Roast Pork......again!


 
TonyUK

TonyUK

TVWBB Guru
The CFO has instructed me to do Sunday roast pork.
A 3lb rolled Old Spot crackling shoulder joint. A light binder of sunflower oil and SPOG. Nothing else.

Ready for the grill.
IMG_0106.jpg

On she goes. (Apple and maple wood).
IMG_0110.jpg

300F at the grate.
IMG_0112.jpg

Sides will be Colcannon mashed spuds, corn-en-le-cob, onion gravy..............and Yorkshire Puds for the win.
Will report back later with the finished article.
 
Last edited:
TonyUK said:
:ROFLMAO:
You'll be in good company. The Mrs loves beets and bs.
Click to expand...
That roast looks amazing, getting skin on pork here is pretty darned difficult but, I’m going to try to hunt one up! I love crackling skin!

Obviously your trouble and strife is a woman of excellent taste!
 
Everything just looks delicious Tony.

I just wanted to let you know that last night was my first time eating Yorkshire Pudding. I didn't know it was soo good. DH also cooked a Prime Rib with Roasted Garlic and Horseradish Crust which was delicious, but no pictures. :cry:
 
TonyUK said:
Smells absolutely divine! The pic doesn't convey how crispy that crackling is. 😋

View attachment 48800
Click to expand...
Another excellent looking pork roast, Tony! You've got access to some very nice pork! I tried to sign up for a pig butchering class at a London butcher when I was there in 2019, but they couldn't fit me in on short notice. Was really looking forward to breaking down a pig into "English" cuts, and to get some of that lovely looking piggy to take back to our flat to cook up! :)

Oh, well, I'll just drool over yours!

R
 
Rich G said:
.........I tried to sign up for a pig butchering class at a London butcher when I was there in 2019, but they couldn't fit me in on short notice..................
Click to expand...
Ginger Pig? Turner & George?

Richard Turner, of Turner & George, has written some excellent bbq books. Next time I'm in London I want to visit his Hawksmoor steak restaurant.

4.jpg

Available from Amazon in the US. Here. (I have no affiliation to T&G or The Hawksmoor).
 
Last edited:
TonyUK said:
Ginger Pig? Turner & George?

Richard Turner, of Turner & George, has written some excellent bbq books. Next time I'm in London I want to visit his Hawksmoor steak restaurant.

View attachment 48894

Available from Amazon in the US. Here. (I have no affiliation to T&G or The Hawksmoor).
Click to expand...
It was Ginger Pig. I've done it locally, and really enjoyed the process. I was looking forward to seeing how things differed at an English butcher, so hopefully I'll have a chance on another trip.

R
 
Joan said:
Everything just looks delicious Tony.

I just wanted to let you know that last night was my first time eating Yorkshire Pudding. I didn't know it was soo good. DH also cooked a Prime Rib with Roasted Garlic and Horseradish Crust which was delicious, but no pictures. :cry:
Click to expand...
I'm glad you enjoyed them Joan. Horseradish is the classic accompaniment to roast beef. Sounds deelish!
 
Thanks Tony, just wish I had some good looking pictures like yours. I love everything on your plate.;)
 
TonyUK said:
Have steak knife. Will travel. (y)
Edit: Crivens!! They have a restaurant in Edinburgh! Nice looking menu here.
I feel a weekend in Edinburgh on the horizon.
Click to expand...
Do me a favor, if you go, order this and tell me what the heck it is. lol
  • Old Spot belly ribs
 
Joan said:
Do me a favor, if you go, order this and tell me what the heck it is. lol
  • Old Spot belly ribs
Click to expand...
Joan, Old Spot is a heritage breed of pig, and belly ribs are just that......ribs that are cut from the belly section (once the belly meat is removed for bacon or other prep.)
 
You must log in or register to reply here.

 

Back
Top