Thread: Dinner

Originally Posted by NZdick1983

Thanks for having my back guys, fending off all sexual abuse....

I'm a cheap drunk these days...3rd bottle and I'm seeing double...

Don't rape me Za ei ei

Good you drunk easy for me to rape you lol...

Originally Posted by Luigi

Originally Posted by Nicethaiza

What that in your kao pad kai Luigi? its leg?

Yup.

Couldn't eat it.



Was full after the other 5.

You mean you eat the body for 5 and you full so cant eat that leg?

Originally Posted by NZdick1983

Thanks for having my back guys, fending off all sexual abuse

Originally Posted by Nicethaiza

Good you drunk easy for me to rape you lol...

Originally Posted by Nicethaiza

Originally Posted by Luigi

Originally Posted by Nicethaiza

What that in your kao pad kai Luigi? its leg?

Yup.

Couldn't eat it.



Was full after the other 5.

You mean you eat the body for 5 and you full so cant eat that leg?

*Burrrrrrrrp*

Dick, I wish we could get pork belly like that here...that actually looks very nice.

Great photos Luigi!

^ Wonder why you can't buy it there? (Thailand I presume)..

Originally Posted by NZdick1983

Thought I'd invite the boys round for dinner (step-dad and brother) so cooked a huge pork belly.

As it turned out, my missus was too tired for company, so we now have 2 kg of meat to consume.... bugger! heh

Cut the meat into 3 strips... did them differently...

Secret to getting a great crust on your pork belly, is the dryness of the skin (which will form the crackling)...
To achieve this, I soaked *only the skin, in boiling water (twice) before stabbing the skin, making punctures/holes... I used a meat tenderizer, you can use anything pointy... (not that BB).

then dry them overnight in the fridge (uncovered) to really dehydrate the skin, so it puffs up...ya know what I mean?

Oh, I injected 2 strips with spiced rum... just plain old Coruba Rum, nothing fancy.
One I left virginal.. without penetration na ja ... thought me step-dad would like stock-standard, playing safe like...



















Used the sauce from the pan as a stock for my sauce...

reduced it 1/2 then added red wine vinegar, brown sugar, ginger... adjust to your level of sweetness/sourness...

Will carve the bad boys soon...

Hopefully boys night tomorrow...

Any ideas how to preserve the crispness of the meat? fridge? freeze them? yeah, nah... mai roooo!?!

holy fook dick. What an awesome looking bit of pork. Your talents as a plasterer are wasted mate, never seen those cuts of meat here otherwise I would attempt it, haven't had dinner yet so your post has given me quite the appetite now, plus half a Johnson , pretty sure Gunter liked the syringe to

Originally Posted by beerlaodrinker

plus half a Johnson

Ya must be so proud to get that far, oafy.

Originally Posted by NZdick1983

Wonder why you can't buy it there? (Thailand I presume)..

You can, if you know the butcher & order in advance.

Originally Posted by stroller

Originally Posted by beerlaodrinker

plus half a Johnson

Ya must be so proud to get that far, oafy.

dont you worry about that my tuetonic friend, it will soon be a full Johnson, I'm feelin romantic tonight and gonna give her indoors a bit of a worry. Anyway that's more than enough info for you my creepy stalker friend, crack on with the chuck wao .

Originally Posted by stroller

Originally Posted by beerlaodrinker

plus half a Johnson

Ya must be so proud to get that far, oafy.

was it the syringe comment? Just takin the piss Gunter. It's the Aussie way dontcha know

Originally Posted by beerlaodrinker

it will soon be a full Johnson, I'm feelin romantic tonight

Meeting Teary for a bit of man-loving?

Don't rip his piles, oafy.

Very nice.

I often add 50/50 pineapple juice and water for the cooking.

You're eating some bladdy good food mate. Well done.

Has someone done a thread on pulled pork, would love to try make some.

แป๊ะซะ dont know english name...aroi mak...

Originally Posted by Luigi

often add 50/50 pineapple juice and water for the cooking.

All I had was orange juice so I didn't add juice. Usually I do it with apple juice if I have it on hand.

Originally Posted by stroller

Has someone done a thread on pulled pork, would love to try make some.

https://teakdoor.com/the-kitchen/1566...ed-porkio.html (Luigio's Slow-Cooked Mexican Pulled Porkio.)

Not my finest hour, but you get the idea.

Originally Posted by stroller

Has someone done a thread on pulled pork, would love to try make some.

I don't know if it's the correct way but I just cut the pork into chunks. Throw it in a 9" x 9" baking pan, toss in a few cloves of smashed garlic, add water and juice up to their ankles, salt and pepper. Cover it tightly with foil and bake at 210 for about 3 hours or until the meat is falling apart. When its cool enough to touch pull it apart with two forks. Keep the cooking juices to make a sauce for the shredded meat.

Cheers, but am looking for instructions to cook it in the smoker, is that feasible?
Seems it needs to be cooked in juice.

Originally Posted by Nicethaiza

แป๊ะซะ dont know english name...aroi mak...

Thanks Za. It's always good to have a big mix mash of different cuisines and dinners on the thread.

Should look like this with the rub after brining, but why brine?? I omit the mustard as its regional.


get a thermometer and measure your smoker, if it can cook at 120 or so, 5 or 6 hours later you will have this.


The you can add your sauces or vinegar and the such, as you pull it mix the flavors you want in.

Served with nice soft rolls cole slaw and maybe some beans. Uh Oh, now I know what is for dinner tomorrow, if Foodland has the roast. Pork butt or Pork chuck so you get a fatty piece...

Pork chops with Mashed potato and bacon patties.













And Bisto.

Chavtastico!

Just finish exercise and come to this dinner..make me hungry..look great Luigi...