So, guys, I'm gonna give you five incredible recipes to celebrate pork,
a really underrated meat, in my opinion, but when it's done properly, when it's
free-range and gorgeous, it's such a fantastic meat. Me, Gennaro and Example, at
the Feastival, cook some beautiful pork skewers, which I know you're going
to love. Today's a beautiful day because we have got Example here. He's just dropped
in. So, we've got some tomatoes on the vine, some chilies, some spring onions.
You got any peppers? Can you just go and burn that for me Genarr? Bay and pork. If
you smash the hell out of it with some salt we can just take those stalks out
and we'll make a wicked oil that will flavour this. Four cloves of garlic in with
that bay. I'm just gonna grate it in. I'm gonna put some oil in there now. Got some
pork filet, here. You can just pour that straight over there, bruv. When you do
get the marinade in there, just really scrunch it up. Just whack us some salt over
the top. And we're just gonna grill these simply. All I'm gonna do, Elliot, is just
to take the seeds out, and the stalks. The tomatoes, I'm just going to take the
green part but I'll leave the skin. The chili, I'll just take the stalks out. You
can do this with a pestle and mortar, but let's just do it this way. The whole lot.
Ready! When meat comes off the grill, always
kiss it with just a little fat because it will dry. A little squeeze of lemon
juice. So, soft tortilla. I've just cut some iceberg. We've got some avocado, got
some coriander there and then our salsa. Here we go, beautiful grilled pork. This
is for my boy, Example. Oh my God.
Next up, we've got honey glazed char siu pork, done by the
Dumpling Sisters. They're brilliant. You're gonna love this.
Here I have 800 grams of pork shoulder
So, into the pork goes half a tablespoon of honey, light soy sauce, dark soy sauce,
delicious rice wine, hoisin, sesame oil for fragrance, ground white pepper,
dark brown sugar and one clove of garlic. Just cover it with cling film and leave it in
the fridge to marinate overnight if you can so what I usually do
if the pooch has to switch your open to the girls eating and slather that honey
glaze on top and there we have it
next up marques pork vindaloo curry amazing the first thing I'm going to do
is make the actual vindaloo paste I've got each Kashmiri chilies about a
teaspoon of black mustard seeds about a teaspoon of whole cumin in my little
food processor I'm going to put four fat clothes of garlic peeled and also half
an inch of ginger two tablespoons of coconut vinegar tablespoon of oil is
beautifully aromatic toasted whole spices give this a good whiz to create a
vindaloo paste I'm going to take my vindaloo paste and
add it to my meat and this needs to be covered and then put in your fridge
preferably overnight and here is one I made earlier I'm gonna chop up an onion
the furthest pinch of sword a stick of cinnamon I'm now going to put the book
pieces into the pan add a cup of hot water all you gotta do is cover it and
leave it cooking for anywhere between 45 minutes and an hour look at those
beautiful pieces of pork they've melted into the curry next up I'm going to show
you how to make the plastic pork loin roast find yourself a piece of pork
that's gorgeous what I'm doing is just cutting between the skin and the loin of
pork cracklings to be I'm just gonna store that all over time and rosemary to
flavor our skin salt and pepper all the way around just a little oil just helps
all those herbs stick to it for scoring and crackling you want it to be
shareable I'm just gonna put the skin fat side down first take this out I'm
gonna go back in with the skin side of the pork they're half a bottle of
balsamic look at that so I'm going to put this
into a tray pour all of this bowl stomach over the pork get some garlic
cloves and I'm gonna put that in and around that juice so this goes into the
oven I'm gonna put the pork skin straight onto the bars of the oven
boom look at that dark gnarly you're gorgeous with the crackling people fight
over this stuff so I put this in and around the board brothers and sisters
around the world this is a beautifully cooked pork loin that is what it's all
about gorgeous moist delicious pork we're
gonna finish on a high with assorted boys doing Chinese pork belly so start
with we have root ginger and orange Chinese five-spice going into a roaster
train time warm water so these are pork belly rashes
so put those in we're gonna put two portions at the moment if you've got to
cook it for long slow time it's what we're gonna do there and then it can go
into the oven for about three or four hours we are gonna do an amazing plum
sauce to go with it if you can just cross these up Keystone them into our
pan I'm gonna find it dice up a chalant a glug of oil two star anise red chili
rice wine vinegar brown sugar to bounce out and once that bubbles back so ten
minutes so that's all it need the perfect plum chutney next up cabbage as
it gets out the white storm yeah Boober soy sauce that's it that's
all it needs now our water is boiling we can add in the rice cabbage in to sort a
splash of soy sauce for seasoning and our pork very soft some of our soy sauce
cabbage and then for the pork like so
there you go guys buy a fantastic pot recipes I hope you like this if you do
just share it around and enjoy