Crisp skin and juicy and tender meat – Who doesn’t love crunching down on a good piece of well-cooked pork crackling
Slow cooked pork is at its best in these delicious sandwiches with barbecue slaw and Lexington Style barbecue sauce.
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, colouring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.
This lovely pork roast comes out moist and delicious every time. It is worth putting the rub on a few hours in advance for added flavour, and also works well with dried herbs if you don’t have fresh.
Char siu (char siew) is of Cantonese origin where pork is marinated in a honey hoisin sauce, and then roast in the oven to charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, char siu (char siew) would be it.
Danes love their pork, enjoying it in all kinds a ways, from sausage and rullepølse, to patés and chops, and of course, to roasts. The most famous Danish roast is known as flæskesteg. Most common at Christmas time, a nice flæskesteg is often served with red cabbage and candied potatoes, which eventually results in next-day leftovers which are ideal on buttered Danish rye bread as smørrebrød.
You have possibly never tasted a more delicious roast pork than this Cuban Roast Pork. A large pork shoulder is slow roasted with the mojo sauce that has been marinated into the meat giving it that most delicious taste. The aroma will mesmerise you when this pork is roasting in the oven.