Satay Pork Patties and Udon Noodles

Make pork meatballs with satay sauce and diced fried onions. Next time I might put some panko in them as they were a bit too soft to handle easily. Fry, set aside.

Fry up some suitable veg for Chinese style, add the rest of the satay sauce, add prepped udon noodles, serve with meatballs on top.

This won several hoofs up, so next time I'll try to take a pic.

Pork san choy bau

Trim a pork loin (or two) and slice thinly across the grain. Marinate in a sauce, on this occasion made from:

• plenty of honey 
• five spice 
• cumin 
• coriander
• hoi sin sauce 
• salt, pepper 
• chili
• soy sauce 

Cut up a bunch of veg suitable for a quick fry. Cook the meat on high very briefly, remove. Cook the veg (also briefly), combine the two. Serve on lettuce leaves, with rice, topped with peanuts and fresh coriander.

Pork in white wine and milk

Now the pic for this one does NOT do it justice. This is an absolutely divine dish and we can’t wait to do it again. Thoroughly recommend.

Season your bit of pork (meant to be shoulder but I think we just had a portion of leg), brown it with some onions and garlic. Add some white wine, perhaps a bit of water. Then pressure cook until tender. Extract pork and chop up into bite-size pieces. Meanwhile add some milk to the sauce and reduce. Add some Worcester sauce and a bit of nam plah (hardly traditional Veneto ingredients but sure as hell worked wonders.) When reduced, return the pork to the pan.  We served it here with some salad with grapes (went very well with the pork) and some beans.

UPDATE: Porked this up (rather than beefed it up) with some carrots and aubergine, added vegeta and lots of fresh oregano, and after extracting post-cook, thickened the sauce with cornflour, and shredded rather than cubed the pork. Was pretty good with Gnocchi alla Romana and the green beans. Holy cow that photo looks frighteningly authentically Roman, but seriously, it's cool. 

Citrus Pork with Barbecued Fruit and Veg

I thought I was following a recipe here but can't find it at all - must have been drunk at the time. Turned out pretty darn good so here it is.

Get a hunk of pork (suspect ours was some part of leg from the huge bone in there but don't actually know) and pressure-cook it generously with a fair deal of orange juice, some wine, seasoning, thyme and bay, and zest and flesh of an orange and a lemon. While that's doing, put some peeled, cubed and seasoned bits of sweet potato on the barbie and start them off. Also, peel and segment some apples, toss in lime juice, skewer, and sprinkle with sugar. When the time is right, put these on the barie too.

When the pork is cooked very nicely, remove the meat and set aside. Strain the remaining sauce through a sieve and proceed to boil down like there's no tomorrow. While you're doing this, trim the cooked pork of any excess skin/fat and put it  on the barbie together with the other stuff to crisp up nicley. Meanwhile, put in a load of pak choi in to boil (it only takes a short while).

Serve drizzled in the reduced sauce - it's really tangy and tasty.

Guanciale di manzo (o Maiale)

Guanciale

Put a 2 inch thick layer of smallish pieces of onion, celery and carrot at the bottom of the saucepan with a knob of butter and a spoonful of oil, cook for a short while. Dredge in flour some pieces of cheek of either beef or pork or veal and brown. Place on top of the vegetables, pour over a generous glass of white wine and cover with vegetable stock (stock cube and hot water quite acceptable) . Simmer gently for 2 hours, the chunks of cheek will be very tender and tasty. (Alessandra’s recipe).