In praise of pork

 

I am on a pork binge lately and have decided that I am now 100% sure it is my favourite meat. I am not sure if the fact the world is observing Ramadan encouraged me to pursue my excessive  indulgence but i have been devouring it at a pace. I suppose we should be happy that two major religions actively discourage eating pork as it probably helps keep the price of it down.

 

I don’t honestly think there is any meat that can compete with pork for its infinite forms and wonderful ability to stand up to all manner of cooking techniques. Chicken may be ubiquitous but when it comes to flavour my money is on pork. In the last week I have had it braised, fried, baked, steamed, and grilled. Sadly, as much as I laugh at health concerns, I draw the line at tartare..but don’t think I haven’t thought about it. I actually believe my favourite cooking style is crispy skin Chinese roast pork. I am in favour of any recipe that makes a virtue of fat and which allows me to chew on it with complete impunity. I shall buy some tomorrow as I have no idea how to do it myself and will then give pork a rest for at least 24 hours. It is 11pm as I type this and I just realized I am craving pork again. Thank heavens my fridge is full stocked with many forms of it.

 

In other food news I have just watched  the latest episode of Alton Brown’s Feasting on Waves .  He was in Anguilla and actually pulled me away from the 60th Annual Emmy Awards..well most of the time. Alton was  checking out the Cuisinart Resort and their amazing hydroponic farm and also sampling coconut patties, wines, and even more saltfish. It was interesting as usual but I still find the concentration on small islands a bit irritating because the larger islands have a much broader culinary influence. Ah well, at least the promo for next week promises roti which is a staple of Trinidad cuisine but not pronounced roh-teee as he said..it is  pronounced more like roht-E here. Also, I think the new agreed spelling for the Caribbean sucking noise that we use for everything from frustration to mild amusement is “steups” not what I think he called it which I believe was tooth sucking. I think the folks in Anguilla need to come here for some lessons on how to cut open a coconut to get to the water. It should not be bashed into submission but rather elegantly trimmed and then the top lopped off neatly. Steups.

 

With my Fodor’s trip looming I plan to make a break from pork to make room for Bonaire goat stew…it may not be pork but when Maiky makes it – it is a thing of beauty.

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3 Comments to “In praise of pork”

  1. I am a ‘pork-man’ and since I have been in Switzerland I have made ‘Madras Pork’.
    Talk ’bout lick yuh fingers!!!!! My children’s favourite.

    ps. found your blog by accident…how’s your bro doing? Hello to all!

    Johnny

  2. Wow cool! I had no idea you were in Switzerland Johnny and I will pass the message to Victor. Now I know where the only true male owner of the last name is on the planet.

  3. I am also a fan of pork. Have just come back from holiday in Egypt and the Muslims don’t eat it and nor do the Israelis who come across the border to the resort (I was on the Red Sea), so we had that ‘faux’ bacon which is actually beef, at breakfast, and don’t get me started on the sausages…

    I caused a minor scene on the plane home as was overtired and ‘A’ hadn’t ordered me a vegetarian meal and by the law of sod it is ALWAYS chicken you get (and I don’t eat chicken, ESPECIALLY not on a plane). That said they did end up giving me a vegetarian (which was vile, as is most plane food, especially on a charter flight!)

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