Northern Larb (Nam Prik Ong)

Nam Prik Ong This is another traditional northern Thai specialty of minced meat in a mild spicy sauce with fresh vegetables. It is usually served with pork crackle/rind. Ingredients 350 gm minced pork (not too lean)1 punnet cherry tomatoes, quartered1 heaped tbsp red curry pastepeanut or vegetable oil2 tbsp Asian Read more…

Steamed Pork Dumplings

Steamed Pork Dumplings Ingredients 300g pork mince 4 green onions, chopped 2 garlic cloves, crushed 1/4 cup bamboo shoots, chopped 2 teaspoons Chinese rice wine 1/4 teaspoon white pepper 3/4 teaspoon sesame oil 30 fresh wonton wrappers 1cm piece ginger, peeled, finely chopped 1/4 cup soy sauce 1 1/2 tablespoons Read more…

BBQ Pork Bun Recipe

    Steamed Pork Buns Ingredients 2 cups plain flour 2 1/2 teaspoons baking powder 1/4 cup caster sugar 1 teaspoon salt 1/2 cup warm water 2 tablespoons vegetable oil 2 tablespoons reduced-salt soy sauce 2 tablespoons oyster sauce 2 tablespoons Shaoxing rice wine 2 teaspoons cornflour 1 teaspoon sesame Read more…

Pork Rillettes

Ingredients 750 g pork neck or belly, rind and bones removed150 g pork back fat100 ml dry white wine3 juniper berries, lightly crushed1 teaspoon sea salt2 teaspoons dried thyme1/2 teaspoon ground nutmeg1/4 teaspoon ground allspicepinch of ground cloves1 large garlic clove, crushed Method Preheat the oven to 140°C (275°F/GaSi). Cut the Read more…

Pate en Croute

Terrine wrapped in golden pastry, serve with a green leafy salad and pickles. This dish is a great entree or light lunch. Ingredients 600 g veal fillet, finely diced 250 g lean pork, finely diced 200 g streaky bacon, finely diced large pinch of ground cloves large pinch of allspice Read more…

Country Terrine

Pate de Campagne or Country Terrine is served across France makes a great lunch, it is usually served with gerkins. Ingredients 700g lean pork cubed 200g pork belly cut into strips 200g chicken livers 100g strreaky bacon chopped 11/2 teaspoons salt 1/2 teaspoon black pepper a pinch of nutmeg 3 Read more…