Pork Archives : Page 6 of 9 : Ooh La Loire

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 2025

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 →

SLOW ROAST HOISIN PORK SHOULDER WITH RADISH AND CUCUMBER SALAD

By Sheila Wilton
April 19, 2020
No Comments

We love the recipes of Diane Henry, her recipes are packed full of flavour. This recipe does not fail to deliver on flavour. The hoisin marinade really hits the spot, … Continue Reading →

BANGERS “N” MASH

Make sausages and mash with love and you’re in for a real treat. Never underestimate good old English food. This dish is delicious, the gravy is a real find. The … Continue Reading →

NAGALAND HOUSE BABY PORK RIBS

A recipe from GUNPOWDER. The different methods of cooking in this dish makes in special.Tamarind is sweet, sour, and quite tart and provides the ideal base for … Continue Reading →

CRISP PORK BELLY WITH SWEET PEACH SALSA

By Sheila Wilton
January 31, 2020
No Comments

Nigel Slater’s Crisp Pork Belly with sweet fruit salsa- simple, slightly spicy delicious. The recipe suggests a sweet peach salsa a bit hard to find in November, so … 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.