pork

On fathers, daughters and Coca-Cola glazed ham

November 16, 2012
Fathers, daughters and Coca Cola glazed ham. A recipe for poaching gammon in Coke, with a honey and mustard glaze.

She wobbled and waved around, veering close to a parked car, then caught her balance and straightened the handlebars, and she was off … the first revolutions on another cyclist’s journey. Her first ride without stabilisers. I remember doing the same thing, on a Raleigh Tomahawk – the smaller version of the famous Chopper – [...]

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Chinese red-cooked pork

September 16, 2012
Chinese style red-cooked braised pork belly

My kids are quite adventurous when it comes to eating. They’ll try most things, and often surprise me by eating the most unexpected of foods with relish, whilst turning their noses up at something very, very normal. We still have episodes about ‘green bits’ every once in a while. The most striking thing about their eating [...]

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On simplicity, or maple syrup & citrus marinated pork chops

April 15, 2012
Citrus marinated pork chops, from the Ginger Pig, or why cooking should be simple.

I’ve been on my own this week. When that happens, I don’t cook a great deal, mainly because the routine disappears. When the routine goes, so does my will to cook anything much at all. I get too easily distracted by Other Projects that eat up the evenings, other things that need doing. Time slips [...]

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Goan-style pork vindaloo

March 13, 2011
Madhur Jaffrey's Goan style pork vindaloo

This is it. This is the most abused, mistreated and misrepresented curry in the whole of the world. There isn’t another Asian dish that comes close to this one in terms of how people view it. Its reputation is right down there in the gutter.  A vindaloo is nothing more than a macho challenge after [...]

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Cochito chiapaneco, or Mexican chilli-seasoned pot roasted pork

February 21, 2011
Cochito chiapaneco, or Mexican chilli-seasoned pot roasted pork

Pork cooked slowly for a very long time in chilli? Sounds like a good idea, right? Here’s how to do it. You’ll need some dried chillis to start with – two medium anchos and four medium guajillos.  Both of these varieties are the work horses of the Mexican kitchen.  The ancho has a smokey, mild [...]

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A rich and spicy barbecue glaze for pork spare ribs

February 12, 2011
Hugh Fearnley-Whittingstall's barbecue glaze for pork spare ribs

This is a very optimistic recipe for this time of year. It’s got an eye firmly on the summer, but somehow, its heat and warmth don’t feel completely out of place in the depths of February. Maybe that’s because there’s never a bad time for pork. This barbecue sauce is very quick to make. It’s [...]

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American turkey stuffing

December 22, 2010
Delia Smith's Christmas American turkey stuffing

It’s getting close to Christmas now, and it’s about this sort of time that I start to panic about stupid things like deciding which type of stuffing to make. I’ll spend an hour or so scattering cookbooks around the dining room, looking for something new and different to cook on the stuffing front.  There’ll be [...]

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How to make pancetta

November 17, 2010
Thumbnail image for How to make pancetta

I’ve skirted around the edges of this recipe for a while now. It’s not really a recipe, as such…it’s more of a chemistry experiment that involves taking something a bit bland and mediocre, adding some other stuff to it and miraculously transforming it into something that’s way better than the sum of its parts. It’s [...]

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