1kg pork rashers
1 cup pineapple, cut into cubes
1 small kaffir lime leaf, finely chopped
1/4 cup sweet chilli sauce
1 long red chilli, seeds removed, finely chopped
1/4 cup coriander leaves, for garnish
1. Preheat oven to 200 degrees Celsius. Line a baking tray with aluminium foil.
2. Rub 2 tablespoons of sea salt into the pork. Place on the tray and roast for 30 minutes, then reduce to 180 degrees Celsius and roast for a further 1 hour or until crispy.
3. Ta make the salsa, place pineapple, lime leaf and chilli in a serving bowl. Drizzle with sweet chilli sauce. Garnish with coriander leaves. Serve with Jasmine rice.
1kg lamb riblets
1/4 cup hoisin sauce
1 tbs soy sauce
1 long red chilli, chopped
2 tbs. coriander leaves
1. Place lamb in a large non-metallic bowl. Add hoisin, soy sauce and 1 teaspoon of salt. Mix all ingredients until the meat is well coated. Marinate for 30-60 minutes.
2. Preheat oven to 200 degrees Celsius. Place riblets on a large tray lined with foil or baking paper. Drizzle lamb with 2 tablespoons of rice bran oil or olive oil. Cook lamb for 15-25 minutes or until cooked to your liking.
3. Garnish with chilli and coriander leaves. Serve with boiled rice or salad greens.
1 kg mussels, washed, cleaned, de-bearded
1 x large onion, finely chopped
2 x cloves garlic finely chopped
3 x cm. ginger, cut into julienne (matchsticks)
300 ml chicken stock or water
2 Tbls rice bran oil
1 tspn fish sauce
1 x long red chilli, sliced for garnish
1/2 cup coriander leaves, for garnish
1. Heat oil in a large saucepan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and ginger and cook for 1-2 minutes until aromatic. Add the mussels and cook, stirring for about 2 minutes.
2. Add the stock, pepper and fish sauce and bring to a boil stirring occasionally. Simmer and cover with lid for 2-3 minutes or until the mussels begin to open (do not overcook the mussels). Add more stock or water if necessary. Taste and adjust the seasoning with salt. Remove from heat.
3. Transfer to a large serving bowl. Garnish with chilli and coriander. Serve with steamed rice or bread.
My dad used to cook this for us in the Philippines. I couldn’t resist recreating his dish.
500g minced beef
½ red onion, diced
2 cloves garlic, crushed, peeled, chopped
1 birds eye red chilli, seeds removed, chopped (optional)
30g sachet taco spice mix
1/3 cup coriander leaves, chopped
2 tbs. rice bran oil
8 iceberg lettuce leaves
1. Heat oil in a large frypan on medium-high heat. Sauté onion, garlic and chilli for 1-2 minutes until aromatic. Add the beef and cook for 2-3 minutes until browned, stirring with a wooden spoon to break up mince. Add the spice mix and cook for a further 2 minutes. Stir in the coriander leaves. Spoon the mixture evenly among lettuce cups. Serve with lime wedges and Greek yoghurt.
*To make the Greek yoghurt, sprinkle with a large pinch of cayenne pepper and drizzle with olive oil.