Tony supplied us with a leg of suckling pig. Freshly
I have only had this once before and it is so fabulous, as long as you get your head around baby pigs. BUT we all eat lamb and milk fed veal…so, I guess its not much difference.
The Skin was so white and the flesh a very pale pink.
Anyway only 4 of us ate the roast so there was a lot left over. Being my Mother’s daughter, nothing ever goes to waste so I set about and made
A Japanese Pork Curry, Thursday's Dinner
The leftovers were dinner on Friday night
Curry on Toast
Still had a lot of meat left over so I carved off the best bits and made
A Pork and Ginger Beer Stew with Green Capsicum, onions and white wine.
A beautiful gelatinous stock.
And Carrot Soup
We did that pig justice
Carrot Soup
50 gms butter
6 carrots peeled and cut into small cubes, (you could grate it)
Sea salt and black pepper
1-2 teaspoons ground coriander
2 cloves garlic finely chopped
100 mls ginger beer
Meat Stock, preferably homemade Of course I used the pork stock
I think Veal or chicken would be just as good Beef a little strong perhaps.
A good slosh of Thai Ginger Sauce (Shop bought, or if you are lucky enough Heinzie’s version)
Melt the butter in a pot
Add carrots
Gently sauté till they are coated with the butter
Season with S & P and coriander
Stir
Add garlic
Stir again then add ginger beer
Simmer till it reduces and the carrot start to soften
Add the stock about 600 mls I think
Add Thai Ginger sauce
Simmer again till carrots really soft
20- 30 minutes.
Cool
Blitz in blender till smooth
And serve. Deep orange colour and delicious.
The Stock was really simple.
I used what was in the fridge
Threw in the pork bones and any residual meat that I hadn’t used
2 onions cut in half
4 celery stick
Bunch parsley
4 cloves garlic
Green capsicum scraps
Couple of chillies
½ bottle white wine
Sea salt and Black pepper
Water to top the pot up.
I cooked it for about 2 hours just simmering away
Strain it
Cooled and removed fat from the top
And Voila
Stock fit for a king.
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