Quantcast
Archive | pork RSS feed for this section
Old and new favourites

Old and new favourites

I am a little loathe to start writing any long blog posts right now as the switch to WordPress is imminent and I am paranoid of losing half-written posts but fear not, as soon as we’re up and running on WordPress, there are many more tales of Brittany to come!! In the meantime, I thought […]

Read full story Comments { 27 }
Pork (à la Fuji Mama) and beans!

Pork (à la Fuji Mama) and beans!

Ever since I saw La Fuji Mama’s slow cooker Kalua pig recipe, I have been dying to try it. I commented on her original post, wondering what I could substitute for the “liquid smoke” since I had never heard of it. Rachael emailed me back (she is truly one of the sweetest bloggers and will […]

Read full story Comments { 30 }
Red roast pork with POMegranate glaze

Red roast pork with POMegranate glaze

This recipe is a family favourite – both in my immediate family and now in the ELTW household. When my sister and I are at home or when mum and dad are visiting us, we always ask mum to cook this dish – it’s become a classic. Luckily I pretty much know the quantities off […]

Read full story Comments { 45 }
Maple Bacon and pancetta… Mmmm… bacon!

Maple Bacon and pancetta… Mmmm… bacon!

More from Mr Neil, Master Butcher: Here’s the Maple Bacon, in its finished form. You can see the bits of maple sugar…they look like corn kernels. They say the reason it’s important to have a rather tight fit in the container is to aid in the curing process. The salts draw the liquid out of […]

Read full story Comments { 5 }
Curing details

Curing details

(Some more details about the pork belly curing from Mr Neil, Master Butcher): Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars. On the right, the Maple Bacon cure. It features maple sugar flakes, just […]

Related Posts Plugin for WordPress, Blogger...
Read full story Comments { 0 }