Jump to content
BANGKOK 19 March 2019 15:08
Kwasaki

The UK round pork pie

Recommended Posts

In the Makro that I use, the ready minced pork is not as good quality as the pork that my wife orders from the pork lady.
 
She can order it up to about 7 pm and it is delivered to the house the next morning by 6:30. She also orders a whole leg of pork that I use some for roasting and I the make my own honey and mustard ham, using Coleman's English mustard powder and Thai honey. 
Stop it pleeeeese!!!

Sent from my SM-G920F using Thailand Forum - Thaivisa mobile app

  • Haha 2

Share this post


Link to post
Share on other sites
2 hours ago, vogie said:

Do you dry or wet cure Bill, have you got the recipe please?

I usually dry cure now.

 

What recipe would you like?

2 hours ago, Psimbo said:

I am partial to the loaf type pies as opposed to the round ones. I am fortunate that a friend makes them for me on occasion as I am not a great fan of Lady Pie products. I see it as one of my 'treats'. There is a place in Phuket that does nice kippers as well.

 

For those who find Colman's goes off buy it or the McGarrett powder in a tin and make it on an as need basis. I would be tempted to put the tin in an airtight bag once opened as it can go off in time. Mcgarrett also do a wasabi powder.

 

I have a very large tin of Coleman's and after I use it I always sellotape the lid back on to stop air getting in. It seems to work for me so far.

  • Like 2

Share this post


Link to post
Share on other sites
4 hours ago, KittenKong said:

The main difficulty I found here is obtaining the lard.

I buy pork fat from makro, cut it into 1" pieces and render it down overnight in a slow cooker. Let it cool a little, pass it through a metal sieve into jars then refrigerate - keeps in the fridge for months.

 

 

Edited by chickenslegs
spelling
  • Like 1

Share this post


Link to post
Share on other sites
33 minutes ago, billd766 said:

I usually dry cure now.

 

What recipe would you like?

 

I have a very large tin of Coleman's and after I use it I always sellotape the lid back on to stop air getting in. It seems to work for me so far.

 

Ham – Honey mustard cure v01.docx

  • Like 1

Share this post


Link to post
Share on other sites
On 12/28/2018 at 6:49 PM, billd766 said:

In the Makro that I use, the ready minced pork is not as good quality as the pork that my wife orders from the pork lady.

Yes, that's true. I do try to pick bits of mince that have the least fat in them and it seems to work OK for me. I do the same thing for paté.

Share this post


Link to post
Share on other sites

None available in Phuket at the moment I think all you guys have bought them all,

My wife knows I like them and she said none in Tops or Villa market or Macro

 

Share this post


Link to post
Share on other sites
2 hours ago, KittenKong said:

Yes, I tried that once. My condo smelt of pig for a week (and it wasnt just me)!

 

Certainly a suitable option for anyone with a ventilated cooking area though.

My wife cooks it outside, in a wok on a small burner.

 

She also has a catapult and some clay rounds ready for the odd wandering dog who get nosy over the smell.

Share this post


Link to post
Share on other sites
On 12/28/2018 at 5:52 PM, KittenKong said:

The main difficulty I found here is obtaining the lard.

For anyone still interested, Siamburys in Pattaya has lard and beef dripping.

  • Like 1

Share this post


Link to post
Share on other sites

Very cruel thread this , one of the few things I miss is a propper pie , any one any ideas  where they can be found in Bangkok ?

tia

 

Share this post


Link to post
Share on other sites

Cold pork pies and warm beer. That says it all w.r.to British taste buds. Permanently anesthetised from birth.

  • Like 1

Share this post


Link to post
Share on other sites
Just now, Christophers200 said:

Obviously spoken by someone who has never had a decent pint in its life.  A Gnat's-pee addict!

Or a decent pork pie.

  • Like 2

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...