Tag Archives: Chinese leaf

Honey Braised Pork Shoulder

Pork shoulder fillet braised in garlic, ginger and honey north of carrot and red chilli, served on wilted Chinese leaf.

  1. In a skillet with some water, make a broth of minced garlic, ginger, soy sauce, carrot and red chilli. When the water comes to a boil, incorporate about a tablespoon of honey, depending on how much broth you’ve made. Taste the broth, it should be a sweetish-salty flavour.
  2. Set in the fillet of pork and braise till done.
  3. When the pork is almost done, add in the Chinese leaf and remove all once cooked.
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Salmon & Sage Pasta

 

Seared fillet of salmon on pasta with Chinese leaf, mushrooms, chilli and dried sage.

 

  1. Set pasta away to cook in a pot of salty boiling water.
  2. In a pan with a little bit of oil, sear the fillet of fish skin side down till just done. Set aside to rest.
  3. In the same pan, toss in minced garlic and fry till fragrant.
  4. Add in shredded Chinese leaf and quartered mushrooms.
  5. Crush in dried sage leaves and season well with freshly ground sea salt and black pepper.
  6. Add sliced chilli when vegetables and mushrooms are almost cooked.
  7. Drain spaghetti and mix together with the Chinese leaf and mushrooms well. Add a generous lug of good extra virgin olive oil to loosen everything up nice and smooth.
  8. Plate up and serve, boasting the skin of the salmon in its crisp golden glory.

It’s absolute melt-in-your-mouth heaven to indulge in a large nugget of fatty salmon meat, pan-seared to perfection and luxuriously devoured whole.