This is probably one of the most favorite renditions of pork. However, the supermarket versions of it tend to be heavily plumped with salt water and, god forbid, other liquids. This often results in a juicy bacon but you end up with a pork product shrunk down in a pool of foamy liquid in a hot pan.
The point here is that you have no idea what’s injected inside that bacon. And sometimes, you just want a thick slice of bacon.
Roast Pork Loin
Ever so often someone would post a photo of roast crackling pork and while a lot of care and devotion is dedicated to obtaining a crackling skin, the rest of the pork is ignored; I see dry (or worse: burnt) meat. This does distract from the complete enjoyment of the dish.
It is a tragic waste.
I made roast beef for dinner. I also made pan-roasted duck which you can find the recipe here.
I’ve written a lot about roasting beef but this is the latest of what I’ve learnt and it seems to yield consistent results so far. This is not really a step-by-step recipe but notes, mostly for myself, on how to get the perfect roast beef consistently.
Jan, a reader of this blog, wrote to me asking for some recipes for sauces to go with steak. Personally, I usually just eat steak with a bit of mustard if the steak is fatty or if I’m feeling fancy, with a sauce made from reduced pan juices deglazed with Balsamic vinegar.
However, if you’re feeling really fancy and want an alternative, here’s my suggestion…
Biryani, Biriyani, Beriani, Buriani; there are many names, styles and variations to this amazing one-pot Sunday dinner that it’s meaningless to talk about authenticity. But I do love them all.
As such, in my quest to learn how to cook what I like to eat, this took me about a month to tweak and to talk to many people who’ve added much to my understanding of this epic dish. Many thanks go to David Yip for the suggestion of the Cartouche and to Thanaletchumy for her tips and tricks. She’s a fantastic home-cook who does an epic Teh Alia.
Any mistakes found here however, are all my fault.