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My Mom Rocks!

post #1 of 16
Thread Starter 
My mom made dinner. :) Asian cut pork loin, ribs and skin intact.



Roasted at 450F for coupla hours, basted with rendered drippings, crispy skin.

post #2 of 16
Looks mighty fine and tasty.

But regardless of cooking, I know very few mothers who don't rock. Something about being a mother elevates them.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 16
Do you need a sister? :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #4 of 16
Thread Starter 
Sure sis, come on over anytime. :)
post #5 of 16
Can I use my fingers...looks scrummy.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #6 of 16
I see salt of course on the raw piece... Any other seasonings?

That's a beautiful pic Kuan... Must have been an awesome dinner.
post #7 of 16
my mother sucks
post #8 of 16
Awesome! Unfortunately Dad wears the apron out of my parents....mom can cook 3 things (albeit very well). Chicken soup, Stuffed Cabbage, and Borsht (beet soup)


Dad dropped me off some decent ribeyes yesterday :) mmmmmm
post #9 of 16
Thread Starter 
Helps to have a mom with one foot still in the old country. She was just telling me how to make a stove top cake. Needs a special pan though.


Anneke: Yep salt only. :)
post #10 of 16
I'm just waiting someone to quote Bourdain.

...

...


"Some people watch porn...I..." "you watch men chopping pork?!" "yes, I...do?!?!"

*sigh* Seew Yok, can life get any better then that?
post #11 of 16
Thread Starter 
Too bad there isn't a guide to Asian style meat cuts. I'd sure like to see how it's done and what's done with the rest of the rib. This particular cut had a part of the shoulder blade.
post #12 of 16
I was wondering.....it just didn't look like the rib/loins I break down.

it'd be facinating to have several pig halves and have a French, Chinese and American break them down into various cuts.
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 16
Boy oh boysee! With that who needs the loin? Looks awesome. I have an old chinese recipe for red cooked pork belly that I can no longer eat (too much fat. I can no longer eat it without getting ill) major bummer!

Tell Mom I agree, she rocks!

我隻氣墊船裝滿晒鱔
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #14 of 16
Got me drooling with that pic... :)

Looks a bit like the pork forequarter we get pretty much as standard here, except its prob more towards the back of the pig. What we get has more meat underneath.

Shroom, I agree - recipes for pork spareribs that I've looked for on the net end up looking like nothing I've seen at the butcher here. What we get sold as spareribs look totally different to the end results in those recipes. I'm not sure what you'd call what we get, but it looks more like pork belly with a few soft ribs in it, cut into inch thick rashers (not salted or cured).

Anyway - I digress - that looks delissshhh!
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #15 of 16

Now see posting a pic like that and not being able to taste it is just evil

That thing looks awesome, food that looks like that should come with a warning label :p
post #16 of 16
That looks so delicious.
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