Pork

Here are the articles tagged "Pork"

24-Hour Sous Vide Ribs

BBQ ribs rubbed with a smoky dry rub, cooked sous vide for 24 hours, then slathered in BBQ sauce and grilled to finish.

Barbecue Ribs

Oven-braised baby back ribs finished on the barbecue, glazed with a Marmite and muscovado marinade.

Barbecued Glazed Spare Ribs

Sticky, garlic and mustard marinated spare ribs grilled over hot coals until sticky and charred at the edges.

Blackened Barbecued Pork Fillets

Tender pork fillet strips dipped in a Texan-style marinade and blackened on the barbecue.

Boston Baked Beans

Hugh Fearnley-Whittingstall’s slow-baked beans with pork belly, treacle and mustard — great on toast.

Char Siu (Chinese BBQ Pork)

Rindless pork belly marinated in a sticky hoisin barbecue sauce and roasted until tender — perfect for filling steamed bao buns.

Creamy Garlic Pork with Cabbage

Pork pieces in a light creamy garlic sauce with shredded cabbage — a perfect any-night dinner.

Kimchi Pork Roast

Fall-apart pressure-cooked pork shoulder braised in kimchi, soy and brown sugar until sweet, salty and tangy.

Perfect Pork Crackling

The winning technique from a head-to-head test of crackling methods: salt, dry thoroughly (a hairdryer helps), then roast hot and finish with hot fat.

Porchetta

Italian-style rolled pork belly and loin, stuffed with garlic, fennel and rosemary, slow-roasted then blasted hot for crackling skin.