Sunday, 4 August 2013

Spicy and sour pork with noodles

I adapted this from a Jamie Oliver recipe where he makes a sour sauce made of rhubarb to cook the pork in, but I did not have any rhubarb. So I used a lot of lime juice instead.
Stage one - cut your pork belly into big chunks, and cook it in a marinade made of honey (4tbsp), soy sauce (4 tbsp? Possibly too much), 2 red chillies, 4 cloves garlic, a thumb of ginger, and juice of 3 limes. Cook it at 180c for 1 hr 30 mins, covered.
When it is cooked, get a frying pan on a low heat and fry the pieces (or just a few of them) gently for about 30 mins. Very very slowly, and keep turning them over. This will render even more fat out, and make them sticky and unctuous.
Let them rest a little bit while you assemble the rest. Hot noodles in bowl. Pork pieces on top. A spoon or two of the marinade. Then scatter over fresh coriander leaves, chopped red chilli, sliced spring onion, cucumber shavings, then squeeze over more lime juice. 

Saturday, 3 August 2013

Dangerous Chow Mein

I cooked some noodles, and stir fried some sliced chicken breast. After a few minutes, I added a splosh of soy and a splash of rice wine, and let them bubble away. The chicken became brown, and sticky. I then added sliced spring onions, finely chopped ginger and garlic, and slices of red chilli. Then the drained, cooked noodles went in. Finally I had some chow mein sauce from the chinese supermarket, and totally overdoing it, added that too. Perhaps this final step was not absolutely necessary.

I have chilli, garlic & ginger fumes coming out of my nose. This really was bloody delicious.