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Often when we have friends coming over for Dinner they want to eat our Pork, and given that we do tend to eat a fair bit ourselves (!), this often leads to an endless search for new ways of cooking the stuff!

Tommorrows gathering is going to be the ginuea pig for this twist on a korean dish of belly pork but with some added ingredients.

I am taking a belly joint and removing the rind and then slicing it into thick 3/4" slices.

Then Im going to leave it in this marinade:

2 tbsp finely chopped garlic
1 tbsp chopped peeled fresh ginger
1 small fresh jalapeno seeded and chopped,
2 tbsp rice wine vinegar
¼ cup light soy sauce
2 tbsp grapeseed oil
¼ tsp sesame oil
1½ tbsp sugar
Freshly ground black pepper

Then I am going to tie the slices back together and cook in a medium oven.

I'll let you know how it turns out

Which are you marinating the Pork or the Guinea Pig?

You may laugh, but it has been discussed as a possible diversification enterprise

Whole and dry cured??

Blimey, my kids had 18 of the things at one stage - they'd have eaten me rather than eat one of them.

I wouldn't let them have rabbits 'cos of the temptation to eat them. I know Guinea Pigs are eaten but can't say I fancy them - they're a bit on the small side!

That recipe looks good it's funny we had belly pork last night - slow cooked slabs of it - then crisped up - Mmm

Phil

it came up with us when the kids were given specific responsibilities for a chosen type of livestock.

Knowingwhatever they chose would have to be 'farmed' to earn their keep here our daughter looked into rabbits, ginuea pigs but settled on poultry (thankfully )

Its south america theyre a common snack isn't it?

Oh, I thought they were more of a delicacy than a snack?

Fried Guinea Pig (Ayacucho-style)

1 guinea pig, de-haired, gutted, and cleaned
1/2 c. flour
1/4 - 1/2 t. ground cumin
salt and black pepper to taste
1/2 c. oil
Pat dry the skin of the guinea pig and rub in the cumin, salt, and pepper. Preheat oil. Dust the carcass with the flour and place it on its back in the oil, turning to cook both sides. Alternately, the guinea pig can be cut and fried in quarters.
Serve with boiled potato or boiled manioc root, and a salad of cut tomatoes and slivered onions bathed in lime juice and a bit of salt.

Have cold beer on hand.

Well now yo put it that way maybe I will try one!

My family loves this stuff.

Pork Marinate

1 teaspoon olive oil
1 teaspoon balsamic vinegar
2 teaspoons soy sauce
1 tablespoon red wine vinegar
2 tablespoons minced garlic
2 tablespoons Dijon mustard
1 teaspoon black pepper

Marinate for a couple of hours.