Monday, June 14, 2010

The Professor's Porkporken

My friend Claus had not heard of the Bacon Explosion when he invented his Porkporken. Rather, his inspiration was the Turducken. He wondered what it would be like to have pork inside pork, not a bacon overkill, and I think his end product is actually more edible than the Bacon Explosion.

The main reason is that the Porkporken has a pork tenderloin at it's base, making the end product less salty.
He starts with Italian sausage, pulled from the skin, cooked up in a pan. The sausage is then rolled into the tenderloin, and then the bacon is wrapped around everything, held together by toothpicks.
The whole item is then cooked in the oven, initially wrapped in foil. As it nears completion, the meat is unwrapped, coated with apricot preserves and finished in the oven to crisp up the bacon exterior.
When finished, the Porkporken is a lovely cylinder of bacon and pork. To serve, he slices it into 1" pieces. It was delicious.

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