Hi! I’m now back from Tunisia (yes, Northern Africa) and am suffering from post-holiday blues so play nice, ok? Three and a half days of lazing by the pool, soaking up the nothing-but-blue-sky thirty-something degree heat plus a 60 minute massage has un-knotted my knots, un-stressed my stresses and really has me believing that I should just pack up and move out there. Seriously.
In the mean time though, reality is still biting, so here I am and yes this post is totally about BBQ pork!
Normally when I travel, I complete submerse myself in the local cuisine (and yes, when I go to China I will totally have fried-scorpions-on-a-stick, but I draw the line at seahorse-on-a-stick… yes they have that, true story, but ick!). However, this particular trip to Tunisia saw me cocooned in the comfort of our resort, where the pool was magnificent but the food left much to be desired.
Catering for one and all, the resort offered death by buffet a multinational buffet for breakfast, lunch and dinner. This wouldn’t normally be a bad thing except that after a day, I was over the roast beef and six different kinds of salad and craved something local! Note to self: be careful what I ask for, during our last trip to Morocco, we had so much North African cuisine that even now, if my tummy so much as heard through the grapevine that I was about to subject it to just one grain of couscous, it might subject me to a spontaneous and uncomfortable case of IBS.
I shouldn’t whinge though. I did find some deliciousness amongst the multinational. My favourite being the breakfast buffet: made-on-the-spot omelette with fillings of choice, crepes (I always ordered two, one filled with nutella and the other with sugar – come on I’m on holidays!) and a fresh fruit salad.
Anyway, eating aside, we literally spent all of our time by the pool or beach, packing a season’s worth of tanning into three full days. I was a good girl, I lathered up with SPF30+ but oops I missed a tiny bit in a rather delicate spot. Now that I’ve said delicate I’m scared everyone’s picturing an R-rated spot on my body, but just to assure you, this area is absolutely G-rated, although having a think about it now, its proximity to an MA15+ region may bump its classification up to PG. Oh gawd, am I making it worse? It was my effing armpit ok?!
So here I am, tanned sexy brown from head to toe, with an armpit that’s just mildly red now, but a couple of days ago, wowzers, it was burnt a lovely shiny red and totally reminded me of Chinese style BBQ pork. Charming.
Having to blog about my armpit looking rather like BBQ pork didn’t turn me off at all (such is my love, leniency and understanding for all things yummy). In fact it had me craving my BBQ pork and egg noodle stir-fry, and as soon as I got home tonight, guess what I did? Ah, you’re too clever!
| BBQ pork with egg noodles |
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| 1 portion of BBQ pork from local Chinese restaurant, in sauce (hint, I always keep a serve in the freezer, who knows when you’ll need it?) 250 grams fresh egg noodles Bean sprouts 1/2 carrot, grated 1/2 red onion, finely sliced 1/2 cabbage, chopped Oyster sauce Sweet chilli sauce 1 teaspoon olive oil |
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| Serves 2. |