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Pig
The pork on your fork is a truly succulent meat able to hold its own against any red-meat rival. Words like rashers gammon chops belly and bacon have a poetry savoured by all who know this wonderful animal well. Yet pork can be a tricky meat to cook: it can easily become tough and dry - and achieving the perfect crackling is even harder! But when you know the experts secrets you realise that pork is a fantastic meat. Its healthy inexpensive and incredibly versatile - and the various types of pork offer up wonderfully diverse flavours aromas and textures. In Pig charismatic chef Johnnie Mountain demystifies cooking with pork. With more than 100 delicious recipes as well as information tips and QR codes for your smart phone that take you to how-to video footage throughout this book shows you
how to cook pork brilliantly. Pig is divided into four chapters. Chapter One Home Favourites gives you simple recipes for the whole family - for example Grilled Garlic & Sage Pork Chops and Pork & Apricot Tagine. In Chapter Two Cured Dried Preserved & Smoked youll find amazing tastes and textures such as Pea & Ham Terrine and Ham Steaks with Caramelized Apple. Chapter Three Aromatic & Spicy shows you how to infuse fiery flavours into dishes like Vietnamese Pork Salad and Char Siu Pork. And Chapter Four Slow-Cooked reveals the secret to truly succulent pork with recipes such as Slow-Roast Belly of Pork and Pork Loin in a Fennel-Salt Crust. Special practical features throughout the book explain the different cuts of meat and how to smoke preserve cure and braise. This
book celebrates the pig in all its glory!
how to cook pork brilliantly. Pig is divided into four chapters. Chapter One Home Favourites gives you simple recipes for the whole family - for example Grilled Garlic & Sage Pork Chops and Pork & Apricot Tagine. In Chapter Two Cured Dried Preserved & Smoked youll find amazing tastes and textures such as Pea & Ham Terrine and Ham Steaks with Caramelized Apple. Chapter Three Aromatic & Spicy shows you how to infuse fiery flavours into dishes like Vietnamese Pork Salad and Char Siu Pork. And Chapter Four Slow-Cooked reveals the secret to truly succulent pork with recipes such as Slow-Roast Belly of Pork and Pork Loin in a Fennel-Salt Crust. Special practical features throughout the book explain the different cuts of meat and how to smoke preserve cure and braise. This
book celebrates the pig in all its glory!
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