Posted tagged ‘pork’

Asian Pork Sliders

August 1, 2010

Hello my lovelies! I finally have a new recipe to share that is worthy of your time. I was looking for a slightly healthier alternative to traditional burgers or sliders, and came up with this beauty: Naked Asian Pork Sliders with Avocado Mache Salad.

For the Pork Sliders (usually makes 5 patties):

  • 1/2 ground pork
  • 2 green onions (finely chopped)
  • 1 tsp ginger (grated)
  • 2 garlic cloves (minced)
  • 1 tbsp Japanese cooking wine
  • Salt and Pepper to taste

Mix the ingredients together and form small slider-sized patties, then brush the patties on both sides with sesame oil. If you like gadgets, you can put the patties into one of these funky slider contraptions. If not, that’s ok too – you’re probably more of a professional than I!

I love me a gadget!

Place the patties on the grill (400 degree, direct heat) for 7-8 minutes each side. When you turn them, they’ll be smelling *really* good and looking something like this…

Try not to drool as you're flipping them over

Finally, you can place the patties on a bed of salad. For me, @TheSkivvy  worked up a most delicious avocado mache salad. Please tweet her for the recipe as I’ll be in the BAD books if I claim this to be my creation. Then simply serve up with hoisin sauce, and tadaaa… a wonderful, semi-healthy, lunch time snack.

Gordon Ramsay, eat your heart out!

Lessons Learned:

  • I love it when a plan comes together
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Baby Back Ribs with Plum Glaze

May 9, 2010

Hello dear readers, did you miss me? After gaining back my mojo I’ve been having another go at some of the recipes featured on my blog, just to make sure I’ve still got it. 

However, today was a big step forward for me. It was rib day. I’ve been putting ribs off for a while. My excuses have included: 

  • “I need to be able to cook burgers before I can cook ribs…”
  • “I can’t do ribs as I need one of those meat injectors that Myron has…”
  • “I’ll wait until I change my gas canister as ribs take forever and I might run out…”
  • “I can’t find any damn plums…”

Of course, the truth was that I was just being a big old scaredy cat. So today I decided to rise up and make a stand against those damn ribs. Actually, that last point about the plums was actually true. Eventually I did manage to find some plums (as ragedy as they were) in Haagen, thanks to @TheSkivvy, though at the time I was convinced that the BBQ Gods were just trying to sabotage me! 

Now pay attention, as this recipe is way complicated for a simple gal like me: 

First thing you need is a nice rack of baby back ribs (I used a 1 lb rack) and put this into a big Ziploc (I actually had to cut the ribs in half and use two Ziplocs!). 

Meeeeeeeat!

 Then put the following marinade in a saucepan and bring to the boil: 

  • 1 cup fresh pineapple juice
  • 1/2 cup yellow onion (finely chopped)
  • 1/3 cup honey
  • 2 tbsp rice vinegar
  • 2 tbsp fresh ginger (thinly sliced)
  • 2 tsp garlic (minced)

Once the marinade is cool, pour it into the Ziplocs with the ribs, and marinate it overnight. 

The next day (honestly, I must’ve dreamt about ribs all night!), you can start the fancy work. Take the ribs out of the Ziploc and put it in a Pyrex dish, or something similar. Brush the ribs lightly with Asian Sesame Oil and a sprinkle of salt, then leave it at room temperature for about 30 minutes. Now don’t throw away that marinade as we’re going to use that next in the plum glaze. 

For the plum glaze, put the following into a large saucepan: 

  • 1 cup of the marinade
  • 2/3 cup brown sugar
  • 1/4 cup dry sherry
  • 2 tbsp red wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp mustard powder
  • 4 large plums (pitted and quartered)

Funky-ass glaze (too jazzy!)

 Bring the glaze to a boil, then simmer over a low-medium heat for about 45 minutes, until it has thickened and the plums are falling apart. Then strain the glaze through a sieve. Keep about 1/2 cup of the glaze to serve with the ribs, and the other half for basting the ribs. 

Next, time to fire up the grill. The tip I got from my lovely Twitter friends was to make sure you cook ribs low and slow. So I heated up the grill to 300 and placed the ribs (bone down) on an indirect heat. Spray the ribs every so often with apple juice to keep them moist (I saw Myron do this on Barbeque Pitmasters so it must work!). 

Remember, low and slow dude

 After about 40 minutes start to baste the ribs with the plum glaze. Continue to baste the ribs every 5 minutes or so until the ribs have been on for a full hour, until they look something like this… 

A sight to behold

 Then when you take them off the grill, leave the ribs to rest for about 5 minutes before serving up. I had mine with a nice cob and some grilled veggies. 

A magical plate of deliciousness

 Lessons Learned: 

  • I have the best Twitter friends
  • Try these out with big daddy ribs too if you want more meat
  • Get your scrubbing arm at the ready… but If you don’t fancy scrubbing grates for hours then try using a grill tray (I’m going to give this option a go next time) 

Pork and Thyme Sausages (aka Torpedoes)

March 13, 2010

I’m still on a high from the successful chicken satay outing the other day. I had the day off afterwards, and couldn’t wait to get back on the grill again. So much so I was dreaming about it! The next recipe on the list was homemade pork and thyme sausages.

For the pork and thyme sausages:

  • 1 lb ground pork
  • 1 garlic clove (finely chopped)
  • 1 onion (finely chopped)
  • 1 small red chilli pepper (de-seeded and finely chopped)
  • 2/3 cup almonds (toasted and ground)
  • 1 cup fresh breadcrumbs
  • 1 tbsp fresh thyme (finely chopped)
  • Salt and pepper
  • Flour for dusting

@TheSkivvy kindly pointed out that my sausages were shaped more like giant torpedoes. Grrr… the life of a tortured artiste.

Bar-B-Khoo Torpedoes

I was paranoid that the torpedoes… I mean, sausages were going to fall to bits; like what happened with the pork and sage kabobs. But they managed to keep their shape pretty good in the grill pan. The trick was to handle them really carefully and try not to turn them until each side was browned. I also kept the temperature on a direct heat, between 300-350. Beeeautiful!

U-Boats on the Grill

They tasted really good, but the almonds did give the old jaw quite a work out. I think next time I’ll miss out on the almonds and add an extra teaspoon of thyme to improve the herby kick. Overall, another success added to my belt, not to mention breakfast for tomorrow. Double bonus!

There's a Sausage Under There... Somewhere

Lessons Learned:

  • Use more thyme on this one
  • Miss out on the almonds

Pork and Sage Kabobs

March 9, 2010

Up next on the menu: Pork and sage kabobs.

Pork and Sage Kabobs

I got this recipe from a book that one of my friends gave me. For the kabobs (note: this is for four people):

  • 1 lb ground pork
  • 1/2 cup fresh breadcrumbs
  • 1 finely chopped small onion
  • 1 tsp fresh sage
  • 2 tsp apple sauce
  • 1/4 teaspoon nutmeg
  • 3 tbsp olive oil and 1 tsp lemon juice to baste
  • Salt and pepper

So off I trotted to put the perfectly sculpted kabobs on the grill. It was a really chilly evening outside, but like I said – I would be out grilling come rain, hail or shine! All was going well. Then something bad happened…

My brief moment of serenity before things went tits up

…I lifted up the lid of my grill and all of the kabobs had fallen off the skewers! It looked like a right dog’s dinner. Luckily my helper (@theskivvy) managed to salvage half of the kabobs… even though she elbowed me out of the way in the process! Thank goodness I didn’t notice the ingredients was to serve four people, not two.

A good lesson carried over from the last time: always make more than what you need, especially when you are a novice. Half of it is bound to bite the dust somehow!

Despite the minor set-back (and a slightly bruised ego), half of the kabobs were saved, and we finally managed to sit down to a lovely dinner. These kabobs (ie: meatballs in disguise) were absolutely delicious. So much so that I’ll be doing a Take 2  at the weekend.

I spent the remainder of the night scrubbing my grill grates to hell. My biceps are lovely and toned now. Who said that food and fitness can’t be friends?

Ta-da! All's well that ends well.

Lessons Learned:

  • Minced/ground meat is not solid enough to be skewered, without falling apart
  • Place the kabobs (meatballs) on a grilling dish instead of trying to skewer them