Black pork secretos

[tonicha]

I have managed to buy some down here - don't normally see them here, we can get them more readily in the Alentejo.

So I'm undecided whether to just pan fry them, with chips, rice and salad (as it would be in a restaurant) or cut it up and put it in a pot, with potatoes and veg.

Will decide before Saturday and let you know

[Workingman]

Ton, who was the TV cook who did it..... they are the acorn fed almost wild pigs are they not?

ETA. Got it! It was Oz Clark and James May on their wine tour. They rolled up to this huge estate for a wine tasting and the Baron, or whatever, showed them round and there were the pigs munching on acorns in the oak orchard. He, or the Baroness, did them a taster on a sort of stone hot plate with just a few beans, peppers, chillies and herbs and a side salad.

[Diflower]

What cut have you got Ton?
We get pannage pork here from the farmers market sometimes - it's not quite as good but really tasty
I did some bog-standard pork chops on the barbie the other day; marinated in garlic, red wine, thyme and black pepper that was good

I saw that too WM, loved seeing those piggies - like the pannage ones, running around and playing

Edited to add - aah I see, secretos is the cut. I found this:
http://www.wordsmithingpantagruel.com/2 ... -hook.html

I bet yours didn't cost quite this much
http://www.finefoodspecialist.co.uk/ite ... 1kg/1.html

[tonicha]

How much

No, not quite Di, but not cheap But I thought, oh sod it, we'd sort of had good news from the lovely Dr P and we've always kept an eye out for it.

I've actually got the belly bit - which I'm not a huge lover of, but I know it's all fatty anyway.

I'll look that one up too WM, as we bought some killer chillies (from Angola) at the week-end and also some orange, red and yellow ones.

I now have to think what I can do with all these chillies

[Diflower]

Ton just google harissa, lots of variations but state 'fresh chillies' to narrow it down, some are made with dried.
Then you can use it just as you would piri-piri, or added to curries, tomato sauces, marinades, anything really that would need fresh chilli. We love pasta with courgettes and chilli, I just add a tiny bit of the hot harissa.
I don't add caraway as I don't like it, and it makes it too distinctive a taste.

I made a little potful that was so strong it's still going, the next lot I'm going to use one of the recipes that also uses red pepper, which would dilute it a little. You can either put it into sterilised jars or, easier and more practical, freeze it in an ice cube tray

[tonicha]

Thanks Di, I'll be chopping and dicing later

[Workingman]

Ton, I make a sort of harissa with chillies, garlic, salt, cumin, coriander and sunflower oil. I simply blend them all together then heat through before putting in a sterile jar - it lasts for ages.

It is my base for various curries to which can be added turmeric, tomato paste/pasata, fenugreek, tamarind, five spice etc. for the different types.

I do piri-piri the same way, but without blending,

[tonicha]

Thanks WM xx

I haven't done a thing an English neighbour dropped off a load of magazines, so I've been reading them instead