Mens Health Australia May 2017

1 /In a small bowl, mix the salt, oregano and

spices and rub the seasoning blend into the

pork. Chill the meat for about 30 minutes.

2 /Place the oven rack in the lower-middle

part of the oven and preheat to 150°C.

In a large ovenproof pan, heat the oil on

medium high. Add the pork and brown

it on all sides, about 10 minutes total,

working in batches if necessary so as not

to crowd the pan. Transfer the pork to a

paper-towel-lined plate to drain.

3 /Add the onion, garlic and beer. Bring the

mixture to a simmer, scraping up the dark

bits on the bottom of the pan. Return the

pork to the pan, cover and place it in the

oven. Cook, undisturbed, till fork-tender,

about 2 ½ hours. Remove the pork, let it

cool slightly, strain the liquid and shred

using two forks.Makes 8 servings

1 /Whisk together the ¼ cup oil, ¼ cup soy

sauce, lime juice, and five-spice powder.

Pour it all into a big zip-top bag and add

the flank steak. Marinate the steak in the

fridge at least 2 hours.

2 /In a pan, heat the remaining oil on medium

high. Remove the steak, pat it dry and

season it with salt and pepper. Sear steak

until medium rare. Let steak rest 10

minutes, then cut thinly across the grain.

3 /Bring a large pot of water to a boil. Cook the

noodles until al dente, about 4 minutes.

Then dunk them in ice water for 1 minute

and rinse under cold water. Drain.

4 /In a bowl, whisk the rice vinegar, sesame

oil, fish sauce, ginger and remaining

soy sauce. In the pot, toss noodles and

dressing. Add the steak, kimchi, brine,

carrots, capsicum and spring onions; toss.

Garnish with coriander and black sesame

seeds.Makes 6 servings

1 /In a large pot, heat the oil on medium high.

Add the chicken and cook until browned,

about 2 minutes. Remove it from the

pan and set it on a paper-towel-lined

plate to drain.

2 /Reduce the heat to medium. Add the

onion, capsicum, celery, garlic and salt.

Cook, stirring occasionally, until the celery

softens, about 5 minutes. Add the tomato

paste, Creole seasoning and thyme. Mix

well. Add the chicken broth, tomatoes,

farro and bay leaves. Bring everything to

a boil; then reduce the heat to low and

simmer the stew, covered, until the farro is

just tender, about 30 minutes.

3 /Add the chicken, sausage and

Worcestershire sauce to the pot. Simmer for

about 10 minutes. Remove the bay leaves

and serve the stew garnished with chopped

parsley. Refrigerate overnight to develop

more flavour.Makes 6 servings

Chicken, Sausage,

and Farro Stew

Soba Steak and

Kimchi Salad

Oven-Smoked

Pulled Pork

2 TSP SALT

2 TSP DRIED OREGANO

2 TSP GROUND CORIANDER

2 TSP ONION POWDER

2 TSP GARLIC POWDER

1½TSP GROUND CHILLI

1 TSP PEPPER

1 TSP CINNAMON

2.2KG BONELESS PORK

SHOULDER, TRIMMED OF

FAT AND CUT INTO

FIST-SIZE CHUNKS

2 TBSP CANOLA OIL

1 ONION, SLICED INTO

2.5CM PIECES

4 PEELED AND SMASHED

GARLIC CLOVES

1½CUPS BEER

¼CUP + 1 TBSP CANOLA OIL

¼CUP + 2 TBSP

LOW-SODIUM SOY SAUCE

JUICE OF 1 LIME

1 TBSP CHINESE

FIVE-SPICE POWDER

700 G FLANK STEAK

220 G SOBA NOODLES

2 TBSP RICE VINEGAR

1½TBSP SESAME OIL

1 TBSP FISH SAUCE

2 TSP MINCED FRESH GINGER

1½CUPS KIMCHI,

PLUS 2 TBSP OF ITS BRINE

2 LARGE CARROTS,

SLICED INTO MATCHSTICKS

2 RED CAPSICUM,

THINLY SLICED

2 SPRING ONIONS,

THINLY SLICED

CORIANDER AND

BLACK SESAME SEEDS,

FOR GARNISH

1 TBSP CANOLA OIL

450 G BONELESS, SKINLESS

CHICKEN THIGHS, CUBED

1 BROWN ONION, DICED

1 LARGE GREEN CAPSICUM,

SEEDED AND DICED

2 CELERY RIBS, THINLY SLICED

3 GARLIC CLOVES, MINCED

½TSP SALT

2 TBSP TOMATO PASTE

1 TBSP CREOLE SEASONING

1½TSP DRIED THYME

5 CUPS LOW-SODIUM

CHICKEN BROTH

1 CAN CRUSHED TOMATOES

1 CUP FARRO

2 BAY LEAVES

450 G SMOKED SAUSAGE,

SLICED

1 TBSP WORCESTERSHIRE

SAUCE

CHOPPEDPARSLEY,

FOR GARNISH

WHAT YOU’LL NEED WHAT YOU’LL NEED WHAT YOU’LL NEED

HOW TO MAKE IT HOW TO MAKE IT HOW TO MAKE IT

Do Your Crunches

Noodle salads benefit from

adding a crispy ingredient, but

hold off on the bacon bits.

Instead, try toasted almonds,

sesame sticks or fried spring

onions – all suit Asian flavours.

Pig Out All Week Long

1/Topporktacoswithorange

slices,avocado,sourcreamand

lime zest.2/Pile pork, coleslaw

andhotsauceonatoastedroll.

3/Toppitabreadwithhotpork,a

poached egg and snipped chives.

Bring a Flask to Work

Lugging leftovers to lunch? The

Thermos Food Flask($35, bigw.

com.au)is your friend. This

vacuum-insulated stainless steel

food jar can keep food warm for 7

hoursor coolfor8 hours.

PER SERVING

2215 KJ,45GPROTEIN,5GCARBOHYDRATES,1GFIBRE

PER SERVING

2048 KJ,33G PROTEIN,40G CARBOHYDRATES,5G FIBRE

PER SERVING

1797 KJ,29G PROTEIN,24GCARBOHYDRATES,5G FIBRE

110 MAY 2017