If you have magnificent pork shanks and a good German beer, there is really only one correct answer: Schweinshaxe (Crispy Roasted Pork Shank).
Normally roasted in a standard oven, I took this Bavarian classic outdoors to my wood-fired oven. The result? Fall-off-the-bone tender meat with a shatteringly crisp crackling. But this cook also came with a plot twist!
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Sometimes, the best meals are the ones that demand a little patience, a good fire, and perhaps a few bottles of wine to enjoy while you wait! We decided to transport our taste buds to the vibrant Yucatán Peninsula in Mexico. and tackle a true classic: Cochinita Pibil.
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There is a specific kind of magic that happens when you step away from the kitchen stove and head out to the fire pit. In South Africa, we know the power of the braai, but across the Atlantic in the highlands of Michoacán, Mexico, they use the flame for a different kind of alchemy: Carnitas.
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This flavourful dish features tender pork neck coated with a fragrant herb and spice rub, wrapped in crispy bacon. It’s a hearty, delicious main course that pairs well with roasted vegetables or creamy polenta.
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This recipe takes inspiration from my earlier twice-cooked drunken ribs but with some key differences. It uses pork short ribs instead of beef and incorporates an Asian twist with spices like star anise, cloves, and cinnamon. For the braising liquid, I’ve swapped sweet red wine for a combination of dry red wine and port, creating a rich, complex flavour.
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Peking Duck is a beloved classic in Chinese cuisine, famous for its crispy skin, tender meat, and rich flavours. While the traditional recipe requires several days of preparation, this simplified version offers a quicker and easier approach. Paired with homemade pancakes, Hoisin sauce, and fresh spring onions, it’s a delicious way to enjoy this iconic dish at home.
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Pampanella Molisana is a traditional Italian dish from the Molise region. It is a pork dish flavored with paprika, garlic, and other seasonings. The pork is typically marinated, then slow-cooked or roasted to achieve tender and flavorful results.
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I got the idea for this dish from Yotam Ottolenghi who has a very good recipe for Roast gammon with sticky pineapple salad. Instead of using pineapple juice, I opted for fermented pineapple and ginger which added a more tangy taste to the dish.
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Bourbon chicken is a bit of Cajun and Chinese cuisines mixed together. There are quite a variety of recipes for bourbon (or whiskey) chicken, but my aim was simplicity and a short preparation time as well as a good sauce with a hearty starch.
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I stumbled across this Ottolenghi style oxtail casserole using ingredients like cinnamon, star anise and orange peel, as well as gremolata as a topping. Seeing that winter is upon us and I had some oxtail in the freezer, I decided to give it a go.
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