Pork appreciation thread

[Argestes]

Hog Roast

http://www.tiffanyscatering.com/images/photo16.jpg

Prep Time: 30 minutes
Cook Time: 8 hours
Servings: 20


Ingredients

1 70-lb whole hog, dressed (ready to cook)

Dry Rub Seasoning:

6 tablespoons garlic salt
6 tablespoons paprika
4 tablespoons sugar
3 tablespoons onion salt
2 tablespoons brown sugar
2 tablespoons chili powder
6 tablespoons salt
2 tablespoons red pepper
2 tablespoons cumin
4 tablespoons black pepper
1 tablespoon coriander


Cooking Directions

To prepare, lay the whole hog on its back on a flat table. With a small pair of handheld pruning shears, cut each rib bone as close to the spine as possible. This allows the hog to be spread out and lay flat (butterfly). When a hog is “butterflied” like this, it reduces the cooking time, enables each piece of meat to be cooked evenly, and makes seasoning the meat easier and uniform. With a sharp knife, score the top of each ham and shoulder with a cut about 1 inch deep to allow better heat penetration.

Season the belly of the hog with 2 cups of the dry rub. Work the rub into all crevices and make sure that all exposed meat is seasoned thoroughly.

Flip the hog over so that the skin is facing up. Coat the skin with olive oil. This helps generate a beautiful mahogany skin color during the cooking process.

When employing an indirect cooker or a smoker, the firebox is separate from the main cooking chamber. The hog can be cooked either skin side up or down during the entire cooking process. Cooking with the skin down produces a moist and flavorful result. Cooking with the skin up yields highly seasoned flavor with an unmatched presentation.

Light 10 pounds of charcoal in the firebox and add 2 small sticks of wood. When the cooker reaches 250 - 260 degrees, place the hog on the cooking grate. Maintain the desired cooking temperature by adding 10 pounds of charcoal and 2 sticks of wood every 2 hours or as needed. A more consistent temperature can be held if the charcoal is pre-lit and graying when added to the firebox. After 10 hours of cooking, remove the hog from the cooker and serve.

If the preference is to use a direct cooker, the firebox is inside the main cooking chamber. The hog can be started on the cooking grate skin up or down but needs to be flipped halfway through the cooking process to produce optimum results. A decision should be made based on finished presentation (skin side up) or easy pick’en (skin-side down).
For the direct cooker, light 20 pounds of charcoal in the bottom of the cooker. When the charcoal is hot and grayish white, spread the coals into a barbell shaped pile approximately the same size as the hog. This allows the larger pieces of meat (shoulders and hams) to finish cooking at the same time as the smaller pieces of meat (ribs and loin). Add 2 pieces of soaked wood to the charcoal bed. Center the hog on the cooking grate over the barbell shaped charcoal bed. Maintain the 250 – 260 degree cooking temperature by adding 10 pounds of charcoal and 2 small, soaked sticks of wood every 2 hours or as needed. Flip hog after 4 hours on the cooker. After 8 hours of cooking, remove the hog from the cooker and serve.


Serving Suggestions

Debone and chop all servable meat. Your favorite sauce may be added at this time or placed on the side where guests can help themselves. The chopped meat may be placed back in the hollow, crispy pork skin and served buffet style or out of a chafing dish. In North Carolina, bits of the crispy skin is often chopped up and added to the meat to provide extra flavor. Place the whole hog in the middle of a serving table and have a true pig pick’en. Let your guests’ delight in pulling their own pork off the centerpiece.

Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


:love0031: :love0031: :love0031:

:sing:

[Methmatician]

I prefer lamb.

[Gorštak]

http://zaslike.com/files/r1gozbuhttz77106px05.jpg

[Ultra]

I prefer lamb.


* NO *.jpg

More and cheaper pork for us who likes it so thanks a lot fuckers. :thumb001:

[Argestes]

...

http://svejo.net/attachments/stories-photos/0209/1037/size_large/bivsh-glaven-sekretar-na-mvr-al-kayda-nabira-kamikadzeta-ot-balkanite.jpg?1366096236

http://www.xryshaygh.com/assets/images/preview/1678/muslims__article.jpg

:sing:

[Argestes]

...

[wvwvw]

[video=youtube_

[Gorštak]

http://svejo.net/attachments/stories-photos/0209/1037/size_large/bivsh-glaven-sekretar-na-mvr-al-kayda-nabira-kamikadzeta-ot-balkanite.jpg?1366096236

http://www.xryshaygh.com/assets/images/preview/1678/muslims__article.jpg

:sing:


You are mentally ill, I know that before.


But now seriously. I don't eat pork, but I would never support state law who would ban pork sale.
Let everybody eat what they want.

[Methusalem]

I immediately knew that you created this thread.

[Argestes]

http://therealrevo.com/blog/wp-content/uploads/2012/02/PigTram2.png

:sing:

[hisn]

ewh
http://s3-media1.ak.yelpcdn.com/bphoto/ncK7Yh_UEpTtJmMSLFWFbg/l.jpg

[Methusalem]

ewh
http://s3-media1.ak.yelpcdn.com/bphoto/ncK7Yh_UEpTtJmMSLFWFbg/l.jpg

I doubt that this donut tastes well. :D

http://2.bp.blogspot.com/-PHsJNBA-p74/TtydJuj-l6I/AAAAAAAAAeQ/WilegXfb1vw/s320/homer_eating_donut_with_sprinkles_wallpaper_-_1280x1024.jpg

[Incal]

Yummy:

http://cdn-lucas-produccion.s3.amazonaws.com/wp-content/uploads/2013/06/el-fogondelasador.jpg

https://sphotos-a.xx.fbcdn.net/hphotos-ash3/579032_294261120657576_1372819907_n.jpg

http://newworldreview.com/wp-content/uploads/2013/01/chanchoalcilindro1.jpg

http://images03.olx.com.pe/ui/7/42/09/1370576828_517713309_5-Pollo-y-chancho-al-cilindro-carnes-al-cilindro-Callao.jpg

[riverman]

I had ham tonight, it's good however I prefer beef.

[YeshAtid]

swivel on that muzzies!

[Philo]

No, I don't like Spaniards.

[riverman]

I doubt that this donut tastes well. :D

http://2.bp.blogspot.com/-PHsJNBA-p74/TtydJuj-l6I/AAAAAAAAAeQ/WilegXfb1vw/s320/homer_eating_donut_with_sprinkles_wallpaper_-_1280x1024.jpg


Oh come on! You know it's great!

[Mark]

Lechon Paksiw

http://i.imgur.com/sophANm.jpg

[Lemon Kush]

ewh
http://s3-media1.ak.yelpcdn.com/bphoto/ncK7Yh_UEpTtJmMSLFWFbg/l.jpg

I'd eat that, doesn't look too bad

[riverman]

I'd eat that, doesn't look too bad


I'd eat three of those, with bacon on the side, for breakfast.

[Gauthier]

Love pork chops, preferably thin cut. ;)


http://img703.imageshack.us/img703/8526/1u5h.jpg (http://img703.imageshack.us/i/1u5h.jpg/)

[Mortimer]

i like pork it is my favourite type of meat, but i respect that muslims dont eat it.

[Argestes]

American Pride Pork Chop

http://www.porkbeinspired.com/RecipeImages/HR/american_pride_pork_chop_hr.jpg

Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Servings: 4


Ingredients

4 bone-in ribeye (rib) pork chops, 1-inch thick
2 teaspoons brown sugar
1 1/2 teaspoons coarse salt
1/2 teaspoon coarse black pepper
1/2 teaspoon ground allspice
1/4 teaspoon dried thyme leaves


Cooking Directions

Combine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture.

Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium rare doneness about 4-5 minutes per side or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.


Serving Suggestions

Insert the meat thermometer into the pork chops horizontally to get an accurate reading. Serve with potato salad, corn on the cob, and Traditional Slow-Cooked Baked Beans.

Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


:love0031: :love0031: :love0031:

:sing:

[Fear Fiain]

What I made for dinner:

Coat bottom of pan with olive oil, salt and basil.
Take pork chops, pan fry until a whitish colour.
pour in port or red wine
cook until done. note that the wine will stain the pork a burgundy colour, be sure not to undercook.

[Gauthier]

Another pork product I find tasty is fresh made fried pork skin. Delicioso!

http://img51.imageshack.us/img51/8334/p0lh.jpg (http://img51.imageshack.us/i/p0lh.jpg/)

[Virtuous]

My religion also includes Porkism.

[alfieb]

http://www.salon.com/2013/06/27/ammunitions_manufacturer_selling_pork_coated_bulle ts_to_fight_muslims_partner/

The best use for pork.


The advertising pitch says it all: “Put some Ham in MoHAMed.”

Jihawg Ammunition, based in Dalton Gardens, Idaho, has recently begun selling bullets laced with a pork coating, promising “patriot” gun owners that the bullets “will strike fear into the hearts of those bent upon hate, violence and murder.”

Consumption of pork is forbidden in Islam. The idea behind the bullets is that a Muslim hit by them would be desecrated and unable to go to heaven.

This isn’t the first time Hatewatch has heard claims of pork-coated bullets from Muslim-bashing profiteers. In May 2011, we reported on a company called Silver Bullet Gun Oil, which said it had produced for sale a gun oil laced with pork fat. In that case, the creator openly affirmed the offensiveness of his product. “It is designed as an affront to an entire belief structure,” the business owner told Hatewatch at the time.

[Argestes]

http://images1.wikia.nocookie.net/__cb20090424163631/lyricwiki/images/c/c8/Blabla.GIF

Just give up rubbing your lamp and come to the light side ZnZn, we have pork chops.

:sing:

[Artek]

http://www.youtube.com/watch?v=BBoLA_BQ4tU

[Fear Fiain]

What I made for dinner:

Coat bottom of pan with olive oil, salt and basil.
Take pork chops, pan fry until a whitish colour.
pour in port or red wine
cook until done. note that the wine will stain the pork a burgundy colour, be sure not to undercook.
35332

[Argestes]

Country-Fried Pork & Peppers

http://www.porkbeinspired.com/RecipeImages/HR/country_fried_pork_and_peppers_hr.jpg

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4


Ingredients

4 boneless ribeye (rib) pork chops, 3/4-inch thick
6 tablespoons cornmeal
4 tablespoons flour
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cumin
1 medium green bell pepper, cut in strips
1 medium sweet red bell pepper, cut in strips


Cooking Directions

Pound pork to 1/4-inch thickness. Blend well the cornmeal, flour, paprika, garlic salt, onion powder, pepper and cumin. Dip pork in water; allow excess water to drip off. Coat with cornmeal mixture on both sides. In large skillet heat olive oil. Cook pork over medium heat for 3 minutes. Turn over and add pepper strips to skillet. Cook 3 more minutes or until pork is nicely browned. Remove pork from skillet. Cook peppers 1-2 minutes more if necessary until tender. Serve pork with peppers.

Serving Suggestions

Smothered with sauteed peppers, these cornmeal-dusted and fried pork cutlets go country-fried steak one better. Serve with vinegar coleslaw and mashed potatoes.

Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


:love0031: :love0031: :love0031:

:sing:

[riverman]

Amazing recipes

[Argestes]

Pork Be Inspired (http://www.porkbeinspired.com/index.aspx) is the place to go.

:sing:

[1stLightHorse]

not much of a pork eater myself, but when i was a kid, this is where i was at:
Chinese roast pork
http://cookingwithali.files.wordpress.com/2010/04/siu-yuk.jpg

[Incal]

It's a European thing, you wouldn't get it.

LOL now that you mentioned it, I have realized that pork is a common meal in the diet of developed cultures while it's forbidden or pretty much unknown in backward ones. For example in Japan, which is not European but a very advanced culture, pork is also the favorite meat:

http://www.japantimes.co.jp/life/2011/10/28/food/pig-in-japan-the-nations-most-popular-meat/#.UdiUrW3gyYE

[Wolf]

Tasty "Haxn":

http://blog.speisekarte.de/wp-content/uploads/2010/09/Haxn.jpg

http://www.grillsportverein.de/grillrezepte/images/recipe/3.jpg

[Temujin]

Nothing beats Ukrainian pork fat in chocolate.



http://62.152.53.132/pics/pics_preview/3/3/2/89233.jpg
http://62.152.53.132/pics/pics_preview/8/2/2/89228.jpg
http://62.152.53.132/pics/pics_preview/2/3/2/89232.jpg
http://s07.radikal.ru/i180/1105/5f/92ddf7cd1c4e.jpg
http://t2.gstatic.com/images?q=tbn:ANd9GcQftjfWE97A03bkrYjeFK2X7-Iy7dyNNI3LlasPbe11E-0DEGtE

[Wolf]

Nothing beats Ukrainian pork fat in chocolate.

:rolleyes2:

[Methusalem]

LOL now that you mentioned it, I have realized that pork is a common meal in the diet of developed cultures while it's forbidden or pretty much unknown in backward ones. For example in Japan, which is not European but a very advanced culture, pork is also the favorite meat:

http://www.japantimes.co.jp/life/2011/10/28/food/pig-in-japan-the-nations-most-popular-meat/#.UdiUrW3gyYE

Correlation does not imply caution. According to your logic, Nigerians, Congolese and other West/Centralafricas have a more developed culture since they also eat a lot of pork.

[Temujin]

:rolleyes2:

That's aphrodisiac food. :cool:

As far as I know there used to be jokes among Russians about Ukrainians loving pork fat in chocolate due to high consumption of the product in Ukraine, until some of them started making it in chocolate. :picard1:

[Wolf]

As far as I know there used to be jokes among Russians about Ukrainians loving pork fat in chocolate due to high consumption of the product in Ukraine, until some of them started making it in chocolate. :picard1:

That reminds me of a British "delicacy": deep-fried Mars bars

http://percicilan.files.wordpress.com/2010/06/fried-mars-bar.jpg

[Kazimiera]

If someone has a problem with pork, then please stay out of this thread. And refrain from posting pictures which are meant to disgust. **looking your way, ZnZn**

[hisn]

pigsong*_^

http://youtu.be/49_OQYRwhn4

[Argestes]

If someone has a problem with pork, then please stay out of this thread. And refrain from posting pictures which are meant to disgust. **looking your way, ZnZn**


http://www.youtube.com/watch?v=kLV0XoZ2-44

:sing:


OT: This really sounds great:

Cheesy Ham and Macaroni

http://www.porkbeinspired.com/RecipeImages/HR/cheesy_ham_and_macaroni_hr.jpg

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6


Ingredients

1 1.8-oz package white sauce mix
2 cups milk
1/2 cup Parmesan cheese, grated
1/2 cup American cheese, cubed
1/8 teaspoon ground pepper
7 ounces macaroni, cooked according to directions, drained
1 1/2 cup ham, fully-cooked
1 cup frozen green peas


Cooking Directions

Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot.
*If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.

Serving Suggestions

Become a hero with your kids when you serve this creamy combination of cheese, ham and macaroni. Better yet, invite your kids to help you make it. Serve with apple slices.

Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


:love0031: :love0031: :love0031:

:sing:

[FrostDragon]

Before:
http://img.pokemondb.net/artwork/spoink.jpg
After:
http://www.thekitchenhotline.com/wp-content/uploads/2010/05/ham3.jpg
Ham, Pokemon style!

(So what if I'm Jewish?)

[FrostDragon]

Also, did you know pork chops cost is about a quarter (!) of the price of lamb chops? I have an uncle living in Toronto, he said 100$ would supply you with pork for an entire year! Is that true?
(What do you mean by "American cheese"? Would a Swiss/Dutch Emmental do the trick?)

[MelinusMargos]

http://www.mondozio.it/wp-content/uploads/2011/06/0000001290_0005-Salame-2.jpg
http://accantoalcamino.files.wordpress.com/2010/02/prosciutto-crudo1.jpg
http://0.tqn.com/d/italianfood/1/0/4/0/1/lardosliced.jpg
Vlad's dinner, impaled pork
http://farm4.staticflickr.com/3406/3220616132_6b7811c98d.jpg

[Norka]

Pork my second favorite meat. :yumyum:

http://www.swifttrade.com.au/images/primalporkcuts.jpg

[FrostDragon]

Grilled pork chops anyone? I like them alot!
http://www.zenreich.com/ZenWeb/images/porkchop3.JPG
Oh, and I'm going to try the Macaroni ham recepie, thanks!
(My favorite meats are mostly pork and beef, but I'll happily eat other meats too, it's just a pity lamb chops are so expensive here...)

[hisn]

pigsong*_^

was gonna post `happy birthday pigface christus (http://youtu.be/zP8JUf6vxCQ)` but chose the sowbelly lovers' chorus l imagined would follow Kaz's ruling.. lighthearted enough, eh? (;

[alfieb]

http://25.media.tumblr.com/tumblr_lwwvhppPXV1qc3jbco1_400.jpg
Pork cocktail

[Argestes]

http://doberman-chat.com/community/styles/default/xenforo/smilies/sign14.gif

Tofu warrior, eh?

:lmao

Eat a stake, drink some wine, do some fucking.

I guarantee you one thing, you veggies are creeping the hell out of people.

:sing:

[Argestes]

What do you mean by "American cheese"? Would a Swiss/Dutch Emmental do the trick?

That's what the recipe says.
I guess, normal Cheddar is fine, no need to waste your money on Emmental.

:sing:

[hisn]

Tofu warrior, eh?

:lmao

Eat a stake, drink some wine, do some fucking.

I guarantee you one thing, you veggies are creeping the hell out of people.

:sing:

what vegetables? just thought the song was amusing.

[FrostDragon]

I buy Emmental regularly, so why not? Would it blend well?

[Argestes]

I buy Emmental regularly, so why not? Would it blend well?

Why not?
All you need is add more salt, I guess.

:sing:

[FrostDragon]

Ham is mostly cured and is key for many sandwiches; ham and cheese anyone?
http://www.freshstop.co.za/wp-content/uploads/2011/11/top-10-sandwiches-cheese-and-ham-sandwiches.jpg

[B01AB20]

http://www.carnsgascons.com/imas/articulos/ab1b78005529893aa2022e6d345d571147329131.JPG


pig's foot with snails in sauce, :cool:, beat this.
http://www.turaris.net/imatges/cuina/026_g.jpg

[morski]

Pork with Sauerkraut. One of the best dishes known to mankind.

http://media.snimka.bg/5985/018225626.jpg?r=0
http://www.hera.bg/im/1287.m600.jpg
http://www.24chasa.bg/Images/Cache/Image_340155_126.jpg

[Lena]

Smoked pork loin, my fav grilled food :love0033:

http://www.beopopust.rs/uploaded_pictures/content/ponude/640x480/350-din-umesto-700-din-za-1-porciju-350gr-bele-vesalice-ili-dimljenog-vrata-sa-pomfritom-964-3.jpg

[1stLightHorse]

LOL now that you mentioned it, I have realized that pork is a common meal in the diet of developed cultures while it's forbidden or pretty much unknown in backward ones. For example in Japan, which is not European but a very advanced culture, pork is also the favorite meat:

http://www.japantimes.co.jp/life/2011/10/28/food/pig-in-japan-the-nations-most-popular-meat/#.UdiUrW3gyYE

Pigs are more intelligent than cattle, chicken and sheep (some research suggests smarter than domestic dogs). They're also extremely brave animals and contrary to their reputation quite clean. It's a shame really to kill such a cool animal, but maybe advanced cultures are benefitting from incorporating swine superiority into their diets.

[hisn]

That's the typical rhetoric; pigs are foragers so they have adaptive abilities from seasonal changing of their diet. lt's not of superiority to predatory animals whose intelligence is just more integrated into their bodies than swine (subtle sight, smell, skills in hunting). lt's okay hunting pigs in the wild where they have some chance but slaughter seems inhumane, unfeeling to me. Still, l prefer them killed than lambs or any domestic animal l have sentimental attachment to which is routine in the East.

[Mark]

I'm going to be having pork teriyaki for dinner. :D

http://i.imgur.com/MBA5wDi.jpg

[Argestes]

Puffy Omelet with Canadian Bacon Filling

http://www.porkbeinspired.com/RecipeImages/Recipe/puffy_omelet_with_canadian_bacon_filling_recipe.jp g

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2


Ingredients

3 ounces Canadian style bacon, cut into thin strips
4 egg white
4 egg yolks
1/4 cup Cheddar cheese, shredded (1 ounce)
1/2 teaspoon fresh basil, chopped OR 1/4 teaspoon dried basil
1/4 teasp white pepper
5 teaspoons butter or margarine
1/2 cup fresh mushrooms, sliced
1/4 cup green pepper, chopped
1 large tomato, peeled, seeded and chopped


Cooking Directions

Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites.

In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of the butter over medium heat till a drop of water sizzles. Spoon egg mixture into skillet, gently smoothing surface. Reduce heat to low; cook for 7 to 8 minutes or until the bottom is golden.

Bake in a 350 degree F. oven for 10-12 minutes or until knife inserted halfway between center and outer edge comes out clean.

Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 minutes or until tender. Add the remaining basil and tomato; cook 5 minutes or till liquid is reduced, stirring occasionally.
Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half. Tip skillet and fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter. Serve immediately.

Serving Suggestions

Breakfast for two, serve this omelet with fresh strawberries, buttered croissants, and good coffee.

Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


:love0031: :love0031: :love0031:

:sing:

[Argestes]

Grilled Sausage and Pesto Pasta

http://www.porkbeinspired.com/RecipeImages/HR/grilled_sausage_and_pesto_pasta_hr.jpg

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4


Ingredients

12 ounces Italian sausage links
8 ounces farfalle or other small pasta shape, cooked and drained, kept warm
1/2 cup basil pesto, purchased or homemade
1/2 red bell pepper, seeded and diced
2 ounces Parmesan cheese, grated
fresh basil, chopped


Cooking Directions

Prepare medium-hot fire in grill; grill sausage directly over fire, turning to cook and brown evenly, about 10-12 minutes, until internal temperature on a thermometer reads 160 degrees F. Remove from fire and set aside. In large shallow bowl, toss farfalle and pesto; toss to coat evenly. Slice sausage into rounds and add along with diced red pepper and cheese. Garnish with chopped fresh basil.


Serving Suggestions

Use the hot grill to grill garlic bread or heat focaccia to accompany this easy and hearty summer dish. Toss fresh garden tomato wedges lightly with a vinaigrette to serve alongside. Grill fresh peaches over dying coals, brush with butter and brown sugar and serve on top of vanilla ice cream.

Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


:love0031: :love0031: :love0031:

:sing:

[Methusalem]

Pigs are more intelligent than cattle, chicken and sheep (some research suggests smarter than domestic dogs). They're also extremely brave animals and contrary to their reputation quite clean. It's a shame really to kill such a cool animal, but maybe advanced cultures are benefitting from incorporating swine superiority into their diets.

So why don't we eat monkeys...no wait a second let us eat human meat to increase our intelligence and to become more 'cultural advanced' according to our resident genius Incal. I heard that human meat tastes sweet. Like candy. :laugh:

Yes those cannibals were surely 'advanced'^^:

http://sinsofcinema.com/Images/Real%20Cannibal%20Holocaust/Real%20Cannibal%20Holocaust%20(16).jpg

[Argestes]

Ray’s Tropical Pork Chop Sandwiches

http://www.porkbeinspired.com/RecipeImages/HR/rays_tropical_pork_chop_sandwiches_hr.jpg

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8


Ingredients

8 boneless ribeye (rib) pork chops, 1/2 to 3/4-inch thick
8 sandwich rolls
8 slices pineapple
8 slices red bell pepper

Marinade:

1/2 cup pineapple juice
1/2 cup coconut milk
1/4 cup red onion, finely chopped
3 tablespoons coconut rum
1 tablespoon Key Lime juice
1 clove garlic, crushed
1 teaspoon guava paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon vanilla
Pinch nutmeg


Cooking Directions

To make the marinade: Whisk together all the marinade ingredients. Put the pork chops in a zip-top bag or a glass bowl and pour the marinade over them. Toss to coat well. Marinate in the refrigerator for 24 hours, tossing occasionally to coat evenly.

Prepare the grill for cooking over direct medium-high heat. Grill the chops for about 8-9 minutes, turning once or twice, until done to an internal temperature of 145 degrees Fahrenheit, followed by a 3-minute rest time.

Place each pork chop on a bun. Quickly grill the pineapple slices for 1 minute on each side and put them on top of the pork chops. Top each with a slice of red pepper to serve.


Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


:love0031: :love0031: :love0031:

:sing:

[Argestes]

Grilled Thai Tenderloin Cutlets

http://www.porkbeinspired.com/RecipeImages/HR/grilled_thai_tenderloin_cutlets_hr.jpg

Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: 4 hours
Servings: 10


Ingredients

2 pork tenderloins
2 tablespoons garlic, minced
2 tablespoons fresh ginger, grated
1/3 cup soy sauce
1 tablespoon garlic chili paste
2 tablespoons fresh mint, minced
sandwich buns, (optional)


Cooking Directions

Cut tenderloins crosswise into 1-inch pieces; flatten with heel of hand to about 1/8-inch thickness and place in shallow pan. Combine remaining ingredients and pour over pork cutlets; cover and refrigerate for up to four hours. Remove pork from marinade (discard remaining marinade) and grill over medium-hot coals just until nicely browned; about 2-3 minutes per side. Serve on sandwich buns if desired.


Serving Suggestions

The versatility of pork tenderloin makes it the perfect centerpiece for an outdoor meal. These cutlets add an exotic touch to your patio dinner. Serve on buns along with Sesame Cucumbers.

Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


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:sing:

[Roy]

This thread was dedicated to Muslims, I guess? :confused:

[Norka]

Сало!!

http://os1.i.ua/3/1/4186659_cb62f274.jpg

[Argestes]

This thread was dedicated to Muslims, I guess? :confused:

Nah... just to all pork lovers around the world.

But I dedicated my signature to the jihados.

:sing:

[B01AB20]

grease and only grease... but fried with olive oil (more grease :D) it tastes delicious.

the healthy mediterranean cuisine you know :cool:

http://iberianmeat.com/images/TocinoConSecretoCorte.jpg

[FrostDragon]

Сало!!

http://os1.i.ua/3/1/4186659_cb62f274.jpg

I didn't find salo for sale where I regularly buy meat...how does it differ from beef fat?

[Argestes]

Saucy Chili-Orange Pork Back Ribs

http://www.porkbeinspired.com/RecipeImages/HR/Saucy_Chili-Orange_Pork_Back_Ribs_HR.jpg


Prep Time: 20 minutes
Cook Time: 2 hours
Marinating Time: 4 hours
Servings: 4


Ingredients

4 pounds baby back pork ribs
1 1/2 cups orange juice, OR apple juice
1/2 cup chili sauce
2 tablespoons hoisin sauce
1 tablespoon orange rind, grated
1 tablespoon hot sauce, (or to taste)
2 teaspoons brown sugar, firmly packed


Cooking Directions

Place ribs in a 4 to 5 quart dish. Add orange juice and cover. Marinate 30 to 60 minutes. Combine chili sauce, hoisin sauce, orange rind, hot sauce and brown sugar in a small bowl. Prepare a medium fire in charcoal grill or preheat one side of gas grill to medium.
Remove ribs from dish and pat dry. Place ribs on grill and grill with indirect heat about 1 1/2 to 2 hours or until tender, brushing with sauce several times during the last 20 minutes of grilling.


Serving Suggestions

Give your grill something to get fired up about. Enjoy these little sweet and a bit spicy ribs with vegetable kabobs and coleslaw.


Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


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:sing:

[KrashNick]

...

[Caismeachd]

Some people will never know the taste of bacon. No wonder there is so much violence.

[morski]

Some people will never know the taste of bacon. No wonder there is so much violence.

And the irony is that while on one hand the deprivation of pork makes one violent, on the other - the indulgence in it leads to one being a rather good distributor of violence.:D

[RandoBloom]

Nah... just to all pork lovers around the world.

But I dedicated my signature to the jihados.

:sing:


Your signature is beautifull, really in good with the Ramadan and the festivities :D
For all muslims I would like to thank you for sharing the joy of Ramadan with us :)

[RandoBloom]

Some people will never know the taste of bacon. No wonder there is so much violence.

http://mw2.google.com/mw-panoramio/photos/medium/20989054.jpg
https://ss1.knok.ba/pics/products/xl/0000/0000/3597/1340369575943.jpg
http://www.helloserbia.com/wp-content/uploads/2011/01/prsuta_251206.jpg
http://www.alo.rs/resources/img/11-01-2013/single_news/265198-prsut-emil-conkic-beograd-di001477512.jpg
http://informer.ba/wp-content/uploads/2011/07/23241.2371965.jpg

No need for bacon when you know the taste of Prsut :D
Put some on the pan and let it sizzle :D

[Skerdilaid]

Your signature is beautifull, really in good with the Ramadan and the festivities :D
For all muslims I would like to thank you for sharing the joy of Ramadan with us :)

During celebrations you should be allowed to snack on anything.

I say take bite:p

[Argestes]

Blackberry-Jalapeno Spareribs

http://wm7.walmart.com/uploadedImages/Landing_Experiences/2013/Steak/Recipes/05-Image-blackberry-jalapeno-spareribs_300x225.jpg


Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 4-6


Ingredients

2 racks pork spareribs, with breast bone removed (St Louis-style ribs; 6-7 pounds total)

Dry Rub:

1/4 cup dark brown sugar, packed
4 teaspoons garlic salt
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne, (ground red pepper)
1/4 teaspoon cinnamon

Liquid Seasoning:

3/4 cup apple juice
1/4 cup blackberry preserves
1 tablespoon reserved Dry Rub mix
1 1/2 teaspoons balsamic vinegar
1 teaspoon minced garlic, (2 cloves)
1 teaspoon jalapeno pepper, seeded and minced

Finishing Glaze:

1/4 cup white vinegar
2 tablespoons plus 1 1/2 teaspoons apple cider vinegar
2 tablespoons plus 1 1/2 teaspoons Worcestershire Sauce
2 1/2 teaspoons reserved Dry Rub mix
1/2 cup plus 2 tablespoons dark brown sugar, packed
2 tablespoons tomato paste
2 tablespoons maple syrup
1 tablespoon plus 1 1/2 teaspoons molasses, mild-flavored
1 tablespoon blackberry preserves
1/4 teaspoon jalapeno pepper, seeded and minced
1/8 teaspoon hot chili sauce, (siracha)


Cooking Directions

If necessary, remove the thin membrane from back of each rack of rib; discard membrane.

In a small bowl, stir together Dry Rub ingredients until well combined. Reserve 1 tablespoon of the rub for the Liquid Seasoning mixture and 2 1/2 teaspoons for the finishing sauce. Generously apply the remaining rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.

Prepare and preheat a grill for 250° F indirect heat. Place ribs on grill grate, meat side up, Close lid and cook for 2 hours, 15 minutes.

On work surface, lay out 2 double-thick sheets of heavy duty aluminum foil. Lay one rib rack, meat side down, on each double-thickness of foil. Mix the liquid seasoning in a small bowl. Pour about 1/2 cup of the liquid over each rib rack. Tightly close up the foil packages pressing out as much air as possible.

Return ribs to the grill and cook, covered, for 1 hour.

Meanwhile, for glaze, combine the white vinegar, apple cider vinegar, Worcestershire sauce, and reserved rub in a small nonreactive saucepan. Bring mixture to a boil; remove from the heat. Using a wire whisk, stir in remaining ingredients until well combined.

Carefully, unwrap the ribs and discard the foil and juices. Brush glaze on both sides of the ribs. Return the ribs to the grill and cook, covered, for 10 to 15 minutes more or until the glaze begins caramelizes. Meanwhile, heat remaining glaze.

To serve, transfer ribs to a platter and lightly brush with some of the remaining glaze. Cut each rack in 2 or 3 pieces. If desired, serve with remaining glaze to pass.


Serving Suggestions

Recipe courtesy of Chris Lilly, on behalf of the National Pork Board.


Courtesy of: Pork Be Inspired (http://www.porkbeinspired.com/index.aspx)


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:sing:

[1stLightHorse]

Pork shish kebab:
http://jonoandjules.files.wordpress.com/2011/05/pork-pepper-kebabs.jpg