Category: Pork

Grilled mustard pork chop recipe.

I made this for dinner today. It was totally experimental but thank goodness, they turned out delicious!

BF was pleased :)

# – Grilled mustard pork chop.

The ingredients:

  • 350 grams of pork chops (4 pieces)
  • 2 tablespoons of mustard
  • 1 tablespoon of coarse salt
  • 1 teaspoon of chilli powder
  • 1 teaspoon of cinnamon powder
  • 4 cloves of garlic, lightly squashed

# – First, pound the pork chops to sort of tenderise them.

# – To marinade the chops, add two tablespoons of mustard.

# – Add in a couple of dashes of chilli powder.

# – Followed by a sprinkling of cinnamon powder.

# – Throw in a few mashed up garlic cloves.

# – Mix everything up and make sure the chops are evenly coated. Set in the fridge for a minimum of 1 hour.

# – Heat up oil in a griddle.

# – Lay the porks on the griddle for about 3 minutes.

# – Flip to cook the other sides. Also about 3 minutes.

# – Grilled mustard pork chops, DONE!

The chops were juicy with a subtle mustard garlicky flavour to the chops. I served them with garlic cannellini bean mash (will blog about the mash tomorrow) and simple salad of lettuce with cherry tomatoes.

Hate it or Love it Pork Supreme Recipe.

My apologies for the name of the dish. Honestly, I don’t know what to call it. It’s nothing like I’ve ever tasted before and it’s not even a real dish as far as I’m concerned.

I was having a bad case of monthlies (I still am, actually) but dinner needed to be cooked. I opened my fridge and the bottles of hot broad bean sauce and tamarind paste happened to be right in front of me. I couldn’t even muster up the strength to push the bottles away and check out what other ingredients were behind them.

Not to mention, I should have used chicken stock or something but my legs were so wobbly I wasn’t sure if I could stand long enough to dissolve some chicken stock cubes in water so I ended up using apple juice instead. Which, of course was conveniently located right next to the bottle of tamarind sauce.

The result was a dish of tender pork cubes submerged in a rich, flavoursome, sweet and sourish sauce with a bit of heat to boot. Surprisingly quite a lot of depth of flavours for something cooked under the influence of blood loss and pain killers.

For the marinade:

  • 300 grams of pork, cut into cubes
  • 1 tablespoon of corn flour
  • 1 tablespoon of chinese rice wine
  • 1 tablespoon of oyster sauce

For the sauce:

  • 1 tablespoon of hot broad bean paste (dao ban jiong)
  • 1/2 tablespoon of tamarind paste
  • 1 tablespoon of garlic, minced
  • 1 tablespoon of shallots, minced
  • 1 tablespoon of ginger, minced
  • 100 ml of pure apple juice

# – First, marinade the pork for at least 1 hour in the chinese rice wine, corn flour and oyster sauce. Keep chilled in the fridge till ready to be used.

# – In a pan, fry up the minced garlic, ginger and shallots.

# – Add a tablespoon of hot broad bean sauce.

# – Followed by half a tablespoon of tamarind paste.

# – Next, throw in the pork. Stir.

# – Add the apple juice. If you don’t like too much sauce, reduce liquid by half. Stir till pork’s cooked through.

# – Hate it or Love it Pork Supreme, DONE!

The sauce was appetising and wonderful with rice. As the title goes, you may either hate or love this dish. I say this because it’s a very interesting and unique flavour (no, not in a repulsive sort of way hahaha). My best suggestion is to try it out and then decide for yourself.

That said, the next time I make this dish (yes, I’ll make it again), I would make a few changes though. For one, I will cut the pork into thin square slices rather than cubes and brown them in a pan first before chucking them into the sauce…purely for texture & aesthetic reasons.

Have a good week peeps!

Rosemary and garlic pork chop recipe.

This was thrown together quite last minute and I was so glad it turned out delicious! I used two different cuts of pork; chops & fillets because I had very little of both so decided to use all to make a substantial dinner.

The pork was flavourful and juicy and the caramelised garlic slivers were to die for! I wish I had sliced up more garlic to be honest! Also, it’s important to season the pork properly with salt otherwise the taste of the rosemary and garlic would be too faint.

# – Rosemary and garlic pork chops.

Without further ado, lets get onto making this dish..

The ingredients:

  • Pork chops, enough for two (you can use fillets too for a healthier alternative, but not as tasty as there’s hardly any fat)
  • Few sprigs of fresh rosemary
  • 8-10 cloves of garlic, sliced
  • Salt

# – First of all, pound the chops till they’re thinner. Not too thin till the meat disintegrate though. This makes the meat more tender!

# – Pounded meat vs original state of meat. Season with salt on all surface (Forgot to take picture of this!).

# – Now, slice up the garlic cloves and rub them all over the meat. Make sure all surface are covered.

# – Remove rosemary from stalk and throw them in.

# – I rolled up the pork with rosemary and garlic inside cause I felt that they marinate better this way. It is probably psychological. Stick it in the fridge for a minimum of 2 hours.

# – Heat up some oil in a griddle.

# – Lay the meats onto the griddle for about 4 minutes. Flip to cook the other side for the same time. Don’t discard the garlic, cook everything! You will thank me for this.

# – Serve with roast vegetables and the most awesome layered potatoes.

By the way, I’m so totally into roasted carrots these days. It’s amazing how being in the oven for just 40 minutes at 180 degrees celcius with some garlic cloves and a dash of olive oil could make them so caramelised and so, so, so sweet and delicious!

These carrots are addictive. I recently bought a few more bags of carrots just so I could eat more roasted carrots. I am obsessed. I will turn orange.