This week is all about high-speed flavour, with inspiration from the east. These are my go-to recipes midweek, when I want something quick, cheap and packed with flavour. There’s also a lightness to these dishes that suits the time of year. Pork yuk sung is not fancy but it is delicious and popular. One of the more interesting aspects of making a TV series is the feedback. This takes on many forms, from lengthy emails and written letters to Instagram posts, private messages and the odd bit of “Twitter trolling”, the latter being my personal form of communication. Thankfully, the majority are positive. Once the show airs, the recipes are posted online, allowing us to track the traffic. A former version of this yuk sung recipe remains one of my most viewed recipes of all time (and I expect this upgraded version to prove equally popular!).
The key is the stage of caramelising the pork mince and the garlic. The more colour you can get at this stage, the better the flavour will be. The addition of the soy and oyster sauce allows you to scrape all the flavours from the base of the pan as well. The crisp iceberg lettuce is the perfect tonic for the intensity of the mix. This is sure to become a family favourite. The crispy sesame chicken is a tasty upgrade on your plain chicken goujons. The quick sauce uses some store cupboard staples to blend into a sticky glaze that coats the crisp exterior. Panko breadcrumbs are worth the extra few cent, making a big difference to the texture while the fried rice is an ideal side with both the chicken and the yuk sung.
While on the topic of feedback, I’d love to hear yours on what you like, what you want to see more and less of, or even specific recipes or techniques you’d like to learn. Feel free to drop me a DM on Instagram (markmoriarty1) and I’ll take it all on board. My aim is to make this space as functional and appealing as possible for everyone. Looking forward to hearing from you.
