Vietnamese Style Caramelised Pork

In my increasingly desperate attempts to find something new to cook I happened upon this creation in the Good Food Magazine. I doubt it’s very Vietnamese but sweet and meat are usually a good combo.

It occured to me; would a food blogger in Vietnam be interested in recreating a classic English roast beef dinner? Do Mexican food bloggers try making Spotted Dick when they get sick of quesadillas? Something tells me they don’t. Don’t get sick of quesadillas and don’t try making Spotted Dick. I don’t know whether many of you have tried Spotted Dick, it’s not worth the trouble really.

If I had kept up my series of ‘Quick & Easy’ recipes, this would have made it into that category. But I didn’t; lets just say this is quick. And easy.

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Fragrant Crispy Pork Belly with Parsnip Puree

My wife showed me some pictures my youngest sister posted on Facebook last night. She and her husband (check that; her husband – my youngest sister is married. How old am I?) treated themselves to a trip to The Fat Duck, home of the food wizard-cum-scientist Heston Blooming-utter-nutter-thal or whatever his name is.

She noted that the menu took about three hours to get through, which it should do given it’s £200-a-head. The pictures of the food items looked very familiar – and they are to many foodies of course because you see them on TV – whisky jellies, snail porridge (which looked alarmingly green – I mean like fluorescent green), various foams, foggy mist-like creations and so on.

Heston Blumenthal is an interesting character – well known over here in Blightly; elsewhere I don’t know. He is the antithesis of the better known Gordon Ramsay. Where ‘G’ is a shouty, sweary cartoon-like creation, Hessie is more menacing – shaven-headed, thick rimmed spectacles, piercing stare.

But my personal preference in the celebrity cook stakes is Tom Kerridge. A man mountain, Kerridge cooks things that I can relate to – food you can find in a gastropub. Things like bacon joints braised in maple syrup, carrots cooked in loads of salt, butter and sugar…you get the idea.

But just because it’s food that you understand, and looks like something you recognise, doesn’t make it any easier to cook. Oh no. Try pork belly.

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Steamed Barbeque Pork Buns (Char siu bao)

I’ve got a list of things I have to try and cook. Steamed Pork Buns had gotten to the top.

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Currently a suicidally tedious diet, excruciating work shenanigans and flood issues which are now more irritating than worrying has made blogging about food reasonably* challenging.

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Pork Wellington

Just spent a day Christmas shopping. Whilst lying in bed reading the news on the (crappy) Samsung tablet (why didn’t I get an i-Pad) it suddenly dawned on me that if I didn’t get off my arse and go shopping today then I wasn’t going to get another chance. And that wouldn’t do. A lot of disappointed sproglets, and don’t even get me started on the wife’s reaction.

So I went right on in to town. Battled the hoards. The squealing brats with their uncouth parents smoking fags and swearing at each other. Sulky youths trudging around. But I did it. I purchased things for about 10 people. It is done. No more! And to celebrate I created this sumptious creation – courtesy of my favourite Hairy Bikers!

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