Last week I made a Chicken Katsu Curry and I had loads of delicious katsu curry sauce left over. I certainly wasn’t going to let it go to waste, so the next night I made this cracking sesame-crusted pork loin with egg-fried rice to go with it. I’ve never tried making egg-fried rice before, but I was really surprised at how quick and easy it was to make. It seems that the trick to making good egg-fried rice is to use cooked, cooled rice, not just-made warm rice, because this helps to keep the rice dry and ensures that it fries properly.
Although I enjoy eating most meat I’m not a fan of veal at all. Leaving aside ethical concerns about how veal is raised and slaughtered, the fact is, I simply don’t enjoy the taste of it. I didn’t realise that saltimbocca is traditionally made with veal until I decided to make it one day, but after doing some research online I thankfully discovered that a lot of professional chefs believe that saltimbocca is actually far tastier when made with pork escalopes instead.
One of the perks of working in a bookshop is that we often get proof copies of books from publishers long before they’re released to the general public. This is particularly delightful when there’s a cookbook that I fancy. The only problem that I’ve noticed more and more since being on the low FODMAP diet however, is that a huge number of cookbooks use onion and garlic as the base of their recipes. I like to view this as a challenge though and I try to adapt the ingredients so that I end up making a version that’s low FODMAP and won’t cause me any digestive discomfort.
It would not surprise me if the people who read my blog harboured the impression that I am a vegetarian because of the amount of veggie dishes I cook and write about, but the truth is, I really enjoy good meat. When I say ‘good meat’ I mean meat that’s of a high quality and not really processed.
The other day I fancied making a really good burger and although ordinarily I’d use beef mince, I had a pack of pork mince in the freezer so I figured I’d have a bash at making pork burgers with crispy potatoes on the side. I have to say, as much as I enjoy a beefburger, I could be a convert! The pork burger kept its moisture during the cooking process much better than a beefburger normally does and it took on the flavours of the seasonings I added to it very well.
The pork burgers were incredibly easy to make and the flavour possibilities you could make with them are endless (sage and chive, smoked paprika and red pepper, and ground cumin and fresh coriander leaf are a few which spring to mind). I served mine in a soft gluten-free bun with some crispy potatoes on the side. Give this a try and see if you convert too.
500g pork mince
1 tsp asafoetida powder
1 ½ tsps. paprika
½ tsp salt
½ tsp pepper
4-6 soft burger buns
4-6 large potatoes
2 tbsps. of vegetable oil
Preheat your oven to 180°C/160°C Fan/Gas 4.
In a large bowl mix the asafoetida powder, paprika, salt and pepper into your pork mince.
Form 4-6 patties with the mince by hand (depending on how big you want your burgers to be) or you could use a burger press to form the patties, and place them on a baking tray. If you find your mixture is too dry to pack together then feel free to add 1 egg into it to help bind the mixture.
Cut your potatoes into cubes or wedges, place on a baking tray, coat in the oil and sprinkle with salt. You could add 1 tsp of smoked paprika to your wedges too if you’d like them to have a smokey taste.
Put both baking trays in the oven and bake until your pork burgers are fully cooked in the middle and your potatoes are soft when speared with a fork.
Put the burgers in their buns and build your burger, adding cheese, lettuce, tomato, jalapeños, mayo, ketchup etc. as desired.
Serve with the crispy potatoes and get stuck in!