Wednesday, 7 November 2012

Pork Cakes and Stir Fry



Recently I have discovered in the cupboard a substance incredibly delicious, known simply as "peanut oil". Pretty sure you can buy it from the supermarket, pretty sure you could eat it on almost anything - salad, chicken, mie goreng... Tastes amazing.

Anyway, we had heaps of pork mince in the freezer so i decided to make something out of it. Last time I made dumplings, but I couldn't be arsed rolling them all up (and we had no skins anyway) so instead I made a kinda thai fish cake but with pork.


Pork Cake Mix

In a bowl, mix:

500 gm lump of (thawed) pork mince - I cut this into slices before mixing in to help break it up

1 bunch spring onions, chopped thinly - remove the roots but I put it in all the way from base to where the leaves got manky at the end from being in the fridge, because its all good.

some grated ginger - I freeze my ginger and that makes it way easier to use. Break off a hunk and scrape it with a knife to get the skin off, then grate it into the bowl. Easy. I used the wanky parmesan grater thing but any one will do, or just chop it up with a knife (or buy the minced stuff in a jar).

an egg, and a handful of flour - to help it bind together a bit

dash of shin mirrin - dunno what it is, found it in the fridge. probably good.


Mix the mix with a butter knife maybe to break it up, or just use your hands like i did because it seemed easier. This can be set aside and left in the fridge to marinade, or rolled out straight away because it already smells good.

Rolling the Cakes out


In order to make the pork things, I got a bowl with a bit of flour in it. The mix was really sticky, so had to flour it to stop it sticking to everything... also they'll go crispy when I fry them.

Using a spoon to portion out the mix (size not a huge issue as long as they're roughly uniform, for looks), drop a lump into the flour and then well cover and flatten out into a cake.

Lay each one out on a plate, you can even stack them without them sticking because they're floured.

Cooking the Cakes


After heating a generous dollop of peanut oil on high in a non-stick pan, whack in a few of the pork cakes in.

Turn over once the bottom is brown and crispy, and remove once they're done. They shouldn't need long to cook, but make sure they arent BBQ (burnt on the outside, bleeding in the middle).

These can be served up by themselves on a plate with soy and/or sweet chilli sauce, or added to a stir fry to make a proper meal.

Any leftover mix will keep in the fridge for like 3 days, but you will need to work out a way to non-stick it (maybe oil the plate?) because overnight the flour goes gluggy and glues them to the plate and each other even worse than before.

Bok-choy Stir fry

To go with the cakes, and use up the noodles we had in the fridge, I made a stir fry. Got veges from the chinese supermarket, they have a lot of interesting and/or scary stuff in that place.

This can be cooked at the same time as the cakes, I put it on at the same time and it took 2 loads of cakes to cook - perfect timing.


made out of:
minced garlic - that stuff in a jar is convenient

3 bok choys  - remove the central stalk and cut the leaves into strips, separating the leaf and white stem bit (which needs more cooking)

some celery, chopped - celery is always good in asian and stir-fry stuff

some bean sprouts - from Yan's, grab the crispy looking bag as opposed to the soggy, bruised looking ones.

2 packets hokkien noodles -  can use anything; udon, singapore, hokkien, egg, just break them apart and make sure they aren't too long so they don't clump together so much

Cooking




Heat a wok or large (non-stick) frying pan on high neat with a pool of peanut oil inside. Don't leave it till it smokes because when you put in wet stuff it will explode on you and set fire to your curtains. You do want it to be hot though, so walk the line like a bowss.

Add some crushed garlic to the oil, and mix around a bit. Then add the celery and bok-choy stalk bits. Fry these on high heat until they go slightly limp and possibly a bit crispy looking.



to this add the bok choy leaves, these will seem huge but they wilt right down so just mix them through a bit.


Next add the noodles, along with a dollop of shin mirrin and some soy sauce. I break the noodle clumps up and sprinkle them on top so they mix with the other stuff. I also added some sesame oil for good measure.


When everything is looking cooked, add a large handful of bean sprouts and mix through, these should stay crisp but you want them warm too.



Serve up the stir-fry noodles in a bowl, with some pork cakes on top and soy sauce or sweet chilli poured over. omnomnomnomnom



Peanut oil. Seriously. Do it.




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