Sometimes I just don’t have the energy to research/cook/post new recipes. So I dig out the tried and true recipes of the past. Pork is featured in some form in almost everything below, except for the chili.
Like pork crackling biscuits.
I use bacon fat instead of lard or butter for the lamination.
You don’t need to cross-hatch the top of the dough before cutting out the biscuits, but it does make them pretty.
Ham and bean (pinto) soup flavoured with bay leaves and thyme
Chili topped tostadas
Debrecener (Hungarian style pork) smoked sausages served over sauteed coleslaw flavoured with balsamic vinegar
Sometimes I just fry the sliced sausage rings and serve them with fried eggs and cottage cheese for breakfast.
Pizzas made with Greek flatbread …
… or with my regular white bread/pizza dough. Half of the dough was used to make a 12 inch diameter pepperoni, mozzarella and fresh basil pizza and the rest was shaped into buns for work lunches.
Nice fluffy crumb in the pizza crust
Underside of the buns – baked for 20 minutes at 400 deg F then basted with melted butter