Tag Archives: crackling

Carne de Cerdo en Adobo

The preservation of meat and fish in Adobo went to South America with the Spanish after 1492. The original recipe containing red wine vinegar and olive oil, preserved food in barrels during long sea voyages. Columbus brought pimentón (smoked ground … Continue reading

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Cajun Roast Pork

17th September, 2014 I’ve been meaning to post this recipe for over a year, as I cook it on a fairly regular basis. It’s not an authentic Cajun recipe, I made it up, having been inspired by the method my … Continue reading

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Olimax – PortrATE

May 10th, 2011 Last night my best friend Oli, A.K.A. Olimax, had an exhibition and book launch at the Outside World Gallery. I did the food. Part of the food brief was to incorporate images from the show into the … Continue reading

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Suckling Pig

March 12th, 2011 Oli returned from Barcelona on Saturday with a suckling pig in his suitcase – promptly named Perceval. I was amused by the thought of customs officers looking at an X-ray image of the case – Perceval looked … Continue reading

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Pork Belly

September 8th, 2010 Pork Belly is the stomach of a pig and is generally used to make bacon (the Chinese and Koreans use it for other recipes). Pork belly is also very good when oven roasted or barbecued, the fat … Continue reading

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