In our weekly live cook on the Big Green Egg’s we cooked:
– Vietnamese spring rolls – rice paper spring rolls, filled with a pork mince and vegetables, then deep fried in the Big Green Egg wok.
– Japanese pork rice bowl, with pickled mustard leaves, pickled ginger, and pickled radish, topped with spring onions and Kewpee Japanese mayo.
– Spiced Italian Meatballs – cooked with a touch of chipotle in a rich tomato sauce.
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