Sunshine blogger award and pineapple pork

Sunshine blogger award and pineapple pork

Thank you so much to Mummy Blogger, Purdey Makes 6 for nominating Yummy Lummy for the Sunshine blogger award.

Please check out Purdey Makes 6; what a great blog and “Mummy” has six children. That’s an inspiration! I can’t imagine what meal planning and meal preparation must be like.

Jump to RecipeQuestionsFacebook Group

Before we get to the award I wanted to share a recipe for pineapple pork.

Pineapple pork with rice Gary Lum
Pineapple pork with rice

Recipe

Pineapple pork with rice Gary Lum
Print
Pineapple pork
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
Here’s a simple minimal ingredient recipe which will bring a ray of sunshine into your cooking meals for one. It’s a little fatty with the pork, but the pineapple juices will hopefully cut through it all.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 750 kcal
Author: Gary Lum
Ingredients
  • 500 grams Pork rashers
  • Pineapple
  • 1 packet Microwave rice
Instructions
  1. Get the pork rashers to room temperature before cooking
    Pork rashers and pineapple Gary Lum
  2. Heat the oven to 200 °C (400 °F)
  3. In a small nonstick frying pan arrange the rashers rind up and put pineapple pieces in between
  4. Add some pineapple syrup or juice to the frying pan but not too much. Keep the rind free of touching the liquid.
  5. Put the frying pan into the oven and cook for 1 hour
    Pork rashers and pineapple ready for the oven Gary Lum
  6. When the pork is cooked remove it from the oven and allow to rest on absorbent paper towel for 10 minutes
  7. While the pork is resting, cook the microwave rice according to the product instructions
  8. Cut the pork into strips across the grain
  9. Prepare a bowl by placing the rice in first, then the pineapple pieces followed by any remaining juice from the frying pan. Finally add the pork and garnish with some spring onion.
  10. Shoot a photograph for sharing on social media including the Facebook group Cooking meals for one
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post
  15. Hope my friends share this recipe on social media
Recipe Notes

This recipe is great, but made better with the addition of the Sunshine blogger award.

Don't forget the Facebook group, Cooking meals for one

Pork rashers and pineapple Gary Lum
Pork rashers and pineapple
Pork rashers and pineapple ready for the oven Gary Lum
Pork rashers and pineapple ready for the oven

Facebook Group

 

Related post  Leftover KFC Casserole

Please join my Facebook Group called Cooking meals for one It’s a safe space where you can share what you’re having for dinner each day. The group encourages photographs and links. It’s currently an open group. It’s free to join.

Sunshine blogger award

Sunshine blogger award Gary Lum
Sunshine blogger award

Okay, so I’m going to do this in two parts. Part one is answering questions from Purdey Makes 6. Part two will be the nomination of other bloggers and I will share the rules. I’ll do that in another post in the near future.

11 questions from Purdey Makes 6 for the Sunshine blogger award

Other than blogging, what do you spend your day doing?

I work full time. On Monday to Thursday, I put in 40 hours at the Australian Government Department of Health as a Principal Medical Advisor. On Fridays, I practice medicine as an Honorary Visiting Medical Officer in ACT Pathology. I’m a specialist microbiologist. On weekends, I like to walk around Lake Ginninderra, watch YouTube videos, listen to podcasts, record my Medical Fun Facts podcast and write posts in my other two blogs, viz., Yummy Lummy and My Thoughts and Stuff. I also like watching Star Trek and other TV shows on Netflix and Stan.

What is your favourite blogger?

That’s a really difficult question. I like so many bloggers. There are Canberra based food bloggers, Australian food bloggers (like Lorraine Elliott), artists and creative cartoonists like Jennifer Paetsch and fabulously creative writers like Just Me. Some of these are my favourites for different reasons. I also like finding new bloggers to read.

Who inspires you in life?

I’m inspired by a few people. A former boss in the Northern Territory of Australia is, in my opinion, the best leader I’ve had the privilege to work with. I have a few close friends who also inspire me. One is a writer of amazing poetry. Another is an artist. Most of all, I’m inspired by people who love life and live it while remaining grounded. If they are good humoured and good natured, that is even better. Apart from that, the service women and men of the Australian Defence Force inspire me. 

3 desert Island foods?

Coconut, fish and limes. The coconut is good for chewing and the coconut water for hydration and something different to water. The fish will give me protein and I can eat it with the coconut milk I make from the coconuts. The limes will prevent scurvy while I try to figure out an escape or wait for rescue.

What is your best trait?

Calm under pressure.

What is your worst?

Not thinking about the feelings of others when I say things, especially when I think I’m trying to be humorous. My insensitivity is my greatest failing and will ultimately be my downfall I think. 

What perks you up on a bad day?

A friendly word from a friend who may be near (local) or far away (overseas). I love that technology means all my friends can be in my smartphone whether it be a text message or a call. 

What item could you not live without in life?

My iPhone and a battery charger!

Who puts the biggest smile on your face?

Close friends and family. Usually for different reasons.

What’s your signature dish if you are cooking for friends and family?

Salmon and some sort of salad. I like to pan fry the salmon.

What’s your biggest dream for the future?

That my daughters are happy adults and that I can travel the world when I retire.

Sorry, Mommy Blogger if I didn’t answer those questions exactly as you might have expected.

Medical Fun Facts

If you’re interested in infection by Cryptococcus species, please check out Monday night’s show which will drop at 7 pm Canberra time.

Related post  What I ate today | Partly for @notquitenigella
Medical Fun Facts Episode 76 Cryptococcus Beware of pigeons Gary Lum
Medical Fun Facts Episode 76 Cryptococcus
Beware of pigeons

The YouTube video will drop at the same time.

Some other posts you may like

My current favourite blogs

Additional Information about Gary Lum

 

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16 Responses

  1. That looks really good Gary! You couldn’t get simpler than that yet it looks like so much more than just a sum of its parts. Love your desert island choices-they’re actually very practical and thank you so much for the shout out! I hope we can meet one day and share a vanilla slice! 😀

    1. We need to catch up Lorraine at a food blogging conference or something.
      Always a pleasure to shout out to one of my favourite food bloggers Lorraine.

  2. You have answered a question I didn’t know I had. I always sort of wondered what a rasher was. The stuff looks amazingly incredible!!!!!!
    However, I have another query. When you lined the pan with waxed paper (it looks like waxed paper), did it not burn in the oven? And on packaged rice. What a super invention!!! I have often used a rice cooker, but with mum, she doesn’t eat much. Those packets of rice I can boil in water are perfect!!! Except now, she won’t eat those either. (rice got ‘stuck’ in her tiny stoma once and now all rice is bad) I wanted rice for dinner tonight, she prefers thin pasta noodles.
    hugs my dear friend!!!

    1. I use baking paper and I make sure I tuck in the edges to reduce them going brown or catching alight. I had a reasonable amount of pineapple juice in the frying pan too, so the evaporating water from that would help prevent fire.
      Microwave rice is so good. In 90 seconds I have a bowl of rice. I hope you can find some where you are.

  3. Thank you for replying great read and that recipe sounds fabulous will def be giving that one a try

    1. Thank you so much Mummy Blogger. Please let me know how it works out for you. I hope you like crispy pork crackling with tender flesh. The pineapple juice seems to help tenderise the meat.

  4. At first when I looked at the picture, I thought the pork was siew-yuk, the fried pork you buy at the Chinese restaurants. Then I read the recipe…so good looking! 😀 Very creative with this dish and the pineapple would have been great at evening out the saltiness. Congrats on the award. One of my downfalls is also not thinking about others too. So these days I usually let others speak first before I speak and think twice about each situation.

    1. Thanks Mabel. I think the pineapple juice also helped make the pork flesh tender. The rind was a very nice crackle and you’re right it wasn’t overly salty.
      I really need to listen, analyse and only speak if I’m sure I can be a positive influence.

    2. Pork with a good crackle is a good pork – and I don’t even like pork that much 😀

      Usually when I talk to others, if I feel I can’t say anything nice, I won’t say anything at all.

    3. Oh yes. There are times when you certainly have to speak up. I speak up when I’m defending a person who matters to me – and in those instances I don’t really care what I say 😂

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