Back in the days when I had one wooden spoon and one knife, my grandmother pulled me aside to show me some of her secrets. Probably one of the most fun was leaning some of the tricks of the trade that folks got away with in the days gone by: chicken stock as a base for virtually all soups and the golden goodness of butter and pork. She would use a small amount of pork fat into almost everything she did… and I will confess to always having some around and using it frequently… sometimes in combination with butter.
To be frank, I don’t eat out that often, but when I do, I like to see what the chef recommends… that is to say… what the chef does best. Pork consumption is an increasing trend, first of all because it is delicious. One article made the following statement:
As for me, I cannot think of anything more enjoyable than including lamb with pig as in tat great South African dish called Bobotie!
