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Don't forget pork stir-fry and fried rice. Jerk spices and North-African-inspired spice mixes -- coriandar, cumin, cinnamon, allspice, ginger, a dash of curry powder -- are also really good on pork. You could do a pork-rice-pilaf thing with North-African-spiced pork, finely diced onion and garlic, raisins, diced dried apricots, and almond slivers or pine nuts, in rice. Can you tell we eat like this a lot? Those spices just taste so good to me right now for some reason. Have fun with all that pork!
That sounds good!I could do a curry with giger and garlic, maybe, although pulled pork seems a bit weird curried. Also maybe with oregano and lemon and tztziki? For vaguely Greek? I want to slow cook and pull all of it because I am NOT chopping up ten pounds of pork into cubes.Also Korean soy/red pepper sauce and serve on rice, maybe.And carnitas.
Burritos. Burritos forever.
You could add some to a dal or pea soup, or baked breans, and have that on rice, or with buttered toast, respectively. What about pork spring rolls or a filling for pie or puff pastry rolls? Sounds a bit involved, maybe.
I like 'breans'.I'd love to make spring rolls, but I can already feel Thomas attaching himself to my leg, chanting "Up! Up, Mommy!" just as I started to roll them. Maybe if I had someone here to distract him.Pie would be good. With vegetables and cheese.
I believe you mean bream. Sea bream.
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