Dead, that is, not pork. We'll get to pork later, but for now, I'm stupidly, fiendishly busy. In fact, I've nabbed this time only because I'm waiting for a flight overseas (to Germany, where there will be beer - and sausage!). So yeah, dead - because I figure at least then I could fit in some time to write a bit more.
I've got a backlog of something like... a lot of meals to write up. But life's kind of kicking my arse at the moment, so things are going to be a little slow.
That said...
Two tasty things with pork mince
I'm enjoying bit of a pork renaissance* at the moment. After the last pork dish, I've really been hankering for that typically full and salty flavour, while at the same time wanting meals which are a) easy to cook, but b) still tasty and exciting enough to be worthwhile.
Combine simple Asian flavours with pork and you get exactly that.
First up, we have a very simple Pork and Green Bean stirfry, and then a special bonus round!
ingredients
Two handfuls fresh green beans
Handful of pork mince
Garlic
Ginger
Soy
Shallots
Rice
Dead simple, and as you'll find out, dead tasty.
First up, get the rice going in the rice cooker, and then heat up some vegetable oil in a pan. Saute, while stirring frequently, the pork mince. It may not seem like much mince, but it's not really the bulk of the dish - that's the beans. When the mince starts to cook, pour on a couple of tablespoons and soy, add in the garlic, ginger and shallots, and reduce while keeping on stirring.
When it's starting to cook down, throw on the beans.
Stir through and just let sit simmering as the liquid reduces. You're kind of steaming the beans more than frying them - you want them to still have crunch, but to also pick up the flavours of soy and ginger.
You'll note I'm using a flat-bottomed pan, but this would really be best done in a wok. The pan works, though, so don't be worried if you don't have the right bits.
So with everything all nice and reduced, you should end up with a nicely sticky, almost caramelised sauce on the beans, and lovely, tasty bits of mince to add bite and flavour. Serve up the rice, toss the pork and beans on, and you're in happy town.
Soy and pork is a lovely combination, a double threat of salty goodness. And with all those beans and plain white rice, it's a pretty healthy meal too, for all that tastes quite serious. Even better, it's a fast cook - the stirfry takes about ten minutes tops. If you want a bit of bite, just add some sliced chilli.
Of course, the issue with using such a small amount of mince is you have most of a packet left over. Simple: get a nice fresh head of lettuce, some bean sprouts, onion and more shallots. Ideally some water chestnut too, but we didn't have any and things worked out fine.
Prepare the mince in much the same way, but add in a less soy, along with some oyster sauce. Add onions, water chestnut, and finally the bean sprouts (which should still have some crunch to them when done), and saute away.
Wash the lettuce, and slice the bottom off, then carefully peel away individual leaves. Place a pile of leaves in a bowl, put the mince mix in a bowl, and put on a bib.
Sang choy bow - which you've just made - is a messy but delicious dish. The crunchy lettuce makes a great partner to the pork, all clean and fresh and salty and rich all at once, with that great crunchy mouthfeel as well.
And, again, it's really easy to make - and technically, you don't even need plates to eat it off! The ultimate in convenience food.
One packet of mince and a handful ingredients - two quick and easy meals.
* You, in back - no sniggering at my pork renaissance!
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