Eastern-style pork dishes made . easy

Press, 5 November 1984, Page 10

Eastern-style pork dishes made . easy

COOKING with

Celia Timms

Pork is a popular meat with most of us, so here are four recipes for cooking it that are a little different because they are based on Eastern style cooking. Pork sate This is borrowed from a

classic dish of Indonesia in which the meat is strung on a skewer and served with a peanut flavoured sauce, making a change from our ordinary fare. To serve you need:

590 g boneless pork cut into

2.5 cm cubes 1 cup chicken stock 3 tablespoons soy sauce 4 teaspoons lemon juice 3 teaspoons sugar teaspoon ground coriander */« teaspoon garlic powder 1 red pepper, cut into 2.5 cm

squares 1 green pepper cut into 2.5 cm squares 4 tablespoons creamy peanut butter Dash of cayenne; freshly boiled rice Method: - Combine the cubed pork with % cup of the chicken stock, soy sauce, lemon juice, coriander and garlic powder. Toss to coat .well and marinate for at least four hours or overnight, stirring occasionally. Remove meat from marin-. ade, reserving liquid and thread alternately with pepper squares on four skewers. Grill six inches from the heat for 15 to 20 minutes, or until pork is tender and brown, turning skewers and basting occasionally with marinade. Combine peanut butter, cayenne and remaining chicken stock and marinade in small pan and cook, stirring, until smooth. Serve this sauce with the pork and hot, fluffy boiled rice. Nasi Goreng This is a simple version of the well-known Indonesian classic dish, and is very easily prepared. To make four servings you need: 500 g lean pork >/« cup margarine or butter 1 onion; 1 clove garlic 1 cup rice Vt teaspoon coriander Vx teaspoon caraway seeds Vi teaspoon chilli powder 1 teaspoon curry powder 1 tablespoon soy sauce 2 cups cooked green peas 1 egg 2 tablespoons water Salt and pepper Method: Cut the pork into very thin strips and fry in the margarine or butter until cooked. Remove, drain on absorbent paper and reserve. Add the chopped onion and crushed garlic to butter remaining in pan and fry until soft but not browned. Cook rice in boiling salted water until tender. Stir spices and soy sauce into the onion in pan and cook for one minute, stirring. Add the reserved mea

and heat throug thoroughly. Stir in ti cooked peas. Keep warm. ; Whisk the egg in a smal. bowl, add water, salt and pepper. Lightly grease base of,a frypan (10 inch). Heat pan and pour in the egg mixture. When.it is set, turn out on a warm greased oven tray or cookie sheet and cut into thin strips. Turn the Nasi Goreng into a serving dish and decorate with a lattice of the egg omelette. Garnish with tomato if desired. Chinese red pork In the Chinese style, this is rather an impressive dish and requires a whole pork fillet. It is served in very thin slices with stirfry vegetables. Serves four to six persons, depending on the size of the fillet: A whole pork fillet 1 teaspoon cochineal % teaspoon celery salt For the glaze: ’A cup sherry ‘A cup pineapple juice */4 cup liquid honey 2 tablespoons soy sauce 2Ms tablespoons preserved ginger syrup 2 Mi tablespoons finely chopped preserved ginger 1 tablespoon cornflour Method: Brush the fillet with the cochineal and sprinkle over the celery salt. Place on rack in shallow roasting pan and roast at 160 C for 1 to hours (depending on thickness and size of fillet) or until meat is cooked. For the glaze, combine all the ingredients in a saucepan. Cook, stirring, until thickened and clear. Brush the meat generously with this sauce half an hour BEFORE the end of baking time to form glaze,

turning once and brushing frequently with sauce during the remaining cooking time.- To serve, slice very thinly and serve with freshly boiled rice and stirfry vegetables. Spiced pork In the Chinese tradition again, but adapted a little for simplicity. To make six servings you need: Ikg lean pork 2 tablespoons margarine or butter 2 cloves garlic, crushed 2 teaspoons ground ginger 1 teaspoon chilli powder 2 onions, chopped 1 level teaspoon Marmite 114 cups boiling water 1 tablespoon brown sugar 1 tablespoon lemon juice 2 tablespoons soy sauce 2 tablespoons (level) cornflour Salt and pepper Method: Remove any excess fat and cut the pork into small cubes. Melt margarine or butter in pan and fry pork until it loses its pink colour. Remove from pan and reserve. Add crushed garlic, ginger, chilli powder and chopped onions to pan and fry for two minutes. Blend Marmite with the boiling water, sugar, lemon juice, and soy sauce. Return the pork to the pan with the Marmite mixture and simmer covered, for 40 to 45 minutes or until the meat is tender. Season to taste with salt and pepper. Blend the cornflour with cold water and stir in. Bring to boil, stirring, until thickened. Simmer for another minute. Serve with freshly boiled rice.