For the last food post of 2017 (probably), I present one of our favourite new meals from the year … spare ribs smoked low ‘n’ slow in our Big Green Egg. A flavoursome and very enjoyable meal to have with friends and family over the holiday season.
My wife and I really enjoy a thick, moist pork chop, served with fresh vegetables. A tasty, cost-effective meal. I recently acquired some rubs and marinades produced by Nando’s, so decided to give them a try. Yeah, with pork … why not?
There are some things that naturally go together … Ben and Jerry, Samson and Delilah and in the world of food, pork and chorizo. We used this classic combo to make delicious pork and chorizo burgers, served in a brioche bun with smokey cheese, served with triple cooked chips.
I’ve had some delicious dishes of pan-seared scallop served on sweetcorn puree. I liked the puree idea, and wanted to try pairing it with something different. My wife suggested pork fillet … say no more! Add in pea shoots, asparagus tips and chorizo, this meal is fantastic!
I’ve made Scotch eggs in numerous guises, the most recent adding BBQ rub to enhance the taste sensation. This incantation of the popular pub snack was deemed by my wife to be the pinnacle of Scotch egging (if that’s a phrase).
All this changed however when I added smoke into the mix.
Continuing our exploration of Indian food, a recipe for a simple and delicious pork curry. It goes very well with the sweet potato and aubergine curry side dish posted here last week.
What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?
Step forward the Simply Zensational Banh Mi roll.
Tired of popcorn, looking for a new snack for movie night? I was, so decided to try something different and make crispy pork scratchings (or chicharron). Served with apple sauce or sprinkled with paprika, they are delicious and tasty.
And watching them cook in a deep fat fryer is up there with the top weird and funky cooking experiences I have had.
Peruvian chicken is a classic, tasty dish with many permutations. The basis of all of the different recipes is a marinade that combines a few spices to give a memorable flavour to the chicken.
After tasting the marinade, I thought it would work equally well with pork chops. So when in Rome … or, in this case, Lima …
Banh mi is to Vietnam what a sandwich is to the western world, and along with Pho Ga is a contender for Vietnam’s national dish. Packed with tasty pork, fresh herbs and mouth-tingling pickled vegetables, it takes the lunch experience to a whole new level.
Easy to make, enjoy a homemade banh mi panini with this simple step-by-step guide.
Everything tastes better with bacon, or so the saying goes. If that’s the case, then surely merging pork, bacon and sausage into one lovely package would be heavenly. Let’s find out …
I recently found a great recipe for double-cut pork chops. This used a spice rub from Dizzy Pig that is inaccessible where I live, so I made my own rub based on the ingredients of their product. It resulted in some of the finest pork chops I have ever tasted. Enjoy!