General tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.

Find out which fair trade products are available at which supermarkets
Get involved in fair trade campaigns.

Weight loss info

The Zone Diet
The Zone diet is a diet system initially created by Barry Sears in a series of books, publications and an associated website. The Zone diet is not expressly a fat reduction diet, although many zone diet followers claim that they actually manage to lose a few pounds by following it.
The scientific theory behind the Zone Diet is that if you gain control of the secretion of insulin and glucogen (two hormones produced naturally by your body), then your body releases eicosanoids (anti-inflamatory chemicals) which puts your body in a balanced state which is far more wholesome than normal, which is known as the zone.
Sears claims that if you get into this 'zone', your metabolism is working at its most efficient and, as a result, doesn't build up fat.
The most valuable process of the zone diet is to control the exact ratio of carbohydrates to proteins, and to ensure your diet has high levels of Omega 3 fish oils.

Braised Pork and Fresh Oysters In Clay Pot Recipe

	Category	Seafood Recipes
	Views	121
	Ratings	0

Ingredients And Procedures

1/2 lb Boneless pork butt, cut in

1 1/2" cubes

8 md Fresh Pacific oysters (OR

1 10 oz. jar)

4 Green onions

1 1/2 c Warm water

1 tb Brown bean sauce

1 ts Dark soy sauce

1 ts Fresh ginger, minced

1 Piece dried orange peel

2 tb Medium sherry

Cornstarch paste 1/2 c Peanut oil

Chinese parsley for garnish ----------------------------------MARINADE---------------------------------- 1/4 c Medium sherry

2 ts Thin soy sauce

2 Cloves garlic, minced

1 ts 5-spice powder

1 ts Lemon juice

Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley.

Rate this recipe!

Post this recipe to your site

<h1>Braised Pork and Fresh Oysters In Clay Pot</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Boneless pork butt, cut in <P>1 1/2" cubes <P>8 md Fresh Pacific oysters (OR <P>1 10 oz. jar) <P>4 Green onions <P>1 1/2 c Warm water <P>1 tb Brown bean sauce <P>1 ts Dark soy sauce <P>1 ts Fresh ginger, minced <P>1 Piece dried orange peel <P>2 tb Medium sherry <P>Cornstarch paste 1/2 c Peanut oil <P>Chinese parsley for garnish ----------------------------------MARINADE---------------------------------- 1/4 c Medium sherry <P>2 ts Thin soy sauce <P>2 Cloves garlic, minced <P>1 ts 5-spice powder <P>1 ts Lemon juice <P>Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-file.co.uk" title="Free recipe">free recipes</a>