Portly Cooks | Sea Bass in Spicy Chilli Bean Sauce

This one can be a little bit of effort for a weeknight but it’s definitely worth the time. 2 Sea Bass fillets For the sauce 2 tbsp Toban Djan 2 Chicken Oxo 150ml Water 1 tsp Soy Sauce 1 cap Shaoxing rice wine 2 cloves Garlic 1 tsp Ketchup 1 tsp Worcestershire sauce 1 tsp…

Portly Cooks | Crispy Pork Belly with Tonkatsu Dipping Sauce

Crispy pork belly is hard to resist when it’s on a menu whether as a starter or a main course it’s always in contention for the dish of choice.  This one is crispy and salty and comes with a lovely tonkatsu dipping sauce too! 500g Pork Belly 2 tsp Shaoxing Rice Wine Salt For the…

Portly Cooks | Spicy Pork and Pak Choi

If you’re not a fan of pork you can sub it out for skinless chicken thighs and get the same result. This one ticks the boxes of salty and spicy cravings and is dead easy to make too! 1 Pork Loin Steak/ 2 Skinless Chicken Thighs 1 tbsp Soy Sauce 1 tbsp Chilli Bean Sauce…

Portly Cooks | Garlic Butter Mussels

Here’s a lovely one, it takes these banging Brancaster Mussels to the next level. They make a wonderful starter with some crusty sourdough. 250g Brancaster Mussels (or rope grown from the supermarket) 50g Butter 1 Clove of Garlic (Crushed) In a dry pan cook the mussels until they have all opened. Drain the mussels and…

Portly Cooks | Omurice

This one is a top dish for using up leftover rice (if you happen to have any). It’s a super popular dish in Japan and fairly simple too! 1/3 Cup Rice (Cooked and Cold) You could use the microwave packet stuff here too 50g Stir Fry Mix (You know, the one in the supermarket) 10ml…