I’m doing a shift in theatres tomorrow evening, so here’s a Sunday night easy recipe. Gotta make sure there’s yummy food tomorrow night for the Wee Dude!
Slow cooker pumpkin and ginger soup
I used a fresh red chilli for this recipe instead of chilli flakes, and used 500ml of home made chicken stock instead of vegetable. This baby is going to blip away on low overnight!
I didn’t have time for slow braising today, so I had to reach for the trusty pressure cooker!
I started with three pork loin chops, added Asian aromatics and done!
Pork in a flavour bath
Kaffir lime pork chops
3-4 pork chops
2 kaffir lime leaves, shredded
2 tablespoons hoisin sauce
2 tablespoons nuoc mau (cooking caramel from Asian grocers)
2cm fresh ginger, grated
1 garlic clove, quartered
1/4 cup shao hsing cooking wine
1 tspn nam prik pao (chilli jam)
1/2 cup water
Mix all ingredients together (except the water) in a dish big enough to hold the chops. Add a little hot water to loosen the mixture if needed. Add the chops and coat well with the mix. Leave for at least an hour.
Put your pressure cooker on a high heat. Add the chops and all the marinade with 1/2 cup water. Get your cooker up to pressure then drop to the lowest heat.
Cook for an hour, then turn off the heat and let the pressure off. Serve with rice and vegetables, spooning the delicious cooking juices over the top.