I didn't go through the whole thread. Saw it by accident (and too late I guess).

The first thing you do is first quickly seared over high heat each side max 2 minutes that the meat doesen't get dry afterwards, then finish cooking in the oven at a low temperature (80°C for 30-50 minutes).

56 minutes ago, Schoggibueb said:

I didn't go through the whole thread. Saw it by accident (and too late I guess).

The first thing you do is first quickly seared over high heat each side max 2 minutes that the meat doesen't get dry afterwards, then finish cooking in the oven at a low temperature (80°C for 30-50 minutes).

Since the posting of this Topic, I have purchased a 7.5 liter pressure cooker (7.5 is the actual cooking capacity based on the volume of ingredients one can add and cook).

So, my strategy is to pressure cook the pork to render as tender as possible.

Next, pop in the high heat of an oven, a convection oven with fan, and put a crispy outer layer onto the meat.

My problem is that I am unable to find really good cuts of pork from the meat section of the Makro nearest my house.

If I were in China, this would be simple as pie, finding the right cut of great quality pork.

Here in Thailand, I am not sure where to get the same quality, even though I am sure it exists...somewhere.

(Actually, I purchased two identical electric pressure cookers. I always buy a backup for anything and everything I purchase here in Thailand.)

Edited Wednesday at 10:59 AM2 days by GammaGlobulin

It really depends on who's porking who as not all guys are size queens.

It really depends on who's porking who as not all guys are size queens.

This is what ours look like

Edited Wednesday at 11:24 AM1 day by sometime

On 5/21/2026 at 9:42 PM, GammaGlobulin said:

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

.

Thats rank.

9 minutes ago, sometime said:

This is what ours look like

Those pork loin cuts look good.

Makro does not offer one solid uncut pork loin, at least at the Makro near me.

10 minutes ago, Ralf001 said:

Thats rank.

It was the toughness of the pork, locally purchased, which, IMHO, was truly rank.

The onions were good.

But, adding an old lime from my tree, after freezing for two months, turned out to be inadvisable.

Just now, GammaGlobulin said:

It was the toughness of the pork, locally purchased, which, IMHO, was truly rank.

The onions were good.

But, adding an old lime from my tree, after freezing for two months, turned out to be inadvisable.

Frozen onions is wrong on so many levels.

but perfectly frames the BS you post.

2 minutes ago, Ralf001 said:

Frozen onions is wrong on so many levels.

but perfectly frames the BS you post.

Freezing onions is RIGHT on my level.

I have freezer space.

If I keep onions at room temp, hanging from a plastic net bag, they will eventually become moldy.

In the refrigerator compartment, they will become moldy faster.

In my Samsung freezer, at negative 23-degrees C, they still be good as new, three years hence.

1 minute ago, GammaGlobulin said:

Freezing onions is RIGHT on my level.

I have freezer space.

If I keep onions at room temp, hanging from a plastic net bag, they will eventually become moldy.

In the refrigerator compartment, they will become moldy faster.

In my Samsung freezer, at negative 23-degrees C, they still be good as new, three years hence.

Freezing onions turns them to mush garbage.

Perfectly frames the BS you post.

6 minutes ago, Ralf001 said:

Frozen onions is wrong on so many levels.

but perfectly frames the BS you post.

Its posts and onions both stink and are of little use to anyone!

1 minute ago, scottiejohn said:

Its posts and onions both stink and are of little use to anyone!

Been frozen for 3 years at -23 degrees C no less !

If I could be bothered to go through the gobbyBSgamma thread/posts.... yeah he aint had that freezer for 3 years!

Edited Wednesday at 11:49 AM1 day by Ralf001

1 minute ago, Ralf001 said:

Been frozen for 3 years at -23 degrees C no less !

Are you describing the OPs so called brain?

Just now, scottiejohn said:

Are you describing the OPs so called brain?

OP's brain under MRI would resemble mushy peas.

4 minutes ago, Ralf001 said:

Been frozen for 3 years at -23 degrees C no less !

If I could be bothered to go through the gobbyBSgamma thread/posts.... yeah he aint had that freezer for 3 years!

I meant: Almost three years.

Besides, as I recall it: I had these two onions in my Hitachi Freezer/Refrgerator.

Then, the Hitachi experienced problems, and I decided to not call the service people, due to problems with servicing appliances here in Thailand.

So, I bought a Samsung.

I thought it quite nice for the price.

So, I bought a backup Samsung refrigerator, same type, but with WiFI.

Both are working well, except the Wifi might be going kaflooey....(So I must call Samsung before the warranty ends.)

Anyway, concerning the frozen onions, I still have almost one full plastic bag left, in the freezer of one of the Samsung machines.

I think I will pressure cook the entire bag with frozen chicken breast meat from Makro.

Chinese pork is better.

I do not need such a fatty cut of pork as I see at Makro.

And, they do not sell the full long piece of pork loin that I normally would get from Costco or RT Mart stores in Taipei.

Edited Wednesday at 11:58 AM1 day by GammaGlobulin

14 minutes ago, Ralf001 said:

Freezing onions turns them to mush garbage.

Perfectly frames the BS you post.

Mush is great for stew, IMHO.

@GammaGlobulin You going for pulled pork style, or just want juicey pork. I get pork tenderloins from Makro, as stated already. Try to find a couple larger one. Tenderloins as can't be bothered with large shoulder/hip, and long cook, for pull pork. That's the wife's thing.

Reverse sear them, oven first of low temp, then in the cast iron, cust up the outside a bit, add a bit more flavor. Wrap in foil while in the over, to save all the juices.

Depending how season, (wet vs dry) may want to just finish in oven on hight temp, or high temp first, then low temp.

Options about, heavy rub type season. Or wet, rub with mustard, season, then throw some lemon or lime slices in the foil, wrap. If doing a honey mustard, them pay attention when cooking at the end on high, as honey burn real fast if not watching.

Last couple tenderloins I did, tasty & juicey

Edited Wednesday at 12:08 PM1 day by KhunLA

1 minute ago, KhunLA said:

@GammaGlobulin You going for pulled pork style, or just want juicey pork. I get pork tenderloins from Makro, as stated already. Try to find a couple larger one. Tenderloins as can't be bothered with large shoulder/hip, and long cook, for pull pork. That's the wife's thing.

Reverse sear them, oven first of low temp, then in the cast iron, cust up the outside a bit, add a bit more flavor. Wrap in foil while in the over, to save all the juices.

Depending how season, (wet vs dry) may want to just finish in oven on hight temp, or high temp first, then low temp.

Options about, heavy rub type season. Or wet, rub with mustard, season, then throw some lemon or lime slices in the foil, wrap. If doing a honey mustard, them pay attention when cooking at the end on high, as honey burn real fast if not watching.

I like roast pork and roast lamb.

I am sure you have had this in places like Hawaii, DaLian China, and even Thailand, in the basements of many malls.

I also like roast suckling lamb, same cooking method as DaLian, China.

Even the Koreans love to get in to the act:

Chinese roast pork and roast lamb is the best:

2 minutes ago, GammaGlobulin said:

Had that at the house, first low & slow, in a pizza oven, then finished as pictured, on the bbg. Local restaurant in Udon use to do them.

Edited Wednesday at 12:15 PM1 day by KhunLA

26 minutes ago, Ralf001 said:

OP's brain under MRI would resemble mushy peas.

I used to like mushy peas with my chips!

Now you have put me off them!

As a kid we used to take week long vacations to Beirut and Baalbek . It was there I discovered the lamb shawarma, was like 65 years ago. Never forgot it. Came off this thing I had never seen, but it was love at first sight, the best thing I had ever tasted. Made my dad bring me back daily. Middle eastern is the best.

Edited Wednesday at 12:22 PM1 day by marin

2 minutes ago, scottiejohn said:

I used to like mushy peas with my chips!

Now you have put me off them!

That sounds like a very gassy diet.

7 minutes ago, novacova said:

That sounds like a very gassy diet.

Great for when you are around people you don't much care for!

31 minutes ago, GammaGlobulin said:

Mush is great for stew, IMHO.

Good pairing with a stewed brain!

8 minutes ago, scottiejohn said:

Good pairing with a stewed brain!

he will reply brain is better done sous vide.

Edit: Ohh crap.... here comes to gammagobbyboi sous vide threads !

Edited Wednesday at 12:41 PM1 day by Ralf001

On 5/21/2026 at 10:36 PM, still kicking said:

You can, I just love coocking.

I didn't know you like cokc. THought you were hetersexual....

Pork steak and intestines.