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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-24-2013, 09:52 PM | #1 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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• Stew Pork in the Dutchie
Ok guys, I think I'm almost done with my "back log" of posts... . Couple Sundays ago couple friends came over to help me with a project I was working on... I rewarded them with dinner . Sooo this is how I do "Stew Pork" (pronounced "Stchew Pork" not stewed pork ). As many asian ingredients as it has it's still very much Jamaican...
I started off with a slab of pork belly with ribs which I cut down into cubes. Then for the marinade I combined onion, scallion, thyme, ginger, garlic, scotch bonnet, S&P, brown sugar, hoisin, oyster sauce, soy, pimento, chinese 5 spice and processed it all together for a bit (soy not included in pic) and added it to the meat. It went in the fridge for a bit then the meat was separated from the marinade and put in a hot dutchie with oil to sear off the pork. Once seared the marinade was added back with water. As the pork cooked down more water was added. Sweet potato and carrot was added later to the pot. Here it is about to come off the fire: And simply served in a bowl over rice. This dish is just amazing, especially with the pork belly as that point where it's just about to start pulling. Well guys, thanks for looking. Cheers
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04-24-2013, 09:55 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Man, that looks great Phrasty, and it sounds quite Asian as well. Like Clay Pot Pork Belly, that is what I think.
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04-24-2013, 11:51 PM | #3 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks pretty good from Over here
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04-25-2013, 02:36 AM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Oh yeah!
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04-25-2013, 06:30 AM | #5 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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That looks great! drooling for pork belly...
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04-25-2013, 07:46 AM | #8 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fine eating!
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04-25-2013, 08:32 AM | #9 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Looks mighty tasty, Phast!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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04-25-2013, 09:03 AM | #10 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks/sounds awsome! Great stuff.
KC
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04-25-2013, 09:37 AM | #11 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Holy moly that looks good. Do you always use pork belly? I'm assuming I could pull that off with a diced up butt as well.
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04-25-2013, 10:40 AM | #12 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Very nice Phrasty.
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