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PORK (Hardback)

From arguably the masters of Pork, a few of the 100 international recipes hailing from the USA, Spain, Italy, Germany, Hungary, France and India, among others.

Succulent Pot Roasted Pork Belly With Apples, Celery and Cider

Prep

30 mins

Cook
2 hours in total, probably less.

Serves
4

Glazed ham hocks with cloves, tamarind & English mustard

Prep

20 mins +

Cook
3 hours

Serves
6-8

American-style pulled pork

Prep

10 mins

Cook
12 - 14 hours

Serves
10-12

Cider pot-roasted pork belly with apples & celery

Prep

30 mins

Cook
2 hours

Serves
4

Easy Potato & Ham Hash

Prep

20 mins

Cook
30 mins

Serves
4

Easy Potato & Ham Hash with Rocket & Apple Salad

Prep

20 mins

Cook
30 mins

Serves
4

Pork & Prawn Spring Rolls with Dipping Sauce

Prep

20 mins

Cook
15-20 mintes

Serves
4

No time to talk its feeding time
Just Phil
Phil plus one

About Simon Boddy

Simon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes.

About the Book

Pork Perparing, curing and cooking all that is possible from a pig Phil Vickery, Simon Boddy

T Pork book his 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. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.

Web Price: £20.00
RRP: £25.00
ISBN:9780857831019
Format: Hardback
Size: 255 x 205 x 20mm
Pages: 208
Published: 24 Oct 2013
Kyle Books

BBC Radio 2 Foodie Thursday

On BBC Radio 2 Drive Time with Simon Mayo the resident chef, Nigel Barden cooks up another treat for Foodie Thursday! Bonfire Spiced Pork & Prune Patties by Phil Vickery.

Listen here for next 6 days.

When: Thursday 10th October.

The Times Magazine

Cutlets and chops. Stir-fry pulled pork. And Sunday roast with crackling...

The humble pig is having a bit of a moment right now, with pulled pork sandwiches drawing the crowds to every hipster hangout, from Pitt Cue in London to Solita in Manchester. You’ll find a great DIY version here, along with recipes for the perfect Sunday roast and pork in sticky plum sauce. - Tony Turnbull

Alongside 10 recipes from PORK
Published Sat October 12 2013

OK Magazine

The 'This Morning' chef and award-winning butcher Simon Boddy share some tasty carnivorous treats from their new cook book 'PORK'. -OK

Read the full article here

Alongside 2 recipes from PORK
Published Tues November 5 2013

Countryfile

The TV chef reveals his love of the countryside and why he's now breeding pigs on his Buckinghamshire farm.

To read the full article click here

Published November 2013

PORK in New Zealand

Wow, great to see that PORK has even reached the distant shores of New Zealand; at their biggest and best bookstore at that!

View the book in store here

ABC Australia

Australian breakfast radio presenter Rob Blackmore recently caught up with Phil on ABC Sunshine Coast radio.

Metro.co.uk Review

'Chef Phil Vickery & butcher Simon Boddy pool their expertise in Pork' Metro.co.uk.

philvickerytv @CaseyLongxx Pleasure

3 days ago. in reply to CaseyLongxx

philvickerytv @toshi_jamir1 @thismorning @EamonnHolmes @RuthieeL One I made earlier 😂

6 days ago. in reply to toshi_jamir1

philvickerytv On This Morning today it’s cherries, cherries, cherries … not sure what time 🤷 #realfood #cherries @thismorning… twitter.com/i/web/status/1…

6 days ago.

“A wonderful book, with mouth-watering recipes. It's everything you want to know
about one of the world's favourite staples.” -KEN HOM

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