Thursday, October 6, 2011
If you will remember, a couple of weeks ago I wrote about the seemingly increasing availability of Taylor Ham in the Capital Region. Well, the package of pork roll had been sort of languishing in my cheese drawer for a couple of weeks. The other day I decided to fry it up.
I know by the content of my blog many of you picture me as a wild, beer swilling, pork meat gnashing, beast-man type of gent, but this is actually pretty far from the truth. Sometimes I even find it hard to squeeze fatty breakfast meat into my culinary regiment. But eventually I stopped mincing about like a ninny, steeled my gut, and girded my loins for some salty, processed pig meat
As you can see, people call pork roll "Pac-man Bacon" for a reason. If you don't want the stuff to steam up in the middle and dome up like a bunch of weird, nipple-less boobies than you have to take action. Some make a few short incisions around the circumference. I prefer the classic, longer, Pac-man shape producing, single cut. I fry it until crisp, but still a bit flaccid in parts. Onto an english muffin, no egg or cheese because I am a bad ass.
By the way, I fried the stuff up in my deliciously seasoned, vintage, Griswold #10. If you are unsure of what I mean by this, you should read my post on classic cast iron here.