Pork Archives - Nerds with Knives

Dumpling-Flavored Sausage Rolls

June 13, 2024January 27, 2021 by Emily

Here’s the story behind these dumpling-flavored sausage rolls. We had friends over at Christmas, and while serving up a plate of pigs-in-a-blanket, my friend pointed to them and said “Hey, what do you British call those? Isn’t there a crazy, funny name you have for those?” I was momentarily nonplussed as, a) we usually DO have a crazy, funny name for things, but b) I had no idea what else we might call them, having been out of the country, and therefore the loop, for about twenty years. (“Her Majesty’s Tiniest Corgis”? “Cheeky Blinders”? Answers on a postcard, please.)

A brief research session reminded me that Brits traditionally reserve the term “pigs in blankets” for small, un-cased sausages (which we call chipolatas) wrapped in bacon, not puff pastry, and that they’re a Christmas staple. (I then asked both my siblings to confirm this and they went straight for the sausage-in-pastry option instead, which, honestly, helps NOBODY.)

But while this post is about sausages in puff pastry, we’re not making pigs in blankets. We’re making sausage rolls. And we’re making them dumpling-flavored – seasoned with ginger, garlic, scallions and chili. Buckle up!

Perfect Classic Glazed Meatloaf

June 13, 2024October 9, 2019 by Emily

I don’t think of us as “fancy” people. To be sure, our pantry is chock-full of ingredients from various parts of the world, but that’s more about variety than any attempt to impress. That being said, I do have a culinary philosophy: if I’m going to take the time to make something, I’m going to try to make it well. With childhood favorites, that’s even more important because they can so easily not live up to our memories of them. Meatloaf, that all-American classic, is no exception — and making a really good one requires a little thinking outside of the box.

Bourbon Honey Ribs

June 13, 2024January 22, 2018 by Emily

You don’t have to be a grill master to make perfect bourbon honey glazed ribs because there is an easy, no-fuss technique that works every single time.

Sausage, White Bean and Escarole Soup

June 13, 2024January 8, 2018 by Matt

The classic combination of spicy sausage, creamy white cannellini beans and bright escarole has never been so satisfying. We go heavy on the garlic and herbs, add more vegetables, and give it a hearty, creamy texture by mashing some of the beans and adding a little cream cheese.

Every year on the blog about this time we complain about the weather. It’s so cold right now, we’re watching the Hardhome episode of Game of Thrones, where Jon Snow and his pals are as far North as they’ve ever been, and they’re fighting through a vicious blizzard and the cold is literally making people’s hands drop off, and we’re thinking “mmm, that looks like a toasty vacation spot”.

This year, the weather gods have outdone themselves (it’s -16ºF / -27ºC with the wind chill. That’s an incomprehensible amount of cold.). So instead of shaking our fists at the sky and risking instant frostbite, we fight back by making the coziest, heartiest, most fortifying soup we can imagine.

Rare footage of Matt learning we’re out of milk for tea.

Classic British Pork Pies

June 13, 2024October 2, 2017 by Matt

A pork pie sliced on a plate with grapes and apples

Almost from the beginning of this blog, there have been a number of recipes that we’ve wanted to make, but have lacked the time, ingredients, or frankly, the willingness to tackle. Pork pies are one of those recipes. For any of our readers who are unfamiliar, the traditional British pork pie is a hearty, venerated and highly portable vittle served cold and protected from the elements with a robust pastry shell. Between the layer of meat and pastry is a set aspic jelly. At this point, our carnivorous Brit readership (alright, Nathan?) will be slavering and ready for the recipe. More trepidatious American sensibilities might be juggling with the concepts of “cold pork”, “robust pastry” and “aspic jelly”. Fear not, Brad, buddy, all will be explained. Oh? You’re not? Well, you kind of look like a Brad. You just do. Sorry.

Vietnamese Grilled Pork Chops (Thit Heo Nuong Xa) with Cold Rice Noodles

July 2, 2024June 19, 2017 by Emily

Thit heo nuong xa – grilled pork chops – are a staple in Vietnamese restaurants. But they’re so easy to make that there’s no reason why you shouldn’t bring this classic dish home. Traditionally, they’re grilled, so we thought it was the perfect excuse to eschew the burgers and hot dogs for one weekend and kick off our summer grilling season with something a little more flavorful.

The noodles make it the ultimate refreshing summer dish, almost a noodle salad of sorts. Between the sizzling charred chops, the chilled rice noodles, plenty of fresh and quick-pickled vegetables, and the nuoc cham, a bracing savory-tart dressing, it’s everything you want on a hot day.