I love Char Siu pork and have been making these super tasty ribs in the slow cooker in the slow cooker for many years now, sure they may not be proper Char Siu pork (if ever there was such a thing as a proper recipe for anything) but who cares they taste superb.
If I were to pick a dish that screams of my childhood I would have to say it is Toad in the Hole, it is so simple it hurts and is packed full of so many memories for me and lets face it the best food is always built on memories.
Pork Satay is one of the principle reasons I had to find out how to make my own peanut butter when we moved to Hungary, I am well aware that a traditional satay sauce does not use peanut butter, but I like my recipe and have been making it for years and wanted to keep my run going.
I make stuffed green peppers all of the time and usually use green peppers for stuffing as they are a little less sweet than their red, orange or yellow counterparts which allows me to be a little more flexible with the stuffing and not turn my savoury dinner into something resembling a desert.
I have heard many say that brined pork chops remain juicier and are less prone to drying out than their none brined counterparts, I think that is utter poppycock, however that is not to say I don’t love a nice brined piece of meat every now and then.
My Chinese pork belly recipe takes my food influences to somewhere else new on my blog today, to be honest I have no idea if this is authentic but the sweet flavours combined with five spice and Szechuan pepper are close enough for me.
I have been making sausages pretty much ever since we moved to Hungary, as I mentioned in my Pork Pie recipe there are just some flavours from home that an expat can’t live without and the good old British Banger holds the top spot in that fairly short but nevertheless important list.