@ZeroCharisma Yeah, tacos “El Pastor” would be an item I’d have expected to see on the menu at Mammacitto’s. (That was the name of a restaurant that was open for a very brief time down here, back in the late '80s.)
Good old southern fried pork chops! Lots of gravy, mashed potatoes, and a veggie or two.
Add homemade cornbread (without sugar) and a slab of butter and I’m in heaven!
@Weboh 20 years ago I had a Filipino IT manager and his wife made the most amazing lumpia. Every other week the IT staff would pool our money and throw it at him and yell ‘BRING US MORE’ It took some time but I eventually learned how to make it properly. I finally found a local market that sells lumpia wrappers and that was a game changer. So much yum!
@capnjb@Weboh I don’t suppose that you still have that recipe and would care to share it? Please? Can you use egg roll wrappers? I don’t think I can find lumpia wrappers around here.
@capnjb@Tadlem43
You can use egg roll wrappers, but lumpia wrappers are way better. The best part about lumpia is how crispy and flaky they are, and you can’t get that without lumpia wrappers. Try the frozen section of an Asian market. They’re probably there.
Note that 1 tablespoon seems like far too little for the size of the wrapper, so you’ll have to wrap it around several times and it will feel wasteful and be very tedious to wrap that many rolls (this makes about 50). But this makes them as crispy and flaky as they’re supposed to be.
@Tadlem43@Weboh In my Asian market, they have two boxes of lumpia wrappers. A red one and a blue one. One of them is twenty cents more expensive, but all the wrappers are separated by a thin sheet of plastic, making them easy to separate. I promise you, it will be the best twenty cents you ever spend in your life!
@Tadlem43@Weboh@werehatrack Please do! I work in a high stress, fast paced, technical field. I may or may not also have a high level of OCD, so cooking is the perfect outlet to let all that go. I prefer trying complicated dishes as working on four or five things at a time makes my brain happy. Or at least keeps it occupied. I try to do things as authentic as possible. Doing my research and sourcing the proper ingredients from around the globe is kind of like doing a puzzle. I like it when all the pieces fit. I have a weird brain.
There is no single best, but the three best are that plate of bacon, properly prepared/smoked baby back ribs, or a smoked and slow cooked pulled pork. Some of the furrin stuff is excellent too but they don’t reach top three.
@duodec Guanciale needs like a 3.1 in there. You can’t make a great carbonara without one. I am fortunate to have a local Italian shop near my office and a colleague that has a brood of hens, so I get super fresh eggs whenever I need them. I have a pasta extruder and my daughter makes a mean bucatini. I’d put bucatini alla carbonara in the top 5
@duodec I can’t argue with ribs or pork butt. Slow and low makes them amazing. I’m still debated braised ribs vs smoked ribs. Bacon? It might sound blasphemous, but it’s not making my top three. I love bacon. You love bacon. Everyone loves bacon. I’m not saying it’s not an awesome, but if I gave you $100 to walk into an Italian market and order all of their best cured pork, you wouldn’t walk out of that shop saying bacon was the best thing you just had. It’s checks the price point box. It checks the ease of availability box. But there are other cured meats that should be well ahead of it on the Mount Rushmore of pork. I honestly couldn’t pick the one single meat that should be in spot 3, but I know it isn’t bacon. Please forgive me
El pastor tacos are the best! Also, the pork chop breakfast at Tin Can Cafe is great.
Slow-cooked pulled pork on a brioche bun.
Also, if you love tacos “el” pastor wait until you try them “al” pastor.
@ZeroCharisma Yeah, tacos “El Pastor” would be an item I’d have expected to see on the menu at Mammacitto’s. (That was the name of a restaurant that was open for a very brief time down here, back in the late '80s.)
Shoulder, aka bone-in butt, cooked low all night the night before over hickory smoke. Nnnnggggg.
I sandwish I had a plate of bacon right now
pork tartare
@rtjhnstn
@rtjhnstn How about medium rare chicken?
There’s a good chance I’m going to make a batch of boudin this weekend, so imma go with that.
Whatever one is in front of me.
BLT with 1" thick tomato cut from the garden
@katbyter And one-inch stacks of bacon above and below it. Toast optional.
/youtube swedish chef pork
Good old southern fried pork chops! Lots of gravy, mashed potatoes, and a veggie or two.
Add homemade cornbread (without sugar) and a slab of butter and I’m in heaven!
@heartny My general rule is “Until the bacon is gone, eat bacon.”
I often get some very disturbed looks when I am loading my plate at a breakfast buffet.
@heartny @werehatrack
Congressional spending legislation
@stolicat Wouldn’t that be your least favorite kind of pork? Unless you’re a government official.
The whole pig. Cooked all day. By a friend. As a birthday present.
@blaineg I bet that was tricky to wrap.
@macromeh It was mostly wrapped in foil, but we took the easy way out and had the party at his place.
“Sandwish”? I thought it was “sandwidge”.
@werehatrack I just call it a sammich
@werehatrack
@werehatrack
A wish sandwich?
None
Lumpia. Or many other Southeast Asian dishes. I used to think I didn’t like pork. Turns out I just don’t like American style barbecue.
/image lumpia
/image Thai barbecue
@Weboh
That looks soooo delicious!
@Weboh 20 years ago I had a Filipino IT manager and his wife made the most amazing lumpia. Every other week the IT staff would pool our money and throw it at him and yell ‘BRING US MORE’
It took some time but I eventually learned how to make it properly. I finally found a local market that sells lumpia wrappers and that was a game changer. 
So much yum!
@capnjb @Weboh I don’t suppose that you still have that recipe and would care to share it? Please? Can you use egg roll wrappers? I don’t think I can find lumpia wrappers around here.
@capnjb @Tadlem43
You can use egg roll wrappers, but lumpia wrappers are way better. The best part about lumpia is how crispy and flaky they are, and you can’t get that without lumpia wrappers. Try the frozen section of an Asian market. They’re probably there.
Here’s my Filipino aunt’s recipe:
1 lb ground pork
1 onion, large, diced
1 teaspoon minced garliic
2 carrots, grated
4 potatoes, boiled and mashed
4 eggs
1/4 cup soy sauce (kikkoman)
1 teaspoon black pepper
Note that 1 tablespoon seems like far too little for the size of the wrapper, so you’ll have to wrap it around several times and it will feel wasteful and be very tedious to wrap that many rolls (this makes about 50). But this makes them as crispy and flaky as they’re supposed to be.
@Tadlem43 @Weboh In my Asian market, they have two boxes of lumpia wrappers. A red one and a blue one. One of them is twenty cents more expensive, but all the wrappers are separated by a thin sheet of plastic, making them easy to separate. I promise you, it will be the best twenty cents you ever spend in your life!
@Tadlem43 @Weboh And my recipe is very similar but I use finely sliced chinese/napa cabbage instead of potatoes. And now I’m hungry.
@capnjb @Tadlem43 @Weboh I’ll have to see if my Filipina niece has any additional suggestions about lumpia.
@Tadlem43 @Weboh @werehatrack Please do!
I work in a high stress, fast paced, technical field. I may or may not also have a high level of OCD, so cooking is the perfect outlet to let all that go. I prefer trying complicated dishes as working on four or five things at a time makes my brain happy. Or at least keeps it occupied. 
I try to do things as authentic as possible. Doing my research and sourcing the proper ingredients from around the globe is kind of like doing a puzzle. I like it when all the pieces fit. I have a weird brain. 
@capnjb @Weboh @werehatrack Thank you! Thank you! Thank you! This looks great!
Tonkatsu:
I’m six hours in on this cook… so…
@capnjb When should I arrive? Looks fantastic
@speediedelivery after a 12 hour smoke, I’m exhausted… come help yourself, I’m going to take a nap
There is no single best, but the three best are that plate of bacon, properly prepared/smoked baby back ribs, or a smoked and slow cooked pulled pork. Some of the furrin stuff is excellent too but they don’t reach top three.
@duodec Guanciale needs like a 3.1 in there. You can’t make a great carbonara without one. I am fortunate to have a local Italian shop near my office and a colleague that has a brood of hens, so I get super fresh eggs whenever I need them. I have a pasta extruder and my daughter makes a mean bucatini. I’d put bucatini alla carbonara in the top 5
@capnjb Should opportunity present I would be happy to rank your suggestions. However the top three set a very high bar…
@duodec I can’t argue with ribs or pork butt. Slow and low makes them amazing. I’m still debated braised ribs vs smoked ribs. Bacon? It might sound blasphemous, but it’s not making my top three. I love bacon. You love bacon. Everyone loves bacon. I’m not saying it’s not an awesome, but if I gave you $100 to walk into an Italian market and order all of their best cured pork, you wouldn’t walk out of that shop saying bacon was the best thing you just had. It’s checks the price point box. It checks the ease of availability box. But there are other cured meats that should be well ahead of it on the Mount Rushmore of pork. I honestly couldn’t pick the one single meat that should be in spot 3, but I know it isn’t bacon. Please forgive me
LEGOS! EGGOS! STRATEGO! AWESOME!
@capnjb I agree.
St. Louis style ribs.
That is all.