Pork is one of the great staples of the British Isles’ cuisine. You can find the legacy of pork recipes throughout the history and culture of the island. It’s the food that was once favoured by Celtic warriors and Medieval knights alike. Mutton has long been a delicacy served during aristocratic gatherings, in Michelin-approved restaurants, and in private homes as well. Everything from spiced pork to shish kebabs has found its niche within Welsh cuisine. On the one hand, it’s great to have so many options when preparing pork. On the other hand, however, all those choices can be a bit overwhelming, and it’s all too easy to simply keep serving a dish that you already enjoy. Unfortunately, repetition can dull your taste buds over time to even the most scintillating dish. In any case, variety is one of the great joys of the recipe world, so here are a few tips for making old, classic pork dishes taste new again.
Spice is Nice
One of the biggest mistakes made by first-time chefs when preparing pork is to do so with the absence of spices. Pairing the right spice with your pork can make an immense difference in its overall smell and taste, transforming a dull dish into an exciting one with just a few choice sprinkles. With that said, you don’t want to go to the other extreme and drown the meat’s natural flavour with spices either. You’ll want to work out the correct ratio of spice usage before cooking the meat. Sites such as Porc.Wales provide helpful tips as to how much spice you should use and when to involve it within the cooking process. In terms of specific spices, paprika pairs extraordinarily well with pork, bringing out the meat’s natural taste while adding its own bold flavour to boot. If you want good quality pork, you can order it online through Porximity and have it delivered straight to your doorstep.
On the Side
One of the great principles of painting, for example, is that images in the background and foreground have a relationship with one another, often providing cohesive context to the work of art as a whole. In that same vein, side dishes can be used to better bring out the flavour of a main course, and vice versa.
If you ever hear people talking about what wines pair best with chicken, fish, cheese, and chocolate, this is what they’re getting at—the taste of one complements and thus enhances the taste of the other. The same principle holds true when serving up great pork recipes—as half of the battle comes not just from preparing the pork itself, but from the preparation of cohesive side dishes as well. When eaten in combination with a glorious, well thought out side dish, the meat will take on a whole new feel.
A Touch of Sweetness
One that note, some of the most interesting pork dishes to catch on in recent years have experimented with pairing pork alongside sweeter side dishes, such as various fruits and treacle. To pull this off, you’ll again want to make sure that you have your flavour ratios right, and that the spice, pork, and fruits are all in proper proportion to one another.
All this and more can help your next pork entrée be as bold and beautiful as you can imagine.