Chorizo and caramelised apple

chorizo and caramelised apple in a bowl

Market ingredient: Chorizo from Eumundi Smokehouse
Difficulty: Really quick
Deliciousness: Rich but lovely
Did The Beard like it? Could have been a bit more apple-y

Pork and apple. A perfect flavour combination that is generally loved by all. The sweetness of apple cuts nicely through the rich saltiness of the meat and most people are pretty familiar with the pairing in a Sunday roast formation. However, it’s a combo that also works equally well with spicy sausages.

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Vietnamese-style pork belly with lemongrass & ginger greens

Market ingredient: Pork belly from Melanda Park Free Range Pork
Difficulty: Simple
Deliciousness: Full of rich flavour
Did The Beard like it? Hmmm, porky.

Pork. The other, generally ostracised, white meat. You either love it or hate it. When done well, I freaking love the stuff. Mamma e Papa Brown do a mean pork roast on the coal weber and it’s like nothing you’ve ever tasted. However, it’s just not something I cook at home. Ever. I generally walk straight past the poor pork guys at Eveleigh, don’t even turn my head to acknowledge them and their meat.  But there was something about the jovial, tattoo-ed rockabilly guy manning the Melanda Park Free Range Pork stall that caught my eye this week. Perhaps it was the volume and height achieved by his quiff, but after spending 5 minutes chatting, I was walking away with nearly a kilo worth of pork belly.

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