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Posted by on 16th Aug 2016 7:10pm

Asian Flavours to Pair with a Pork Pie

Asian Flavours to Pair with a Pork Pie

Continuing our round-the-world culinary adventure, we’ve taken a look at the best asian-inspired flavours to pair with a Yorkshire pork pie. There are some great twists on classic fruit and vegetable accompaniments, proving that pork pie dishes don’t always have to be traditional!

Miso-glazed Aubergines

Miso is a classic flavour in Japanese cuisine, but it’s quite difficult to describe exactly what it tastes like. It’s made from fermented soybeans, and essentially it’s a very savoury, meaty, nutty flavour that makes every other element of your dish even more tasty. A great twist is to roast some halved aubergines until tender, and then add a miso glaze (like pork pies!

Sweet and Sour Snap Peas

Easy to make and very delicious, this accompaniment combines classic sweet and sour flavours and makes peas quite a bit more interesting! To make, combine a glug of olive oil with a garlic clove, a handful of fresh mint, a teaspoon of chilli flakes and a good squeeze of lemon juice. Boil the sugar snap peas for a few minutes, drain and toss in the dressing. Drizzle the rest over your pork pie and serve!

Pear, Honey and Ginger Salad

Fruit always pairs well with a pork pie, so we couldn’t resist adding in a fruit salad! To make, combine chopped red cabbage, thin slices of pear and cucumber, grated carrot and watercress. Make a dressing of honey, mustard, ginger, a small dollop of mayo and enough orange juice to make a thin consistency, then mix well with the salad. It’s perfect for warm summer evenings.

Noodle Salad

We couldn’t do a round-up of asian accompaniments without mentioning noodle salad. To make this, we like to chop peppers, carrots, red cabbage, spring onions and broccoli, fry off in some oil for just a few minutes, and combine with some freshly cooked noodles. Thin noodles from the chilled section of the supermarket are fine – the thinner the better! Make a simple dressing with oil, ginger and garlic, and you’re done!

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