Last year I was invited to attend a function at Sense of Taste Cooking School. Somehow my email got lost on the way back to Debs which meant my space was taken up by someone else. She kindly arranged for me to attend the SA Pork event the next day and I am so glad I went. Not only did I get to meet Pete, but I also spoke to some very interesting people in the industry. On offer were various recipe books, and one of them was 100 Choice Recipes With Pork.
Chapters are divided into:
- Loin & chops
- Gammon & ham
- Eisbein, hock & shank
Recipes that caught my eye:
- Sriracha pork steaks with cauli-rice (p14)
- Pork neck steaks with lemon & sage pasta (p20)
- Creamy pork korma curry (p27)
- Coconut milk buns with pulled pork (p30)
- Pork chops with apple & fennel (p51)
- Pork Wellington (p53)
- Pork fillet with brandy prunes (p56)
- Rice paper rolls with sesame pork (p58)
- Catemba spare ribs (p65)
- Pork ribs with honey & whisky sauce (p66)
- Pork rashers with whisky & figs (p71)
- Stuffed pork belly with crackling (p72)
- Twice cooked glazed belly (p82)
- Bacon relish (p88)
- Beer-roasted leg of pork (p102)
- Eisbein in ginger beer (p121)
- Classic pork pies with apple (p135)
- Pork & mushroom pancakes (p140)
- Potstickers (p142)
What I made / will make:
Dave chose the twice cooked glazed belly as his recipe to make. We have the pork belly in the freezer waiting for a suitable occasion. I did not want to wait to review this recipe book so this is still on the will make list. I had some bacon bits so made the bacon relish, adapting the recipe slightly. We have had it spread on pizza bianca, and on our regular hot dog lunches. I am planning on using some in a beer bread soon.
My impressions of 100 Choice Recipes With Pork:
The section on know your cuts is extremely helpful. It is very difficult to photograph pork. But saying that, many of the dishes looked appetizing. I loved the hints on what to do with leftovers.
100 Choice Recipes With Pork Brought to you by SA Pork.
View the previous posts on September 21: