Pork with shredded kale and Fenugreek leaves(#methi) vindaloo

Made one of our favourite pork curries Pork VIndaloo, added 2 handfuls of shredded kale, as well as about 300g of frozen fenugreek leaves (bought at an Indian grocery store) ….right at the end to simmer with pork for last 10 minutes or so, then garnished with chopped coriander.

Pork Vindaloo with Fenugreek seeds and leaves

Whilst the bitter leaves of fenugreek are acclaimed by many Indians as an antioxidant with excellent healing powers for every thing from liver dis disfunction, to lowering cholesterol, I just love the bittery, earthy flavours that fenugreek leaves bring to spaces and Dhals. Find it, buy it and try it out?

Adding in shredded Kale to add more texture to the dish.

#Crunchy #Thai #Pork Belly Bites

Very naughty but nice! A crunchy, spicy typical Thai street food snack which makes a good side dish addition for a Thai feast.

Thai fried pork belly

We had it alongside our now traditional Boxing Day Turkey Pad Thai and a Salmon and Zucchini Green Curry to create a Thai feast.

Boxing Day 2020 Thai Feast

Prep time: 4 hours Cooking time: 15 minutes

Ingredients:

  • 400g boneless pork belly cut into bite-size pieces
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 cloves crushed garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 red chilli crushed
  • Juice of 1 lime
  • 4 tablespoons potato flour or plain flour
  • Vegetable oil for shallow frying

Method

1. Put pork into a bowl, add all ingredients except flour and oil

2. Mix thoroughly and allow to marinate for at least 4 hours or overnight.

3. Place flour on a plate.

4. Heat oil for shallow frying in a small deep frying pan or wok.

5. Cover pieces of pork in flour and then fry on medium-high heat for 8-10 minutes until golden brown and pork is fully cooked.

6. Drain on paper towel.

7. Garnish with red onion, coriander and wedges of lime and serve.

San choy bow #pork #waterchestnuts

Very hot day here in Sydney calls for quick an easy dinner. The crisp iceberg lettuce cups with pork mince and after chestnut filling was the perfect starter for dinner.

  • Ingredients
  • 300g pork mince
  • 2 cloves a garlic and small knob of ginger minced
  • 1/2 onion finely diced
  • 1/2 small tin water chestnuts drained and diced
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin
  • 2 tablespoons soy suace
  • Iceberg lettuce leaves crisped by soaking in iced water
  • 1 tablespoon vegetable oil

Method:

1. Heat vegetable oil, add onion and cook until transparent

2. Add ginger and garlic and warm through

3. Add pork mince and fork to break up

4. Add sesame oil, soy, oyster and Mirin to pork and mix well. Add 1/2 cup water and cook for 5 minutes

5. Add water chestnut and cook for another 5 minutes until water has evaporated

6. Add chopped coriander

7. Trim iceberg lettuce into neat cups. Place iceberg lettuce cups in iced water, then dry carefully.

8. Scoop pork mince mixture into iceberg cups and serve.

#Beancurd rolls with #Pork and #waterchestnut #yumcha #dimsum

I’ve always been fascinated but the concept of beancurd skin …you have to get it in speciality Asian stores but worth finding. It is actually made by lifting the skin that forms on the top of warmed soybean milk! It can be bought dried flat, which is what you need for this recipe, or in bunches.

These rolls are lightly fried, then steamed with a delicious simple sauce. Healthy and tasty…worth the effort hunting down the bean curd skin!

The filling can include Asian mushrooms and dried shrimps, or finely chopped prawns. You can also use chicken mince instead of pork.

Flat sheets of dried Beancurd skin for rolls

This recipe is excellent appetiser or side dish for dinner served with rice, steamed greens and chilli sauce. Great for leftovers and lunch.

Prep time: 40 minutes cooking time: 20 minutes

Ingredients:

  • 300g pork mince
  • 8 slices canned waterchestnut diced finely
  • 4 stalks spring onions diced finely
  • About 10 dried shrimp soaked in water, then chopped finely (optional)
  • 1 teaspoon white pepper
  • 2 teaspoons finely diced ginger
  • 1 egg white lightly beaten (keep egg yolk)
  • 1 tablespoon light soy sauce
  • 2 large sheets of beancurd skin cut into 8 long pieces about 10cm wide and 15-20 cm long
  • 2 tablespoons by vegetable oil
  • 1 teaspoon sesame oil
  • Lightly beaten egg yolk to use for sealing rolls

Sauce:

  • 1.5 cups chicken stock
  • 1 teaspoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon shaoxing wine
  • 1 teaspoon sugar
  • 2 teaspoons cornflour and 1/4 cup water
  • 1 teaspoon sesame oil

Garnish: finely sliced spring onions and chopped coriander

Method

1. Mix all stuffing ingredients in a bowl, except oils and egg yolk

2. Fill a large, flat baking dish halfway with warm water, immerse one sheet of bean curd skin in water then lay flat on a clean work surface.

3. Cut beancurd skin into 15cm x 20 cm rectangles.

4. Place a scoop of filling just below top of a rectangle and fold over beancurd skin horizontally, then fold in sides and roll into a spring rolls like shape, sealing edges with egg yolk. Repeat until you have about 10 beancurd rolls.

5. Heat vegetable oil and sesame oil in non-stick pan and fry rolls over medium-high heat until golden brown, remove and place on paper towel to drain excess oil.

6. Cut beancurd rolls in half, place into a baking dish.

7. Put chicken stock, oyster, soy sauces, shaoxing wine, sugar, into a small pot and bring to a simmer. Mix cornflour with water and stir through sauce, then simmer until sauce thickens slightly. Remove from heat, add sesame oil and mix through.

8. Set up steamer, pour sauce over rolls and steam for 15-20 minutes until pork mixture is fully cooked.

9. Scatter over with finely sliced spring onions and coriander and serve.

Portugal Revisted…#porkclams

Delicious dinner tonight …remembering our time in Portugal last year this time Pre-COVID 19. Feel so lucky to have got there. Great people, culture, art, and food!

Portuguese pork and clam stew with roasted red capsicum paste.

Here’s my original recipe

Portuguese pork and clam stew with roasted capsicum sauce

Cauliflower and fennel mash #mash #carbfree

Who needs potatoes, when you can have this delicious fennel flavoured silky cauliflower and fennel mash?

Easy as boiling the white part of the fennel for about 10 minutes, adding cauliflower florets and boiling until tender, drain, then whizz with a stick blender, add a touch of butter and salt the serve up.

Delicious with roast pork. I roast a few slices of cauliflower in the pork fat towards the end of the roasting time to top the mash with crispy cauliflower for texture.

Cauliflower and fennel mash alongside roast pork and green beans with fennel tops.