Tag Archives: Pork

Rosemary(ed) Pork Spaghetti

It’s been a busy busy week. Here’s one of the hasty but hefty meals I made during the course of the past seven days.

Stir-fried and real quick to make.

Almost Asian, use a fork to rake.

  • 1 portion quick cook spaghetti
  • 1 clove garlic, minced
  • 80g lean pork, or pork shoulder, thinly sliced
  • 2 inches carrot, cut into small 1-inch slices
  • 1 brown mushroom, sliced
  • 1 handful young spinach leaves
  • 2 sprigs fresh rosemary
  • 1 tbsp vegetable oil
  • sea salt and black pepper, freshly ground

•••

  1. As always, set your pasta away in a pot of boiling water. Carrots go in there as well.
  2. In a hot wok, heat up the oil. Dip the sprigs of rosemary into the pasta pot for 5 seconds, before tossing into the wok. TIP! This exposure to hot water for such a short time make a world of a difference; the herb begins to release its fragrant oils.
  3. Just before the rosemary starts getting too happy in there, toss in the garlic and fry till fragrant.
  4. Then add in the pork. Stir about and add water from the pasta pot in small quantities, to aid to cooking of the meat.
  5. The pasta should be done soon. So toss in the mushrooms to the wok now.
  6. Drain the pasta when al dente and add to the wok. Turn off the heat.
  7. Spinach goes in as well. Mix well.
  8. Season accordingly with sea salt and black pepper.
  9. Once spinach has wilted, serve.
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Pork Sausage & Asparagus Spaghetti

There’s something about asparagus and pork that’s very pleasant; remember how it’s lovely with bacon? (King’s Asparagus, Asparagus & Bacon Penne)

Inspired by Aglio Olio and the lovely pork and asparagus combination, here’s a quick spaghetti dish to whip up that’s sure to satisfy your craving for that saltish non-slurpy pasta.

  • 1 portion quick cook spaghetti
  • 2 pork sausages, skinned
  • 6 stalks asparagus
  • 1/4 yellow pepper, sliced
  • 1 chilli, finely sliced
  • 1 clove garlic, minced
  • 1 handful fresh arugula
  • 1 pinch dried basil
  • 1 pinch dried oregano
  • sea salt, freshly ground
  • black pepper, freshly ground
  • olive oil
  • fresh Parmesan
•••
  1. As always, first get your spaghetti into a pot of boiling water.
  2. Drizzle the wok with a little bit of olive oil, and toss in the sausages. Make sure the skin’s removed. Let it sizzle for a bit, so the fat gets rendered out.
  3. Then, in goes the garlic, fried till golden.
  4. Toss in the peppers and asparagus.
  5. Add the herbs and seasoning now, then stir about till the veggies are done. (Personally, I like my peppers and asparagus is little overdone, if you can get them be slightly charred, even better. The minute tang of bitterness will go a long way.)
  6. Your spaghetti should be about done now, if not already done. Drain and add to the wok.
  7. Mix everything together thoroughly.
  8. Dish it out onto a pretty plate, with a generous pinch of arugula atop.
  9. Using a speed peeler, strip a more than a couple of slices of Parmesan on.
  10. Drizzle a round of olive oil and serve. To yourself, of course.

Sausage Penne Bolognese

Even though I think the best way to have Bolognese is with spaghetti, sometimes penne is a pretty good change. Served in a deep bowl, all you need is a fork to stab and shove.

INGREDIENTS:

  • 2 pork sausages
  • 1 small handful of frozen peas
  • 2 inches of a medium carrot, diced finely
  • a quarter of an onion, diced finely
  • 1 small small knob of butter
  • 1 clove of garlic, minced
  • chilli, minced (optional)
  • 2 tsp of double concentrate tomato puree
  • a pinch of dried basil
  • sea salt, freshly ground
  • black pepper, freshly ground
  • freshly grated Parmesan,
  • a couple of fresh basil leaves
  • 2 handfuls of quick cook penne
COOKING:
  1. Get your pasta boiling in a pot.
  2. In a hot wok, toss the peas in.
  3. Once they’ve defrosted for a bit, dump the carrots in, together with the small small wad of butter. Toss.
  4. Then add the garlic and onions. Let them fry away happily, tossing occasionally.
  5. If you want it slightly spicy, add in the chilli now.
  6. Peel of the skin of the sausages and throw them into the wok. Cut them erratically with a spatula whilst stirring everything together.
  7. Scoop out some of the starchy pasta cooking water and pour into the wok.
  8. Stir in the tomato puree and add more pasta cooking water accordingly.
  9. When you’ve got the consistency you want, and the sausages cooked, pinch in the dried basil, salt and pepper. Stir and turn off the heat.
  10. Drain pasta.
  11. Serve with bolognese. Garnish with Parmesan and fresh basil leaves.

15-minute meal for the famished soul.


Pork Shoulder: Five-Hour Slow Roast

Dear Samuel, it’s your birthday today, so this one’s for you.

*****

This is how a Five-Hour Pork Shoulder Slow Roast would look like.

Especially after being completely macerated with a pair of tongs and a cerated knife.

Okay, I screwed up the crackling on this one big time. But the meat was just perfect. It better be after five hours of baking in the oven.

  1. Get a hunk of pork shoulder (about 800g to 1kg) from the supermarket or butcher. If you can get it with the bone in, even better.
  2. I can’t comment much on how to do the crackling right. But in theory, here’s how it goes: Score the skin half a centimetre deep, and about a centimetre apart. Rub salt into the crevices.
  3. Season everywhere else with freshly ground sea salt and black pepper.
  4. Get the whole hunk of meat on a roasting dish and stick it in the oven for 30 minutes, at 220ªC. This should make a crackling happen.
  5. When the crackling looks right, wrap the whole dish snugly with a double layer of foil and stick it back into the oven for 4 hours, at 180*C. Go out and have a beer with the lads, or have a nap.
  6. Prepare some stuff to accompany the pork shoulder – carrot slices, diced onions, smashed garlic (a whole bulb, skin on) and a couple of rosemary sprigs.
  7. After four hours, remove the foil and set in the carrots, onions, garlic and rosemary. Baste everything in the fat rendered at the base of the dish.
  8. Stick it back into the oven for another half hour before serving.

It sounds like a lot of work to do, but it’s so simple for something so amazing. Tender tender goodness.


Pork Belly in Chinese Gravy

Ingredients

  • 200g pork belly, thinly sliced,

marinated with:

  • 1 tbsp cornflour
  • 2 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp freshly ground black pepper
  • 1 dash white pepper powder

*****

  • half a bulb garlic, minced
  • 2 inches of a large carrot, cut into small inch-long pieces
  • 1 tbsp vegetable oil
  • 3 tbsp dark soy sauce
  • salt
  • 300ml water
  • a pinch of fresh coriander leaves, chopped

Preparation and Cooking

  1. Marinade the pork belly and prepare the carrot and garlic.
  2. In a hot wok with the vegetable oil, fry the garlic till fragrant.
  3. Toss in the carrot and fry till almost done.
  4. Put in the marinaded pork belly and stir about, adding water in small quantities, adding each time the wok gets dry.
  5. When the meat is about done, add all the remaining water at a go to form a gravy.
  6. Add dark soy sauce, and salt to taste.
  7. When it starts to boil, turn down the heat to a simmer for approximately  15 minutes, longer if you want the pork to be even more tender, and if your stomach can wait.
  8. Serve with fresh coriander.

You can have this with steamed rice or Mini Yorkshire Puddings. Delish.


Yorkshire Paradise

It’s tragic how I had my first Yorkshire Pudding only when I came to London some months back. It was about the size of my palm, and carried a scoopful of lovely roast beef, white onions and gravy. Definitely love at first bite. I always thought they were difficult to make until I came across Jamie’s Oliver’s Mini Yorkies recipe. Literally, a piece of cake.

Long story short, the versatile Yorkshire Puddings or Mini Yorkies: with a couple of tweaks, and some true advice from Yorkshireman Niall, here’s how I like mine done:

  • 1 large egg
  • half a mug of plain flour
  • half a mug of fresh milk
  1. Into a shallow 12-hole muffin tray, liberally drizzle olive oil in one swift motion, from hole to hole without stopping. Stick into the oven and preheat to 180°C on the top rack. While that’s in there, prepare your pudding mix. It’s real similar to pancakes, so pay attention.
  2. Get the ingredients in a big bowl and mix away, till smooth.
  3. When the oil’s all hot (and maybe bubbly), get the tray out. Then, with the pudding mix, fill each hole to about half, give or take. At this stage, you’d be horrified to see the rings of oil surrounding the pudding mixture. Don’t worry, it beats using butter, hands down. (The amount should be just about right for 12 holes. Work out everything else in between.) Don’t take too long or the tray will cool down. Chuck it back into the oven for about 15 minutes.
  4. In the meantime, you can prepare a beef gravy or whatever you fancy in a yorkshire pudding. Personally, I think yorkies were created to caress beef.
  5. Keep an eye on them yorkies and you’ll see that they rise beautifully at the sides first, forming a little well of goodness. Done till golden. Brilliant. It’s plain physics, or so Sarah explains. If you forget to preheat the tray and oil till hot, the sides won’t rise.

This is what you’ll get:

I had this with a pork belly stew. More on that here.

******

A coupla months back, here’s how I had them:

After I’d gotten them out of the oven and out of the tray, this is what I stuck into each hole, and back into the heat:

  • a slice of tomato, as the base.
  • beef mince, marinated the way I like, with thyme and sage.
  • half rings of white onion.
  • cheddar, as the ‘glue’.

When the toppings were ready, on a chopping board, I plopped them onto the individual yorkies. Then, top off finally with a couple of leaves of arugula and a sprinkle of paprika.

With a snack looking this delish, you’d be a fool not to smile. (:


Good Ol’ Chinese Noodles

To all those overseas who crave the good ol’ Tze Char Noodles, I’d like to share this recipe with you. It’s not exactly the same as what you’d get for cheap in the neighbourhood restaurant you frequent weekly back in Singapore, but it’ll serve to satisfy your cravings.

What you’ll need:

  • prepared ingredients for Melt-In-Your-Mouth Pork
  • 1 serving of quick-cook spaghetti
  • 1 generous handful of spinach leaves
  • 2 inches of a medium sized carrot, sliced into small inch-long pieces
  • half a red onion, sliced
  • 2 cloves of garlic, minced
  • a couple of fresh mushrooms, quartered (optional)
  • 1 tsp of vegetable oil
  • 2-3 tbsp of oyster sauce
How to do it:
  1. Get the pasta cooking in a pot. And place a wok on another hob, turned up to full whack.
  2. Add the garlic and onion into the wok to flavour the oil.
  3. Welcome the Aroma Fairies.
  4. Carrots go in ‘cos they take longer to cook through.
  5. Toss the pork in and add water from the pasta bit by bit, stir-frying till just done.
  6. If you’re having mushrooms with this, dump them in now.
  7. Add the oyster sauce and grab some pasta water to pour into the wok, till ingredients are almost completely submerged. Mix and watch your gravy form.
  8. Turn off the heat and drain your pasta. Get them in, together with the spinach leaves. Toss about till the spaghetti is coated with all the gravy goodness, and till the vegetable leaves have wilted just a little.
  9. Serve hot, with Pickled Green Chilli. More on that soon.