TO DRINK: Waterford Estate Sauvignon Blanc’s natural acidity will neutralise the richness of the pork belly.
Print Recipe Thai broth seved with spicy crusted pork fillet Serves: 4 – 6 Ingredients 40 mins excluding making of stock 330g pork fillet 20ml peanut oil 15ml five-spice powder 5ml salt BROTH 2 litres good-quality chicken stock 1 red chilli, seeded and sliced 20ml fresh ginger, sliced 10ml fish sauce 3 bunches bok choy
TO DRINK: A chilled dry rosé, such as Solms-Delta Lekkerwijn. CHEAT’S TIPS You can entertain on call with a whole range of bite-sized savoury nibbles. Stock up on…
A pleasant alternative to gammon, this pork joint is cooked like gammon and served with exotic caramelised fruit TO DRINK: Pork loves fruity flavours. A dry chenin is…
The F&HE burger is our idea of a perfect hamburger. Who could ever resist a robust combination of tender meats, tangy dressing, and delicious garnish?