Entries in Rice (2)


Episode 28: Buzzsaw Pork Ragu

After a month-long hiatus (that totally wasn't a hiatus, more of an inability to focus and get anything done until I realised "Oh crap, it's been like a month, I better do something!"), we are back! 



Phew, it's been a while! Look, not much to say on this recipe, apart from the fact that it came from a popular weight loss cookbook before I changed a few things. Pork neck is not the fattiest of cuts (certainly not when compared to pork belly, for instance) but it benefits greatly from a slow cook like it gets here. The actual pulling of the pulled pork was a bit tricky - I probably should have used a bigger bowl.


Also, I had trouble coming up with a synonym for "shred" to use at I tore up the pork with forks. I put out the word on Twitter, and received much help, but the suggestion that got my attention prompted this exchange:


And thus I got a name for this episode.


Music Notes:

Le Tigre - I'm So Excited, from "This Island", 2004

Franz Ferdinand - What You Waiting For?, from "Best of 86/06", which came with Q Magazine May 2006 

The xx - Teardrops, from "The xx [Bonus Disc Edition]", 2008

Alright guys, I will admit: musically, I hit a wall this episode. I cycled through the usual suspects, but none of them felt right. So I threw the question out to Joel (@gingerexplosion), a friend and resident fellow music nerd. He suggested a whole bunch of absolutely beautiful, moving, and haunting covers by Mark Kozelek of Modest Mouse & AC/DC songs, and M. Ward's cover of Bowie's Let's Dance. I couldn't use Let's Dance, as I used the Futureheads' version before. The other went directly into my playlists of choice, but didn't fit with the fast-paced nature of the video. It was Joel's feline companion & all-around cool person Anni (@annisugar) who suddenly suggested El Tigre's cover of the unsinkable Pointer Sisters track, which fit nicely with all the fast motion. I threw in Franz Ferdiand's utterly silly Gwen Stefani cover (complete with break-into-White-Wedding moment), and tacked on another of Joel's suggestions, The xx's version of Womack & Womack's "Teardrops" and voila! Crowdsourced creativity.



Buzzsaw Pork Ragu
serves 6, or 4 hungry folk


900g of pork neck, in 1 piece

2 capsicums

1 brown onion

2 carrots (I used purple, but orange is okay)

2 cloves garlic

1 400g tin diced tomatoes

1 chicken stock cube

1 tsp chilli powder

1 tsp ground coriander seed

1 tsp cumin

rice, to serve

fresh coriander, to serve

lime wedges, to serve


  1. Get a great big pan (that has a lid) on medium heat with some oil. When the oil is hot, drop in your bit of pork. make sure every side gets a turn over 5 minutes or so.
  2. Lobotomise and chop your capsicum, peel and chop your onion, crush, peel and chop your garlic, and peel and chop your carrots. No need to be fiddly about it, either.
  3. When the pork is seared on all sides, take it out of the pan and immediately drop in the vegetables. Don't you dare clean the pan, either. Let the veg cook in the pork oil for 5 minutes.
  4. Add all your spices and mix it all together.
  5. Put the pork back on top of the veg, and pour over the tomatoes.
  6. Add the stock cube, and 500mL of water.
  7. Bring the whole mess to a boil, then reduce the heat down to medium low and cover for an hour.
  8. After that hour, take off the lid and let it keep doing its thing for another 45 minutes.
  9. Use tongs to fish out the pork onto a cutting board. Get two forks and shred that sucker into little bits. Use a knife for any stubborn pieces.
  10. Taste the sauce, and add salt & pepper (it'll need it).
  11. Return the pork shreds to the pan, mix it all together.
  12. Serve on a bed of rice, with fresh coriander sprinkled over & lime wedges on the side.
  13. Seize, and consume!


Episode 27: Sing Me Spanish B-Sides!

Well, they're not technically Spanish, they're Mexican and it's really a play on the New Pornographers song "Sing Me Spanish Techno" and didn't I shoot this in like January and STOP IT PLAY THE VIDEO


Alright, so these are a little boring. But functional! And practical! And I have no idea if it's legit Mexican. But I will point out that side dishes are hard. It's easy to get a great cut of meat or a great dish but then have nothing to serve on the side. These two little dishes put above their weight and are dead easy. So easy, in fact, that the video was so boring to edit that it's been sitting on my hard drive for 7 months. 

The origin of the two recipes is also rather prosaic: one came from a weight-loss cookbook, the other from the side of a can of beans. The rice came from "Looneyspoons" which was a cookbook my sister bought herself & my mother ended up buying me, and it's all about low fat errrrrv'rything and punny names. Lots of punny names. This rice, for example was "La Rice-A Bon-Eata". Yes, like the Madonna song. Yes, I'm ashamed. The beans (which I've dubbed "Los Frijoles Del Reyes") as off the side of a Goya Black Bean tin, and were named after two Matt Groening references: 1) On the Simpsons, when Sideshow Bob holds the town for ransom unless all TV is shut down. Bumblebee Man's telenovella says a goodbye in Spanish, and in it's final word, thanks "El Frijoles Goya". And a giant can of beans comes out and takes a bow. In Futurama, Leela gets sponsored by a bean company, with the slogan "they're the beaniest!" and later does a mexican version, but as Spanish has no word for "Beaniest", the actual Spanish translation is "the beans of kings!" So yeah. Beans, huh. Wacky.

Music Notes

Dread Zeppelin - "Misty Mountain Hop", from "5,000,000-" & "LA Woman" from "Hot & Spicy Beanburger"

Need to spice up your day? Feel like a Led Zeppelin cover band made up of reggae musicians fronted by a 300-lb Elvis Presley impersonator named Tortelvis? No? Well, here's Dread Zeppelin anyway. These guys have always been a whole lot of fun (another recommendation from David, as discussed in a previous entry), and despite line-up changes, style changes, and the fact they play less and less Zeppelin stuff, they remain a great thing. And how does Led Zeppelin themselves feel? Page hates them, Plant loves them, the rest are undecided.


Punny-Named Spanish Rice:
Serves 4-6 as a side



  • 1 medium onion
  • 1/2 a red capsicum
  • 1 clove garlic
  • 2 chicken stock cubes
  • 1 cup uncooked rice
  • 1 cup supermarket salsa, hot as you like (nothing too fancy, delicate flavours don't do well in this dish)
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoonground cumin
  • salt and pepper
  • Optional: 1 dried cascobel chilli & fresh coriander to serve



  1. Dice the onion & capsicum & finely slice the garlic.
  2. Get a non-stick pan with a lid on medium heat & cook the veg for 5 minutes or so.
  3. Throw in everything else along with 2 1/3 cups of water and bring to a boil.
  4. Cover with a lid or nearby plate, turn down the heat to medium-low and give it 25 minutes.
  5. When done, mix up the rice with a fork, seize & consume!


Los Frijoles Del Reyes
"The beans of kings!"



  • 1/2 cup chopped onion
  • 1/4 cup chopped capsicum
  • 2 cloves garlic, finely sliced
  • 1 400g tin black beans
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 tablespoon white wine vinegar or cider vinegar



  1. Cook the chopped veg & garlic with a little oil in a pan on medium heat for 8-10 minutes.
  2. Add everything else, turn up the heat & get it boiling.
  3. Reduce heat & simmer for 20 minutes.
  4. Serve with other things, seize & consume!