Category: Pork

Pork recipes

March 12, 2016 Barbecue, Breakfast, Curing Meats, Instructional Techniques, Italian Recipes, Pork, Smoking

How to Cure, Age and Smoke Bacon at Home – Best Homemade Bacon!!!

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How to Cure, Age and Smoke Bacon at Home - Best Homemade Bacon!!!
Author: 
Recipe type: Curing and Smoking / Charcuterie
Cuisine: Italian
 
Bacon is one of the real joys of life. Nothing beats the amazing aroma of bacon sizzling in the pan.... and home-cured bacon takes this to a whole new level. This video will show you how to cure the bacon and smoke the bacon.
Ingredients
  • 2kg Pork loin, bone in, skin on
  • 2lt + 2lt Water
  • 300g Salt
  • 140g Prague powder #2
  • 15ml Garlic Powder
  • 4 Bay Leaves crushed
  • 15g Black Pepper
Instructions
  1. Measure out the Prague powder, salt, garlic powder, black pepper corns and bay leaves.
  2. Place the black peppercorns into your spice grinder and tear the bay leaves into this.
  3. Process this until reasonably fine. Add this to a pot along with all of the other dry ingredients, excluding the Prague powder.
  4. Pour in 2 liters of hot water. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick chill the brine by floating the pot in a sink of cold water, then put this aside.
  5. To prepare the pork loin, we need to debone it and remove the skin. You can also use deboned and skinned pork belly if you prefer.
  6. To skin the pork stand it up on its end and pull the skin back from the top. Use a sharp knife the peel the skin back from the fatty layer, leaving as much fat behind as possible. You can use the skin to make crackling.
  7. To remove the bone, start at the top with your knife, running it down the rack of ribs, using them as a guide for the blade. These ribs still have some meat on them, so save them for the barbecue.
  8. Place the prepared pork loin in a large non-reactive container.
  9. Once the brine has cooled add 2 liters of cold water and the Prague powder and stir this in until completely dissolved.
  10. Pour the curing brine into the container. The pork will float in the brine and you will need to place a bowl or plate on top of it to keep it submerged.
  11. Place the lid on the container and allow this to cure in your refrigerator for 7 days.
  12. After curing, remove the pork from the brine and pat it dry. Place the bacon on a rack over a roasting tin and allow this to air-dry for 5 days in your refrigerator.
  13. After the drying time, this is what you have.... a lovely, rosy pink colored slab of green bacon. This can be consumed as you would any regular bacon, however smoking the bacon really does add the extra dimension to its taste and aroma.
  14. Lift the rack up and balance it across the corners of the pan.
  15. Fire up your smoker and ignite a single burner furthest from where you intend placing the pork. If you're fortunate enough to be using a Smoke Daddy smoke generator, then the smoke will be chugging out in no time, and you can place the pork in the barbecue.
  16. Smoke the bacon for 3 and a half hours until you reach the target internal temperature of 65c or 149f. You will need a probe thermometer to monitor this.
  17. And there we have it. A beautifully cured smoked pork loin just waiting to be sliced and fried to perfection.

 

March 10, 2016 Curing Meats, Italian Recipes, Mediterranean Recipes, Pork

How to Cure & Age Capicola – Homemade Capicola – Perfect Charcuterie

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How to Cure & Age Capicola - Homemade Capicola - Perfect Charcuterie
Author: 
Recipe type: Curing Meats / Charcuterie
Cuisine: Italian
 
Capicola or cured and dry-aged pork neck is absolutely amazing. The outstanding aroma and robust, rounded flavor, make this one of the most popular Italian cured meats.
Ingredients
  • 2.5kg Pork neck
  • 70g Salt
  • 15g Sugar
  • 15g Prague Powder #2
  • 8g Cracked Black Pepper
  • 4g Crushed Juniper Berries
  • 2 Bay Leaves Crushed
  • 2ml Ground Nutmeg
  • Paprika
Instructions
  1. Measure out the Prague powder, salt, sugar, nutmeg, black pepper corns, bay leaves and juniper berries.
  2. Place the juniper berries, black peppercorns and bay leaves into your spice grinder and process this until fine.
  3. Add the ground spices to the rest of the powders and mix this together thoroughly.
  4. Place the pork neck on your work surface and roll it tightly length-ways. Use butchers twine to tie the roll firmly. This helps the roll keep its shape.
  5. Place the meat in a roasting tin or catch tray and sprinkle the curing mixture evenly over the meat. Pat the powder into the surface of the meat as you go until all of the meat has a coating.
  6. Turn a vacuum packing bag half inside out. Feed the meat into the bag and unfold the bag to close it around the meat. Pop this into your vacuum packer and seal it up good and tight. It is a good idea to give the bag a double seal for security.
  7. Place the vacuum packed meat in your refrigerator for 7 days to cure. You can also seal the meat in a ziplock bag, but then you must massage and flip the meat every day while it is curing.
  8. After the curing time, remove the meat from the bag and rinse it thoroughly under cold running water. Use a clean dish towel to pat the meat dry.
  9. Place the meat on a board and sprinkle liberally with paprika all over and press this into the surface of the meat. Place the meat on a rack and allow this to age for 5 to 6 weeks at a temperature of 14 to 18c, or 57f to 65f, and humidity of 60-70%.
  10. After this time, cut the strings away from the capicola. Cutting the roll open reveals the beautifully colored cured meat with a firm texture and an absolutely amazing aroma.
  11. Slice the meat thinly by hand or machine and you're ready to taste heaven.

 

February 13, 2016 Baking, Bread, Cheese, Italian Recipes, Main Courses, Mediterranean Recipes, Pizzas, Pork, Valentine's Recipes

Valentines Day Pancetta, Camembert and Preserved Fig Pizza – The Pizza of Love!!!

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Valentines Day Pancetta, Camembert and Preserved Fig Pizza - The Pizza of Love!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
What life or love be without a little sweet and a little savoury? This pizza gives you both in one. The strongly flavored Pancetta is offset by the sweetness of the preserved figs, and this all melted together with creamy Camembert and mozzarella.
Ingredients
For 2 Large (35cm) Pizzas
  • 1 Batch of Instant Pizza Dough
  • 400g Grated mozzarella cheese
  • 1 Round of Camembert cheese
  • 8 Slices of rolled pancetta
  • 2 Preserved figs
  • Salt & pepper to taste
Instructions
  1. For the toppings, cut a round of camembert into 8 wedges. Turn the on their side and cut them through the center giving you 16 pieces.
  2. Cut the preserved figs into slices, then cut 8 slices of pancetta.
  3. In addition, grate 400g of mozzarella cheese.
  4. Divide the pizza dough in 2. This is the instant pizza dough we featured a few weeks back and you can see this by clicking the onscreen link.
  5. Press each half into a large disc. Lightly flour the work surface and roll this out to 35cm in diameter, or 14 inches.
  6. Transfer the bases to baking sheets. Dock the bases using the tines of a fork to stop the dough from bubbling up during baking.
  7. Sprinkle a little less than half of the mozzarella onto each base. Arrange 8 wedges of the camembert on each each base, followed by 4 rounds of pancetta and the sliced preserved fig.
  8. Finish it off by sprinkling half of the remaining mozzarella over each one.
  9. Bake the pizza in a preheated oven at 250c or 480f for 15 to 20 minutes until the edges are crispy and golden.
  10. Remove the pizzas from the oven, slice into wedges and serve immediately.

 

February 2, 2016 Cheese, Cocktail Snacks, Finger Foods, Mediterranean Recipes, Pizzas, Pork, Snack Food, Starters

Super Bowl Snacks – Cheese & Pancetta Melts – Quick, Easy & Yummy!!!

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Super Bowl Snacks - Cheese & Pancetta Melts - Quick, Easy & Yummy!!!
Author: 
Recipe type: Finger Foods
Cuisine: Mediterannean
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
With the Super Bowl just days away, here is a super-quick and super easy way to add some yummy to the occasion. I am using the Vietnamese Baguettes we baked in the previous episode, but you can use store bought as well.
Ingredients
For 16 Snacks
  • 3 Vietnamese baguettes cut into 16 angled slices
  • 1 Round Camembert cheese
  • Paprika to garnish
  • 16 Very thin slices of Pancetta
Instructions
  1. Cut the baguettes at an angle into long ovals. Take a round of Camembert cheese and cut it into 8 wedges. Cut each wedge through the center longitudinally, giving you 16 pieces in all.
  2. Place the wedges of cheese cheesy-side up on the ovals of baguette. Transfer these to a lightly greased baking sheet. The sheet must be greased as this inhibits and spill-over cheese from sticking to the sheet. In addition, you need 16 very thin slices of Pancetta.
  3. Heat the grill in your oven to maximum and melt the cheese over the baguette ovals. Remove theses from the oven and transfer them to serving platters.
  4. Sprinkle the tops with a little paprika. Fold each slice of pancetta into a zig-zag and stand a slice on top of each snack.
  5. Serve these snacks hot or cold and wait for the cheers and applause.

 

January 14, 2016 Accompaniments, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!

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Deep-Fried Stuffed Mushrooms. Crispy Deep-Fried Mushrooms Stuffed with Pork!!!
Author: 
Recipe type: Deep-fried / Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
These deep-fried mushrooms stuffed with pork banger meat are absolutely amazing!
Ingredients
  • 8-12 Medium size white mushrooms
  • 1 Large pork banger
  • 250ml All-purpose flour
  • 2 Eggs
For the flour seasoning
  • 5ml Cayenne pepper
  • 1.25ml Dried sage
  • 1.25ml Garlic powder
  • 1.25ml Dried oregano
  • 1.25ml Cracked black pepper
  • 1.25ml Dried basil
  • 1.25ml Dried marjoram
  • 1.25ml Gorund coriander seed
Instructions
  1. Snap the stems from the mushrooms. You can keep the stems to add to soups, salads or stir-fries.
  2. Take the pork banger and cut through the skin length-ways. Squeeze the pork filling from the sausage. This filling has more than enough seasoning and flavor, so you don't have to do anything more to it.
  3. Pick up a bit of the sausage meat and press it into one of the mushroom caps. You need enough meat to turn the mushroom into a totally rounded object. Smooth off the meat and continue with the remaining mushrooms.
  4. Combine the seasoning and the all-purpose flour and scatter some of this across a platter. This is where the coated mushrooms will set, and this layer of flour will prevent the coated mushrooms from sticking to the platter.
  5. In another bowl, crack 2 eggs and whisk them briefly. The mushrooms need to be double coated. To do this dunk a mushroom in the egg, then roll it in the flour to coat all over.
  6. Return it to the egg to wet all of the flour. Finally back into the flour once more, making sure to get a good solid coating. Transfer this to the platter and continue with the remaining mushrooms.
  7. Allow the coating on the mushrooms to set for 20 minutes before proceeding.
  8. Fill a large pan with oil to a depth of 25mm or 1 inch and heat this to 180c or 350f. Carefully drop the mushrooms into the oil and fry them for 3 to 4 minutes. Gently roll the mushrooms around the pan while they fry in order to get even coloring and crisping.
  9. Remove the mushrooms from the pan using a slotted spoon and drain the excess oil on kitchen paper.
  10. Transfer the mushrooms to platters and serve immediately with any mayonnaise based dipping sauce of your choice.

 

November 14, 2015 Curing Meats, Pork, Smoking

Pressed & Smoked Ham – Making Cold Cuts at Home – Homemade Ham Loaf

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Pressed & Smoked Ham - Making Cold Cuts at Home - Homemade Ham Loaf
Author: 
Recipe type: Cold Meats / Cold Cuts / Cold Smoking
Prep time: 
Cook time: 
Total time: 
 
Today we're going to make a pressed ham, then cook it gently in water bath before drying and cold smoking it with the Smoke Daddy cold smoke generator.
Ingredients
  • 1.4kg Relatively lean pork (shoulder or rump)
  • 20g Non-iodated salt (or 40g for a stronger ham)
  • 3g Potassium nitrate saltpetre)
  • 2.5ml Ground white pepper
  • 2.5ml Ground nutmeg
  • 2.5ml Sugar
  • 2.5ml Garlic powder
  • 80ml Water
Instructions
  1. To prepare the meat cut it into cubes of around an inch in size. This is 1.4kg of relatively lean pork shoulder. I have separated it into 2 lots.... 1 kg and 400 grams.
  2. Run the 400g batch through your mincer using the fine mincing plate.
  3. Place all of the meat and mince in your food mixer bowl. Add the salt and saltpetre, then the sugar, garlic powder, white pepper and ground nutmeg. Pour in the water.
  4. Put the bowl on the mixer and using the kneading hooks, knead the meat continuously for 10 minutes. This liberates protein from the meat, causing it to start emulsifying. This action along with the salt and heat is what combines the meat into a homogenous block of meat.
  5. Once you've finished kneading the meat you will notice just how sticky it has become. Cover the bowl with cling-wrap and place this in your refrigerator for a full 48 hours to cure.
  6. Once the pork has cured, load the meat into the ham press. Put the pressing plate in place and secure the lid. Press the thermometer through the lid into the center of the pork.
  7. Place the pot in a water bath at 80c or 175f for about 2 hours until the internal temperature of the ham is 80c or 175f.
  8. To achieve this you can use an induction cooker with digital temperature control, or what I have heat is an electronic pressure cooker with temperature control.
  9. Once the internal temperature of the ham has reached 80c or 175f, remove the pot from the bath and remove the meat from the cylinder.
  10. And there it is, a beautifully firm pressed ham. This is ready to eat as is, and is absolutely amazing, but we're going to take it a step further.
  11. Place the ham on a clean dish cloth and dry all of the surface.
  12. Place the ham on a rack in a pan and allow this to air-dry for about 6 hours in your refrigerator.
  13. After the drying time, lift the rack up and balance it diagonally across the corners of the pan.
  14. Fire up the cold smoke generator and place the ham in the barbecue. Remember that we're cold smoking.... there is not heat applied and none of the burners are running.
  15. As far as smoking time goes, you can smoke from 90 minutes to 18 hours, depending on how strong you want the smoking flavor. I am running smoke for 90 minutes using a mild flavor cherry wood chip.
  16. Once smoking is complete, remove the ham from the smoker and package it whole or slice and package before refrigerating.

 

August 24, 2015 Chicken Recipes, Finger Foods, Main Courses, Pork, Poutry, Sandwiches

The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.

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The Amazing Gourmet Schnitzel Hot Dog. This is for HUNGRY Hot Dog Fans!!! Gourmet Hot Dog Recipe.
Author: 
Recipe type: Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're taking yesterday's schnitzel even further from the traditional version. A footlong sausage wrapped in cheese, schnitzel and bacon, pan-fried to golden crispy perfection, then served on a length of fresh French loaf. Gourmet Hotdog Deluxe!!!
Ingredients
For 2 Gourmet Hot Dogs
  • 2 x 12 inch Smoked Vienna sausages
  • 2 x Chicken breasts
  • 6 Slices streaky bacon
  • 40g Mozzarella cheese, finely shredded
  • 1 x 24 inch French loaf
  • ⅓ Small lettuce
  • Condiments of your choice to garnish
Instructions
  1. Using sharp knife, slash angled cuts into both sides of the sausages.
  2. Unpack the smoked streaky bacon.
  3. To prepare the chicken, cut away the fillets from the breasts. Fold them in cling-wrap and using your meat mallet, tap them down to a thickness of 3mm or ⅛th of an inch.
  4. Working with one schnitzel at a time, turn the schnitzel width-ways and sprinkle half of the finely shredded cheese over the chicken.
  5. Place the sausage in the center and proceed to roll the chicken around the sausage as firmly as possible.
  6. Place a strip of bacon at a slight angle above the chicken. Roll this up with the chicken so that it spirals along the chicken. Repeat this with another 2 slices of bacon until the chicken is totally wrapped in bacon.
  7. Repeat this with second dog.
  8. Before frying the dogs, finely slice a third of a small lettuce.
  9. Cut the French loaf in half. This is a store-bought loaf, and the cheese had already been added, however, you can use any loaf of your choosing, provided it is large enough to accommodate these huge dogs.
  10. Slice through the tops of the half-loafs leaving the bottoms intact.
  11. Fill each half-loaf with half of the shredded lettuce.
  12. Heat a large pan over medium high heat and add 30g of butter. Fry the dogs for 3 minutes per side, remembering that they have 4 sides, giving you a total of 12 minutes.
  13. Transfer the crispy golden dogs to the 2 half-loaves and garnish with condiments of your choice.

 

August 21, 2015 Finger Foods, Italian Recipes, Mediterranean Recipes, Pizzas, Pork, Sandwiches

The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich – Pan Grilled.

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The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich - Pan Grilled.
Author: 
Recipe type: Toasted Sandwiches / Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Following yesterdays super stacker toasted sandwich, here's another super stacker, this time with all the flavor of real Italian pizza.
Ingredients
  • 4 Slices hickory ham
  • 8 Slices strong mini-Salami
  • 6 Calamata Olives, pitted and sliced
  • 24 x 1 inch Squares of mozzarella cut ⅛th inch thick (3mm)
  • 5ml Italian herb mix
  • 75ml Tomato sauce or tomato puree
  • 6 Slices square loaf bread
  • Butter
Instructions
  1. Chop the smoked hickory ham and strong aged salami, and pit the olives and cut them into rounds.
  2. Add the Italian herb mix and tomato sauce and mix this all together thoroughly.
  3. In addition cut 24 squares of mozzarella cheese to a thickness of around 3mm or ⅛th of an inch.
  4. Take 6 slices of square loaf bread and cut the centers from 2 of the slices.
  5. Butter the remaining 4 slices and place them in 2 pairs with the butter inwards.
  6. Working with on pair, arrange cheese around the edge of the bread. Top this with one of the hollow slices. While cooking the cheese will melt and glue the sandwich closed.
  7. Fill the hollow slice with half of the filling. Don't fill past the level of the crust.
  8. Arrange more cheese around the edges.
  9. Lift the filled half of the sandwich and place the underneath slice on top to close. Both outer surfaces will be buttered surfaces.
  10. Repeat this with the second sandwich.
  11. Heat your pan over a low flame. The pan must not be too hot as you want the cheese inside the sandwich to melt before the bread over-browns.
  12. Toast the sandwiches on the first side until you visibly see the underneath layer of cheese melting. Turn the sandwich over and repeat.
  13. To cut the sandwiches use the tip of your knife to get a clean cut, and avoid crushing the sandwich.
  14. Transfer the quarters to platters and serve immediately.

 

July 24, 2015 4th of July Cookout, Barbecue, Bread, Chinese Recipes, Finger Foods, Pork, Snack Food, Starters

Chinese Steamed Hoisin Pork Buns on the Barbecue. How to Make Steamed Buns on Your Barbecue.

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Chinese Steamed Hoisin Pork Buns on the Barbecue. How to Make Steamed Buns on Your Barbecue.
Author: 
Recipe type: Steamed Buns
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Just 1 quick trick and you can make your Chinese steamed buns on your gas barbecue. Making the steamed buns is quick and easy, and the aromatic flavorful buns will have your guests talking for weeks!!!
Ingredients
For the Dough
  • 300g All-purpose flour
  • 15ml Baking powder
  • 110g Caster sugar
  • 125ml Milk
  • 80ml Water
  • 60ml Oil
For the Hoisin Pork Filling
  • 250g Pork loin
  • 125g Streaky bacon
  • 10ml Garlic
  • 10ml Ginger
  • 1 Small carrot
  • 30ml Hoisin sauce
  • 15ml Oyster sauce
  • 15ml Cornflour
Instructions
  1. In a large mixing bowl, combine the flour, baking powder and caster sugar.
  2. In a jug, whisk the milk, water and oil together, then pour this into the mixing bowl.
  3. Using a wooden paddle, mix this until a smooth dough comes together. The dough will be soft and very sticky.
  4. Turn this out onto a well floured work surface and sprinkle more flour over the top of the dough. Start kneading, stretching and folding the dough, sprinkling more flour on every time it becomes sticky.
  5. When the dough smooth and is no longer sticky it is ready wrap in clingwrap. Place the dough in your refrigerator for 60 minutes.
  6. While the dough rests, place the pork, bacon, garlic, ginger, carrot, hoisin sauce, oyster sauce and cornflour in your food processor and zap this until it is finely chopped.
  7. Unwrap the dough and roll it into a long sausage. Divide the sausage into 4. Roll each of these into a sausage and divide these into 4, giving a total of 16 pieces.
  8. Working with one piece, flatten this into a disc on a lightly floured work surface. Then extend and thin the edges of the disc.
  9. Spoon 2 tablespoons of the filling into the center of the disc. Pull and stretch the edges of the disc up and over the filling to meet at the top. Twist the edges at the top to seal the bun.
  10. Continue with the rest of the buns. Transfer the buns to your bamboo steamer, each one on top of a small square of baking parchment. For 16 buns you will need to use both tiers of your steamer, or steam 2 batches.
  11. Remove the grill racks from your barbecue and place a cooling rack across the flame tamers of 2 of the burners. Light the 2 burners.
  12. Place your wok on top of the rack and half fill it with boiling kettle water.
  13. Once the water comes back to a boil, place the steamer on top of the wok. Allow this to steam for 30 minutes. This timing is slightly longer than usual because the temperature is slightly lower than that of a wok burner.
  14. Remove the steamer from the wok, transfer the buns to serving platters and brush them with roasted sesame oil before serving.

 

July 18, 2015 Main Courses, Pork, Venison

Wild Boar Pie – Rich Venison Pie – Part 2 – How to Assemble & Bake Your Game Meat Pie

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Wild Boar Pie - Rich Venison Pie - Part 2 - How to Assemble & Bake Your Game Meat Pie
Author: 
Recipe type: Venison / Pork / Pies
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
Yesterday we made the amazing filling for our wild boar pie. In today's episode we'll assemble the pies and bake them to golden perfection.
Ingredients
  • 1 x Batch wild boar pie filling from our last episode
  • 1 x Batch flaky pastry or 2 rolls store-bought puff pastry
  • 1 Egg beaten with 50ml water
  • Salt and cracked black pepper
Instructions
  1. Roll out your pastry and cut the lids about 1cm bigger all round than the top of the foil. You can use store bough pastry, but I urge you to try our flaky pastry recipe.
  2. Take another sheet of pastry and drop it over the top of one the foils. Press it lightly into the foil. Don't be too worried if it doesn't stay entirely in place.... the weight of the filling will sort this out.
  3. Spoon filling into the pie until just below the top edge. Brush the pastry with egg wash, place the lid on top and lightly run over this with your rolling pin to secure.
  4. Trim off the edges neatly with a sharp thin blade, then pattern the edges with the tines of a fork.
  5. Use a skewer to poke and enlarge 3 breather holes in the lid, then brush the lid with more egg wash. I like to season this with salt and cracked black pepper, but this is entirely up to you.
  6. Continue until all of your pies are assembled.
  7. Bake the pies in a preheated oven at 200c or 400f for 30 minutes and the pies are beautifully golden.
  8. Remove the pies from the oven and serve immediately with the accompaniments of your choice.

 

July 17, 2015 Main Courses, Pork, Venison

Wild Boar Pie – Rich Venison Pie – Part 1 – How to Make the Wild Boar Pie Filling

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Wild Boar Pie - Rich Venison Pie - Part 1 - How to Make the Wild Boar Pie Filling
Author: 
Recipe type: Pie / Venison / Pork
Prep time: 
Cook time: 
Total time: 
 
Wild boar can be tough, and in most cases needs special preparation to make it tender and tasty. A little marinating and slow simmering in red wine gives you a premium result!!!
Ingredients
  • 850g Wild boar meat, cut into small cubes
  • 10g Aromat / Flavormate / Aromex
  • 2.5ml White pepper
  • 15ml Sugar
  • 5ml Ground coriander seed
  • Pinch of nutmeg
  • 50ml White wine vinegar
  • 1 x Large onion, diced
  • 2 Large carrots, roll cut
  • 50g Butter
  • 250ml Chicken stock mixed with 250ml water
  • 250ml Red wine
  • 30ml Flour dissolved in 30ml water
Instructions
  1. Place the cubed meat in a mixing bowl and add the white pepper, coriander, nutmeg, flavormate, sugar and white wine vinegar. Massage this into the meat thoroughly then allow this to marinate for 60 minutes in your refrigerator.
  2. In the meantime, roll-cut the carrots and dice a large onion.
  3. Heat a large pan over medium high heat and add the butter. Fry the meat for 15 to 20 minutes until it is almost dry.
  4. Add the onions and carrots and continue to fry this for a further 20 minutes.
  5. In a jug, combine the chicken stock with the red wine and stir this together.
  6. Add the wine mixture to the pan, bring this to a boil, lower the heat and simmer the pan for 60 minutes. The liquid will have reduced by 3 quarters at this stage.
  7. Combine the flour and water and pour this into the pan. Allow this to cook for 60 to 90 seconds, until the sauce has thickened to a thick glossy gravy.
  8. Remove the pan from the heat and allow this to cool completely before moving on to the next episode.

 

July 12, 2015 Breakfast, Main Courses, Pork

Glazed Pork Chops!!! Thin-Cut Pork Loin Chops Glazed with Honey & Light Soy Sauce.

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Glazed Pork Chops!!! Thin-Cut Pork Loin Chops Glazed with Honey & Light Soy Sauce.
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Recipe type: Pork / Pan-fried
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Today we're pan frying an amazing meal of honey soy glazed pork loin chops. The chops are really thin cut which makes this ideal for breakfast or a light midday meal. As a garnish the chops are served with crispy fried baby potato wedges and fresh coriander leaves.
Ingredients
  • 2 x Pork loin chops, cut 8-10mm thick
For the Glaze
  • 15ml Light soy sauce
  • 15ml Honey
  • 5ml Chilli sauce
  • 5ml Apple cider vinegar
  • 30g Butter to fry
For the Garnish
  • 6 Baby potatoes
  • Fresh coriander leaves, roughly chopped
Instructions
  1. Cut each baby potato into 8 wedges.
  2. Have your butcher cut the loin chops to a thickness of 8 to 10mm thick. Season the chops liberally on both sides with salt and cracked black pepper.
  3. In a jug, combine the light soy sauce, honey, chilli sauce and apple cider vinegar.
  4. Roughly chop the fresh coriander.
  5. Half fill a pan with oil and heat this to 180c or 350f. Fry the potato wedges until golden, remove them from the oil and season with salt.
  6. Melt 30g of butter in another pan over medium high heat and fry the chops for 3 minutes. Turn the chops over and brush them with the glaze. Continue to fry for 2 minutes.
  7. Turn the chops over and brush the chops again. Fry for a further 60 seconds.
  8. Turn the chops again and fry for another 60 seconds.
  9. Remove the chops from the pan and immediately pour the remaining glaze into the pan. Lift the pan from the heat to avoid burning the glaze as it will caramelize almost immediately.
  10. Transfer the chops to serving platters, top each with half of the potato wedges and some of the glaze. Scatter the chopped coriander over the platters and serve immediately.

 

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