hellyer 216 Posted April 11, 2014 Share Posted April 11, 2014 Umm, If I pm my address, can you mail me a slice? Link to post Share on other sites
Alexander L 80 Posted April 11, 2014 Share Posted April 11, 2014 that's one thick rasher. Link to post Share on other sites
Tubby Beaver 209 Posted April 11, 2014 Share Posted April 11, 2014 First cut, Thurs, first cut Link to post Share on other sites
HeatherLocklearRocks 1 Posted April 13, 2014 Share Posted April 13, 2014 Second cut is even thicker! Link to post Share on other sites
NoFakie 45 Posted April 13, 2014 Share Posted April 13, 2014 Is that what Japanese folks call "kata ro-su"? "Ro-su" has the same fleshy round bit as back bacon, but they don't leave it connected to the belly. Either way, kata ro-su makes cho yummy roast pork. Link to post Share on other sites
Tubby Beaver 209 Posted April 13, 2014 Share Posted April 13, 2014 Yeah it's called ロース It's the loin cut. They don't cure it though and make bacon, u gotta do that yourself Link to post Share on other sites
yoroshiku onegai shimasu 2 Posted April 14, 2014 Share Posted April 14, 2014 Looks good Tubby. How much did that lump of meat (sorry, pig-san) cost? Link to post Share on other sites
Tubby Beaver 209 Posted April 14, 2014 Share Posted April 14, 2014 1000¥ about.....can't remember exactly....it's a kg of pig. I'm using some bits from the end to make a soup as we speak Link to post Share on other sites
rach 1 Posted April 14, 2014 Author Share Posted April 14, 2014 Stocked up on Box of Chocolates 'sandwiches' at the weekend. 12 of them. I will try to keep it to one a day. Link to post Share on other sites
Alexander L 80 Posted April 14, 2014 Share Posted April 14, 2014 How was the bacon Tubbs? Please describe. Link to post Share on other sites
Tubby Beaver 209 Posted April 14, 2014 Share Posted April 14, 2014 Smoky-bacony goodness 1 Link to post Share on other sites
Alexander L 80 Posted April 14, 2014 Share Posted April 14, 2014 I hope you served yourself with two sunny eggs, with beans n mushrooms. Link to post Share on other sites
@tokyo 14 Posted April 15, 2014 Share Posted April 15, 2014 and some funny processed potato waffly thingies. Oh yes, and toast. Fried of course. (With butter on). Link to post Share on other sites
NoFakie 45 Posted April 15, 2014 Share Posted April 15, 2014 Yeah it's called ロース It's the loin cut. They don't cure it though and make bacon, u gotta do that yourself I think Japanese butchers are a bit slack with their naming and that basically the whole top of the pig is the "ro-su", with the bit towards the front being the "kata-rosu". Its a bit silly calling any cut "roast" because you can roast the whole pig. Preferably with the skin on for tons of crackling. You can ask for "kata-rosu" and get something different every time. We do a group smoking of up to 60kg at a time and some of the cuts other people bring as "kata-ro-su" look more like the "ro-su" they sell in the supermarket for tonkatsu and sauteeing. Typical ro-su has a big strip of fat along one side, but the characteristic round fleshy bit is much leaner than the shoulder. Ro-su is also generally more expensive than kata-ro-su. Link to post Share on other sites
Tubby Beaver 209 Posted April 15, 2014 Share Posted April 15, 2014 Yeah it's called ロース It's the loin cut. They don't cure it though and make bacon, u gotta do that yourself I think Japanese butchers are a bit slack with their naming and that basically the whole top of the pig is the "ro-su", with the bit towards the front being the "kata-rosu". Its a bit silly calling any cut "roast" because you can roast the whole pig. Preferably with the skin on for tons of crackling. You can ask for "kata-rosu" and get something different every time. We do a group smoking of up to 60kg at a time and some of the cuts other people bring as "kata-ro-su" look more like the "ro-su" they sell in the supermarket for tonkatsu and sauteeing. Typical ro-su has a big strip of fat along one side, but the characteristic round fleshy bit is much leaner than the shoulder. Ro-su is also generally more expensive than kata-ro-su. No crackling for me.....bacon with the rind.. I usually tell the butcher to pick one that has a nice layer of fat on one side.....it helps when curing to not totally dry the meat too much. This time I forgot tho and I didn't get a full cap of fat Link to post Share on other sites
cal 6 Posted April 16, 2014 Share Posted April 16, 2014 Mr Porky. Damn, sounds awful. Link to post Share on other sites
Alexander L 80 Posted April 16, 2014 Share Posted April 16, 2014 Haven't had that for years. Usually after 3 pints and then have some of that and some scampy fries. Link to post Share on other sites
Wizz 11 Posted April 16, 2014 Share Posted April 16, 2014 I don't think I have ever had any Link to post Share on other sites
Alexander L 80 Posted April 16, 2014 Share Posted April 16, 2014 Must admit pork scratchings has a spot with me. Link to post Share on other sites
Alexander L 80 Posted April 16, 2014 Share Posted April 16, 2014 But for gourmet pig skin, try the suckling pigs: Link to post Share on other sites
Metabo Oyaji 71 Posted April 16, 2014 Share Posted April 16, 2014 He looks a bit angry. As one would be, I suppose. Link to post Share on other sites
muikabochi 208 Posted April 16, 2014 Share Posted April 16, 2014 No thanks. Link to post Share on other sites
NoFakie 45 Posted April 17, 2014 Share Posted April 17, 2014 Hmm, crackling! Can't say I'm a fan of pork scratchings though. Link to post Share on other sites
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