SRC 2018 Reunion – Sweet Chili Pork

I feel so immensely happy as I type this post and I owe it all to our SRC Reunion event. Those of you who’ve been around here for a while, will know that I was part of this super fun group called the Secret Recipe Club. This was a lot of fun, sort of like Secret Santa for food bloggers. You were assigned a partner and you had to pick and cook a recipe from their blog and all the members would post about it on a pre-determined day called Reveal Day. I was part of the SRC right from June 2011 to November 2016, a little over 5 years. So when we wrapped that up, I knew I would missed this bunch of bloggers.

Early last month, Sarah of Fantastical Sharing of Recipes, who happens to be our SRC boss lady πŸ˜‰  called out to all the club members and announced an SRC reunion event. Of course, I signed up for it and for this event, I was assigned Micha’s blog, Cooking Mimi. Micha’s blog is packed with great recipes. I had an absolute blast going through her blog and picking a recipe for today. After a lot of looking around I narrowed my choices down to this Hawaiian Pork, Potstickers (she even makes her own potsticker wrappers), Quick and Crispy Pork Cutlets and her Sweet Chili Pork. Have you spotted the trend here? I somehow happened to be zeroing in on Pork recipes. So this much was clear, I knew I was making Pork. When I saw her recipe for Sweet Chili Pork my mind was made up. This is what I was going to make.

Before we move on to the recipe, let’s talk about this Sweet Chili Pork, shall we? This dish has it all with juicy little pieces of pork tossed in a sweet sauce with mild heat from the Sweet Chili sauce and the crunch of the onion and capsicum just rounds it off beautifully. I could not believe how easy this recipe was. I wanted to try it just to see if a recipe this minimal would hit the spot. And hit the spot it did. I am so glad I tried this out. My husband is not a fussy eater but he is my biggest critic and helps me work on recipes and tweak them. He was floored by this recipe. And I agree with him 100%. This recipe is very similar to the kind of takeaway meals we got back in Bombay, albeit not with pork, but with chicken. Thank you Micha, for an absolute stunner.

I only made a couple of minor additions to the original recipe. I added some finely chopped ginger and garlic and some pieces of capsicum (green peppers) to the recipe. We served this up with some fried rice, but this would work very well with some noodles too.

Sweet Chili Pork


1/4 kg boneless pork
1 egg
1/3 cup flour
1/4 cup cornstarch
1/2 cup + 1 tbsp vegetable oil
1 large onion, cut into cubes
1 /2 green capsicum, cut into cubes (similar in size to the onion cubes)
3 cloves garlic, finely chopped
1/2″ ginger, finely chopped
1/2 cup sweet chilli sauce
Salt, to taste
1 tbsp lime juice

Heat 1/2 cup of oil in a skillet over moderate heat.

Crack the egg into a small bowl, whisk it and set it aside.

In another bowl, mix the flour and cornstarch.

Cut the pork into bite sized pieces. Toss the pieces in a little salt and lime juice. Toss the pork pieces in the flour mix. Then dip them in the egg and in the flour mix again .

Fry the pieces of pork in batches for about 3-4 minutes a side or until golden brown and crispy. Drain and set aside.

Heat 1 tbsp of oil in another pan.

When the oil is hot, add the onion and capsicum and stir fry till the pieces have just started to soften. I like mine a little crunchy. Cook it to your desired level of doneness.

Add the finely chopped ginger and garlic and stir it around.

Add the sweet chilly sauce and the fried pork pieces. Stir to coat everything in the sweet chili sauce. At this point, if you want a little more sauce in the dish, add some more. Toss well.

Serve hot.

Enjoy!!!

Here’s a peek at all my previous SRC posts.

Don’t forget to see what the others have whipped up for our 2018 reunion –

Cashew Chicken on lettuce

Howdy folks!

I hope you’re having a great week. I am super excited today. Yes, partly because it is Friday and that is one of favorite days of the week. It is also because, today in a first of many (hopefully), I’ve made a video for this recipe. I have wanted to do this for the longest time, but I’ve been putting it off because I thought I needed to have the perfect kitchen, the perfect cookware and so on. But I have come to realize that not everyone has the perfect kitchen, but we still love to cook up great food and learn new recipes. So instead of waiting for the perfect kitchen stars to align, I was going to start sharing my videos with you to show you that you can cook great food no matter how small or dated your kitchen may be. Since we’re renting at the moment, there’s not much we can do about the situation at the moment, but the focus will always be on delicious food.

In the last few years I’ve cooked on gas stoves, hot plates and ceramic cooktops. All of them have their own set of quirks. Like they say every oven is different, I think every cooktop is different too and you just need to spend some time getting to know it.

On to today’s recipe. This cashew chicken is a quick and easy recipe. You can get it on the table in under 20 minutes. This is the perfect low carb meal when served on a bed of lettuce. You could, however, also serve it up with some fried rice or noodles too. I love it with lettuce and it makes a perfect summer’s meal.

Here’s the video. Let me know what you think. I sure hope you will like and share the video and Subscribe to my channel too. This is my first cooking video, so it’s not perfect and I’ve learnt a lot from this experience. The detailed recipe will also be listed below.

Cashew Chicken on Lettuce
Recipe from: As Easy As Apple Pie
Serves 3

250g boneless, skinless chicken
2 tbsp low sodium soy sauce (Use a little lesser if you’re using regular soy sauce)
2 tbsp oyster sauce
1/2 – 1 tsp red chilly paste
1/2 tbsp olive oil (cooking oil of your choice)
1/2 tbsp sesame oil
1 large clove garlic, finely chopped
1/2 tsp ginger, finely chopped (fresh ginger is best but you can also use lightly dried ginger like I did here)
1/2 cup raw cashew seeds
Iceberg lettuce leaves (or any lettuce of your choice)
Sesame seeds, to garnish

Cut the chicken to bite size pieces.

In a bowl, mix the chicken, soy sauce, oyster sauce and chilly paste and toss well. Set this aside for about 10 minutes to marinade.

While that is happening, chop the ginger and garlic. (Fresh ginger is best, but I didn’t have any so I used some from Gourmet Garden.)

Chop the lettuce leaves into bite size pieces and place them on serving plates.

Now, heat the olive oil in a pan over medium heat. Add the ginger and garlic and saute for about 30 seconds or till they release a lovely aroma and are gently sizzling.

Turn the heat up to medium high and add the chicken and the marinade liquids. Add the sesame oil to the pan.

Stir fry for about 4-5 minutes or till the chicken has cooked through. (Please note, the cook time will depend on the size of the chicken pieces, so watch the pan and make sure the chicken pieces are cooked on all sides and have cooked through.) Stir the contents of the pan frequently, so ensure they don’t burn.

When the chicken is cooked, add the cashew seeds and stir through for about a minute or till they’ve heated through.

And that’s it. Your cashew chicken is ready to serve.

Spoon some of the chicken on the bed of lettuce. Make sure you have a few cashew seeds on each plate.

Sprinkle some sesame seeds on top and serve.

Enjoy!!!

NOTE: This is NOT a sponsored post.

Pin now for later –

Satay Chicken Noodle Stir Fry

In my last few posts, you may have heard me complain about the heat and unfortunately not much has changed. This has been one of the fiercest summers I’ve seen since coming to Australia. I am definitely not a an extreme summer person. I love the milder temperature of spring and autumn, I enjoy the rains and I love winter.

When its this hot, all cooking and baking activity in my kitchen drastically falls. We mostly have salads, some sandwiches and any cooked dishes are usually quick and easy ones. I’ve been eager to increase my repertoire of such dishes and after some searching online, I came across this amazing Satay Chicken Noodle Stir Fry recipe. There are a few stages in the recipe, but they’re all really easy and come together very quickly. The beauty of this recipe is that you can serve this either cold as a salad or like I did, slightly warm as a Stir Fry. I can’t tell you how immensely flavorsome and delicious it turned out. You get the nuttiness from the peanuts, the flavor from the curried chicken pieces, the tang from the fresh lime juice, the creaminess from the coconut milk and the freshness from the fresh coriander. In all, it is a beautifully balanced dish. I am so very glad I tried out this recipe and it sure is a keeper.

Satay Chicken Noodle Stir Fry
Adapted from: Recipe Tin Eats
Serves 3-4

For the dressing
1/3 cup roasted peanuts (you could also use 1/4 cup peanut butter instead)
1 garlic clove, peeled
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp palm sugar
1 1/2 tbsp Sriracha sauce
2 tbsp sour lime juice
6 tbsp coconut milk
2 tbsp water
1/4 tsp salt, or to taste

For the Satay chicken
350g chicken breast, cut in half lengthwise and then slice thinly
Salt, to taste
Freshly cracked black pepper, to taste
1 1/2 tsp curry powder
1 tbsp soy sauce
1 1/2 tsp palm sugar
1 tbsp peanut oil (You can use any cooking oil you have)

For the Stir Fry – 
1 pack flat dried rice noodles (I used a 200g packet of Pad Thai rice noodles)
1 large or 2 small carrots, julienned
12-15 green beans / french beans, edges trimmed and thinly sliced on the diagonal (Use this only if you are serving this as a stir fry. If you are serving it as a salad, leave it out and just use carrots, cabbage and spring onions)
2 spring onions, finely sliced on the diagonal
(You can use 1 cup of finely sliced green / red cabbage or a combination of both. I didn’t have any, so I left it out this time.)

To serve – 
1 red Birdseye chilly, finely sliced on the diagonal (optional)
3 tbsp roasted peanuts, roughly chopped
2 tbsp fresh coriander stalks and leaves, finely chopped
A wedge of sour lime

In a bowl, place the sliced chicken and all the satay chicken ingredients except the oil. Toss well and set aside for about 10-15 minutes to marinade.

While the chicken is marinading, make the dressing. Place all the dressing ingredients into a blender or food processor and blitz till you are left with a smooth dressing.

Cook the noodles according to the package instructions.
While the noodles are cooking, heat another pan over medium heat. Heat 1 tbsp peanut oil and gently tip in the marinaded chicken pieces and the marinade. Toss around a little and saute till the chicken pieces have cooked through. Take out the pieces of chicken onto a plate and set aside. 
In the same pan, add about 1 tsp more peanut oil. Add the french beans and carrot and stir fry for about a minute. Now add the cabbage and the spring onion. Stir well and stir fry for about another minute. The veggies should have softened a bit by now. I like to leave my veggies on the crunchy side. If you like your veggies softer, cook for a little longer till they are done to your likeness. 
Tip in the dressing and the chicken pieces. Stir through.

If it is too dry, add a tiny splash of water (1-2 tbsp of water) and heat through and toss well. (I didn’t need to do this.)

Add the cooked noodles and gently toss through making sure that all the noodles are coated in that yummy dressing.
Take off the heat. 
Portion out into serving bowls or on plates.
Sprinkle some roughly chopped peanuts, chopped coriander and sliced chilly (if using) over each bowl / plate. 
Lastly squeeze some freshly squeezed sour lime juice over and serve or serve with a wedge of lime on the side.
Enjoy!!!

Chicken Wings in Angry Sauce

I can barely remember the last time I enjoyed some good chicken wings. It must have been atleast over 4 years ago when my brother whipped up some at a family BBQ. I had a big hankering for some and picked up some Chicken Wings the other day. Now, I do know how my brother makes his version but I thought it would be a good idea for him to do a guest post around here sometime. Now I just need to get him to do it.

Anyway, I wanted to try making something different and when I came across this recipe, it was a no brainer. I mean it has a concoction called Angry Sauce. How cool is that! I was really excited to try it out. The recipe seemed fairly simple. What I really loved about it is that the wings are baked. There is no frying involved. Yet, you are left with a beautiful crispy skin on the wings and that is just how I like it. It does make this recipe healthier. They are then dunked in a flavorful sauce and tossed. What you end up with is a really tasty, sticky plate of wings that is bound to be a hit at your next party or gathering. There is hardly any hands on time required for this recipe which makes it perfect for a party. And that Angry sauce is so good, a little spicy, tangy and sweet all at the same time. Yummmm. I do hope you try this recipe out. And if you do, I’d love to hear what you think of it.

Chicken Wings in Angry Sauce
Adapted from: Food & Wine


2 pounds chicken wings (split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.)
1 – 1 1/2 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 – 2 tbsp gochujang (Korean red chilly paste) (depending on how hot you want the sauce)
1 tsp tabasco sauce
1 tsp red chilly powder
1-2 tbsp water
1 tbsp sugar
2 tsp rice wine vinegar
2 tsp soy sauce
1 spring onion, thinly sliced
1 tsp sesame seeds

Preheat the oven to 180ΒΊC.

Line a large baking sheet with foil and spray with cooking spray. (I just used a Pyrex baking dish and lightly sprayed with olive oil.)

Toss the wings in the olive oil and sprinkle salt and pepper. Toss well to make sure all the wings are well coated.

Place the wings skin side up on the prepared baking tray and bake for about 40-45 minutes until they are cooked through and the skin is crisp.

While the wings are baking, in a small bowl, mix the rest of the ingredients for the sauce, except the spring onion and sesame seeds. If the sauce is too thick, add a little more water to thin it down a little.

Taste the sauce and adjust the spice, salt, sweetness or sourness, as needed.

Drain off any fat that has rendered from the wings while baking, and toss the wings in the sauce till it is well coated.

Sprinkle with the spring onion and sesame seeds.

Enjoy!!!




*** This post is not a sponsored post and I haven’t received any compensation from either Marco’s or Woolworths. 

Chicken Fried Rice

Today I’m going to share with you a much loved recipe. This one packs a lot of flavour and comes together easily. Most of the work involved actually is prepping the veggies. And yes, this fried rice has more than its fair share of veggies, which makes it quite nutritious. If you’ve never made fried rice at home before, I urge you to try it out. You’ll ditch the take-out version for the home made one instantly.

What I also like about this fried rice is you can pretty much use whatever you have on hand. You can switch up the veggies. I almost always use onion, spring onion, capsicum and carrot. I also add zucchini, snow peas, cabbage and baby corn if I have any of them on hand. The same is the case with the protein. Almost always I use a little bacon for flavour and some egg. Then I either use prawns, shredded chicken and sometimes even ham depending on what I have available at the time. So like you see, this fried rice is one of those meals you can put together almost any day of the week, even when your grocery run is due the next day. Apart from cooking the rice, it comes together in one pan – I now use my wok and love it.

This is the quickest way I find to get this on the plate. Soak my rice and when the rice is soaking and cooking, I prep my protien and veggies. When everything is ready, the final dish takes about 10 minutes tops to put together. Its one of my favourite quick and easy weeknight meal options. I tend to add a lot of vegetables and I like it that way, you could drop the quantity of vegetables to suit your liking. This is just a guide to making this fried rice and the quantities are suggestions. Go with what you think you’ll enjoy and adjust to your liking.

Chicken Fried Rice
Serves 3 (as mains)


1 cup basmati rice
2 cloves garlic, finely chopped
1 birdseye chilly (optional – we enjoy hot food but you can leave it out if you dont)
3 spring onions
1 red pepper
2 carrots
6-8 green beans
A handful of finely sliced cabbage (about a cups worth)
2 eggs
3 rashers of bacon (I used streaky bacon)
A cup of shredded chicken (you could used poached, roast, or rotisserie chicken)
A couple of tablespoons of oil (vegetable, olive or sunflower or any other cooking oil of your choice)
1 tsp sesame oil
Salt, to taste
Freshly cracked black pepper, to taste
Approx. 1 tbsp soy sauce (I use salt reduced soy)
1 tsp rice wine vinegar

Rinse the rice a couple of times and drain. Soak in fresh water at room temperature for about 20-30 minutes.

Bring a pot of water to the boil (just like you would for pasta). Add a spoon of salt to the water and carefully add the rice. Cook the rice till almost done (al dente). Don’t cook the rice through as it will turn mushy once you add it to the wok.

Drain the cook rice and using a fork lightly loosen the grains and leave to cool.

In the meanwhile, clean and chop all your vegetables. I like to chop mine in like sized pieces. You could julienne everything or slice it on the diagonal into little chunks. (I will try and get a picture of the chopped up veggies when I make this next, I was in a hurry this time and forgot.)

Dice the bacon rashers and keep aside.

Keep all your ingredients handy. The trick to cooking a delicious fried rice is to cook it on a high heat and cook it quickly.

Heat your wok or pan. Add a little cooking oil to the pan. Crack 2 eggs in a bowl, add a little salt and lightly whisk. Now either make a plain omlette and cut into chunks or a plain scramble. Take the egg off the pan and keep aside.

Next step is to fry off the bacon. Add a little oil if needed and tip the cut bacon into the work and let it cook a little and add some flavor to the pan. Dont cook till crisp. You just want the ends to start changing to a light brown. Now add the garlic and chilly and saute till it gets fragrant.

Add the sesame oil and then tip in the diced pepper and the rest of the veggies and stir fry on high heat till they cook off a little. You still want them to have a little bite.

Add the chopped spring onions.

Add a light sprinkle of salt and some freshly cracked black pepper.

Add the soy sauce and rice wine vinegar and stir to let it coat the veggies. Please adjust the sauce to suit your liking.

Tip in the chicken and egg and stir well to incorporate.

At this stage add the rice to the wok and gently mix everything but mix thoroughly. I use a spatula and a pair of chopsticks to do this.

Once the rice has warmed through, serve hot and top with finely sliced spring onion greens to garnish and if you’re feeling particularly adventurous, some finely sliced fresh chilly.

Enjoy piping hot.

**Leftovers warm up really well the next day too.

Sriracha Teriyaki Meatballs

Where do I start with this post? I love meatballs. There I said it. I don’t make it often enough. But when I do, I enjoy it so very much. I’ve noticed so many variations of the humble meatball pop up all over the blogosphere, I have got to try some soon. Also, I love Asian flavours. I’ve always been a big fan of Chinese food. Very recently, I’ve sort of gotten hooked on to some amazing Malaysian and Japanese food. But back to the topic at hand. When I saw this recipe for Sriracha Teriyaki Meatballs, I knew I had to make it and soon. It combined meatballs with Asian flavours and the added bonus was the heat from the Sriracha sauce. What’s not to love about that?

I love how quick and simple this recipe was to put together. With a physically demanding job, that is sometimes more than I full time job, I need recipes that a simple and quick without compromising on the taste. This recipe checks all the boxes for me. You could make the meatballs ahead of time and that way you could put this recipe together even quicker. It is as simple as making the meatballs. Mixing all the ingredients for the sauce together and simmering. Tossing the meatballs in the sauce and that is it. Try this recipe out for yourself and you’ll be amazed. You can thank me later.  πŸ™‚
Sriracha Teriyaki Meatballs
Adapted from: Baker by Nature
For the meatballs – 
1/2 kg ground turkey
3 cloves garlic, minced
1 large egg
2 tbsp fresh coriander / cilantro, chopped
1 tbsp Sriracha sauce
1 tsp Soy sauce
3 tsp fresh ginger, grated
1 onion, finely chopped
2 birdseye chillies, finely chopped (optional)
2 slices bread
1/2 tsp black pepper powder
Salt, to taste
2-3 tbsp olive oil, for frying
Soak the slices of bread in water, squeeze out all the liquid and crumble the bread into a mixing bowl.
Tip in all the above ingredients, except the olive oil.
Mix well till combined evenly.
Shape into meatballs.
Heat a couple of spoons of oil in a frying pan over medium heat and fry the meatballs till nicely browned and cooked through.
Don’t overcrowd the pan while frying the meatballs. You may need to fry them up in batches.
For the Sriracha Teriyaki Sauce – 
1/2 cup low sodium Soy sauce
1/3 cup raw honey
1/2 cup + 3tbsp water, divided
t tbsp toasted sesame oil
2 tbsp Sriracha sauce
2 tsp fresh ginger, grated
2 1/2 tsp cornstarch
2 tbsp sesame seeds
In a small saucepan, combine the Soy sauce, honey, 1/2 cup of water, sesame oil, Sriracha sauce and ginger. Heat it over a medium low flame and stir constantly till the honey is dissolved, about 2-3 minutes. 
In a little bowl, combine the cornstarch and the 3 tbsp water till dissolved. Add to the glaze and stir well to combine.
Increase the heat to medium high and keep stirring as the sauce cooks and thickens. It should take about 2-3 minutes. 
Once the sauce has thickened, take it off the heat and stir in the sesame seeds.
Add the sauce to the meatballs and stir to coat well. 
Garnish by sprinkling some sesame seeds over.
Serve over some nice brown rice or noodles of your choice.

SRC: Thai Inspired Chicken Patties with Sweet Chilli Dipping Sauce

I’m glad to have you join me today. This is the last SRC reveal for 2015 and how this year has flown by. It’s hard to believe that December is here. Its my favorite time of the year. Christmas decorations are starting to appear all over the place. Christmas carols have started playing. Bloggers have started holiday baking and cooking. Everything starts feeling festive. Shoppers are going nuts in most stores. There just is such a buzz this time of the year you cannot replicate at any other time. Have you started your Christmas planning, decorating and shopping yet? I’d love to hear about it.

For this month’s SRC reveal, I was assigned Andrea’s lovely blog Adventures In All Things Food. I thoroughly enjoyed reading through it. Andrea and her family have moved from the city to her husband’s family farm and blogs not just about recipes and the food she cooks, but about life on the farm as well. I loved reading about it. I don’t think I ever mentioned this before, but my husband has always dreamt of working the land. So these posts felt really special. I was spoiled for choice this month. She has so many delicious recipes, both sweet and savory. I had a hard time narrowing it down. I can’t wait to try out her Gyoza, Tiramisu Cheesecake, Roasted Vegetable Tart, Pea and Leek Risotto and her Cherry Pie Shortbread Thumbprint Cookies, to name a few πŸ™‚

For the reveal I decided to try out her Thai Inspired Chicken Patties. There is so much to love in this recipe. For starters you use ground meat. You sneak some veggies into the patties and you could tell the kids that these are Christmas confetti patties, with the green from the zucchini and reddish orange of the carrots speckling the patties. They are full of flavour and yes, please remember to serve it up with some sweet chilli sauce. That is a combination you will love. These patties will be a part of my weeknight dinner rotation. I stuck to the recipe but used just 1lb ground chicken instead of 1 1/2lb. since thats all I had. And used lemon juice instead of lime zest.

Thanks Andrea, for a lovely recipe.

Thai Inspired Chicken Patties


1lb. Ground chicken meat
1/2 large white onion, finely chopped
2 garlic cloves, finely chopped
1 cup zucchini, grated
1 carrot, grated
1 tbsp fresh ginger, grated
1 tbsp lemon juice
1 red/green chilli (I used birdseye because we like our food hot)
2 tbsp fish sauce
1 tsp soy sauce
1 egg, lightly beaten
1/2 cup bread crumbs
Sweet Chilli sauce, for dipping
Salt, to taste

Sprinkle some salt on the grated zucchini and keep aside for about 5 minutes. Drain all the liquid and place in a large bowl.

Mix with all the other ingredients except the sweet chilli sauce.

Heat a griddle pan or the grill.

Lightly spray with some oil.

Form the mix into patties about 1/2 inch thick and sear both sides about a couple of minutes.

Place on a baking sheet and finish off in a 350ΒΊ oven for about 5 minutes or till they cook through.

Serve with the sweet chilli sauce and a large salad.

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Sriracha Chinese Cucumber Salad

Every now and then I love a little snack. Yes, I snack between meals Dad. My Dad would be horrified that I still do. He is a strong believer that food should be restricted to meal time, unless you were at a party or something. However, I love my snacks. I’ve always tried to cook / bake from scratch and now I want to try and take that one step ahead and eat clean. It will take some getting used to, but I think it definitely is do-able and I hope to take that to my snacks as well. Does this mean you’ll stop seeing desserts, bakes and other slightly indulgent food on my blog. Most definitely not. I will still do that, but will try and be more mindful of the kind of food I eat on a regular basis. Do you have any clean eating recipes that you love? I would love to try them out too. Leave me a comment and let me know πŸ™‚

So back to this salad. I love cucumbers – continental, lebanese, baby cukes – all of them. One of my favourite ways to eat cucumber is straight up sprinkled with a tiny bit of salt. I usually serve some up with lunch or dinner. I wanted to try and change it up a little. So after a little looking around on the internet I came across this recipe. It was quick and easy and sounded delicious. I could definitely snack on some of this too. I’m very glad I stumbled across this recipe. 
I did this a tiny bit differently. I didn’t drain out the liquid and to make it work as a fresh salad, toss salad in the dressing and serve immediately. If not, it will get soggy. You can make the dressing ahead of time and just chop the cucumber and toss it up just before serving.
Sriracha Chinese Cucumber Salad
Adapted from: Kirbie Cravings
1 continental cucumber, cut into batons
1 clove of garlic, minced
1 tsp sesame oil
1/4 – 1/2 tsp sugar
1 tsp sriracha sauce
1/2 tsp fresh coriander leaves and stalks, chopped
1/4 tsp red chilly flakes
Lemon / lime juice, to taste 
Mix all the ingredients except the cucumber pieces together in a bowl.
Add the cucumber pieces to the bowl and toss well.
Serve immediately.

Chinese Sticky Pork Belly

Today, I’m bringing on some serious yum! I came across this recipe, went and bought the protein, made it and am posting about in all in a 2 day span, which in itself could be a record. (Mind you I still have atleast a dozen other recipes that are vying for your attention, they’ve been made and clicked and are just waiting to be posted). This one just had to be shared with you at the earliest. It is simple, doesn’t take too long, but it is so tasty, it would be a crime to not share it with you.

I usually make my favourite pork curry and we enjoy it. Apart from that, I’ve only ever made these pan-fried pork chops and thats how long my pork recipe repertoire is. Now that’s just wrong and needed to be fixed. You will see a few more pork recipes coming up. When I was on the lookout for some interesting ways to cook pork, I came across this recipe. I have heard so much about how good pork belly is and also how good a sticky Asian glaze can be, so obviously the two together had to be even better, right? I was so right. The original recipe calls for the pork to be cooked for 2 whole hours. While I’ve done this before when I didn’t have access to my pressure cooker, I knew I wasn’t going to slow cook it this time. I used my pressure cooker and in about 15-20 minutes achieved the same lovely tenderness. If you haven’t tried using a pressure cooker before, you should. Maybe borrow it from a friend and see if it works for you. I use mine all the time. I use it to cook meat, boil dry beans (instead of buying canned ones), boiling potato and beetroot and so much more. I cannot imagine life without my pressure cooker. Oh wait, I did have to wait for a whole year before I got mine from back home and it wasn’t fun. It just cuts down cooking time drastically and you save on gas/energy by cutting down on cooking time. That’s a win-win in my book. I hope to share more pressure cooker recipes with you in future.

Back to the pork belly. There’s beautiful flavour in the meat and the glaze is just a wonderful bonus. One thing I should mention is be very careful when the meat is in the pan, there is a lot of serious popping that goes on and you don’t want to burn yourself. Frying the pork adds some lovely crunchy bits to the pork. So you end up with tender, succulent meat, crunchy bits and a sticky glaze. Yum!!! I served this pork up with a bowl of warm noodles and some stir fried Asian greens.

Chinese Sticky Pork Belly
Adapted from: Kitchen Sanctuary

1 kg pork belly
1 heaped tsp ginger paste
1 heaped tsp garlic paste
1 tsp salt
1 tbsp rice wine vinegar
1 tbsp apple cider vinegar (optional, but I find it adds lovely flavour)
1 tbsp sugar
For the glaze:
2 tbsp vegetable oil
A pinch of salt
A pinch of pepper
1″ ginger, peeled and finely chopped 
2 red chillies, finely sliced (or to taste)
2 tbsp honey
2 tbsp brown sugar
3 tbsp soy sauce
Cut the pork belly into 4 quarters. Marinade with the ginger paste, garlic paste, salt, vinegars and sugar for 10-15 minutes.
Add 2 cups water and close the pressure cooker. Put the whistle / weight on and bring to a boil over high heat. After a whistle, reduce the heat to low and let it cook for about 12 minutes. After 12 minutes, take it off the heat and let the pressure drop naturally.
Carefully take the pork out. Cut into bite size pieces.
In a large pan, heat 1 tbsp of oil and add the pork pieces, salt and pepper. Fry on a high heat till the pork starts turning golden brown. Be careful while frying the pork as it will pop and sputter while frying.
Mix the remaining glaze ingredients in a small bowl.
Pour the glaze over the pork and cook till the pork looks dark and sticky. Stir frequently. Do not leave unattended – you do not want the pork to burn.
Once the glaze has thickened, garnish with some finely sliced chilly and spring onions and serve with some noodles or rice and greens.
Enjoy!!!