Recipe Tag: pork

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Recipe

Pork & Shiitake-Stuffed Squid

While I love the texture that cellophane noodles provide I’m often infuriated by the mess they make when trying to separate them out – I’ve found the solution is to buy packets where they are bundled into small portions of around 50g, which are perfect to use here. I used frozen squid bodies, but you could use fresh. Incidentally this mix is delicious used as a filling for dumplings.

Recipe

POT-ROASTED PORK SHOULDER IN MILK, LEMON, SAGE & FENNEL SEEDS WITH SOFT POLENTA

This is not the most attractive dish as the milk curdles into rich dark nuggets, but it is flavoursome and homely. It’s usually cooked with a loin, but I prefer to use a shoulder cut. If it comes with skin I usually remove it and make some crackling. Depending on the coarseness of the grain, the polenta can use more liquid than most instructions specify. I use a rough ratio of 1 part polenta to 5-6 parts water, but if you keep some boiling water on hand you can adjust the consistency if necessary. I’ve used a vegetable stock for the polenta but you can use chicken stock or milk if you prefer.

I consider the gatherings where friends or relatives sit down to share a meal as integral to the consideration of family.

Recipe

PULLED PORK QUESADILLAS WITH SMASHED AVOCADO & TOMATO SALSA

These quesadillas featuring leftover pulled pork, onions and cheese topped with sour cream, coriander, tomatoes and avocado are super delicious, yet so easy to make. The trick is having everything prepared and ready to go because once they hit the hot plate they are ready in minutes.

Leftover pulled pork from last night’s dinner becomes the ultimate indulgent camping breakfast – cheesy quesadillas with a zingy tomato salsa and smashed avocado.

Recipe

PULLED PORK WITH EASY TOMATO BARBECUE SAUCE, CHEESY POLENTA & BARBECUE SLAW

Slow-cooked barbecue pork is a thing of beauty, not least because it is so incredibly easy to make and yet hugely popular. Add quick cheesy soft polenta and an American-style slaw and you’ll be in barbecue bliss before you know it.

The tomato barbecue sauce is super easy and can be made in advance and stored in a sealed container in the fridge for up to a week. Use any leftover pork to make the indulgent breakfast quesadillas overleaf.

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