Pork Archives : Page 5 of 8 : Ooh La Loire

EASY GARLIC GINGER GLAZED STICKY PORK

By Sheila Wilton
November 30, 2020
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Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, satisfying meal … Continue Reading →

CIVET DE SANGLIER or WILD BOAR RAGU

By Sheila Wilton
November 23, 2020
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Sanglier is an extremely healthy meat, and this Ragu is very easy. Meltingly tender wild boar, stewed in rich tomato and red wine sauce. INGREDIENTS 1 kg Wild boar … Continue Reading →

SLOW-ROAST PORK BELLY WITH BLACK PUDDING MASH AND GRAIN MUSTARD SAUCE

By Sheila Wilton
October 5, 2020
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The pork is excellent – and the crackling was spot on. The potato & black pudding mash very good- but rich. I liked the onion sauce but I tend to … Continue Reading →

SPICY PORK AND FENNEL POLPETTE

By Sheila Wilton
September 7, 2020
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The spicy polpette this evening were excellent! Perhaps a tab more chilli but that can be adjusted. The meat balls were soft and the tomato sauce delicious. Ingredients 600g pork … Continue Reading →

BRAISED PORK

Another recipe from SALT FAT ACID HEAT. The recipe calls for Pork shoulder, but we made it with pork cheeks, which worked really well. No matter what meat you’re cooking, … Continue Reading →

DAEGI BULGOGI. Spicy Korean Pork.

This popular Korean dish is eaten in the same fashion as the barbecued Bulgogi, with lettuce wraps, herbs, kimchi and spicy ssamjang sauce. The pork is marinated in a red … Continue Reading →

INTERNATIONAL PORK DAY 2023

Pork is a firm favourite of ours, in all its many guises, as our long list of Pork recipes is testament to. Simon and Caitlin in Australia are also big … Continue Reading →

CHAR SUI PORK

I am sure you have had this in Chinese restaurants, but, it is actually quite easy to make at home, and probably tastier, as most things always are. INGREDIENTS 600 … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.