Early last month, Sarah of Fantastical Sharing of Recipes, who happens to be our SRC boss lady 😉 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
1/3 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.
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 –
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
The other day, I was in the supermarket doing my usual grocery run and I saw these gorgeous packets of pork scotch fillets that were on special. (When things are on special, you want to make sure you have some time before the ‘Use By Date’ printed). These were well within the time frame and looked good. So I picked up a packet since I hadn’t figured out what we were going to have for dinner that day.
The recipe isn’t even a recipe per say, just a marinade and then you cook the meat to your liking. But the sheer simplicity that results in something this delicious made me want to share it with you. Once you apply the marinade, you should try and give it atleast half an hour to an hour to let the flavors do their magic. If you don’t have that kind of time, you could still make this and have a delicious dinner, but letting the meat sit in the marinade makes it so much better.
Serve it up with some fresh salad and your favorite side and you’ve got yourself a fantastic meal.
Pan Fried Pork Chops
Pack of 3-4 pork scotch fillets
Salt, to taste
Lime juice, to taste
1 tsp. ginger paste
1 tsp. garlic paste
Freshly crushed black pepper, to taste
1 tsp. oil
Place the pork chops in a large shallow dish or plate.
Sprinkle the salt, lime juice, ginger and garlic paste and the crushed pepper. Rub the marinade into the meat.
Let the meat sit in the marinade for half an hour to an hour.
Heat the oil in a pan. Place the pork fillets in the pan. Cook to your liking,
I cook it for about 4 minutes on each side.
Take it off the pan and let it rest for a couple of minutes.
Serve up and enjoy!
For this months SRC assignment, I got to go through the very delicious blog, Crumb, authored by Isabelle, a girl after my own heart. It seems like we have a lot in common and I know we’d probably have been best buds if we knew each other in person. I’ve visited this blog for a while now, and each time drooled over the amazing posts I saw there. If you haven’t been there yet, you have to head over now and say hi to Isabelle. I cannot tell you how difficult it was to choose a recipe for this months reveal. There was so much baked goodness, I was more than a little upset that I don’t have an oven at my disposal. But I know I’ll head back to Crumb ever so often. I spent many days looking through the wonderful fare Isabelle dishes out every single time and when I saw her post on Chorizo hash, I know I had found the one. I love Chorizo. In the past I’ve posted the Goan – Portuguese version of a spicy chorizo chilly fry. Every true Goan loves these sausages in one form or another. Haven’t seen it, head over here. This post on a very humble Goan delicacy has been extremely popular, to my astonishment.
This post was so meant to be. I happened to pick up a bunch of Chorizo sausages even before our assignments were sent out this month. We enjoyed our Goan take on the sausage and had some sausages to spare. So when I decided on this recipe, it was very convenient. I had everything on hand and was sitting down to a delicious weeknight meal within no time at all.
Here’s what it looked like –
Delicious, atleast I think so. This was my first time playing around with Picasa photo editing and am still getting the hang of it, so please bear wit me while I get into the swing of things. Do you have any tips of using Picasa? I’d love to hear from you, leave me a comment and tell me what I can do to better my skills.
Back to the reveal, here’s how to put together a quick delicious bowl of Chorizo Hash. Thanks Isabelle, for sharing a wonderful recipe.
1/4 cup Chorizo sausage, diced
1 tsp olive oil
1 onion, chopped
1 large potato, boiled and cubed
1 tsp red chilly powder
Salt and pepper, to taste
2 tbsp fresh coriander, chopped
Heat oil in a pan and fry off the chorizo for a couple of minutes, till it starts lightly browning.
Stir in the onion and the potato and continue cooking for about another 8-10 minutes, stirring occasionally. By now the potatoes will have turned golden and crispy. This is what we are looking for.
Sprinkle the chilly powder over and season to taste with salt and lots of freshly crushed pepper and stir well to mix.
Just before serving, sprinkle the chopped coriander over and lightly mix.
I hope you enjoy it as much as we do 🙂
Spicy Goa Sausage Chilly Fry
1/3 packet Goa sausages, taken out of casing and chopped
1/2 tbsp. oil
2 onions, chopped
4 curry leaves
2 green chillies, chopped in to 3-4 pieces
1 tomato, chopped
1 large or 2 small potatoes, cubed
Heat the oil in a pan. Add the onion, curry leaves and chillies and sauté till the onions have softened. Add the finger and sauté till the onions have browned.
Add the tomatoes and continue cooking till they have softened.
Add the sausage meat and let it fry a little and release its flavors. Once the aroma has released, tip in the potatoes. Stir fry for a couple of minutes.
Add a splash of water, not too much, cover and cook till the potatoes are done.
Serve hot with bread.
This recipe is linked to –
Whats on the Menu Wednesday
Recipes I Can’t Wait to Try