It turns out that pork is available in different cuts in England than those found in Canada. After eavesdropping on a Twitter conversation about pork, I decided I would cook some. I was fortunate that one of the eavesdroppees, Hollowlegs, sent me a link to her recipe for braised pork belly: Braised Pork Belly & Cucumber Salad
I set out to the grocery store far too late in the day and the pork belly slices were sold out. However, I was able to get most of the rest of the ingredients for the braised pork and the cucumber salad. The clerk at Waitrose seemed quite concerned that they didn't have yellow bean paste.
I had to buy measuring spoons and a garlic crusher as well as the food ingredients. When I returned home, I informed Hollowlegs that I had purchased thin-cut pork loin steaks instead of pork belly slices.
She advised me to marinate and stir fry instead of braising.
I couldn't cut the pork up into small pieces because the knives in my hotel flat are dull and useless. There was quite a bit of fat on the meat and I wanted to remove it.
I decided I would marinate the pork (as Hollowlegs had suggested) in the soy sauce and Chinese five spice. Then I fried the pieces (in a frying pan, due to the fact that there is no wok in my kitchen) until they were cooked enough so I could cut the fat off.
I then fried the garlic and ginger in a saucepan. I added a bit of cornflour dissolved in cold water. Hollowlegs had suggested a ratio of about 1 tbsp cornflour to 1 tbsp water.
I then scooped the partially cooked pork from the frying pan and put it into the saucepan. I put the lid on the saucepan and let it simmer on low heat while I nuked a box of Waitrose's fragrant rice (three minutes).
I took a picture so I could show my Twitter friends.
It tastes a lot better than it looks because of the sauce and spices used.
I will make the salad tomorrow.
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