Category Archives: Pork

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.

 

 

 

Pork and Broccoli in My Favourite Indian Curry

pork_currybroccoliWritten with passion and respectful approach for recipes’ origins, Rick Stein’s India is a rare jewel of a book I highly recommend to all the fans of food from this part of the world. I am still far from having tested the whole content, but until now Squid Curry (I wrote about it here) is the most sensational discovery. First, I was thrilled to find my first Indian squid recipe, but most of all, I instantly fell in love with this particular curry sauce (or “gravy”, as apparently some Indians call it) and consider it not only the best Rick Stein’s curry but also my all-time favourite. It’s creamy, fiery, slightly bitter and slightly tangy… and I never get tired of it. After having prepared at least a dozen identical squid curries, I started to try other protein sources, enjoying every single experiment and this most recent one is a perfect example. Pork and broccoli are certainly not staples in India, but I dare say the result does taste and smell wonderfully Indian to me.

Apart from the usual adjustment of amounts, the replacement of frozen or fresh coconut (see the TIPS) with coconut milk and maybe some shortcuts I often try to invent as a lazy cook, this is more or less the original curry sauce, though I encourage you to discover Rick Stein’s book on your own. (Oh, and I always use coconut fat instead of the oil to fry the spices and onion; I love the additional coconut aroma it adds). Since I used here lean pork, I have treated it in a very un-Indian way, marinating it first in sake and salt, to soften the meat. If you use fattier cuts, you don’t need any marinade.

TIPS: The original recipe calls for frozen or fresh coconut, which is then mixed with water. I have never found frozen coconut; as for fresh… I do see it sometimes, but I’m too lazy to break it, peel it and mix (moreover, I’ve heard most coconuts arriving to Europe aren’t very fresh). This is why I use simply coconut milk.

Tamarind is a delicious “acidifier” of Indian – and also Thai – dishes. It is sold either fresh (but usually it’s the sweet snack version) or in hard dried blocks or in ready-to-use jam-like paste (in jars). I definitely prefer the block version because it keeps forever in the fridge and has a more lively taste than the paste (it’s dissolved in hot water and then strained to obtain “juice”). I never use the paste, so cannot tell you how much of it you should use; if it’s your choice, try to adjust the amounts to your preferences.

You can prepare the masala well in advance and keep for about a week in the fridge. You can also freeze it, but while mixing (you need some liquid to obtain a smooth paste) it’s better to add a bit of water instead of coconut milk which is not always perfect texture-wise after defrosting. The pork can be cut and put into marinade the day before you want to eat it.

Do not increase the amounts of any spices (except for chilli) when you prepare this dish for the first time, otherwise you might end up with a slightly bitter sauce (curcuma and mustard seeds are dangerous here).

I don’t eat mushy broccoli, so I add small florets at the end, until they are just heated. If you like very soft broccoli, add it together with the pork.

How to make Indian or Thai coconut milk curries lighter?

Coconut milk might be healthy, but it’s a high calorie and high fat ingredient. If you want to make a dish lighter, you can obviously add less milk, but you can also replace some of it with water or stock (I always skim the fat; it’s very easy after several hours in the fridge). It won’t be so creamy (I know, it won’t be “genuine traditional cuisine” either), but if you eat coconut milk-based dishes as often as I do, you might understand why I do this quite often… Everything depends on the dish and your preferences, but personally I find certain dishes still delicious with half of the milk replaced with water (or stock).

Do not buy low kcal or “light” coconut milk! It’s simply coconut milk with more water than the “standard” version (you can do it on your own and it will cost you -from my experience – at least twice less).

Preparation: about 30 minutes (except for the min. 1 hour marinade)

Ingredients (serves two):

Marinade:

1 teaspoon salt

2 tablespoons sake

Masala paste:

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 teaspoon fenugreek seeds

5 cloves garlic (peeled)

3 fresh red chillies

1 teaspoon powdered turmeric

100 ml/about 1.4 fl oz coconut milk or cream (or, if you can use fresh or frozen grated coconut, combine 50 g of it with 50 ml water)

300 g thinly sliced pork (about 3mm thick); the fatter the cut, the softer it will be, but I’ve used here pork loin and thanks to the marinade and the thin slices it wasn’t tough)

florets from 1/2 big broccoli (divide them into bite-sized pieces)

1 tablespoon coconut fat (or oil of your choice)

1 teaspoon black mustard seeds

1 small onion, sliced

5 garlic cloves, sliced

3 cm ginger, grated into a pulp

2 fresh green chillies, sliced

1/2 Kashmiri chilli powder (or any chilli powder you have)

1 small tomato, chopped (skinned or not)

1 teaspoon salt

3 cm tamarind block piece (or ready-to-use tamarind paste, but adjust the amounts to your taste)

1 teaspoon jaggery or 1/2 teaspoon brown cane sugar

fresh coriander leaves, chopped or left whole

Cut the pork slices into bite-sized pieces. Combine with the marinade ingredients and refrigerate covered for at least one hour.

If you use the tamarind block, place the piece into a glass and pour 50 ml hot water. Leave for fifteen minutes. (In the meantime start preparing the masala paste and the curry). After this time, mix it well and strain leaving the seeds. You will obtain tamarind “juice”.

Prepare the masala paste. Grind all the seeds into a powder in a spice or coffee grinder (you can of course use a pestle and mortar). Add the remaining ingredients and mix well in a food processor (baby food processor is very useful for such pastes), adding the coconut milk/cream ir fresh coconut with water (or, if you want to keep the masala several days or freeze it, add just enough water to make a smooth paste).

Heat the oil and fry mustard seeds at medium heat until they start popping. Add the onion and stir-fry it for ten minutes at medium heat until it starts browning. Add the garlic, the ginger, the green chilli and fry for one more minute. Finally, add the masala paste, the pork, the chilli powder, the tomato, salt and simmer for 10 minutes until the pork is cooked. Add the 1/2 tamarind water and sugar and finally the broccoli florets. Heat for 30 seconds. Adjust the flavours (add more sugar or tamarind juice or water or coconut milk, if using…).

Serve sprinkled with coriander leaves.