• Foodycat on October 14, 2015

  The pork vindaloo is wonderful - it takes a LOT of garlic but the end result is quite subtle.

Notes about Recipes in this book

• Fried pork chops in a Parmesan & garlic crust

  • etcjm on May 18, 2020

    Gorgeous. We cut some over-sized chops from a joint we were unable to cook in the outside oven due to the weather. Because of the depth of the chops, I started them on the hob and then finished in the oven. They probably weren't as crispy and they would have been just fried, but the taste was excellent. Very simple. A do again for a weeknight supper. Served with basil pesto pasta and lots of veg!

• Pork saurkrausen

  • FJT on October 21, 2018

    Proper delicious! This is a very unassuming recipe which scores highly on the effort:reward scale. I wasn't expecting this to be that good, but it really was. The only changes I made were to use a whole red onion (I don't need half an onion hanging around just before we go away!) and I added a handful of peeled cherry tomatoes that needed using up rather than the fraction of a tomato called for in the recipe. No regrets - it all worked out just fine. My husband virtually licked his plate clean and has requested this again sometime!

• Goan pork vindaloo

  • Foodycat on November 25, 2015

    I followed the ingredients but not the method (because I didn't have 24 hours). So I fried the mustard seeds & curry leaves, then added the onions and garlic, then all of the other ingredients, and simmered for 2 hours. I don't honestly know what the marinading would have added, as it was intensely flavoured and falling-apart tender. Delicious.

  • FJT on May 17, 2020

    This is a lovely curry. I did marinate it for 24 hours, then cooked it and left it for another day before eating. I didn't have dried Kashmiri chillies so, after some research, I substituted 1 tsp of paprika and 0.5 tsp of cayenne pepper. I cooked this in the pressure cooker for 45 minutes with less liquid than the recipe stated and then on the day of eating I simmered it for about half an hour to reduce the liquid further. We really enjoyed it and I will make it again.

• Korean-style pork belly with lettuce wraps ... & the best hot sauce ever

  • Foodycat on April 16, 2018

    I just used pork belly rashers, because I couldn't get the proper, thinly sliced stuff, and cooked it on a charcoal barbecue. Absolutely delicious. Not sure I would call it the best hot sauce ever, but it was really very good.

• Souvlaki

  • debkellie on April 07, 2019

    Sous-vided the pork belly slices for 16 hours @ 70 degrees C. Then marinaded a couple of hours, skewered & finished over charcoal. Tzatziki was a nice accompaniment.

• Spicy pork salad

  • Foodycat on March 17, 2020

    Not the best salad of this type I have tried, but pretty good.

• Albondigas Mexicanas

  • FJT on September 24, 2020

    Easy to make and tasty. My egg was a little on the large side which made the meatball mix a bit claggy so I added a handful of breadcrumbs which sorted it out nicely.

• Potted ham

  • tekobo on April 14, 2017

    Didn't quite do it for me. It could be because the home made ham that I used was too salty. Very simple to make - will try again.

• Gourmet Chick

  A whole book devoted to cooking with pigs – complete with a slightly furry cover? Hog is all about pork and the book has a nose to tail focus including lots of offal.

  Full review