Staple2

Massaman pork curry   one tablespoon vegetable oil two cloves garlic, crushed one tablespoon grated ginger  one quarter cup store-bought massaman curry paste four hundred ml can coconut milk  two tablespoons fish sauce  one tablespoon caster sugar  eight hundred grams sliced pork fillets  two hundred grams shredded green beans  half a cup peanuts, chopped one// Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic, ginger and massaman curry paste and cook, stirring, for one minute. Add the coconut milk, fish sauce and caster sugar. Bring to the boil, reduce heat to low. two// Add the pork fillet and cook for twelve minutes. Add the green beans and cook for a further two-three minutes or until just tender. Top with chopped peanuts. (Serve with dried rice vermicelli, fresh noodles, steamed rice or baby potatoes)  Serves four. 
Aug 1

Massaman pork curry 

 

one tablespoon vegetable oil

two cloves garlic, crushed

one tablespoon grated ginger 

one quarter cup store-bought massaman curry paste

four hundred ml can coconut milk 

two tablespoons fish sauce 

one tablespoon caster sugar 

eight hundred grams sliced pork fillets 

two hundred grams shredded green beans 

half a cup peanuts, chopped 

one// Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic, ginger and massaman curry paste and cook, stirring, for one minute. Add the coconut milk, fish sauce and caster sugar. Bring to the boil, reduce heat to low.

two// Add the pork fillet and cook for twelve minutes. Add the green beans and cook for a further two-three minutes or until just tender. Top with chopped peanuts. (Serve with dried rice vermicelli, fresh noodles, steamed rice or baby potatoes) 

Serves four. 

Peppered pork with green tea noodleseight hundred grams pork fillet (tenderloin), trimmed half tablespoon vegetable oil, plus extra, for brushing one teaspoon cracked black pepper sea salt two hundred grams green tea soba noodles two cloves garlic, sliced three centimeter piece fresh ginger, peeled and finely sliced eight hundred grams mixed asian greens, halved lengthways one third cup oyster sauce one third cup hoisin sauce two third cups water coriander leaves, to serve (optional) one// Preheat oven to two hundred degrees celcius. Brush the pork with oil and roll in the pepper to coat. Sprinkle with salt. Heat a large frying pan over high heat. Add the pork and cook for one-two minutes each side or until golden. Place on a baking tray and roast for eight-ten minutes or until cooked through. Allow to rest for ten minutes before slicing. two// Cook the noodles in a saucepan of salted boiling water for four-five minutes or until cooked through. Drain and set aside. three// Heat the oil in a wok over high heat. Add the garlic and ginger and cook for thirty seconds or until golden. Add the greens, oyster saucem hoisin sauce and water and cook for two-three minutes. Add the noodles and toss to combine. Divide between plates and top with the pork and coriander leaves. Serves four.  
Aug 8

Peppered pork with green tea noodles

eight hundred grams pork fillet (tenderloin), trimmed

half tablespoon vegetable oil, plus extra, for brushing

one teaspoon cracked black pepper

sea salt

two hundred grams green tea soba noodles

two cloves garlic, sliced

three centimeter piece fresh ginger, peeled and finely sliced

eight hundred grams mixed asian greens, halved lengthways

one third cup oyster sauce

one third cup hoisin sauce

two third cups water

coriander leaves, to serve (optional)

one// Preheat oven to two hundred degrees celcius. Brush the pork with oil and roll in the pepper to coat. Sprinkle with salt. Heat a large frying pan over high heat. Add the pork and cook for one-two minutes each side or until golden. Place on a baking tray and roast for eight-ten minutes or until cooked through. Allow to rest for ten minutes before slicing.

two// Cook the noodles in a saucepan of salted boiling water for four-five minutes or until cooked through. Drain and set aside.

three// Heat the oil in a wok over high heat. Add the garlic and ginger and cook for thirty seconds or until golden. Add the greens, oyster saucem hoisin sauce and water and cook for two-three minutes. Add the noodles and toss to combine. Divide between plates and top with the pork and coriander leaves.

Serves four. 

 

Stir-fried Chili Pork one tablespoon soy sauce two tablespoons mirin two tablespoons hoisin sauce two teaspoons sesame oil one teaspoon dried chili flakes eight hundred grams pork fillet, cut into cubes three tablespoonslight flavoured oil four garlic cloves, crushed with the flat of a knife three red chilies, cut in half lenghtways, stalks left on and de-seeded six spring onions, halved one tablespoon soy sauce two tablespoons white sugar two tablespoons roasted peanutsone// Mix togetherthe soy sauce, mirin, hoisin sauce, sesame oil and chili flakes in a shallow dish. Add the pork, toss to coat and leave in the fridge to marinate for fifteen minutes. two// Heat a wok over high heat and add one tablespoon of the oil. When smoking, add the pork and stir-fry for two minutes. Remove from the wok. three// Heat the remaining tablespoon of oil and add the garlic, chillies, one tablespoon water and the onions. Stir-fry for three-four minutes, covering the wok for two minutes. Add the soy sauce and sugar and return the pork to the wok. Cook for one minute. Garnish with the roasted peanuts and serve with steamed rice. Serves four.  
Nov 28

Stir-fried Chili Pork 

one tablespoon soy sauce

two tablespoons mirin

two tablespoons hoisin sauce

two teaspoons sesame oil

one teaspoon dried chili flakes

eight hundred grams pork fillet, cut into cubes

three tablespoonslight flavoured oil

four garlic cloves, crushed with the flat of a knife

three red chilies, cut in half lenghtways, stalks left on and de-seeded

six spring onions, halved

one tablespoon soy sauce

two tablespoons white sugar

two tablespoons roasted peanuts

one// Mix togetherthe soy sauce, mirin, hoisin sauce, sesame oil and chili flakes in a shallow dish. Add the pork, toss to coat and leave in the fridge to marinate for fifteen minutes.

two// Heat a wok over high heat and add one tablespoon of the oil. When smoking, add the pork and stir-fry for two minutes. Remove from the wok.

three// Heat the remaining tablespoon of oil and add the garlic, chillies, one tablespoon water and the onions. Stir-fry for three-four minutes, covering the wok for two minutes. Add the soy sauce and sugar and return the pork to the wok. Cook for one minute. Garnish with the roasted peanuts and serve with steamed rice.

Serves four.