the same.
Try simmereing a pork butt or schoulder with some bay and peppercorn and onion.Then shred,re-season and bake with some oranges and their juice.
Another way would be to unroll/butterfly it and stuff it with just about anything.Nuts,herbs,mushrooms etc. Roll it back up and tie it.
Try braising it in enchilada sauce.
A combo of soy,sherry,ginger and garlic works for a marinade if you want to grill it.When it is almost done brush it a mixture of honey and dark sesame oil as a glaze.
I usually make my pork shoulder/fresh ham/butt plain with nothing added. When done I separate the meat from the fat and put in dinner size packages in the freezer.
When I'm ready to use the pork, I cut down the chunks and cook them again in whatever I'm making. Chili, simmered in gravy, tacos, etc.
I like it that I'm working with basically a blank canvas and can make the pork into anything I like without having just one flavor to work with.
It helps because I like to buy large roasts. The fresh ham was 10#, but at $.99 a pound, it was a great buy and it filled my freezer with enough pork for a couple of months. The bone alone made the meatiest split peas ever.
When I'm ready to use the pork, I cut down the chunks and cook them again in whatever I'm making. Chili, simmered in gravy, tacos, etc.
I like it that I'm working with basically a blank canvas and can make the pork into anything I like without having just one flavor to work with.
It helps because I like to buy large roasts. The fresh ham was 10#, but at $.99 a pound, it was a great buy and it filled my freezer with enough pork for a couple of months. The bone alone made the meatiest split peas ever.
Last edited:
letscook
Head Chef
I love a pork loin. I rub a dijon mustard over the meat and season with salt pepper chopped garlic and rosemary.
Poppi G. Koullias
Senior Cook
- Joined
- Oct 23, 2010
- Messages
- 285
Never thought of using garlic. Must try that, so thanks.
letscook
Head Chef
I remembered another member posted a great pork loin recipe
Here is the link to it
http://www.discusscooking.com/forums/f49/roasted-pork-loin-58860.html
Which makes me think - What has happend to Ol-blue haven't seen any post in a long time. Always Had great recipes.?
Hope all is well.
Here is the link to it
http://www.discusscooking.com/forums/f49/roasted-pork-loin-58860.html
Which makes me think - What has happend to Ol-blue haven't seen any post in a long time. Always Had great recipes.?
Hope all is well.
Last edited:
Try adding some tender leaves of rosemary in with the garlic. yummy
kades
Similar threads
