In my last post I shared with you my favourite Pulled pork recipe - which is really easy to make by the way way - and this is one of my favourite ways to eat it
The sauce was really tasty, with a sweet smoky depth and also fresh tasting and no one missed the onion or garlic, including my brother commenting it wasn't bloating compared to a regular version
or you can mix in barbecuesauce to taste (my recipe for SmokyBarbecueSauce is here) - personally I prefer to serve the barbecuesauce separately so people can help themselves and I really don't think with all the smokey, spicy flavours that this pork needs anything else mixed in with it, bar the juices
For the last few minutes of cooking the rice cover the top of the rice with paprika. Pork medalions (I used pork steaks as they were cheaper, I cut ALL the fat from them to make sure they were syn free
Enjoy with rice or potatoes. 4 pork loin steaks. 1¼ cup stock, pork or chicken. 1salt and pepper to tasteRub your pork loin steaks with some sea salt. 1When shallot and mushroom juices evaporate and the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon. 1Return pork loin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat
You can’t beat a relaxed summer’s day *BBQ with friends and family, especially if you serve these delicious pork or beef ribs with a home made BBQ spice rub and sticky sauce
Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork. Beat the saucewith a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt
Slow casseroled shoulder of porkwith spicy apple sauce and roast potatoes. Add the pork and stir for two or three minutes with a wooden spoon to evenly seal all over
For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin
I recently served this smoky-sweet relish with a borlotti bean, zucchini and sweetcorn frittata (shown) at a cancer nutrition class where the combination was appreciated
Today instead of the usual meats where this is used we will be applying them on grilled pork, we will also make a less slightly creamy version which is perfect for this cut of meat
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