Lovely Rita
I know I am dating myself once again, but to paraphrase an old Monty Python skit, this letter is about? pork. Some malign it, others revere it. I freely admit to the latter, having personally known a family of pigs that I had the honour to help raise many years ago.
Rita was the matriarch of the clan, one of the most lovely beings I have ever known. She was of the pink variety, Hampshire I believe, with big, very soulful and intelligent eyes. Our hogs were part of the larger ranch family. On the day of delivering her first litter, one of our neighbours, Bruce Bernson, came over and played his violin for her, while we all took turns massaging and encouraging her through
her task.
Her home was called hog heaven, with a little creek running through it and an ever-moist mud hole. When she chose she could go inside her part of the barn, and get out of the sun, or cold. She was particularly fond of Lynne?s blueberry pancakes, but would eat hog pellets in a pinch.
I could go on and on, in fact I might some day, but not now. Let it suffice to say I love pork. Love pigs, love ham, love pork shoulder, love bacon, love Mexican Carnitas, German cooking, and really, really loved the following meal.
For those who don?t share my feelings for pork, substituting chicken, beef, fish, emu, crocodile or tofu will work equally well. Lynne used minute noodles, which our surrogate grandchildren refer to as runaway noodles. You know, the curly ones that jump off your fork.
Coconut Chilli Pork and Noodles
ingredients-
? bottle of Fiery Coconut Chilli Sauce
? bottle of Gold Habanero Chilli Sauce
? tin of coconut milk
1 cup of chicken stock
3 tablespoons soy sauce
? kilo of boneless tenderloin pork fillets
noodles of your choosing
fresh coriander
optional- add 3 tablespoons of peanut butter to give it more of a Malaysian flavour
method-
Sear both sides of the pork fillets in a frying pan briefly, in a small amount of hot oil. Mix together all the sauce ingredients in a bowl, and pour over the pork. Reduce heat to a low simmer and cover the pan. Cook until tender, about
15 minutes. Meanwhile, cook the noodles and have them ready. When the meat is done, place on a bed of noodles, pour the sauce from the pan over the lot, and sprinkle with a bit of freshly chopped coriander.
Hey, by the way, we just picked up our new cookbooks from the printers. We will have them at the Good Food Shows coming up soon in Melbourne (17th-19th of June at the Exhibition Centre),
and Sydney (1st-3rd of July at Darling Harbour Exhibition Hall)
Come by and have a yarn. Love and Good Food to all,
The Bolands
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