Braised black pepper pork with ginger

Thanks to the leftover from Sukiyaki yesterday, I only need to make one dish for dinner tonight. It’s a Cambodian dish – braised black pepper pork with ginger.

It is rather spicy, to me and this after reducing the amount of pepper by 1/2 tbsp. In a way, it taste like Bak Kut Tei to me. Still, it is a simple dish to prepare and I’m happy!

 

Ingredients (Serves 4 to 6)
4 cups pork stock/ water
3 tbsp tuk trey
2 tbsp soy sauce
1 tbsp sugar
4 garlic cloves, crushed
40g fresh root ginger, peeled and finely shredded
1 tbsp ground black pepper
675g pork shoulder (I used loin), cut into bitesize cubes

1. In a large heavy pan, bring the stock or water, tuk trey and the soy sauce to the boil. Then reduce the heat and stir in the sugar, garlic, ginger, black pepper and pork.

2. Cover the pan and simmer for about 1 1/2 hours, until the pork is very tender and the liquid has reduced.

Boots?

Today was such a sad and depressing day because it has been raining almost the whole morning and afternoon. We were supposed to do a longer run and the hubs wanted to show me how to get to the school which I would be volunteering in and all plans have to be shelved because of the gloomy weather. Here I was, constantly checking if it was still raining.

It drizzled, non-stop. I would be very much tempted to run if not for the fact that I am still not completely well. The nose kept running and the cough still was persistent. Arghhh…when would I be well again?! This is super frustrating!

Anyway, what sorta boots should I get for the coming season? It should keep my legs warm and also enable me to walk in snow.

A friend suggested UGG’s boots and I saw an Italian-brand boots in Marshalls during the weekends. The hubs has given the go-ahead to purchase and I just need to convince myself to part with that amount as it was rather steep in my opinion. Should I get it? Hmm…Four seasons. So fun yet so troublesome.

I like the third type of boots the best. More versatile.

Currant Cream Scones

Second item for this set of baking lessons? Currant Cream Scones which are rich British tea biscuits and have a flaky, slightly cakelike texture. Scones are traditionally served warm, spilt open and topped with chunky fruit preserves, clotted cream or Lemon Curd.

For me and the hubs, they are served with butter and rasperry jam for brekky! Yumz!

 

Ingredients (makes 8 scones)
For the dough
315g all purpose flour
60g granulated sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp grated lemon zest
90g cold unsalted butter, cut into 12-mm pieces
90g dried currants
180ml heavy cream

For the topping
1 tbsp granulated sugar
1 tsp ground cinnamon
2 tsp whole milk or heavy cream

1. Preheat oven to 425 F. Line baking sheet with baking paper.

2. (By mixer) Combine the flour, granulated sugar, baking powder, salt, and lemon zest and beat on low speed for a few seconds to mix. Add the butter and mix in medium-low speed just until the mixture forms large, coarse crumbs the size of small peas. Scatter the currants over the dough. Pour in the cream and mix for a few seconds until moistened.

 

3. Turn the dough out into a lightly floured surface and press together gently until it clings together in a ball. Pat out into a round (12mm) thick and 16.5cm in diameter. Cut the round into 6 to 8 wedges. Place the wedges 2.5cm apart on the prepared baking sheet.

4. To make the topping, in a small bowl, stir together the sugar and cinnamon. Brush the wedges with the milk and sprinkle evenly with the cinnamon sugar.

5. Bake until golden brown, 13-17 minutes. Transfer to a wire rack to cool slightly. Serve warm.