In France pork is butchered so differently to anywhere we've lived. One of the best BEST things is the back of the pig. It's sold tied. It's gorgeously fatty and unctuous when slow cooked. I guess they scrape the meat off the back and then tie it up so it can slow roast and not fall apart. Each and every time we've cooked this particular part of the pig, butchered this way it's been incredible.
Tonight we did a Thai curry. Very clean in flavour. Coriander from the garden, fried onion on top. Loads of ginger, quite a lot of fresh chilli (Moroccan red chilli, they are really delicious and fruity but pack some heat). We needed bowls to eat because it was a fresh light curry with lots of delicious Thai pork broth 😋.
Jasmine rice, dipping sauce, lettuce and flat breads. In the cave. We were hoping to eat outside because the weather was gorgeous but the wind was annoying and the cave is our quiet talking space.
Then up to watch the BBC highlights of the Grand Prix in Melbourne. We do love our Grand Prix.
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