Delicious Kake Food

Dinuguan. I decided to make this Filipino pork belly and blood stew after noticing that my local Filipino supermarket sells frozen pig blood.

This recipe worked OK, but I’ll probably try a different one next time. I’m not sure about putting the garlic and ginger in before the pork, since they were on the verge of burning well before the pork was “starting to brown at the edges”. Also, 30-45 minutes isn’t really enough time to get pork belly “very tender”. Also also, I get the impression this dish is meant to be at least a little bit sour-tasting, and this version wasn’t.

Served with rice done in the rice cooker.

Photo © Bob Walker (who ate the half I didn’t), used under cc-by-sa.

Pork and lentil soup. Made with leftover roast pork from Tuesday, plus onions (fried in the pork fat that came off the roast), garlic, split red lentils, finely-chopped greens, chopped radishes, veg stock. Served with sourdough bread.

Roast pork shoulder. From the happy pig we bought from Yorkshire Meats. Left unwrapped in the fridge overnight for the skin to dry out, then sprinkled with salt and plainly roasted. Delicious.

Glazed radishes. Topped and tailed radishes braised in vegetable stock (Touch of Taste) and jaggery — I didn’t bother with the butter/oil mentioned at the link.

Roasted potato cubes with garlic and paprika.

Plain boiled cauliflower.

Gravy. Made with the meat juices, a slosh of red wine, a sprinkle of flour, water, soy sauce, and a bit of jaggery.

Mapo tofu. Made with pork mince.

Fish-fragrant aubergine. I steamed the aubergines instead of frying them, and used finely-chopped shiitake instead of the pork mince.

Served with jasmine rice done in the rice cooker.

Pork chops. Chops from the happy pig we bought from Yorkshire meats, lightly salted and grilled.

Dudhi stew. Onion, garlic, tinned tomato, pomegranate molasses, honey, peeled chopped dudhi.

Giant couscous. Cooked in vegetable stock.

Mapo tofu. Made with pork mince and no thickener in the sauce. Lots of Sichuan pepper ground over the top at the end.

Fish-fragrant aubergine. I steamed the aubergines instead of frying them, and used finely-chopped shiitake and 榨菜 instead of the pork mince.

Served with jasmine rice done in the rice cooker.

Ants climbing a tree. Because I spent much of today thinking about shiitake mushrooms, I added a few of these to the mix (soaked, chopped, added at the same time as the pork) and used their soaking water as the stock.

Shredded jellyfish salad. From a packet.

Jasmine rice. Done in the rice cooker.

Yam pottage with spinach. Following instructions from eccentricyoruba, who is teaching me to cook Nigerian food.

Pork chops. The chops were from the happy pig we bought from Yorkshire Meats. I just grilled them. This meat is good enough that it didn’t even need salt.

Steamed minced pork with dried squid and water chestnuts. I followed the Minty’s Kitchen recipe but added some finely-chopped water chestnuts too on the advice of Mr Noodles.

Spicy shredded kelp. From a packet.

Jasmine rice. Done in the rice cooker.

Chinese dinner with a couple of friends.

Red-cooked pork (紅燒肉).

Cucumber with garlic (拍黃瓜).

Water spinach with fermented beancurd (腐乳炒通菜).

Jellyfish salad (涼拌海蜇). (Instant, from a packet.)

Served with jasmine rice done in the rice cooker.