The Aporkalypse Podcast

It's the end of James and Sam's epic journey, but they've saved the very best 'til last as they feast on kilo after kilo of juicy,  smokey pulled pork. This primal cut is the king of pitmasters the world over - but fiendishly difficult to get right. James and Sam find out how.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

Waste-not-want-not! In the penultimate episode of The Aporkalypse Podcast, James and Sam samples sausages, pies and broths as they get down and dirty with offal and offcuts...Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

Legs make up a third of a pig's weight - and with 30kg to get through James and Sam embark on their most gluttonous culinary adventure yet. Recipes galore in this bumper episode.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

Yes, we ate a whole pig face for your listening pleasure. James and Sam gorge on head cheese, terrine and porchetta in a bumper episode about this taboo cut of pork.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

James and Sam dive feet first in to the gelatinous world of pigs trotters. The humble trotter is rarely seen on supermarket shelves but it's an essential ingredient in delicious broths, pies and even beauty products.  Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

James and Sam eat 12kg of pure pork loin - searching for the ultimate balance of meat, fat and bone.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

James and Sam tuck in to two melt in the mouth racks of baby back ribs and discover an ancient Ethiopian cooking style that transforms pork using an unusual ingredient... coffee. Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

In a very special live recorded Christmas episode, James and Sam cook up a creamy and dreamy feast of scrambled eggs and pig brains.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

'Chump' isn't just a brilliant insult - it's a fabulous lesser known cut of pork. Treated with care, chump can be a melt in the mouth culinary adventure topped by lashings of crispy crackling. In this episode, James and Sam find out how.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

Lean, delicious and - as its name suggests - tender, this oft neglected cut of pork is great for quick stir fries and last minute meals. James and Sam explore how to get the most bang for your buck from a pork tenderloin.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

Belly is delicious in so many more ways than just bacon. Unctuous layers of fat and meat collide in James and Sam's latest porky adventure. They explore all the different ways to get the most out of this fantastic cut.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

In the West we use them as dog chew toys, but pig ears are considered a delicacy all over the world. James and Sam go in search of the 'cartilage crunch' in this much misunderstood part of the pig.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

James and Sam sample an oft neglected cut of pork that’s seldom seen in supermarkets – ‘Skirt’. It’s packed full of flavour and moisture – so long as you’re prepared to eat it rare...Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

Sam and James undertake an epic culinary challenge - packing a 7kg pork leg in salt - as they prepare for the first meal with friends since the world went in to lockdown. Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

Perhaps the most iconic cut of pork - the chop - goes under this microscope as this week James and Sam invite a few friends to help decide how best to cook it.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

This week James and Sam are quite literally nose-to-tail dining as they munch on a Japanese-Mennonite fusion recipe of crispy roast pigs tail and a snout slathered in a sweet and sticky star anise and soy glaze.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

With an entire pig to eat, James and Sam kick off the very first episode of The Aporkalypse Podcast by tackling not one but TWO whole racks of pork spare ribs. But which rack will be tastier? Low and slow 'Dreamboat Jerry's smoked BBQ ribs, or fast and furious Chinese char sui...?Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)

...One tasty pig. Two hungry people...Everyone has their own way of dealing with lockdown. Our was a pig called Bebop.Bebop died on April 26th 2020 so that my girlfriend and I could live on pork to the end of the coronavirus crisis and hopefully beyond. Welcome to the Aporkalypse Podcast. We're not professional chefs just two hungry people with a whole hog resting in pieces in our freezer. We're sorting the prize hams from the hogwash, and pigging out out on all things porcine.Every episode we're brining, marinating, curing, searing, frying, roasting, braising and barbecuing a new cut of Bebop until such time is that there is no more pig left to eat.Bebop may have already gone to the great big pigsty in the sky - but in death he's saving our bacon with over 75 kilos of tasty meaty treats. Find out how on the Aporkalypse Podcast.Follow us on Facebook, Twitter and Instagram or get in touch, get recipes and listen to more episodes at AporkalypsePodcast.comMusic in this episode used under Creative Commons License 3.0:David Szesztay - Joy In The Restaurant(Needle Drop Co.)Podington Bear - Starling(Victrola Dog)Chad Crouch - Amaranthus(Chad Crouch)