Sometimes simple is best. And the Chinese, along with the Vietnamese, Japanese and the Italians seem to have a real penchent for making simple dishes sing. A few ingredients, cooked fast, and served straight away. Ideal food for a light … Continued
pork
Chinese style pork belly braised in cider
If you’ve been to Koya, you’ll know exactly where the inspiration for this dish came from. The end result is nothing like the delicate, tasty and – above all – neat version you’ll find at this delightful Japanese udon specialist. … Continued
Brawn
“Why not join us in cooking something interesting” they said, “it’ll be fun, a thrifty bit of meat for a thrifty month.” Sure, I thought, why not? It definitely sounds interesting. Little did I know. Like Pinnochio’s nose, it just … Continued
Sichuan style fish flavoured pork
Let’s get the obvious bit out of the way first shall we. No, there is no fish in fish flavoured pork. It’s called that because it uses a mix of flavours and aromatics that are commonly used in seafood dishes. … Continued
3 courses for £12? A grand deal at The Little Bay
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! … Continued
Cha siu
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. … Continued
Sichuan style cold pork belly & cucumber in a hot garlicky 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 … Continued
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 … Continued
Slow cooked ham hocks 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 … Continued
Cold weather calls for grilled pork chops
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 … Continued