Along with brisket and ribs, pulled pork is a classic “rite of passage” meal every BBQ owner (including me) aspires to create. And, eventually, excel at. It takes time and patience, but done right the reward is some of the most amazing pork I’ve tasted.
Traditionally cooked over hot coals as street food on the hectic byways of cities such as Hanoi and Saigon, Vietnamese lemongrass pork (or thit heo nuong xa) is one of the easiest and tastiest classic Vietnamese recipes to replicate in your own home kitchen. It’s a great way to experience some authentic, flavoursome food of this exotic country.
This side dish was the result of trying something with kale and it backfiring rather spectacularly. I had planned a rice side to go with an aromatic Vietnamese pork dish, thinking that dehydrated kale would make a good rice garnish. I was wrong … really, really wrong. So instead, I threw in some sweet Thai chili and turmeric … which worked together exceptionally well!
Another new discovery, this time from Hawaii, Huli-Huli chicken is a delicious alternative to your everyday, classic roast chicken dish. Cooked with a simple spice rub and glazed with a sweet, aromatic sauce, it makes a tasty talking-point for your dinner guests.