Archive for » November 4th, 2008«
This is another very simple dish to put together and with a very nice end result. It is supposed to be paired with rice but as I am trying not to cook to many carbs in the evenings I added a lot of fresh vegetables to the dish to make it more substantial. I added things like snow peas, cabbage, bean sprouts, shredded carrot, red pepper etc… It made for a wonderful tasting light dish that was just perfect. If you want to view the original recipe please click here. I am the first person to make and review this one so there are no there no other photos or reviews.
Ingredients
500 g pork belly (I used tenderloin)
2 vietnamese purple shallots, chopped finely
1/4 cup fish sauce (I only added 40ml, 1/4 cup is just over 60ml)
1 red chili pepper, sliced (optional) (I added 2 my preference.)
1/4 cup sweet chili sauce
2 tablespoons rice bran oil
1 tablespoon sugar
2 cups reduced-sodium chicken broth
1 tablespoon sweet chili sauce, extra (I added a little extra)
6 mushrooms, halved (I used shiitake)
2 green shallots, cut into 1cm lengths
coriander, for garnishing (I added about 2 tablespoons roughly chopped and then garnished with whole leaves.)
red chili pepper, extra for garnishing
Method
1. Cut pork belly into 3cm cubes.
2. Combine pork with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
3. Mix well and stand for 15 minutes.
4. Place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. This gives the dish it’s colour.
5. Add the marinated pork mixture to the wok and stirfry over high heat until browned and mixture is thickened.
6. Add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
7. Add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the pork is tender and liquid is reduced by half again.
8. Add mushrooms and half the green onions and toss to combine.
9.Transfer to a serving dish.
10. Top pork with remaining green onions, coriander and sliced red chilli (if desired).
Serve with steamed jasmine rice and steamed Asian greens.
As I stated above I am cooking lower carb in the evening so I served ours with lots of extra fresh veg.
All photos taken by me unless otherwise stated.
This is ever so simple to make and has a wonderful end result, with such gorgeous flavours. I served mine over parsnip mash with fresh vegetables cooked in garlic butter. If you want to read more reviews or see more photos of this recipe please click here.
Ingredients
2-3 Tablespoons vegetable oil
1/2 Red onion, chopped (I used 1 small)
1/4 Cup apple cider vinegar (or try rice wine vinegar)
1/4 Cup brown sugar
1 Cup chicken stock
1/2 Cup prepared honey mustard
1/2 Teaspoon allspice
1/2 Teaspoon curry powder (I used about a 1/4 teaspoon madras)
4 Pieces boneless skinless chicken breasts
4 Boneless skinless chicken thighs (I just used breasts)
Vegetable oil, for drizzling
Salt & freshly ground black pepper
Method
1. Preheat grill pan or griddle over medium high heat, or you may use broiler.
2. Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat.
3. Add red onions and saute 3 to 5 minutes.
4. Add vinegar and reduce by half, 1 to 2 minutes.
5. Add brown sugar and cook about 1 minute to incorporate.
6. Whisk in broth and honey mustard, allspice and curry.
7. Bring sauce to a bubble and reduce heat to lowest setting.
8. Cover chicken with a drizzle of oil and salt and pepper, to your taste.
9. Place chicken on hot grill (or put in broiler) and cook 4 or 5 minutes, then turn.
10. Baste chicken liberally with sauce and cook another 5 minutes.
11. Turn once again and baste.
12. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
As I was using breasts, I browned my breasts in a pan first, then finished cooking them off in the sauce and drizzled the remaining sauce over the top.
All photos taken by me unless otherwise stated.
