I am just can't beat a nice Irish breakfast of bangers and rashers (Irish sausage and bacon), black and white pudding (also known as blood pudding, which is pretty much made with what is leftover from the pig...) , with eggs cooked in the pork fat and a side of beans and chips.
I ate so many rashers my Irish friends gave me the nick name BaconBoy, which I can even say in sign language!
Sweet Mother of...oooh what can I say? Swine of any kind!! Yea, the Whole Hog!! Tail to head(ever had snouts?), Inside to out (yea, lub pork rines!), and any and every combination thereof (aaah head cheese--souse,any porky omlette, bacon wrapped anythang,scrapple)...and smoked?!!..Do yourself a favror and season everything & anything w/ smoked pig meat! Boil, bake, roast, slo-cook, fry, grill, pit smoke...this animal is so paletable you'll never fail. Just stay stocked w/those heavenly herbs & spices:thyme,garlic,sage,bay,pepper(s)parsley,garlic,rosemary,garlic,ginger,soy,worchetershire,onion,cumin,et al,etc, & so forth :-) PS Speaking of insides,don't forget those flavorful organ meats!
There's a pulled pork pita served at a café in my university that's the single best food item available on campus. Some kind of magical Mediterranean-style marinade transforms it into mouthfuls of porky heaven.
My favorite is ribs (baby back?), my great aunt had a really good recipe for BBQ sauce (aunt dorie's BBQ sauce) She probably just got it from a cookbook and called it her own. Even done in an oven they are good but so much better on the grill.
Bacon bacon and more bacon. Especially back bacon.
Smoked pork butt is THE best. NO marinade - NO rub. An all natural presentation.
What a difficult choice... I guess Bacon is my all-time favorite.
Steam minced pork. Get about 200g of lean meat, use 2 big knife and start chopping. It makes a nice rhythm of "clong clong", while mincing the meat, add in some pepper and sesame oil. When it is well incorporated, the meat will be quite lumpy and transfer it to a bowl. Add about a small teaspoon of cornstarch, salt to taste and some chinese cooking wine. Stir and mix well. Scoope the meaty mixture to a glass plate, sprinkle some julienne ginger (fried with some sesame oil), and steam on high heat until done. The whole kitchen will have a wonderful aroma and makes you drool. Serve hot with plain white rice. Mum used to make this for me when I am not feeling well. Very appetizing. Brings back fond memory.
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