Tagged: salt

Belly Pork II – Spicy, Sticky, Saucy!

Belly pork is such a versatile cut of meat and this is another way to make the most of it – and, as an added bonus, you can use the recipe to make fabulous ribs… and given that BBQ season is just around the corner (honest!), you’re getting a BOGOF special here!

Belly Pork – slices
Olive Oil
Large Onion – sliced
Cayenne Pepper
Ground Black Pepper
Garlic – 3 cloves, crushed

Ideally, you’ll cook this in a large frying pan or skillet that has a lid.

It is a very simple dish to get on the go, and it doesn’t take a lot of looking after.

Put a little bit of oil in the pan and place it on quite a high heat.

Lay out the pork slices on a plate and sprinkle a little paprika over the top of them.

By now, your oil will be hot, so carefully place the pork slices into the hot pan (watch out, it might spit a bit!) paprika’d side down. Then sprinkle a little more paprika over the top of them.

You want to be frying the pork on this high heat for about 2 minutes per side. They should have got a little bit of colour on them in this time.

While the meat is cooking, slice the onion (chop it in half first so you’re basically getting little semi-circles of onion).

Once the meat has browned a little, turn the heat down to medium and throw in the onions. Stir them around so that they are touching the pan and let them soften down for a couple of minutes.

Add the garlic and mix it in.

Add the rest of the spices – equal amounts of the paprika and black pepper, and use the cayenne to make it as hot as you like – I added about 1/2 as much as the other two spices (approx 1 tablespoon to 1/2 tablespoon ‘ish!).

Using the same rough measure add 2-3 spoons of honey, a good sprinkle of salt and enough stock to cover the pork.

Mix everything around so that it melts and blends together.

Turn the heat down so that it stays simmering and put the lid of the pan on.

It’ll take about 45 minutes to cook – in this time, turn the meat a couple of times and just leave it simmering.

I served this with homemade potato wedges (recipe coming soon) and a green salad, so whilst the meat was cooking I sorted that out. It would also go well with rice or cous cous.

About ten minutes from the end, take the lid off the pan and turn the heat up so that the liquid starts to boil vigourously. You want to reduce the liquid in the pan so that it becomes sticky and jammy – just be careful not to burn it.

Then serve it with your chosen bits and pieces. You’ll be tempted to just pick the meat up with your fingers… this is a sure sign that the next time you try this recipe, you should do it with some good, big and meaty pork ribs!!!

Much as it pains me to say it, this really is finger-licking good!!



Pork Loin Steak with Soy, Honey and Ginger Sauce

For a steak, you cannot get cheaper than pork. I recently bought a whole boneless loin from Tesco which was a half price offer for ¬£9. I think it’s main role in death was to be as a large roasting joint. I sliced it up into 16 Loin Steaks. As long as you have a sharp knife, you don’t exactly have to be a master butcher to do this. If you don’t fancy risking your fingertips there are always many deals for pork loin steaks or chops at all supermarkets.
I never used to fancy pork, as in the past it was always a dry horrible chunk on my plate covered with gravy! Gravy is for Sunday, or on chips after a good night on the lash. [Yes, southerners, on chips!]

I have gone down the route of frying the pork as it ends up juicier and all the flavours that leech out are still in the pan that you will use to make the sauce. I like to make a good mash to go with it.
To me, a good mash will consist of mashed potatoes, butter and milk with salt and a twist of pepper.
Choose your own vegetables for this dish, it’s up to you.


Pork Loin Steak
Dark Soy Sauce
Root Ginger
Salt & Pepper

What you need, Well, it’s all there in the title but with some cornflour to thicken. Don’t be put off by ginger. It’s easy to use and stores well for a long time -long enough to use in the following weeks to make curries and stir fries. You can make this sauce without the ginger and it tastes fab too, but the ginger adds a different flavour to the sauce which I’m sure you will like.

Get your mash ready, it will stay warm in the pan. Get your veg on the go, they only take minutes. Now get your cornflour solution ready, by taking a good spoon of cornflour in a cup and slowly add cold water whilst stirring. Add enough water to make the amount of sauce you want.

Take an inch of ginger and take the outside rind off. No skullduggery here, cut it off with a knife and then finely chop the ginger up as small as you can. You could even grate it if your grater is sharp enough.

Now the pork steak. Add a knob of butter to a frying pan with a glug of oil to stop the butter burning and cook the steaks for around 4 minutes on each side. That’s it! Take the steaks and put them on a plate to let them rest a little.

Now to the pan with the buttery, oily juices add the ginger and then add a few splashes of dark soy sauce, followed by a couple of spoons of honey. Your choice, but why use your best Royal Jelly honey for this.
Add the cornflour solution (which you will have to stir up again) and, whilst on the heat, keep stirring.

Do not stop stirring as the sauce will thicken with the heat. If it gets too thick, add more water. And then last of all, add the juices that have come out of the rested pork.

I love this as a nice midweek meal. Just make sure there is enough sauce, it should be all over the plate.I think the Mash is the longest process here so it is a very quick and easy meal to make. And also you’re now on your way to a life of making sauces.


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