Pork

The sauce is a triumph. A bargain hunter’s dream come true.

I love a bargain. My big problem is what psychiatrists might call “Value driven impulse purchasing”. “Half-price menswear” – keep me out of the shop or I will buy up every pair of lavender coloured trousers and those gingham shirts that most sensible men on the planet have ignored. The “bargains” I buy usually spend a period of time in the wardrobe before being transferred to the charity-shop bag and out of my life. This behaviour is all the worse because I know that I do it. Yet seemingly, I can’t help myself. So, when I saw some lovely looking plums in the supermarket at 49c for a half kilo, you can guess what happened.

Garlic Pork Chop Sous Vide (8 of 10)

Please don’t judge me too harshly. This is hardly a recipe at all. It is a testament to great ingredients and a wonderful cooking method, little more. On the criticism front, I admit that I judge people. I know that I shouldn’t. But I do. No mater how morally fortuitous you are, I bet you are also in the ranks of judgers. Picture yourself in the line at the supermarket. The rake-thin woman in front of you has a trolly piled high with overpriced “organic” vegetables and little else apart from some quinoa and Goji berries. Her shop comes to the price of a small electric car. You think about the overspend, the waste of money and how painfully thin she looks. While she roots in her gym bag for a credit card, you look behind. The trolly aft, in the charge of a middle-aged man, with his belly hanging gracefully over his waistband, is laden down with supersize Coke family-value bottles, frozen pizzas, giant sacks of crisps, oven-frys and a few boxes of microwave popcorn. You feel OK about your shop. Yes, there are a few treats but, you are not wasting money on either “organic” veg or “family-value” sugar laden drinks. Admit it, you are judging. It’s very hard not to.

It’s an oxymoronic truth that racism knows no borders. Think of that greaseball you hate because of the colour of his skin, the language you don’t understand or your pathetic fear that he will take your miserable job.  He may very well hold similar bile for some ‘foreign’ unfortunate who for reasons of geography, colour, creed or economics, has come within the scope of his bigotry.

I remember back in the day when I was promoted to Junior Account Executive at Wilson Hartnell Advertising in Dublin. I had one suit (mid-blue pinstripe) and a strong desire to progress my career. In those days, a presentation for new business would inevitably lead to, at least, one really late night in advance of presentation day. The Junior AE always getting the responsibility of photocopying and binding the vast reports that agencies thought they needed to produce. The last thing to go into the report was always the ‘creative rationale’. This was written in a ‘cart before the horse’ sort of a way, after the creative material was produced. Naturally, the rationale was written to suit the idea produced. A cynic might put forward the argument that this bit of writing would be the most creative of all, making the case for the ideas produced, often at the very last minute. But, I’m not a cynic.

Sous Vide Pork with Mango (9 of 9)

Sitting in the swelteringly hot office of Fresh Mango Exports Inc. is the chief sales and distribution manager, ‘Rocky’ Albert, cooling his lined and oily visage with a hand held fan. In walks Sunny, the youthful and earnest head of picking and packing. “Albert my friend, we have a problem. Last night’s storm has caused windfall in the mango grove. The fruit is nowhere near ripe. It looks like we’ll lose our shirts on it.” Albert’s leathery face breaks into a sly grin. “Don’t worry your pretty head Sonny, even if the cricket team don’t take them for practice, I’ll sell them to the Irish. They wouldn’t know a ripe mango if it fell off the tree on their heads.”

Meatballs – they are not the most challenging thing to produce. Start with great meat, add some decent aromatics and be sure to serve them in a tasty sauce. If you do that, everything is bound to turn out fine. Fine, that is, if you don’t ask your daughter to choose between Thai and Italian. I made that mistake and she punished me for it. When I mooted the meatballs idea, she immediately said “Mmmmmmm, in a nice tomato sauce”. As I have already posted Italian style meatballs, my suggestion that I needed something new for the blog didn’t go down well. But she didn’t leave it there. 

Pork with Juniper (6 of 9)

You can see it now. The backdrop is the inside an old red-brick building housing a gleaming modern copper still. The guy, wearing skinny jeans and an old check shirt, is mid 30s with a beard of which Grizzly Adams would be proud. He is holding a glass up to the light, as if he is inspecting a rare diamond for clarity. He’s not, he’s looking at one of the easiest to produce spirits, gin.

Sticky Pork Cubes

Many, many years ago, my great aunt Anna passed away. She was on my mother’s side of the family and a pretty fantastic woman by all accounts. She left to my mother, (amongst other things), a fine bone china tea service. Despite my being only a callow youth at the time, I well remember the beautiful translucent cups and delicate plates. The story went that the only person to whom tea and cakes had been served on that set was the Archbishop of Armagh. Back in the day, he was a man of great influence in Irish society. Having such a service was a rare thing. We really didn’t appreciate it. It spent most of it’s life in our house gathering dust on a basement shelf. I tell you this because there needs to be a good reason for any Irish person to get the good plates out. This easy to cook oriental delight is a great reason. So, with distant memories of Great Aunt Anna’s tea service, I present you with Sticky Oriental Pork Squares

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