#Homestyle #Pork #Vindaloo

This is what we’re having for dinner tonight! It’s not as fiery as it sounds and is downright delicious.

The vinegar tenderises the pork and it cooks to a beautiful texture without drying up. It”s not one of my family recipes but it is a favourite now in our home.

Here’s the link to my original post from 3 years ago when I had a lot fewer than 3,395 followers. Hope you try and enjoy!

https://freespiritfood.net/2017/06/11/pork-vindaloo-with-dried-and-fresh-chillies/

Ginger Pork with soba noodle salad

This pork dish is healthy and quick to make, great for a weeknight dinner and it’s delicious. With a quick marinade in sake and ginger juice, the pork is tenderised and any meaty smells vanish.

The accompanying soba noodle salad can have any vegetable ingredients you like, but I love the crunch of the endamame. I keep a packet of frozen endamame in the freezer and throw it into salads often.

This recipe serves 2 but is easily adaptable for more.

  • 300g piece of pork fillet
  • 2 tsp sake (Japanese rice wine)
  • 1 tsp ginger juice (squeeze juice out of grated ginger)
  • 1 tbsp vegetable oil

Ginger Sauce

  • 2 tbsp sake (Japanese rice wine)
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tbsp grated ginger
  • 1 tbsp thinly sliced ginger

Soba Noodle Salad

  • 100g Soba or buckwheat (Zaru soba) noodles
  • 1/2 cup frozen Endamame cooked in microwave
  • 1 Grated carrot
  • 1/2 Thinly sliced yellow/red capsicum
  • 1/2 cup bean shoots
  • 1 red chilli finely chopped
  • Dressing: 1 tablespoon Mirin, 1/2 sesame oil, 1/2 tsp vegetable oil, Lime juice

Method

1. Marinated pork fillet in sake and ginger juice

2. Very thinly slice pork

3. Mix ginger sauce ingredients in a bowl.

4. Heat oil in a non-stick (preferred) frypan over medium high heat.

5. Pan fry the the pork, browning on both sides, then adding the sauce sauce, cooking for 2-3 minutes until cooked but tender. try to keep pork flat during this process, not like stir fry.

6. Cook the noodles according to packet instructions, drain then add salad ingredients and dress.

Serve pork with noodle salad and green salad on the side.

Tim Ho Wan #michelin #dimsum #hongkong

After reading much about Tim Ho Wan’s baked bbq pork buns and homemade dim sum, we were on a mission this morning to find the original store in Hong Kong of what is now a very popular chain of restaurants.

True to the reviews the pan fried and baked bbq pork buns are absolutely delicious, with tasty pork filling encased with a light, fluffy and slightly crispy pastry. Very different to the palate binding texture of traditional pork buns.

We also tried their congee with preserved egg, steamed chive and shrimp dumplings, steamed beef brisket with turnip and steamed pork spare ribs with black bean. It was all very tasty and well executed.

The restaurant itself is unassuming and was packed with locals enjoying Saturday morning brunch/breakfast.

Definitely worth the short trip from Tsim Sha Tsui up to Olympian City 2 in Tai Kwok Tsui, West Kowloon.

Thai style Stir fry pork with zuchinni noodles

Stir fry pork with Thai green chilli paste, fish and oyster sauces, eggplant, bamboo shoots, green beans with zuchinni noodles.

Healthy, yummy and carb free! Easy weeknight dinner!

#Pork and #fennel casserole with #Zuchinni noodles

This pork and fennel casserole with olives sprinkled with grated Parmesan paired with zuchinni noodles was delicious.

#Indian Spiced Roast #Pork Belly

I usually just make a simple roast pork belly seasoned with salt and pepper, and then jazz it up like in Crispy Asian Pork Belly Salad or serving with a tasty side like braised Italian.red cabbage.

Last night I decided to try adding some Indian flavours by using a sea salt rub and spicy paste, then roasting over a bed of dried chillies, using a similar technique technique to Indian Hunters Style Roast Lamb, but not needing any extra ghee or oil.

The fat from the roasting pork “fries” the dried chillies and curry leaves underneath releasing a smoking, spicy flavour into the pork. There is hardly any fat or oil left when the cooking process is complete as the chillies absorb all the oil.

The resulting pork was slightly spiced and went deliciously with my Pineapple, coconut and chilli sambal and a crispy, crunchy Shredded Brussel Sprout and Green Bean salad.

Prep time: 2 hours including marination cooking time: 2 hours

Serves 2-3

Ingredients:
600g boneless pork belly with the skin scored (Ask your butcher to do that)

Sea Salt Rub
1 tablespoon sea salt
1/2 teaspoon turmeric
1 teaspoon fennel powder
1/2 teaspoon chilli powder
1/2 teaspoon cracked black pepper

Garlic Spice Paste
3 cloves of garlic
1/2 teaspoon table salt
1/4 teaspoon turmeric
1/2 teaspoon fennel powder
1/2 teaspoon cracked black pepper
1 teaspoon vegetable or olive oil

For Roasting:
15 dried red chillies
2 stalks of curry leaves

Method:

Combine sea salt rub ingredients in a small bowl.

Crush garlic with table salt to a paste in a mortar and pestle.

Combine garlic spice paste ingredients in a seperate small bowl

Place pork skin side down on a board.

Pierce meat side of pork with a knife to make lots of little “holes”.

Rub garlic spice paste thoroughly into the meat side of the pork.

Turn pork over.

Pat top of pork (skin side) as dry as you can get, and then rub half of the sea salt mixture into the skin and scored surfaces.

Place pork in fridge uncovered for 1-2 hours or overnight to dry out.

Heat oven to 220 degrees celcius on fan force.

Line a roasting tray that the pork can fit snugly into with foil, then baking paper.

Break dried chillies in half and lay with the curry leaves on the tray in area that pork will be placed on.

Remove pork from fridge, pat top dry again and rub rest of sea salt mixture into the skin side. place pork directly on the bed of dried chillies and curry leaves.

Place in oven to roast for 30 minutes at 220 degrees then reduce heat to 170 degrees for another 1 hour and 20 minutes. Pork should be just cooked by now with juices running clear.

Turn on grill or turn up oven to highest heat to finish off the crackling, watching carefully so the skin puffs up more but doesn’t burn

Remove pork from roasting pan, brushing off all the chillies and curry leaves from the underside, then allow to rest for 10 minutes or so, before sticking into thinking pieces to serve.

Serve with sides such as Pineapple, coconut and chilli sambal or Roasted Cauliflower, Orange and Baby Spinach Salad