Welcome, sunshine

The jacaranda tree outside my house is in full bloom, the cicadas have arrived and in the distance I hear the faint ting-a-ling of annoyingly joyous christmas carols.

Yes. It has begun.


Chinese Barbecue Pork with Spicy Slaw
Serves 4

1/2 a purple cabbage
2 big carrots
1 cucumber
1 or 2 red chillies
1/2 a cup of pepitas
1 bunch of coriander, leaves picked
3 spring onions
dressing: 
lime juice, soy sauce, a dash of sesame oil, 
a dash of rice wine vinegar and olive oil (add a bit of brown sugar if you need to)

1 pork backstrap fillet
3 cloves of garlic, crushed
1 knob of ginger, finely chopped
4 tablepsoons kecap manis
1 tablespoon chinese five spice powder
1 spanish onion, sliced thinly

Combine garlic, ginger, kacap manis, five spice powder and onion in a dish and stir to combine. Cover pork fillet in marinade and set aside in the fridge for an hour or so.

Meanwhile finely shred the cabbage, and julienne the carrots and cucumber. Place in a bowl, along with the coriander leaves, and finely sliced red chilli and spring onion. In a dry pan place the pepitas and cook for a few minutes until popping and golden. Add to the slaw. Combine ingredients for dressing and pour over slaw when ready to serve.

On a barbecue or grill pan cook the pork fillet until golden and charred on the outside and juicy in the middle. Serve with spicy slaw.