What's the best pork dish you've ever tried?

Answer 1

Not really the best question to have showing in a banner on the Vegetaran and Vegan category.

Answer 2

Best pork dish I ever had Was Pork chops Marinated in Sweet honey and slowly roasted over approx an hour served with new Potatoes, Green beens and Sweetcorn served with Thick Bisto Grazy and a glass of White wine on the side

Answer 3

There was a Chinese restaurant here in town that made the best barbecued boneless pork that I've ever eaten. Good stuff!

A very close second would have to be the barbecued pork sandwich from a little hole in the wall place down in southern Illinois. Smooth sauce with just the right amount of kick and pit-cooked pork. . .

. . .I just made myself hungry, the place is three hours' from here, and they don't open until 10 anyway. Drat and double drat!

Edit:

I just saw the posts on the second page and was about to apologize to the vegetarians and vegans here for not noticing that the question was posted in an inappropriate section.

But this is showing up on my screen as Home > Food & Drink > Cooking & Recipes. If that's the case, then I don't understand the issue. This would seem to be the right category for any similar question. Could someone please clarify?

If it is or was actually posted under the Vegetarian and Vegan recipes, then I apologize. This is not an appropriate place for this question, and I'm sorry if I seemed insensitive to your beliefs.

Answer 4

Pork in spiced orange sauce - ever so easy.

You need pork steaks, spiced orange tea bags, dark orange marmalade, onions/scallions/whatever suits, garlic if you like it ... and a wide flat dish enough to have the pork spread out as one layer (or you change it around in the course of cooking).

Make spiced orange tea by steeping about three teabags per pint of water and leaving them to infuse for at least ten minutes.

Chop your onions/scallions and garlic; lay at the bottom of the casserole dish. Place the pork steaks on top. Into the tea, stir a medium pot of orange marmalade until it dissolves. Pour all this over the pork and cook in a medium over for about an hour.

The idea is that you get a sticky orange crust on the top layer of the pork and enough orange sauce to pour over whatever starch you're serving with it ... so you can keep topping up with water if you want the sauce to be thinner, or leave it to evaporate if you want a lovely thick spiced sauce. It's delicious and needs very little attention, doesn't matter how long you cook it for once the meat's actually done ...

Flavoured teabags are a great aid to cooking - think of them as as a different kind of bouquet garni and you can really let yourself go. I use them a great deal and will probably suggest a few more recipes as time goes by.

Answer 5

The best ever Pork dish I've ever tried what served to me at a Chinese restaurant in Campbelltown NSW, It was called Volcano Pork .Served as a small pyramid of pork wrapped in foil with the top opened .When served it was lite and the blue flame catapulting the dish.The inner sauce was a sweet plum sauce..pure eating pleasure

Answer 6

Pork and juniper

Put approx 2 tablespoons of flour with salt and pepper to season in a medium plastic bag. Slice a pork fillet joint (tenderloin) into 1cm rounds. Using a floured rolling pin roll the meat into thin slices and then dip into the bag of seasoned flour.

Melt a tablespoon of butter over a low/medium heat in a large frying pan. Add the floured meat slices in a single layer and fry both sides until golden. Take out the meat slices and keep on a warm plate until all the meat has been cooked and then set aside.

Add 6 crushed juniper berries to the frying pan together with a glass of white wine (or dry vermouth). Raise the heat and scrape the floury residue off the pan and the wine is boiling. Reduce the heat wine until very little is there. Add approx 1/4 pint of double cream or creme fraiche to the pan and stir through to warm up. Add the meat slices and warm through.

Serve on pasta with green vegetables of choce.

Answer 7

Roast pork Sunday dinner.

Answer 8

Roast pork with crackling just at the right crispness.

Also Sichuan pork while in China

Answer 9

Pork mole in Yucatan

Answer 10

Hey Sainsburys! lol
Well first why on earth would you have this question under the vegan and vegetarian section was that delibritaly put there or what i think that is not very seensible and i think that you should appologise as lots of people could have reported you for all youi know, for putting a question in the wrong place.

Answer 11

Slow roasted crispy pork belly, at a pub in Brighton, and since then cooked in my own kitchen! It's the ONLY way to cook pork - after 24 hours in an oven it melts in your mouth - you don't need a knife and fork. and the crackling, well, it's indescribable.
I'm dribbling now just thinking about it