Orzo is one of those things I love, then forget exists, then read about and rember I love it. Thus it was this week, when I read Nigella’s Chicken In A Pot with Lemon and Orzo
I love Chinese meals of rice, greens and meat. This months meatbox had a lovely slab of pork belly in it so I got to scratch my itch and try using the Unknown Tingly Green Sauce I last had it in Tingly Chinese Chicken
One of the things that takeaways excel at (and that I assume is dreadfully bad for you) are those dishes where chunks of meat are crisp but coated in a spicy sweet unctuous sauce.
There’s something very satifying about eating spicy food scooped up in a leaf. This is 10 mins from start to face.
You will need Pork mince (about 300g in my case) 2 small hot chillis (I used birds eye) 1 lime 1 stem of lemon grass, finely chopped (I cheated and used the pre-packaged puree - abot a teaspoon) 1 fat inch of ginger 2 cloves of garlic, finely chopped (I cheated again!
I was looking for a way to use up a ripe aubergine and some excellent pork mince when I ran across this rather excellent looking roast aubergines with Szechuan fragrant pork made by Thomasina Miers.
Pork mince isn’t very diet friendly, but it is delicious and a little goes a long way. I have a lot of dried lemon peel left from an experiment (to be blogged) so I thought I’d combine the two.
One day I’ll cook mushrooms without cream, but that day is not today. I boody ove mushrooms, and when you leave them chunky they’re so good as part of a main course.
I had a great pork chop that had been lurking in the freezer for well over a year and needed eating. Instead of grilling it fully loaded or deep fried it, I decided to bread and bake it.
BBQ masters will hate everything about this, but the result, tender, moist, hot but not crazy hot, is well work the pay off. These were baked in the oven then finished on a reasonably hot BBQ with a smoke box.
Years ago I saw a South American dish on TV which involved a double chop (side to side, not 2 bones thick) with the strip of belly attached that was marinades in garlic and other things then deep fried.
I doubt this is in any way authentic to any country, but get passed that and dig in.
You will need A chunk of bely pork A handful of kale Sweet chili sauce Five spice Dark soy White wine vinegar Noodles Sesame Do Score the fat right though Rub the 5 spice into the meat side of pork Mix sweet chili, soy and vinegar Stick meat and mix into an air tight plastic bag and marinade for as long as you can Pour off the marinade and reserve Wrap the pork in tinfoil and bake at 150 for about an hour Unwrap, place fat side up, pour over the marinade and shake on sesame seeds Bake at 180 for about 20 minutes until the top is crispy.
I love a good pork chop but unless you’re careful they can get dry. Ignore those dreadful things with the fat taken off in the supermarket and get yourself with the skin still on and a good layer of fat on them from your butcher (or meatbox).