Category Archives: Pork

Pork Roast with Bengali Five Spice Blend (Panch Phoron)

Most of you probably know garam masala, but have you ever heard of panch phoron? During my recent web browsing I stumbled more and more often at this mysterious Bengali blend of spices. The day I decided to taste it, I realised I had all the necessary ingredients, so it took me five minutes to make my own panch phoron and get ready to cook. I prepared one Bengali recipe, several days later another, then another… and now I’m so hooked on this mixture of aromatic seeds, I started my own experiments, such as this pork roast. Apart from my usual powdered roasting rub (powdered garlic, turmeric and chilli), I added a generous amount of panch phoron, mixed everything with oil and basted the meat, hoping it would create a spicy crust on top. The roast did end up with a nice crunchy texture and a wonderful array of addictive flavours. It was perfect in wraps with my homemade chapatti.

Phanch phoron (“five spices”) is a Bengali mixture of five seeds: fennel, nigella (black onion/kalonji), black mustard, cumin and fenugreek. All the seeds are whole and used usually at the beginning of a cooking process, stir-fried in oil until they start to pop (it’s called “tempering”), before other ingredients are added. I have also seen tempered panch phoron used as a “topping” (added just before serving). Some web sources use an equal amount of each and some advise adding an equal amount of everything apart from fenugreek. I have opted for the latter because I know that fenugreek can easily overwhelm any dish and any other spice. Therefore this is what my very first panch phoron looked like:
-2 teaspoons fennel seeds
-2 teaspoons cumin seeds
-2 teaspoons nigella seeds
-2 teaspoons black mustard seeds
-1 teaspoon fenugreek

Apparently some Bengali cooks using radhuni seeds instead of mustard seeds, but the huge majority of Indian blogs and websites call for mustard seeds, so I didn’t bother checking this other version (but maybe one day… if I find radhuni…).

All the spices are easily available in every Indian/Pakistani grocery shop and of course online (I bet one can buy all the seeds on Amazon too). All of them are regularly used, ground or not, in Indian dishes, they keep their freshness for quite a long time (unless ground), so if you cook or intend to cook Indian, it’s a wise investment.

TIPS: This lean pork loin roast is treated rather like a cold meat, so you will probably find it too dry if eaten hot as a part fo a Western-style meal. I advise using a fatter cut (such as shoulder) or tenderloin instead if you want a juicier result. Personally I don’t mind if pork roast is a bit dry (not too dry of course!), so I often bake loin anyway.

I have a very old oven, so you might want to adjust the roasting time according to yours. I start with high temperature and never reduce it because I like the results: I have noticed the crust forms quicker and the meat is less dry inside.

The pork should be at room temperature at the moment you put it into the oven, so make sure you take it out of the fridge early enough.

Preparation: about 50 minutes

Ingredients (serves four-five, if used in wraps or sandwiches):

600 g (bout 21 oz) pork roast (I have used the lean loin, but you can use any cut you like)

salt

1 teaspoon turmeric

2 teaspoons chilli powder (or more, depending on the chilli powder and your heat resistance)

1 teaspoon powdered garlic (see the super easy home recipe here)

5-6 teaspoons of panch phoron (see the recipe above)

4 tablespoons oil (I have used coconut fat but any high heat resistant fat can be used)

Preheat the oven to 210°C (410°F).

Take out the pork out of the fridge, wash it, pat dry and season the with salt.

Make a mixture of oil and all the spices (turmeric, garlic, chilli powder and phaanch phoron).

Put the pork into a baking dish and rub with the spice and oil mixture (you can use a brush to do it).

Bake at 210°C for 40 minutes (make sure it’s no longer fridge-cold at the moment you put it into the oven).

Ten minutes before the end, take out the baking dish and baste the top of the roast with some of the spicy oil you will see at the bottom of the dish.

Put back to the oven for ten more minutes.

Serve sliced in wraps (it’s fabulous with Indian chapatti!) or in sandwiches.

Pork Spare Ribs in Gochujang (Korean Chilli Paste) Sauce

ribs_gochujangpI love pork ribs, but they have always been a rare treat, due to their fat content. I usually manage to avoid them in the summertime, but when it gets colder I start dreaming of my beloved sticky Chinese ribs simmered in soy sauce…. This autumn I’ve already made my beloved Chinese sticky pork ribs simmered in soy sauce and recently I thought I’d experiment with gochujang sauce I usually simmer chicken legs in (see the recipe here). I didn’t change anything apart from adding ginger which usually goes well with pork. If you like a mixture of sweet and fiery flavours, you will fall in love with this easy dish, just like I did.

If you don’t like hot flavours, you might be interested in this delicious Chinese dish:

Chinese Spare Ribs Braised in Soy Sauce with Star Anise

Chinese Spare Ribs Braised in Soy Sauce with Star Anise

TIPS: Gochujang is a sticky Korean chilli paste. It has a slightly sweetish taste, it’s really unique and cannot be replaced with anything else. The good news is that it’s sold in “general” Asian shops (I find it in Chinese and Vietnamese shops) and most of all, it’s sold widely on internet, also on Amazon.

You can prepare the same dish with any fatty pork cut (belly for example) and even with tenderloin (adjusting the ingredients’ amounts and the cooking time), but not with loin, which will be too dry.

Apart from the normal soy sauce, you can add also some Chinese dark soy sauce. I find it great with Korean dishes, though I know it’s not Korean…

Preparation: 1h30

Ingredients (serves two-three, depending on how much meat there is on the bones):

1 kg pork ribs (I always trim the fat and cut them in half horizontally if they are long, but neither is necessary)

100 ml (about 3 fl oz) low-sodium Japanese soy sauce (or 70 ml of “normal” soy sauce)

300 ml (about 10 fl oz) water

60 ml (about 2 fl oz) agave syrup or honey

2 tablespoons rice vinegar (or any other vinegar)

2 heaped tablespoons gochujang (Korean chilli paste)

2 big garlic cloves chopped or sliced

3 cm fresh ginger, sliced

toasted sesame seeds

(1-2 tablespoons sesame oil)

Put all the ingredients into a pan (apart from ribs, sesame oil and sesame seeds).

Bring to a boil, reduce the heat to low and put the ribs.

Cover and cook for about 1 hour.

Take off the lid and check if the meat falls off the bone.

If it’s the case, increase the heat to medium (thus the sauce will thicken). (If not, cover and cook until the meat becomes more tender, then increase the heat and uncover to thicken the sauce).

Cook until the sauce is thick enough for you.

Sprinkle with sesame seeds and add a splash of sesame oil.

(You may want to remove the ginger slices before serving, unless they were really super thin and edible).

Bacon, Shiso and Pepper Rolls

shiso_baconrollsThis year I succeeded to grow my beloved shiso (perilla) from seeds for the first time. After several years of total failure, in spite of different methods, I was quite pessimistic this spring too, so it was a shock to see dozens of seeds germinate and then the majority growing into beautiful big red and green plants (write to me if you also have problems germinating shiso; I’ll give you – hopefully – successful tips). Now, with a jungle of shiso on my balcony, I could enjoy it every single day, if I wanted, and, strangely, I don’t get tired of its beautiful strong aroma. Apart from the dishes I learnt throughout previous years, I obviously experiment and certainly will do it more throughout the summer.

Since shiso leaves are quite big (and can be as huge as your palm, if you grow them on your own), so they are perfect for wrapping around other ingredients and for being a part of different kinds of cute rolls I’m so fond of. This weekend I found some streaky smoked bacon in my freezer and decided to use it with shiso and sweet peppers. Instead of pan-grilling, as usually, I used my oven broiler and it worked even better, allowing me to eliminate more melted fat. Three ingredients, about ten minutes of grilling and the result was fantastic!

In case you wonder what to do with a big bunch of shiso:

Super Light Spring Rolls with Cucumber, Shiso and Chicken

Super Light Spring Rolls with Cucumber, Shiso and Chicken

or maybe some of these….

Vinegar infused with red shiso

Vinegar infused with red shiso

Japanese raw aubergine salad

Japanese raw aubergine salad

Pork Rolls and Shiso in Tempura

Pork Rolls and Shiso in Tempura

Chicken and Shiso Dumplings

Chicken and Shiso Dumplings

Chicken and Shiso Balls

Chicken and Shiso Balls

Tomato and Shiso Salad

Teriyaki Pork Rolls with Shiso and Gochujang

Teriyaki Pork Rolls with Shiso and Gochujang

Shiso and Bacon Fried Rice

Shiso and Bacon Fried Rice

Garlic and Shiso Infused Soy Sauce

Garlic and Shiso Infused Soy Sauce

Cucumber Fried with Perilla (Shiso)

Cucumber Fried with Perilla (Shiso)

Ume Shiso Chicken Skewers

Ume Shiso Chicken Skewers

TIPS: These rolls taste wonderful with Japanese tangy ponzu sauce, but make sure you don’t buy the cheapest brand because the difference is huge. I can also advise my gochujang and sour cream /yogurt sauce, adding a Korean accent, but frankly these rolls are perfect on their own, if you use smoked meat.

The bacon slices must be really thin (like Parma ham), otherwise the rolls might become soft and soggy.

A tip for chilli pepper lovers: put some fresh chilli among the sweet pepper strips.

Preparation:

Ingredients (makes 10 rolls):

10 big shiso/perilla leaves (red or green)

10 super thin slices of smoked bacon

1 big bell pepper

Cut the bell pepper into thin strips and then cut them in two lengthwise.

Divide into ten equal portions.

Preheat the oven broiler or a grill.

Spread a slice of bacon, place the leaf, then strips of pepper and roll very tightly.

Grill on a grill or under an oven broiler or on a pan until golden brown.

Turn once for one-two minutes.

Place on paper towels to remove excess fat and serve as a snack or as a lunch (with rice for example or bread+salad).

Asparagus and Streaky Bacon Rolls, or the Quickest Asparagus Dish

asparagus_bacon_rollspAfter a particularly cold spring, we’re having  impossibly hot days (28°C at 9 pm is not my favourite weather in the city…), so my body and mind have had a thermal shock. As a result I’ve been utterly lazy in the kitchen. The asparagus bought with the intention to make chawan mushi (Japanese steamed savoury custard) ended up in these simple rolls because suddenly chawan mushi (which otherwise I prepare practically every second week) seemed too messy, too long, too tiresome… I know they are far from being original, but I thought it’d be a good idea to remind my dear readers of such a quick and easy asparagus treat many of us tend to forget about (at least I do).

The rolls are perfect as they are, served with rice or bread or on their own, as a snack, but since I always try to smuggle an egg into every asparagus meal, here is the same bowl with a fried egg (the egg is not the best looking, but it was another quick shot with my camera because I was simply too hungry and exhausted after 15 minutes spent in my sauna-like kitchen):

asparagus_rolls_bacon_egg

(If you are curious about the ugly-looking powdery stuff on the rice, it’s my homemade spicy furikake with prune (a Japanese rice topping).

TIPS: I hate mushy green asparagus, so here it’s practically half-raw and very crunchy, but feel free to precook it if you like it soft.

Preparation: about 15-20 minutes

Ingredients (serves one):

8 thin (I prefer about 5 mm/ about 1/5 in thick in the middle) green asparagus spears, the lower tough 1/4th or 1/3th discarded (the thinnest the spear, the smeller the tough discardable part)

4 super thin (transparent, cut thinly like cured ham) slices of smoked streaky bacon

Cut the asparagus spears into pieces a bit longer than the bacon’s width.

Divide the pieces into four groups (make sure you have at least one asparagus top in every group, since it’s the most delicious part).

Roll tightly into the streaky bacon and stir-fry on medium heat until crisp, starting with the sealed part of the rolls and then turning once (you can also grill the rolls).

Since my asparagus is raw, I like to cover the rolls during the first half of the frying process (thus they cook a bit, but not too much).

Serve with rice or as a snack with toothpicks.

Meat Patties with Dill

kotlety_zkopDill has been growing like crazy on my balcony, so use it now several times a week. Luckily, it’s one of my favourite herbs, so I cannot complain. Patties were probably among the most frequent dishes my mum cooked. I don’t think she has ever made them with dill, but she would sprinkle dill on top of most dishes (a typical culinary gesture in Poland), especially in spring and summer. This gave me the idea to add the dill to the meat mixture (though of course I didn’t skip the sprinkling final touch either!). The result makes them taste lighter, more refreshing, more summery… and actually quite original in the world of meat patties. Serve them with a yogurt-based sauce for a perfect hot weather meal.

Throughout the years I have slightly changed even the basic meat patties making procedure. First of all, I don’t add raw onion, like my mum did, but stir-fried one (I have found this improvement at Nami’s Just One Cookbook; thank you so much, Nami!!!). Secondly, I make smaller patties (my mum’s have a size of my hand), which cook quicker and are juicier without excessively fatty meat. Last, but not least, I find brushing the patties juste before serving with a mixture of soy sauce and sake, a fantastic flavours enhancer, whatever the seasoning and whatever side dishes I have.

TIPS: These patties taste great with tzatziki, Indian raita or similar yogurt-based sauces/dips.

Here are some other dill use ideas:

Bulgarian Dill Salad (Dry Tarator)

Bulgarian Dill Salad (Dry Tarator)

Pickled Dill Cucumber

Pickled Dill Cucumber

Moomins' Pickled Cucumber Salad

Moomins’ Pickled Cucumber Salad

Polish Brined Cucumber Soup

Polish Brined Cucumber Soup

Preparation: about 40 min – 1 hour

Ingredients (serves 3 as a main course, if served with some carbs, such as potatoes):

500 g ground beef+pork or pork or beef+pork+veal (beef alone becomes too tough)

1 egg

aprrox. 5 heaped tablespoons breadcrumbs (you can use Japanese panko) or 1 slice of toast bread soaked in milk or water and then well squeezed

oil to pan fry

1 medium onion or 3 medium shallots

salt, pepper

1 big handful finely chopped dill (discard only the thick…) + some for decoration

(soy sauce+sake, mixed, to brush over the patties before serving)

In a big bowl combine the meat, the salt, the pepper, the dill, the raw egg and the breadcrumbs.

(If you think the mixture is not thick enough to form patties, add more bread crumbs or soak a small bit of bread (don’t put too much bread/crumbs! it might change the taste and also make them tough).)

Put aside.

In the meantime chop the onion finely and stir-fry until golden.

Add to the meat mixture.

If you have time, you can leave the meat, covered, in the fridge for several hours. This will improve the flavours. However, it’s not necessary and you can proceed directly with frying.

Heat some oil in a pan. Form the patties with wet hands and pan-fry at medium heat, covered, until they are well cooked (because of the pork). It usually takes about 15 minutes for each batch. Covering the pan accelerates the process.

Brush the patties with soy sauce just before serving.

Serve sprinkled with dill and preferably with a yogurt-based sauce.