Roast Pork With Black Cardamom And Dijon Mustard/Puerco Asado Con Cardamom Negro Y Mostaza Dijon

This is another Sunday roast pork dish,using mainly sharp, hot, mustard,and intensely citrus tinged,black cardamom pods. They are quite strong so use 2-3 pods at the most, so that they don’t overpower the meat/tofu/fish you are cooking.


3 Pieces of Black Cardamom,
2 teaspoons of Sweet Paprika,
Black Peppercorns,
and Dijon Mustard.

1-2 Cloves of Garlic crushed.
A Splash of White Wine Vinegar.
Around a tablespoon of Olive Oil.
Salt to taste-Use carefully,as mustard can boost salt content. Just a small amount.


1kg of Pork Shoulder or thereabouts.. It took around 3 hours.. This includes allowing for resting time for tender meat that’s easy to carve.



First, wash and drain the meat-I remove the strings on my meat. You can leave them on if you wish.

After draining, start grinding the spices for the meat. Place the cardamoms, paprika and peppercorns into a grinder. Grind into a powder, adding to the other ingredients in a small container. Add about 1 teaspoon of salt also. Add wet ingredients like mustard and vinegar.

It should look like this:


Mix thoroughly, and begin to season the meat and crackling.


Cook on 200° for around 20-30 minutes until browned. Turn down to 180°, covering with foil if desired. Leave to cook for an hour. Take off the foil, and turn up to 200° to make the crackling crisp.

It may help to remove the fat from the meat, depending on thickness of the joint. Add some vegetables. I had roasted brussel sprouts with mine. Sorry about the lack of pictures. If the meat is cooked allow it to rest,and crisp the crackling. If not quite done, leave in the oven for around 20 minutes more. Then check again.

Depending on thickness of fat, the crackling may take upto 30 minutes to crisp. Serve with vegetables of choice, rice/roast potatoes. It makes good leftovers for sandwiches! Disfrutalo!!

Pork And Pumpkin Stew/Guisado De Puerco Y Calabaza

Here is a new dish, with some sunshine colours.. Seeing as the sun hasn’t come out in London, England!! You can use any meat you wish, just increase or decrease the cooking time! Add as much colourful vegetables as possible.. Pumpkin adds a lovely sweet finish, but squash or swede can be a lovely addition to this stew!



1kg of Pork Belly Strips
2 Cloves of Garlic,chopped
1/2 teaspoon of Coriander,Garlic (powder),Dried Basil,Dried Sage,Mace,Turmeric or to taste
1/2 Scotch Bonnet Pepper(Optional)
Salt to taste
2 Bay Leaves

1 Onion chopped
1Red Bell Pepper diced
1 Large Slice of Pumpkin,peeled,washed and diced
Olive oil for frying
White Rice and Steamed Savoy Cabbage/Kale to serve


Wash and drain the meat and rub spices into it. Set aside and chop onions,bell pepper, scotch bonnet pepper, garlic and pumpkin.




Put these aside,and set a pan to heat with olive oil. Place the meat a few pieces at a time and allow them to brown.



When you have finished browning the meat in batches. Fry the onions,peppers, and garlic until softened add the meat and add water to cover. Leave to simmer for around 30 minutes or until tender.


Add the pumpkin pieces and cook until the pumpkin is tender, around 10 minutes. Serve hot with rice and cabbage/kale. Disfrutalo!!



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.

This slideshow requires JavaScript.

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!!

Chinese Empanadas-Empanadas Chinas

These are empanadas.. But with a twist!! These ones have a fusion of chorizo and beansprouts, almost like a chop suey filling! These are so moreish that they might go all at once..So be sure to make plenty!!


Half of a Chorizo Ring, diced into small pieces. Or use Chicken/Beef/Vegetarian Sausages and dice them.
2 Diced Spring Onions
To taste: Dark Soy Sauce,Light Soy Sauce,Oyster Sauce
2 Cloves of Garlic
A Drop of Rice Wine/White Rum/Brandy
Sichuan Pepper to taste
1 Packet of Preserved Vegetables(Either Mustard Greens, Turnips, or Bamboo Shoots), with the salt rinsed from them in warm water.
1 Bag of Beansprouts
4 drops of Sesame Oil
Cornflour-If desired add breadcrumbs to bind the meat mixture.
Homemade Pastry(See Mince and Mushroom Pie/Quiche Lorraine Recipe, I have used Harina Pan here!!)
Oil for Frying


Firstly, peel and chop the spring onion and fry it in a pot for 5 minutes, on a moderate heat. Afterwards, add the sausage, and cook for 5 minutes. Add the beansprouts, preserved vegetables and  seasonings.Fry them for 3 minutes. Stir in the cornflour and a drop of water. Turn off from the heat and allow to cool.

Prepare the pastry, and roll out into a small round and fill with the meat mixture. Seal the free edges, using a brush to dab a little water onto the pastry. Continue the same pattern with the rest of the mixture and pastry. Heat a frying pan with enough oil to fry. Fry two empanadas, or maybe three at a time. Fry for 5-7 minutes, or until golden. Frying time depends on size of empanadas. Serve as part of a picnic banquet, with an assortment of salads, or serve warm straight from the oven with Green Seasoning/Dressing.

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!!