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.

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.

Pork Souvlaki

Greek-style grilled pork skewers served in warm pittas with tomato, red onion and tzatziki.