Saturday dinner: Pork belly, blood, and liver; rice
Dinuguan. I decided to make this Filipino pork belly and blood stew after noticing that my local Filipino supermarket sells frozen pig blood.
This recipe worked OK, but I’ll probably try a different one next time. I’m not sure about putting the garlic and ginger in before the pork, since they were on the verge of burning well before the pork was “starting to brown at the edges”. Also, 30-45 minutes isn’t really enough time to get pork belly “very tender”. Also also, I get the impression this dish is meant to be at least a little bit sour-tasting, and this version wasn’t.
Served with rice done in the rice cooker.
Photo © Bob Walker (who ate the half I didn’t), used under cc-by-sa.
Thursday dinner: Pork, lentils, greens, radishes, bread
Pork and lentil soup. Made with leftover roast pork from Tuesday, plus onions (fried in the pork fat that came off the roast), garlic, split red lentils, finely-chopped greens, chopped radishes, veg stock. Served with sourdough bread.
Tuesday dinner: Pork, radishes, cauliflower, potatoes
Roast pork shoulder. From the happy pig we bought from Yorkshire Meats. Left unwrapped in the fridge overnight for the skin to dry out, then sprinkled with salt and plainly roasted. Delicious.
Glazed radishes. Topped and tailed radishes braised in vegetable stock (Touch of Taste) and jaggery — I didn’t bother with the butter/oil mentioned at the link.
Plain boiled cauliflower.
Gravy. Made with the meat juices, a slosh of red wine, a sprinkle of flour, water, soy sauce, and a bit of jaggery.
Sunday dinner: Aubergines, tofu, pork mince, rice
Monday dinner: Pork, dudhi, giant couscous
Pork chops. Chops from the happy pig we bought from Yorkshire meats, lightly salted and grilled.
Dudhi stew. Onion, garlic, tinned tomato, pomegranate molasses, honey, peeled chopped dudhi.
Giant couscous. Cooked in vegetable stock.
Monday dinner: Aubergines, tofu, pork mince, rice
Mapo tofu. Made with pork mince and no thickener in the sauce. Lots of Sichuan pepper ground over the top at the end.
Served with jasmine rice done in the rice cooker.