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.
600g pork belly, skin removed (by that … 600g sans skin)
⅓ cup char siu sauce
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
2 baby bok choy, quartered lengthways
100g shiitake mushrooms, thinly sliced
2 long red chilli, thinly sliced
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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