zzzdee123
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Total Posts:
2
- Joined: 2/7/2012
- Location: venice, FL
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I am of Irish descent, and my mother always cooked what is called porkette with cabbage and potatoes. Growing up in Jersey City, we called it pork tenderloin. At least that is what my mother called it, and what I asked for when I went to the butcher. However when I moved to Fl. I quickly learned what pork tenderloin is and that I now buy porkette to cook with the cabbage and potatoes. lol
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mar52
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Total Posts:
6854
- Joined: 4/17/2005
- Location: Marina del Rey, CA
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Welcome zzzdee!
I love Venice, Fl. What a cool place to live.
Could it have been pork roll, something I learned about on Roadfood? We don't get it on the west coast.
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kland01s
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Total Posts:
2799
- Joined: 3/14/2003
- Location: Fox River Valley, IL
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Welcome zzz, how about telling us how to make what your mom did? It sounds good!
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Michael Hoffman
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Total Posts:
15918
- Joined: 7/1/2000
- Location: Gahanna, OH
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mar52
Welcome zzzdee!
I love Venice, Fl. What a cool place to live.
Could it have been pork roll, something I learned about on Roadfood? We don't get it on the west coast.
Porkette is from porchetta. What it usually is in this country is a pork butt. In fact, though, it's supposed to be a whole roasted suckling pig.
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CCinNJ
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Total Posts:
6784
- Joined: 7/24/2008
- Location: Bayonne, NJ
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Welcome zzz Taylor makes something called porkette. It looks like a small tenderloin...of pork roll. Was the butcher Maloney's? Oops...my Mother just told me the Irish of Jersey City would buy Frerich!!
<message edited by CCinNJ on Tue, 02/7/12 6:24 PM>
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Twinwillow
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Total Posts:
4362
- Joined: 4/15/2006
- Location: Big "D"
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Welcome to Roadfood, zzzdee123. Excellent first post!
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easydoesit
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Total Posts:
384
- Joined: 6/20/2007
- Location: La Crosse, WI
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Hey zzzdee or anyone,
I echo kland's request for a recipe, even a loose one. Just by a nice coincidence, I was in a local meat market in a small town nearby (Premier Meats in Viroqua WI), and there was something in the butcher case labelled 'porketta.' The butcher said it was a pork roast seasoned with garlic, Italian seasonings, and salt and pepper.
I didn't buy it, but after reading this, could easily go back.
Anything with cabbage and potatoes is great here in the Midwest!
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bigbear
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Total Posts:
46
- Joined: 2/3/2003
- Location: The Villages, FL
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Post #29
<message edited by bigbear on Thu, 02/9/12 4:47 PM>
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bigbear
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Total Posts:
46
- Joined: 2/3/2003
- Location: The Villages, FL
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Post #30
<message edited by bigbear on Thu, 02/9/12 4:48 PM>
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bigbear
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Total Posts:
46
- Joined: 2/3/2003
- Location: The Villages, FL
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We called it pork tenderloin in my family too. "Porkette," the label reads. "Pork shoulder butt. Boneless. Smoked." It is, the J. Freirich company says, "the Taste of New York." See this Roadfood thread. (This should do it. Got caught up in the 30-post rule.) http://www.roadfood.com/Forums/Porkette-m197806.aspx
<message edited by bigbear on Thu, 02/9/12 4:49 PM>
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chewingthefat
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ZZZ, welcome, and speaking of pork, how are the ribs at Michelbob's, in Naples? Are you close to Naples? I don't know Fla., obviously!
<message edited by chewingthefat on Thu, 02/9/12 5:36 PM>
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