Monday, April 11, 2011

So ... pork!

Yesterday I shared some thoughts about pork I had bought. Turns out they were "chops" from a hunk o' pig just like the one above. Everything I found via Google convinced me that these were not bits of bliss to be blithely cooked fast. Those of you who said that - thank you. These pork pieces, about 6" x 8" and 1/2" thick looked wonderful. I removed the bone each one had in the center and then folded them in half, put them in a casserole dish and added these things: garlic powder, onion powder, pepper, cayenne, and a 28 oz. can of whole tomatoes (I cut them up a bit, about 3 cuts per tomato) with their juice. A 275 degree oven for 4 hours yielded a marvelous result. 'Nuff said.

The other thing in my post yesterday was chicken wings. They are submerged in a miso solution and will stay there until tomorrow. We'll polish off the pot roast (what, you don't remember I made pot roast?) tonight.


Jenn said...

Sounds simple and delicious!! Do you think that folding the pork in half is necessary, or could you cook them laying flat in the dish with changing nothing else?

Andrea the Kitchen Witch said...

the pork sounds wonderful!! That cut I totally agree needs a long slow (preferably moist like a braise unless its being smoked) cooking method. I bet it was amazing!! The miso wings sound good too. Big sucker for miso :)

I still need to post my brined chicken quarters. Soon :)

Michael Toa said...

The pork sound delish! I just imagine it'll be so tender and flavourful. Did you have it with the gratin?
I look forward to the miso wings.

Only Fish Recipes said...

wow...that sounds absolutely simple and delicious....n so flavorful !

Mary said...

Your pork sounds like it will be wonderful. It really is hard to beat simple and delicious. Have a great day, Stephen. Blessings...Mary

Pam said...

It does sound delicious... Now I am craving pork. Looking forward to hearing how the wings turn out.

Chris said...

Braising and pork = delicious.

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