Sunday's Valentine supper was pork neck. I soaked it in brine overnight, basted with a mixture of my spicy plum jam, ginger, garlic and some other ingredients and The Husband braaied, i.e. cooked it over hit coals, basting frequently. Served with roasted vegetables. The turnips and beetroot are from the garden - the guineafowl restricted crop!
I kept the vegetables separate because of the potential for tainting: colour from the beetroot and flavour from the turnips: both seasoned with a little salt and olive oil for roasting and dressed with a dash of balsamic vinegar.
When I looked at the bowls and the ceramic slab, there was a bit of a stab in my heart. It's coming up for a year since we shared in the joint celebration of Paul and his wife's 50th birthdays; her birthday was yesterday, his is next Tuesday. Little did any of us know that in a few months, he'd no longer be with us.
Returning to supper: for the last few years, I have taken to brining pork before cooking it. Because the fat is not distributed through the meat, it is often dry and hard when it's cooked. Brining makes it pink and succulent.
I use a simple brine of salt, sugar, bruised garlic, a bay leaf and black peppercorns, and one can add whatever other herbs and spiced one might like.
The process is simple but raw meat floating in water doesn't make a pretty picture!
The Husband always has potatoes, so his plate is a bit more loaded than mine.
A quiet dinner at the end of a hot summer Sunday, with a Valentine's bottle of wine. Because that was a big piece (of pork neck), the protein for at least another three meals over the rest if the week is sorted: as cold cuts with salad, on sandwiches or as part of a famous Fiona made-up dish if the weather continues to be cool.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
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Gorgeous food! Thanks for sharing. I had some salmon too, but I used a different marinade - will share soon!
Look forward to that!
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That's a great achievement @fionasfavourites, keep going like that 🌹
My mouth is watering reading about your dinner!!!! I’m not a great pork cook. Much to learn. I much prefer baking. My mom is brilliant though. Thanks for the post!
Baking is a challenge for me! I need to do it more often, but without a sweet tooth... 🤣 I lurve cooking, though!
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