The final of my Thai themed recipes that I wrote about for Farmison in April is an Isarn (Northeastern Thailand) pork speciality. We had this dish twice while travelling and I’d never tasted quite like it – a compellingly juicy, smoky grilled pork neck fillet, much like char siu, but served with a spicy and tangy dipping sauce called jaew. I couldn’t find any neck fillet so replaced it with slow roasted ribs for this version.
It’s Chinese New Year tomorrow, and I’m looking forward to spending time with my family, feasting on traditional foods that symbolise good luck, health and prosperity for the coming year. I thought I’d cook something Chinese this weekend, so I opted for the ‘Chairman Mao’ or ‘red braised’ pork belly recipe well known in the Hunan province. The pork belly is meant to turn out a deep red in colour – the reason for my choosing this recipe, as red is considered lucky in Chinese culture. I used the wonderful rare breed pork belly from my Farmison meat box. Continue reading →
This next recipe is for a modified pork tonkatsu – the Japanese deep fried pork cutlet served with a curry (or kare) sauce. The Japanese have marvellous ways of appropriating cuisines – I remember reading about how the best full English breakfasts in the world can be found in Japanese five star hotels, where they prepare and execute the dish with such precision that it has become a Japanese specialty in itself. Therefore I was not surprised upon researching katsu curry to find that curry was introduced to Japan via the British during the latter 19th century, during which time of course the Brits were in occupation in India. The Japanese adopted curry, twice removed from its source, and for a long time it was considered a ‘Western’ cuisine. For this reason, katsu curry tastes very different to the curry you might taste in India. Continue reading →