Need a Better Christmas Pork?

tunzafun001 on 05/12/2023 - 01:16

I used to hate pork. Basic Christmas roast pork is just awful. But do like charsiu pork in the webber. But the flavour doesnt go deep enough.

We are doing Christmas this year, so I want to do a pork with a difference. Most likely a shoulder. Maybe a leg.

Looking for tips/ recipes techniques. Rubs/ marinates..etc etc..

Thinking pressure cooker/ webber. We have apple trees (so plenty of apple and apple wood for smoking). But marinates, flavour profiles, rubs..i have little experience with pork.

I do a brisket in the pressure cooker (stock, celery, carrot, Tabasco sauce), then into the webber for some smoke/ crust. Melting brisket in a couple of hours. Looking for something similar.

Ultimately will be sliced. Will do the crackling seperate.

Some sort of Chinese / Texan hybrid.

Love to hear some ideas.

Cheers.

Food & Grocery Meat Pork

Comments

  • jv on 05/12/2023 - 01:20

    Pork just needs salt.

    The rest of the flavour comes from rendering the fat.

    • MS Paint on 05/12/2023 - 01:23
      +4

      Nothing beats your goat a l'orange though jv. You've mastered that for sure.

      • mapax on 05/12/2023 - 06:45
        +2

        That was a good one, but I still reckon that rosemary and garlic one was the best.
        The guy in the red owl mask told me the secret to that one was that the goat was basted in pork fat.

        • jv on 05/12/2023 - 08:37
          +1

          basted in pork fat.

          from a female pig….

    • randomusername2017 on 05/12/2023 - 01:26
      +4

      doesnt go deep enough

      No tips for depth of penetration when porking?

      • Nugs on 05/12/2023 - 07:32

        Try scissoring
        .

    • theHMASfriendship on 05/12/2023 - 07:38
      +2

      I find rendering the fat very gritty but it does look nice when finished.

      • jv on 05/12/2023 - 08:38

        Must be done by professionals…

    • tunzafun001 on 05/12/2023 - 10:58

      Not a fan of just salted pork at all (other than the crackling).

      Im thinking more of a marinate for a couple of days. Then a rub on top, then a slow smoke. Butter/ brown sugar, apple juice in foil for an hr.

      Back in the grill with a charsiu glaze.

      Serve up with crackling.

      That kind of thing.

  • AustriaBargain on 05/12/2023 - 01:32

    Owner of my house cooked me pork in their sous vide and it was great. Very flavourful, I carved it up for sarnies for days. You could sous vide your pork then roast it to finish.

    • theHMASfriendship on 05/12/2023 - 07:49
      +1

      Do you mean the owner of their house?

      • AustriaBargain on 05/12/2023 - 08:04

        They own multiple houses. But they specifically own my house.

    • Ozbar Gain on 05/12/2023 - 08:22

      Who unpacked the dishwasher on that day?

    • tunzafun001 on 05/12/2023 - 10:59

      Not bad…on the right track here.

  • Duckie2hh on 05/12/2023 - 10:12

    Chinese / Texan hybrid

    sounds terrible

    • tunzafun001 on 05/12/2023 - 11:00

      I think there are some great asian marinates that go amazing when topped with a great rub/ smoke.

  • BewareOfThe Dog on 05/12/2023 - 10:35

    We now do maple glazed ham instead for Christmas.

    • tunzafun001 on 05/12/2023 - 11:02

      Already have a ham, but seeing some wisdom here with the chinese 5 spice theme, mayo rub layer, acidic juice etc etc.

  • netjock on 05/12/2023 - 12:43

    Just don't have it. Seems to be a lot of trouble for little gain.

    • tunzafun001 on 05/12/2023 - 23:07

      If only that could be applied to xmas in general.

      • netjock on 06/12/2023 - 09:51

        Just say you're Muslim or Buddhist. Pretty easy to float in between.

        Christmas is only good for Boxing Day sales. Christmas doesn't really happen at our place. Just thank you for the day off and everyone else slacking off.

  • sam-1966 on 05/12/2023 - 12:55

    There's a couple of great Australian weber facebook groups - Weber Addicts (https://www.facebook.com/groups/687730414654278) is great.

    Just put a couple of the ingredient names in the search bar and you might find something. Or ask - someone will have attempted what you want to do.

  • Cheaplikethebird on 06/12/2023 - 12:24

    Hey mate what you wanna do is an all-belly porchetta. The king of pork roasts.

    This is the recipe I follow

    Let skin dry out uncovered for a day or two in the fridge, do the seasoning and roll it up then leave it overnight which will give the salt a chance to brine the meat.

    I felt the same as you about pork roasts before doing my first porchetta, they're just a little bit bland. With the porchetta though you've got that seasoning going all throughout giving it an awesome flavour.

    If you want more of an asian flavour you can do belly lechon which is basically the same thing but with Filipino flavourings. I've had a bunch of filo titas tell me my porchetta is better than lechon though, so…

    • tunzafun001 on 10/12/2023 - 01:20

      Cheers for this. I'll give it a practice run

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