Pina Colada Pork

Ribs Recipe
Ingredients :
6 pork rib pieces
2 cups pineapple juice
1 cup rum
2 Tbsp oil
1 Tbsp ginger paste
1 Tbsp mint paste + fresh leaves
1/4 cup grated jaggery
1 Tbsp chilli flakes
Salt to taste
How to Make Pina Colada Pork Ribs
 1.1. In a large mixing bowl, add all the above ingredients, except for the pork ribs and the fresh
mint leaves. Mix well. 2. Add the pork's ribs and coat well with the marinade. Leave it in the
refrigerator for 6 hours or overnight. 3. Pre-heat the oven to 150 degree C. Grease a baking tray
with oil and place the pork ribs evenly in it. Pour in the leftover marinade and add the fresh
mint leaves. 4. Bake in the oven at 300 degree C for 45 minutes, making sure that you flip the
pieces after 30 minutes to cook the other side. The fat layer of the ribs should start to ooze out
oil and the meat should be charred and roasted.
Mongolian Beef
Ingredients:
• 1/4 cup plus 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 1/2 tablespoons water
• 1 1/2 pounds flank steak, sliced very thinly
against the grain on the bias into about 1 ½”
strips
• Salt
• Black pepper
• 1/4 cup (heaping) cornstarch
• Vegetable oil (I like avocado or peanut),
about 6 tablespoons total
• 2 teaspoons grated ginger
• 5 dried red chilis
• 2 teaspoons garlic, pressed through garlic press (about 4 large cloves)
• 4 green onions, sliced on the bias into 1” long pieces
• Rice, to serve on the side, if desired

Preparation:
–To prepare your sauce, whisk together the hoisin sauce, the soy sauce, the brown sugar and the water;
set aside.
–Toss the sliced flank steak with a couple of pinches of salt and black pepper, plus the the cornstarch;
set aside while you heat your pan.
–Place a wok, cast-iron skillet or other heavy-bottom pan over high heat, and drizzle in about 4
tablespoon of the oil; once smoking hot, add in some of the flank steak (working in batches) in an even
layer and sear, undisturbed, on that first side for a couple of minutes; flip and sear on the other side,
until the steak has a brown crust; remove and hold on a large plate, and repeat with the rest of the
steak.
–Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2
tablespoons more of the oil; then, add in the dried red chilis and stir to fry those up for about 30
seconds; then, add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.
–Add in the beef and stir to coat it in the mixture for about 30 seconds, then add in sliced green onions,
and the sauce, and toss everything together to coat and become hot for about 30 seconds more.
–Serve family style over a bed of white rice, or spoon onto a platter and serve separately with rice or
noodles.
CHINESE BRAISED BEEF
INGREDIENTS:
3 pounds of chuck roast, bottom round, or
boneless beef short ribs, trimmed and cut into
4-inch lengths
Salt, pepper and onion powder
1 1/2 tablespoons unflavored gelatin
2 1/2 cups, plus 2 tablespoons water
1/4 cup rice wine vinegar
1/2 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons molasses
3 scallions, sliced thin on bias
About 2 tablespoons minced fresh ginger
4 garlic cloves, peeled, smashed and minced
1 large yellow onion, thinly sliced
1 teaspoon red pepper flakes
2-3 dashes of fish sauce
1 teaspoon cornstarch
Sesame seeds, optional for garnish

DIRECTIONS:
In a large pot or Dutch oven, pour about 1 tablespoon of canola or vegetable oil and bring to high heat.
Season the beef with the salt, pepper and onion powder evenly. Sear in the Dutch oven over high heat
until browned, about 3 minutes per side. Remove to a plate or bowl and cover with aluminum foil. Leave
the drippings in the pan.
Add the onion to the pot and saute until softened and limp. Add the garlic and continue to cook until
fragrant, about 1 minute more. Remove to a small bowl and set aside.
Preheat the oven to 300°.
Sprinkle the gelatin over the water in the Dutch oven and allow to sit until gelatin softens, about 5
minutes. Allow for gelatin to melt, then stir in the rice wine vinegar, soy sauce, hoisin sauce, molasses,
ginger, onion and garlic mixture, red pepper flakes and fish sauce. Bring to a simmer and stir together
with a wooden spoon. Taste and adjust for seasoning. Stir in the beef chunks.
Remove pot from the heat, then cover tightly with aluminum foil, then Dutch oven lid. Transfer to oven
and cook until the beef is tender when pierced with a fork, 2 to 2 1/2 hours, stirring halfway.
When finished remove the beef to a bowl. Strain the sauce through a fine mesh strainer and discard the
bits. Separate/skim off as much fat as you can from the top, then place back into pot. Cook over medium
high heat, until reduced to about 1 cup, about 20-25 minutes.
In a separate bowl combine the cornstarch with about 2 tablespoons of water, mixing together with a
fork. Add this to the reduced sauce and allow to cook for about 5 more minutes, until thickened and
syrupy. Return the beef to the pot and stir to combine with the sauce. Sprinkle with the scallions and
sesame seeds and serve with rice and/or broccoli.
Coriander Steak with Carrots
and Mashed Potatoes
3 cloves of garlic
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon vegetable oil
3 tablespoons milk
1 tablespoon coriander seeds
10 ounces flank steak
2 Russett potatoes
2 teaspoons fresh dill
2 cups baby carrots
1 teaspoon sugar
1 tablespoon + 1 teaspoon butter
Prepare the Steak and Vegetables
Heat the oven to 300 °F. Mince garlic. In a small bowl, combine minced garlic, soy sauce, honey, and oil.
Place coriander seeds on a cutting board and crush using the side of a large knife; add to bowl. Place
steak in an oven safe dish and cover with the mixture. Set aside.
Prepare the Vegetables
Peel and dice the potatoes. In a medium saucepan, bring 2 cups of salted water to a boil. Add potatoes
and let simmer until soft about 20 minutes. Place carrots, sugar, and 1 teaspoon butter in a small
saucepan. Add water until it just barely covers the carrots. Bring carrots to a boil and let simmer until
liquid reduces to a glaze and the carrots are soft, about 15 minutes.
Cook the Steak
As the carrots and potatoes cook, heat oil in a sauté or grill pan. Lift steak out of dish and shake to
remove excess, setting aside the remaining marinade. On high heat, cook steak for 4 minutes, then turn
to cook 3 minutes longer. Return steak to oven safe dish with marinade, placing in oven to finish until
marinade thoroughly heats, about 10 – 20 minutes, depending on preferred doneness. Slice and
top with sauce.
Finish the Vegetables
Drain potatoes; add dill, 1 tablespoon of butter and milk. Smash with a fork and season with salt and
pepper to taste. Garnish carrots with dill and plate with potatoes and steak. Serve.
Healthy Beef and Broccoli

Ingredients
MONGOLIAN SAUCE:
 1/4 to 1/3 cup low-sodium soy sauce or
tamari — or tamari (60 to 80 ml)
 1/3 cup chicken broth — or water (80 ml)
 1/4 cup coconut sugar — (50 g) (see notes)
 1 tablespoon avocado oil — or sesame oil (15
ml)
 1 teaspoon minced garlic
 1/2 teaspoon grated fresh ginger
 1 teaspoon red pepper flakes
 Sesame seeds — for garnish
 Fresh cilantro — for garnish

Instructions
 To make the Mongolian sauce, whisk together the tamari, broth, and coconut sugar in a small
bowl. Set aside.
 In a small saucepan, add 1 tablespoon oil, garlic, and grated ginger. Stir fry until fragrant, about
2 to 3 minutes. Add the tamari mixture to the saucepan, bring to a boil, then reduce heat and
simmer on low until thickened, about 10 minutes.
 For the bowls, toss the beef in 1 teaspoon of oil and then 1 teaspoon of cornstarch. Place in a
bowl or Ziploc bag with the Mongolian sauce and marinate in the fridge for 10 minutes or up to
1 hour.
 Once marinated, remove the beef from the marinade to a clean bowl and lightly coat the beef
strips in an extra 1/4 cup (45 g) cornstarch.
 Heat a large skillet with 2 tablespoons (30 ml) of oil, then place the beef strips in the pan. Stand
back to avoid the splatters, and use a splatter screen if you have one. Fry in the oil for about 1
minute on each side, browning each steak strip. Set the beef strips on a paper-towel-lined plate
and drain the oil from the pan.
 Place the beef strips back in the pan with the Mongolian sauce. Reduce the heat, and then cook
the meat for 1 minute, stirring to coat. Remove from the heat and set aside.
 Cut the broccoli head into 3 or 4 parts. Working in batches, process in a blender or food
processor until a riced texture is achieved. Place in a large microwave-safe bowl. Add 1
tablespoon broth, and salt and pepper to taste. Lightly steam in the microwave for 45 seconds
to 1 minute.
 Divide the broccoli rice among each of the bowls. Add the beef to each bowl and drizzle the
sauce on top. Top with the green onions and red pepper flakes. Garnish with the sesame seeds
and cilantro.
Baked Chicken Meatballs
Ingredients
 1 large egg
 1 pound ground chicken — I like 93% lean
 1/2 cup whole wheat panko breadcrumbs
 1/3 cup finely grated Parmesan
 2 tablespoons extra-virgin olive oil — divided
 1 teaspoon dried oregano
 1/2 teaspoon garlic powder
 1/2 teaspoon onion powder
 1/2 teaspoon kosher salt
 1/4 teaspoon red pepper flakes
 2 tablespoons tomato paste — divided
 3 tablespoons finely chopped flat-leaf parsley
 2 1/2 cups lightly packed fresh spinach

Instructions
 Place a rack in the upper third of the oven and preheat the oven to 400 degrees F. Lightly coat a
9x13-inch baking dish or rimmed baking sheet with nonstick spray.
 Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1
tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, parsley, and
1 tablespoon tomato paste.
 Finely chop the spinach so that it is in small bits, then add it to the bowl. With a fork or your
hands (I’m all about the hands here), mix until well combined, being careful not to compact the
meat. Shape the mixture into 12 meatballs and arrange in the prepared baking dish so that they
do not touch.
 In a small bowl, whisk together the remaining 1 tablespoon olive oil and 1 tablespoon tomato
paste. It won’t be perfectly smooth but will bake up just fine. Brush over the top of the
meatballs.
 Bake the meatballs in the upper third of the oven for 18 to 22 minutes, until cooked through.
Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!
 Roast spiced duck with plums

Ingredients
1 star anise
2 tbsp coriander seeds
4 tbsp muscovado sugar
2½ kg whole duck
1 tsp olive oil
6 plums , halved and stoned
3 bay leaves
75ml red wine vinegar
300ml chicken stock

Method
1. Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry
pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and
grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a
bowl, add the sugar, mix well and set aside.
2. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large
casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the
excess fat, then sit the duck breast-side up and season all over with the sugar and spice
mix. Pack the plums around the outside, then scatter over the bay and pour over the
vinegar and stock.
3. Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down.
Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the
pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and
serve with a good spoonful of plums.
Roast rack of pork with wild garlic stuffing

 Ingredients
 3kg rack of pork, chined (see tip), French
trimmed (ask your butcher to give you the trim),
skin scored, not tied
 1 tbsp sea salt, ground to a powder
 For the stuffing
 1 tbsp olive oil
 1 onion, finely chopped
 2 thyme sprigs, leaves picked
 slice of sourdough , crust removed, torn into
little pieces
 ½ tsp fennel seeds
 ½ tsp coriander seeds
 ½ tsp chilli flakes
 the trim from the pork, minced (or use 400g

Method
In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap
under the skin and fat of the meat, all the way along the rack – be sure to leave at least 5cm connected.
Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least
2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat
oven to 240C/220C fan/gas 9.
Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and
black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about
10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a
bowl.
In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins.
Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some
nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your
hands to thoroughly combine, then add the egg and mix again.
Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in.
Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C
fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway
through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe.
When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your
side dishes.