Category Archives: Recipes – Pork

Why We Continually Use HelloFresh Food Delivery (+ NZ $90 off discount when ordering through me! )


HelloFresh meals

(Beef & Mushroom Red Pesto Penne with Parmesan)

HelloFresh meals

(Tex-Mex Chicken & Roast Veggie Toss with Garlic-Lemon Yoghurt)

HelloFresh meals

(Mexican Pulled Pork Tacos with Shredded Cheddar Cheese)

HelloFresh meals

(Hoisin Beef & Garlic Rice Bowl
With Lime & Mint)

HelloFresh meals

(Caramised Pork & Garlic Rice with Zesty Tomato & Cucumber Salad)

[Note: we received a meal kit as a gift and there are affiliated links in this post.]

Over the years, there has been a steady increase in the number of online companies delivering meal kits to households NZ-wide. From a simple but fulsome range of veges and fruits from the farm to your door, fresh pasta delivery, budget meals aimed at young school leavers, meat boxes, fresh fish (literally still swimming in the sea the morning of delivery day) to full variety meal plans for small to large family and also meals that have been part prepped with sauces already made for you.

We tried all of them. They all brought something unique, and there were small points of difference. Many of my friends regularly use them. However, it wasn’t enough to keep us on long term.

HelloFresh on the other hand, has ticked the boxes for our family and we have continued to use it because it allows me to choose what I am going to have for dinner. For our small family, this is what sets them apart from other meal kits.

This has been the main niggle I have with other services: On a week night, I simply don’t have the energy or patience to persuade the family to eat a dish, designed albeit by chefs and nutritionists alike, that is new or with ingredients that has not often graced our dinner table for one reason or another.

Don’t get me wrong, we are all for adventures and trying new things, but on weeknights, I choose the path of least resistance.

To me, this is the beauty of HelloFresh: I show my daughter the upcoming weeks’ menus (three weeks’ worth are available to preview) and she decides what she would like to try. Amazingly, she picked things that I didn’t think she would. TBH we don’t use this every week – we plan ahead and choose the weeks according to our needs or taste preference.

These boxes were super handy during our COVID19 lockdown – I was the least stressed the week I knew food was coming. Going forward, it will be a useful service that gives us back our time.

What has HelloFresh done to improve their offering even more? I’m glad you asked 😉 – from 12 August,

  • they are streamlining the prices and my Classic plan price is reducing – thus making their meal plans more affordable
  • increasing the choices by making all Classic, Family and Vegetarian meals available across your order! You can now choose from 20 different options
  • Additional sides are available, such as desserts, soups, bread and also a Fruit Kit!

These changes make it a straight forward choice for us when choosing a meal delivery service. We will be ordering more definitely.

Head over to their website, and enter in my code (HDA3311) at check out for a $80 discount off your order plus free delivery for first order ($30 off both your first and second orders, then $10 off both your third and forth orders.)

ps. The links above are affiliated. What this means is I will receive a small commission for every new HelloFresh customer using the link and code. Thanks in advance! I only post affiliated links when I am happy to pay for the products myself. Always.

Braised pork belly, leek and noodle with vinegar broth


Slow cooked pork belly with noodles in vinegar broth

This is one of J’s all-time favourite year-round dish. Using the pressure cooker, it takes only 35 minutes for the pork belly to become soft and meltingly tender. The soup is fragrant from peppercorns and bay leaf, with the big and bold vinegar taste adding depth to the soup. The key here is to use a good broth, such as Simon Gault’s beef or chicken concentrated stock pouches (not sponsored to say this, I always have these in my pantry).

Slow cooked pork belly with noodles in vinegar broth

Always pour the soup in just as you are ready to serve to avoid soggy noodles.

If you have enough pourers, you can serve the soup in individual vessels and let each person add their own portion of soup into the bowl. (We’ve just picked up our handmade ceramic pourers from a Christmas workshop and they are perfect for this!)

Slow cooked pork belly with noodles in vinegar broth

Slurping is unavoidable and would bring smiles to the chef.

Slow cooked pork belly with noodles in vinegar broth

Ingredients

Meat & soup

  • 1kg free range pork belly, boneless, with skin
  • 3 tbsp rice bran or olive oil
  • 1 teaspoon black peppercorns
  • 3 bay leaves
  • 1 leek, white stalk section – washed and cut into thick rings. Green stalk section – chop into half.
  • 2 spring onions, cut into 4 pieces
  • 2 big slices of ginger
  • 3 cloves garlic, crushed
  • 2 cups chicken or beef stock
  • ½ cup chinese black vinegar
  • ¼ cup light soy sauce
  • 4 medium sized eggs (optional)

Noodles:

  • 200g ’00’ flour or just plain flour
  • Pinch of salt
  • 3 egg yolks +1 yolk
  • 1 tbsp olive oil

To serve:

2 spring onions, green part only, thinly sliced

Soft boiled eggs (optional)

Instructions

  1. Heat oil in a pressure cooker over a high heat. Add peppercorns, bay leaves, leeks, spring onion, ginger and garlic and fry for a minute.
  2. Add pork and fry each side till golden.
  3. Pour in stock, soy sauce and black vinegar and bring to the boil. Close the pressure cooker lid, ensuring it is locked in.
  4. Set it to high pressure and cook for 35 minutes. When the cook time has been reached, release pressure. Don’t remove the lid straight away, let the pork rest in the pressure cooker for 15 minutes.
  5. Remove lid from pressure cooker, remove pork and set aside.
  6. Place a sieve over a deep saucepan and pass the braising liquid through and into the pan. Heat and reduce the sauce until slightly syrupy (about 10 mins). Adjust flavor to taste by adding extra sugar, light soy or hot water.

*we sometime serve this soup with a soft boiled egg, as you sometimes would for Japanese ramen noodle soup. Place eggs into a pot with cold water and bring to a boil. Once it boils, turn off the heat, cover and leave for 2 minutes. Remove immediately after and place into iced water to cool completely. Peel shells and set aside.

Egg noodles

  1. Place flour and salt in a bowl. Add eggs, yolk and oil. Stir with a fork until mixture forms a dough. Place onto a floured surface and knead until smooth. Cover with a tea towel and rest for 10-15 minutes.
  2. Using a pasta machine, beginning on the widest setting, work the dough through. Repeat down to the second or third setting. Use the thinnest cutter to make thin noodles and toss in flour.
  3. Bring to the boil a large saucepan of salted boiling water. Boil noodles for 3 minutes, refresh in iced water and drain well.

*Alternatively, use packets of noodles from Asian supermarkets and cook according to packet instructions.

To serve, thinly slice pork to 1cm thick slices (you may want to cut off the fatty skin). Divide noodles between serving bowls, place 3 slices of pork, blanched vegetables, a soft boiled egg and spring onions, and pour over the reduced braising liquid.

It looks like this before closing the lid on the pressure cooker:

Braised pork belly and leek noodle soup

Slow cooked pork belly with noodles in vinegar broth

Chinese Roast Pork with crispy crackling


Roast pork. Bao. Crispy crackling
Roast pork. Bao. Crispy crackling
The closest chinese roast meat shop is 30 mins of driving away. To get our roast pork fix, we have to plan ahead and go on weekends.

There has to be a better way, I thought to myself. So I decided that I will make my own!

Ingredients:

  • 2kg pork belly
  • 3 tablespoon five spice powder
  • 1 tablespoon white pepper
  • 3 tablespoon shaoxhing wine
  • 2 Tbsp white vinegar
  • 1 cup salt (coarse or table, I used a mixture)

Method:

  1. Wash and use paper towels to dry the pork belly.
  2. Make some horizontal slits on the skin side of the pork.
  3. Rub the meat side with wine, the five spice and white pepper powder.
  4. Flip meat over and brush skin with some white vinegar.
  5. Leave overnight to dry in fridge.
  6. Preheat the oven to 350F/180c, arrange a pan on the bottom 1/3 of oven rack and fill with water. Line a roast pan with foil and place the pork belly on a rack that fits this pan.
  7. Layer the top of the pork belly with the salt evenly.
  8. Place the pork belly at the bottom 1/3 of the oven and bake for 1 hour.
  9. Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed.
  10. Remove the pork belly from the oven, pull off the salt crust and discard.
  11. Raise the heat of oven to 465f/240c, place the pork belly back in and roast for another 30 to 40 minutes.
  12. Remove from oven and let set for 10 minutes. Cut and serve immediately with some chilli sauce and hoisin sauce, or eat as is.

Roast pork. Bao. Crispy crackling
You should have left overs for lunch. What I really mean is you should make enough so that there are left overs, afterall you are going to have the oven on for an hour, so might as well make use of all that heat!

You can use the roasted pork belly in soup noodles, fried rice and stir fry dishes. I had them with some steamed baos for lunch the other day and they were soooo good. 😋

Roast pork. Bao. Crispy crackling

Authentic Bánh Mì – Vietnamese Sandwich recipe


On our recent trip to Melbourne, Australia, we came across many bakeries and stores selling traditional Vietnamese sandwiches – Bánh Mì. These are the result of French and Vietnamese cuisines coming together, and boy, what a glorious effort.

Bánh mì sandwiches are different to the normal western sandwiches. The bread is crunchy on the outside and pillowy inside, serving as a light encasement for the delicious fillings inside. More on that later.

While watching our sandwiches being made, I duly noted what was included – the ingredients all play a part in achieving the balance of sweet, sour, savoury, spicy, umami, warm, cold, softness and crunch. That’s a lot achieved in one sandwich.

Here are the list of ingredients for you to create your very own bánh mì!

    • Bread – choose a light bread with pillowy centre and light crusty crumb. (J’s wanted to make sure I mention not to get bread that is so crunchy that it scrapes the roof of your mouth. Coz that will hurt. Noted, darling 😊) Baguettes or Ficelle from Paneton French Bakery would be my choice (in New Zealand).
    • Mayo – adds a creamy flavour to the sandwich.
    • Pate – this is essential to any good Bánh Mì, giving it the umami flavour.
    • Cucumber – Cucumber adds freshness and crunch, juxtaposing the other soft elements of the sandwich. Slice them lengthwise for even layering.
    • Herbs – for freshness and an earthiness, coriander leaves and sliced spring onions are added. I would also suggest Thai basil as well, if you wish.

    • Pickles – this is a must! Easy to make: 1:1.5 ratio of white or apple cider vinegar to caster sugar to fill to just over half of a glass jar. Warm jar and sugar slightly in microwave to dissolve the sugar. While it is cooling, sprinkle a bit of salt over thin batons of carrots/daikon/rings of onions. Massage and squeeze the carrots the diakon (no need for the onions) to get rid of their juices. Pat dry and add to the cooled jar of pickling liquid. Ready to use in just an hour.

  • Protein – you have lots of choices here: vietnamese ham, lemongrass pork or beef, grilled pork, chinese BBQ pork, chinese roast pork or even grilled tofu. Champagne ham works too if there is nothing else!

  • Sauce – You can add squirts of hoisin sauce or Maggi Seasoning for extra flavour. For me, a good grind of black pepper was enough.
  • Fresh Red Chillies – a spicy element is a must and thinly sliced red chillies are commonly added to taste.
  • Fried shallots for extra crunch.
  • Add more meat if you wish.
  • Close the sandwich and enjoy!