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    <dc:creator>coldbrain</dc:creator><dc:subject>food recipes pork italian roast</dc:subject>
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    <title>Valet. &gt; Living &gt; Food &amp; Drink &gt; Make It: Barbecued Ribs</title>
    <dc:date>2013-06-16T18:25:44+00:00</dc:date>
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    <title>How to cook perfect pulled pork | Life and style | The Guardian</title>
    <dc:date>2013-02-02T15:59:08+00:00</dc:date>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs">
    <title>How to cook perfect barbecue ribs | Life and style | The Guardian</title>
    <dc:date>2011-07-09T14:13:52+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Ribs are one of the great pleasures of carnivorousness, and simplicity itself to prepare, as long as you cook them slow enough to melt the hard-working meat that makes them so tasty, and don't try to get too fancy with the marinade: this is a cut that really doesn't need it.]]></description>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/jun/09/pulled-pork-barbecue-pit">
    <title>The best barbecues are the pits | Life and style | guardian.co.uk</title>
    <dc:date>2011-06-11T14:25:48+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/jun/09/pulled-pork-barbecue-pit</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Many barbecuers believe that the smoke flavours actually penetrate the meat during the process though a more practical cook might argue the point. There is certainly a limited penetration of the marinade and the rub (the legendary "smoke ring") but the beauty of pulled pork is that it bypasses all such controversy - before serving the meat is shredded so the moist interior, the gorgeous layer of lubricating fat and the charred, tarry exterior "bark" are thoroughly mixed so the flavours really can marry together. To my mind it's this effect, plus the acidic bite of the special vinegar-based sauce, that makes North Carolina pulled pork the uber-'cue.]]></description>
<dc:subject>recipes pork barbecue party slowcooking</dc:subject>
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    <title>Bacon recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian</title>
    <dc:date>2011-05-12T07:21:14+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2011/apr/16/bacon-recipes-hugh-fearnley-whittingstall</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[If you ever fancied having a go at home curing, this recipe is a great place to start. The cure intensifies the flavour of the meat and preserves it enough to keep in the fridge for up to a week. Once you've given this a go, you might want to try your hand at bacon belly – take about 1kg of off-the-bone pork belly, cut it into 4cm strips, and cure it in the same way, but for 48 hours rather than overnight. Rinse off the cure and use it cut into chunks or diced, to add to sauces, stews or salads. Serves four.

]]></description>
<dc:subject>recipes bacon curing pork preserving hughfearnleywhittingstall</dc:subject>
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    <title>Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes | Life and style | The Observer</title>
    <dc:date>2011-04-30T07:54:06+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2011/jan/23/nigel-slater-rice-lentil-lychee</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Baking meat with spice-infused yogurt will fill the house – and your stomach – with its heady flavours]]></description>
<dc:subject>food recipes pork yoghurt spice winter cardamom ginger</dc:subject>
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<item rdf:about="http://www.chow.com/recipes/29567-carnitas?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+ChowRecipes+%28CHOW%3A+Recipes%29&amp;utm_content=Google+Reader">
    <title>Carnitas Recipe - CHOW</title>
    <dc:date>2011-04-19T09:44:10+00:00</dc:date>
    <link>http://www.chow.com/recipes/29567-carnitas?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+ChowRecipes+%28CHOW%3A+Recipes%29&amp;utm_content=Google+Reader</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Carnitas may seem like a complex Mexican dish to pull off, but really it only takes a little patience to perfect. Just toss a few ingredients into a pot and slow-cook the pork in its own flavorful broth. In a couple of hours, the broth reduces and the pork fries in the fatty juices left behind, resulting in crispy yet tender meat perfect for stuffing into tacos or burritos, or serving atop tostadas.

]]></description>
<dc:subject>recipes mexican pork slowcook</dc:subject>
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<item rdf:about="http://www.chow.com/recipes/29554-tacos-al-pastor?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+ChowRecipes+%28CHOW%3A+Recipes%29&amp;utm_content=Google+Reader">
    <title>Tacos al Pastor Recipe - CHOW</title>
    <dc:date>2011-04-19T09:32:08+00:00</dc:date>
    <link>http://www.chow.com/recipes/29554-tacos-al-pastor?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+ChowRecipes+%28CHOW%3A+Recipes%29&amp;utm_content=Google+Reader</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Al pastor (or “shepherd’s style”) is pork that’s been marinated in chile and spit-grilled. The traditional Mexican method has slabs of pork marinated for one to two days in a chile sauce, then stacked on a spit and slowly cooked using a gas flame. A pineapple is placed on top of the spit, the juices of which drip down the pork, tenderizing and flavoring the meat. Since most home cooks don’t have access to a spit, we’ve adapted the technique for the home grill. The results come deliciously close to the real deal. The tacos are just small tortillas filled with the meat and topped with a warm slice of pineapple, fresh cilantro, and onion.]]></description>
<dc:subject>recipes mexican tacos tortillas pork</dc:subject>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/jun/27/nigel-slater-pork-belly-aubergines-coconut-chilli-recipes">
    <title>Nigel Slater's recipes for pork belly and aubergines with coconut and chilli | Life and style | The Observer</title>
    <dc:date>2011-01-15T15:21:58+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/jun/27/nigel-slater-pork-belly-aubergines-coconut-chilli-recipes</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Succulent pork belly, sizzling slices of aubergine… Most things taste better cooked over coals – especially if they've been marinated in spices, soy sauce or lime]]></description>
<dc:subject>pork recipes barbecue aubergines nigelslater</dc:subject>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/jul/10/vinegar-recipes-hugh-fearnley-whittingstall">
    <title>Vinegar recipes | Hugh Fearnley-Whittingstall | Food | Life and style | The Guardian</title>
    <dc:date>2011-01-15T15:19:32+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/jul/10/vinegar-recipes-hugh-fearnley-whittingstall</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Vinegar: it's one of the most useful ingredients in the whole store cupboard]]></description>
<dc:subject>recipes pork ribs vinegar</dc:subject>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/may/23/nigel-slater-pork-pie-recipe">
    <title>Nigel Slater's pork pie recipe | Life and style | The Observer</title>
    <dc:date>2011-01-15T15:18:02+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/may/23/nigel-slater-pork-pie-recipe</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Rarely have I enjoyed making anything quite so much: the bubbling stock, with its grotesque peeping trotters; the soft, warm dough to mould into shape like the potter I always wanted to be; the proud moment of prizing the huge, heavy, porky thing from its tin. Secretly I probably just fancied the challenge of making one to see if I could do it. What I hadn't expected was to end up with something so stonkingly good.]]></description>
<dc:subject>recipes pork pie baking pastry</dc:subject>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/dec/02/how-make-perfect-sausage-rolls">
    <title>How to make perfect sausage rolls | Life and style | The Guardian</title>
    <dc:date>2010-12-04T16:49:08+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/dec/02/how-make-perfect-sausage-rolls</link>
    <dc:creator>coldbrain</dc:creator><dc:subject>recipes food cooking pork sausages pastry party christmas picnic</dc:subject>
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<item rdf:about="http://www.jamieoliver.com/recipes/pork-recipes/fennel-salted-pork-chops-with-spicy-cabb">
    <title>fennel-salted pork chops with spicy cabbage | Jamie Oliver recipes</title>
    <dc:date>2010-10-28T15:26:33+00:00</dc:date>
    <link>http://www.jamieoliver.com/recipes/pork-recipes/fennel-salted-pork-chops-with-spicy-cabb</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Roasting root veg highlights their natural flavours – the swede’s slight bitterness a foil for the sweet carrots.
]]></description>
<dc:subject>recipes pork meat cabbage chops fennel</dc:subject>
<dc:identifier>https://pinboard.in/u:coldbrain/b:0ffd602b58b4/</dc:identifier>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2009/oct/11/nigel-slater-recipes-pork-belly">
    <title>Nigel Slater\'s five pork belly recipes | Life and style | The Observer</title>
    <dc:date>2010-10-28T15:06:41+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2009/oct/11/nigel-slater-recipes-pork-belly</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[I sometimes think that if I could have only one piece of meat it would be a piece of pork belly. It has everything I look for – crisp skin, chewy fat, tender meat and masses of flavour. It also happens to be one of the cheapest cuts. I often just whack it in a very hot oven, leave it for 20 minutes or so, then turn the heat down and let it cook very slowly. Sometimes I leave the ribs in, other times I get the butcher to bone and skin it. A real carnivore's cut, this one – wonderful with masses of steamed greens at its side.
]]></description>
<dc:subject>food recipes pork belly roast nigelslater rilettes ribs</dc:subject>
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<item rdf:about="http://www.chow.com/recipes/28905-braised-pork-chops-and-fennel">
    <title>Braised Pork Chops and Fennel Recipe - CHOW</title>
    <dc:date>2010-09-28T07:57:00+00:00</dc:date>
    <link>http://www.chow.com/recipes/28905-braised-pork-chops-and-fennel</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[One pan is all you need to make this fast braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you’ll want to sop up with a piece of crusty bread.
]]></description>
<dc:subject>food pork fennel braise casserole recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:coldbrain/b:be002de29422/</dc:identifier>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/sep/05/igel-later-pork-and-fennel-pot-roast-recipe">
    <title>Nigel Slater's pork and fennel pot roast recipe | Life and style | The Observer</title>
    <dc:date>2010-09-05T07:27:24+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/sep/05/igel-later-pork-and-fennel-pot-roast-recipe</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Aromatic pot roasts are the perfect dish for early autumn, their deep flavours bringing a warm counterpoint to the chilly evenings ahead
]]></description>
<dc:subject>nigelslater food pork fennel casserole autumn potroast recipes</dc:subject>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/sep/04/organic-pork-recipes-fearnley-whittingstall">
    <title>Organic pork recipes | Hugh Fearnley-Whittingstall | Food | Life and style | The Guardian</title>
    <dc:date>2010-09-04T08:52:55+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/sep/04/organic-pork-recipes-fearnley-whittingstall</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[The differences between organic and conventionally farmed pork are about a whole lot more than just taste.
]]></description>
<dc:subject>food pork organic</dc:subject>
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