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/ck/ - Food & Cooking


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8350500 No.8350500 [Reply] [Original]

What is your favourite type of Pork?
https://www.youtube.com/watch?v=oycBIgEGEhI

>> No.8350507

>>8350500
The kind that comes from a pig.

>> No.8350523

>>8350507
/thread

>> No.8350533

Pork chop. Fried in oil & butter.

Although pork belly with apple & cider is a close second. Oh and Black Pudding, which is technically pork (blood & fat).

>> No.8350551
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8350551

Pork shoulder roast (aka pork butt, boston butt)

Bbq Pulled pork, carnitas, tamales, pozole, tacos al pastor all come from this cut. You can even came cracklings from the fat if there is a large fat cap on the meat. Also, the meat can be ground and made into sausages.

>> No.8350625
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8350625

>>8350551
yar

>> No.8350636
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8350636

>>8350500
All pork is beautiful 1/?

>> No.8350645
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8350645

>>8350500
all pork is beautiful 2/?

>> No.8350651
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8350651

>>8350500
all pork is beautiful 3/?

>> No.8350658
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8350658

>>8350500
all pork is beautilful 4/?

>> No.8350659

>>8350651
GOD DAMMIT FUCK YOU

>> No.8350664
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8350664

>>8350500
all pork is beaufiul 5/?

>> No.8350668
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8350668

Top loin.

It goes great with anything.

Cushion is good too.

>> No.8350669
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8350669

>>8350500
all pork is beautiful 6/?

>> No.8350673
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8350673

large black. Any other heritage pork eaters here?

>> No.8350674

>>8350668
fucking a. big ole piece of pork loin in 4 and 6 of mine too. =-D

>> No.8350680

>>8350500
I have a soft spot for pork belly.

>> No.8350683
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8350683

>>8350500
all pork is beautiful 7/7

>> No.8350686

>>8350673
what a beautiful animal.

>> No.8350703
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8350703

>> No.8350711
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8350711

Made some strawberry compote. Stuck it on top of cottage cheese

>> No.8350712

>>8350711
Your favorite cut of pork is strawberry compote?

>> No.8350726

Pork cheeks are great in a stew, liver is bretty good with mash and asparagus. Black Pudding is top tier tho.

>> No.8350733

there's a reason ya never see beef bacon for sale

Pork>beef

>> No.8350741

>>8350733
There's a reason you never see pig milk cheese for sale.
cow > pig

>> No.8350762
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8350762

>>8350500

>> No.8350765
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8350765

>>8350762

>> No.8350770
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8350770

>>8350765

>> No.8350779
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8350779

>>8350770

>> No.8350837

Unsliced slab bacon, I cut it myself to about a quarter to half inch thick per slice.

>>8350733
My butcher actually has beef bacon

>> No.8351548

>>8350726
Pork jowls also make top tier crackling. The pig is truly an animal that is great eating snout to tail.

>> No.8351555

Is there any cut of meat tastier, more economical and versatile than pork shoulder?
Belly's great too but lacks the diversity or economy of shoulder.
Great to roast. Makes great ham. Braises. Stews. Mince. Pulled pork. Crackling. You can get reasonably lean meat from the muscles and get lard or crackling from the fat cap.
It's great. I love it. GOAT. Well... PIG.

>> No.8351622

>>8350500
Long

>> No.8351694
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8351694

>>8350659
terribly sorry, friend. did i offend you?
all pork is beautiful. HA and a pizza captcha

>> No.8351790

I bought something labeled 'Pork Shoulder Butt Country Style Ribs' for a stew because it was the only thing in the store with 'shoulder' in it. What exactly did I buy?

>> No.8351941

belly, hands down. all that succulent fat... mmm

>> No.8351962

>>8350500
I made cutlet a few nights ago, forgot how delicious it is. Kinda undercooked part of it but I was drunk

>> No.8351963

>>8351941
Literally the only correct answer.

Have you tried grilling pork belly like Koreans do?

>> No.8352540

I like to slow cook a loin with a lot of seasoning on the outside then cut it really thin and put a big pile on each plate with some bbq sauce over it and a generous portion of home made mac n cheese with gouda, cheddar and muenster cheeses and some southern green beans

>>
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