Damn Ham Pork – Bam!

Pork Loin 056I LOVE Walmart! I MISS Walmart! I did not appreciate what Walmart offered, until of the slow shipping delays due to COVID.

Walmart had my favorite “cuisine” items, such as ground lamb and used to have “everyday” items like toilet paper and water bottles. I used to be able to get everything I needed in one shop.

Now, I have shop from several different stores to get what I need. Just like everyone else is, during these trying times.

Pork Loin 001I am lucky to be able shop with Aldi. They don’t have my favorite “name” brand or “cuisine” items, but hell, they have food, which is a blessing.

So I can use things from Walmart and Aldi in my next meal. I was watching The Great Food Truck Race on the Food Network and LOVED the triple pork sandwich made by The Fat Kids. They were my favorite food truck and I was so sorry to see them leave. I was drooling over their fried pork with bacon and bacon cheese. So this is my tribute to their sandwich. Also a shout out to Sunny Pork Loin 010Anderson! She made a Pork Roast on Cooking for Real that was very inspiring for this recipe. As the very wise Emeril Lagasse said: Bam! Pork Fat Rules!

INGREDIENTS:

  1. Pork Loin, Boneless, 2 ½ lbs.
  2. Ham Flavored Concentrate, recommended: Goya, two ¼ teaspoon packets
  3. Sazón (Coriander & Annatto with Garlic and Cumin), recommended: Goya, two ¼ teaspoon packets Pork Loin 011
  4. Granulated Garlic, recommended: HyVee, 2 tablespoons, divided
  5. Soy Sauce, recommended: HyVee, 1 teaspoon
  6. Worcestershire Sauce, recommended: HyVee, 1 teaspoon
  7. Liquid Smoke Applewood, recommended: Wrights, 1 cap
  8. Pork Rinds, recommended: Clancy’s, 3 ¼ oz.
  9. Panko Bread Crumbs, Italian Style, recommended: Great Value, 1 cup
  10. Cornstarch, recommended: Argo, 2 tablespoons
  11. Flour, recommended: Wondra, 2 tablespoons
  12. Eggs, 2 Pork Loin 029
  13. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1
  14. Cooking Oil Vegetable, recommended: Carlini, 2 to 3 cups

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Pork Loin 030
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke.
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. Pound it to flatten it. I am using my “Mighty Vance” hammer!
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 034
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat the Eggs and pour into bag of pork
  9. Dip Pork into the Dry mixture paper bag and shake. Let it sit for 20 minutes before cook time.
  10. Fry the Pork Loin for 5 minutes per side.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries.
  14. Season the Fries with Parmesan Cheese after they are drained.Pork Loin 038

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic.
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke. Pork Loin 039
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. I put two pieces per plastic storage bag to make is easier to pound. Then I used “Mighty Vance” hammer to flatten the pieces.
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 048
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat one Egg and put it in a bag with 2 pieces of pork. Beat the other egg and put it in the 2nd back of pork. Then massage the egg to distribute.
  9. Dip Pork into the Dry mixture paper bag and shake.
  10. Fry the Pork Loins for 25 minutes, turning as needed.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries. It took 20 minutes for the fries. Pork Loin 051
  14. Season the Fries with Parmesan Cheese after they are drained.
  15. Rest the Pork for 5 to 10 minutes.

The pork smelled so good while it was marinated with the dry and wet rub. But, the flavor profile of ham concentrate, Apple Liquid Smoke and Sazón is a blank canvass for other flavors.

So tonight, I will dress it with an Asian flavor profile using Teriyaki Sauce, Sriracha and Soy Sauce. The tomorrow, I can use my Creole seasoning and the next day I can add a Barbecue flavor. Brats and Beer 079

Brats and Beer 090I am a night owl and stay up late watching TV and listening to my favorite “Oldies” music. My favorite late night snack is Hummus with Grilled Pita bread.

Hummus Pita Snack Ingredients:

  1. Pita bread, 1
  2. Butter with Garlic & Herbs, recommended: Kerrygold, ½ teaspoon
  3. Hummus, recommended: Sabra, Olive Tapenade, as desired Pork Loin 066
  4. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  5. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1

How to make it:

  1. Pre-heat a grill pan or skillet for about 3 minutes.
  2. Butter 1 side of the Pita bread.
  3. Grill for about 2 minutes and flip.
  4. Top with Sumac and grill the other side for 2 minutes.
  5. Slice and top with Hummus of your choicePork Loin 069

Breakfast Smoothie Update:

Yesterday I used an ice cube in my smoothie. Duh! Why did I do that when I have my favorite ice cream flavor in my freezer: Butter Pecan? Same thing!

  1. Fill up with about 10 ounces of Orange Juice.
  2. I also added my Liquid Biotin.
  3. Add a tablespoon of ice cream, my favorite: Butter Pecan by Great Value. Pork Loin 074
  4. I used the same small “smork” to add the Strawberry Banana Yogurt.
  5. I cut the Banana into 6 pieces, then pushed it down to make sure I did not go over 20 ounces.

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Pork Loin 078

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

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Guest Blog from Oranjegirl: Dance Fads

Dance Fad Crazes for the Last 50 Years

GangnamDance fad crazes characterize bursts of popularity that are short-lived. Many of these fads have been witnessed to come and go over the last decades. Some of them later became hit movies and songs. It is important to know how dance impacted society during the last 50 years. They encouraged socialization of the dancers and their spectators in addition to being a form of entertainment.

Some of these fad crazes are discussed below.

CharlestonDa Dip

In this dance craze, hands are placed on the hips and the dancers dip in turn before dipping together with their hands on their hips. Da Dip was very popular in the 90s.

Wobble

Wobble characterizes a line dance like hustle with dancers shaking their lower bodies a lot. The craze was popular in the 1910s.

Jump

Hip HopJump is said to be the simplest style with instructions that are easy and specific. In 1992, the dance style was performed relentlessly and repeatedly. Popular in the 90s, the jump style was used 163 times in two songs that were a hit during that time.

Cooking Dance

This dance craze was popular in the 1910s and characterized swirling of the arms together with the movements of the upper body in cooking related motions.

MacarenaThe Bump

The Bump was popular in the 1970s and simmered tension that was sexual in nature. The posterior was wound back and hurled into the next person.

The Humpty Dance

The 90s Humpty dance featured a side limp as if the leg is broken, twitching and shaking like smokers. The dancer was trying to show they were in so much pain as part of the style’s cultural fad.

Robot MJThe Fade Away

The Fade Away dance featured arms being put in the position of a basketball player trying to score and while falling backwards, they were let go. It was popular in the 00s.

Other popular craze style of dancing worth noting are shoulder lean, the Melbourne and cupid Shuffle, chicken noodle soup, snap, the running man, the Pogo, Lambada, the pee-wee Herman, jump on it, cat daddy, walk like an Egyptian, Carlton, time warp, hammer, the thriller, the Soulja boy, cotton eye joe, line dance, the robot, single ladies, the locomotion, Twist2moonwalk, Gangnam style, the Dougie, Cha Cha style, lean back, YMCA, the hustle, the electric slide, the twist, vogue and the 90s Macarena, among others.

 

http://popdust.com/list/40-best-dance-crazes-all-time-psy-gangnam-stylemadonna-michael-jackson/
http://en.wikipedia.org/wiki/Novelty_and_fad_dances
http://www.360nobs.com/2012/07/my-50-favourite-dance-crazes-that-became-hit-songs-azonto-twist-jerk-etighi-conga-check-out-which-others-made-my-list/

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