Most of the times when I cook a pork roast I go for the traditional Bavarian "Krustenbraten". This recipe has some similarties but it uses a liquid you would not normally associate with pork: dry vermouth. But it works.
Everybody knows mortadella, the famous Italian sausage from Bologna. Last year I even tried to make it myself. When I was in Bologna last year I discovered a sausage that is related to mortadella but almost unknown outside Italy: Salame rosa.
About 20 years ago during a short stay in Paris I went to the famous Table d'Anvers restaurant. The menu featured a very strange dish that caught my attention: veal head with chocolate sauce. I have always wanted to make something similar, so here is a creation using pork hock.
Because I was so delighted by the flavour combination of rosemary and orange zest in the vetricina teramana I made recently I thought I might give this a try in a proper meal. It turns out that it works well.
Bacon. The essence of cured pork. Is there actually anyone apart from veg(etari)ans who doesn't love bacon? So if you are curing your own meats there will inevitably come a day when you will also want to make your own bacon.
I was born in the Kurpfalz region of Germany which roughly is located between Frankurt and Karlsruhe along the Rhine river. A traditional late summer treat of this region is onion pie served with Federweißer. It is grape harvest season, and vintners sell partly fermented wine which is unfiltered and still sparkling.
Haxe (roast pork hock) is one the most famous Bavarian dishes. Traditionally it is made on a charcoal rotisserie but it can also be made in an oven. But if you have the right barbecue gear, it is also possible to make it in a smoker.
A few years ago I bought a jar of Filippiono fermented shrimp paste called Bagoong alamang in an Asian grocery, simply out of curiosity. When I looked up what to do with it I was delighted to learn that one of its main uses is actually to make a sauce for pork.
I love low & slow barbecue and I love sausage making. So it was only a matter of time until I tried to combine the two.
Apart from using it as a sauce for vegetables, sauce hollandaise is also great for gratinating. This recipe is fairly simple in principle but because of the hollandaise it takes some time to make. Don't even think about using fake supermarket hollandaise made with oil for this. If you don't have the time, better use cheese for gratinating.