Braised pork with rice and crunch salad + coconut bread


I’m not a big fan of eating meat (pork here) though I try to incorporate a variety of protein in my cooking for Daniel.
I cooked braised pork shoulder in Asian barbeque sauce. It just fell apart when I tried to pick it up with tongs after being cooked in the oven for about 3 hours. You know that is a good sign as well as a nice smell around the house 🙂
For the salad, I mixed grated carrots, beetroot, red cabbage, bean sprouts, coriander and parsley.
So crunchy and refreshing – goes well with hearty meat dish like that.

Pork is considered as quite fatty meat, though depending on what cut you buy and how you cook, you can eat them healthy.
Pork is high in vital nutrients such as phosphorus, selenium, zinc, potassium and copper. Vitamin B1 found in pork helps the growth and repair of muscles and nerve tissue. Riboflavin for skin health, vitamin B6 for metabolism, iron for energy, zinc for immune system, protein for building muscles. So if you choose unprocessed lean cuts and trim most visible fat, it is good for overall health.

I also baked a coconut bread which turned out to be so moist inside and crusty outside. I’ve become a huge fan of coconut after studying nutrient.
Well..I was scared of having any fats in my diet. I used to have everything non-fat or diet products just because “fat” sounded so bad and fattening to me.
It turned out I was totally wrong. You need GOOD fats, not BAD fats in your diet. Coconut is one of the good ones. Yes, it has a high saturated fat content (about 92% of the fatty acids). But you need good quality saturated fatty acids for the health of your bones, protecting your liver and heart.

Coconut stabilises your blood sugar, lowers cholesterol, hydrates you. Also lauric acid found in coconut oil has strong antifungal and antimicrobial properties.
It is extremely stable in heat, which means, unlike other types of oils, it doesn’t get oxidation and release free-radicals (causing cancer) while cooking. On top of all that, it can be used for pretty much everything e.g. cooking, baking, moisturiser for your skin and hair, etc. So I always keep a jar of coconut oil next to my stove for cooking and also under the basin to use on my skin after shower.
It smells amazing when you bake with coconut flour or flakes. It tastes good and fills you up because of its high fat content and dietary fibre.
So try to use more coconut products – coconut water, coconut oil, coconut flour, coconut flakes, coconut butter, coconut cream, never ending…….



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My darling Kimchi..

This is two jars of red and white Kimchi that I made a few weeks ago. Good to go now after a right amount of fermentation.
Kimchi is a Korean traditional side dish and one of the world’s healthiest foods.
Why it is good for you? It has high dietary fibre, but low calories. It is fully loaded with vitamin A, B and C, calcium and iron.

Most importantly, lactobacilli is found in Kimchi, that is healthy bacteria crucial for your gut health.
It helps with digestion, prevent yeast infection and fight against the growth of cancer.
It is made of cabbage mixed with garlic, chilly, ginger, onion, fish sauce and pepper.
Different types of Kimchi are made at different times of the year in Korea. Koreans consume so much of Kimchi everyday in every meal.

Myself? I didn’t eat this goodie for years when I moved to Australia.
I helped my grandma and aunty to make Kimchi in Korea, but honestly didn’t know all the ingredients and recipes. I was kind of scared of making them >.<
Then after a few attempts and failure, I can now make a okay Kimchi by myself. Yay! Definitely no where close to my aunties proper one, but it tastes fine by me:)

You need to wash chinese cabbage throughly and get rid of outer leaves. Cut them in halves and put lots of good quality salt between the leaves. Leave it for 30 mins up to one hour until the cabbage gets tender.
While you are waiting for this happen, you can make a paste that will go between the leaves, that consists of half cup of coarse chilli powder (not for white Kimchi), one table spoon of minced garlic, minced ginger, fish sauce, chilli paste and grated onion. Mix all together until you get a paste consistency and season with salt and pepper. You can add other vegetables here, like carrots, spring onions, chives, etc.
Rinse the cabbage and then mix with the paste really well. Put it in a sterilised jar and store in fridge for a couple of days before serving.

Seriously once you make one, you will realise it is not that hard and it is so versatile to use for other dishes. You can have it with rice, noodles, meats or even with salads.
I find myself I don’t get much digestion problems in Korea as long as I stick to Korean traditional diet since it is mainly rice, vegetables, fermented foods and some meat and fish.
It is so nice to see other food bloggers who try to make Kimchi at home and put recipes up. I should promote more Korean food myself because it is so good for your health.
Eat more Kimchi and your gut will be smiling 🙂