I am happy to have my guest contributor ChihYu Smith of I Heart Umami back on the blog with this fantastic recipe for restaurant-style grilled Vietnamese lemongrass pork. ChihYu is a recipe developer, photographer, and writer; she teaches people how to cook Asian-inspired paleo cuisine and this dish is another winner. Find ChihYu on Instagram , Facebook, or YouTube. Take it away ChihYu!
Whether it’s beef, lamb or chicken, ground up or mince meat is one of the most popular proteins to cook with. The reason is simple – it’s better value and you can often buy it in bulk for a very good price. So what do you do with all that bulk purchased mince meat? I know
Today we have a guest recipe from Russ Crandall, also known as The Domestic Man. Russ has just launched his new cookbook Paleo Takeout (see my review of the book after the recipe) and this recipe for gyoza bites is from the Japanese section of the book. I personally love gyoza dumplings and I was happy to find
Whether done on a barbecue or roasted in the oven, pork ribs are one of my favourite meals. Especially if you can get good quality, free-range pork ribs. There are hundreds of way to prepare and season the ribs – from amazing rubs to bourbon infused sauces – but I hope that you enjoy my version made
I often think that pork meat is under-appreciated. Religious and ethical reasons are sometimes cited as the reasons for avoiding pork but I think it’s a really fantastic choice of protein that is also very tasty. My rule is to always use very good quality pork meat from free-range pigs, and I can really tell the