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Thread: We need a thread on other pork dishes.

  1. #1

    Default We need a thread on other pork dishes.

    One of the few Filipino foods I really like is liempo. Liempo is marinated pork belly that is grilled and served with a spiced vinegar dipping sauce. It is about 3/4 of an inch thick. I've never made it, but I'm going to give it a shot tomorrow.

    Here is the recipe I'm using. http://kusinacook.blogspot.com/2013/...po-recipe.html

    Step 4 in the to grill section confirms that this is an authentic recipe.

    Post your non pulled pork, ribs, and bacon adventures here.

  2. #2
    Senior Member BigFatMeanie's Avatar
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    Love the Philippines and love the Filipinos, but the cuisine ranks at or near the bottom of all the cuisines in Asia and Southeast Asia.

    I think there is a thread on this board (or maybe it was on CG?) where I rave about Vietnamese grilled pork patties, called Bun Nem Nuong, and I know Lebowski has become quite a connoisseur of them as well. I couldn't find the thread after a few meager searches but Bun Nem Nuong is one of the best pork-based dishes I've ever had in my life.

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    Trump-hating snowflake Jeff Lebowski's Avatar
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    Quote Originally Posted by BigFatMeanie View Post
    Love the Philippines and love the Filipinos, but the cuisine ranks at or near the bottom of all the cuisines in Asia and Southeast Asia.

    I think there is a thread on this board (or maybe it was on CG?) where I rave about Vietnamese grilled pork patties, called Bun Nem Nuong, and I know Lebowski has become quite a connoisseur of them as well. I couldn't find the thread after a few meager searches but Bun Nem Nuong is one of the best pork-based dishes I've ever had in my life.


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  4. #4

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    Quote Originally Posted by BigFatMeanie View Post
    Love the Philippines and love the Filipinos, but the cuisine ranks at or near the bottom of all the cuisines in Asia and Southeast Asia.

    I think there is a thread on this board (or maybe it was on CG?) where I rave about Vietnamese grilled pork patties, called Bun Nem Nuong, and I know Lebowski has become quite a connoisseur of them as well. I couldn't find the thread after a few meager searches but Bun Nem Nuong is one of the best pork-based dishes I've ever had in my life.
    There are very few Filipino dishes that I like. I think Vietnamese is best Asian cuisine. However, my wife loves Filipino so I make liempo, Filipino pork bbq and adobo. Keeps her sane and keeps me from starving.

    I absolutely love Bun Nem Nuong. I should find a recipe.

    edit.......I need to use the one JL linked.

  5. #5

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    Tonight's dinner. Pork belly two different ways. Both delish.

    image.jpg
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    Somewhat Idahoan Drunk Tank's Avatar
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    My sis wanted pork belly for her birthday dinner. I have only smoked pork belly one time before and I thought it was just ok.

    These are rubbed with Plowboy's Yard Bird rub and the skin is rubbed with olive oil and sea salt. We'll see how it turns out.

    On the bright side, I has to buy the whole case if pork belly so I have 38lbs of belly to make bacon with.

    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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    Somewhat Idahoan Drunk Tank's Avatar
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    Just came off the smoker. Going to FTC until dinner. I'll prob crisp up the skin a little more on my parents gasser. Tastes great.

    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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    I ♥ gateway sex FN Phat's Avatar
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    Looks amazing.
    I'm your huckleberry.


    "I love pulling the bone. Really though, what guy doesn't?" - CJF

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    Somewhat Idahoan Drunk Tank's Avatar
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    Final pics.







    Taste was good; very rich. The cracklings on top were everyone's favorite. I'd like to try this with an Asian marinade.
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

  10. #10

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    Looks really good, DT.

    One of my favorite dishes here is the slab of bacon at a local high end steak house. The take about an 8 ounce cut of pork belly, marinate it overnight and the char grill it over mesquite. It is so tender and delicious. Makes my mouth water just thinking about it.

    The one thing Filipinos do well is pork belly. It is sold in every grocery store and everyone knows how to cook it right. Just about every day my lunch is liempo which is roasted belly. So good and so cheap.
    Last edited by CJF; 09-29-2013 at 09:03 PM.

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    Semper infra dignitatem PaloAltoCougar's Avatar
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    I did a honey mustard pork tenderloin on the Traeger this evening with very good results--surprisingly moist and excellent flavor. I used the recipe in the Traeger book that came with the smoker. It said to cook at 325 for 30 to 40 minutes or until an internal temp of 160, but it took nearly an hour to hit 145, which was good enough as I didn't want it well done. I've used hickory exclusively in my four attempts to date but I'll try mesquite next time. I wish I had local access to more pellet types.

    Bad luck for the second time with asparagus, which once again I left on the grill longer than I should have (30+ minutes when 20-25 would have been plenty). I don't really love asparagus anyway so I think I'll focus on meats for now. That said, I'm going to try bread before too long.

    I'm really enjoying my rookie year in Traegering and looking forward to more.

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    Somewhat Idahoan Drunk Tank's Avatar
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    My wife bought some country style pork rib (which is basically sliced pork butt) to "experiment" with making chile verde. Having had her "experiments" before, I decided to intervene before she got home from work.

    I fired up the smoker to a temp of 275, rubbed the pork ribs with BPS "Money" rub and onto the smoker they went. About an hour and a half later they were at 155-160 so I put them in a foil pan with a mixture if apple juice and BBQ sauce and cover tightly with foil. About 45 min later they were at 185-190 so I removed them from the pan and places them back on the smoker and glazed with a mixture of BBQ sauce and honey and let the glaze set.

    Turned out great for an impromptu meal. Served with rice and roasted bell peppers in a balsamic dressing.

    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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    sweet triple TripletDaddy's Avatar
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    That looks good but what happened to the chili verde? Is your wife's recipe not solid? Chili verde sounds good
    Fitter. Happier. More Productive.


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    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by TripletDaddy View Post
    That looks good but what happened to the chili verde? Is your wife's recipe not solid? Chili verde sounds good
    She has never made it before. She had no recipe. I wasn't about to subject myself and the kids to that. Would it have been good? We will never know.
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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    Trump-hating snowflake Jeff Lebowski's Avatar
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    That looks great, DT. I used to grill country style ribs all the time. Would like to try them in the smoker.

    Have you ever done a bone-in pork loin? Would like to try that too.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
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    Where's Wallace? Surfah's Avatar
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    I'd kill for a good chili verde recipe.
    "Nobody listens to Turtle."
    -Turtle

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    Somewhat Idahoan Drunk Tank's Avatar
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    Quote Originally Posted by Jeff Lebowski View Post
    That looks great, DT. I used to grill country style ribs all the time. Would like to try them in the smoker.

    Have you ever done a bone-in pork loin? Would like to try that too.
    I have never done a bone in pork loin, but it is on the list. I used to do a fruited pork loin with apricots and a wine reduction sauce that was really good, but haven't made that in years. Maybe Christmas or New years I'll do a crown roast of pork instead of prime rib (Sorry Cowboy).
    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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    sweet triple TripletDaddy's Avatar
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    Quote Originally Posted by Drunk Tank View Post
    I have never done a bone in pork loin, but it is on the list. I used to do a fruited pork loin with apricots and a wine reduction sauce that was really good, but haven't made that in years. Maybe Christmas or New years I'll do a crown roast of pork instead of prime rib (Sorry Cowboy).
    I did a crown pork roast a couple of years ago complete with paper frills. that thing was pricey but man it was delicious. I did it in the oven maybe this time will do it in the smoker.
    Fitter. Happier. More Productive.


  19. #19

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    Quote Originally Posted by TripletDaddy View Post
    I did a crown pork roast a couple of years ago complete with paper frills. that thing was pricey but man it was delicious. I did it in the oven maybe this time will do it in the smoker.
    That would be delicious if smoked in a vertical series gravity feed smoker.

  20. #20
    sweet triple TripletDaddy's Avatar
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    Quote Originally Posted by YOhio View Post
    That would be delicious if smoked in a vertical series gravity feed smoker.
    depends, which brand are you thinking?
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  21. #21

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    Quote Originally Posted by TripletDaddy View Post
    depends, which brand are you thinking?
    I forget. Schtupps or something like that.

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    Bald not naked Pelado's Avatar
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    Quote Originally Posted by Surfah View Post
    I'd kill for a good chili verde recipe.
    That MarkGrace thread has really increased the violent chatter around here.
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  23. #23

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    Slab bacon. I made it as an app for the brisket we are having for dinner. They didn't last long. I made up a sauce that matched it pretty well. This might become part of the regular rotation.

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    Trump-hating snowflake Jeff Lebowski's Avatar
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    Whoa. Deets please.
    "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
    "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
    "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

  25. #25

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    It's really easy. It's Chris Lilly's recipe. Costco is selling full pork bellies. I took about a 3 pound slab and cut into 1" to 1.5" wide strips. I put a paste of 1/4 mustard, chili powder, brown sugar, 4 teaspoons of salt and a teaspoon of cayenne pepper slathered each piece and then put in the refrigerator. After I pulled the brisket I turned the smoker up to 275. I smoked at 275 until internal temp hit 165. I cranked it up to 350 and let it go until the internal temp hit 190. I made a dipping sauce to compliment it. I made it up as I went but it was kind of a vinegary citrus dipping sauce that went really well together. My kids and nephews (all under 8) along with my parents and siblings devoured them.
    A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

  26. #26
    Bald not naked Pelado's Avatar
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    Quote Originally Posted by CJF View Post
    It's really easy. It's Chris Lilly's recipe. Costco is selling full pork bellies. I took about a 3 pound slab and cut into 1" to 1.5" wide strips. I put a paste of 1/4 mustard, chili powder, brown sugar, 4 teaspoons of salt and a teaspoon of cayenne pepper slathered each piece and then put in the refrigerator. After I pulled the brisket I turned the smoker up to 275. I smoked at 275 until internal temp hit 165. I cranked it up to 350 and let it go until the internal temp hit 190. I made a dipping sauce to compliment it. I made it up as I went but it was kind of a vinegary citrus dipping sauce that went really well together. My kids and nephews (all under 8) along with my parents and siblings devoured them.
    Why the two stages of the cook? Why not leave it at 275 until 190? Or start it at 350?

    Sent from my SM-G930V using Tapatalk
    "I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
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  27. #27

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    Quote Originally Posted by Pelado View Post
    Why the two stages of the cook? Why not leave it at 275 until 190? Or start it at 350?

    Sent from my SM-G930V using Tapatalk
    The recipe actually says to keep it at 275 the whole time, but this meat has a high fat content and is soft. I wanted a charred and more firm outside while still getting some smoke on it. The reverse sear works well for what I was looking for, but I'm sure it would be great just staying at 275 the whole way.
    A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

  28. #28

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    I picked up a 4 pound dry cured pack of bacon at Costco this weekend. Just on a whim I decided to throw them on the smoker with my homemade rib rub and some of BPS Jalapeņo rub sprinkled over each slice. Smoked at 250 for 40 minutes and the increased to 350 for 20 minutes to crisp up. Wow. Bacon to 11. So good.
    A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

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