A once aspiring domestic goddess, but now a flustered mum that creates the odd flash of cosy domesticity, though progress on that front is being hampered by two growing children, two West Highland Terriers, one better half and the small but not insignificant detail that I have to work for a living. Why not sit down and have a cuppa whilst I share with you my latest cooking exploits and random musings?
Lola and Finn's Mum
Saturday, 24 May 2014
We had Summer last week and this is what we cooked... - Thai Style Marinated Pork with Chilli Dressing
Ah Summer. That one day of the year in England when the sun comes out, and the results are profound. Flesh that has been hidden for the 364 days previously is revealed and consequently burned, Argos sells out of inflatable swimming pools, and any shops that sell either bread, burgers, beer and charcoal have their shelves decimated of these items as soon as the doors open and if you leave it too late on in the day to decide you are getting the barbecue out, then you will be left with some squashed sliced white and the odd vegetarian sausage to try and get the best out of. Which I suppose is okay if you are a vegetarian...
I have to say though that I am a bit of a miserable bitch and the thoughts of getting the barbeqce out does not fill me with brimming joy. It is mainly to do with the feeling of having to create stuff to go with it, like salad, or else scrabbling through the cupboard for the burger relish that you remember using the previous summer and there is no way you are going out and getting another one (if you are me, that is...) And then there are the accompaniments to the burger, and slicing the bread, and keeping the flies off the food, and keeping the kids away from the barbecue and because of my disorganised nature I always seem to be traipsing back to the kitchen for something. And another thing, whilst I am not averse to a tasty burger, I am sick of having them off barbecues. It is like that is all there ever seems to be...
So I got out some pork fillet. I buy so many pork fillets for great prices because I don't think anybody who shops where I shop actually knows what to do with them. I decided to adapt Bill Granger's recipe for Thai Marinated Pork and Chilli Dressing from his book Easy Food, where he marinated pork chops for this, and it worked a treat. Cooking the pork fillet over the coals created meat that was succulent and tasty and it was just so nice to taste something different. This is different, and next year when Summer comes again, you should try it.
Thai Style Marinated Pork with Chilli Dressing, adapted from 'Easy Food' by Bill Granger
My adaptations in red
Serves Lola, Finn, Mum and Dad.
4 brown shallots, sliced (I used a medium sized onion)
1 tbsp grated ginger
2 garlic cloves, crushed
Handful coriander, including stems, coarsely chopped
2 tsp soy sauce
1 tbsp fish sauce
1 tbsp caster sugar
4 pork cutlets (I used 420g pork fillet)
For the sauce
2 tbsp. rice wine vinegar 1 1/2 tbsp. caster sugar 1 tbsp. fish sauce 1 long red chilli, finely chopped 1 tbsp. thinly sliced spring onion 1/4 cucumber, seeds removed, finely chopped
Tastes better than it looks!!!
Place shallots, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper in a food processor and whiz to a paste.
Still tastes better than it looks...
Transfer to a shallow, non-metallic dish and add the pork.
Mix well, then cover and leave to marinate in the fridge for at least 15 minutes. (I left mine for an hour and a half)
Preheat a barbecue or chargrill pan to medium-high heat and brush lightly with oil.
Grill the pork for about 4 -5 minutes on four 'sides' (you might have to squash it a bit to do this) or until cooked to your liking.
For the chilli dressing, place vinegar, sugar and fish sauce in a bowl and stir until sugar has dissolved.
Stir in chilli, spring onion and cucumber.
Serve pork with cucumber, chilli dressing. In a completely authentic Thai way, I got some tortilla wraps and just put the meat and the dressing on that. Messy but really tasty!