I was initially put off this recipe as it used sugar as part of the curing mix – but really pleased I tried it as the finished dish is gorgeous, and most of the sugar and salt is discarded with the extracted liquid.
Needs to be cured overnight (or at least a few hours) but then you just bang it in a low oven (150c) and ignore for 3hrs. Ridiculously tender pork with crisp cracking, and a 500-750g joint normally feeds us two a generous dinner plus leftovers for another night – unfortunately not this time 🙂
Served with a raw cabbage and apple slaw, crumbled blue stilton and pistachios.
Well, if I say so myself the latest batch of meat and spinach muffins were a resounding success. This time I used frozen leaf spinach instead of the frozen chopped, which I found really messy when trying to squeeze out the water, and the finished texture is much less dense.
The pork version had Chinese 5 Spice added (just a teaspoon full) and it gave a tasty, but subtle, flavour – will be quite happy eating a couple of these for breakie.
The lamb version had garam masala and cayenne pepper, and chopped raisins. I went a bit heavy handed with the spice but the 50:50 lamb:spinach ratio seemed to handle it quite well. Those will do nicely for snacks with chutney 🙂
Having shirked the BBQ and beer event at a nearby pub (even though it would have been amazing and their beer is good, it’s expensive and it’s waaaay too easy to spend a long time there) I made it up to my long suffering Hubby by recreating the evening at home. I stuck with the meat and salad, with matching beers, but omitted the Boston beans (legumes) and corn on the cob (corn, nuff said).
BBQ Pork ribs
Spicy Chicken wings
Sweet potato salad
Coleslaw (well, celeriac and carrot remoulade but still….)
Brooklyn Brewery – Brooklyn Lager
Sierra Nevada – Pale Ale
Goose Island – India Pale Ale
I normally pressure cook pork as spare ribs but they always seem to taste a bit Chinese-takeaway, so this time I used a spicy chipotle dry rub (Williams-Sonoma) and baked a whole rack in the oven, wrapped in foil. 1½hrs @ 160°c did the trick, followed by baking unwrapped for 25 mins, oven turned up to 180°c, with a glaze made of:
2 tblsp fresh squeezed orange juice
1 tblsp ketchup
1 tblsp Bourbon Whiskey
1 tsp honey
1 tsp Sriracha sauce
1 tsp soy sauce
Ribs got basted again at half-time. The wings got a chilli-lime sea salt rub (also c/o Williams-Sonoma). 180°c as the oven was already on, and I only have one oven … oh, the hardship…. and 25 mins later – taa daa!