4 Reasons (recipes) to fall in love with pork
Not only is pork light on the waistline, it’s light on the pocket, too. And if you have pork mince, rib-eye or fillet in your fridge, you’re all set to make Phillippa Cheifitz’s best ever pork recipes (you’ll want to pig out on these moreish cider-glazed ribs!)
The bun
It’s no hassle at all to make these mouthwatering buns when you use ready-cooked pulled pork. Woolies’ succulent Easy to Cook pork shoulder is slow-cooked until tender, shredded and finished with a sticky-sweet BBQ sauce.
“Pulled pork is an American classic - pork shoulder cooked slowly, then shredded and layered on a soft bun with sauce, pickles and slaw" - Phillippa Cheifitz
View the Cuban pulled bork bun recipe here.
The ribs
A finger-licking favourite accompanied by a tangy buttermilk-dressed apple slaw. Keep those napkins on hand (and face) for this one.
View the cider-glazed sparerib recipe here.
The warm salad
A quick, low-effort recipe with all the visual appeal of a more arduous dish. From zero to impressed dinner guests in under 30 minutes.
View smoked pork salad recipe here.
The Asian salad
This Asian dish, originating in Laos, is really a salad using flavoured minced meat, chicken or fish, cooked or sometimes barely cooked, or even raw. Traditionally, raw rice is fried and ground for crunchiness but peanuts make a good substitute.
View the pork larb recipe here.
The curry
This is a typically Burmese sweet-and-sour curry without coconut milk. The recipe may vary between households but this delicious version comes from Nancie McDermott’s excellent The Curry Book (have a look at her blog).
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