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Popcorn Pork

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Post Sat Feb 10, 2007 6:46 pm
cookn biker medium
medium

Posts: 148
Location: colorado springs
I think it sounds great. You could call them pork poppers. Do a few different sesonings, cajun, or sweet n sour, ect. Have different dips even. Yum fried pork!
Molly

Post Sat Feb 10, 2007 8:00 pm
phillyjazz well done
well done

Posts: 2974
Location: Philly

Carnitas, which is similar but not breaded is usually made with shoulder or butts when I have had them. Loin might be healthier, since you are already frying them.

The again, Carnitas are usually cooked in LARD !!!
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Sat Feb 10, 2007 8:32 pm
Village Idiot well done
well done

Posts: 500
Location: Near Reading, PA
if you're going to offer different dipping sauces and seasonings, I'd keep the marinade simple.

Maybe something lemon-pepperish.
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Maverick ET-73

Post Sun Feb 11, 2007 12:19 am
KettleKooked well done
well done

Posts: 310
Location: Ohio

Crazy? No way.

I love deep fried Sweet & Sour pork.

I doubt you could use a bad cut. Loin, tenderized might just be perfect as the fats and grisle in an inferior cut will not have time to fully tender if battered and fried.
I like it fast, fun or tasty.
Pitmaster w/sfb
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Mike

Post Sun Feb 11, 2007 12:49 am
nascarchuck well done
well done

Posts: 482
Location: Benbrook, Texas

phillyjazz wrote:
Carnitas, which is similar but not breaded is usually made with shoulder or butts when I have had them. Loin might be healthier, since you are already frying them.

The again, Carnitas are usually cooked in LARD !!!


I love carnitas!!! About my favorite thing to eat. Corn tortillas, cilantro, onion and squeeze some lime jiuce on them... Mmmmm....

Post Sun Feb 11, 2007 12:50 am
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5375
Location: Damascus, Maryland
From what I can tell, sweet and sour pork is twice cooked.
Once in an oil blanch process, cooled, dredged in either
flour or corn starch and coated in tempura batter before frying.

The Chinese place in our complex uses chunks of butt to
do this recipe.
Other places might use different cuts.

Pancake mix (not the add water kind)
is a good starting point for the batter.
It has a leavening agent and a bit of sugar to lend
color and taste.

Adding some corn flakes either crushed or pulverized in the food processor as a last step might make an improvement.

Panko could also be used in this instance.

Let us know what you come up with.

-YB
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Post Mon Feb 12, 2007 6:48 pm
John A well done
well done

Posts: 555
Location: Daytona Beach, FL
MrAngles wrote:
I found this site on how to make a fried pork tenderloin sandwich and I think I might use the marinade/batter this guy uses. The buttermilk, egg and flour marinade seems to be a variation on the pancake mix idea. Anyone else ever marinate something in buttermilk? I've heard it makes stuff more tender.


He is a poster on another forum and possibly the undisputed authority on the subject. Sounds like a great idea to me.
John

Post Mon Feb 12, 2007 7:00 pm

Posts: 11
Location: Portland, Oregon
Popcorn prok sounds really good.

Post Mon Feb 12, 2007 10:51 pm
TX Sandman well done
well done

Posts: 1977
Location: DFW, Texas
Welcome aboard, Beefer Madness!

Rob - TX Sandman
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Post Tue Feb 13, 2007 1:09 pm
grilltender john well done
well done

Posts: 618
Location: Chicago, IL.

Chuck
I second that on the carnita's. I have a local carniceria near my house that makes it every weekend. Oh the smell in that store on Saturday mornings when I go there for breakfast. Pork tacos for breakfast? Who couldnt love that!!
how you done did dat?

Post Tue Feb 13, 2007 3:14 pm
stlouBBQ well done
well done

Posts: 561
Location: St. Louis

Anyone else ever marinate something in buttermilk?


I have never marinated in buttermilk, but I have marinated chicken kebabs in yogurt sauce. It has worked real well. My wife makes an Indian yogurt marinate.

I agree the fried pork idea sounds great. Keep us updated.
"How many grills do you NEED?!"

Some people just don't understand

Post Tue Feb 13, 2007 3:26 pm
stlouBBQ well done
well done

Posts: 561
Location: St. Louis

I can't find any local store that carries any serious cast-ron cookware around here unfortunately.


You could probably find some good stuff at antique stores. That is how I built most of my collection.
"How many grills do you NEED?!"

Some people just don't understand

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