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Moo Shu Pork

Moo Shu Pork recipe, eat well on universal credit

“Moo shu pork is a dish originating from China in the late 1960s, and has since become a staple of Chinese-American cuisine. Traditionally, moo shu pork consists of sliced pork, cucumber, and scrambled eggs, stir fried together in sesame or peanut oil with mushrooms.” OK, sounded good to us….

Ingredients for the marinade:-

225g of lean Pork, thinly sliced
1 Tbsp of Soy Sauce (Gluten free for us)
1 Tsp of Shaoxing Wine
1 Tsp of Cornflour
½ Tsp of Sesame Oil
½ Tsp of fresh Ginger, minced
2 Tbsp of Oil

Main Ingredients:-

3 Eggs, beaten
1 Tsp of Shaoxing Wine
¼ Tsp od Salt
2 Spring Onions, chopped
1 Cucumber, de-seeded and chopped
35g of Wood Ear Mushrooms, soaked over night
1 Tbsp Soy Sauce (Gluten free for us)
1 Tbsp of Oyster Sauce
2 Tbsp of Water
Salt and Pepper to season
Oil to fry

Method:-

(1) Mix the marinade ingredients and add the Pork.
(2) Set aside for 30 minutes.
(3) Whisk together the Egg, Shaoxing Wine and Salt
(4) Heat a little Oil over a high heat in a Wok or large frying pan.
(5) Add the Eggs and quickly scramble.
(6) Remove from the pan and set aside to drain.
(7) Add a little extra Oil and reheat the wok over a high heat.
(8) Add the Pork and sear until lightly browned on all sides.
(9) Add the Spring Onions and stir in.
(10) Next add the Cucumber and Wood Ear Mushrooms and stir in.
(11) Add the Shaoxing Wine, Soy Sauce, Oyster Sauce and water.
(12) Stir for a further minute and then add the scrambled Egg.
(13) Season with Salt & Pepper to taste and serve.

We would not usually think to add Cucumber to a cooked dish, but this really worked. There’s a small Chinese store just down the road which is great for things like the dried Wood Ear Mushrooms.

 

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Posh Pig Wellington

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Category: Recipes

Posh Pig Wellington

There was a whole Pork Fillet with a yellow sticker at £2.45 in the discount fridge. Well that deserved a decent recipe and quite a few of our recent meals have either been under budget or they have fed us for two days. So…..

Ingredients:-

450g Pork Fillet
1 Onion, finely diced-be150g Mushrooms, finely sliced
1 Tsp of dried Sage
1 Tsp of Mixed Herbs100g Spinach
1 Tbsp of fresh Parsley, chopped
50g of Butter / Margarine
10 Sliced of Prosciutto
50g Pate
500g of Puff Pastry (Gluten free for us)
Eggs, beaten for an Egg Wash
Flour to dustWe served ours with New Potatoes, Purple Sprouting Broccoli and Corn on the Cob. A real treat and well worth the effort.
2 Cloves of Garlic, minced
Oil to fry

Method:-

(1) Sear the Pork fillet on all sides in a little Oil. Leave it to rest and cool.
(2) Fry the Onions in the same pan adding a little Butter / Margarine until softened.
(3) Add the Mushrooms & Garlic and fry over a low heat for a few minutes.
(4) Add the Herbs and season.
(5) Cook for a further 2 minutes and set aside.
(6) Heat Oil in another pan and wilt the Spinach. Set aside to cool and the squeeze out any excess liquid.
(7) Chop the cooled Spinach and add to you first pan to absorb all the juices.
(8) On a board overlap two pieces of cling film.
(9) Lay the Prosciutto on the cling film in two rows slightly overlapping.
(10) Spread the Pate over the Prosciutto then sit the Pork fillet on top.
(11) Pack with the Mushroom combination and then add the Spinach on top.
(12) Using the cling film draw the Prosciutto around the Pork fillet.
(13) Roll into a sausage shape, twisting the cling film around the ends and chill for 30 minutes.
(14) Dust your work surface with flour and roll our Pastry.
(15) Undo the cling film and roll the contents onto one side of the Pastry.
(16) Fold the Pastry over and crimp the edges to encase everything.
(17) Preheat the over to 180c.
(18) Brush the Pastry with the Egg Wash and place in the over for 30 minutes.

We served ours with New Potatoes, Purple Sprouting Broccoli and Corn on the Cob. A real treat and well worth the effort.
 

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