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Asian Pork Chops

Yellow Sticker Pork Chops got the 'Asian recipe' treatment last night!


Pork Chops

Marinade Ingredients:-

60ml of Soy Sauce
¼ Tsp of ground White Pepper
1 Tsp of Toasted Sesame Oil
1 Tbsp of Cornflour
½ Tsp of Five Spice
1 Tsp of Shaoxing Wine
2 Cloves of Garlic, minced
1 Tsp of Fresh Ginger, minced
½ a Tbsp of Brown Sugar
Oil to fry
Pak Choi, halved lengthways
Long grain Rice


(1) Combine all the marinade ingredients in a bowl and add the Pork Chops.
(2) Marinade for 30 minutes.
(3) In a large frying pan add the Oil and then sear the Chops with the marinade on both sides. Don’t over cook them as the have very little fat and can become quite tough.
(4) Boil and drain your rice and set aside.
(5) Remove the Chops and place under the grill on a very low heat to keep warm.
(6) Place the Pak Choi in the pan with the remaining marinade and cooking juices, cut side down and fry until slightly browns.
(7) Run boiling water through your Rice and then plate the Pak Choi, Chops and Rice.
(8) Pour the remaining cooked marinade over your chops.

The Chops were £1.79 for 4 and the only other ingredient we needed to but (because we’re experimenting with Asian recipes) were the Pak Choi. So well under budget and really tasty!

Dong Po Rou

I’m really not sure where Sue is getting these recipes from, or if she’s just making up silly names for them now!!! Let’s call it “Slow Asian style braised Belly Pork” ey?!!!


Belly Pork
Spring Onions, cut lengthwaysWe served ours over plain Rice Noodles and garnished with a few sliced Spring Onions. To say there are so few ingredients this really packed a punch, flavour wise. The Spring Onions effectively caramelize in the braising juices.
Ginger Sliced
Soy Sauce
Rock Sugar
Shaoxing Wine


(1) Rinse the Belly Pork and blanch in Water for a couple of minutes.
(2) Drain and cut into quarters.
(3) In a pan place a good layer of Spring Onions on the bottom, add the ginger and then place the Belly Pork on top skin side down.
(4) Pour over the Shaoxing Wine (Rice Wine), Soy Sauce and sprinkle the Rock Sugar over the top.
(5) Cover the pan and bring to the boil over a medium heat.
(6) Reduce the heat and simmer for 90 minutes.
(7) Turn the Pork so it is skin side up and continue to simmer for a further 90 minutes.
(8) When ready to serve, spoon the liquid over the Belly Pork.

We served ours over plain Rice Noodles and garnished with a few sliced Spring Onions. To say there are so few ingredients this really packed a punch, flavour wise. The Spring Onions effectively caramelize in the braising juices.

Miso Caramel Chicken Thighs

Another on for our “100 Asian recipes” gig. This certainly isn’t one you’d find in a UK takeaway. But for a very limited ingredients list this really was good.


2 Tbsp of Vegetable Oil
2 Tbsp of Water
2 Tbsp of White Miso
4 Chicken Thighs
4 Tbsp of Brown Sugar
30g of Butter or Margarine
½ a Lime, Juiced
1 Tbsp of Sesame Seeds
Garlic Salt
Onion Salt
Salt & Pepper


(1) Mix the Oil with 1 Tbsp of Miso paste and add the Chicken to coat.
(2) Season with Salt & Petter and place on a baking tray.
(3) Place in a pre-heated oven at 180c for 45 minutes.
(4) Add the Sugar to a pan with 2 Tbsp of Water and dissolve gently.
(5) Turn up the heat and boil until it forms an amber Caramel.
(6) Remove the Caramel from the heat.
(7) Gently stir in the remaining Miso and add the Butter / Margarine and Lime juice. And stir aside.
(8) Pour the Caramel over the Chicken and sprinkle with Sesame Seeds.
(9) Cook for a further 5 to 10 minutes.

We served ours with a little stir-fry and some Prawn Crackers. We really enjoyed this as we tend not to have a lot of sweet flavours in our dishes, it was a really nice change.

Southern style Battered Chicken Wraps

This sliced Chicken breast was the princely sum of £1.49 for 500g in my favourite discount fridge. But not all things are what they appear. It was very thinly sliced and a bit raggedy looking really. Not a problem - batter it!

We did have a few Gluten free Breadcrumbs in the fridge but not quite enough, so improvisation was required…..

Batter ingredients:-

2 Eggs, whisked
Breakcrumbs (Gluten free for us)
2 bags of Crisps, bashed about to within seconds of their lives! (Flavour of your choice)
Plain Flour (Gluten free for us)
Garlic Salt
Onion Salt
Turmeric (For colour)
Cornflour, for dredging


(1) Mix the batter ingredients.
(2) Cut the Chicken into suitable sized pieces.
(3) Dredge in the Cornflour.
(4) Coat in the batter mix.
(5) Fry in small batches and drain on kitchen paper.

We used a little salad in the wraps and Mayonnaise. Served with the remaining salad, home made Coleslaw and hand cut chips this was actually quite a filling and quick meal.

Fish Friday -1, sea bass and razor clams

(OK we actually had this on Thursday, but if you don’t tell anybody we should be fine!)

The foundations of this dish were yellow sticker Sea Bass fillets at £1 each and a yellow sticker tub of sliced sweet Chorizo at £0.20. Great ingredients which in the case of the Sea Bass would generally be beyond ‘Budget’ on their own, deserved a great recipes. We still broke budget by a pound or so, but we’re no going to beat ourselves up about that. A lot of dishes we’ve created recently have been under budget and fed us for two days…..

I wonder how much we would have paid in a fish restaurant for the following:-

Razor Clams with Chorizo, Garlic and Shallots, dressed with fresh home grown Pea micro greens.
Seared Sea Bass in Caper and Lemon Butter sauce, dressed with home grown Parsley.
Mini Hassleback Potatoes dressed with Garlic Butter
Accompanied by Garden Peas

Yes, yes we went a bit restauranty. Sorry, not sorry!

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