Tag Archives: pork
Spanish pork and vegetable stew is a perfect dish for the autumn weather that coming. Perfect on the cold night with a big glass of Rioja, this rustic and comforting stew is a variation on the style popular in central Spain. Using delicious products local to the area, it is packed full of flavour: smoky chorizo, sweet peppers and rich tomatoes. What is the best, it is perfect dish for evenings with guests or big families. A good, hearty dish for everyone. In this recipe is used jamón, the Spanish ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig). Any type of ham can be used instead of jamón, so do not worry about it.
Ask your butcher to chine and skin the pork loin. Chining means removing the backbone from the rack of ribs so that you can carve between the ribs. The milk and lemon sauce will appear lumpy and curdled, but tastes delicious and you can strain it if you want. You have probably heard that pork is “the other white meat”, but you might not have discovered many ways of cooking this delicious meat. Pork is a great alternative to chicken as a way of getting nutrients that your body needs, and you should try to eat pork at least a couple of times a week.
Bacon-wrapped pork provides very rich taste, and it goes perfectly with light lettuce or rocket salad just sprinkled with a few drops of vinegar and oil. Pork is ideal for frying, stir-frying, grilling or barbecuing. Grilled pork chops are a simple pleasure, or try an indulgent escalope cut from the pork fillet. This only takes minutes to cook. Pork’s ideal for marinating and is popular in oriental and Asian cookery. It’s also ideal for stir-frying – strips of pork cook very quickly.
Barbecuing pork gives a fantastic sticky, chargrilled blackness and small joints are good for spit-roasting – most barbecues can be fitted with a spit, either hand-turned or with a battery-operated motor. The key to successful spit-roasting is to keep the coals at an even temperature, adding more coals, little and often, until the joint is cooked. If you fancy an entire spit-roast pig there are specialist companies available to cook it for you and deliver it to your door. There are also companies that will cook and carve it at your home.
Every part of the pig can be eaten – from the nose to the tail, not one morsel is wasted. Pork is ideal for frying, stir-frying, grilling or barbecuing, also marinating. Grilled pork chops are a simple pleasure, and it only takes minutes to cook. Oven-baking is another method of cooking pork. In this recipe the marinated pork steaks are grilled, with a juicy topping made out of marinade with finishing touches of chopped spring onions.