Delicious crunchy pork cartilage

How did I miss this?

A couple of months ago, I started eating this for the first time because it's common in a new dish I liked.. My God. It is just so satisfying. I always avoided it. Like 30 years wasted.

Many fans? Apparently it's even good for you tho I don't care about that part.

uch

I wish me knees still had cartilage

I'm still not over the fact that jelly, that delicious childhood treat, usually comes from pig carcasses. Disgusting.

Muscle, fat, blood, bone and cartilage in savoury food somehow doesn't seem at all disgusting, mind you.

magic_murph

zero goodness to be taken from Pork - tasty but not good for you in any form. (except rashers - they can do no harm)

vargoo

uch wrote: »

I wish me knees still had cartilage

It'll regrow soon...stem cells!

A Tyrant Named Miltiades!

A Tyrant Named Miltiades! wrote: »

I'm still not over the fact that jelly, that delicious childhood treat, usually comes from pig carcasses. Disgusting.

Muscle, fat, blood, bone and cartilage in savoury food somehow doesn't seem at all disgusting, mind you.

You mean the jelly that goes with jelly and icecream??

looksee

That's the one, or beef gelatine. All those nice chewy sweets and jellies, and the jelly in trifle or other deserts, all got beef or pork in them...

jim o doom

Deleted User wrote: »

How did I miss this?

A couple of months ago, I started eating this for the first time because it's common in a new dish I liked.. My God. It is just so satisfying. I always avoided it. Like 30 years wasted.

Many fans? Apparently it's even good for you tho I don't care about that part.

What dish is it in? I don't think I've ever had it to be honest.

I absolutely adore crunchy pig skin, and I've had chicken cartilege on skewers in Japan (it was ok).

I've eaten quite soft pig cartilege in a roasted pig belly / ribs, but never crunchy!

Grayson

A Tyrant Named Miltiades! wrote: »

I'm still not over the fact that jelly, that delicious childhood treat, usually comes from pig carcasses. Disgusting.

Muscle, fat, blood, bone and cartilage in savoury food somehow doesn't seem at all disgusting, mind you.

I'm still getting over the fact that jaffa cakes aren't vegetarian. They have meat in them. They're a biscuit (or cake if anyone wants to post that article), it just seems wrong that they should be made from a meat product.

Grayson

Grayson wrote: »

I'm still getting over the fact that jaffa cakes aren't vegetarian. They have meat in them. They're a biscuit (or cake if anyone wants to post that article), it just seems wrong that they should be made from a meat product.

I'm starting to regret having opened this thread now :eek:

kneemos

Grayson wrote: »

I'm still getting over the fact that jaffa cakes aren't vegetarian. They have meat in them. They're a biscuit (or cake if anyone wants to post that article), it just seems wrong that they should be made from a meat product.

Don't think they were killed especially for the Jaffa Cakes.
Fine to eat if it's a by-product Shirley?

kneemos

kneemos wrote: »

Don't think they were killed especially for the Jaffa Cakes.
Fine to eat if it's a by-product Shirley?

It makes slaughter more profitable so it's definitely an incentive for farmers and abbatoirs, although the material itself probably is indeed cheap.

I assume it's gelatin again, is it?

jim o doom

jim o doom wrote: »

What dish is it in? I don't think I've ever had it to be honest.

I absolutely adore crunchy pig skin, and I've had chicken cartilege on skewers in Japan (it was ok).

I've eaten quite soft pig cartilege in a roasted pig belly / ribs, but never crunchy!

Bún riêu cua sườn sụn < Google did the tones.

Photo from google:

magentis

What a time to not be a vegan.

You can take my soul,but don't take my jaffa cakes.

Your Face

It looks like a dogs dinner.

RWCNT

magic_murph wrote: »

zero goodness to be taken from Pork - tasty but not good for you in any form. (except rashers - they can do no harm)

Why do you say that? It's high in protein and contains thiamine, zinc, selenium, b12, b6, niacin and iron.

That dinner looks pretty epic, would defo smash that.

squawker

Hhmmm Oreja de Cerdo

Its pork ear with the fat and cartilage and then fried

Absolutely love the stuff

SlipperyPeople

Bún riêu cua sườn sụn

I want this

Rubberlegs

I tried pork scratchings once, there were what I assumed were hairs still on them, absolutely gross

OldMrBrennan83

Is that horrible stuff that's in bad ribs from the Chinese sometimes?

I'll stick to rashers.

Mena Mitty

I've never heard of crunchy cartilage. I'm familiar with the 'crackling' on a leg of farm pig. It's very tasty and I used to give it to my children as a treat when they were young.


It must be similar in crunchiness. Where can I buy this stuff ?

Billy86

I was expecting it to be bad, but tripe and tendon in pho is fcuking unreal stuff. Perfect for 'Irish weather' too, very warming and filling.

SlipperyPeople

unreal when you're hungover too and with a ice cold beer

recedite

Is this a fancy name for pigs ears?


Your great grandad gave up eating them as soon as he could afford to buy the cheap mince.

gozunda

Crubeens - a forgotten national dish. Fuking delicious...

recedite

recedite wrote: »

Is this a fancy name for pigs ears?


Your great grandad gave up eating them as soon as he could afford to buy the cheap mince.

The Spanish and the Portuguese are still doing delicious things with pigs ears.

And leave it to the French and their pigs' trotters. They're more tasty than good quality ribs, and I can't believe we haven't brought them back yet. Anyone know somewhere in Ireland that serves trotters? (I know you can get them for free from a lot of butchers, incredibly.)

kowloon

JCs in Swords used to make the best BBQ pork belly, then they got rid of pretty much all of the meat counter.

jimgoose

Pork belly with crackling fat is a peasant classic and it is indeed only handsome. Also, a good rasher is a pleasure fit for an Emperor.

Buford T. Justice XIX

gozunda wrote: »

Crubeens - a forgotten national dish. Fuking delicious...

Hard to beat after a hard days work, washed down with a cold beer and home fried chips, a summer classic.

OP still has some traditional foods to find:pac:

Hector Savage

Jaffa cakes !! I miss those!

jester77

Pig is awesome, hard to beat a nice crispy piece of Schweinshaxe

jim o doom

Deleted User wrote: »

Bún riêu cua sườn sụn < Google did the tones.

Photo from google:

Is it home made / bought somewhere that I might be able to try it?

jim o doom

jim o doom wrote: »

Is it home made / bought somewhere that I might be able to try it?

Its main thing is the crab meat floating in it.. Hard to replicate. I'm in Vietnam so I can get it quite easily. It's not common even outside the north of the country, let alone other countries I guess, so I wouldn't get my hopes up.

It's proper delicious if you can get it. Best broth I've ever had.

recedite

Crab?
So wheres the pig's ear then, or is this just a random food ad by google.