Category Archives: Pork

Japanese Crispy Pork Chop with Tonkatsu Dressed Salad

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You can’t beat a pork chop. Well, you can – and you MUST with this recipe. Just a semi-beating with a rolling pin or a meat hammer will suffice. This … Continue reading

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Pork Ribs Baked with Beer and Tamarind

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Is there anything more, er, more-ish or satisfying than a big plate or ribs? This recipe is a winner: marinating baby back pork ribs in beer and tamarind – know … Continue reading

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Smoked Iberico Pork with Puy Lentils and Feta Cheese

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Look at this pork steak, carved  into 1cm-thick tranches to exposes a perfectly cooked interior. A PINK interior! Yes, that’s right – pork cooked pink. Medium-rare, to be precise. What … Continue reading

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Sous Vide Poached Egg and Smoked Bacon Carbonara

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Purists will tell you that the only way to cook an authentic Roman carbonara is with bacon and eggs. But I’ve never been a purist: it strikes me as telling … Continue reading

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Jamie Oliver’s Sticky Chinese Ribs

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This cooking method – courtesy of Jamie Oliver’s Comfort Food cookbook – is simply the best way of cooking ribs I’ve ever come across: time after time  the results are … Continue reading

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Iberico Pork Rack with Smoked Paprika

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It is wrong to cry over spilt milk. This much we know. We were taught this as children and now hardy any of us drink milk as a result. But … Continue reading

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Sara’s Vietnamese Pork Curry

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The great thing about having friends who love to cook is that we not only share recipes, but we also share leftovers! This fantastic flavoursome sauce was given to me … Continue reading

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Jamie Oliver’s Super Schnitzel

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There are so many flavours on this plate I hardly know where to start: sour and tart, sweet and hot, salty, oniony, fishy, jammy, fruity, meaty. The works! It should … Continue reading

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Tom Kerridge’s Ultimate Ham and Cheese Toasties

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You will never have had a ham and cheese toastie like this, I guarantee it. It’s a cross between Welsh rarebit and a Croque Monsieur. A Croque Rarebit, if you … Continue reading

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How to cook…Iberico Pluma

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Are you one of those January Detox Types? If so, move along: you’ll find nothing to interest you here. The Recipe Shed is a proud exponent of the Whatever Doesn’t … Continue reading

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Have you tried…Iberico Pork Chops

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Here’s a pork chop unlike any other pork chop you’ll ever taste. These come from the loin of the magnificently marbled Iberico pig – that incredible porker that grazes on … Continue reading

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Have you tried…Iberico Pork Presa?

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Look at this glorious, beautifully marbled piece of meat. Do you know what it is? OK, a rather large clue is in the header, but if you hadn’t see that, … Continue reading

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Have you tried…Iberico Pork Secreto?

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Pork, for me,  is only worthwhile if the tougher cuts of the animal are used (shoulder, belly, cheeks, the leg, at a push), which are then slow cooked.  It’s the … Continue reading

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The Stag’s Root Beer Pork Ribs with Shaved Fennel Salad

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The Stag in Hampstead, NW3 is a great boozer, with great beers, great staff, great food  and the best ribs I’ve ever eaten in a pub – so I attempted to … Continue reading

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Miso Pork Belly

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Granted, this isn’t my finest effort on the looks front. In fact, it looks positively inedible, doesn’t it? In double fact, I almost threw it in the bin because it … Continue reading

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Sticky Chinese Pork Spareribs

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Fancy something to gnaw on this weekend? You will not find a finer grawing opportunity than these magnificent sticky Chinese pork spareribs – guaranteed. I’ve tried many recipes for ribs … Continue reading

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Chicken, Chorizo and Roast Tomato Risotto

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The key to a good risotto is to watch it like a hawk and keep adding stock until the rice is to your desired texture. Although this takes a little … Continue reading

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Suckling Pig Vindaloo

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I recently had the most astonishing Suckling Pig Vindaloo at a restaurant called Gymkhana in London’s West End.  It was nothing like the mouth-singeing vindaloos of my youth: this had … Continue reading

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‘Brixton Village’ Moo Ping with Roasted Chilli Sauce

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This blog has never pretended to be ahead of the trend, but I do now this for a fact: street food is where it’s at right now. Why pay over … Continue reading

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Chorizo and Beef Meatballs with Tomato Sauce

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This was a triumph – not my words, but my wife’s – both as a midweek meal and for my wife’s lunch the next day (using the leftovers). In fact, … Continue reading

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Iberico Pork Presa Steaks with Paprika Cream Sauce

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Don’t let your eyes deceive you: this magnificent cut of marbled meat isn’t beef – but pork. Yes, that animal you normally associate with pinkiness.   But this is no … Continue reading

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One-Pot King Prawn and Chorizo Spanish Rice

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Here’s a fantastic use for leftover cooked rice. The key to the flavour is to get good quality uncooked chorizo sausages. Mine were from Spanish emporium Brindisa, a birthday present … Continue reading

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Farmhouse Breakfast Week: Umami Breakfast with Bacon, Mushrooms and Lancashire Cheese

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Aside from the weekends, I never eat breakfast. It takes me all my time to get my three kids up, washed, packed and walked to school – but only after … Continue reading

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Heston Blumenthal’s Braised Pork Belly with Crackling

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Weekends are for cooking. This is a fact. So what better way to take up the entire weekend than by cooking a Heston Blumenthal masterpiece: Braised pork belly with crackling. … Continue reading

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Ulltimate Umami Breakfast: Haggis and Porcini on Sour Dough with Lurpak, Grana Padano and Black Truffle

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Some of the best breakfasts are those that haven’t been planned for.  This one was inspired when I was sent a pack of Lurpak’s new Slowly Churned Butter to try. … Continue reading

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Jamie Oliver’s Leftover Pork Ragu

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This recipe comes from Jamie Oliver’s ‘Money Saving Meals’. I’ve cooked it a couple of times because the kids love it. It’s spicy, rich and very tomatoey. It’s a great … Continue reading

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Pinwheel Chicken with San Daniele Ham and Spaghetti with Grana Padano Cream

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I’ve been asked to take part in a challenge to create a recipe using San Daniele ham and Grana Padano cheese, and here it is: pinwheel chicken. It looks lovely … Continue reading

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Succulent Chinese Pork Belly with Lindisfarne Mead

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Mead is an alcoholic drink made from fermented honey and water – and it’s delicious. I bought a bottle on a trip to Lindisfarne Holy Island in Northumberland and I … Continue reading

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Lemon-Pepper Pork Chops with Panko Black Pudding Balls

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There’s something very Marmite about black pudding. Some people can’t stand the thought of cooked blood with lumps of fat in it; others love the savouriness and crumbly texture. I’m … Continue reading

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Slow Cooked Gammon studded with Stem Ginger

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Stem ginger in syrup is a wonderful thing. Spicy and sweet, it is a fantastic ingredient in cakes, and chopped up, mixed with vanilla ice cream. But I prefer my … Continue reading

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