How to Pickle Eisbein by Injection – How to Cure Eisbein by Injecting Brine – Cured Pork Hocks


How to Pickle Eisbein by Injection - How to Cure Eisbein by Injecting Brine - Cured Pork Hocks
Author: 
Recipe type: Charcuterie / Pork
Cuisine: German / Austrian
Serves: 20
 
In today's episode we're going to pickle or cure eisbein using the injection process. This process is much quicker and more efficient than the immersion process, where the eisbein are submerged in the pickling brine for 72 hours. The injection technique only takes 24 hours to cure, and is much more economical on ingredients.
Ingredients
For 20 Eisbein
  • 70g Prague powder
  • 140g Himalayan rock salt / non-iodated salt
  • 70g Sugar
  • 5ml Coriander seeds
  • 15ml Whole black peppercorns
  • 3 Allspice / pimento berries
  • 3 Bay leaves
  • 2 Liters water
Instructions
  1. To start, measure out 70g Prague powder, 140g Himalayan rock salt, or you can use use any non-iodated salt, 70g sugar, and 5ml coriander seed, 15ml black pepper corns 3 allspice or pimento berries and 3 bay leaves.
  2. Place the salt, sugar and spices in a medium size pot and add 2 liters of water. Adding boiling water saves time in the next step.
  3. Heat the pot over medium high heat until boiling, reduce the heat to a simmer, and allow this to simmer for 15 muntes.
  4. In the meantime, sterilize your basting syringe and put this aside.
  5. After 15 minutes of simmering, remove the pot of brine from the heat and quick-chill the brine by floating the pot in a sink of cold water.
  6. Once the brine is cooled to room temperature, add the Prague powder and stir this in until completely dissolved.
  7. Strain the brine through a sieve into a clean container.
  8. Draw the brine into the syringe and proceed to inject this into the ends of the eisbein. Fully insert the needle into the center of each muscle. Start depressing the plunger while simultaneously withdrawing the needle from the meat. You will need to inject 5 times on the fat side of the eisbein, and twice on the thin side. Each eisbein will need about 100ml of brine, making this recipe sufficient to pickle 20 units.
  9. Cover the eisbeins loosely with clingwrap and place them in your refrigerator for a full 24 hours.
  10. After 24 hours, the meat is fully pickled and ready to cook, or freeze for later use. It will be the trademark deep rosy red color with a unique and slightly translucent appearance.

Roasted Buttermilk Pork Shoulder – Exquisitely Tender & Juicy Roast Pork

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Roasted Buttermilk Pork Shoulder - Exquisitely Tender & Juicy Roast Pork
Author: 
Recipe type: Pork
 
Pork shoulder is one of the most under-rated cuts of meat, and it is mostly used for sausage making, and cured cold cuts. When roasted, it does have a tendency to dry out and toughen, however this simple procedure will give you a succulent, tender and amazingly juicy roast, comparable to roasts made with far more expensive cuts of meat.
Ingredients
  • 2kg Pork shoulder, skin and fat on
  • 5 Tsp Salt
  • 2 Tsp White pepper
  • 2 Tsp Garlic powder
  • 3 Tsp Onion flakes
  • 2 Tsp Hot smoked paprika
  • 2 Tsp paprika
  • 2 Tsp Cayenne pepper
  • 2 Tsp Dried thyme
  • 2 Tsp Dried oregano
  • 1 Tsp Basil
Instructions
  1. Starting with 2kg of pork shoulder with the fat cap and skin still intact, we want to score the skin.
  2. Use a razor sharp knife to slice through the skin and the fat. Make your scores about 20mm apart.
  3. Swing the meat around and score across the first lot of cuts to create the lattice pattern.
  4. Fold the top of a large vacuum packing bag inside out. This keeps the sealing edge clean, and helps to keep the bag open.
  5. Drop the pork shoulder into the bag, and pour 500ml of cultured buttermilk into the bag.
  6. Fold the bag opening back and vacuum pack the contents making sure to double seal the top. Notice that I have elevated the vacuum packer. This inhibits the flow of the liquid upwards allowing air to get sucked out first. As soon as you see the liquid rising, hit the stop button, followed by the seal button. Follow this with the second seal.
  7. Rub the bag down to make sure the buttermilk is evenly distributed, then transfer this to your refrigerator for a full 24 hours.
  8. The following day, remove the pork from the bag and place it on a rack in a large roasting pan. Pour the buttermilk into a jug.
  9. Add 5 teaspoons salt, 2 teaspoons white pepper, 2 teaspoons garlic powder, 3 teaspoons onion flakes, 2 teaspoons hot smoked paprika, 2 teaspoons regular paprika, 2 teaspoons cayenne pepper, 2 teaspoon dried thyme, 2 teaspoons dried oregano and 1 teaspoon dried basil.
  10. Stir this all until well combined.
  11. Spoon half of this mixture over the pork. Notice that the pork is skin side down.
  12. Turn the pork over and spoon the remaining liquid over the skin and sides of the shoulder.
  13. Roast the pork in a preheated oven at 180c or 350f for 90 minutes undisturbed. Remove the pan from the oven, cover carefully with foil and allow this to stand for 15 minutes before carving.
  14. There are 2 ways to carve this roast. The first is from the skin side following the score lines in the skin. This will give you nice thick, juicy slices.
  15. Alternatively, flip the meat over and slice it thinly from the meat side. This will give you a more traditional carved roast with little bits of the crispy crackling edging each piece.
  16. Thats it for today, thanks for watching... please subscribe, like and share, and we'll see you again tomorrow.

 

Spicy Curried Ham – Homemade Cold-cut Recipes – How to Make Pressed Ham

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Spicy Curried Ham - Homemade Cold-cut Recipes - How to Make Pressed Ham
Author: 
Recipe type: Curing Meats
Serves: 1 Kg
 
Some time ago I featured a stainless steel ham press. Today we're going to use the same press to make a spicy curried ham. There is a link to the ham press in the description below.
Ingredients
  • 1Kg Pork should (skin and fat trimmed)
  • 4g Prague powder
  • 15ml Salt
  • 7.5ml Gelatin
  • 5ml Chilli powder
  • 5ml Sugar
  • 2.5ml Garlic powder
  • 2.5ml Lemon pepper
  • 30ml Garam masala spice blend
  • 100ml Chilled water
Instructions
  1. To start, cut 1kg of pork shoulder into large cubes. I have already trimmed all of skin and excess fat from this meat.
  2. Spread the cubes out over a large baking pan and put this in the freezer to firm up for 30 minutes.
  3. This really does help the grinder to mince the meat, while keeping a good texture.
  4. Once the meat is almost frozen, run it through your grinder using an 8 or 10mm plate.
  5. Transfer the meat to your mixer bowl and add 4g of Prague powder, 15ml of salt, 7.5ml powdered gelatin, 5ml chilli powder, 5ml sugar, 2.5ml garlic powder, 2.5ml lemon pepper and 30ml of garam masala spice blend.
  6. Finally, pour in 100ml of water.
  7. Fit the kneading hook to your mixer, close the machine and knead the meat mixture for 8 to 10 minutes until it is well emulsified.
  8. For the first few minutes the meat will tend to climb the sides of the bowl. Simply stop the machine, scrape it down and then continue. As the meat becomes more emulsified it will start to behave and scrape downs will not be necessary.
  9. Open the ham press and remove the spring-loaded pressure plate.
  10. Transfer the meat mixture to the press, makking sure to compress it after each addition to avoid trapping air in the meat.
  11. Stop adding meat when it reaches an inch below the rim of the pot.
  12. Follow this with the pressure plate, and then close the lid of the press.
  13. Place the press in your refrigerator for a full 48 hours to cure.
  14. After 48 hours, heat a half-filled pot of water to 76c or 169f.
  15. This is achieved using either a pot on an induction range, or a digital pot like this one.
  16. In addition, the water level in the pot shoul not be deeper than the level of the meat in the ham press.
  17. Remove the press from the refrigerator, insert a probe thermometer through the hole in the lid of the press, and place the press into the water bath.
  18. The ham must cook in the bath until the internal temperature reaches 72c or 162f. This will take about 2 hours.
  19. Once this has been achieved, remove the press from the water bath and quick-chill the ham in a bowl of iced water.
  20. One completely cooled, remove the press from the bowl and turn the ham out from the press.
  21. You can hand slice the ham, but using an electric meat slicer does the job brilliantly, especially if you want nice thin and even slices.
  22. And there we have it, a mountain of aromatic, spicy ham just ready for your table.

 

Slow Roasted Glazed Pork Knuckle – Slow Roasted Pickled Eisbein – Roasted Sweet & Sour Pork Knuckle

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Slow Roasted Glazed Pork Knuckle - Slow Roasted Pickled Eisbein - Roasted Sweet & Sour Pork Knuckle
Author: 
Recipe type: Pork Roast
Serves: 2-4
 
Easter is here and today we're going to slow roast a couple of pickled pork knuckles with an amazing sweet and sour glaze.
Ingredients
  • 2 x 1kg Pork knuckles (cured / pickled)
  • 4 Medium onions
  • 4 Large carrots
  • 400ml Chicken stock
  • 120ml Caster sugar
  • 90ml White wine vinegar
  • 60ml Light soy sauce
  • 30ml Cornstarch dissolved in a little water
Instructions
  1. To start, slice through the skin down the side of the knuckle that is closest to the bone. Lift the skin and use your knife to peel it away from the meat, leaving as much fat behind as possible.
  2. Save the skins to make crackling.
  3. Score the fat on all sides of the pork knuckles. This allows the basting glaze to get through to the meat infusing it with flavor.
  4. Chop 4 carrots and 4 onions and spread over the bottom of a large roasting pan.
  5. Place the pork knuckles on top of the vegetables with the fattier side facing upwards.
  6. Pour 400ml of chicken stock into the pan around the pork.
  7. Combine 120ml of caster sugar, 90ml of white wine vinegar and 60ml of light soy sauce and whisk these thoroughly until all of the sugar has dissolved.
  8. Brush the basting liberally over the pork, making sure to brush the ends as well.
  9. Cover the pan with foil and bake the pork in a pre-heated oven at 120c or 250f for 2 hours, undisturbed.
  10. After this time, unwrap the pan and baste the pork liberally again. Return the pan to the oven and reset the temperature to 250c or 480f.
  11. Roast the pork for a further 45 minutes, basting liberally every 15 minutes.
  12. Remove the pork from the oven and let it rest for 5 minutes before cutting.
  13. Pour the saucy vegetables into a large pan and heat this over medium high heat. Dissolve 30ml or 2 tablespoons of corn starch in a little water.
  14. As the pan comes to a boil, pour the slurry into the gravy. Stir this and allow to simmer for 60 seconds until it has thickened.
  15. To serve the pork, cut through the meat along the length of the joint down the side that is closest to the bone.
  16. Notice how the meat has almost totally separated from the bone.
  17. Peel the one side away and cut it free, followed by the other side.
  18. Serve your masterpiece drenched in the thick gravy with the accompaniments of your choice and enjoy.

 

Hybrid Hotdogs – Super Easy Sausage Rolls – Tasty, Crispy Hotdog in Puff Pastry!!!

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Hybrid Hotdogs - Super Easy Sausage Rolls - Tasty, Crispy Hotdog in Puff Pastry!!!
Author: 
Recipe type: Snacks / Fast Food
Serves: 6
 
Today we're going to make a hybrid hotdog.... or the simplest sausage roll ever. A hotdog sausage wrapped in puff pastry with tomato sauce and mustard is amazing, however there is a trick to making this work, otherwise you will end up with a gooey mess.... and here it is...
Ingredients
For 6 Hotdogs
  • 6 Vienna sausages
  • 2 x 400g Rolls puff pastry
  • Tomato sauce (ketchup)
  • Mustard
  • 1 Egg, beaten
Instructions
  1. Slice the vienna sausage at an angle all the way down the length of the sausage.
  2. Flip the sausage over and repeat this.
  3. When the sausage bakes in the pastry with the sauces, the sauce pulls in to the sausage instead of making the pastry wet and doughy.
  4. Continue with this until all of the viennas are cut.
  5. Unroll the puff pastry and place a vienna at the end of the roll.
  6. Give the vienna a dose of tomato sauce and mustard.
  7. Use the plastic separator yo roll up the puff pastry to enclose the vienna.
  8. Press down the edges of the pastry, and trim off the sausage roll.
  9. Add another sausage to the pastry and continue the process until all of the sausage rolls are formed.
  10. From a standard 400g pack of puff pastry, you should get 3 rolls. Simply multiply out the recipe to get the quantity you require.
  11. Line a baking sheet with parchment and transfer the sausage rolls to the sheet.
  12. Brush the hybrid hotdogs with beaten and bake them in a preheated oven at 200c or 400f until crispy and golden and nicely puffed up.
  13. Serve the baked hotdogs immediately with the accompaniments of you choice.

 

How to Make Pizza Salami – Full Flavored and Aromatic Cooked Salami

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How to Make Pizza Salami - Full Flavored and Aromatic Cooked Salami
Author: 
Recipe type: Cured Meat
Cuisine: Italian
 
Pizza salami, or cooked salami is the super-quick way to get amazing tasting cured salami without the long curing time. As it is not dry-aged like fermented salami, the moisture content is far higher than its counterpart, which makes it far more suitable as a pizza topping. This how to make it....
Ingredients
  • 1800g Pork Shoulder (boneless, skin off)
  • 450g Pork back fat
  • 50g Kosher salt (or Himalayan rock salt)
  • 6g Prague powder
  • 45g Golden syrup
  • 12g Fennel seeds
  • 12g Cracked black pepper
  • 6g Fresh crushed garlic
  • 125ml Dry red wine
Other
  • 6-7 Mini-salami casings
  • 6-7 Snap ties
Instructions
  1. Cut the pork shoulder into slices narrow enough to fit through the feeder tube of your meat grinder.
  2. Cut the pork back fat into strips as well.
  3. Place the 2 trays in your freezer for 60 minutes to get really cold, even partially frozen.
  4. While the meat chills, measure out the salt, Prague powder, fennel seeds, roughly cracked black pepper and garlic.
  5. Combine the golden syrup with the red wine and mix this until the syrup has totally dissolved.
  6. Fit the 8mm plate to your grinder and run the fat through the grinder.
  7. After this, run the pork through the grinder.
  8. Place the ground meat and fat into your stand mixer bowl.
  9. Unless you have had delays, the meat and fat should still be really cold. If it isn't, return it to the freezer until well chilled before continuing.
  10. Add all of the remaining ingredients to the mixer bowl as well.
  11. Place the bowl on your mixer with the dough hook fitted and mix this for 5 to 8 minutes on medium slow speed, until everything is well combined.
  12. Cover the bowl with cling-wrap and place it your refrigerator for 24 hours to cure.
  13. The following day, load the meat into the hopper of your sausage stuffer and fit the 40mm funnel to the stuffer.
  14. Slide a min-salami casing onto the funnel and start cranking. You need to keep a reasonable pressure on the casing to ensure that the meat is well compacted in the casing.
  15. As it comes to the end of the casing, stop cranking and remove the casing.
  16. Twist off the end of the casing and use a snap-tie or zip tie to secure the end. Using a small pair of pliers can be a big help in tightening the tie.
  17. Once all of the salamis are formed, use a carving fork to poke holes along one side of the casings.
  18. Transfer the salamis to a rack in a large roasting tin with the perforated sides facing downward.
  19. Cook these in a preheated oven set at 90c or 194f until the internal temperature reaches anywhere between 67c and 72c, or in farenheit, between 152 and 162f.
  20. This process will take between 3 and a half hours and 4 hours.
  21. Towards the end of this time, remove one of the salamis from the oven and check the internal temperature by inserting a probe thermometer from end down the middle.
  22. When the temperature is in the safe zone, remove the salamis from the oven. Allow them to cool completely, then transfer them to your refrigerator to set overnight. If you try to cut them before this, half of the salami with remain stuck to the casing.
  23. And there it is, beautifully rosy, rich and aromatic cooked salami.... ready to eat, and ready to treat.

 

Bacon, Mushroom and Chive Dipping Sauce – Simply the Best Dip Recipe EVER!!!

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Bacon, Mushroom and Chive Dipping Sauce - Simply the Best Dip Recipe EVER!!!
Author: 
Recipe type: Cocktail Snacks / Party Snacks
 
Today we're going to make the most amazing dip I have ever tasted. This bacon, mushroom and chive dip works equally well as a spread, as a filling for baked potatoes and even as a topping over steaks.
Ingredients
  • 400g White mushrooms (you can also use Portabellini or Porcini)
  • 200g Good quality oak or hickory smoked streaky bacon
  • 30g + 30g Butter
  • 250ml Cultured sour cream
  • 250g Cream cheese (Chive flavored)
  • (add 30ml of finely chopped fresh chives if you cannot find flavored cream cheese)
  • Crostini to serve
Instructions
  1. Chop the mushrooms into thin slices and put these aside.
  2. Cut the streaky bacon across the grain into thin slices. Try to use properly smoked bacon as this adds a tremendous depth to the flavor of the dip.
  3. Heat a large pan over medium high heat and add the bacon.
  4. Stirfry the bacon for 5 to 6 minutes until it starts to caramelize on the edges.
  5. Add the mushrooms along with 30g of butter. Continue to stirfry this for 2 minutes.
  6. Add a further 30g of butter. Continue to stirfry the mixture until deep golden and caramelized. This will take 6 to 8 minutes.
  7. Transfer the bacon mushroom mixture to a tall jug.
  8. Add the sour cream and chive flavored cream cheese to the jug. If you cannot find flavored cream cheese, simply add 30ml of finely chopped fresh chives to the mixture.
  9. Use your stick blender to zap this all until fine.
  10. To serve, slice a few French rolls into slices and toast them lightly under the grill in your oven until lightly golden.
  11. Arrange the slices around a platter accompanied with the best dip ever.

 

Super-Crispy Deep-Fried Pig’s Wings. Succulent Pork Skewers in the Crispiest Coating Ever!!!

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Super-Crispy Deep-Fried Pig's Wings. Succulent Pork Skewers in the Crispiest Coating Ever!!!
Author: 
Recipe type: Pork / Superbowl
Serves: 12
 
Today we're going to make a batch of Superbowl super-crispy pig's wings. These skewers are super-crispy, and I mean super crispy, and the secret to this is in the way the pork is coated before frying.
Ingredients
  • 2 x Thick-cut pork neck steaks (450g)
For the Coating
  • 125ml All purpose flour
  • 125ml Cornstarch
  • 2.5ml Baking powder
  • 2.5ml Salt
  • 75ml Chicken stock
  • 3 Eggs
For the Sauce
  • 45ml White wine vinegar
  • 30ml Light soy sauce
  • 2.5ml Cornstarch
  • 60ml Caster sugar
Instructions
  1. Starting with the secret coating...measure out the all-purpose flour, the cornstarch, baking powder, salt and chicken stock.
  2. Place all the dry ingredients in a mixing bowl and use a whisk to stir these until combined.
  3. Add the chicken stock, a little at a time, whisking it into the dry mixture to form a rough crumbly mixture. Put this aside.
  4. For the sauce, combine the light soy sauce and white wine vinegar. Add the cornstarch and whisk this until dissolved.
  5. Pour the mixture into a small saucepan and add the caster sugar.
  6. Heat the pan over medium high heat and bring it to a boil. As soon as the sauce starts to bubble up, turn the heat off and put the sauce aside.
  7. Unpack the deboned pork neck steaks and cut them into strips of 6mm or a quarter inch thick. Save any off-cuts or odd bits for stir-fries or other dishes.
  8. Thread the pork strips onto 15cm or 6 inch bamboo skewers.
  9. Whisk the eggs in a tall jug.
  10. By this time, the crumbing mixture will have dried a little. Use your hands to sift through the mixture and break down any lumps that are too large.
  11. Hold the jug containing the eggs at an angle and dip a skewer into the egg to wet it all over.
  12. Transfer the skewer to the coating mixture and dredge it to get a good solid coating all over.
  13. Transfer this to a platter to set and continue with the remaining skewers.
  14. Half fill a wok or large pan with oil and heat this to 180c or 350f. Carefully lower the skewers into the oil.
  15. Allow the skewers to fry for 3 to 4 minutes until super-crispy and golden.
  16. Remove these from the oil and drain any excess oil on kitchen paper. Continue frying the next batch of skewers.
  17. Transfer the pig's wings to serving platters and spoon the sauce over the skewers before serving.
  18. Thanks for joining us today, please give us a thumbs up, subscribe to our channel if you haven't done so already, and share this with your family and friends, and we'll see you again tomorrow.

 

How to Make Pepperoni – Spicy and Aromatic homemade Pepperoni

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How to Make Pepperoni - Spicy and Aromatic homemade Pepperoni
Author: 
Recipe type: Sausage / Curing meat
Cuisine: Italian
Serves: 7
 
Pepperoni is an all-time favorite. This cured and fermented sausage is absolutely loaded with flavor and aroma.
Ingredients
  • 2kg Pork butt (fat included)
  • 1kg Beef chuck (fat included)
  • 80g Prague powder #2
  • 10ml Sugar
  • 20ml Cayenne pepper
  • 30ml Paprika
  • 15ml Aniseed
  • 5ml Dried garlic granules
  • 300ml Dry red wine
  • 1.25ml Ascorbic acid (pure vitamin C)
Instructions
  1. Measure out the Prague powder, sugar, cayenne pepper, paprika, aniseed, garlic granules, red wine and ascorbic acid.
  2. Cut the pork butt into cubes. For those not in North America, the pork butt is the very top end of the shoulder.
  3. Cut the chuck steak into cubes as well.
  4. Don't remove any of the fat from either.
  5. Place all of the meat in a large roasting tin and place this in your freezer for 60 minutes to firm up in preparation for grinding.
  6. Combine all of the spices and use a fork to break down any lumps.
  7. After 60 minutes, the meat will be close to frozen, and nice and firm.
  8. Run the 2 meats through the grinder separately using an 8mm or one third inch grinding plate.
  9. Pour the curing spice blend and the wine over the ground meat and massage this into the meat thoroughly while also mixing the pork and beef together.
  10. Tamp the meat down, cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  11. The following day, load the meat into your sausage stuffer.
  12. Attach a 40mm nozzle to the stuffer and crank the handle until the meat reaches the exit of the funnel.
  13. Slide a mini salami casing onto the funnel. (50mm x 250mm)
  14. Apply firm pressure to the casing with one hand while cranking with the other.
  15. The pressure applied is far more than when loosely stuffing sausages. With cured fermented sausage, you want the filling to be far more compacted, leaving no space for air pockets which could lead to spoiling.
  16. As the filling nears then end of the casing, remove the casing from the funnel and twist off the end.
  17. Place slip knot around the end of the casing and pull it tight while twisting the casing to further compact the filling.
  18. Turn the casing over and secure this with a double knot, turn it again, and tie another double knot.
  19. Trim off the ends and continue with remaining pepperonis.
  20. To ferment and dry the pepperoni, hang them from their loops at a temperature between 10c and 13c with a humidity between 75 and 80 percent for 6 to 12 weeks, depending on how dry and how fermented you want your pepperoni.
  21. NB - the humidity in the drying area has to be high in order to avoid casing - this is when the outside of the pepperoni dries solid while the inside is still soft and mushy. Once the pepperoni has cased it is ruined, and should be thrown away.

 

Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling

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Barbecue Herb and Feta Stuffed Pork Loin Chops with Crispy Crackling
Author: 
Recipe type: Pork
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With the festive season just round the corner, today's episode is a legendary barbecue. Thick cut pork loin chops, butterflied and stuffed with fresh herb and feta is an absolute winner.
Ingredients
For 4 Barbecue Stuffed Pork Loin Chops
  • 4 x 450g Thick cut pork loin chops
  • 100g Feta cheese
  • 10ml Chopped fresh oregano
  • 10ml Chopped fresh sage
  • 10ml Chopped fresh rosemary
  • 10ml Chopped fresh thyme
  • 25ml Chopped fresh basil
  • 10ml Chopped fresh garlic
  • 45ml Olive oil
Instructions
  1. To make the stuffing, place the fresh chopped herbs, garlic, feta and olive oil in a bowl and mash it to a paste.
  2. Have your butcher cut the pork chops 30mm thick, or 1 and a quarter inch.
  3. Use a sharp paring knife to cut the rind away from the chop.
  4. Run the knife between the rib bone and the meat and remove the bone.
  5. Stand the pork on the fatty edge and slice down the center along the length to butterfly the meat.
  6. Stop slicing when you reach the fatty strip.
  7. Flap the butterflied meat open and stuff a quarter of the filling into the chop.
  8. Continue until all of the chops are processed.
  9. Place the rinds on a platter and salt both sides of the rinds liberally with salt.
  10. Place the stuffed chops on a platter and brush both them with melted butter, followed by a liberal grinding of salt and pepper.
  11. Turn them over and repeat this process.
  12. Heat a ribbed skillet on your barbecue over high heat. In this case I have the skillet over 2 burners, running on full flame.
  13. Place the salted rinds on the skillet and close the lid.
  14. Allow these to grill for 6 minutes with the rind side facing down.
  15. Open the grill, flip the rinds over and add the pork chops to the skillet.
  16. Close the barbecue and allow these to grill for a further 5 minutes.
  17. Open the grill and turn the pork chops.
  18. Close the barbecue again and allow this to grill for a further 5 minutes.
  19. After this time, remove the chops from the grill and move the pork rind to the hottest part of the skillet skin side down.
  20. Press them down onto the skillet until they are well blistered and crisp.
  21. Serve your amazing creation immediately with the accompaniments of your choice.

 

Hunan Sweet and Sour Pork – How to Make Sweet & Sour Pork – Homemade Chinese Food!!!

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Hunan Sweet and Sour Pork - How to Make Sweet & Sour Pork - Homemade Chinese Food!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Hunan crispy sweet and sour pork takes sweet and sour to a whole new level. This succulent dish has a slight bite and tons of amazing flavor. Hunan sweet and piquant pork is super easy to make and will earn accolades from your friends and loved ones.
Ingredients
  • 450g Pork neck steaks or shoulder
For the Coating
  • 2 Eggs
  • 2.5ml Salt
  • 60ml Tapioca flour
The Vegetables
  • 2 Medium carrots
  • 3 Spring onions, whites only
  • 1 Clove garlic, chopped
  • 15ml Chilli sauce
For the Glaze
  • 60ml Caster sugar
  • 45ml White wine vinegar
  • 30ml Light soy sauce
Instructions
  1. Slice the pork into thin strips and transfer this to a mixing bowl.
  2. In a jug, combine the tapioca flour, salt and eggs and whisk this to a smooth batter.
  3. Pour the batter over the pork and mix it in thoroughly. Put this aside.
  4. Peel and cut the carrots into julienne and slice the spring onion whites into rounds.
  5. Measure out the chopped garlic and the chilli sauce.
  6. For the glaze, combine the caster sugar, white wine vinegar and light soy sauce and whisk this until all of the sugar has dissolved.
  7. Half fill your wok with oil and heat this to 190c or 375f.
  8. Carefully drop half of the pork into the oil piece by piece. You need to drop each piece in separately otherwise the pieces will stick together in a clump.
  9. Fry the pork for 3 minutes until crispy and lightly golden.
  10. Use a slotted spoon to lift the pork from the oil, put it to one side and continue with the remaining pork.
  11. Carefully drop the julienne carrots into the oil and deep fry these until tender and golden. Use your slotted spoon to lift these from the oil.
  12. Heat another wok over high heat. Pour in 15ml of oil to the wok and add the spring onions, garlic and chilli sauce. Stirfry these for 15 seconds until fragrant, then add the pork and carrots to the wok.
  13. Pour in the glaze and continue to stirfry this for a further 3 minutes until the glaze has reduced and coated all of the ingredients with a shiny, sticky coating.
  14. Remove the pork from the wok and serve immediately with rice or noodles.

 

Barbecue Glazed Pork Bracelet Kebabs – Delicious Glazed Pork Kebabs with a Difference!!!

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Barbecue Glazed Pork Bracelet Kebabs - Delicious Glazed Pork Kebabs with a Difference!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Today we're making something really interesting, and you saw it first on Whats4Chow. These circular kebabs aren't just delicious, they give you a novel and attractive way to present an otherwise run-of-the-mill dish.
Ingredients
  • 700g Pork neck steak
  • 30ml Hoisin sauce
  • 60ml Soy sauce
  • 15ml Rice wine or dry sherry
  • 5ml Salt
  • 60ml Sugar
  • Spring onion greens
  • 1 x Upholstery needle for threading
Instructions
  1. slice the pork neck steaks into 20mm or ¾ inch cubes, then transfer these to mixing bowl.
  2. In a jug, combine the hoisin sauce, light soy sauce, rice wine, salt and sugar. Stir this until all of the salt and sugar has dissolved.
  3. Pour the marinade over the cubed pork and massage this into the meat thoroughly. Put this aside.
  4. Cut the greens from 5 or 6 large spring onions.
  5. Place the greens in a large roasting pan and pour in enough boiling kettle water to cover.
  6. Allow these to stand for 15 minutes until totally wilted.
  7. After this time, lift the greens and tear them in half lengthways.
  8. To thread the kebabs, you will need a large upholstery needle like this one, with and over-sized eye. You can find these at most hardware stores or leatherwork suppliers.
  9. Thread a stip of spring onion green through the eye of the needle.
  10. Press the needle through a cube of pork. Grab the point of the needle with a dishtowel and pull the spring onion through the pork. Pull it all the way through leaving about 2 inches of green loose.
  11. Continue until the entire spring onion is threaded with pork with exception of 2 inches on each end.
  12. Pull the 2 ends together and tie them using a double knot.
  13. Transfer the pork bagles to a large platter ans spoon any remaining marinade over the bangles.
  14. Heat a skillet on your barbecue until smoking hot.
  15. Brush the skillet with oil, and place the pork bangles on the skillet.
  16. Brush the bangles with the runoff marinade and close the lid of your barbecue. Allow these to grill for 4 minutes.
  17. Open the grill and carefully flip the bangles over. Brush them with any leftover marinade and close the lid.
  18. Let these grill for a further 4 minutes.
  19. Remove the pork bangle kebabs from the grill and serve immediately with the accompaniments of your choice.
  20. And the we have it, unique, tender, juicy glazed pork bangle kebabs.

 

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