Pork & Veg in blackbean sauce


Cooked in black bean sauce

Cooked in black bean sauce

Ingredients:

  • 300g broccoli
  • 3 garlic cloves

    Ingredients for the meal

    Ingredients for the meal

  • 1 medium white onion
  • 1 sweet pepper
  • 300g pork cut in 1 cm thick
  • 10g ginger – grated
  • 200g noodles – precooked
  • 200g black bean sauce
  • Toasted sesame oil
  • 2 table spoons soy sauce

Before you start, ensure that all the prep is done; all the peeling, chopping, grating, rinsing complete, set aside. Cook the noodles according to the instructions on the package.

Method:

In a cold pan, add 3 tablespoons of toasted sesame oil, line the bottom of the pan with a layer of onions, then the slices of meat, garlic and ginger. Cover the pan and place it on the heat to cook for 5 minutes. No need to add liquid as the meat’s juices will trickle down and moisten the bottom of the pan.

After that, open the pan and stir the content to allow all the ingredients to mix. Add 2 tablespoons of dark soy sauce, black beans sauce, adjust salt then cover to simmer for 3 minutes.

Now add the vegetables and stir to make sure that they are completely covered with the sauce. Cover the pan and leave on the heat for about 2 minutes, then turn off the heat, leave the pan covered to allow the steam to finish softening the vegetables (in particular the Broccoli) without overcooking it.

Serve as suggested and enjoy.

Pork, veg, black bean sauce served on a bed of noodles

Pork, veg, black bean sauce served on a bed of noodles

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Spinach wilted in Carrot and Orange peel


Spinach wilted in Carrot and Orange peel – Served with pork chops and hassleback potatoes . Lunch for 2

Hassleback, pork, Spinach, Orange peel, Carrot

Hassleback, pork, Spinach, Orange peel, Carrot

Ingredients:

  • 250grs x 2 pork chops
  • 2-3 medium potatoes

    DSC03419

    Ingredients for this dish

  • 50grs Butter
  • ½ medium red onion (half for boiling, half for grilling the potatoes)
  • ½ white onion (half of this for blending, half to be wilted)
  • 100grs Baby spinach leaves
  • Fresh orange peel
  • 1 medium carrot
  • 3 garlic cloves
  • Dry Herbes de Provence
  • Salt and 1 stock cube

Method:

Place the potatoes in a small sauce pan and cover with salted water and few slices of red onion. Cover and leave to cook for 10 minutes. Remove from stove and leave to cool for few minutes so you are able to hold and slice them (only slice through ¾ of the way into the potatoes).

Hassleback ready for the grill

Hassleback ready for the grill

Place the potatoes now sliced into an oven dish, spray with Rapeseed oil and dust with Herbes de Provence. Place the tray under the grill for 20 minutes… to allow the potatoes skin to scrip and curl…

For the meat: while the potatoes are in the oven, rinse the meat, and season it with ½ a crushed stock cube and Herbes de Provence. Set aside.

DSC03423

Orange peels and carrot ready to blend

Now, peel the carrot and cut in small pieces, do the same with the garlic and a quarter of the white onion. Cut the orange peels into small pieces. Now, blend all of the above with a very small amount of water. Set aside.

Rinse the spinach and set aside too.

In a sauce pan, melt the butter and fry the meat for 2 minutes on each side. Add a small amount of the blended condiments on the meat and allow it to brown on each side. Remove from the pan and set aside. In the pan now empty add the blended condiments and leave to simmer a bit. Keep stirring until the water dries out then, add the remaining chopped white onion and the spinach in the same time. Crush the remaining half of the stock cube on top and stir continuously for 1 minute. The onion will still be crunchy and the spinach wilted.

Remove the pan from the stove. By now, the potatoes should be ready. If not, place your meat to rest on top of the spinach and cover the pan while you wait. Serve immediately before the spinach runs out of life.

Hassleback, pork, Spinach, Orange peel, Carrot

Serving suggestion

Serve it with a nice little glass of red. Bon appetit!

This is very healthy dish and cost approximately £5.45 or barely £3.00pp)

Cost of ingredients: Pork chops £2.30 – Spinach £1.50 – Carrots 0.45p – Orange 20p – Potatoes £1.00