Tag Archives: pork

Caramelised Lemon grass Pork Chops


This is an Adam Liaw recipe.  I loved this dish so much. My photo isn’t the best but I will be cooking this again soon so hopefully I remember to get a better picture to do the dish justice.



4 boneless pork neck steaks ( sometimes called pork scotch fillet) about 200g each or 4 pork chops
1 tsp peanut oil or other vegetable oil
Salt and pepper for seasoning

Lemon grass Marinade
2 tbsp soft brown sugar
2 cloves garlic peeled and minced
2 stalks lemongrass, white part only minced
1/3 cup fish sauce
1/4 tsp black pepper
1 tbsp peanut oil, or other vegetable oil

Nuoc Cham Sauce
1 clove garlic
2 red birds eye chilli
Juice of 1 lime (about 50ml)
1tbsp caster sugar
3 tbsp water
11/2 tbsp fish sauce


Place the pork on a chopping board and lightly beat with a meat mallet until about 1 cm thin. If using pork chops, carefully beat around the bone.  Mix together all the ingredients for the lemongrass marinade, pour it over the pork and ensure it is well coated. Marinate for at least 30 mins or preferably  overnight.  

Heat oil in a frypan over high heat.  seat the pork with salt and pepper and fry for about 2-3 minutes each side, or until cooked through.  Add a little lemongrass marinade a minute or two before you remove the pork to further caramelise in the pan.  Rest the pork for 3 minute in a warm place before serving.

For the nuoc cham sauce, pound the garlic and chilli together in a mortar and pestle to a rough paste. Mix together lime juice, sugar and water and taste – adjusting the sweetness and sourness to taste.  Add the fish sauce a little as you go, until the sauce is savoury but still pleasant, without being overpowered by the fish sauce.  Mix through chill it and garlic paste and set aside until ready to use.

Serve with rice.


Traditional Bolognese



Lately I have been in the mood to reminisce.  Here is another golden oldie. The first time I cooked a Bolognese was about 25 years ago. This is the recipe I used. The original recipe uses mince steak, but I use pork, lamb or steak and pork combined.

725 g mince steak or pork
1 large onion
2 tbsp oil
400g can peeled tomato
4 tbsp tomato paste
1 tsp basil
1 tsp oregano
1/2 tsp thyme
4 cups water
Grated Parmesan cheese

Peel onion, chop finely. Cook in heated oil until onion is golden. Add mince, cook well, mashing with a fork to break up any lumps. Cook until mince browns well. Drain off any excess fat. Add tomatoes, herbs and tomato paste, water ,salt and pepper. 
When sauce comes to boil, reduce heat, cook very gently 1 1/2 to 2 hours, uncovered or until nearly all the liquid has evaporated.
Serve over spaghetti topped with grated Parmesan cheese.