Every now and again we take one of Nigel Slater’s Kitchen Diaries off the shelf for a bit of inspiration, and this is what we chose from the February chapter. We like Nigel’s recipes as they’re tasty but rarely require too much shopping. We served this with rice, a few greens on the side would be nice too.
Wine Suggestion: A dry, or just off-dry Alsace Pinot Gris or similar. Tonight Zind Humbrecht’s Pinot Gris Roche Calcaire from the Clos Windsbuhl has all the texture and layers of fruit we were looking for and more; superb.
Pork with garlic & oyster sauce – serves 2
- 5 tbsp of flavourless oil, we use groundnut oil
- 350g pork fillet, cubed
- 3-4 garlic cloves, finely chopped
- 2 shallots, finely sliced
- 4 small hot red chillies, two chopped finely with the seeds left in and two left whole
- 150g mushrooms, roughly sliced
- 3 heaped tbsp oyster sauce
- 3 tbsp Shaoxing wine
Heat your wok until very hot.
Add 2 tbsp of the oil and when it starts to smoke, add half the meat. Toss, until browned then remove to a plate and brown the rest.
Add the remaining oil to the wok and heat until smoking hot, then add the garlic, shallots and chillies. Toss for a minute or two until starting to colour. Add the mushrooms and continue to fry until they are soft and starting to colour, then return the meat to the pan. When the meat is hot, stir in the oyster sauce and Shaoxing wine and bring to the boil.
Allow the sauce to simmer and reduce for a couple of minutes, then serve.
(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)
Jono & Jules do food & wine 
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