NCT's International Iron Chef II (everyone join!!)

BamsBBQ

Ni pedo
Site Supporter
Okay...I missed this one.. I actually did baby back ribs the other day, but not Iron chef quality...

Can I play in the next round??

Who is going to pick the food??

yes you can play in this round...everybody can... just have to have it finished and pics posted by saturday.that way we all can enjoy the recipe,food and pics on sunday..lol

this weeks food is pork.... any kind of pork... pork is gooooooooood..lol

we have no idea who is picking the food groups, i think Keltin & myself but we are open to suggestions and comments at any time...

"this commercial break was brought to you by the letter P..."..lmao
 

VeraBlue

Head Mistress
Gold Site Supporter
Well you still have plenty of time to join this one :)


No, I really don't.....I survive on leftovers during the week, rarely cooking anything new once I get home from work. As for the 23rd...I'm hoping to be down the shore till late afternoon, leaving me no time to cook pork anything:wink:
 

VeraBlue

Head Mistress
Gold Site Supporter
yes you can play in this round...everybody can... just have to have it finished and pics posted by saturday.that way we all can enjoy the recipe,food and pics on sunday..lol

this weeks food is pork.... any kind of pork... pork is gooooooooood..lol

we have no idea who is picking the food groups, i think Keltin & myself but we are open to suggestions and comments at any time...

"this commercial break was brought to you by the letter P..."..lmao

Well, since you are doing pork this week...

How about corn next week??

Or beef???

I just don't have the time to do a pork dish again this week. No point in cooking something great when I'm all alone over here..:unsure:
 

BamsBBQ

Ni pedo
Site Supporter
How about corn next week??
Or beef???

that sounds like good ideas... i am not sure i know how to cook vegetables..lol

not sure how frozed or canned corn would taste:lol:.. thats all i can get in my area..lol


oh boy..i need to practise taking photos...lol

so far we have in:

-Mama
-DeeLady
-Keltin
-chowhound?
-RobsanX
-myself
-QSis

if i missed anybody, please let me know and i will add your name to the list.

this is going to be fun
 

RobsanX

Potato peeler
Super Site Supporter
yes you can play in this round...everybody can... just have to have it finished and pics posted by saturday.that way we all can enjoy the recipe,food and pics on sunday..lol

this weeks food is pork.... any kind of pork... pork is gooooooooood..lol

we have no idea who is picking the food groups, i think Keltin & myself but we are open to suggestions and comments at any time...

"this commercial break was brought to you by the letter P..."..lmao

As long as it's available nationwide! :thumb:
 

Keltin

New member
Gold Site Supporter
Re: Iron Chef International

i think it's a great idea..
Okay...you asked for a pork recipe right?
Here's mine... this joint costs under £5 why? because most British people turn their nose up 'cause it's called hand of pork...takes nearly 5 hours to cook, then you have to use tongs to pull out the meat...but it's the tastiest pork I've ever had....& the crackling is awesome!

Slowly Roasted Hand of Pork


pork1.jpg

Serves 4
Prep Time 15 mins
Cooking Time 4hrs 45 mins
Ingredients

  • Hand of pork, on the bone (approx 4kg)
  • Salt and pepper
Method

  • Place the hand of pork on a clean surface and pat dry
  • Using a sharp knife, score the skin through to the fat, avoid cutting into the meat
  • Turn the joint over so that the skin is on a flat surface
  • Season the meat with salt and pepper, rub into the meat
  • Turn the joint back over, and rub a teaspoonful of salt into the skin
  • Put the joint into a roasting dish
  • Roast in a preheated oven (middle shelf) at 220°C/425°F/gas mark 7 for 30 minutes
  • After 30 minutes, check the meat, the skin should be starting to blister, if not put back for another 15 minutes
  • Remove the joint from the oven and cover with aluminium foil, sealing around the edge of the roasting dish
  • Lower the heat to 170°C/325°F/gas mark 3, cook for 3 hours, again on middle shelf
  • Remove joint from the oven, and discard foil
  • Spoon off fat, leaving 4 Tbsp for basting
  • Baste the meat and place back in the oven for 45minutes-1 hour, 170°C/325°F/gas mark 3
  • Skin should now be crisp
  • See Cook’s tips
  • Serve with apple sauce and gravy of your choice
Cook's tips

  • Don’t expect to carve the joint, just pull off the meat with kitchen tongs
Equipment

  • Roasting dish
  • Aluminium foil
Shopping List

  • Hand of pork , on the bone (approx 4kg)


WHOA! We already have out first entry!! Wonderful!!!! :clap:

What cut is a Hand Of Pork Leslie? Looks great. I'd like to Q one!! :thumb:
 

Keltin

New member
Gold Site Supporter
So far, in NCT's Kitchen Stadium we have:

-Mama
-DeeLady

-Keltin
-Chowhound?
-RobsanX
-BamsBBQ
-QSis
-Lesley
-Love2"Q"
-GotGarlic

:clap::clap::clap:
 

Miniman

Mini man - maxi food
Gold Site Supporter
I may chime in but not pronising anything. Depends how hectic the week gets.
 

VeraBlue

Head Mistress
Gold Site Supporter
Just so you know......

The last time I had a pig roast, I staked the cooked pigs head in front of my house and let him sit sentry there for 2 weeks. He had such tiny little teeth..:clap:
 

BamsBBQ

Ni pedo
Site Supporter
anybody cooking pork tonight?

would anybody care to help a poor recipeless guy out???..lol
 

BamsBBQ

Ni pedo
Site Supporter
i couldnt decide on one particular dish... so i fired up the smoker and made 4 meat dishes using 3 different kinds of pork.. these are all easy to make

heres goes:

Q'd pork loin - very simple, rubbed and smoked with apple wood

cooked until temp hit 145*(residual heat will take it the rest of the way.)

img0940.jpg


the next one is a 1/4 of a pork loin, butterflied,rolled up with some pork honey garlic sausage, wrapped in bacon. bacon is then wrapped around it then gently rubbed with rub.

img0922p.jpg


third on is a slightly smaller than a 1/4 piece of whole loin, again butterflied but just has the same sausage stuffed inside of it. again wrapped in bacon and rubbed.

the piece of meat to the right in the picture, is the leftover sausage, made into a roll, wrapped in leftover bacon and rubbed

img0921z.jpg


i will post a full write up in the Q section a little later on
 

FryBoy

New member
Does this count? It's pork chops with onion marmalade (recipe attached).

505441286_u82kR-XL.jpg


505441593_GmQQN-XL.jpg
 

Attachments

  • Pork Chops with Onion Marmalade.pdf
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chowhound

New member
Fryboy, I like the way you put the gravy under the chop. You can still see how well cooked the chop was.

Bamster, pork, honey, garlic sausage? God that sounds good. Do you make that?
 

VeraBlue

Head Mistress
Gold Site Supporter
I always loved those 'pork, the other white meat' commercials....these pictures could put that ad campaign to shame.
 
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