Asian-fried spaghetti of pork cubes, sugar snaps and egg, with cumin, oregano and chilli.
- The usual drill. Set the pasta away to boil in a pot.
- In a hot skillet and a little oil, fry minced garlic till fragrant.
- Toss in pork cubes and sugar snaps.
- Add in crushed cumin and oregano.
- When pork is almost done, move all to the side of the skillet. Add some oil in the pan and crack in an egg. Beat it erratically and let it cook in chunks.
- Toss in sliced chilli.
- Mix everything together and season well with freshly ground sea salt and black pepper.
- The pasta should be done by now. Drain and add to skillet. Stir everything together into a party of lovely colours.
There are a couple of things that are absolutely necessary in a couscous dish, especially if you’re making one ‘cos you crave the rich flavour of the brilliant Mediterranean. Oregano and Cumin are essential. Unfortunately, I had a craving and had no cumin powder of any sort. But here are the ingredients I used to satisfy the craving as best as I could:
- Onions, preferably red.
- Mushrooms, just because.
- Balsamic vinegar, for ZING.
- Garlic, for wholesomeness.
- Parsley, for healthy colour.
- Oregano, essential.
- Sage, as a pathetic substitute for Cumin.
- Tomato puree, for lush redness.
Roasted root vegetables like aubergines or cucumbers would’ve been lovely. Bell peppers even. But I really had to make do with what I had in the fridge and great thing I had Asparagus and Greek Feta to save the day.