Category Archives: pork

Sticky Sweet Asian Spareribs

These are easy and delicious. Sticky sweet Spare ribs are first simmered to tenderize and then grilled or barbequed to get crispy and sticky. So delicious, you won’t be able to stop eating them.

Serves: 4

Prep time: 10 minutes

Cooking time: 65 minutes approx.


  • 2 pounds meaty spare ribs, sliced into individual ribs
  • 4 tablespoon dry white wine or Shaoxing
  • 2 tablespoons dark soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons vinegar* See note below
  • 4 tablespoons honey
  • 1/2-1 teaspoon chili paste/sauce such as Gochujang or Sambal Oelek
  • 2 cloves garlic, peeled and grated
  • 1 “/2.5 cm peeled and grated ginger
  • 3/4 tsp. Chinese five spice
  • 6  tablespoons water
  • 1 tablespoon corn starch + 1/2 cup water 
  • Sesame seeds, optional


Heat a large pan over medium-high heat. Season spareribs with salt and pepper. Add enough of the sparerib pieces to the pan, fat sides down, to fit in a single layer. Cook 10 minutes or until browned, turning once. Transfer to a plate. Repeat with remaining pieces. Discard fat.
Meanwhile, in a large pot stir together wine, soy sauce, hoisin, vinegar, honey, chili paste, garlic, ginger, five spice and water until mixed.

Return all ribs to the pot with any juices. Bring to a simmer, stirring to coat ribs. Reduce heat. Simmer, covered, for 45 minutes or until ribs are just tender, stirring once or twice, adding a little water if necessary.

Pre heat oven to 450 F / 200 C . Remove ribs onto a oven safe rack/baking tray and bake for 20 minutes until dark , crunchy and sticky. Brush with additional marinade half way.

Meanwhile make a slurry with the cornstarch and water, add this to the pot and simmer for a few minutes to thicken the sauce. Serve alongside the spare ribs. Sprinkle with sesame seeds if desired. I like to serve this with some stir fried broccoli, with some chili and garlic. Enjoy!

  • *Vinegar is essential, as it tenderizes the meat and also renders out excessive fat.
  • Lighter French Cassoulet

    Cassoulet, the name of the earthenware dish in which it is served, is an aromatic, hearty bean and meat stew with some aromatic herbs and spices, the flavor is subtle and delicate, and really comforting.
    The key to a perfect cassoulet is the slow cooking process that tenderizes the meat and the beans and infuses the stew with its rich flavor. Your house will be filled with an incredible aroma that will get anyones stomach rumbling as soon as they walk thru the door.
    There are many varieties of Cassoulet depending on your meat choices. My personal preference is smoked sausage, bacon, pork and chicken. You could go for Duck confit, but I find it too heavy so I have opted for the chicken instead.

    Serves 4


    • 2 fresh small ham hocks
    • 5 oz. diced smoked Bacon
    • Salt and freshly ground pepper
    • 1 pounds dried cannellini beans, soaked overnight
    • 2 small carrots, thinly sliced
    • 1 medium onions, diced
    • 1 celery stalk, sliced
    • 2 Bay leaves
    • 2 cloves of garlic, peeled and chopped
    • 1 head of garlic, unpeeled, plus 2 small garlic cloves, peeled
    • 1 glass of dry white wine
    • 1 can chopped tomatoes
    • 1/4 tsp. All spice
    • 1 quart / 1 liter, chicken broth
    • 4 parsley sprigs, 2 thyme sprigs and 2 bay leaf
    • 4 chicken legs
    • 1 tablespoon vegetable oil
    • 4 pork sausages, your favourite kind
    • 1 smoked kielbasa or other smoked sausage, or 2 small ones


    • In a bowl, cover the beans with 3 inches of water and soak overnight.
    • Add the bacon and ham hocks to a very large frying pan or pot and brown them all over.
    • Remove and set aside.
    • Add the carrots, onions and celery and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the chopped garlic and bay leaves.
    • Add the all spice.
    • Add the glass of wine.
    • Add the head of garlic and the tomatoes and cook, stirring for 1 minute. Add the broth and the herbs and bring to a boil.
    • Add the beans to the pan and simmer until the beans are just tender, about 2 hours.
    • Pick out the ham hocks. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the head of garlic and reserve.
    • Put the meat back in with the beans.
    • Transfer the beans and liquid to a casserole dish
    • Preheat the oven to 180 ° C / 350° F
    • Heat the vegetable oil in a medium skillet.
    • Season the chicken legs with salt and pepper.
    • Add the sausages and chicken legs to the skillet and cook over moderately high heat until browned all over.
    • Nestle the sausages, the chicken and the kielbasa into the cassoulet.
    • Put the garlic bulb in the middle.
    • Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a rack and let rest for at least 20 minutes before serving.
    • Serve with plenty of crusty french bread.


    Quick and Easy Pulled Pork Sandwiches

    This is a super easy, no fail slow cooker recipe, put together in an instant.

    Pulled Pork is one of my favourites to make and eat, since it’s packed with flavour and made with minimal effort. The Pork comes out very tender and juicy and stuffed into a sandwich,  it’s scrumptious .

    Once you’ve placed the ingredients in your slow cooker, you can pretty much forget about it until you’re ready to eat.

    This is also great for crowds and parties since you can leave the finished pulled Pork in the slow cooker on the “keep warm” setting for at least an other two hours.

    Alternatively, you can freeze half and eat the the remainder some other day. It will keep in the freezer for about two months.

    ⏰ Prep time : 15 minutes
    🍴 Cooking time : 4 hours.
    🍝 Serves : 6 – 8


    1/4 cup packed brown sugar
    1 tablespoons chili powder
    3 tbsp smoked paprika
    2 to 3 sprigs thyme, leaves only
    2 cloves garlic, peeled and grated
    2 teaspoons salt
    1 tbsp. Worcestershire sauce
    1/2 tsp cayenne
    1 teaspoon freshly ground pepper
    3 tbsp olive oil
    3 1/2 – 4 lbs. boneless pork shoulder, trimmed of excess fat
    1/4 cup chicken broth
    1/4 cup apple cider vinegar
    3/4 cup barbecue sauce


    • In small bowl, mix brown sugar, chili powder, paprika, thyme, garlic, salt, cayenne, ground pepper and olive oil to form a paste.
    Rub mixture all over pork.
    • Marinate for a few hours if you have the time, it will taste great either way.
    • Place in slow cooker.
    • Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 3 hours.
    • Add a little water if the sauce evaporates to quickly.
    • Add the Bbq sauce and cook for about an other hour until completely tender. Check by pulling away some meat with a fork.
    • Remove pork to cutting board, and shred using 2 forks. Return to slow cooker and cook on low heat setting for about 20 minutes or until warmed.
    • To serve, split buns open, and scoop out s big ladle of pulled pork with sauce onto the bun, top with pickles and/or coleslaw and cover with top halves of buns, eat immediately.
    • Have plenty of napkins ready!

    Myra XO

    mexican hamburger

    Mexican Corn Jalapeño Burger

    mexican hamburger

    Say Hola to the new Mexican Corn Jalapeño Burger. Yes, we are very excited about our Mexican Corn Jalapeño Hamburguesa. Wowsa…..
    I basically put all my favourite ingredients in one place. Organic good quality meat, a 50/50 mixture of pork and beef. Taco seasoning and ground tortilla chips instead of breadcrumbs, and then topped with the best corn salad of your life! It’s made in minutes and can be eaten anytime.
    I could easily have a bowl of this corn salad for dinner on it’s own it’s that good (and a little addictive if you ask me). It also adds an amazing crunch.
    Off course there’s Avocado and Bacon involved, and cheese obvi. Melted cheese…
    So lite up your barbacoa and grill some Mexican Corn Jalapeño hamburguesas.

    Prep Time :10 mins
    Cook Time :10 mins
    Total Time :20 mins

    Servings: 4


    • 1 lb / 500 gr ground beef/pork mixture
    • 2 tsp. taco seasoning
    • A dash of liquid smoke if you have it (optional)
    • 1 egg yolk
    • 1 cup natural tortilla chips, ground fine
    • 1 clove of garlic, grated
    • 1 or 2 slices jalapeno from a jar, chopped (these babies are hot!)
    Corn Salad:
    • 2 ears of corn or one can, drained
    • 2 tbsp chopped coriander
    • 4 tbsp mayonnaise
    • 2 tbsp sour cream
    • Salt and pepper
    • 3 green onions finely sliced
    • Squeeze of lime (just a little)
    For the Burger:
    • 2 Avocados, sliced
    • 4 lettuce leafs
    • Sliced tomatoes
    • 8 slices grilled bacon
    • Salsa for the buns
    • 4 buns
    • 8 slices sharp cheddar cheese

    mexican hamburger


    1. If you are grilling outside, place the corn in the husks on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Otherwise grill on a griddle pan indoors or use a can of corn, drained.
    Remove the husks and let cool a little before removing the kernels with a sharp knife by putting the corn in an upright position and sliding your knife down the sides.
    Place kernels in a bowl and add the remaining ingredients for the corn salad. Mix and set aside.
    For the burgers, place the meat in a bowl and add the ground tortilla chips, seasonings and egg yolk. Mix with your hands and form 4 patties.
    Grill on medium high heat for about 4 to 5 minutes on each side until cooked through (you are using pork which cannot be consumed rare). Place two slices of cheese on each burger after the first flip.
    Split the hamburger buns in half and toast lightly.
    Spread salsa on both sides of the bun, place lettuce leaf on top, tomato slices, avocado, the burger, bacon slices and top with as much corn salad as you can. Place the top of the bun on top and insert skewer to hold it together.
    You’re going to love this Burger, I promise but….Warning! Do not serve on a first date ’cause in can get a little messy.

    Myra XO