Tag: Pork

Spicy Southern Thai pork rib dry curry

A shortcut recipe for a Southern Thai Pork ribs curry with a zesty, spicy, sweet, sour Thai curry sauce…yum.

I was looking for dinner ideas yesterday and stumbled upon a recipe for this traditional Southern Thai “dry curry”, called this because it doesn’t have coconut milk in it. Now this is a new delicious discovery!

Shortcut Recipe

The traditional Thai dry curry recipe involves making the hot spice paste from scratch, which looked quite involved ..probably worth it if a larger amount and all the fresh ingredients required are available.

To bypass making the paste from scratch, but try to achieve the flavours outlined in the original recipe, I decided to use a bought red curry paste as a base and add additional ingredients such as turmeric, lemongrass, lime zest, fresh chillies and garlic pounding these to a paste first and then adding the bought curry paste.

The resulting paste worked really well. This is the only hard work you will have to do as the rest is just simmering it all together for about an 1 hour and 20 minutes.

Using lean pork ribs with very little fat also meant that the end result wasn’t overly oily/fatty.

My additional ingredients

I also added small eschallots and chopped green beans which are optional but the sweetness of the onions and crunch of the green beans went well with the succulent, lip smacking ribs!

This will be going on a family favourites list!

  • Ingredients
  • 1 large rack of “American style” pork ribs, ask the butcher to cut in half vertically. (About 600g)
  • 12 kaffir lime leaves
  • 1 stick lemongrass
  • 4 cloves of garlic
  • 6 fresh red chillies
  • Knob of fresh ginger (about equal to quantity of garlic)
  • 1.5 teaspoons turmeric powder
  • 1 teaspoon shrimp,paste (optional)
  • Zest of 1 lime
  • 7 heaped teaspoons of bought Thai red curry paste
  • Juice of 1 lime
  • 1 tablespoon of cracked black pepper
  • 1 teaspoon white pepper
  • 1 tablespoon white sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons vegetable oil
  • 6 cups of water

Method:

1. Cut all the ribs into individual pieces slicing between them.

2. Slice 1/2 the stick of lemongrass, chop up 3 chillies, ginger, garlic and put into a mortar and pestle. Add the lime zest and pound all the ingredients until a paste forms.

3. Add the turmeric powder to the paste and mix through.

4. Add the bought curry paste and shrimp,paste and pound/mix together with your paste to amalgamate.

5. Heat oil in a heavy based pot (which has a lid), add curry paste and the 3 other chillies (left whole with stems removed). Stir fry paste until it is fragrant.

6. Add 1/2 cup or so of water to loosen up the paste, then add pork ribs and stir to coat ribs in sauce stirring continuously so ribs don’t stick and paste doesn’t burn. Add additional water if necessary. You just want the meat to “seal” rather than brown.

7. Add kaffir lime leaves, rest of water, fish sauce, black pepper, white pepper, sugar and bring to a boil, then reduce to simmer for 40 minutes.

8. Add eschallots, lime juice and stir.

9. After another 15-20 minutes, check curry is not sticking, see if your meat is tender. Add green beans, and a bit more water if necessary.

10. Cook for 5-8 minutes until green beans are just tender. Sauce should be well reduced and you will see the oil separating slightly on the sides. You want the sauce to be coating the ribs!

11. Garnish with finely sliced lime leaves, chopped coriander and serve with jasmine rice, and an empty bowl on the side for your rib bones!

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Pork Larb with Green Beans #larb #salad

This classic Thai inspired salad is a great weekday summer dinner that is very tasty.

Thai inspired Pork Larb Salad

We are currently using herbs from pots in our courtyard that are thriving through the Sydney summer. Mint, coriander, chilies and basil are essential for this recipe and luckily close to hand at the moment.

I serve this with lettuce cups and some jasmine rice making for a quick but satisfying lunch or dinner. Also perfect for leftovers for lunch the next day.

Ingredients:

  • Ingredients
  • 500g lean pork mince
  • 3-4 cloves of garlic finely sliced
  • 2 tbspoons Vegetable oil
  • 1 tsp sesame oil
  • 2 tablespoons fish sauce
  • 1/4 cup of lime juice
  • 1/2 teaspoon white pepper
  • 1 teaspoon white sugar
  • 2 red chillies finely chopped (and 2 left whole optional)
  • 1 small red onion finely sliced
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/2 cup basil leaves
  • 1 small Lebanese cucumber cut into sticks
  • 4-5 lettuce leaves trimmed to create cups
  • Lettuce trimmings
  • 1 cup frozen or fresh green beans

Method:

1. Slice onions and garlic and set aside

2. Trim lettuce to create cups, place in freezer to crisp up, keep trimmings to add to salad.

3. Chop chillies, coriander and make cucumber sticks. (do not chop basil and mint as these are better torn and scattered into the salad at the last minute)

4. Squeeze lime juice and set aside.

5. Blanch green beans until just tender if using fresh green beans.

5. Heat vegetable oil in a wok, add sesame oil, add garlic and fry till just golden.

6. Add pork mince (and whole chillies if using) fry until browned. (I put the whole chillies in as they are there for extra spice if required for chilli heads without making the whole salad too hot to handle)

6. Add fish sauce, 1/2 the lime juice, pepper, sugar, chillies and stir through, then add green beans and allow to simmer for 1-2 minutes until beans are heated through. Add some water here if required but not too much as you don’t want too much liquid.

7. Add all other ingredients to wok, including rest of lime juice, and tearing in mint and basil leaves. Gently toss. Taste to see if balance is how you like it, as you can always splash in more fish sauce or lime juice….or chop up one of the whole chillies if not spicy enough for you.

8. Serve with lettuce cups and jasmine rice.

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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.

Shanthini2 Comments

Thai Red Roast Pork

This is a succulent roast pork recipe that is so easy to make. As well as being delicious thinly sliced and accompanied with cucumbers as a centrepiece of a Thai meal, the leftovers are delicious in Thai Pork Noodle Soup. If you can’t be bothered making it, of course you can buy red roast pork readymade from your local Chinatown.

Prep time: 5 minutes Marinate: minimum 2 hours or overnight

Cooking time: 50 minutes

Ingredients:
1 kg of pork loin fillets
1/2 teaspoon red food colouring
1/4 cup of water
1 tablespoon each of fish sauce, hoisin sauce, light soy sauce, Chinese cooking wine or sherry
1 tablespoon sugar
1 tablespoon freshly grated ginger
3 cloves garlic crushed
1/2 teaspoon five spice powder
2 star anise crushed
1 tablespoon sesame oil
Coriander to garnish

Method

Put all ingredients except pork, water and red food colouring in a blender and blend until a smooth paste form

Mix red food colouring and water in steel or ceramic bowl

Add pork and using gloves massage food colouring, then marinade into meat, cover with plastic wrap

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Set aside in refigerator for at least 2 hours or overnight

Pre-heat oven to 230 degrees celcius

Put pork on roasting rack and keep marinade for basting

Cook pork for 10 minutes to create a “crust”, then lower heat to 180 degrees and baste regularly with marinade, cook for another 45-50 minutes at least. Check meat to ensure it is cooked – Be careful not to cook too long as it will dry out.

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Serve warm after resting for 10 minutes, then slicing. Goes well with sliced cucumber and Thai sauces or use in stir fries and soups.
Serves 4-6

Shanthini1 Comment

Portuguese pork and clam stew with roasted capsicum sauce

We used to have this dish at the Petersham Portuguese Chicken Shop and Restaurant in Sydney before it burnt down in a terrible fire. I have never made it at home but thought I’d try it out for something a bit different. I did a bit of research on the Internet and checked a variety of recipes, some with and without the capsicum paste, before deciding on this version. The stew comes from the Alentejan region of Portugal and is usually served with fried potatoes but can be served with crusty bread or plain rice.

Marinating the pork in the milk and wine overnight tenderises the pork and gives it a lovely almost silky texture when cooked. The roasted capsicum paste can be made the day before as well if you want and adds a sweetness and a subtle spiciness that compliments the natural saltiness of the clams. The clams can be replaced by cockles but purging them by soaking in water is important to remove any grit.

So, please note the time required for marinating the pork and purging the clams below.

Marinating time: 8 hours or preferably overnight
Purge clams: 2 hours soaking in water to remove any grit
Prep time: 10 minutes  Cooking time: 1. 5 hours (including roasting capsicum)

Ingredients:
Roast Capsicum Sauce:
2 medium size red capsicums
8 cloves of garlic unpeeled

Pork Marinade
500g pork belly rind removed and cut into 2.5cm cubes
1 cup milk
1/2 cup wine
2 bay leaves
1/2 tspoon cracked black pepper
1/4 tspoon salt

Stew:
4 eschallots thinly sliced
4 cloves garlic crushed
4 tablespoons olive oil
1 cup vermouth or dry sherry
1/2 cup capsicum paste
1-1.5 cup chicken stock or water
1 kg of clams soaked in water for 2 hours, washed and drained
1/2 bunch of thyme tied with kitchen string
500g marinated pork belly removed from marinade and patted dry on kitchen towel
chopped parsley to garnish

Method
Marinate pork belly pieces in milk, white wine, peppercorns, salt and bay leaves mixture overnight or at least 8 hours

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Marinate pork overnight

Cover clams with cold water and soak for 2 hours, changing water a few times to remove grit

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Drain clams after soaking for 2 hours in water

Pre-heat oven to 200 degrees celcius and roast whole capsicums and unpeeled garlic cloves sprayed with olive oil until capsicum blisters and starts to blacken, after 25 minutes raise heat to maximum to blacken capsicum if necessary, turn capsicums through roasting process. Remove from oven and place capsicums, not garlic, in a plastic bag and tie a knot in it. The heat from the capsicums will create a little steam bag and make the skins peel off easily when you take them out. Skin, reseed and chop the capsicum flesh. Peel and chop garlic. Blitz capsicum and garlic in a small food processor to create a paste.

Heat oven to 180 degrees celcius.

Heat half the oil in an non-stick frying pan and fry pork pieces on high heat to brown on all sides. Remove from oil and drain on paper towel.

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Fry pork to brown

Heat other half of the oil in a heavy based casserole pot, then add eschallots and garlic and cook slowly until onions are translucent.

Add pork and 1/2 cup capsicum paste, vermouth or sherry to onion mixture in pot and place in oven, uncovered for 30 minutes.

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Stew pork in oven for 30 minutes uncovered

Add clams, stock and thyme. Cover pot and put back in oven for 15-20 minutes or until clams open.

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Add clams, stock and thyme

Remove thyme, garnish with parsley and serve with potatoes, rice or bread and a crisp, green salad.

Serves 4

Shanthini5 Comments

Carrot cake and more at Zion Rd Hawker Centre, Singapore

We had heard about carrot cake from our son Nick who is currently living in Singapore. This is not carrot cake as we know it but a pancake made with diced daikon radish, flour, scallions/spring onion cooked in plain, sweet or savoury style and can be made into an omelette when fried with eggs.

Intrigued by this description we went to the Zion Road Hawker Centre which claims one of the best carrot cake stalls. Situated alongside the river at the end of Zion Road, in River Valley, this food centre is a smaller, spotlessly clean traditional eating venue with about 25 stalls. On Saturday morning when we visited the centre was filled with locals enjoying early lunch.

As with most hawker centres, each stall has a speciality which it is usually renowned amongst locals for. We headed directly to the Lau Goh carrot cake stall, quickly followed by the stall for Chicken Rice and Bak Kut Teh(pork rib broth). Friendly stall holders helped us with our orders and soon we were tucking in to lunch.

The Carrot Cake which is more like a radish scramble was a mixture of “white” without kecap manis, “dark” which has the sweetness of kecap manis and some scrambled with egg. Somehow the various textures and flavours combine to produce a delicious outcome which is worthy of it’s reputation.

Carrot cake Singapore style - radish, onion, flour steamed then fried and scrambled with eggs.
Carrot cake Singapore style – radish, onion, flour steamed then fried and scrambled with eggs.

I was surprised to see the chicken rice served with the sweet, salty kecap manis and slightly chilli sauce poured over the top of the sliced poached chicken and rice, garnished with spring onions and cucumber. The sauce had been absorbed by the rice and chicken and to my taste the flavours of each of the elements in this famous dish were not as distinct. Having said that the combined version was tasty and still ticked all the comfort food boxes. The clear, chicken broth accompanying heightened the flavours of the dish whilst also acting like a palate cleanser.

Zion Road Hawker Chicken rice with kecap manis sauce and spring onions
Zion Road Hawker Chicken rice with kecap manis sauce and spring onions

The Bak Kut Teh is another famous Singapore/Malay soup with each country boasting distinct versions. It is a slow cooked pork rib broth served with sides of rice, kecap manis with fresh chilli and green tea. This version had a mixture of herbs, whole cloves of garlic in their skins, and a seaweed textured green fern in it. Spicy with white peppercorns and with a hint of star anise with tender pork falling off the bone, this Bak Kut Teh was fresh and fulfilling. For added flavour we burst open the super soft garlic and mixed it through the broth!

Bak Kut Teh - Singapore Pork rib soup with garlic and herbs
Bak Kut Teh – Singapore
Pork rib soup with garlic and herbs

All in all our visit to this authentic, local Hawker centre was fun, delicious and very, very cheap. Hanging out with local residents having their Saturday lunch in relatively peaceful surrounds was also a nice way to get an insight into the lives of real Singaporeans.

Shanthini3 Comments