As you would expect from a company called Oink we are extremely interested in all things pig and pork related. And that extends to our reading material so we thought it would be fun to recommend some of our favourite pork inspired cookery books – much more interesting than the latest celebrity life story, whodunnit or self help guide in our book!
We hope that you like them as much as we do.
Hog – Proper pork recipes from the snout to the squeak
by Richard H. Turner
Hog is a celebration of all things pig – from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more.
Pig
by Johnnie Mountain
Pig is divided into four chapters. Chapter One, Home Favourites, gives you simple recipes for the whole family – for example, Grilled Garlic & Sage Pork Chops and Pork & Apricot Tagine. In Chapter Two, Cured, Dried, Preserved & Smoked, you’ll find amazing tastes and textures such as Pea & Ham Terrine and Ham Steaks with Caramelized Apple. Chapter Three, Aromatic & Spicy, shows you how to infuse fiery flavours into dishes like Vietnamese Pork Salad and Char Siu Pork. And Chapter Four, Slow-Cooked, reveals the secrets to truly succulent pork with recipes such as Slow-Roast Belly of Pork and Pork Loin in a Fennel-Salt Crust.
Pure Pork Awesomeness
by Kevin Gillespie
Top Chef Kevin Gillespie from Atlanta became known for his love of pork and literally wears it on his sleeve with his forearm tattoo. His first book, Fire in My Belly, a James Beard Award finalist, included his famous Bacon Jam. Now he shares his unbounded passion for pork in a book devoted entirely to the subject with more than 100 easy-to-follow recipes. Dig into everything from Bacon Popcorn and Bourbon Street Pork Chops to Korean Barbecued Pork Bulgogi, Vietnamese Spareribs with Chile and Lemongrass, and Banoffee Trifle with Candied Bacon.
Pork – Preparing, curing and cooking all that’s possible from a pig
by Phil Vickery and Simon Boddy
This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe.
Pork and Sons
Stephane Reynaud
Pork and Sons is the quintessential pork cookbook. There are 150 simple yet wonderfully original recipes presented by a three-generation old family of pig butchers and farmers in rural France. Interspersed with humorous sketches and intimate photographs, it provides insight into the history of the pig, those who raise them, and finally how to flavour, cook and transform pork into an array of mouth-watering dishes.
Pitt Cue Co. – The Cookbook
by Tom Adams
With great recipes for meats, sauces and rubs mixed with ideas for pickles, slaws, puddings and cocktails, plus features on meats, equipment and methods, the Pitt Cue Co. Cookbook is your guide to enjoying the best hot, smoky, sticky, spicy grub all year round. From Pitt Cue’s legendary Pickle backs and bourbon cocktails, to their acclaimed Pulled pork shoulder; Burnt ends mash; Chipotle & confit garlic slaw; Crispy pickled shiitake mushrooms; Toffee apple grunt; Sticky bourbon & cola pudding and so much more.
© 2011-2024 Oink Hog Roast / Reiver Farm Foods. All Rights Reserved
