Dear fellow chefs,

For some reason or another, I decided to switch from Poultry to Pork.

And so, I bought a few globs of pork from the local retailer, and this is my first effort using this oven and my own recipe.

What do you guys think?

Should I be ashamed?

And, please do not worry.

If you think my attempt is a travesty, then please say so.

But, also, tell me where I went wrong.

1. I bought about 1.4 kilograms of something called Pork Hip, whatever that is.

2. Then, I added ¼ cup of soy sauce, plus about 1 heaping teaspoon of chili powder to the bag in which the pork hip had been packaged, at the meat market.

3. Then, I found two frozen onions in my Samsung freezer, and added them.

4. I also found an old frozen lime from last year, in the back of my freezer, and added that.

Here is how it looked, after dumping the entire thing into my new Borosilicate Baking Dish, from China.

So then, I covered this dish, and inserted it in a pre-heated oven, at approximately 165-degrees C.

I set the timer to 90 minutes, and removed the covered dish. And here is what I see, so far.

Now, my next step is to, maybe baste it with the juices at the bottom of the baking dish.

After this, I will return the dish…UNCOVERED….to the oven, same temperature, and roast/bake for another 50 minutes.

Keep in mind that I am using an oven which has two heating coils, one top and one below. And, also, I am using the oven’s convection fan, for good measure.

So, my question is:

What will happen next?

Any thoughts?

Best regards,

Gamma

Note: Personally, I have very low confidence in obtaining any good result. When I lived in Taiwan, I had fantastic food I cooked myself. And, maybe that was due to the meat I bought? I really do not know.

I have no clue about what I am doing since this is my first attempt.

Note2:  Please pray for me…..

Thank you.

=============

According to my oven timer, I still have about 30 minutes ahead of me before I reach the conclusion of this pork experiment.

Edited May 21May 21 by GammaGlobulin

Go back to KFC

14 minutes ago, still kicking said:

Go back to KFC

Ya think???

What about if I were to invest in a pressure cooker?

I could pressure cook the pork until it was tender.

Then, I could INSERT MY PORK into the oven.....!!!!

(for a final glazing)

I am now thinking of this option.

Edited May 21May 21 by GammaGlobulin

Just now, GammaGlobulin said:

Ya think???

What about if I were to invest in a pressure cooker?

I could pressure cook the pork until it was tender.

Then, I could INSERT MY PORK into the oven.....!!!!

I am now thinking of this option.

I have a pressure cooker, but you don't need it for pork; you need it for beef. In LOS, try an air fryer.

7 minutes ago, still kicking said:

I have a pressure cooker, but you don't need it for pork; you need it for beef. In LOS, try an air fryer.

By the way, Sir:

One thing I know about is Pork in Taiwan.

Taiwan might not be good for much, but the quality of the pork one buys at local market is supreme.

In fact, when I returned to the USA, briefly, after living many years in Taiwan, I was supremely disappointed with the quality of the pork available at the USA local supermarkets.

In the USA, one can buy great guts of beef; in Taiwan, the beef on Formosa is garbage.... so, different tastes in different countries.

MEANWHILE, since the clock on the oven is still ticking: This experience, my first attempt at roast pork, is beginning to remind me of my first reading of Lord of The Flies.

2 minutes ago, GammaGlobulin said:

By the way, Sir:

One thing I know about is Pork in Taiwan.

Taiwan might not be good for much, but the quality of the pork one buys at local market is supreme.

In fact, when I returned to the USA, briefly, after living many years in Taiwan, I was supremely disappointed with the quality of the pork available at the USA local supermarkets.

In the USA, one can buy great guts of beef; in Taiwan, the beef on Formosa is garbage.... so, different tastes in different countries.

MEANWHILE, since the clock on the oven is still ticking: This experience, my first attempt at roast pork, is beginning to remind me of my first reading of Lord of The Flies.

This is Beef

4 minutes ago, GammaGlobulin said:

By the way, Sir:

One thing I know about is Pork in Taiwan.

Taiwan might not be good for much, but the quality of the pork one buys at local market is supreme.

In fact, when I returned to the USA, briefly, after living many years in Taiwan, I was supremely disappointed with the quality of the pork available at the USA local supermarkets.

In the USA, one can buy great guts of beef; in Taiwan, the beef on Formosa is garbage.... so, different tastes in different countries.

MEANWHILE, since the clock on the oven is still ticking: This experience, my first attempt at roast pork, is beginning to remind me of my first reading of Lord of The Flies.

Not sure about that, as I've had some pretty meaty & tasty pork ribs in USA. Don't know about Taiwan, but Thai ribs are a bit anorexic at time. Near impossible to find a good rack to the point, I don't even bother. Only pork I buy here is tenderloins or pork belly for Crispy PB, and a lot of places stopped selling with skin on ... WTF

3 minutes ago, still kicking said:

This is Beef

YES!

That is beef.

And, might I add: It looks amazing.

Why can't I do that????

1 minute ago, GammaGlobulin said:

YES!

That is beef.

And, might I add: It looks amazing.

Why can't I do that????

You can, I just love coocking.

Wow....!!!!

After 90 minutes at 160-degrees C....COVERED

and, an additional 50 minutes at 160-degrees C....UNCOVERED.....

This Glob of Meat is still rubbery enough to have been produced by the....

GoodYear Tire Company.

I have never seen anything like this.

Where do they get their animals, here in Thailand?

They are Super Tough Guys......

==========

So, since this IS an experiment in-process.....

I have decided to pop this entire Piece of Junk back into the oven.....and, once again....

Just roast away, for another hour, at 160-degrees C.....because.....

It really cannot get any worse than it is right now....AS YOU CAN SEE for yourselves......

UPDATE: Emergency Salvation of Truck-Tire Pork Roast meat.....

a. As of now, this experimental pork roast looks like this:

b. It is so rubbery, though, that I would not feed it to a Pit Bull.

c. My Emergency Strategy for this Test is to do the following....

I will cover this dish, and re-insert the dish into the oven.

I will also increase the heat to: 190-degrees C.

I will maintain this temp for 50 minutes.

Then, I will remove this travesty, and let it rest for about 20 minutes.

Then, I will try the FORK PENETRATION test.

If the fork bounces off the meat....

Then....it will be time to......

CALL IN THE SOI DOGS.....!!!!!

OK....Folks....I am now getting to my wit's end here.

I am open to all suggestions.

But, what I am thinking about, during my next experimental trial with this meat is this:

a. I will purchase a large (or fairly large) pressure cooker.

b. I will use this cooker to raise the inside pressure to about 15 psi above ambient pressure here...(and, you know, Chiang Mai is NOT at sea level....right?)

c. IF I raise the pressure inside the pressure cooker chamber to 15 psi, then I will be able to raise the cooking temp to around 121-degrees C.

d. By doing so, then I will be able to more easily break down the collagen. This will be a real plus.

e. Next, after cooking in the pressure cooker, I can transfer the meat to the baking dish, and roast the meat in my oven.

Does this sound like a plan?

==========

BUT.....I have not yet given up on this original pork experiment.....

My oven timer just rang, and this means that I have now exposed this pork-in-question to an additional 50 minutes at 200-degrees C.

I will now remove the pork from the oven....and let it rest.... (I, too, need a rest, I think.)

After that, I will try my fork test, and capture a few images to be posted here, for substantiation of my results.

Pray for me, please.

Edited May 21May 21 by GammaGlobulin

Now....before I open the cover of my borosilicate baking dish, take a photo, and share it on TV.......to capture the results of this first Pork Roast Experiment....

I would like to ask any readers here about their best advice for a premium ELECTRIC PRESSURE cooker brand and model...

If YOU were to purchase an electric pressure cooker here in the Thailand Market.....

Which model/brand would YOU buy?

No doubt, I will just, eventually, Go with My GUT....and I will probably choose what I like.

But still, I will really appreciate any input from TV Readers here, concerning the makes and models that they have found to be the best for them.

Hopefully, this information, as well as this ENTIRE PORK EXPERIMENT, will be useful to those meat eaters who love meat which melts in their mouths.....

There is a REASON why Kobe beef is expensive:

a. flavor

b. tenderness

c. it melts like butter in the mouth

So then, should not pork also melt this way?

=============

I am now committed to buying a decent pressure cooker.

Which is the best?

Anybody know????

Here is the conclusion and results of this Pork Experiment:

Is it good....?

Would YOU eat it?

Note: The blackened and burned parts of this thing are solely due to the additional 50 minutes of high-temp heat, which I resorted to...after the meat should have, theoretically, been fully cooked and tender.

Go figure.

MY Suggestion for Future Experiments in Pork will require a Pressure Cooker.....OBVIOUSLY.

Using a pressure cooker, I can easily break down the collagen at 121 degrees for 40 minutes.

Then, I can remove the pork from the pressure cooker.

Then, I can put the pork in a high-temp oven....and get great results with a GOLDEN-BROWN-CRUNCHY-SAVORY-CRUST.....

Speaking of Golden Brown...of course....and Keith Floyd, one who I once watched RELIGIOUSLY.......

Here is a nod to the Stranglers.....

Word to the Wise:

Please try to never add an entire whole lime, especially with the rind intact, to any stewed pork dish.

But, this experiment was NOT about flavor, anyway.

It was about.....TENDERNESS.....

4 hours ago, GammaGlobulin said:

Here is the conclusion and results of this Pork Experiment:

Is it good....?

Would YOU eat it?

Note: The blackened and burned parts of this thing are solely due to the additional 50 minutes of high-temp heat, which I resorted to...after the meat should have, theoretically, been fully cooked and tender.

Go figure.

MY Suggestion for Future Experiments in Pork will require a Pressure Cooker.....OBVIOUSLY.

Using a pressure cooker, I can easily break down the collagen at 121 degrees for 40 minutes.

Then, I can remove the pork from the pressure cooker.

Then, I can put the pork in a high-temp oven....and get great results with a GOLDEN-BROWN-CRUNCHY-SAVORY-CRUST.....

Speaking of Golden Brown...of course....and Keith Floyd, one who I once watched RELIGIOUSLY.......

Here is a nod to the Stranglers.....

I doubt that the dogs will eat it.

Keep it simple, buy a slow cooker and not a pressure cooker. A slow cooker is one tenth of the price and will produced the desired result.

The fact is that you have been advised to do this for years, but you always choose to do some silly other thing.

You can start off with a 'toy' one for the purpose of experimentation or get a bigger one if you want to prepare food in batches.

https://shopee.co.th/product/146175767/25913771575

https://shopee.co.th/product/146175767/24726384179

At the end of the day, dissolve a stock cube in warm water. Place the meat(perhaps a small rack of ribs) within, leaving the slow cooker on a low setting. Go to sleep. Wake up the next day(perhaps eight hours later). Meat will be tender. Baste with your favourite barbecue (or other) sauce. Just a very easy example. You don't even need patience, as you should be sleeping.

Experiment with different cuts of meat, according to the dish you envisage. The tender ribs can be used with a dipping sauce or added to soups etc

You can play around with the cooking liquid, adding herbs and spices. You can knock up batches of Japanese style curry, by placing cubes of meat and vegetables in water on a low setting overnight and then the next morning, stirring in one of the supplied curry cubes. No cooking skills necessary. Just stop trying to run before you have mastered walking.

Edited May 21May 21 by IsmeUno

9 minutes ago, IsmeUno said:

Keep it simple, buy a slow cooker and not a pressure cooker. A slow cooker is one tenth of the price and will produced the desired result.

I have a slow cooker.

A pressure cooker might be better.

We will see, and very soon.

I already placed my order for one.

Hopefully, it will be the collagen buster that I am looking for.

===========

And, you are correct: Even the dogs won't eat my cooking.

Get a Crock Pot and cook it slow in broth. Easy and makes it tender and not tough, much like you cook a roast. Very lean cut of meat but like a roast needs to have the tissues broken down. Use flour seasoned and sear it for a couple minutes a side then put in the crock pot.Throw in onions, potatoes, green beans , carrots and cover the meat about 1/2 way. Start cooking in the morning and put it on low for about 8 hours. A video to help................https://www.youtube.com/watch?v=xpseYus2BPE&t=1s.

You can't save that one.
It should have been wrapped in foil, given how you tried to cook it. Correct on the limes, it makes it bitter. However, the zest is great with pork.

ALWAYS brown the meat first. In this case, you should have cut that into 4 parts and browned all of it.
Buy an Instapot.
Sear meat in instapot
Add whatever else you want and spices
Close lid for 60-90 min.

Enjoy

57 minutes ago, fredwiggy said:

Get a Crock Pot and cook it slow in broth. Easy and makes it tender and not tough, much like you cook a roast. Very lean cut of meat but like a roast needs to have the tissues broken down. Use flour seasoned and sear it for a couple minutes a side then put in the crock pot.Throw in onions, potatoes, green beans , carrots and cover the meat about 1/2 way. Start cooking in the morning and put it on low for about 8 hours. A video to help................https://www.youtube.com/watch?v=xpseYus2BPE&t=1s.

Thank you.

Willing to try anything...by now.

What about:....

What about if I start a Glob of meat at this very moment....in the slow cooker, on low, and just let it grind for about 12 hours until....19:20 hours....today?

Will this work?

Also, I think I don't need to add any garbage to it, other than the meat and a bit of water, or something.

Why don't I just take a Glob of meat out of the freezer, at this very moment, and then just add it to the slow cooker?

Would that work?

Just pork and water and the slow-cooker.....

So, for safety reasons, I will NOT put a frozen Glob of pork in the slow cooker....this morning.

Instead, I will buy a pressure cooker.

I would prefer a gas-stove pressure cooker.

But, I guess the electric "pressure" cooker will do, even though the pressure is not up to 35 psi above ambient.

Edited May 22May 22 by GammaGlobulin

9 hours ago, GammaGlobulin said:

YES!

That is beef.

And, might I add: It looks amazing.

Why can't I do that????

He didn't cook that, he ( @still kicking ) pinched the photo off a restaurant review.

https://aseannow.com/topic/1309329-what-are-you-having-for-dinner-tonight/page/19/#findComment-20510743

Your end results looked good, how did it taste ? Personally I would have just used the slow cooker. Marinade if wanting, sear it, slow cook it. Set it & forget it, after the sear.

Edited May 22May 22 by KhunLA

1 hour ago, KhunLA said:

He didn't cook that, he ( @still kicking ) pinched the photo off a restaurant review.

https://aseannow.com/topic/1309329-what-are-you-having-for-dinner-tonight/page/19/#findComment-20510743

Your end results looked good, how did it taste ? Personally I would have just used the slow cooker. Marinade if wanting, sear it, slow cook it. Set it & forget it, after the sear.

Some guys on TV just cannot be trusted.

How can he pass off some work of art as his when it is not his?

One can't trust nobody nowadays.

This is why I dislike Farang.

19 minutes ago, GammaGlobulin said:

Some guys on TV just cannot be trusted.

How can he pass off some work of art as his when it is not his?

One can't trust nobody nowadays.

This is why I dislike Farang.

Yea, too strange. Only have 2 people on my ignore list, and if someone didn't quote him, I wouldn't have seen that.

No time for fake people & posts. They need to seek help, along with all the haters of everything.

5 hours ago, GammaGlobulin said:

I have a slow cooker.

Perhaps you should have utilised it instead of buying yet another gadget. So many gadgets but yet you still cannot produce a decent meal. Why is that? It's not as if you haven't been given advice repeatedly over the years. It seems that you just tend to disregard it, perhaps due to something you read via AI.

With the slow cooker, you just couldn't be bothered to wait. The option of it working overnight whilst you slept clearly wasn't a option worth considering in your world. 😊

2 hours ago, KhunLA said:

Yea, too strange. Only have 2 people on my ignore list, and if someone didn't quote him, I wouldn't have seen that.

No time for fake people & posts. They need to seek help, along with all the haters of everything.

Agreed. It's okay if a 'leg pull' is sign posted or at least admitted later. But people deliberately misleading for no reason at all, especially on an anonymous forum, is simply ridiculous.

Didn't they claim to have won the lottery? Pathetic.

13 hours ago, GammaGlobulin said:

YES!

That is beef.

And, might I add: It looks amazing.

Why can't I do that????

You can, but you are unable to follow even the most simple of instructions. That meal could hardly be more simple.

Hopefully, with your new pressure cooker, things will improve for you 😊

P.S. You don't need to sear nor seal the meat.. That's an old wives tale 😊 You can marinate it.

11 hours ago, IsmeUno said:

you are unable to follow even the most simple of instructions

too often true

But, there is a good reason for this.

7 hours ago, GammaGlobulin said:

too often true

But, there is a good reason for this.

I'll take your word for that.

On 5/22/2026 at 2:24 AM, GammaGlobulin said:

Thank you.

Willing to try anything...by now.

What about:....

What about if I start a Glob of meat at this very moment....in the slow cooker, on low, and just let it grind for about 12 hours until....19:20 hours....today?

Will this work?

Also, I think I don't need to add any garbage to it, other than the meat and a bit of water, or something.

Why don't I just take a Glob of meat out of the freezer, at this very moment, and then just add it to the slow cooker?

Would that work?

Just pork and water and the slow-cooker.....

So, for safety reasons, I will NOT put a frozen Glob of pork in the slow cooker....this morning.

Instead, I will buy a pressure cooker.

I would prefer a gas-stove pressure cooker.

But, I guess the electric "pressure" cooker will do, even though the pressure is not up to 35 psi above ambient.

So? What's the latest...?

2 hours ago, IsmeUno said:

So? What's the latest...?

I am very happy that you asked.

What I did, and it has been a great thing to have done, was to purchase an 8-liter electric pressure cooker, which has a useable 5.5 liter max capacity in the inner vessel.

I believe this is the very best solution for all kinds of cooking, not just a pork butt or shourlder.

The meat kets as tender as possible, given any quality and cut.

This is not to say that it gets all meat tender, because if you begin with a sows ear, for example, this wil be what you get.

So, trying to find the good quality cuts of meat is not easy at the big box stores here in Thailand.

I wish we had Costco, because Costco provides very good quality meats when I was living in Taiwan, near Taipei.

Don't ask my why they bar Costco from Thailand, because I have no clue, but it is criminal to do so.

Anyway, I am happy to have substituted using the pressure cooker for the oven.

This does not mean that I will just put my two large ovens into mothballs, by any means.
I just won't use them....for now.

Of course, if I decide to raise suckling lambs in my garden, then I will put them into my ovens.

Also, I can make grilled or broiled sandwiches in the ovens.

I am not sure what else to use the ovens for, BUT I WISH I KNEW.....

Maybe I can make a quiche lorraine or something.....

What would YOU suggest as work for the ovens, if most meat sourced in Thailand is now destined for the pressure cooker???