Honey Soy Sauce for Pork

Peered into the freezer this a.m., wanted to spend the day stitching and not shopping, was happy to see a pork fillet in there, so popped it into the fridge to thaw, that and some nice fresh pak-choy for a simple but tasty dinner. Cooked the pork in a honey, ginger, soy sauce, steamed the pak-choy and served them with steamed rice. Easy Peasy.

Ingredients: to serve 2
1 x 350 - 400 grm pork fillet,
2 Pak-Choy
1 dried chili, or 1 fresh red chill, seeds removed and sliced.
1 knob fresh ginger, cut into small chunks
1 teaspoon sesame oil
1/4 cup dark soy sauce
1/4 cup chicken stock or water
1/2 cup honey
1/4 cup sherry, dry is best but sweet will do.

Trim the pork fillet, cut into serving sized lengths and then in half through the length.
Pound chili and ginger in a mortar or process in a mini processor, add the sesame oil and transfer to a frying pan, heat slightly (approx. 1 min. ) to release the oils in the chili and ginger.

Add the soy sauce, stock, honey and sherry, stir and bring just to the boil, place the prepared pork fillets in the sauce, lower heat to medium and cover, cooking pork for approx 10 mins until just cooked.

Trim the root end from the pak-choy, wash each leaf and cut into 1"(3-4cm) lengths
separating the stems to one pile and the leaves in another.
Steam the pak-choy stalks until just cooked but still crisp, add the leaves, turn heat off and cover.

Remove pork to a plate and keep warm, turn up heat on sauce and reduce until quite syrupy, take care not to let it go to far and turn into toffee, always a worry with any sauce with a high sugar content.

Return pork to sauce to coat, transfer to serving dish and pour remainder of sauce over.
Serve with the Pak-Choy and rice.

Another 20 minute fridge to table dish.

Enjoy with a nice glass of something lovely, something white and crisp? or maybe a bubbly?

Pork with Celery in a Cream Sauce

The pressure of photographing a plated meal and getting it to the table piping hot, the only way the Darling likes his food, has been a bit of a hurdle, so am trying a different approach.... 'Take a pic in a pot'........

Firstly, brown the pork pieces in a heavy based casserole or fry pan in oil. transfer pork to a plate.

Add onion and celery to pan and cook until soft and onion is just translucent.

Add the stock to the pan, stir well to scrape up all the pork brownings.

Add cream, stir well and place pork and any juices back into pan.


Cover and cook until pork is done and sauce has started to thicken approx. 7 - 10 mins


Plate and serve with your choice of vegies.



We had these,

The potatoes were boiled in salted water until just soft, drained and returned to the heat for a few seconds to dry off.

Pour over the herbs & olive oil that have been whizzed together in a mini blender.




The carrots were also boiled in salted water, drained and returned to the heat with a little maple syrup poured over and allowed to reduce and caramelise.






The freshest of fresh purple and green beans, grown by a neighbour, along with the brocolli, were steamed over the carrots and served just as they were.

We had our No. 1 Grandson for dinner last night, he was quite entranced with the magic of beans that change colour when cooked.


Pork and Celery Casserole Serves 4

1kg pork fillet, trimmed and cut into serving sized pieces
2 - 3 sticks celery, sliced thickly
1 onion coarsley chopped
1 teaspoon olive oil
150 mls stock or water
100 mls cream
salt and pepper.

This recipe is also successful using a 1kg piece of loin pork, but the liquid needs to be increased by adding another 150mls of stock or white wine, increase the cream to 150mls and cook in a covered casserole in moderate oven for approx. 40 mins.