If you love your pork belly and still didn’t find a recipe that would have it all – look no further!!! I found that often if you have meat that melts in your mouth by braising, you sacrifice crispy skin. On the other hand when you cook it in the oven with crispy crackling in mind, your meat often although is soft, not amazingly melting. Especially when you need to crank the oven to crisp your skin, which dries up the meat. This one combines both! Braising and super crispy skin! Credit goes to Gordon Ramsay. I have changed couple of things but the main flavor base and the method (I again slightly amended it) comes from him. Thank you Gordon! I wanted to swear from happiness as I was biting into it!!🤩
I don’t know about you, but I LOVE bacon. I’ve made my own bacon. So when we came across bacon jam in Barossa Valley, we immediately fell in love with it!!! And when I saw the last jar in the cupboard and thought, will give it go. After reading list of ingredients and experimenting few times, the result surprisingly was amazing!!! Here it is!!
Who doesn’t love slow cooked hearty goodness? I usually do my beef in red wine, but this time decided to mix things up and have it the Irish way with Guinness. The result was – deliciousness!!! So hearty and flavoursome and super tender!
Not the most photogenic dish, but damn!!!! So delicious!!! Bacon and blue cheese is a marriage made in heaven, for our consumption!! Got the highest score from the hubby. Let me know what you think!!
Thought it’s time to fire up our smoker again and do some proper smoking! And hubby requested a fish of some sort for dinner. So smoked trout it was! 😂 .
This recipe is based on Ben O’Donoghue’s hot smoked salmon recipe, but altered a bit with few time I have been using it.
End result is juicy, soft and flaky fish with wonderful smokeyness!