Free range pork recipe | One Man's Meat

Pork and Plum Sauce – A Bargain Works Out Well

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.

18th September 2018

Conor Bofin

33 Comments

Not Many Will Enjoy Rack of Suckling Pig.

I don’t eat a lot of pork. I don’t like it. I don’t like the fact that so much of the world’s pork is factory reared giving the pigs involved a pretty poor life and giving the meat from those poor animals very little in the way of texture and flavour.

13th March 2018

Conor Bofin

22 Comments

Smoked Loin of Pork – There’s the Rub…

I have a theory about so many of the highly flavoured and sugar laden ‘rubs’ that are used to enhance pork on the grill. I think that the reason they exist is to try to bring a bit of life to otherwise insipid and uninteresting meat. Some of you may spring to argue with this assertion. You might say “If you ever tasted my Uncle Jessey’s ten chilli rub, you would know how flavour can punch you in the gullet.” or “Sue Ellen does a mean brown sugar, corn syrup and honey wet rub.” I don’t deny that either of these probably have some value to add (Lord help us!). My issue is with the unfortunate meat that so many rubs serve to aggrandise. I’m not trying to cause any friction with my rubbing. I’m just making the case here for high quality meat, a balance of rub flavour and some gentle smoking.