Beauty is in the eye?...... Pan Fried Pork, Creamy Oyster Sauce, Spiced Rice

There are times when things you cook may not turn out as aesthetically pleasing as you would want,  but.... boy do they taste dam fine!
This pork dish is a prime example...it's not the prettiest thing you've ever seen on a plate and doesn't photograph to it's advantage, but the flavours are fab!

The ingredient at the heart of this dish is OYSTER SAUCE. What is oyster sauce?....does it actually come from oysters?...the answer is yes. Personally I can't stand oysters, I tried them once and never again! yes they may taste sensational, but the sensation I get when trying to swallow one?....well, I think I'd rather swallow a snake! I'm shuddering just even thinking about the cold, squishy, sliminess....if you have the nerve I highly recommend giving them a go, at least you'll be able to boast that you actually ate oysters, even if you only ever forced down one! but back to the oyster sauce.....

Oyster sauce is a thickened caramel sort of liquid to which the essence of real oysters has been added. It is mainly used in Asian cuisines, most regularly when stir-frying.
It does have a unique but delicious flavour, and I have found that adding it to a casserole or a quickly pan fried steak or breast of chicken with the addition of a little white wine and cream makes a scrumptious stroganoff type of dish.
When buying oyster sauce, do try to go for a brand that is MSG free.




So for this dish you will need......feeds 4

approx 120 g boneless pork loin steak per person...try to get just the eye of the loin or you could use pork fillet to reduce the cooking time
150 g white or chestnut mushrooms
8 large shallots or 1 large onion if you can't get shallots
olive oil
300 - 400 mls water
4 tablespoons oyster sauce
200 - 250 mls cream

for the rice.......
200g rice white or brown as you like....I prefer to use brown or basmati
1 heaped teaspoon turmeric... this will give the rice a lovely golden yellow colour
2 tablespoons curry powder...mild madras will do

a handful of green beans for each person...top and tail them and cut in half if they are very long

How to.....

• peel the shallots, cut them in half or quarters if you have to but do try and leave them chunky 
• clean and quarter the mushrooms
• trim and sinew etc from the meat, and pat dry on each side with kitchen paper
• heat a frying pan or a sauteuse pan, add a little olive oil and brown the pork on each side
• add the shallots to the pan and cook until they begin to brown a little
• add the mushrooms and cook for another minute
• turn the heat down a little and add the water....add just enough water to barely cover the meat.....you could add a glass of white wine at this point if you like....allow it to boil for a minute or so
• cover the pan and allow the meat to simmer until just about done
• cook the rice as you normally would, but add the spices to the rice then add the water, and cook until done.
• when the pork is ready, turn up the heat under the pan and if there seems to be a lot of liquid left allow it to reduce a little
• while that's doing, cook the green beans then drain them and have them ready to add to the sauce
• when the liquid in the pork is reduced by half, add the oyster sauce, stir well, bring to the boil and add the cream
• allow the sauce to reduce until you have a consistency you are happy with...some people like a thin sauce, some like it thick and clinging to everything
• taste your sauce...is it seasoned to your liking? does it need more oyster sauce? only you can answer those questions so titivate it to your own taste
• when you're happy, throw in the cooked beans and give everything a good old stir around
• to serve up.....place a portion of rice on each plate...I like to press it into a small ramekin then turn it upside down onto the plate....place some pork pieces atop the tower of rice then spoon the saucy beans and mushrooms around that then dig in!