Monthly Archives: June 2013

Dongpo Pork | Braised Belly of Pork

A while back I posted about another way to braise belly of pork which can be seen here. That method is one I use for when I am short on time. This one however uses larger chunks of meat and it therefore requires a bit more time as braising is a slow cooking method.

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Braised Belly of Pork

I braise the pork belly in fish sauce, soy sauce, coconut soda, caramel, onions, lemon grass, chilli, clementine juice (you can use any form of acid), and garlic. The time it takes will depend on the size of the pork belly chunks. In this particular instance it took me about an hour and a half. I finish them with parsley and serve them with omelettes and a sesame seed cucumber salad.

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Father’s Day Dinner | Chicken Tagliatelle & Insalata Caprese

One of my father’s favourite dishes is Fettucini Alfredo. So, for father’s day I decided to make him Fettucini Alfredo. Unfortunately for me, some complications along the way meant that I had tagliatelle at my disposal instead. I had to improvise. Luckily, my house is always well stocked with fresh ingredients which made the improvisation a lot easier. This is what I ended up with: Chicken Tagliatelle & Insalata Caprese.

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Chicken Tagliatelle

The chicken portion of the dish is quite simple. It is just pan fried chicken finished with some parsley. The caprese salad which separates the deconstructing of a Chicken Alfredo is classically made and finished with some balsamic vinegar, olive oil, and basil that just became harvestable from my garden. The tagliatelle is cooked al dente and lightly coated with some white sauce and then finished with some ground black pepper.

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Chicken Tagliatelle

He was quite the happy father.

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Pork Tenderloin

There have been some dishes I’ve thought up a long time ago but that I have waited until summer to make. This is one of them. It is, in all honesty, very simple. If you don’t believe me then just look at the picture below.

Pork Tenderloin

Pork Tenderloin

I pan fry the tenderloin and then use the pan drippings along with some cider and cream to make a cider cream sauce (equal quantities of cider and cream). All you have to remember for the sauce is to reduce the cider down to a syrup before you add the cream. I then infuse the sauce with some thyme from my garden. That is about the most complicated thing that is on this dish. The green beans are just quickly steamed and then rolled around in butter and black pepper. To reflect how easy going this dish is I simply place the two elements side by side. The sauce is always a big hit as there is always someone who tries to discretely lick it off of their plate. Sadly they are more noticeable than they think. You know who you are…

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General Tso’s Chicken

Growing up in Mississauga I was fortunate enough to be exposed to relatively authentic Chinese food. I also consider Chinese food to be one of my favourite cuisines. When I chose to attend Queen’s University in Kingston I did not foresee the cost of not having access to real Chinese food all year. At first I decided to boycott the fake stuff but there were inevitably days where there was no time and one can only order pizza so many times in a row. At one point it got so bad that I had a dish I ordered every time I got Chinese delivered, General Tso’s Chicken. Here is my version:

General Tso's Chicken

General Tso’s Chicken

As it turns out, General Tso’s Chicken is just battered deep fried chicken smothered in that lovely sauce. You can find many different recipes for the sauce online but most will agree that it is largely comprised of soy sauce. Pretty simple in the end.

I serve it with rice and bok choy and garnish with green onion, coriander and red chilli. It looks like I no longer needs the services of Silver Wok. Thanks for being there for me when I needed it.