Posts Tagged ‘pork’

3 courses for £12? A grand deal at The Little Bay

Monday, August 16th, 2010

Hello there! It’s me, Catty! While Aaron’s busy honeymooning around Japan (me? jealous? NEVER!), we’ve hi-jacked his blog so that you don’t go hungry, and we’ll continue to post on his behalf, keeping them gastronomous eyes of yours well fed!

I thought I’d share with you all something a little special to Aaron and I. I went to The Little Bay Restaurant back in March this year. I hadn’t even met Aaron at the time and when he saw I’d tweeted that I was going, he responded and said I absolutely had to, HAD TO, have the pig’s cheek. And much to the disgust of my near-vegetarian colleague, I did have the pig’s cheek and boy was it awesome.
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Posted in Eating out | 5 Comments »

Cha siu

Tuesday, August 10th, 2010

Cha Siu (Cantonese BBQ Roast Pork)

Hi, I’m Mr Noodles from Eat Noodles Love Noodles and I’ve hijacked The Grubworm. Don’t worry though, Aaron will be back from honeymoon (congratulations!) in September but in the meantime he has entrusted his blog to a team of blogsitters.

I was well chuffed when I was asked to write a guest post on this blog and I immediately set about thinking what to write. After all I didn’t want to post any old crap on here; I can do that on my own blog. So after much deliberation, I decided to blog in the spirit of The Grubworm and do something I don’t do enough of. I was going to cook and post a recipe. (more…)

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Posted in Eating in | 2 Comments »

Sichuan style cold pork belly & cucumber in a hot garlicky sauce

Thursday, July 29th, 2010

Cold pork belly in a hot garliky sauce

Nothing beats a good steak and there’s something special about the meeting of hot charcoal and lamb. But the meat I keep coming back to again and again, is that of the pig. Maybe it’s familiarity, maybe it’s that I see something of myself in the pig. Maybe I just love the taste of pork.

Whatever the reason, pork is a real comfort blanket of an ingredient. I feel kinda jumpy if i don’t have hanging around. You can do so much with pork, and I just love versatility. Cut some spicy sausage into a prawn jambalya? Magic. Pork shoulder in milk? Pure comfort food. Sizzling bacon sarnie? Hangover cure extraordinaire. (more…)

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Posted in Eating in | 8 Comments »

Columbo pork curry

Wednesday, June 16th, 2010

Columbo pork curry

Forget voodoo, zombies and Baron Samedi, the real magic among the islands and jungles of the Caribbean comes from Creole cooking. A strange and wonderful combination of food was brought here from all corners of the world as Empires and Republics vied for control of the trade routes, harbours and plantations.

Indian spices arrived with indentured labour from the subcontinent and mixed with West African ingredients planted by slaves. Local ingredients such as Mexican chillies and sweet potato where thrown together with court-boullion and spicy sausages from the Mediterranean, and there is the vividly coloured local seafood, fruit and vegetables. (more…)

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Posted in Eating in | 7 Comments »

Slow cooked ham hocks and red cabbage

Tuesday, March 16th, 2010

Smoked ham hock and red cabbage

This is rib sticking food for when you’re in the mood for your meat to be red (well pink) in tooth and claw. When you have finished cooking, the leg bones stick out of a cabbagy nest like the remains of some knight who fell foul of a feathery dragon.

It most definitely isn’t a crowd pleaser, but if you like flavours to be bold, brash and in yer face then my word, you’re in for a treat. (more…)

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Posted in Eating in | 2 Comments »

Cold weather calls for grilled pork chops

Wednesday, January 6th, 2010

Pork chops, roast cherry toms & courgette

Snow has been silently covering the London streets today giving Smithfield market something of a Dickensian feel. The current cold snap has brought on the desire for  something decidedly meaty and where better to get it than Smithfield, home of the city’s main meat market for centuries? A trip to the last butcher still open at midday snagged two free range pork chops and four plump quail.

Dinner was based around the pork – with something that tasty you don’t want to mess around much. Just a squeeze of lemon juice and some black pepper. And then a simple accompaniment of roast cherry tomatoes and lightly fried courgettes with lemon and black pepper. (more…)

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