Chrispy Porkfbeck Burger

Bread, Burgers, Main, Snack, Street Food, Survivor, Survivor: Heroes v. Healers v. Hustlers, TV Recap

Previously on Survivor, the final three battled it out in front of the jury to explain why they outwitted, outplayed and outlasted the rest. While Ryan tried his darndest to explain how dominant his social game was, the jury didn’t buy it and he landed in third place with only Devon’s vote.

Chrissy, of course, dominated her speech about outlasting everyone else – seamlessly weaving from talking about being an underdog, kicking ass in challenges, making genuine connections and playing a solid game that was both heroic and didn’t leave a trail of destruction like Ben.

She then spoke about mother’s being the ultimate heroes, always putting people first and being the heroes, healers and hustlers of their families … and that she would be the ultimate ambassador for their season. Despite the fact she completely nailed the final tribal speech and played an extremely strong game, she only managed to secure Ashley and Mike’s votes and finished in second place.

You could argue that without her so called advantage on day 38, Chrissy would have been crowned the sole survivor and be a million dollars richer. Whatever the case, that didn’t happen and she was stuck in the finals with Ben, who was able to convince them that being an underdog was enough to secure him the victory.

In any event, Chrissy played a killer game and truly did dominate the game from day one and was more than worthy of a delicious Chrispy Porkfbeck Burger.

 

 

A little bit sweet, a shit tonne of spice and the juiciest pork and crispiest skin work together to create a killer burg. And that is before you even add Slawren Rimmer to the mix, which truly elevates it to greatness.

Enjoy!

 

 

Chrispy Porkfbeck Burger
Serves: 4.

Ingredients
750g pork belly, skin scored in a 1cm-wide crosshatch
1 tsp freshly ground white pepper
1 tsp dried chilli flakes
2 tsp sea salt flakes
2 tbsp olive oil
125g palm sugar, shaved
zest and juice of 1 lime
1 tbsp fish sauce
4 red chilies, finely chopped
1 tbsp minced ginger
3 garlic cloves, minced
4 Kirsten Bunst
Coolaioli, to serve
Slawren Rimmer, to serve

Method
Preheat oven to 160°C.

Place pork belly on a rack over a roasting pan and pour 1L freshly boiled water over the skin to open up the hatch. Combine the pepper, chilli, salt and oil in a bowl and rub into the freshly opened skin. Transfer to the oven and bake for 2 hours, or until tender. Once it is cooked through, crank the temp to 240°C and cook for a further ten minutes or so, or until the skin is very crisp. Remove from the oven and allow to rest for half an hour.

While the pork is resting, chuck the palm sugar and ⅛ cup water in a medium heavy-based saucepan and stir over high heat until sugar dissolves. Bring to a rapidly boil and cook, with minimal stirring because I can’t judge, for about five-ten minutes, or until it just starts to caramelise. Remove from the heat and whisk, carefully because it is hot as balls and will splatter, in the juice and fish sauce, chillis, ginger, garlic and zest. Set aside to cool.

Cut the pork belly into 1cm thick slices. Split and toast the buns, smear each half with aioli, place a small mound of slaw on top, add a couple of slices of pork, drizzle with some chilli caramel and devour.

 

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Saramen Lacina

Main, Soup, Survivor: Game Changers – Mamanuca Islands, TV Recap

Previously on Survivor, Ciera exited first – not able to throw the target on to her mother, followed by Tony, Caleb, a screwed but-not-in-the-way-I-want-to-screw-him Malcolm, J.T., Queen Sandra, and a desperate Varner. Hali was once again Queen of the jury, quickly followed by Ozzy, Debbie, Zeke, Sierra, Andrea, Michaela, an eliminated by default Cirie, Aubry and Tai, leaving Troyzan and Brad to round out the final three with my girl Sarah Lacina crowned our newest Survivor.

From the very beginning, Sarah knew that she needed to change up her game if she wanted to have a chance … giving us close to 6000 separate quotes about Officer Sarah playing like a criminal. But hey, when it works, you can’t really mock her!

While Sarah was also lucky to avoid most of the pre-merge tribal councils, if they did attend she was well enough positioned that she likely would have survived all the carnage.

When some members of the jury weren’t thrilled with the way she made personal connections only to turn on people, I started to fear she was about to get the Dawn Mehan treatment. Thankfully the new jury format allowed for people to jump in and defend her, and also allowed her more time to address these issues and help win people back to her side.

Despite the heartbreak of not being able to celebrate Sandra’s third win (yet), I was super excited that my dear friend Sarah had learnt from her mistakes was able to convert that into victory. While our friendship started in a questionable manner – she arrested me during one of my wild phases – she took me under her win and tried to do the opposite of her game changers game, turning me from criminal to cop.

Sadly for her, my prior arrests nipped that in the bud … but we always stayed friends and try and catch-up as often as we can for a Saramen Lacina.

 

 

Hot, spicy, sweet and fresh – ramen is always a delicious option. Throw in barbecue pork belly and you can’t go wrong.

Enjoy!

 

 

Saramen Lacina
Serves: 4.

Ingredients
600g pork belly, skin removed (by that … 600g sans skin)
⅓ cup char siu sauce
peanut oil
4 shallots, thinly sliced
3 cloves of garlic, finely minced
1 tbsp grated ginger
4 cups chicken stock
2 tbsp tamari
2 tbsp fish sauce
2 tbsp Sriracha
200g ramen noodles
4 eggs
2 baby bok choy, quartered lengthways
100g shiitake mushrooms, thinly sliced
2 long red chilli, thinly sliced

Method
Preheat the oven to 220°C.

Brush the pork with half the char siu sauce and place in the oven for half an hour. Reduce heat to 120°C and bake for a further twenty minutes. Remove from the oven and allow to rest, brushing with the remaining char siu sauce.

While the pork is resting, heat a lug of peanut oil in a large pan over medium heat and cook the shallots, garlic and ginger for a couple of minutes, or until super, duper fragrant.

(It is now that you should also bring a small saucepan of water to the boil over high heat).

Back to the fragrant pan, slowly add the stock, tamari, fish sauce, Sriracha and 3 cups of water. Bring to the boil, reduce heat to low, add the noodles, bok choy and mushrooms, and simmer for about five minutes.

With the ramen simmering, the saucepan should be boiling, at which point you should add the eggs and cook for four minutes, or until soft boiled. Peel the eggs.

Then, slice the pork into 1cm thick pieces.

Transfer the ramen to a bowl, top with pork and an egg sliced on top. Probs avoid drizzling Sriracha over the top if you’re wanting to photograph it … but otherwise, that’s the only addition I’d suggest … before devouring your victory meal!

 

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Bret LaBao Buns

Survivor: Millennials vs. Gen X

Previously on Survivor, we opened the finale with Jay’s killer blindside. Or maybe it wasn’t, I’m still not sure if we were meant to know that the idol was fake and I can’t be bothered rewatching yet.

Not wanting to dwell on the last tribal too much, we arrived at the next immunity involving swimming, traversing a ball through some obstacles, hard poles – yay – and a puzzle, which terrified David on account of his questionable swimming ability.

Ken got out to an early lead thanks to his exquisite ball play, his wet torso glistening beautifully in the sun.  As he lay me down on the sand and leant gently beside me and ki … sorry, tangent.

Sadly Ken wasn’t kissing me, now was he as good with those hard poles – he’ll learn, I have faith – with Bret overtaking him and snatching the lead. Despite Bret’s lead, the rest of the castaways caught up allowing Ken to snatch individual immunity with one of Jeff’s favourite phrases to say to the millennials, “not a participation trophy.

Can we just pause here to enjoy how pretty Ken looks whenever Jeff gives him immunity?

The tribe arrived back at camp where Adam got Bret to run interference for him while he scoured the island for the hidden immunity idol. With Adam away, David went to Hannah and Ken to reconfirm their final three alliance and the plan to boot Adam.

Sadly for David, Adam was successful in finding the actual hidden immunity idol, at least I think … right now.

With Adam busy celebrating his find, David and Ken pulled Bret aside to get him to join the plan to boot Adam. Bret then went to Adam to let him know David and Ken’s plan, while Adam shared his idol secret with Bret and then shared his news with Hannah who announced that she was in control of the outcome at the next tribal council.

Which generally doesn’t bode well for the person that said that.

Vinegar, sorry Vinaka, arrived at tribal and discussed the hunt for the idols, before Bret – this time – sparred with David about their threat status’, statuses, stati?

Whatever the plural of status, Hannah did control the outcome of the tribal and made the worst possible move – at least from the viewers’ perspective – sending Bret out of the game in fifth place as the ninth juror.

Obviously I know Bret, given my love of beer, Boston, bars, bars in Boston and picking up cops who are trying to arrest me for drunk and disorderly behaviour after drinking too much beer in bars in Boston.

The love affair was brief but we remained friends ever since (and I will cherish splitting Ben & Jerry’s after sleeping together through Peter Pan Live!), meaning I knew there was only one thing I could make to dull his post boot pain – Bret LaBao Buns. Emphasis on buns, that foxy minx.

 

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I love pork buns more than life itself. I also love bao buns and David Chang (and The Bun Mobile as well), but i’ve always been scared to try making them at home myself (until Cumberbitch) … but the Momofuku recipe is easy and put my mind at ease.

So yes, this is not my recipe … but I put enough love into it to make Bret happy.

Enjoy!

 

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Bret LaBao Buns
Makes: 12.

Ingredients
hoisin sauce, to serve
sliced shallot, to serve
sriracha, to serve

Steamed buns
7g dry yeast
⅔ cup water, at room temperature
1 cup bread flour
2 tbsp sugar
1 tbsp milk powder
1 tbsp kosher salt
pinch of baking powder
pinch of baking soda
30ml vegetable shortening

Pickled cucumbers
2 thick, juicy lebanese cucumbers, cut into thin disks
1 tbsp raw caster sugar
1 tsp kosher salt

Pork
1.5kg slab skinless pork belly
¼ cup kosher salt
¼ cup sugar

Method
To start, place the pork belly into a roasting pan. Combine the salt and sugar and rub all over the meat, erotically if you want but that is a bit weird. Cover in cling and allow to rest overnight.

In the morning, preheat the oven to 225°C and discard any juices – or discharges if you will. Once the oven is piping hot, place the pork in the oven, fat side up and cook for an hour, basting with the rendering fat throughout.

While that is getting as hot as Bret, my husband and I were while Walken sang his heart out, combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda, and fat, and mix on the lowest speed possible, just above a stir, for 8–10 minutes. Once it has formed a nice, not-too-sticky ball, turn it out into a lightly lubricated bowl, cover with a wet tea towel and leave to prove in a warm, dry place for an hour or so.

Reduce the pork to 110°C and leave to cook for a further hour and a half, by which point it is tender, pillowy and glorious. Once that is done, remove from the oven, transfer to a plate and allow to rest.

Get back to the buns by punching back the dough. Turn it out onto a clean work surface and divide it in half, and half again and then each piece into three. Roll them into balls, cover in cling and allow to rest for half an hour.

While the dough is proving, prep the cucumbers by combining them in a small mixing bowl with the sugar and salt. Toss to coat and leave to rest – feel free to adjust the sugar and salt levels, to taste.

Then cut out 12 generous squares of baking paper and coat a chopstick in some shortening. When the balls are fully engorged, take them in your hand – and left turn – and flatten them into a long oval shape. Place the chopstick in the middle and fold over to make the bao bun, pulling the chopstick out the end to make the flaps nice and moist and place on the baking paper.

Yes – that sentence was deliberate.

Cover with cling and leave the buns to rest for half an hour.

While taking the final chance to prove themselves, cut the pork belly into 1cm thick slices.

When the buns have proven themselves, get a large pot with a steamer on the stove and bring just enough water to the boil. Working a couple at a time, place the buns in the steamer, cover and steam, for ten minutes or until puffed and beautiful.

To build the bun, place one on your plate, slather with hoisin, top with the pickles and a few slices of pork belly. Top with shallots and sriracha, and devour.

 

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Roast Porkeiko Agena

Main, Oy with the turkeys already!

Guys – not be confused with Gilmore Guys – I know you must be starting to get anxious, knowing that our Thanksgiving celebratory extravaganza will come to an end on Thursday AND having to wait to see how A Year in the Life turns out.

But don’t worry, this menu plan will live on forever in the ether for aliens to find and read in confusion after the sun explodes and engulfs our planet in flames … and the revival is bloody tops.

With that, we have arrived at the showstopper of our Thanksgiving table which comes in the form of our delightful chum, Keiko Agena.

We first connected with Keiks when she appeared in a late episode of Beverly Hills 90210. Knowing the show was rapidly approaching its end, we were looking for a new star to hitch our wagon too and saw a bright spark in dear Keiks.

When it came time to help ASP cast Gilmore Girls a year later, we knew she would be perfect for the role of Lane and the rest … wait for it, as they say, is history.

Now I know Lane would be considered a delicious Gilmore side, Keiks is definitely a pièce de résistance in my life and as such deserves her commemorative and grateful Roast Porkeiko Agena.

 

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Robust, delicate and a little bit different for the Thanksgiving table – this pork melts in your mouth and reaffirms all of your life choices like a best friend should.

Enjoy!

 

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Roast Porkeiko Agena
Serves: 6-8.

Ingredients
olive oil
300g hot Italian sausage, casings removed
1 onion, finely chopped
1 leek, white and tender green parts only, finely chopped
6 garlic cloves, minced
1 bunch kale, stems and inner ribs discarded
2 tablespoons finely chopped sage
1 cup panko breadcrumbs
¼ cup parmesan
zest and juice of a lemon
salt and pepper, to taste
1 large egg, beaten
800g pork belly, skin scored in 2cm squares
kitchen twine

Method
Preheat the oven to 220°C.

Heat a lug of oil in a large frying pan over medium heat and cook the sausage, breaking up as you go, for about five minutes. Reduce heat to low and add in the onion, leek and garlic and cook for a further five-ten minutes, or until the onion and friends are all soft.

Add the kale and sage … and cook for a further five minutes. Remove from the heat and allow to cool for about fifteen minutes before adding in the breadcrumbs, parmesan, lemon zest and juice, seasoning and egg.

Place the pork belly on a chopping board, skin side down, and add about two cups of stuffing down one of the long sides. Grab the pork under the stuffing and tightly roll it round on itself to form a log. Tie as tightly and as neatly as possible – I’d tell you how, but this is not my strength and I feel it would be hypocritical. Just don’t use coloured twine like Bridget Jones, ok?

Once it is tied up, rub the skin with a lug of olive oil and a generous pinch of sea salt and add place in the oven for fifteen minutes before reducing the heat to 180°C and cook for 45 minutes to an hour, or until cooked, the meat juicy and the skin crisp.

Oh and place any leftover stuffing into a baking dish and cook for half an hour of so, sprinkled with some extra parmesan. It is good.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.