Discussion in 'Pork' started by frankbe, Jan 8, 2014.

  1. Hi everybody !

    Finally my first try with a real (I hope) pulled pork...

    The "5 herbs" is because I'll be using these herbs in the brine :

    For the brine I used :

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    -           1 onion

    -           4 cloves garlic

    -           2 cups chinese selery

    -           3 tbs. PAE – LO POWDER (5 chinese herbs).

    -           2 laurel leaves

    -           thym

    -           a shot of pine apple vinegar

    -           black pepper corns

    -           brown sugar

    -           4 coriander roots

    -           4 tbs salt

    Chopped the onions , garlic and selery and a mild fry in a bit oil.

    Add all the other stuff and water , boiled for 10 minutes and cool down.

    Brining for 36 hours in the fridge.

    The pork :

    A bone-in boston but = here ---> NO FIND !

    So I ended up with this pork shoulder accident :

    After some time and cursing came up with this :

    Now the real stuff...

    Primary wrapping , straight from the tree :

    Wrappings :

    Being a bit lazy today and wanting a steady temperature (125 degrees C.) for 5 hours I used an hot air oven (I hope it isn't a mortal sin here).

    5 hours later took out the experiment , put some holes in the bottom and let the juices out :

    Curious to see...

    Didn't look so dashy...

    But... MOIST AND TASTY !

    After the pulling :

    On the table it looked like this :

    Served with rice , the cooking juice to sprinkle the rice and a sour topping for the pork.

    The sour topping is typical Thai = (pineapple) vinegar with garlic , sweet pepper , some bird chilis and a dash of salt and sugar.

    The left-over I put tightly in a bowl and poured the cooking juice over it.

    And into the fridge , hoping for some kind of terrine tomorrow.

    As usual : I would be happy with extra tips (also about my English).

    Cheers to you all !
    Last edited: Jan 8, 2014
    leah elisheva and chuckles like this.
  2. This is amazing looking! I'm so impressed with the wrap!!!! Great job! Just terrific! Cheers! - Leah
  3. bigr314

    bigr314 Meat Mopper

    Looks great to me.I wish I could taste the pork. Your English is pretty good also.
  4. dougmays

    dougmays Limited Mod Group Lead

    Interesting technique!
  5. Thanks !

    I've got the idea after watching a video clip about "Kalua pork" in Hawai.

    Some hill tribes here in the north seems to use that technique also (although I never saw it).

    So adapting it to "modern" style gave us a fairly good meal.
  6. I've had local versions of Q all over the world and they are all wonderful. This sounds great. My minds virtual taste buds can taste this from here. I wish my real world taste buds were doing likewise.

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