What's your all time favorite thing to do with pork?

Answer 1

probably a cut from the shoulder blade, with a good amount of fat on top to provide the wonderful crust.
I spice it up, put cloves of garlic inside the roast, salt, pepper, parika, garlic....and bake it in oven.
It is tender and juicy and the crust is to die for. My favorite pork thing.
Then I make my gravy from the drippings. To die for. Serve that with some red cabbage and some potato dumplings and you will have died and gone to heaven!

It is harder today to find a nice piece with some fat on it. Everything tends to be very lean now and that reduces the flavour and makes it drier.

Answer 2

Ok this is my favorite.
Pork tenderloin
saute some mushrooms onion garlic and a few herb in butter add wine
best to taste the wine for purity here
add a small amount of bread crumbs to asorb the extra liquid and flush out the filling
Best add more wine as you added too many bread crumbs
Better taste the wine again, be sure it is still alright.
set this aside to cool
Get the pork tenderloin and (bear with me here this is graphic)
Ram something lenghtwise into the center of the tenderloin.
A finger or wooden dowel will work.
Work the tenderloin all the way to the back end of the roast taking care not to split the sides. You want to form a pocket for the stuffing.
Now remove what ever you have chosen to impale the roast with out and it is time to stuff the sauted mixture inside.
Have another drink of wine here your stuffing is still too warm to work with.
stuff the mixture into the pocket, Try to fill this as well as you can with out breaking out the side of the tenderloin.
once the roast is stuffed season the outside to tase and cook.
Roast pork in preheated 400-degree oven for 25 to 30 minutes or until meat thermometer reads 160 degrees. Remove from oven and let stand 10 minutes so filling firms up and meat is easier to cut. Cut into 1/2-inch-thick slices and serve Be sure to check wine frequently while cooking.
Serve with tiny roasted potatoes or anything you can think of and wine.
Enjoy

NOTE substitutions can be made for filling such as peppers, spinach, be creative.
Also while wine is recommended, I have been told you can substitue a full flavored beer with equal results. However i believe you will need more than one beer for this process as they tend to need more care and warm quicker.
Works well on the grill also.

Answer 3

I get a nice thick pork chop.
I cut a slit in the fat side and form a pocket. I stuff that with mozza cheese and sliced pepperoni(if you have any elk sausage lying around it is an ok subsitute for pepperoni). I then flour the chop, dip it in eggwash then bread crumbs. Now brown that in a medium hot frying pan. Bake in the oven for however long you cook pork so it don't kill you. then eat up. Sometimes I bake it in a can of Italian sauce, with parmsan and mozza on top.
l have made this for years, there on tons of variations.Try it out it is simple and tastes great.
Stuff it with whatever you like, ok, within reason. I am thinking American Pie and none to happy about it.

Answer 4

Take a smoked ham or shoulder, wash it put it in a browning bag with about a cup of water. Bake at about 325 degrees F. until it is crispy brown on the outside. Baking it longer makes the meat taste so differently than just "warming it up" like lots of people do. The meat turns a deep pink and you can pull it apart with your fingers.
Then the best part: Take the broth that has cooked out of the ham and pour in a large measuring cup. Skim off as much fat as you can or want to, then an equal part of water to the broth. Cook rice in the broth (you will NOT need any salt) until rice is tender. YUM.

Answer 5

My husband is Italian and he loves Pork! This is his special way of making me sing....Pork Loin with Valentino Mexican Sauce (Extra Hot) poured over and then put on the spit to turn over the Gas grill for about 40 to 45 minutes for a 3.5 lb. roast. He then slices about 1/4 inches and places on the plate with fresh salad and the greatest Balsamic & Oil Dressing...finish off with a crusty bread and sweet butter....He thinks he's back in Tuscany.

Answer 6

I like bacon and I LOVE pork lo mein.
You know what? I think pork is my favorite meat!

Answer 7

I like to flour, egg wash, batter again, put it in a hot pan w/ 1/4 to1/2 in oil on each side for 3-4 min and then put in 350degree oven for about 20-30 min (I have a probe thermometer and that helps to determine when done)

Answer 8

I like to get porked by my boyfriend.

Answer 9

Cook it up in cider, honey and apple sauce. The sweeter the beteer cos the dry pork just soaks it all up

Answer 10

I love a nice pork tenderloin!! Marinated in garlic, olive oil and fresh herbs. Then grill it and top it with a good BBQ sauce. It is delicious!!