Archives for posts with tag: pork

Based on this recipe; cornbread on this recipe.

cost: £5 serves: 4
use any type of beans you like, and adjust the spicy to suit your taste

bourbon chili
2 pounds minced beef and pork
6 slices smoked bacon, diced
1 medium onion, chopped
1 red pepper, chopped
1 tin diced tomatoes
1 tin kidney beans, drained
1 tin pinto beans, drained
2-3 T chili powder
2 cloves garlic, minced
2 t celery seed
1 t oregano
2 t black pepper
1 T worcestershire sauce
6 dashes chipotle Tobasco sauce
1/2 C tomato juice
1/2 C Maker’s Mark bourbon
1/2 C tomato paste

sweet cornbread
1 C flour (we used an oak-smoked flour because, why not?)
1 C yellow cornmeal
3 T honey
1 1/2 t baking powder
1/2 t salt
1 C yoghurt
1/4 C oil
1 large egg

Brown mince, bacon, onions and garlic until the bacon is slightly crispy. Put into a slowcooker and add all the other ingredients. Start on high heat until mixture comes to a boil, then switch to the lowest setting. Let go for several hours, stirring occasionally. Skim fat from the top each time before stirring. Add extra hot sauce and salt and pepper to suit your taste.

In a large mixing bowl, beat together the yoghurt, honey, egg, and oil. Sift in the flour, salt, and baking powder and mix. Add cornmeal and mix until smooth. Spread into a round cake tin and bake at 400 degrees F for 15-20 minutes, or until knife comes out clean. Cut into wedges.


Based on my Mom’s recipe.

cost: £0-£5, depending on what’s in your pantry skill: easy serves: 4
great! I was really surprised that the pork turned out fairly tender and not too chewy.

2lb lean pork, cut into small pieces
3-4 stalks celery, chopped
4 cloves garlic, minced
1 small yellow onion, roughly chopped
2 chicken stock cubes
2T olive oil
1/2t black pepper
1-2C water
1C mushrooms, sliced
1C white cabbage, finely sliced
2C fresh beansprouts
1 tin bamboo shoots
1 tin water chestnuts
1/4C dark soy sauce
1T cornflour

Add olive oil to a glass casserole dish, then spread the pork evenly across the bottom. Layer on garlic, celery, and onion, then crumble over one stock cube, black pepper, and half of the soy sauce. Pour over enough water and cover with cling film. Microwave for 6min (900w) to 8min. Prepare the other vegetables and layer over the pork, in the order listed. Re-cover and microwave at 80% power for 12-16 minutes, stirring halfway through. Remove film and crumble over the other stock cube and add the rest of the soy sauce. You can add extra garlic powder and black pepper if you like. Add the cornflour to a bit of water, mix, and pour over. Re-cover and microwave for another 6-8 minutes or until all the vegetables are tender. Let stand 10 minutes to thicken. Serve over rice.

You can make this dish with almost any meat or vegetables you have on hand, or even make it vegetarian if you wish. You can season it with chili, ginger, oyster sauce, or any other seasoning you like, but keep to the garlic and soy sauce for the real chop suey flavour.