Herbie
Veteran
Yes it's Jackfruit. I made it for a lunch party so I'll post the recipe this evening
The CookingBites recipe challenge: pork
- Thread starter Morning Glory
- Start date
Frizz1974
Veteran
Omg. The Late Night Gourmet nearly killed me. I can’t stop laughing. Or showing everyone.
murphyscreek
Veteran
Mountain Cat
Veteran
- Joined
- 12 Apr 2019
- Local time
- 8:27 AM
- Messages
- 3,118
- Location
- Hilltowns of Massachusetts
- Website
- goatsandgreens.wordpress.com
Mountain Cat
Veteran
- Joined
- 12 Apr 2019
- Local time
- 8:27 AM
- Messages
- 3,118
- Location
- Hilltowns of Massachusetts
- Website
- goatsandgreens.wordpress.com
Mountain Cat
Veteran
- Joined
- 12 Apr 2019
- Local time
- 8:27 AM
- Messages
- 3,118
- Location
- Hilltowns of Massachusetts
- Website
- goatsandgreens.wordpress.com
I'm hoping to have a few more porky recipes up.
As a "heads up" ahem, I will be posting an old Khmer pig head recipe I have made in the past. Due to the call for offal. I do have some trotters laying about in the freezer, but I don't have a specific concept in mind atm. I have earlier posted using trotters to add to head cheese/souse, so not that recipe!
May was a mess here, so I never did make a good macaroni and cheese dish for that event - since I did buy the elbow pasta, I may well make a pork and veggie macaroni and cheese today. The other potential recipe is sous vide tenderloin of pork, assuming I can find the tenderloin easily enough in the freezer.
As a "heads up" ahem, I will be posting an old Khmer pig head recipe I have made in the past. Due to the call for offal. I do have some trotters laying about in the freezer, but I don't have a specific concept in mind atm. I have earlier posted using trotters to add to head cheese/souse, so not that recipe!
May was a mess here, so I never did make a good macaroni and cheese dish for that event - since I did buy the elbow pasta, I may well make a pork and veggie macaroni and cheese today. The other potential recipe is sous vide tenderloin of pork, assuming I can find the tenderloin easily enough in the freezer.
Hope you do but please note the deadline is less than 2 days away...
Here are some prequel pork photos:
My final entry:
Recipe - Spareribs & Sauerkraut
This is something we grew up with and ate frequently, especially at my grandmother's; a variation of pork-and-sauerkraut, using spareribs instead of the usual pork shoulder.
Recipe - Spareribs & Sauerkraut
This is something we grew up with and ate frequently, especially at my grandmother's; a variation of pork-and-sauerkraut, using spareribs instead of the usual pork shoulder.
Mountain Cat
Veteran
- Joined
- 12 Apr 2019
- Local time
- 8:27 AM
- Messages
- 3,118
- Location
- Hilltowns of Massachusetts
- Website
- goatsandgreens.wordpress.com
- Joined
- 30 Mar 2017
- Local time
- 8:27 AM
- Messages
- 5,574
- Location
- Detroit, USA
- Website
- absolute0cooking.com
Preparing a boring old Beef Wellington. Hey…it has bacon and ham. Can I enter it?
karadekoolaid
Legendary Member
if it´s a Pork Wellington... 
- Joined
- 30 Mar 2017
- Local time
- 8:27 AM
- Messages
- 5,574
- Location
- Detroit, USA
- Website
- absolute0cooking.com
if it´s a Pork Wellington...
I actually considered using pork tenderloin, but I was overruled (the spam wellington used up my quota of pork things for the next month, apparently). I'm going to post the recipe, but not enter it.
kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
- 5:27 AM
- Messages
- 4,082
One more ...
Italian Sausage and Rapini
*Cook's Note: I know that Italian Sausages can be made with all sorts of meats, but I buy mine made with Pork. I've seen Chicken, Turkey even Plant-based, so you tinker away. Serve this dish over pasta, risotto, polenta, anything really, or nothing at all. For us, we like this with Whole Wheat Penne and gobs of grated Cheese, a good drizzle of Olive Oil, YUM!
Italian Sausage and Rapini
*Cook's Note: I know that Italian Sausages can be made with all sorts of meats, but I buy mine made with Pork. I've seen Chicken, Turkey even Plant-based, so you tinker away. Serve this dish over pasta, risotto, polenta, anything really, or nothing at all. For us, we like this with Whole Wheat Penne and gobs of grated Cheese, a good drizzle of Olive Oil, YUM!