Category Archives: Pork

Udon Goreng

A low sodium, low fat, fusion version of Mee Goreng (Bahmi Goreng). For a fuller sodium version include more kecap manis and use trasi (shrimp paste). Instead of fried egg noodles, I substituted udon. This recipe made two very generous … Continue reading

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Low Sodium Chilli Pork Chow Mein

Keeping it simple. This recipe has come so much closer to the authentic Chinese takeaway I enjoyed as a youngster in NZ than anything I’ve tried before. Another example, perhaps, of “less is more”. I found a small 220g pork … Continue reading

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LGBTQIA M&F Wrap

Simply put, this all-inclusive wrap will have you seeing rainbows, it is so satisfying. Lettuce Goji berry chutney Beans (Or bacon!) Tomato Quinoa In a spinach wrap, with Avocado. Meat of your choice Feta Self explanatory, really. But you could … Continue reading

Posted in Bacon, bread, cheese, chicken, chilli, Chutney, Con-fusion cooking, condiment, Corn, Duck, Eggs, entree, fish, fusion, ham, Italian, Leftovers, Mexican, Mince, Oysters, Pasta, Pickle, Pork, potato, prawns, sacred food, Salad, sandwich, seafood, Side dish, slow cooker, smoked, Traditional, turkey, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

From a Packet

There’s nothing wrong with packet food now and then. It just needs a little sophistication. A healthy 1,200 kJ evening meal. 100g pork fillet, thinly sliced and quickly fried 1 carrot, julienned, Celery, Spring onions, Garlic With rice vermicelli in … Continue reading

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Smoky Tandoori Paste

I see cooking as an Experimental Art.  If I have a cooking style I am thinking  maybe I am an impressionist.  I start off with an impression of what I want to cook based on some professionally prepared dish I … Continue reading

Posted in barbecue, chicken, chilli, Con-fusion cooking, curry, fish, fusion, Goat, Indian, lamb, Pork, Roast, smoked, spices | Tagged , , , , , , , , , , | 1 Comment

Pork Belly

Smoke Experiment #3: 300g Porkbelly 1 Tbsp olive oil with a squirt of smoke oil Salt and pepper Rub the rind with the oil and salt then add a few grinds of pepper Roast in the turbo oven @ 220C … Continue reading

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Playing with Smoke, Part 1

At last I have my assorted bottles of smoke, which I left behind when I returned to Bili after the holidays. Misty Gully Smoke.   I got it here. Time to see how I can use it. My first experiment was … Continue reading

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