On 6/14/2012 8:11 PM, Tommy Joe wrote:
>
> I don't use my oven, so roasting out for me. It came out good
> enough for me. First time doing this. First time using the sun dried
> tomatoes. I got a feel for it now. The meat came out just a bit dry,
> but I like it better dry than saturated. It was a two pounder that I
> cooked on low for 90 minutes. I can see from this that I can go a bit
> less next time. I also can see how I can now alter some of the
> original recipe. It was a simple thing to do, except browning the
> meat on high produced a lot of smoke and a somewhat scorches pan
> bottom. It's a reasonably thick pot, but if I'm going to make a habit
> of this method I might want to get one with a thicker bottom. I like
> the way it came out. After letting it cool I put the roast - pretty
> small actually - into an oblong plastic container and put it in the
> fridge. I put the sauce into a separate small oval container so that
> with each newly made plate I can ladle a bit of it out on to the meat
> or taters or rice or whatever I have with it. I am pleased with the
> results and what I learned and for all the advice coming from
> everyone.
>
> TJ

My two favorite braised pork dishes are pork adobo and Okinawan shoyu
pork. Mostly I use cut-up pork butt. I use whole peppercorns in the
adobo and just love biting into a whole pepper. The wife and kids mostly
complain about this ingredient but they're just wimps anyway.

On Jun 15, 6:00*pm, dsi1 > wrote:

> My two favorite braised pork dishes are pork adobo and Okinawan shoyu
> pork. Mostly I use cut-up pork butt. I use whole peppercorns in the
> adobo and just love biting into a whole pepper. The wife and kids mostly
> complain about this ingredient but they're just wimps anyway.


I am the same as your wife and kids, the whole corn seems a bit
intrusive. I made the pork dish, first time I ever braised anything.
I used a pork loin rib end. Maybe it's not as good as the loin by
itself, I don't know. But I do know it came out pretty well and was a
really easy thing to make except for the pot getting kind of burnt up
during the browning process. It's a decent pot, a soup pot with a
bottom that is not bad, but maybe I should have a thicker one.
Anyway, I don't like using the stove, only the stovetop, so for me to
discover that I can make a roast this way is great. When I simmered
them before they got sort of saturated. The browning and using less
broth seems scary at first, but now I have a feel for what is needed
and can begin to alter things a bit, not go so much by the book. I'll
try to remember about the cut up pork butt next time I'm up in the day
and there's a butcher to talk with. But I'll tell you, some of those
guys are helpful, but I don't think they know as much as we'd like to
think. Some are not official butchers anyway, just guys with white
coats working the meat department in the same way an entire hospital
staff wear doctorish outfits even if their only job is to wheel people
in and out of the x-ray room.

TJ