Food Day Tuesday; Asian Pork with Bean Shoot Salad

Asian Pork with Bean Shoot Salad...

I love a good piece of pork on my fork… Pork is a meat that I find tasty and with many of the new cuts today being very lean, makes this meat a winner. I brought a piece of Pork Loin and wanted to make something quick and easy and what cuisine is quicker than Asian. The good thing about this meal is the flavors are strong but not overpowering, the salad is fresh and crunchy from the bean shoots and the pork is warm and tasty.

I love Asian food, usually I don’t bother cooking it too much as we eat it a lot for dinner at work. It is cheap, quick and very tasty – all keys when you only have a half hour dinner break and don’t want to spend all your hard earned coin on work dinners 7 nights a fortnight. (We don’t have the option of taking food to work in my job, you have to eat out)

Being off work for the past 6 weeks (one more week left) I felt like a twist on making my own style Asian salad. It is inspired by a Vietnamese dish called Bun – a type of cold rice noodle salad with warm lemongrass grilled pork on the top and dressed with a sugar chilli  sauce.

Meat (per person)

150- 200gm Pork Loin

I first marinated the pork in a mix of

1/2 tsp Chilli paste,

1 tsp minced garlic,

Juice of half a lemon

1 tsp coriander paste and some extra fresh leaves picked

1 teaspoon of sugar

1 pinch of salt.

The marinade measures depend on you, how much you use depends on what heat level or garlic level you like. Combine to your own tastes (checking and rebalancing if needed)   I cover the pork in it and let this sit for around 15mins (or longer for a more intense flavor).

Pan fry pork on each side till sealed and brown then transfer to a oven safe dish to cook in the oven for 20mins at around 180C. Let rest for 5 mins then slice and serve on the bed of salad.

Salad (per person)

The salad is very simple, but very tasty.

One big handful of bean shoots

Coriander Leaves picked (this can be substituted if you don’t like the taste for parsley)

Half Lebanese cucumber deseeded and sliced thinly.

1/4 of a Red or Yellow Capsicum (Bell Pepper) (green doesn’t have the sweet flavor needed) cut into thin short batons.

Wash all the salad well in a bowl of water, drain and dress with the following and allow to sit to absorb dressing while meat is in the oven

Dressing

Juice of 1/2 lemon

1 tablespoon rice wine vinegar

1/2 tsp chilli paste

1 tablespoon of sugar

1 tsp sesame oil

pinch of salt

Again this is to my tastes, once combined, rebalance to your liking, pour over salad.

Vegetarian Option – Use firm tofu instead of pork – simply slice down the centre cover in the same marinade and then pan fry in a little sesame oil till sealed on each side and warmed through.

That is it, simple quick dinner, with no carbs and very filling.

Hope you enjoy it, till next time…

Lin xox

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Food Day Tuesday – Mango Salsa with Pork

Mango Salsa & Pork (sorry for the bad iphone image)

In the Summer Time when the weather is Fine, you’ve got salad, you’ve got salad on your mind! Well Hey I have salad on my mind… and there is no salad like a salsa when it’s hot.

On Monday night I was cooking for a friend at her place, so I needed something quick, easy, and tasty.. I had made this a month or so ago and posted a photo on FB, Jules liked the photo so I thought I would cook it for her.

I love the idea of different types of Salsa’s. A good Salsa is fresh with a zing. In this case the mango and avocado work together with the crunch of corn, capsicum and sping onions, the Zing was proudly brought to you by the juice of  Lemon and Lime… All the players came together to form the prefect accompaniment to the oven baked (slightly spicy) pork.

I got my Pork from Woolworth’s – it is a ready to go vacum pack called –  Butterflied pieces of pork with herbs and spices. I set the oven to 180c and then pan fried the pork sealing each side, then popped it on an oven tray (with some baking paper on the bottom for easier cleaning) & wacked it in the oven for about 30mins (note if one piece is thicker than the other you may need to put it in for a little longer taking the thinner pieces out to rest.)

You could use other Pork, like a cutlet and marinate it yourself…                                     Don’t like Pork – You could also do the salsa with lamb or chicken.                                                                       If you are vegetarian or vegan – tofu would be nice (you could rub a little chilli and lemon on it and pan fry it quickly) add a few cashew nuts to the salsa too. Just make the salsa before quickly pan frying your tofu!

The alternative to cooking in the Oven is the BBQ. I like the Oven method it makes it juicy – the BBQ will do the same if you are a good BBQer – and the trick is again to seal it on the BBQ and then turn it down to cook slowly and not burn or dry it  out.

Now onto the Salsa – While this is cooking in the oven, I grab a big bowl and put the following in..

1 can of Corn Kernels (420g) drained

1/2  Large Red Capcium (or 1 smaller one) (diced into small pieces)

3 Sping Onions, finely sliced (into rounds)

1 Mango – slice off the cheeks, then cross hatch and scoop out of skin with a spoon, chop other bits off the mango as you can (before hitting the stone) into cubes.

1 Avocado – Halve lengthways and then take stone out (with a sharp knife hit the stone, twist and it will pop out) then cross hatch each half and scoop out with a teaspoon.

Juice of 1/2 lemon & 1/2 Lime (or a full lemon if you have no lime) this is important for zesty flavour and also to stop anything from browning.

Stir it all together gently, the avacado may breakdown a little but will add to the citrus dressing. I put a little crack of sea salt over it too. All ready to go!

So when the Pork is cooked I let it rest for a few minutes before slicing it, plate the pork with some rocket leaves (for a peppery flavour) and the salsa – I use the salsa as a bit of a condiment with the pork… Very tasty and ready in around 35mins – Love Summer!        This is quick and If I can say so myself tastier than take away!

Oh BTW  the Packet of Pork (approx 700gm) and the Salsa recipe will feed 4 people

Till next time

Lin xox

Food Day, Tuesday; Tuna, Chickpea and Asparagus Salad

Ready to be eaten!

Summer is the season for a good salad & I love a good salad.

I had some asparagus that needed to be used, and I needed to eat Protein after an hour and a half of training. So with those two in mind I grabbed the asparagus, a can of tuna & threw together a few more items to make filling yet light salad.

I was cooking for myself tonight,  this will serve 1 person for a full dinner. (Mind you I only managed to finish about half of it.)

I put it all on a dinner plate as I go and then it is ready to eat…So what is in it?                     1 Large Handful of rocket and baby spinach leaf mix.                                                        1/6 Red Capsicum (Bell Pepper) cut into strips.                                                                                           6 Asparagus Spears (panfried in olive oil spray for 5 -8 mins until they brown a little)        1/4 of a red onion in slices. (I wilted in the hot pan with the asparagus for a minute) Remove the Asparagus and Onion – add to salad plate.                                                               1/2 can of Chickpeas (200g) (drained, washed and warmed in the pan for 1 min) plate up     90gm Canned Tuna (flaked over the top)                                                                        40gm Goats Feta (or regular if you prefer)

I heat and reduce a couple of tablespoons of balsamic vinegar in a pan and then spoon over the top, if you don’t like balsamic substitute for your preferred dressing.

Enjoy you summer salads!

Lin xox