Pork has character; it has such robust and warm flavours and whether you go Asian, Italian or Greek, the flavour of pork is bold enough not to get lost in the mix.
Of course, because pork's flavours are so bold and gutsy, I prefer to keep it plain and simple, and roast it in the oven with a light seasoning of salt, pepper and dry-roasted coriander. As I have said earlier: This qualifies as my last meal on Earth. Don't you agree?
The most obvious flavour always to use with pork is apple, because it adds a delicious sweetness with the salty pork, but the acidity of the apple also cuts through the fattiness of the pork. I had delicious pork-stuffed apples at The Potluck Club for the first time and they were so divine that I just had to come home and make them for my family. They have been a firm favourite ever since.
My third favourite way of eating pork has to be with Eastern flavours. After all, what is there not to like about a takeaway of sweet-n-sour pork? I made my own version of this Chinese favourite and, if I dare say so, a little more sophisticated too! Pickled pork is delicious: the flavours of ginger, star anise, cloves, peppercorns, Szechuan pepper and coriander pairs so beautifully with the pork that it is hard to resist a second helping.
My Cookbook, Easy Cooking from Nina's Kitchen is now available in all major book stores. Also available in Afrikaans as Maklike Etes uit Nina se Kombuis!
