As far as meat goes I consider the good old fashioned pig to be the king of beasts and would rather order or cook a great pork dish over any other meat!
Roast pork chops are a regular occurrence in our household and these bad boys are flavoured with Harissa and mint. Then served with a glorious pearl couscous ‘salad’ that is loaded with North African flavours.
Cooking on the BBQ for me rarely means a higgeldy-piggeldy collection of food. This brown sugar grilled pork tenderloin with grilled watermelon and feta cheese is designed to be a complete meal.
These pan fried pork chops are almost a throwback to the sort British food I grew up with. Meat and two veg, and of course one of those veg were always potatoes. As with most of my recipes here, this pork chop recipe has international leanings.
This roast pork tenderloin recipe is another in my favourite series of meals, seriously impressive flavours a real head turner. Most importantly it takes a great deal less effort than it looks!
Pork tenderloin feels like the perfect meat for this time of year. Quick to cook, light and lean and it sits perfectly alongside pickles like this pickled fennel and carrots.
I have been using this smoked pork tenderloin as the meat element in salads for a few years. I love it, it has a smoky tinge as you would expect and the most wonderful texture.
I firmly believe along with many other cooks that the cheaper and fattier cuts of meat have lots more flavour than the leaner more expensive cuts. As a result you should prepare yourself for a real flavour sensation with this Pineapple Pork Belly.
Sometimes spending time in the kitchen to create a tasty meal and for me this is undeniably one of those meals! It is as cheap as chips to make and owing to the magic of pork belly it packs a punch of flavour that most meats cannot get anywhere near. I have written about pork belly before here on Krumpli and it is certainly one of my favourite cuts of meat.
I have waxed lyrical about the core ingredients in this pea and ham risotto previously and it is another iteration of flavours that will repeat here forever. Why? Well simply because they are magical, salty ham, slightly acidic goats cheese and sweet peas are a match made in heaven as far as I am concerned.
You know me and my approach to populist food, for the most part this live and onions recipe perfectly represents that approach! Offal has most definitely fallen out of favour and because of that I have delayed putting up one of my favourite recipes here on krumpli.