Rancho is a dish typical of Portuguese cuisine and originates from the Trás-os-Montes e Alto Douro Province where “Trás-os-Montes” translates to “behind the mountains”. It is casserole-type of dish consisting mainly of beef, bacon, chorizo, garlic, chickpeas and pasta, although there are many variations on this. Rancho is a rich, hearty dish and should be enjoyed on cold, winter’s days with a good wine.
(more…)Category: Pork
pork
This chorizo and broccoli soup is one of my favourites because of the contrast between the spicy chorizo sausage and the smooth creaminess of the broccoli.
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This recipe is based on the very famous Amatriciana dish, but because of the pasta purists out there, I’ll will refrain from calling it that. It contains all four the necessary ingredients for an authentic Amatriciana dish…and some more.
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Carbonara has a very long and interesting history. There are many variations, even in Italy, but most Italians will agree there is only one way to make the authentic version.
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Guanciale is a prominent ingredient in many Italian dishes, but it is probably mostly known as an essential ingredient for spaghetti carbonara.
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This is an old recipe of mine with a bit of a twist by adding various condiments like guacamole, gremolata and chimichurri. This is one of my best soup recipes and one which I make each winter.
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This is a very easy and extremely tasty way to make authentic Thai pork spare ribs.
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This dish has a strong Caribbean slant with pork loin chops rubbed with a jerk marinade seasoning and served with sourdough coco bread.
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I got the inspiration for this dish by this Spanish recipe by Lauren Aloise, but I had to make quite a bit of changes as we are not so fortunate in South Africa to always get the produce our counterparts get in Europe – like Iberian pork cheeks for example. I also took the starch out of the dish and made a separate starchy dish to go with the main course.
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So I Googled for “Pork and Bean” and came across this Corsican Bean Soup with Greens and Pork recipe on Food & Wine which sounded very interesting. Unfortunately I couldn’t source all the ingredients and had to make do with what I had. I also decided not to use the word Corsican in the title as I was not too sure how strict you have to follow this recipe to call it anything from Corsica.
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