A slow roast pork for a Sunday alternative and a quick Thai-inspired pork steak stir-fry
This week we are talking pork, one of the most versatile and popular ingredients in the country. The humble pig is responsible for some of life’s great pleasures: sausages, rashers, ham, lardons, prosciutto, jamon, crackling, pork fat, pulled pork – the list goes on and on. I would go as far as saying it is my favourite ingredient to cook with, and it doesn’t cost a fortune to buy.This week I’m cooking two very simple recipes.
This recipe uses pork steak, cut into strips. It’s a very cost-effective meat to add to your midweek repertoire. The magic moment involves the addition of cornflour to the liquids, which transforms into a thick sauce once it hits the heat. The character and ethos of the recipe remains the same as the roadside shack all you need is the setting, the people and the heat.
My sister is the only woman from her secondary school class not living in Australia, and she emigrated to Switzerland
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