Pork is so difficult to do in the oven as it makes my apartment look like my flatmates are Cheech & Chong, and I’ve already had the building evacuated once before so I’m keen to find a way to enjoy pork belleh without having the local fire brigade crash my party. I’m yet to find anyone else do pork belly on a regular BBQ grill plate, every method I’ve found via the Google has been for either ovens or Weber-like contraptions, so I thought screw it, I’ll give it a shot. Standard Woolies pork belly, probably not the greatest quality but I was just hungry. It says free...

Headed to a place I’ve been looking forward to for a while, Press*. Been there once before and had the pork belly which was delicious, and noticed at the time they have a great selection of steak as well. I went with the hanger steak, which is like this little bit somewhere near the striploin I think which is basically one of the tenderest juiciest parts of the cow that the butcher was known for keeping for themselves, $32 I think, the porterhouse was 450g and $42. It was quite small (250g I think), but absolutely sublime, all our meals were, plus the service and atmosphere is great, and the...

This is an extremely taste laden and tender dish, sure to corrupt even the most ardent vegan. Prep/cook time: 1 bottle of wine Ingredients 6 pork belly strips 100ml Red wine vinegar 50ml Chimmichurri sauce (olive oil, chilli, and random herbs as a substitute) 1 Tbsp smooshed garlic 1 Tspn smooshed mustard seeds Smokey BBQ stuff (either spice or liquid) Cumin Knock Knock, Cumin Slather some oil across the meat, then rub in the cumin.   The Marinade Combine the red wine vinegar, chimmichurri, garlic, horseradish, and smokey stuff.   Coat the meat in the marinade, leave it for about half an...