HOME > Chowhound > Home Cooking >

Discussion

help me figure out how to make this pork?

  • 10
  • Share

I have a favorite resto that makes a 'bacon' for the bacon & eggs. It is not bacon though, it is actually a braised pork. It is extremely tender, kind of like a pulled pork (stringy), with lots of crispy out side pieces. I cannot imagine it is good for you, but it tastes divine. there is no sauce at all with this, and it does not seem as though it has been cooked in much of a liquid b/c of all the crispiness and dark rich color & flavour

I have never braised pork before, I have been looking at recipes and the recent post about Carnitas got me interested in that, however I would like something without the spice (this time).

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. At first I thought it was simply roast pork with chopped crispy skin thrown in, but you maintain that it is braised, but you also mention that you don't think it was cooked in liquid.
    Could it be a type of hash? Where they started with a braised shoulder, shredded (pulled) it, then fried on a griddle to get parts crispy and others not? Or are the crispy pieces actually chicharon type skin?

    To get the pork tender as possible, a long braise or a low and slow dry method would work.
    For crispy skin, crank the oven temp for the last 25 minutes or so. Remove the skin, chop up and mix into the shreded meat.
    Alternatively, for a braised pork, shred the now-tender meat and fry with lard to get crispy parts.

    2 Replies
    1. re: porker

      hmmmm....interesting. I don't think that the crispy bits are actually skin, I think it is crispy b/c of the fattiness of the pork that was used. And the crispiness is definitely part of the pork itself, not chopped and fried and thrown back in. your last comment about refrying the braised shredded pork might be the key, although it seems to me this would create a uniform crispiness rather than the random crispiness mainly on the edges of this dish.

      the conundrum continues!

      1. re: cleopatra999

        It doesn't have to be uniformly crispy - think of corned beef hash; its all soft and mushy, but fried until the bottom is crispy, then its all mixed up, distibuting the 'crispiness' throughout. Repeat until level of crispiness is obtained.

        You said its extremely tender - so a long initial cooking time is required (roast or braise. I'm gonna nix the low and slow smoking only because you don't mention a smokiness).
        You also say 'stringiness' and 'tastes divine' and 'no sauce'. Well, shredded pork will give you the stringiness (doesn't clue into method of cooking). 'Tastes divine' and 'no sauce' in my opinion can be said about almost any piece of pork.
        One of the simplest methods of cooking is the braise. Many restaurants like to keep things simple as possible, and perhaps more so for breakfast.
        All this said, I'm going to guess that it is shoulder or leg (leaning towards shoulder with greater fat content), braised with some kind of aromatics for a long time. The meat is removed, practically falling apart, and allowed to cool somewhat, then pulled. Skin can be chopped and added along with bits of fat. The whole mess is mixed well. Before serving, it is fried on a griddle (flat top) with added lard, mixed occasionally to get crispy bits mixed in.
        Thats my guess.
        Maybe try it at home.
        .......Cleo, maybe not; perhaps its best eating in total bliss at your restaurant occasionally. If you recreate it perfectly, the ingredients might scare you off...haha.

    2. Maybe braised pork belly, then passed under the broiler to crisp the skin

      1. Braised, by definition has liquid. Roast does not. You could braise and then use the broiler to get crispy skin. The other way to get crispy bits is if you smoked the pork, like Barbeque. Is there a smoky taste?

        I'll bet it's just roast pork that may be moistened on the grill as it's heated for serving.

        1. It sounds to me something like carnitas - braised - or just slow roasted pork butt or shoulder - shredded (cook to 190), then fried in a pan with it's own fat or lard (or oil in a pinch) it will get wonderfully crispy and, kind of caramelize!!

          4 Replies
          1. re: harryharry

            yummmmy. what about doing a really slow bbq smoke cooking. will that give me 'pulled pork'. I know it will not be the same as the resto, but that sounds really nice. I am actually just looking for something to serve on xmas eve, with buns on the side.

            1. re: harryharry

              I agree, sounds like unseasoned "crisp" carnitas. Or, porchetta.

              To the OP, why don't you ask the restaurant?

              1. re: Alan408

                so what would be better, carnitas? or bbq smoked pulled pork. my family is NOT at all adventurous, so I am a little scared away by the carnitas.

                1. re: cleopatra999

                  Carnitas has cumin and as much or little chile powder as you want for flavoring. Smoked BBQ pork has the smokiness. Neither is particularly overpowering. Carnitas has a 'mexican' flavor, BBQ pork will taste more like a McRib.

                  Pick one.

                  If your family isn't adventerous, tell them they don't have to eat. That you'll happily consume all the yummy goodness that you made and they can have cereal!