It’s time for dinner and I’m absolutely blank, not inspired by anything! Not even sure what I feel like eating tonight. Until my dear husband drops a bit of a bombshell on me. We are suddenly having a last minute dinner guest from work and he’s sleeping over! And obviously the first question in my mind is; is the guest bedroom clean enough to accommodate a guest? Fortunately, it only needs a few touch ups but otherwise ready, wheeeu… One problem down. Now question number two; what am I going to feed everybody?
When I think last minute make do dinner but big flavours, I think Chinese. Name one person you know who doesn’t like Chinese food? None, right? Can’t think of anyone either. So Chinese it is. But you should know at least one thing about me, by now, nothing is ever as straight forward as it should be.
I love Chinese food and flavours but I find that I’m always looking for a bit of heat on my plate. So tonight I’ll do my take on Chinese and I’m calling it ‘ My Precious Afro-Indian Chinese fusion dinner! 🙂
My Emergency Dinner is; Sweet and Savoury Pork with Egg noodles and Brussel sprouts.
What do you need? Serves 5
- Pork chops(3 juicy ones).
egg noodles. – soy sauce. – fish sauce. – rice wine vinegar. – honey – white wine
veggies- onion, Brussel sprouts, fresh ginger, garlic.
-spices- Chinese 5 spice, cayenne pepper, black pepper, white pepper, chili flakes, cinnamon, cumin, bay leaves.
- The pork- cut into strips and marinade in a mix of 1/2 tsp of ; cayenne pepper, white pepper, cinnamon, cumin, Chinese 5 spice, salt and combine well. Then add 1 tbs each of each of ; soy sauce, fish sauce, rice wine vinegar and honey. Mix all the ingredients together, add 1 tbs of grated fresh ginger and rub onto the pork. Leave to stand for at least 2 hrs.
Then take out of the marinade( not drying off the liquid completely) and onto a hot pan with olive oil and a bay leaf. Sear for 3 min. While searing, on another pan, quickly soften a roughly chopped onion and 1 tbs of garlic in olive oil. After 3 min, add the onion into the pork pan. Continue cooking for 2 more min, then add 1/2 tsp of honey, 1 tsp of soy sauce and sprinkle black pepper and 1/2 tsp of grated ginger. Take off stove.
NB: the pork will still continue to cook, that’s why the limited time on the stove.
- The Egg noodles- these cook very quickly. The idea is to cook the noodles in broth! To make the broth combine 3 cups of boiling water, 1 cinnamon stick, 2 bay leaves, salt, pepper. Let this boil for 10 min, then add the noodles( enough for the amount of people you’re serving- don’t be stingy, always add an imaginary person). Take noodles out of the broth in 3 min.
The sprouts- while cooking the noodles, start sautéing the Brussel sprouts in a pan with olive oil. When they start to brown, add the pork’s marinade liquid and 1/4 cup of white wine, season well with salt, pepper and 1/2 tsp of cayenne pepper. Cook for 2-3 min- depending on the size, aiming for Al- Dante.
Now combine all the components. Starting with the pork onto the noodles, add a serving spoon of the broth, then the Brussel sprouts. Combine well and Dish up.
Sihk Faahn! 🙂 Bon Appetit in Cantonese. Emergency dinner is served.
The results: everybody enjoying it, my husband claims the flavours work together well but is confused as to where in the different cuisines of the world this belongs to. So mission accomplished 🙂