This is a recipe from Flash Cooking, Laura Santtini’s book. I had the pleasure of working on this book, testing all the recipes. I love this pork as it is so tasty but also very quick. A perfect “mid week” meal.
In the book, there are recipes for making your own spice blends. I have made my own Chinese 5 spice blend and it is delicious but feel free to use commercial Chinese 5 spice-you will still get a great result!
I love serving this in little gem leaves-using them as a wrap and picking them up with your hands.If you fancy doing it this way, just chop the broccoli into smaller slices. Laura’s original recipe calls for natural roasted peanuts but I have specified cashew nuts here as they are more easily available in Ireland.
1 tbsp sesame oil
3 garlic cloves, thinly sliced
1 tsp grated fresh ginger
1 tsp Chinese five-spice powder
500g pork mince
250g Tenderstem broccoli
4 spring onions, chopped
1 red chilli, sliced and deseeded
2 tbsp nam pla fish sauce
½ tbsp runny honey
For the garnish:
Little Gem leaves, left whole & washed
Handful chopped coriander leaves
2 tbsp toasted & roughly chopped cashew nuts (simply place on a dry pan and heat until golden brown)
1 red chilli, sliced thinly on the diagonal
- Heat the sesame oil in a wok and add the garlic, ginger and five spice powder. When sizzling, add the pork and stir-fry until it begins to brown. Add the broccoli and continue to stir-fry until that begins to become tender.
- Add the spring onins, chilli, fish sauce, honey and lime juice, and stir fry until bubbling and the pork is nicely browned. Reduce the heat and allow to simmer for a minute or so until the broccoli is just tender.
- Place a large tablespoonful of the mixture into the little gem leaves and serve topped with fresh coriander, a sprinkling of nuts and a wedge of lime on the side.
This is my first recipe posting since having my baby girl 9 weeks ago. It has been a whirlwind of joy, euphoria, exhaustion & bewilderment. It would be fair to say that the husband and I have been fairly shell shocked! After some complications & lots of hospital food I was very glad to get home. My parents took pity on us and delivered us delicious meals every evening for about 7 weeks. This was absolutely fantastic and was a real highlight of the day- seeing the basket, full of containers arriving and wondering what today’s (often 3 course meal) was with our mouths watering. Alas, all things must come to an end and we have been fending for ourselves again recently. It has been lovely to be able to get back cooking- I have always loved the ritual of cooking the evening meal and all that it symbolises-the working day is over & family time is beginning. With a new baby it is, of course, difficult to spend lots of time in the kitchen so some evenings simplicity and speed are key. I love this recipe as it is tasty, filling & nutritious. It really is worth trying to get free range pork chops on the bone as the flavour will be far superior. In Drogheda, my local town, I have been buying them from Tuites Butchers who rear their own but there are lots of others around the country you can buy from online such as Crowes Farm, Oldfarm & James Whelan Butchers
2 Free Range Pork Chops on the bone if possible
sea salt & freshly ground black pepper
extra virgin olive oil
100 ml white wine
2 sprigs fresh rosemary
1 lemon, halved
1 400g tin of cannellini beans or butter beans
1-2 garlic cloves, peeled but left whole
a bunch of fresh sage
- Preheat the oven to 180˚C
- Rinse the beans in a sieve or colander
- Season the meat on both sides and brush some oil on
- Heat a heavy bottomed, ovenproof frying pan until very hot
- Brown the meat on all sides & remove from pan to a warmed plate
- Add the wine and deglaze the pan
- Add the beans to the pan and return the pork with any juices
- Add the rosemary & sage and squeeze the lemon over the meat and leave the halves in the pan
- Place the pan into the oven and cook for 3mins then turn over & spoon the juices over the other side of the meat
- Return to the oven for a further 2 mins
- Let the meat rest for at least 5 mins before serving , mash the garlic with a fork and spoon the juices over the meat when serving
Serve with some steamed greens or tossed leaves.