Tag: pork

Steamed pork and fish meatloaf recipe.

This was supposed to be an authentic Indonesian “otak-otak” (that’s what the recipe book claimed anyway). I was quite excited to make it, since I had one frozen dory left and I was itching to use it.

Alas, luck was not on my side as I realised the dory was too small even for 1 person…

So, without so much of a blink, I decided to incorporate pork into the dish. And hence, the dish had to be renamed to “Steamed pork & fish meatloaf”. I’ll make real otak-otak another time..

# – Steamed pork & fish meatloaf, served with rice.

Funny thing was, the BF was unable to ascertain that there was pork in there. I guess if you blitzed the mixture fine enough you really can’t tell what it is. He was really surprised to know that there was pork!

The ingredients:

  • 200 grams of pork, cut into cubes
  • 120 grams of boneless white fish fillet (I used dory), cut into cubes
  • 1 onion, chopped
  • 5-7 shallots
  • 3 cloves of garlic
  • 100 ml of coconut milk
  • 1 teaspoon of white pepper
  • 1 tablespoon of lime or lemon juice
  • 1 tablespoon of chilli powder
  • 1 teaspoon of salt

# – First of all, chuck the fish into a blender or food processors. Give it a blitz.

# – Then, add the pork.

# – Followed by the shallots, garlic cloves & chopped onion.

# – Pour in the coconut milk. Blend till combined.

# – Add the salt, lemon/lime juice, white pepper and chilli powder.

# – Blend till fine.

# – Lay a clingwrap film over a chopping board.

# – Scoop half the paste onto the middle of the film.

# – Fold the bottom part of the film over the paste.

# – Then fold the part with the paste inside over the top of the film.

# – Tie a knot on each end to form a sort of Christmas popper shape…like this.

# – Wrap the parcels in aluminium foil.

# – Stick them in the steamer for 20 minutes.

# – When it’s done, cut the clingwrap film and carefully remove it. Let the loaf stays in the foil.

# – This is optional, but you could use a kitchen torch to crispen the top a bit. Otherwise stick in the oven in grill mode for 5 minutes at 210 degrees celcius.

# – Steamed pork and fish meatloaf, DONE! Instead of rice, you can serve it with grated cauliflower for a slow carb option.

The looks were nothing to shout about but it was juicy, tender and very flavoursome. It’s also really healthy because as you probably have noticed, there’s not a drop of oil used in making this dish!

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!