Thursday, June 30, 2016

Pork Mince and Curly Kale

For 2 servings

• Finely chopped Onion, about half a large one
• Finely chopped fresh Garlic Cloves, 2 or 3
• Finely chopped fresh Ginger Root, to taste
• A few chopped fresh Tomatoes (spinkle with Salt and Pepper while they wait to be added to the wok)
• Oil of your choice to fry off the above (Olive Oil for this test)
• Vegetable Stock - 400mls or so
• Minced Pork
• Curly Kale (remove the woody stalk bits)

1] Gently fry the Onions, 10 mins or so. Turn up the heat and add the Garlic and Ginger, stir for a couple of minutes.
2] Add the Pork and keep stirring and breaking the mince up. Don't cook it too much or the Pork will tighten up.
3] Add the Tomatoes, stir for a bit, then add the Veg Stock. Let it come to the boil then reduce to a simmer.
4] Stir in the Kale, make sure there is still enough liquid, then cover for 3 minutes.

I finished this test off with some grated fresh Red Chilli and Soya Sauce and served on rice. Noodles would work better maybe with the lovely sauce from the pan.

Sunday, June 12, 2016

Slow Cooker Bacon Wrapped Pork Loin

• Brown Sugar
• 3 Cloves Garlic, minced
• Dijon or Whole Grain Mustard
• Fresh Rosemary finally chopped
• Salt and freshly ground Black Pepper, to taste
• 1 boneless Pork Loin, excess fat trimmed
• 2 tablespoons vegetable oil
• 6 slices bacon

For the cooking liquid
• 3 Cloves Garlic, minced
• White Wine
• Chicken Stock
• Sprig of Fresh Rosemary
• Dijon or Whole Grain Mustard
• Zest and Juice of 1 orange (I used two Clementines)

1] In a small bowl, combine the Sugar, Garlic, Rosemary, Salt and Pepper. Season Pork Loin with  the Sugar mixture, rubbing in thoroughly on all sides.

2] Heat vegetable oil in a large skillet over medium high heat. Add Pork Loin, and sear both sides until golden brown, about 2-3 minutes per side. Keep gently moving the Pork around so it doesn't stick and start breaking up.

3] Wrap the Bacon around the Pork and place in the Slow Cooker.

4] In the pan gently fry the crushed Garlic and deglaze with the White Wine. Stir in the Zest, Juice and Mustard. Pour into the slow cooker and add the stock.

5] Cover and cook on low heat for 3-4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.

6] Take the pork out to rest and strain the cooking juices into a pan. Reduce some of these juices for a lovely gravy while you get on and do the veg.

Note to self - Slow cooker was set to Medium for 3 hours - This resulted in the Pork being flaky and unslicable, lovely and moist though - Next time set to Low for 4 hours.