From Allyson Gofton’s Slow.
- 1 kg lean pork for casseroling
- 2 large kumara, peeled
- 2 large carrots, peeled
- 1 onion, peeled and finely diced
- 2 tablespoons Thai red curry paste
- 3 tablespoons tomato paste
- 6 kaffir lime leaves
- 400ml coconut cream
- Fish sauce (optional)
- 2 tomatoes, diced
- 250g sugar snap or snow peas, blanched
- 1 cup fresh basil leaves
- 2-3 tablespoons chopped coriander
- Rice to serve
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Cut the pork, kumara and carrots into chunky 3-cm/1-inch pieces.
- Optional: Heat a dash of oil in a large frying pan and brown the pork pieces over high heat. Brown the onion lightly.
- Into the pre-warmed slow cooker put the pork, kumara, carrots, onion, curry paste, tomato paste, kaffir lime leaves and coconut cream. Stir to mix and cover with the lid.
- Cook on low for 5-7 hours or on high for 3-4 hours.
- Season with pepper and a dash of fish sauce if desired. Add the tomatoes, sugar snap or snow peas, basil and coriander and cover with the lid. Cook on high for 15 minutes before serving with boiled jasmine rice.
From Gourmet Garden’s Asian volume of its ‘Taste the World’ series.
• 750g pork fillet, trimmed of all sinew and thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon oyster sauce (optional)
• ½ teaspoon crushed garlic
• 1 tablespoon minced garlic
• 4 star anise
• 1-2 tablespoons vegetable oil
• ¼ wombok cabbage, finely sliced
• 2 cups long grain rice
• To prepare the marinade, mix together soy sauce, sugar, garlic, ginger and oyster sauce in a bowl. Add pork and star anise and marinate for a few minutes.
• Heat the oil in a frying pan or wok. Brush off excess liquid from pork and cook in two batches over high heat until well-browned.
• Add coriander and any remaining marinade and cook until pork is tender, about 1 minute.
• Serve over shredded raw or lightly steamed cabbage, with steamed rice on the side.
This meal came about after I looked into the fridge for dinner ideas five minutes before I began cooking it. I didn’t have half the ingredients, but I managed to make it work. I got inspiration from a recipe from Quick and Easy, so I included both the original recipe as well as my substitutions.
It takes abut 50 minutes to cook (not including preparing the pork) – 5 minutes of work at the start, 40 minutes simmering, and 5 minutes of work at the end. So if you buy pre-cut pork it’s easy to throw on at the end of a long day.
• 2 teaspoons oil for frying
• 2 garlic cloves, crushed
• 1 tablespoon thinly sliced fresh ginger
• 1 teaspoon Sichuan pepper, crushed (I used regular black pepper)
• 1 star anise (I was out so used a pinch of Chinese five-spice powder)
• 800g pork fillet, cut into 3cm cubes
• 1 tablespoon light soy sauce
• 1 tablespoon cornflour
• 2 teaspoons chilli bean paste
• 250g Chinese broccoli, cut into 4cm lengths (I used frozen Asian stirfry veggies instead)
• Rice for serving
• Heat the oil in a saucepan over high heat. Add the garlic, ginger, pepper and star anise and cook for 30 seconds, or until fragrant.
• Stir in the pork to coat.
• Add the stock, soy sauce and 250ml (1 cup) water and bring to the boil. Reduce the heat and simmer for 40 minutes, or until the pork is tender.
• Combine the cornflour with 2 tablespoons of cooking liquid. Stir until smooth and add to the pan. Stir over medium heat for 3-4 minutes, or until the mixture thickens slightly.
• Stir in the bean paste and broccoli and cook for a further two minutes, or until the broccoli is just tender [if using frozen veggies like I did, cook for five minutes until the veggies are hot].
Serve with steamed rice.
From Step by Step: Quick & Easy.
• 300g pumpkin
• 500g pork fillet
• 2 teaspoons crushed garlic
• 4 tablespoons brown sugar
• 3 tablespoons fish or oyster sauce
• 3 tablespoons rice vinegar
• 2 tablespoons coriander
• 2 tablespoons peanut oil, with extra for frying
• Rice (about 1 and a half cups) and mixed Asian greens for the side
• Bring the rice to the boil in a large saucepan of water and cook for 12 minutes, stirring occasionally. Drain well when done.
• Thinly slice the pork, then combine with the garlic and two tablespoons of peanut oil. Season with salt and plenty of pepper.
• Add a tablespoon of oil to a wok and heat it until very hot. When the oil is just starting to smoke, stir-fry the pork in two batches for about one minute per batch, or until the meat changes colour. Transfer to a plate.
• Cut the pumpkin into thin pieces roughly 2cm x 4cm, and 5mm thick. Add more peanut oil to the wok and stir-fry the pumpkin for about four minutes, or until tender but not falling apart. Remove and set aside with the pork.
• Combine the sugar, fish or oyster sauce, rice vinegar and 125ml (1/2 cup) of water in the wok and boil for about ten minutes, or until syrupy.
• Return the pork and pumpkin to the wok and stir for one minute, or until well coated and heated through. Stir in the coriander.
• Boil or steam the mixed Asian greens until cooked, and serve on the side of the stir-fry and rice.