I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday 23 January 2016

Ginger Glazed Pork.




Ginger Glazed Pork.

Serves 2.

In an oven proof dish, put in,
-500g pork fillet,
-2 chunks of stem ginger in syrup, sliced,
-3tbsp of syrup of the jar,
-2tbsp light soy sauce,
-2tbsp oyster sauce,
-2 spring onions, sliced,
-2 fresh chillies (adjust according to your taste),
-1/2 onion, sliced,
-2 cloves chopped garlic,
-salt/pepper.
Leave to marinade for at least 2 hours.

Oven 220c fan forced.
Cook 30-35 minutes.
Leave to rest for 10 minutes before slicing.

Serve with rice and vegetables.
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