This makes for a very nice informal Sunday lunch.
- Pork chops – your call here amigo
- Twist of sea-salt, black pepper a-plenty, smidgen of smoked Spanish paprika.
- Coconut oil for frying
- Allow the meat to come to room temperature. Season on both sides with the sea-salt, black pepper, and the smoked Spanish paprika, and rub well in. Let the meat stand for 10 minutes or so.
- Heat a little coconut oil in a non-stick frying pan over medium low heat. Fry the meat as appropriate for the cut you are using. Set aside to rest for 5 minutes or so.
- Serve on a bed of cauliflower mash (see below), after giving the pork an artistically drizzled coat of plum sauce (see below).
For the cauliflower mash
- 1 head of cauliflower
- almond milk as required
- 4 finely sliced spring onions (scallions)
- black pepper
- Break the cauliflower down into separate florets. Steam until soft and tender.
- Place the florets in a mixing bowl. Add a little almond milk at a time, and mash with a potato masher until puréed. Season with pepper, and add the sliced spring onions. Mix well.
For the plum sauce
- 6 plums, washed, pit removed, roughly chopped
- 1 ½ tsp 5-spice powder
- 1 ½ tsp ginger powder
- 1 ½ tsp chilli powder
- Hot water as required
Place the chopped plums and the spices in a non-stick pan or wok, with about a cup of the hot water. Stir well, and bring to a low simmer.Simmer until the plums have broken down and the sauce has thickened, about 20 minutes or so, adding more hot water a little at a time if required.