Monday, 18 May 2009
Something quick for supper
This post was written a few weeks ago but never made it in the correct chronological order. So belatedly here it is. I should say that I am always surprised when artists hold onto pieces of their work for years and years and then suddenly put them out. Thankfully this is only 3 weeks behind schedule but I remember my lack of comprehension when I read on a Bruce Springsteen album sleeve that one song had been around for 11 years. Hopefully I won't be that bad!
I did not wish to infer that I am some sort of artist. I just hope you enjoy making this recipe.
It wasn’t to be like this. The boss & I were going out for dinner tonight with a friend. However they changed plans on us and I found myself hurrying home from Helsinki with a packet of diced pork in my bag and a mission to feed the hungry person at home.
As the “I” train made its way through the sunny afternoon I knew I had time for a quick marinade and to wash the rice. I thought it would be nice to give it a little bite with some chili.
Then I got home and was taken with inspiration. I really only used what I had to hand and didn’t stop to think about it and it was very tasty. So here is Asian influenced pork with rice.
100g diced pork
3 teaspoons of Sambal Olek
Chinese 5 spice
1 thumb of ginger chopped finely
1 sliced onion
Bamboo – slice it if you need to
Salt & Pepper
First of all marinade the pork in a little of the sesame oil, soy sauce, the sambal oelek and the Chinese 5 spices. Cover in cling film and put in the fridge. Depending on the cut of meat you may need to marinade for longer.
Heat some vegetable oil in a wok and cook up the onions and the ginger. Add the pork and the marinade. Then add the peas and the corn. Put on a lid and turn it down and get on with cooking the rice.
On this occasion I had washed the starch out of the rice to make it sticky. Then I cooked in my normal way. This means a 3:1 ratio of water to rice. Once in the pan bring to the boil and let it boil hard for a couple of minutes turn all the way down and put on the lid for about 10 minutes and then remove from the heat for 15 minutes. Serve.