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PORK CUTLETS IN HOISIN AND GINGER MARINADE

Serves 4

  • 80mls/1/3 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil, plus extra to brush
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 2 garlic gloves, crushed
  • 4 pork loin cutlets

Stir together the hoisin sauce, soy sauce, olive oil, honey, ginger and garlic in a shallow non-metallic dish. Add the pork and stir well. Cover and marinate in the fridge for at least 2 hours

Preheat your barbecue or chargrill to high heat and brush with olive oil. Cook the pork cutles for 3-4 minutes on each side, or until cooked to your liking.

Serve with roast potatoes and steamed corn.

This recipe is from Holiday by Bill Granger

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PORK CHOPS WITH HONEY AND ROSEMARY

This recipe does seem a bit adventurous with rendering pork back-fat and Mizuna salad, if you look beyond these I think it will be tasty, quick and easy and a gourmet treat.  If you are still not convinced, replace the rendered pork back -fat for olive oil or vegetable oil and serve with your favourite green salad.

I am going to give it a try – I hope you do too.

Serves 4

  • 50gm pork back-fat, finely diced (see notes below) or 2 tablespoons olive oil
  • 120gm honey
  • 1 tablespoon rosemary
  • 1 lemon, halved

PARMESAN POLENTA

  • 875g (31/2 cups) chicken stock (gluten free)
  • 60mls (1/4 cup) milk
  • 120gm (3/4 cup) polenta
  • 20gm (1/3 cup) finely grated parmesan

ROCKET, MIZUNA AND WHITE NECTARINE SALAD (if this seems too complicated any green salad will be great).

  • 2 cups (loosely packed) wild rocket
  • 1/2 bunch mizuna, leaves picked (Japanese greens also know as Xiu Cai, Kyona – similar to rocket with a peppery flavour)
  • 1 white nectarine, cut into thin wedges
  • 1 golden shallot, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 2 tsp champagne vinegar

Preheat oven to 180C. For parmesan polenta, bring stock and milk to the boil to the simmer in a saucepan over medium heat, gradually add polenta, stirring continuously, then stir occasionally until polenta thickens (10-15 minutes). Just before serving, stir in parmesan and season to taste.

Heat fat in an ovenproof frying pan over high heat until rendered (5 minutes). Remove fat pieces with a slotted spoon and discard, (or if using olive oil heat the oil), then add pork chops to pan, season to taste and cook until golden (2 minutes each side). Add honey and rosemary, season to taste, squeeze over lemon and roast until pork is just cooked (5-10 minutes).

Meanwhile, for mizuna and white nectarine salad toss ingredients in a bowl to combine, then serve with parmesan polenta and pork chops drizzled with pan juices.

* For this recipe the lard has been rendered by cooking pork back-fat in the pan before adding the pork chops, you could render a larger batch to have on hand – it enhances the flavour of many meat dishes. We recommend making your own because it has far more flavour than the shop-bought version. Cook diced pork back-fat with 1cm of water in a saucepan over low heat until the fat is melted, then strain, chill, and lift the fat from the excess water and particles in the base of the pan.

This recipe is from the February 2011 issue of Gourmet Traveller.

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PORK BELLY LETTUCE WRAPS

Serves 4

  • 1.3kg piece pork belly, skin-on
  • 3 tablespoons coarse salt
  • 3 tablespoons soft brown sugar
  • 1 soft-leafed lettuce, eg butter or savaranola
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon sweet chilli sauce
  • Steamed rice for serving
  • 100g kimchi (you can buy this from Asian stores)

FOR THE CUCUMBER PICKLES

  • ½ cucumber, stripe-peeled and finely sliced
  • 1 tablespoon coarse salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon caster sugar

Use a Stanley knife or sharp blade to score the skin of the belly pork at 1cm intervals, right to the edges (or if you are buying the pork from a butcher ask them and they will do it for you). Mix 2 tablespoons coarse sea salt with 2 tablespoons soft brown sugar and rub all over the pork belly. Refrigerate for a few hours or overnight.

To make the pickles, toss the cucumber with the salt and leave for 30 minutes. Dissolve the sugar in the rice vinegar. Drain and rinse the vegetables, squeeze dry, and toss in the sweet vinegar. Leave until ready to serve, then drain.

Heat the oven to 150C. Drain off any liquid, and place the pork belly skin-side up on a rack in a roasting tray, adding water to just below the rack. Bake for 3 hours, or until soft to touch. Mix the remaining salt and sugar, and scatter over the top. Bang the heat up to 220C and bake for a further 30 minutes to crisp the skin.

Separate the lettuce leaves, wash and spin-dry. Mix the hoisin, oyster, soy and sweet chilli sauces. Cut the pork belly into long slices, then across into chunks. Arrange on warm plates and serve with bowls of steamed rice, kimchi, mixed sauces, pickled cucumber and a stack of lettuce leaves.

 This recipe is from The Sydney Morning Herald Summer Food by Jill Dupleix

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ROLLED STUFFED LOIN OF PORK WITH RUBIED GRAVY

Serves 8-10

• 3.8kg fillet end loin of pork, rind and bones removed and reserved, to give approx 2.2kg loin
• 450g streaky rindless bacon or prosciutto, plus extra bacon for stuffing below
• String to wrap round the rolled loin
FOR THE MARINADE:
• 250ml olive oil
• 125ml white wine or vermouth
• 30ml Worcestershire sauce
• 1 teaspoon Maldon salt or ½ teaspoon table salt
FOR THE STUFFING:
• 125gm streaky rindless bacon
• 2 onions, peeled and quartered
• 4 cloves garlic, peeled
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• Handful of fresh parsley
• 3 x 15ml tablespoon olive oil
• 200g dried cranberries
If the butcher hasn’t already opened up the loin for you, lay it out in front of you vertically, and then slice partway through the centre of the meat laterally to open it out like a book, but without cutting through the ‘spine ‘as it were.

Bash the meat (you may want to cover it with clingfilm first) so that it is as flat and as evenly thick as possible. It should now resemble a rectangle in shape.
Put all the marinade ingredients into a large freezer bag, with the opened, flattened loin.Leave the bag overnight in the fridge (in a lasagna-type dish) or just while you are making the stuffing and waiting for it to cool.

Put the 125g bacon into a food processor with the onions and garlic cloves. Add all the spices and parsley, then process until it is pretty well mush.
Heat the oil in a wide, shallow pan and fry the spiced mush gently for about 10 minutes, then add the dried cranberries and cook for a further 5 minutes before taking off the heat.

Let the stuffing cool completely before you stuff and roll your loin.

Twenty minutes before you want to stuff the pork for roasting, take it out of the fridge and preheat the oven to 200C/Gas mark 6.

Take the pork out of its bag and marinade, shaking off any excess liquid, and lay it flesh-side up (de-rinded side down) on some baking parchment or greaseproof paper, with the long side facing you, and the short side at right angles to you.

Spread the stuffing over the pork but leave a good 2.5cm boarder all the way around the edge. Then roll up the loin from the long side to make a long, fat, stuffing-filled sausage.
Wrap the 450g bacon rashers or prosciutto around the loin to cover the white fat on top.
Cut off lengths of string and, starting from the middle, slide the string under the meat, then tie up the sausage with a tight knot on the top.

Tie the loin at intervals of about 4cm so that the meat is secured all the way along. Tuck in any rouge bits of meat or stuffing that may poke out at either end.

Arrange the bones in a roasting tin so they form a rack to hodl the stuffed loin, then sit the loin on top of the bones. Place in the oven for 21/2-21/4 hours.

Once you’ve put the loin in the oven, place the scored rind in a separate shallow roasting tin and sprinkle with salt. Cook alongside the pork on a separate shelf – it will only need about an hour, so your best bet is to put it in the oven halfway through the pork’s cooking time.

Insert a meat thermometer, if you have one (and it’s advisable), into the pork, to make sure the meat is absolutely cooked all the way through. When the thermometer reads 75C, the pork’s ready. If the bacon has browned too much but the pork needs more cooking time, just cover it with foil and put it back in the oven for 10-15 minutes before checking again.

Once the pork is cooked, let it rest out of the oven, but leave the crackling in while you make the Rubied Gravy (see below).

When the gravy is done and you are ready to carve the pork, cut off the string ties and pull them away from the meat. Then cut the pork into thick slices, about 2.5cm, that way each slice gets a good ribboning of stuffing with-out falling to pieces.
Serve the pork dribbled with the rubied gravy, breaking up the crackling to serve along side.

RUBIED GRAVY
• 1 X 195g jar cranberry sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• 250mls chicken stock
• 60ml ruby port
Place all the ingredients into a saucepan and bring to the boil, stirring a little to dissolve everything.
Let the gravy bubble away for 5 minutes. When it’s ready – it should look glossy but still quite runny – pour into a jug, and serve with the pork.

These recipes are from Nigella Christmas by Nigella Lawson

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Sausage Rolls

These are so quick and easy to make, they taste great and because you can cook them from frozen – it is very handy to have a stock of them in the freezer. 

Makes 24 small sausage rolls 

  • 400g/14oz sausage mince
  • 2 tablespoons store-bought breadcrumbs or fresh breadcrumbs (very fine)
  • 1 tablespoon/20mls Worcestershire sauce
  • 1 tablespoon/20mls tomato sauce (ketchup)
  • 1 egg
  • 2 sheets puff pastry, thawed 

Place the mince, breadcrumbs and sauces in a large bowl. Break the egg into a cup and beat with a fork then pour half of it with the mince (you’ll use the remaining egg to brush over the pastry). Stir well to combine. 

Divide the mixture into four portions then form then into logs, the same length as the pastry sheets. Cut each sheet of pastry into two rectangles. Place one log of saucsage filling along the edge of one of the pieces of pastry then roll to form a long pastry-covered sausage. Repeat with remaining pastry and filling.

Use a sharp knife to cut  each log into six sausage rolls then place them on a tray lined with baking paper with the pastry seam facing down. Brush the top of each sausage roll with beaten egg. 

FREEZE: ‘Flash freeze’ the sausage rolls on a tray lined with baking paper then transfer to a freezer bag or plastic container.

DEFROST: In the fridge, or you could cook these from frozen. 

COOK:

For defrosted sausage rolls: bake in 180C/350F/Gas 4 oven for about 30 minutes.

For frozen sausage rolls: bake in 180C/350F/Gas 4 oven for 45-50 minutes, or until cooked through (cover with foil if the pastry is browning  too quickly). 

This recipe is from Frost Bite (Freezer Recipes for Toddlers and Teenagers) by Susan Austin

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PORK CHOPS WITH THYME, LEMON AND PESTO (homemade or bought)

Regular cut pork chops will do with this recipe, when Jamie Oliver makes this he asks his butcher to cut a two-rib chop, lose one of the ribs. Trim off the excess fat and bat it out slightly – now that’s a real chop! A good butcher won’t mind doing this. The chops are best cooked on a ridged griddle, but you can pan-fry or roast them.

Serves 4

  • 1 handful of thyme, picked
  • Salt and freshly ground black pepper
  • 1 clove of garlic
  • Zest and juice of 1 lemon
  • 1 tablespoon olive oil
  • 4 x two-rib pork loin chops, or regular chops
  • 1 pesto recipe (see page 232)

Using a pestle and mortar pound, or very finely chop, the thyme with 1 teaspoon of salt. When pulped, add the garlic and 1 teaspoon of black pepper and pound again. Stir in the lemon juice and zest and the olive oil. Smear the mixture over the chops and leave for at least 10 minutes.

Place the chops on a very hot griddle or in a hot frying-pan (they make a bit of smoke, so get your fan on!). Try to get each side nicely charred and golden, but take care and don’t let them burn; if it looks as if they are getting too much colour, turn the heat down. They take about 8 minutes to cook at a medium high heat. Don’t overcook pork, it isn’t necessary and will only make the meat dry. Rest the chops for a few minutes, then spoon some pesto over them.

Serve with a mixed salad and mashed or jacket potatoes, rubbed with olive oil and rolled in sea salt and baked, or steamed rice.

PESTO SAUCE

The words of Jamie Oliver: Pesto sauce is very widely used. Everyone likes it, and it is very handy for a lot of different dishes, including pasta, grilled and roasted meats, and vegetables. It can be served with anything.

Serves 4

  • ¼ clove of garlic, chopped
  • 3 good handfuls of fresh basil, picked
  • 1 handful of lightly roasted pine nuts
  • 1 good handful of grated Parmesan cheese
  • Extra virgin olive oil
  • Salt and pepper ground black pepper
  • Small squeeze of lemon juice (optional)

Put your garlic into a food processor. If you like a strong garlic taste you can add more but stick to about ¼ clove, which is still quite strong when raw. Add the basil and pulse.  Add the cooled, golden roasted pine nuts to the mixture and pulse. Turn out into a bowl and add half the Parmesan. Gently stir this in and add the olive oil, just enough to bind the sauce and get it to the right consistency – semi-wet but firm.

Taste the mixture, and add a little salt and pepper and the rest of the cheese. Add some more oil and taste again. Keep adding a little bit of this and a little bit more of that until you get it right – this is the way to make pesto.

These recipes are from The Naked Chef by Jamie Oliver

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STIR-FRIED PORK FILLETS WITH HOISIN SAUCE

Serves 4 

  • 600g (1lb 4oz) pork fillets, cut into 5cm slices
  • 1 small cucumber
  • 2 tablespoons vegetable oil
  • 1 tablespoon light soy sauce 

MARINADE

  • 3 garlic cloves, finely diced
  • ¼ cup hoisin sauce
  • 2 tablespoons malt vinegar
  • 2 tablespoons shao hsing wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons white sugar
  • 1 teaspoon five-spice powder
  • ½ teaspoon sesame oil
  • ½ teaspoon sea salt

Combine pork with marinade ingredients in a large bowl, cover, leave to marinate in the refrigerator for 30 minutes. 

Using a vegetable peeler, finely slice cucumber lengthways into ribbons. Set aside. 

Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated pork and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside.

Add remaining pork with all the marinade and stir-fry for 30 seconds. Return reserved pork to the wok with soy sauce and stir-fry for a further minute or until pork is just cooked through and lightly browned.

Serve immediately, garnished with reserved cucumber. Steamed rice and steamed greens.

This recipe is from Simple Chinese Cooking by Kylie Kwong

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Sausage and Red Wine Pasta

Serves 4

This hearty pasta of sausage meat in a rich, tomato sauce calls for garlicky, meaty Italian-style pork sausages.

  • 20mls/1 tablespoon olive oil
  • 400g Italian-style pork sausages
  • 200mls dry red wine
  • 2 tablespoons tomato paste
  • 400g can diced tomatoes or 400mls tomato passata (available from greengrocers and delis)
  • 1 teaspoon sugar
  • 400g short pasta (such as fusilli or penne)
  • 1 tablespoon fresh flat-leaf parsley or thyme leaves
  • 2 tablespoons freshly grated Parmesan

Heat olive oil in a heavy-based frypan. Skin the sausages and pinch meat into the pan. Brown the meat well, breaking it up with a wooden spoon. Add the wine and allow it to bubble and reduce in volume by half, stirring well.

Add the tomato paste, diced tomatoes or passata and sugar. Add a pinch of sea salt and pepper and bring to the boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Cook pasta in plenty of boiling salted water until tender but still firm to the bite (al dente). Drain, reserving a cupful of the water. Toss the drained pasta in the sauce over medium heat, adding some cooking water, if necessary, to keep it saucy.

Servie the pasta on hot plates and scatter with the fresh parsley or thyme and grate Parmesan if desired.

Recipe from Delicious magazine 2003.

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