Mustard Orange Pork Chops-Chuletas De Cerdo Con Mostaza Y Naranja

This is yet another pork dish that uses orange flavours,with subtle and earthy spicing.. And only takes around an hour to make! Try this for a change to the Sunday Roast. This served around 8 people.

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1 kg of Pork Chops or to be specific,4 Large Shoulder Chops of Pork,washed in salt water and drained.
Juice and Zest of 2 Oranges
4 Cloves of Garlic,crushed
Salt and White Pepper to taste-2 level teaspoons should season this to perfection.
Around 1/2 Teaspoon each of: Fenugreek, Fennel Seeds, and Brown Mustard Seeds.
1 Teaspoon of Chilli Powder-Or half a teaspoon if you use the extra hot    


Firstly,wash and drain the meat in a colander. Do not trim the fat,as this will help cook the meat during the cooking process.
*Score the meat.

Grind the seasonings except the chilli,in a spice grinder.Crush the garlic,and add this and the ground spices,chilli,salt and pepper in a bowl. Grate the zest of the orange and squeeze the juice,adding it to the spices. Mix well,and add the mix to the meat,massaging it into the meat and making sure it gets into the incisions in the meat.

Place the meat into a baking dish, and cover with foil. Bake for 30 minutes on 180 degrees. After this elapsed time,take off the foil and bake for the remaining half hour on 200 degrees,basting every 10 minutes or so. When the meat is tender and has absorbed most of the cooking liquid,serve hot with roast potatoes and peas. If the meat isn’t tender add another 20 minutes to the cooking time. Enjoy!!

*TO SCORE THE MEAT- In order to do this, use a sharp knife, and make a cut into the meat, not too deep, otherwise it will cut totally through the meat. Make the cut so that it makes slits/little pockets in the meat, which you can stuff herbs, garlic and seasoning into the meat. I hope this helped!

Sweet and Sour Kebabs-Pinchos Morunos Con Sabor Dulce Y Agrio


This is my version of kebabs using pork belly…But with a slight twist.. These are sweet and sour! The sour flavour coming from a spice called Anardana,or Dried Pomegranate, and the sweetness from roasted bell peppers….Try this as an alternative to your kebab recipe that you normally use.


300 grams of Pork Belly
1 Bell Pepper and 1 Onion,cut in a big dice of approximately 1 inch pieces

2 Teaspoons each of:
Anardana or Dried Pomegranate Powder,Cumin,Crushed Chilli Flakes,Smoked Paprika,Garlic Powder and Dried Thyme.
Salt and Black Pepper


Firstly,cut the pork into 2 inch pieces,wash in water and lemon juice,and leave it to drain. Core and chop the pepper. Add to a mixing bowl and add the seasonings and the pepper. Add a little oil to coat the meat and vegetables. Mix well and leave overnight or for 4 hours.

Pierce onto skewers,layering meat between the onions and peppers. Place in a baking tray and pour some water(about 50mls) and cover with foil. Begin cooking on 200 degrees for 15 minutes, and then, turn down 180 degrees for around 20 minutes,after taking off the foil.

If it is not tender(some pork belly slices have been cut thick and take longer),add another 10 minutes to the cooking time.Although,the pomegranate powder acts as a flavouring and tenderiser..
So the meat is best marinaded overnight! When tender,serve with rice and a salad. Enjoy!!

Char Siu Bau(Steamed Pork Buns)/Bollos De Cerdo Char Siu

Another recipe from the book, “The Food Of China”….



300-400 grams of Char Siu Pork shredded
2-3 Spring Onions chopped
1 Crushed Garlic Clove
1 Tablespoon of Oyster Sauce and Light Soy Sauce
1 Teaspoon of Sugar
5 Drops Of Unblended Sesame Oil
A Small Drop of Cooking Oil
1 Tablespoon of Rice Wine(Use a light Brandy, if you cannot find rice wine)

250-500 grams of Plain Flour
A Pinch of Salt
1 Teaspoon Of White Sugar
1-2 Packet of Dried Yeast


To do this combine the flour, salt, and yeast. Add some oil, and warm water and start to mix the dry ingredients into a dough. The dough shouldn’t be too wet and sticky-You should be able to make a soft, and not dry dough. Knead the dough until it forms a soft and smooth dough. Reserve for a moment.

Fry the spring onions on a high heat stirring continously. Add the garlic,meat, and seasonings. Fry for 2 minutes, then turn off the heat.

Shape the dough into individual balls.. And:If using 250 grams of flour to make a bread dough, this will provide around 6-10 balls, depending on how big you want to make the buns.

If using 500 grams of flour to make the dough, this will make around 12-20 buns.

Take one ball, and with a thumb, make a well into the dough. Scoop some of the meat mixture with a teaspoon, and put into the dough. Gather all the “free edges”, and pinch together, then gently roll into a ball again. Repeat as necessary for the other balls.

Heat a vegetable/rice steamer, and place upto 4-6 at a time and leave to steam until they have risen and are fluffy. This should take around 10 minutes. Serve with Chilli Oil or even, Peri-Peri Sauce(Although this is not authentically Chinese!). Enjoy!!

Char Siu Pork/ Cerdo En Estilo Char Siu

Ever wondered how you can recreate Chinese-Style red pork or chicken?? Well, courtesy of an adaptation from the book, “The Food Of China” you can..


1 Medium Sized Slab of Pork Shoulder/Belly/2 kgs of Pork Loin Chops, scored and trimmed of excess fat and gristle.

2 Tablespoons of:
Hoisin Sauce
Yellow Bean Sauce
Light Soy Sauce
Oyster Sauce
1 Tablespoon of Unblended Sesame Oil
Half A Tablespoon of Caster Sugar
2 Crushed Cloves of Garlic
2 Tablespoons Of Shaoxing Rice Wine


Mix all of the marinade ingredients, and pour over the meat which should be washed and drained. Massage the meat and refrigerate overnight.

Take out the meat from the fridge, and leave it to get to room temperature. Heat the oven meanwhile, for 15-20 minutes.

Boil a kettle and pour the water into a grill tray(one with a separate rack and baking tray). Place the meat on the rack part of the tray and place in the oven. Here are different timings for the different cuts of meat: Pork Shoulder/Belly-2-3 Hours and 30 minutes.
Pork Loin Chops-45 minutes
Everything should be cooked on 160 Degrees, or slightly lower for the slabs of pork. Keep refilling the tray with water throughout the cooking time, and brush the marinade onto both sides of the meat. Turn every so often and cook until tender. Serve with noodles and soup to make Char Siu Pork Noodle Soup. Or serve with Rice and Stir-Fried Pak Choy. Enjoy!!