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Post by ozymandias on May 23, 2015 14:45:21 GMT 10
The other day, on a whim, I bought a chunk of pickled pork from Coles. Yesterday, day off, I threw it in the slow cooker with some carrots, onions, bay leaves, cider vinegar and a bit of sugar and let it cook for 8 hrs or so (was out of the house doing stuff so I may have overcooked it. Still, I was rewarded with about a kg of tender, fall apart meat and some tasty salty-sweet stock. Now, I am not sure what to do with it . I was expecting it to come out more...solid, that I could slice like a roast, or boiled ham. Instead I got pulled pork material. First time I cooked pickled pork like that. I usually rinse the meat well, smoke it in my tiny stove-top kettle smoker and finish it in the oven or the BBQ I pulled some of it and kept it for sandwiches, tacos etc. I also left some chunks whole. Any idea how to serve them? Was thinking of making a thin bechamel, or even an hollandaise sause and serve it with that, brown rice or boiled taters and veg. Any other ideas?
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Post by smokey on May 23, 2015 16:50:07 GMT 10
Could fry some off and use in a Caesar salad or in a egg pie? Could make a simple brawn ?
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Post by chrisg on May 23, 2015 17:01:43 GMT 10
It's pretty versatile, especially if you like and enjoy cooking Asian, goes rather good as battered chunks in generic and more specifically Vietnamese or just keep pulling and go Vietnamese rolls The thought of a pie does have me wondering about a pork pie though Mick, introduce Ozy to the delight and simplicity of Hot Water Pastry Cheers
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Post by smokey on May 23, 2015 17:30:20 GMT 10
Oh Yeh, Ham Leek and asparagus in a transparent or semi white gravy with a hint of carrot wrapped in a hot water pie crust.,,,,, MMMMM Maybe even Calzone style
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Post by chrisg on May 23, 2015 17:43:55 GMT 10
I suppose it is sort of a ham Wow... um yeah, now that's fusion, I can't think of a reason not to do hot water as Calzone but never tried I'm not a massive fan of asparagus but leek onion and celery with carrot in a well seasoned well reduced bechamel, needs to be not too moist for a calzone although with a hot Q and Ozy has a BabyQ, you could pouch that up fast and get it totally rocking - provided the sauce was all pre-cooked but I'd do it that way any way. Hot water pastry is a snap Ozy, as Mick found, but we did just kinda complicate your using this pork Cheers
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osdave
Junior Member
Posts: 80
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Post by osdave on May 23, 2015 20:40:14 GMT 10
This is one I use for left over chunks of pork.
Three or four garlic cloves sliced thin. Reasonable bit of ginger, sliced thin. Coupla chillis chopped. All fried up quickly in a bit of oil. Stir the pork through it and take it off the heat.
In a saucepan I bang in half a cabbage, half a capsicum a heap of shallot, tablespoon Soy, big splash of Shoa Xing and a couple of table spoons of oyster sauce. Cook that up until the cabbage is looking good, stir in the pork, ginger etc. and away you go
dave
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