Pork hip - extended

Discussion in 'Grilling Pork' started by frankbe, Oct 14, 2013.

  1. Hi guys and dolls.

    I don't know how to name this , I guess pork roast will do.

    The "extended" is because I was interrupted while preparing by family obligations (I forgot a funeral).

    OK , let's start...

    A boneless piece of pork hip (all I could get at the butcher).

    Sliced it open , put in 2 slices of bacon (substitute for the bone) and seasoned with mustard , the rub (cajun herbs + brown sugar) , pepper , thyme and fried garlic :


    Tied it up :


    Brine (or marinade ?) : 1 tbsp salt , 2 tbsp brown sugar , water , and then I threw in the Vietnamese marinade left over from the day before , boiled and cooled down , in goes the hip for 24 hours :


    Ready for the kettle with mustard, rub , apple juice and a couple shots of Thai rum (= food safety and well being of the cook) :


    After 2 hours at 150*C :


    More apple juice and closed the alu foil completely , and another 2 hours at 150*C...

    The directors cut :


    Normally planned to cool down (wrapped in completely), in the fridge for 24 hours , then 30 minutes in the oven , cover with a bit longan honey and ready...

    Then the misses reminded me about her aunties funeral...

    We had to stay there (Kanchanaburi) overnight , so the finishing touch was delayed with 24 hours but worked out quite nice : moist and tender roast.

    I wanted some kind of gravy , so I fried (light) an onion and worked that up with the roast juice (thickened with corn flour) :


    + taters natural way "en papillotte" (shaky pic) :


    Gave this on the plate :


    Over the taters a bit of unsalted farm butter...

    Dessert (for me anyway) : a big bottle of Singha beer !

    [​IMG]
     
    disco likes this.
  2. Looks like good eating to me! Happy smoken.

    David
     
  3. Thanks David.

    At first I worried a bit about the long time in the apple-roast juice , but that turned out fine , took the (bit) salty taste out of the meat also.

    Frank
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good from here. What was in the Vietnamese Marinade?...JJ
     
  5. Vietnamese marinade :

    - 2 red onions

    - 6 cloves garlic

    - 3 stems lemon grass

    - 2 limes

    - 3 Thai chilis

    - 3 roots of coriander

    - 2 tbsp brown sugar

    - 2 tbsp fish sauce

    - 4 tbsp honey

    - 2 tbsp sesame oil

    - 2 tbsp pineapple vinegar

    - 2 shots rum

    Cut all the herbs finely , put them in a mortar with the liquids and mash them to mix all the flavors.


    I use the the lime peels as well , they give a bit of a bitter taste.

    If you like it a bit more salty , just put a bit more of fish sauce.

    And those Thai chilis can be hot !

    Trow everything over the pre-chopped meat , rub it in , put everything in a sealed sac or container (the smell is strong) and into the fridge overnight.

    Shake the meat a bit to get rid of the herbs before grilling.

    Note : the rum is optional , I use it a lot for food safety (tropical country).

    And to be honest... I won't say no to a rum - coke neither...

    If you see some "new" English words , please correct me...

    [​IMG]
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That sounds good. Thanks for posting. My only challenge may be the Pineapple Vinegar, what is the flavor like and would Palm Sugar Vinegar be ok? I love Golden Boy Fish Sauce, I can darn near drink it out of the bottle. I have not used Coriander Root. Is it that different in flavor than the stems and leaves?...JJ
     
  7. Hi JJ.

    You can replace pineapple vinegar by any fruit vinegar , no problem , I bought the pineapple vinegar because it's common vinegar here.

    There is a bit difference of smell between coriander roots and the upper parts , but the main reason to use the roots and lower parts of the stems is economy and their taste - while cooking or marinating - is a bit more persistent.

    And the leaves are used AFTER the cooking --- > give some looks and instant smell to the dish.

    If you use the leaves during the cooking most of the taste and smell will disappear.

    Anymore questions about Asian style : shoot and I will ask the misses. [​IMG]

    [​IMG]
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Thank you Sir. I am huge fan of Thai Food. I get a chuckle every time I order food and the Waiter asks how hot I want it? I answer, " Thai Hot! "...[​IMG]...[​IMG]...JJ 
     
    frankbe likes this.
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Wonderful recipe!  Looked at the finished picture and it is a fresh ham that is used.  Thank you for such a good writeup!
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Gosh that looks good. I love the Thai spices and your great step by step.

    Thanks

    Disco
     
  11. Thanks guys !

    I try to do my best.

    And the ham was fresh indeed , got it at the Makro supermarket at about 4.50 USD / kilo.

    To bad that it's hard to find bigger bone-in pieces there.
     

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