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Vietnamese Pork Bowl – Served with Asian Coleslaw

The Pork mince was in the reductions at 93p. So we based this recipe around it – As we often do.

Ingredients for the Pork Bowl:-

500g Mince Pork
1 Onion, finely diced
2 cloves of Garlic, minced
2 Red Chillies, Chopped
2 tsp Dried Ginger
5 tsp Brown Sugar
Half a Lime squeezed
2 tsp Fish Sauce
Oil to fry

Method:-

(1) Fry the Onions over a low heat until softened.
(2) Add the Garlic and Ginger.
(3) Add the Pork and turn up the heat.
(4) Add the other ingredients and stir until the Pork has browned a little.

Although there ear lots of ingredients here we are still in budget as there’s enough left over to make a stir-fry for this evening. (£2 per person)

Ingredients for the Coleslaw:-

¼ Whit Cabbage – ¼ Red Cabbage
1 Carrot, finely slices
1 Clove of Garlic, minced
1 Red Chilli, finely slices
White Wine Vinegar
Half a Lime squeezed
Fish Sauce
Soy Sauce
Fresh Coriander leaves
Fresh Mint leaves
A pinch of Sugar
A Handful of Beans Sprouts
Shallots, finely slices
Oil

Method:-

(1) Deep fry the Shallots until crispy. Drain and set aside.
(2) Add everything to a large bowl and stir well.
(3) Sprinkle the Shallots over.
(4) Serve.

We had this concoction over Rice Noodles and to be honest the combination of flavours puts our native cuisine to shame.

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Slow Roast shoulder of Lamb with Pomegranate Molasses

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Category: Recipes

Slow Roast shoulder of Lamb with Pomegranate Molasses

Lamb is a bit of a treat for us. This managers offer made our lump of shoulder just about affordable at a little short of £4. The same sized piece is over £13 today! So Lamb calls for something a bit special, by way of a recipe…..

Ingredients:-

500g of Lamb Shoulder
100ml of Pomegranate Molasses
100ml of Water
2 Onions, thickly sliced
3 Cloves of Garlic, finely sliced
Salt & Pepper to season

Method:-

(1) Cut slits in the Lamb and insert some of the sliced Garlic.
(2) Pour over 50ml of the Pomegranate Molasses and allow to marinade in the fridge for 2 hours.
(3) Place the Onions and remaining Garlic in an oven proof dish and pre-heat the oven to 150c.
(4) Sit the Lamb on top.
(5) Season with Salt & Pepper and pour over the remaining Pomegranate Molasses, rubbing it into the Lamb.
(6) Add the Water and cover.
(7) Cook for 2 ½ hours.
(8) Remove the Lamb and set aside.
(9) Skim the fat from the surface and add the juices to a large pan.
(10) Allow to simmer and then return the Lamb.
(11) Add more Pomegranate Molasses to taste.
(12) Simmer until the sauce thickens.
(13) Remove and shred the Lamb, removing the bones.
(14) Return the meat to the sauce and stir well.

We served ours with Mint & Pomegranate Rice, a Pomegranate and Mayonnaise dressing, over Sour Dough Crostini. 

 

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