Pork Bung!Once a week or so I'm sent over to Chinatown to pick up dumpling wrappers or toothpicks or some other product for which newly arrived Chinese peasants do not have the vocabulary and toward which they cannot lead me. I often get lost.
Which is good. It's almost like I'm studying abroad in East Asia for like twelve minutes. Seriously, the only products I recognize are Coke and Diet Coke and Fanta and Sasparilla (spelled Sarsparilla in Chinatown, which made me wary of drinking it). That's it. And chicken, I guess. But I think their chickens have more parts than ours.
So as I'm walking out of the market yesterday I spot a steamy little pile in the hot food case called "Pork Bung." This immediately made me laugh out loud because I'm dumb and crass and immature. I figured, though, that it was too good to be true. "This must be an ancient Chinese way of saying 'chop,'" I figured. I thought that Mike Judge had created the term "bung" or the more emphatic "bung bung" for use on his 90's slacker cartoon Beavis and Butthead.
Wrrrrowwwwwwwwng!
Pork Bung defined: the large end of the digestive tract of the hog. Also referred to as "pig bung" and "hog bung."
When you google "pork bung" you get many versions of the exact same post that I'm making right now. All posters are spurred to post by seeing this product at an Asian grocery. All posters use self-deprecating humor about their childishness, with a surprising number jokingly referring to themselves as being, specifically, fourteen. I feel unoriginal. Nonetheless, I will link to my favorite of the finds on this GoogAdventure.
Recipe, courtesy of The Poop Report, using pork bungs:
Braunschweiger Liver Sausage
50 lbs. fresh pork liver
50 lbs. fresh pork jowls or fat pork trimmings.
Grind livers and pork trimmings through 1/8-inch plate of the grinder. Chop in the silent cutter after adding the spices. 2 lbs. cereal, if wanted
6 oz. pepper
2 oz. nutmeg
2 oz. marjoram
2 lbs. salt.
Chop fine 3 lbs. onions.
Then add pork and chop very fine. Stuff in large hog bungs about 25 inches long. Cook l/-2 hours at 160° F. Chill in cold water and hang in the cooler. Smoke if desired in cool smoke until casings are dry.
Gonna try this tonight! Let y'all know how it goes!
OMG yuckkkkkk!
ReplyDeletehow how how did this go? Did you actually use a two-foot-long bung?
I mean, it actually sounds pretty good, since it's just meat inside a casing ... I like sausage! Is that what it was like?
Lillie! I didn't actually make 100 pounds of sausage from scratch, my dear.
ReplyDeleteI do hope that someday I can create a meal using a recipe from thepoopreport.com
I love Braunschweiger, but your little snapshot is DISGUSTING.
ReplyDeleteSaRsparilla is correct, even though spellcheck just underlined it. The "r" can be silent, but not invisible.