Tag: pork

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food: pork steak, lemon, mustard & curry

Ingredients:

2 pork steaks (they might be called something different in your ‘hood)
about 1 oz butter
juice of a lemon
1 heaped tsp favourite mustard (I used Dijon)
2 heaped tsp favourite curry powder

Method:

Melt the butter in a flameproof casserole/baking dish whatever. Add the lemon juice and mustard. Add the pork fillets, roll them round a bit so they’re coated. Sprinkle a heaped teaspoon of curry powder over each. Cover with foil and bake in a medium oven until you think they’re cooked. Maybe 45 mins. Uncover for the last while and baste.

Probably a bit dry without a sauce, so I’m about to serve mine with quinoa and a yoghurt dressing involving a little chili sauce, garlic and a load of coriander. Also with roasted vegetables. You can make up your own version of that.

For dessert: almond cake with oranges and lemons

Posted on

pork steak, lemon, mustard & curry

Ingredients:

2 pork steaks (they might be called something different in your ‘hood)
about 1 oz butter
juice of a lemon
1 heaped tsp favourite mustard (I used Dijon)
2 heaped tsp favourite curry powder

Method:

Melt the butter in a flameproof casserole/baking dish whatever. Add the lemon juice and mustard. Add the pork fillets, roll them round a bit so they’re coated. Sprinkle a heaped teaspoon of curry powder over each. Cover with foil and bake in a medium oven until you think they’re cooked. Maybe 45 mins. Uncover for the last while and baste.

Probably a bit dry without a sauce, so I’m about to serve mine with quinoa and a yoghurt dressing involving a little chili sauce, garlic and a load of coriander. Also with roasted vegetables. You can make up your own version of that.

For dessert: almond cake with oranges and lemons

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food: Hoisin Pork

Hoisin Pork, Linda Reid stylee.

Ingredients:
2 x pork fillet steaks
5 cm fresh ginger, chopped very finely, pulped even
1 large clove of garlic, crushed
2 tbsp Hoisin sauce
2 tbsp dark soy sauce
2 tsp light soft brown sugar
1 tsp five spice powder
2 tbsp sunflower oil
2 tbsp honey

Method:
Trim any fat off the pork, leave them whole but flatten them a little. Place the pork and marinade ingredients in a plastic bag or sealable box and make sure everything is completely mixed and covered. Leave in the fridge for at least two hours or preferably overnight. Remove from marinade and cook over a medium heat until cooked through. Don’t pierce the meat unless you want to lose your juices.

If there’s marinade left over, I stick it in a pot and cook it up, possibly adding a little chopped tomato to make a pouring sauce.

Posted on

Hoisin Pork

Hoisin Pork, Linda Reid stylee.

Ingredients:
2 x pork fillet steaks
5 cm fresh ginger, chopped very finely, pulped even
1 large clove of garlic, crushed
2 tbsp Hoisin sauce
2 tbsp dark soy sauce
2 tsp light soft brown sugar
1 tsp five spice powder
2 tbsp sunflower oil
2 tbsp honey

Method:
Trim any fat off the pork, leave them whole but flatten them a little. Place the pork and marinade ingredients in a plastic bag or sealable box and make sure everything is completely mixed and covered. Leave in the fridge for at least two hours or preferably overnight. Remove from marinade and cook over a medium heat until cooked through. Don’t pierce the meat unless you want to lose your juices.

If there’s marinade left over, I stick it in a pot and cook it up, possibly adding a little chopped tomato to make a pouring sauce.

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food: baked eastern pork

Just adapted this on the spur of the moment when we were having some friends over shortly after Christmas so everyone was bored with turkey and ham. The main differences being the method of cooking and a wetter marinade.

Feeds 6 to 8.

3 pork steaks, sliced thinly across the grain
heaped tbsp sesame seeds
heaped tsp cumin seed
tsp fennel seeds
heaped tsp medium curry powder
level tsp berbere (optional)
juice of one lime
tbsp rice vinegar
tbsp light soy sauce
tbsp sesame oil
tbsp honey
tbsp sunflower oil + a dash more
3 or 4 cloves of garlic, minced.

Method:

Combine all the ingredients and chill in a closed container in the fridge for a few hours. Agitate often to combine the flavours. Heat the oven to 180C while this is chilling, then spread the mixture over a large roasting tin. Cook for about 30 minutes, or until slightly burnt at the edges.

Serve with boiled rice and green beans cooked in coconut milk, garlic and chili on a bed of shredded cabbage.

Posted on

baked eastern pork

Just adapted this on the spur of the moment when we were having some friends over shortly after Christmas so everyone was bored with turkey and ham. The main differences being the method of cooking and a wetter marinade.

Feeds 6 to 8.

3 pork steaks, sliced thinly across the grain
heaped tbsp sesame seeds
heaped tsp cumin seed
tsp fennel seeds
heaped tsp medium curry powder
level tsp berbere (optional)
juice of one lime
tbsp rice vinegar
tbsp light soy sauce
tbsp sesame oil
tbsp honey
tbsp sunflower oil + a dash more
3 or 4 cloves of garlic, minced.

Method:

Combine all the ingredients and chill in a closed container in the fridge for a few hours. Agitate often to combine the flavours. Heat the oven to 180C while this is chilling, then spread the mixture over a large roasting tin. Cook for about 30 minutes, or until slightly burnt at the edges.

Serve with boiled rice and green beans cooked in coconut milk, garlic and chili on a bed of shredded cabbage.