Stroganoff is an easy mid week dinner with a sour cream mushroom sauce. It can be made with chicken, beef or pork depending on what meat you prefer. There is also an option for different sides with pasta, rice, mash potato or egg noodles. Our …
The Cuban sandwich is packed full of smoked pulled pork, ham, mustard, pickles and lots of cheese all aboard white bread.
Stuffed spuds packed with a cheesey mash and topped with smoked pulled pork, spring onions, chives, sour cream and chilli jam.
Pulled pork is a family favourite and a great excuse to get the smoker out. The cook begins early morning and takes all day but once it’s in the smoker it’s just a matter of monitoring the temperature inside the smoker and of course the temperature of the meat.
Seasoned and rolled pork belly with golden crunchy crackling. Perfect over charcoal and even better spiked on a rotisserie.
Dry brined grilled pork chops in a honey bourbon glaze and served with grilled plum and nectarine. A sweet and flavour packed grilled meal.
Pulled pork and slaw… the Bonnie and Clyde of BBQ. Served with our go to BBQ sauce. The second course at our inaugural Slow and Low event.
Pulled pork makes a regular appearance at our dinner table and as a result there are plenty of opportunities to change things up and experiment. Pork shoulder is the most popular cut for pulled pork and rightly so. However this time I decided to give pork collar a try.
We’ve used pulled pork in a variety of ways – burgers, pies, pizzas, stir fry, toasted sandwiches, the list goes on. One of our favourites are pulled pork burgers.
Barbecue pork belly with crispy crunchy crackling. Score the skin, rub with salt and allow to dry out in the fridge for 24 hours before hitting with high heat.
Char Sui Pulled Pork cooked low and slow. Great served with an Asian style coleslaw or in burgers with slaw and mayo.
Barbecued pork loin with crispy, crunchy crackling. Score the skin, rub with salt and allow to dry out overnight in the fridge for the best crackling.
I really enjoyed designing this burger and enjoyed eating it even more! The flavours from the spicy pork belly, maple lime aioli and the slaw compliment each other really well.
With a crunchy crackling and a deliciously soft and tender… well… under belly, pork belly is awesome! Serve it with a side of slaw or in a burger with our maple lime aioli.
Pork fillet with a sweet and spicy glaze has been a favourite in my family since I was a kid growing up in South Africa. A simple dish that is delicious for a weeknight meal and flavoursome enough to impress for a dinner party.
Pork ribs are one of the most popular menu items at any barbecue restaurant. They’re sticky, sweet, full of flavour and best of all they need to be eaten with your hands!
