Sesame Pork Stir Fry

On 30th March 2016, This was Dinner

I had a couple of pork chops hanging around the freezer and thought there would be loads due to the size of the bag I pulled out. Turns out there wasn’t loads due to the size of the bones but luckily there was the perfect amount for this dish.

Get set…

  • Cut some pork chops into strips, discarding any fat & bones
  • Peel & grate some ginger
  • Deseed & slice a red & a green pepper
  • Slice some spring onions
  • Get soy sauce, mirin, hot banana sauce, sesame seeds, sesame oil & seasoning ready

Throw it together…

Mix some of the oil with the ginger, soy sauce, mirin, banana sauce and sesame seeds. Add to the pork and mix well.

Add more oil to a pan and cook the pork for a few minutes.

Add the peppers and onions and cook, stirring all the time, until the pork is cooked through. Season if required.

Dish it up..

Perfect served on a bed of rice.


Original recipe here.

Twice Cooked Pork Belly

On 15th February 2016, This was Dinner

As I said yesterday, this was supposed to be our Valentines meal. Not that it was rubbish, it was nice enough but oh what a lot of effort for not enough reward.

The full title of this Gordon Ramsey dish from BBC Good Food is

Twice-Cooked Pork Belly with Onion & Apple Velouté

I had to defrost the pork belly on Thursday, marinate it on Friday, cook it for three hours on Saturday, then weigh it down and fridge it until Sunday. Phew! By this time I was expecting the greatest meal I had ever made. Meh!

I could only get my hands on strips of pork belly so didn’t do it in a full piece.

Get set (2 days before)…

Crush some coriander seeds and two star anise in a pestle and mortar then add sea salt.

Season some belly pork strips with the salt mix then scatter over some rosemary leaves and some sprigs of thyme. Cover and pop in the fridge overnight.

Get set (1 day before)…

  • Preheat the oven to 140°c (fan)
  • Heat some goose fat in a saucepan

Lay the pork in a baking dish then ladle over the goose fat until all of the meat is covered.

Cover with foil and cook for 3 hours.

Remove from the oven and leave for about 10 minutes then line a tray with greaseproof paper. Pop the pork on top. Lay another peice of paper on top. Pop another tray over the paper then put something heavy (I used the pestle and mortar) on top.

Let the meat cool then pop the lot in the fridge.

Get set..

  • Preheat the oven to 190°c (fan)
  • Finely chop a couple of onions
  • Core and slice a granny smith apple
  • Prepare some chicken stock
  • Get butter, double cream, oil & seasoning ready.

Throw it together…

Remove everything from the top of the pork then pop the pork in the oven and cook for 15 minutes.

While it cooks, heat the butter in a pan and add the apple and onion to soften.

Pour in the stock and simmer until the apple starts to break down.

Stir in the cream and simmer then season and blend*.

Dish it up…

We served ours with some roasted potato slices and green veg.


I took the easy route and used a hand blender, it was a bit thick but I wanted to save on washing. If I’m honest this tasted more like onion sauce, I wasn’t really getting the apple.

I also take issue at the term Velouté. Apparently, derived from the French for velvet (which mine was most definitely not!), it is one of the ‘five “mother sauces” and is equal parts by mass butter and flour to form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. (source: Wikipedia).

Pork Chops with Tomato & Blue Cheese

On 19th January 2016, This was Dinner

This went from being Lamb with tomatoes and feta to this. Mr S didn’t see any nice looking lamb chops at the market so picked up some pork. As he never knows what things are for he still bought the feta but we had some blue cheese in the fridge that needed using up. I’ll think of something to use the feta with.

You can cook the steaks however you want but I always prefer my pork finished in the oven.

Get set…

  • Trim & season some pork steaks
  • Roughly chop some tomatoes
  • Crumble some blue cheese
  • Tear up some basil.
  • Get white wine vinegar, oil & seasoning ready
  • Preheat the oven to 190°c (fan)

Throw it together…

Mix the tomatoes with the cheese, basil, vinegar and oil. Season.

Heat some oil in a pan and cook the pork for a couple of minutes each side then transfer to a baking tray and cook for 5-8 minutes, depending on the thickness of your pork. Let the pork rest for a minute or so.

Dish it up…

Serve the tomato mixture on top of the pork and drizzle with any juices. We had ours with some crusty bread.


The original recipe comes from Hugh Fearnley-Whittingstall’s Three Good Things which is a great book. I highly recommend it.

Hoisin Pork Noodle Soup

On 2nd September 2015, This was Dinner...

As I’m playing catch-up I was confused having a photo of a meal from the 2nd as I went out for lunch with my Mum and Sister. I should feel guilty that I had two meals but there’s nothing too fatty here though and I did only have a ‘fishfinger sandwich’ at a place called Bill’s in Sheffield. A special mention has to go to our burgers and  at Bungalows & Bears yesterday. I’ll be seeing you again.

I’m working my way around the Donna Hay book. Did you see Sunday Brunch on the 13th? I thought Rimmer and Ms Hay were quite flirty!


  • Grate some ginger
  • Prepare some chicken stock
  • Slice some spring onions lengthways
  • Cut a pak choi into leaves
  • Finely slice a red chilli
  • Get hoisin sauce, Chinese rice wine, Chinese five spice powder & udon noodles ready


Mix the pork, ginger & hoisin together to form small balls. Pop in the fridge to chill.

Pop the stock into a pan and add the rice wine and the five spice powder. Bring up to a high heat then add the pork balls. Simmer until cooked through then remove from the pan.

Add the noodles and simmer for a couple of minutes.

Add the pak choi for a minute then return the pork to the pan. Cook for a couple more minutes then serve topped with the spring onions and the chilli.


Sesame Pork Meatballs in Chilli Noodle Broth

On 25th August 2015, This was Dinner

If you’d have slapped a takeaway in front of us tonight we would have taken it. Neither of us wanted/could be bothered to make this but we dragged our bums up and got on with it. It was well worth it. It was a fantastic dish, the only minus point, a baking tray that was hard to clean.


  • Finely chop a couple of red chillies
  • Grate some ginger
  • Prepare some chicken stock
  • Cut a head of broccoli into florets
  • Chop some spring onions
  • Preheat the oven to 180ºc (fan)
  • Get pork mince, soy sauce, hoisin sauce, sesame seeds, dried egg noodles, five spice powder, sesame oil & seasoning ready


Blanch the broccoli.

Mix the pork with half the chopped chilli, some hoisin, soy sauce and most of the sesame seeds. Roll into small balls and cover and chill whilst you take the dog for a walk for half an hour.

Pop them on a baking tray, sprinkle over the remaining seeds, and cook for about 15 minutes, ensuring they are cooked though.

Heat the oil in a pan and add the ginger and remaining chilli. Cook for a minute then add the five spice powder. Cook for another minute and then add the stock.

Add the noodles to the stock and cook for 4 minutes then add the broccoli and let it cook for a few more minutes. Add the spring onions.

Serve with the meatballs.


Original BBC Good Food recipe here.

Pork with Black Eyed Beans & Fennel

On 20th July 2015, This was Dinner

A perfect summer dish with one of my favourite flavours – fennel.


  • Heat the oven to 180ºc (fan)
  • Trim some bone in pork chops
  • Finely slice a couple of shallots
  • Cut a fennel bulb into 8 wedges
  • Cut a lemon into four. Juice another half a lemon
  • Drain & rinse a tin of black eyed beans
  • Lightly crush some fennel seeds
  • Tear some basil
  • Get white wine, butter, cherry tomatoes, oil & seasoning ready


Pop some of the oil and butter in an ovenproof pan and heat. Season the chops and add to the pan, cook for a minute each side then remove.

Add the shallot to the pan along with the fennel and cook for a few minutes. Throw in a glass of wine and let it reduce. Add the lemon wedges. Pop the lid on and transfer to the oven for 10 minutes.

Add the tomatoes and the beans and place the chops on top. Pop back in the oven and cook for about 15 minutes.

Remove the chops and stir through the lemon juice and fennel seeds.

Serve with the torn basil.

TWD_2007_Pork_FennelAnother BBC Good Food adaptation (July Edition).

Quick Scaloppine with Roastini

On 29th June 2015, This was Dinner

This is a Nigella recipe from her ‘Kitchen’ book. I picked it as I really wanted to give the gnocchi roasting a go. There were two issues – Should I par boil mine ?(Nigella doesn’t but then I reckon she buys the finest quality and mine’s from Morrisons) and I’d ran out of olive oil!

I decided to par boil my gnocchi and sparingly use vegetable oil.

I used some pork chops I had in the freezer for this. According to Wikipedia:

Scaloppine is an Italian dish consisting of thinly sliced meat (most often veal, although chicken may also be used) that is dredged in wheat flour,sautéed, then heated and served with a tomato-, or wine-sauce; or piccata, which denotes a caper and lemon sauce.

Well I used pork and there was no sauce whatsoever so not definitively a scaloppine. I suppose that’s why Nigella calls hers ‘Speedy’.


  • Remove the bones from some pork chops.
  • Par boil some gnocchi
  • Get a mixture of spices ready*
  • Preheat the oven to 190ºc (fan)
  • Get gnocchi, plain flour, oil and seasoning ready


Cover the pork in cling film and bash until thin.

Pop the flour in a bag and add a pinch of your chosen spices. Get creative, I can’t remember what I used but there was definitely cayenne and paprika in there. Add a little salt and shake well.

Pop the pork inside the bag and shake to coat.

Pop the gnocchi in a baking tray and coat with oil and seasoning. Bake in the oven for about 25 minutes.

Heat some oil in a pan and cook the pork on each side. I did mine for about three minutes each side.

TWD_2906_ScaloppineServe with some peas.

When I do the roastini again I will definitely use olive oil and heat then baking tray first. I lost a few to the bottom of the pan.

* Nigella uses mixed spices in her recipe.