The UK round pork pie

[roo860]

In the Makro that I use, the ready minced pork is not as good quality as the pork that my wife orders from the pork lady.
 
She can order it up to about 7 pm and it is delivered to the house the next morning by 6:30. She also orders a whole leg of pork that I use some for roasting and I the make my own honey and mustard ham, using Coleman's English mustard powder and Thai honey. 

Stop it pleeeeese!!![emoji2]

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[billd766]

2 hours ago, vogie said:

Do you dry or wet cure Bill, have you got the recipe please?

I usually dry cure now.

 

What recipe would you like?

2 hours ago, Psimbo said:

I am partial to the loaf type pies as opposed to the round ones. I am fortunate that a friend makes them for me on occasion as I am not a great fan of Lady Pie products. I see it as one of my 'treats'. There is a place in Phuket that does nice kippers as well.

 

For those who find Colman's goes off buy it or the McGarrett powder in a tin and make it on an as need basis. I would be tempted to put the tin in an airtight bag once opened as it can go off in time. Mcgarrett also do a wasabi powder.

 

I have a very large tin of Coleman's and after I use it I always sellotape the lid back on to stop air getting in. It seems to work for me so far.

[billd766]

1 hour ago, roo860 said:

Stop it pleeeeese!!!

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They're tasty, very very tasty, They're very tasty.

[chickenslegs]

4 hours ago, KittenKong said:

The main difficulty I found here is obtaining the lard.

I buy pork fat from makro, cut it into 1" pieces and render it down overnight in a slow cooker. Let it cool a little, pass it through a metal sieve into jars then refrigerate - keeps in the fridge for months.

 

 

[billd766]

33 minutes ago, billd766 said:

I usually dry cure now.

 

What recipe would you like?

 

I have a very large tin of Coleman's and after I use it I always sellotape the lid back on to stop air getting in. It seems to work for me so far.

 

Ham – Honey mustard cure v01.docx

[KittenKong]

On 12/28/2018 at 6:49 PM, billd766 said:

In the Makro that I use, the ready minced pork is not as good quality as the pork that my wife orders from the pork lady.

Yes, that's true. I do try to pick bits of mince that have the least fat in them and it seems to work OK for me. I do the same thing for paté.

[KittenKong]

On 12/28/2018 at 10:02 PM, chickenslegs said:

I buy pork fat from makro, cut it into 1" pieces and render it down overnight in a slow cooker. Let it cool a little, pass it through a metal sieve into jars then refrigerate - keeps in the fridge for months.

Yes, I tried that once. My condo smelt of pig for a week (and it wasnt just me)!

 

Certainly a suitable option for anyone with a ventilated cooking area though.

[ChipButty]

None available in Phuket at the moment I think all you guys have bought them all,

My wife knows I like them and she said none in Tops or Villa market or Macro

 

[billd766]

2 hours ago, KittenKong said:

Yes, I tried that once. My condo smelt of pig for a week (and it wasnt just me)!

 

Certainly a suitable option for anyone with a ventilated cooking area though.

My wife cooks it outside, in a wok on a small burner.

 

She also has a catapult and some clay rounds ready for the odd wandering dog who get nosy over the smell.

[KittenKong]

On 12/28/2018 at 5:52 PM, KittenKong said:

The main difficulty I found here is obtaining the lard.

For anyone still interested, Siamburys in Pattaya has lard and beef dripping.

[jkthai]

Very cruel thread this , one of the few things I miss is a propper pie , any one any ideas  where they can be found in Bangkok ?

tia

 

[Lacessit]

Cold pork pies and warm beer. That says it all w.r.to British taste buds. Permanently anesthetised from birth.

[Christophers200]

2 minutes ago, Lacessit said:

Cold pork pies and warm beer. That says it all w.r.to British taste buds. Permanently anesthetised from birth.

Obviously spoken by someone who has never had a decent pint in its life.  A Gnat's-pee addict!

[billd766]

Just now, Christophers200 said:

Obviously spoken by someone who has never had a decent pint in its life.  A Gnat's-pee addict!

Or a decent pork pie.

[Lacessit]

Several oxymorons on this thread.

[Kwasaki]

33 minutes ago, Lacessit said:

Several oxymorons on this thread.

More like some incongruous people.

[Lacessit]

2 minutes ago, Kwasaki said:

More like some incongruous people.

Nothing wrong with questioning accepted wisdom. I love it when Brits get huffy.

[billd766]

3 hours ago, Lacessit said:

Nothing wrong with questioning accepted wisdom. I love it when Brits get huffy.

I eat really great pork pies.

 

How do I know that they are great?

 

Because I make them myself and I know what goes into them.

[faraday]

11 hours ago, Lacessit said:

Nothing wrong with questioning accepted wisdom. I love it when Brits get huffy.

What's a Bogan?

[Lantern]

Don't mind the long ones either, with the egg inside.

 

[Lacessit]

23 minutes ago, faraday said:

What's a Bogan?

A Queensland hillbilly/redneck.

[billd766]

5 hours ago, Lantern said:

Don't mind the long ones either, with the egg inside.

 

I made a couple of them in December for a party. 1 got eaten and I sliced and froze the other 1.

 

When I defrosted the slices, the meat and crust was OK but the defrosted egg was horrible.

[Nyezhov]

8 hours ago, Lantern said:

Don't mind the long ones either, with the egg inside.

 

Now you are talking. 

[Nyezhov]

2 hours ago, billd766 said:

I made a couple of them in December for a party. 1 got eaten and I sliced and froze the other 1.

well next time dont freeze it, just donate it

[billd766]

2 hours ago, Nyezhov said:

well next time dont freeze it, just donate it

To whom should I donate it?

 

I didn't see the guys from the party for 3 weeks, and there is only me at home to eat it and I am not going to throw it away.

[Nyezhov]

58 minutes ago, billd766 said:

To whom should I donate it?

 

I didn't see the guys from the party for 3 weeks, and there is only me at home to eat it and I am not going to throw it away.

Me, biatch! Thats a Godlike creation!

 

Ya know what I just thought of....Bracciole....