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With flavours of paprika, garlic, chili and herbs, this twice-cooked pork dish takes juicy melt-in-your-mouth slow-cooked carnitas style pulled pork and bakes it again until crispy and golden. Paired with a creamy polenta this is a real comfort-food dish.
Originally a barbecue dish from the southern states of America, the melt-in-your-mouth texture and the smoky, savoury flavour of protein-rich, succulent pulled pork make it the perfect meat for any number of dishes. Try using this as a master recipe for a New Orleans style dirty rice with pulled pork, or a twice cooked crispy spiced pork with creamy polenta.
It’s hard to beat a barbecued pork rib, and this version with a sweet, tangy, sticky marinade of beer, mustard and miso is simply irresistible.
This recipe for bacon and egg okonomiyaki (a Japanese savoury pancake) is from Tonight’s Dinner by Adam Liaw. Adam loves okonomiyaki. In Japan, he used to live across the road from a late-night okonomiyaki place and can’t tell you how many times he trotted across there for a midnight snack, a beer and a chat. It’s easy to make, too, but outside Japan, a few of the traditional ingredients – such as tenkasu, aonori, Otafuku sauce – can be hard to come by. So, this bacon and egg version uses only ingredients you’ll find in a regular Western supermarket.
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