Monday, 18 June 2012

Bringing back KIND


I think it is one of my favourite words.


I like to think I act with kindness and compassion in my daily life.

To act with kindness towards other humans for no other purpose than it is the RIGHT thing to do.

Being kind feels good.

The simple act of being kind can make my day.

To see a smile on a strangers face because you handed them a parking ticket with half an hour on it.

To hear from a friend that the gesture you made helped them through something difficult.

I think KIND is underrated nowadays.

It is easy to  feel so stressed and busy in our own life that it inhibits our ability to see outward.  To see beyond our own difficulties & pressures.

Maybe we need to take a deep breath and let ourselves fold outwards again.

Let our space be big enough to find others.

People are what matter.

Not things.

I want my kids to see that I live my life with compassion.  That compassion is important.  That taking time to notice others is of value.

Do you want to join me in bringing back KIND?

My love for the Pig is no secret.
It is easily our family fave.
This recipe has very few ingredients with a spectacular end result.
Don't be scared off by the caramel part.
It is the most scrumptious flavour.
the toffee imparts the most heavenly flavour and gorgeous colour to the dish.
I have cooked this on many occasions. It is great done with small cubes of pork, whole shoulder (which I shredded) or in this case I used loin chops. All equally delicious.
I like to serve it with a fresh crunchy Vietnamese salad for freshness and texture.

  • 4 organic pork loin chops
  • 4 cloves of garlic, peeled and roughly chopped
  • 1 inch ginger, sliced
  • 4 spring onions, left whole
  • 3 whole star anise
  • 2 dried Whole red chillies
  • 2 tablespoons fish sauce
  • 1/2 cup sugar
  • 1 cup of water
  • 1 cup chicken stock

Place the sugar and water in a large pot on medium heat.

Stir until the sugar is completely dissolved.

Now STOP stirring.  This is very important or the sugar will crystallise.

The sugar will bubble away- you may jiggle the pan but DO NOT STIR.

You are watching for a lovely nutty colour.  

As soon as this has happened place the chops carefully onto the caramelised sugar and add all other ingredients.

The sugar will instantly turn into toffee.


This is exactly what you want to happen and it will all dissolve as the dish cooks leaving it's gorgeous flavour and imparting it's colour to the dish.


Now cover and cook VERY gently for a couple of hours (or 3 if a whole shoulder)- checking every now and then to make sure there is enough liquid.

Serve with fluffy rice and the salad component of this dish on top.

Whoah can this gal belt out a tune!!! Nina would be PROUD!
I cried silent tears when I heard this for the first time.
Good ones.
The sort that fall when something amazing happens....
Do you LOVE this version too? Do you cry when music really grabs you?


  1. YES! Couldn't agree more. Kindness & grace, my two favourite words that describe the way I aim to lead my life (oh and love of course!). There is a great deal of this thought going on at the moment - the lovely Dannielle Cresp blogged it yesterday too Ruth. & Chantelle's post about Pip was so inspiring too. I feel a movement happening and what a fabulous one at that.

    And that song, my funeral song! And that version, gobsmackingly good!

    Can't wait to try the recipe too, we love Vietnamese food a lot but I've never tried that one.


  2. You know what one of my fave words is? LOVELY. And guess what? It describes YOU! ^_^

  3. hmmm..yummi...its look very delicious!

  4. oh my !!!!!!! i've been coming to visit you for a while, i love your blog and love that you pass parking tickets on, i do that too ...

  5. and thanks to you i no longer feel guilty if my boys eat weetbix for dinner .... hooray for that x

  6. This is exactly the sort of recipe that would've had me running for the hills in the past. Sugar and water? In a pot together? That is sure to equal disaster for me! But you promised the ricotta gnocchi would be easy and it was so I think I might just have to attempt this!

    Kindness. So integral to our being as a giver and a receiver. Happy to join you bringing it back. I want my boys to be known for who they are, not what they do. x

  7. Excellent stuff. And, as you always show, kindness starts at home, often with food prepared with love. Before you know it you begin sharing parking tickets, recipes, and other CONSCIOUS acts of kindness. Greg xx

  8. Love it as always Ruth...great recipe, cool tunes and thoughtful words x

  9. Kindness yes definitely, to self and at home before taking it out into the world. Also respect. And the other one I encourage in my children is honour. I tjink these three combined with humour and love make for good people. Whst I hope is they see me modelling these attributes. At least most of the time.

  10. One can never be too kind in my opinion Ruth. I try to remind myself of this when I get a little self absorbed at times. Its not hard to be polite to people, a kind gesture always goes a long way and always makes ME feel better too! I'm with you, bring back the KIND!
    Loving this recipe too, looks delicious! xx

  11. totally with you on this Ruth ! It's one of my favourite words too, and I think it's been a bit lost in the world lately. xo

  12. Kindness is one of the most important virtues that I live by and strive to pass on to my children. Your thoughts on this are truly beautiful.

    I'm so glad I found your blog via Susie's flowerpress today. I think I'm going to like it here! Your words and the thought of that pork are making me excited! x

  13. also don't neglect to receive when offered kindness!----a sort of inverted kindness that allows of virtue to occur.....

  14. Last night my daughter in law spoke about how cranky she was with a lady at Aldi who was rude to her. They both huffed and puffed at each other.Why?I asked her did it really matter?Was it that big a deal? Be kind to someone even if they do you wrong.Its not permission to be unkind.
    psssttt love the blog/instagram stuff. Noice!


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