Tag: pork recipe

Slow carb friendly – Peri-peri pork kebabs.

If you’ve made the peri-peri sauce that I’ve blogged about before, this recipe would be super stress-less to make! I made about 1 litre of peri-peri sauce last week and it’s such a superb concoction! Great as dipping sauce as well as a marinade.

# – Peri-peri pork kebabs.

And so….I decided to make these pork kebabs by marinating the meat in the peri-peri sauce overnight. They were delicious! Tender, flavourful and absolutely juicy.

The ingredients:

  • 300ml of homemade peri-peri sauce, recipe here
  • 400 grams of pork, cut into cubes
  • 1 green pepper/capsicum, seeded and cut into squares
  • 12 cherry tomatoes

    • # – First, pour the peri-peri sauce over the pork cubes and marinade overnight, covered.

    # – When ready to cook, pierce the cherry tomatoes, meat, onion and green pepper through with a skewer. Arrange them however your like :)

    # – Heat up a griddle that’s evenly coated with cooking oil. When it’s really hot, place the skewers on it. Cook for about 5 minutes then turn to cook the other sides.

    # – Peri-peri pork kebabs, DONE!

    # – Serve with a side of bean salad & some cumin flavoured yogurt and MORE peri-peri sauce, all good to go :)

    So easy right!?

    Sweet and sticky baby back ribs recipe.

    I am extremely pleased with this recipe! It’s quite simple to make really and the baby back ribs were juicy, succulent, flavourful and practically falling off the bones.

    It was so delicious, I honestly wish I had made MORE! It made me want to eat baby back ribs everyday!

    # – Sweet and sticky baby back ribs.

    The surprising thing was I used frozen ribs (bought them fresh but due to bad timing I had to freeze them for a few days) and seriously, you wouldn’t be able to tell the difference.

    For the rib preparation:

    • 2 pieces of baby back racks, about 400-500grams each
    • 100ml soy sauce
    • Enough water to cover the racks in a pot

    For the marinade:

    • 100g of soft brown sugar
    • 100ml of Shaoxing wine or any chinese rice wine
    • 100g of ginger , peeled and finely grated
    • 3 pieces of garlic cloves , peeled and crushed
    • 200ml of tomato puree (you can use ketchup too)
    • 1 tablespoon of mustard
    • 100ml of soy sauce

    # – First, submerge the ribs in a pot of water. Then pour in the soya sauce.

    # – Bring to a simmer and let it boil for 15 minutes. Turn off the heat and let it cool down for 1/2 to 1 hour.

    # – In the meantime, prepare the marinade. Pour the Shaoxing wine into a heated pan, followed by the brown sugar.

    # – When sugar has dissolved, add in the finely chopped ginger and garlic. Bring to a gentle simmer.

    # – Then, squeeze in a dollop of mustard.

    # – Followed by the tomato puree or ketchup if you should fancy. Stir to combine.

    # – Pour marinade into a bowl to cool down slightly.

    # – Place the ribs in a tray that you’d be roasting them in. I suggest lining it with foil for easy cleanup later.

    # – While the ribs are still warm, brush about 1/4 of the marinade all over them, coating evenly. Cover and refrigerate the remaining marinade.

    # – Cover the ribs with foil or clingwrap and stick it in the fridge to chill for a minimum of 2 hours. Overnight is best. I did mine just 2 hours though and it was so good…imagine if it had marinaded overnight!!!!!

    # – When ready to cook, stick it in a preheated oven at 220 degrees celcius for 40 minutes, curved sides up.

    # – Brush the marinade all over the ribs at every 15 minutes for 2 times.

    # – After the 40 minutes mark is up, turn the oven down to 180 degrees celcius, brush the last remaining marinade all over the ribs and leave the oven door ajar for 10 minutes. This is to ensure that the ribs have sticky and gooey sauce to eat with :D

    # – Sweet and sticky baby back ribs, DONE! Serve with baked potatoes and homemade cole slaw.

    # – DELICIOUS!

    # – I love ribs!

    This recipe was actually adapted from the recipe that belongs to one of my favourite TV judges, John Torode. Thank you for gifting me with simple to make but stupendously awesome baby back ribs.

    /sniffs

    Salted plum pork chop recipe

    This was an experiment that turned out really well. I wanted to grill some pork chops but was unsure of what to marinade the chops in. When I opened my fridge, the bottle of salted plums called out to me.

    I love salted plums! I use them for this salted plum lemonade drink that is possibly one of my favourite drinks ever.

    This recipe is so mind-boggling easy….all you need are 3 ingredients. YES, only THREE!

    # – Salted plum pork chop.

    The ingredients:

    • 2 pork chops, with rind still attached
    • 6 salted plums
    • A dash of ground black pepper

    # – First, in a bowl, throw in salted plums and pork chops.

    # – Squash the plums and massage the chops with the flesh for 2 minutes.

    # – Then sprinkle the ground black pepper all over the pork chops. Chill in the fridge for 1-2 hours. Don’t leave them too long or you’ll end up with salted chops :P

    # – Heat up a well greased griddle till when you flick a drop of water in it, you will hear it sizzle (this is a method to check that your pan is hot enough).

    # – Lay the chops over the griddle for 5-8 minutes depending on how thick the chops are.

    # – Then turn over the chops and cook for 5-8 minutes as well.

    # – With a thong, hold up the chop sideways to cook the rind…it will transform into beautiful crackling :D

    # – Salted plum pork chops, DONE!

    # – Juicy, succulent pork that’s perfectly flavoured with a bit of kick and crispy crackling to boot!

    You know you want to make it happen :D