Slow Roast Belly Pork Slices and Vegetables

I've made this dish a couple of times now, so this article is to record how I've been modifying the original recipe, which is here. This also works if you replace the belly pork with chicken thighs and drumsticks.

Chiles en Vinaigre a.k.a Mexican Carrot Pickle

Mum used to make this one regularly when I was growing up. Unlike many of the other pickles and chutneys, this one was a big hit with us kids and a batch never lasted long.

The actual name of the recipe in the recipe book is Chiles en Vinaigre, but Mum went lighter on the chillies and bulked it out with the other vegetables, so we called it Mexican Carrot Pickle.

These days, I put in the original proportion of chillies - mild to medium big juicy ones like jalapenos, not scotch bonnets though!

This is the recipe for a single batch, but you could double up if you have a glut of peppers or carrots to use up.

Sweet and Sour Mussels

So I decided to try something different for tea tonight, and bought some pre-cooked pre-shelled mussel meat.

I adapted a recipe for Sweet and Sour White Fish from my copy of Wei Chuan Chinese Seafood to cook them.

This is a bit involved, so cook the rice in a rice cooker, or use pre-cooked rice to accompany it rather than try to juggle cooking rice in a pan as well.



First mix the following in a bowl and let marinate in the fridge whilst you prepare the other ingredients.

• 250g cooked shelled mussels
• 1 tbsp sherry
• 1/2 tsp salt

Measure rice and water into the rice cooker and switch on to cook.

Next, mix the following in another bowl to form the batter, and set on one side to rest.

• 1 egg
• 1/4 cup flour
• 1/4 cup cornflour
• 1/4 cup water

Now, mix the following in a mug to form the sauce mixture.

• 5 tbsp lemon juice or vinegar
• 5 tbsp water
• 1/2 tsp salt
• 1 tsp sesame oil
• 5 tbsp sugar
• 1/2 tbsp cornflour

Prepare the vegetables.

• 1 onion
• 1 carrot
• 1 green pepper
• a few broccoli florets

Peel and coarsely chop onion.
Peel and slice carrot.
De-seed pepper and cut into pieces.
Blanch broccoli florets in boiling water and drain.
 
Drain the marinated mussels and mix into the batter.
Heat a deep fat fryer and deep fry the battered mussels until golden, then drain on absorbent paper.

Now to assemble the final dish.

Heat a couple of tbsp of oil in a wok and stir-fry the vegetables for a few minutes until lightly cooked.
Stir the mug of sauce mix and then pour it over the vegetables in the wok.
Continue to stir-fry it all as the sauce mixture boils and thickens.
Add the fried mussels and toss to coat evenly in the sauce.

Serve immediately with boiled rice.


My daughter said that the mussels weren't completely horrible but she didn't like them. Hohum.

Spicy Red Tomato, Pepper and Squash Chutney

The last of the tomato and pepper plants in the greenhouse are fading now that the days are getting shorter. So we've picked what was left, ripe or no.

Time for another batch of chutney.

I've been looking at recipes for indian tomato pickles, and so whilst this recipe is based on the Red Tomato Chutney from Home Preservation of Fruits and Vegetables, I have completely changed the spices used, and substituted peppers and squash for some of the tomatoes.

Bento Fillers - Tea Eggs, Miso Peppers and Chicken Karaage

We went to J-Con today, my daughter in cosplay wearing an outfit I made over the last couple of weeks out of an old school shirt and an old sheet.

Seeing as it is a Japanese-themed convention, I packed bento lunches. Homemade sushi - inari zushi and cucumber rolls. Vegetable gyoza bought frozen from Hoo Hing. Tea Eggs. Chicken Karaage. Miso Peppers.

Here are the recipes for the last three, all of which are pretty easy bento fillers that will keep in the fridge for a couple of days after making.

Sausage, Potato and Vegetable Bake

Another weekday evening, another throw-it-all-in-the-oven-and-forget-about-it meal. Homegrown green beans needed eating, and the potatoes had just been dug.