Basic BBQ Sauce

Easy peasy sticky BBQ sauce.

Ingredients

1 Brown Onion, finely chopped
6 Garlic Cloves, finely chopped
2 Tbs Olive Oil
1 Tsp ground Cumin
50ml Balsamic Vinegar
100g Brown Sugar
50ml Japanese Soy Sauce
1 Tbs Worcestershire Sauce
100ml Tomatoe Passata
2 Dried Chilies

Method

1.  Saute onions, garlic and cumin in the preheated oil until onions soften.
2.  Deglaze pan by adding balsamic vinegar and simmer a few minutes.
3.  Add brown sugar, soy sauce, worchestershire sauce, tomatoe passata and trimmed deseeded chillies and simmer for 10 minutes until sauce is sticky.
4.  Blend into a smooth sauce.

Source: Texas BBQ

Thai pork & peanut curry********

 The above was a variation on the below.  Used what was available and affordable.  Baby corn here was $40.00 a kilo, so I used sweet potato (found in another recipe) instead; could not find lime, so used lemon.  The mix was double to make it more economical over a week, without wastage.

Turned out yummy...

Ingredients

    1 tbsp peanut oil
    bunch spring onions, sliced
    small bunch coriander, stalks finely chopped, leaves picked
    400g pork tenderloin, sliced
    4 tbsp Thai red curry paste
    4 tbsp peanut butter
    1 tbsp soft brown sugar
    1 tbsp soy sauce
    Soy sauce
    400ml can light coconut milk
    175g pack baby corn
    juice 1 lime
    Lime

    steamed jasmine rice, to serve

Method

    Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.

    Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

    Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Source:  Goodfood

Slow Cooked Pulled Pork Shoulder**********

Slow cooked pulled pork is a game saver.  Stick it in a slow cooker with seasonings, push the button, walk away, and 6 - 10 hours later, you have the best comfort food ever.  Served best with 'slaw in my  opinion, but anything will do.


There are many variation to the theme, here are a few:-

Slow Cooker Texas Pulled Pork

Ingredients:

    1 teaspoon vegetable oil
    1 (4 pound) pork shoulder roast
    1 cup barbeque sauce
    1/2 cup apple cider vinegar
    1/2 cup chicken broth
    1/4 cup light brown sugar
    1 tablespoon prepared yellow mustard

    1 tablespoon Worcestershire sauce
    1 tablespoon chili powder
    1 extra large onion, chopped
    2 large cloves garlic, crushed
    1 1/2 teaspoons dried thyme
    8 hamburger buns, split
    2 tablespoons butter, or as needed

Method:

    Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

    Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

    Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Slow Cooked Pulled Pork Shoulder with Vegies

The same as above except with vegies.

Slow Cooked Baby Back Pork Ribs

Ingredients:

• 2 cups of bbq sauce
• 1/4 cup of brown sugar
• 4 Tbsp. of cider vinegar
• 3 tsp of oregano
• 1 tsp of Worcestershire sauce
• 1 Tbsp. of cayenne pepper
• 1 Tbsp. of chili powder
• 3 lbs of baby back pork ribs
• Salt & pepper

• (1.5 kg Pork Baby Back Ribs)

Directions:

Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.

Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.

Source:  BuzzFeed