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A Merry Christmas from the heart of food (2010)

Just a quick post to wish you all a Merry Christmas!

Hopefully the memory of the crowds, traffic and shopping madness that naturally ensues around this time of the year have faded into the recesses of your mind, replaced by the anticipation of a relaxed, fun-filled day with great company, an over-abundance of good food, and hopefully a few good presents for good measure.

This year, I kept things low-key and stuck to contributing only a few simple dishes – a crudité platter, crème anglaise & sabayon for dessert (simpler to make than it seems), and a heap of crackling.

If you’ve ever had roast pork for Christmas lunch, or more specifically the crusty coat of crunchy crackling, have you ever been left wanting? I know I have many-a-Christmas.

Though there would be more than enough crackling on a typical roast for a single serve for even the most gluttonous, when it’s split up amongst a large family, there isn’t really a lot to go around. So I figure, why not take the want out of Christmas this year and make extra.

Pork rinds are cheap and in plentiful supply if you find the right butcher (a local Chinese butchery in my case). Spread flat, I find that it cooks more evenly than when its wrapped around a roast, and there isn’t the issue of juggling timings as there’s no need to factor in whether the meat will be over or under cooked when the crackling is ready.

I’ve been experimenting with additional herbs and the possible inclusion of maple syrup. I’ll post the recipe I end up with in the next blog post.

Once again, a Merry Christmas to you all! Hope you have a great one :)

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{ 24 comments… add one }
  • MelbaToast December 25, 2010, 9:33 am

    OMG! Extra crackling – what a genius idea. Can we come to your house for lunch? Hope you have a great Chrissy Simon.

    • Simon January 2, 2011, 10:32 pm

      It was a great Christmas. Hope you had a good one too!

  • Simon Food Favourites December 25, 2010, 11:52 am

    that crackling looks soooooooo good! recipe please indeed! :-)

    • Simon January 2, 2011, 10:32 pm

      It certainly dealt with the crackling craving. Recipe to come shortly.

  • Gaby December 25, 2010, 2:10 pm

    Merry Christmas Simon!

  • mademoiselle délicieuse December 25, 2010, 6:42 pm

    Merry Christmas, Simon! May 2011 be a rewarding and crackling-filled year for you =)

  • Tony December 25, 2010, 7:00 pm

    Merry Christmas!
    Health, love and a lot of heat in our hearts!

    • Simon January 2, 2011, 10:34 pm

      Merry Christmas to you too & thanks for the comment! Hope you had a great one :)

  • chocolatesuze December 25, 2010, 7:41 pm

    merry christmas! mmm crackling

  • Moya December 26, 2010, 12:49 am

    Genius, why bother with the meat at all? It’s always about the crackling so let’s just focus on that, yes, recipe with maple syrup please! Merry Christmas and best wishes for a crackling err cracking New Year!

    • Simon January 2, 2011, 10:37 pm

      As much as I love crackling, I love to roast pork too! Just takes the hassle out of juggling cooking times.

  • Obesebaby December 26, 2010, 9:59 am

    Reminds me of crackling on the thai boat soup. merry Xmas Simon!

    • Simon January 2, 2011, 10:38 pm

      Thai boat soup? Never had it but having crackling as a crouton-like device sounds awesome :)

  • FFichiban December 27, 2010, 9:35 pm

    Merry Xmas brah! Sexy crackling mmmm

  • thang@noodlies December 28, 2010, 1:56 am

    Belated merry christmas Simon.

    • Simon January 2, 2011, 10:39 pm

      Thanks dude. Hope you’ve had a great one! :)

  • Heather December 28, 2010, 1:45 pm

    Merry Christmas Simon!!

  • Melissa January 2, 2011, 10:11 pm

    merry christmas and happy new year to you too simon! looking forward to read more foodie posts on your site. :)

    • Simon January 2, 2011, 10:40 pm

      …and I look forward to you reading them :)

      Merry Christmas & a Happy New Year to you too!

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