sticky 5 spice ribs

This is also nice on chicken but is extremely easy and tasty.

1kg pork ribs
3tbsp hoi sin sauce (blue dragon is 2 syns per tbsp)
2 tsp 5 spice powder
1/2 tsp baking powder

Boil the ribs for 20 minutes
meanwhile mix the remaining ingredients together.
Drain the pork ribs and rinse them under cold water and put in the slow cooker. pour over the sauce and coat the ribs then cook for 2-4 hours on high
or alternatively put the ribs in a sandwich bag with the marinate for 20 minutes then cook in the oven at 190degrees celcius for 20-30 minutes.
very very morish!

Mapo Tofu

this is my version of mapo tofu savoury, spicy, delicious and easy!

500g firm tofu (drained well and cut into cubes)
150g extra lean pork mince
2 tsp sechaun peppercorns,
1tablespoon oyster sauce
3tbsp soy sauce
300ml chicken stock
1tablespoon cornflour (1syn)
2 large cloves garlic grated
4 large spring onions sliced thinly
1 heaped tsp grated ginger.

combine the chicken stock, oyster sauce, soy sauce, cornflour and sechaun peppercorns.
fry off the pork mince till crispy add the ginger and garlic and cook for 2 -3 minutes.
Add the tofu and cook until golden then pour over the sauce and cook until it reduces and thickens.

i hope you enjoy this recipe. if you dont like sechaun peppercorns you could always replace it with some chopped chilli or chilli paste.

Breakfast burger copycat: pork patties

I am sure you are all aware of what 'pork patties' im talking about of course usually comes in a muffin with a fried egg and cheese. You can of course use these how you want!
Make ahead: you could double or triple the recipe and once cooked, freeze them in between small layers of greaseproof stored in a box or sandwich bag for up to 3 months. just microwave until piping hot and you are ready to go!

You will need 500g of extra lean (less than 5% fat pork mince), 1 tsp dried sage, 1/2 tsp salt and a generous pinch of black and white pepper, 1/2 tsp baking powder mixed with 3 tbsp water. (the baking powder would be negligible)

Start by mixing the water mixture into the the pork, mixing thoroughly until the water is absorbed.
Sprinkle the salt and pepper over in an even layer then as you put the sage in, rub it between your fingers, it helps produce a stronger flavour.
Mix thoroughly and rest for 20 minutes.
Shape into whatever size you prefer (i prefer thinner patties so i can have 2 and layer egg, mushrooms or whatever the heck i want in it)
you can cook them however you want i prefer frying in a non stick pan with low cal spray or you can bake them if you are doing them in bathes at about 180 degrees C, for 10 minutes, flip them over and another 10.

Let them cool completely before freezing!
They will last 3 days in the fridge... (if you can help yourself!)

Sweet and sour pork(or chicken)

So okay this has syns but the syns make this dish taste amazing..
you may think i am mad putting baking powder on meat, but, trust me! Its a traditional chinese method! The baking powder tenderises the meat in about 20 minutes and gives a silky smooth texture in your mouth!
The marinade doesn't look especially delicious but hey ho it tastes lush!

So the basics of this sauce has the meat, cubed green pepper and white onion. obviously you can add as much veggies as you like and serve with anything you like but today this is just a basic sweet and sour i hope you enjoy!

serves 4-6 people
400g bite size chicken breast or pork (i used pork loin chops and removed the fat)
1 tsp baking powder (0.5 syn you cannot replace this with anything else and is essential for this dish)
6 tbsp soy sauce
1tbsp cornflour (1syn)
1 grated clove of garlic
1tsp sesame oil (2syns)
4tbsp (i used morrisons which is 0.5 a syn) ketchup
splash of white vinegar
about 1/2 tsp sweetener
generous pinch of salt and pepper.
1 large white onion and green pepper in rough chunks.

mix together 4 tbsp soy sauce, cornflour, baking powder generous pinch of salt and pepper and the meat. leave to the side while you prep the sauce.
mix the ketchup, rest of the soy, sesame oil, garlic, sweetener and white vinegar and set aside.
Once the meat has marinaded for at least 20 minutes get a (preferably non stick) pan on high heat with a generous spritz of low cal spray.
mix the meat one more time then lay out in a single layer. Leave for 30 seconds then flip the pieces. they should be a lovely golden crispy brown colour.
leave for another 30 seconds then when you can see no more pink, (doesnt have to be cooked right through) remove from the pan and add your vegetables. leaving them to char a little before tossing to char the other side. add the pork back in and stir fry for 2-3 minutes before adding your sauce.
Toss throughly to make sure everything is coated and to make sure the sauce thickens.

Ta da.. done! the prep is the longest it only took me about 5-7 minutes in total to cook the sweet and sour (but i did have a lot of other mixed veggies in my stir fry!)

i hope you guys like it!!