Category: Pork

Pork recipes

July 2, 2015 4th of July Cookout, Barbecue, Chicken Recipes, Main Courses, Pork, Poutry

4th of July Cookout – Barbecue Chicken Foldover – Whole Deboned, Stuffed BBQ Chicken

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4th of July Cookout - Barbecue Chicken Foldover - Whole Deboned, Stuffed BBQ Chicken
Author: 
Recipe type: Barbecue / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This awesome barbecue chicken foldover is really worth the effort and will score some serious points with your friends and family.
Ingredients
  • 1 x 1.4kg (3lb) Chicken, deboned
  • 350g Pork sausage meat
  • 15ml Smoked hot paprika
  • 5ml Garlic powder
  • Salt and cracked black pepper
Instructions
  1. Starting with the filling, squeeze the pork sausage filling from the bangers into a mixing bowl. Add the smoked paprika and massage this into the pork thoroughly.
  2. A while back I did a video on how to debone a whole chicken, if you missed this you can see it now by clicking Here.
  3. Lay the deboned chicken out flat on a board and season the flesh liberally with salt and cracked black pepper.
  4. Fill the legs and wings with some of the pork. Flatten the remaining pork across half of the chicken and fold the chicken over to enclose the filling.
  5. Oil a ribbed skillet and transfer the chicken to the skillet. If you don't have a ribbed skillet you can use a rack in a roasting pan. Season the skin liberally with salt and cracked black pepper and you're ready to go.
  6. Heat your barbecue to 180c or 350f and roast the chicken for 2 hours. Increase the heat to 200c or 400f and roast for a further 15 to 30 minutes until the skin is golden.
  7. Remove the chicken from the barbecue and allow it to stand for 5 minutes before slicing and serving.

 

June 25, 2015 Barbecue, Beef, Chicken Recipes, Main Courses, Pork, Poutry, Steak

The Famous Bicken Churger – Laminated Chicken, Beef & Bacon Burger Patty

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The Famous Bicken Churger - Laminated Chicken, Beef & Bacon Burger Patty
Author: 
Recipe type: Burgers and Burger Patties
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The Burger Patty EVER!!! This demonstration shows you how to laminate chicken fillet, tenderloin steak and bacon into a single layered patty that tastes like heaven!!!!
Ingredients
  • 2 Chicken breast fillets
  • 2 Sirloin steaks, cut 6mm thick
  • 4 Slices oak or hickory smoked bacon, lean
  • Kosher salt
  • Flour to dust
Instructions
  1. Fold the chicken breasts in cling wrap and tap them down with your meat mallet to a thickness of 3mm or 1 eight of an inch.
  2. Have your butcher cut the tenderloin into thin steaks of 6mm in thickness. Trim away the fat along the edges, fold the in cling wrap and tap them down to a thickness of 3mm using you meat mallet.
  3. So far so good. 2 Chicken breasts flattened along with 2 steaks and 4 large slices of good quality oak or hickory smoked bacon will make 4 large bicken churger patties.
  4. To assemble, salt the chicken and press a steak into the surface. Place 2 strips of bacon on top of the steak snd press these down. You don't need salt between the steak and bacon as the bacon has a high enough salt content.
  5. Repeat this with the second set of ingredients.
  6. Lightly flour 2 large platters and place one of the bicken churger sets on each. Lighly flour the tops of the bicken churgers and place them in your refrigerator for 30 minutes.
  7. Within 30 minutes, most of the magic has happened. Remove the platters from the refrigerator and cut each set in half down the center. This gives you 4 bicken churgers.
  8. Heat a large pan over high heat and add about 30g of butter. Carefully drop the bicken churgers into the pan with the bacon side down. Allow these to fry for 3 minutes.
  9. Turn the patties over and continue to fry for a further 2 minutes.
  10. Remove the bicken churgers from the pan, construct your burgers and serve immediately.

 

June 3, 2015 Baking, Chinese Recipes, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 19 – Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!

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Snack Platter Catering - Part 19 - Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!
Author: 
Recipe type: Finger Foods / Cocktail Snacks / Pork Pies
 
These miniature 5 spice pork pies are a perfect compliment to any cocktail party.
Ingredients
  • 2 x Pork knuckles, smoked or plain
  • 2 Whole star anise
  • 2 Tsp Whole Szechuan pepper corns
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp Whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
For the Sauce / Gravy
  • 200ml of the cooking liquid, strained
  • 50ml Hoisin sauce
  • 15ml Tapioca flour dissolved in a little water
Instructions
  1. Slice through the skin and flesh along both thin edges of the pork knuckles. I am using smoked knuckles, but you can use plain as well if you prefer.
  2. Place the knuckles in a large pot and add the start anise, Szechuan pepper, cinnamon, ground ginger, fennel seeds and whole cloves.
  3. Pour in the stock and the light soy sauce, then top up the pot with water until pork is just covered.
  4. Bring the pot to a boil, reduce the heat and allow this to simmer for 3 and a half hours.
  5. Once the time is up, remove the knuckles from the pot. You will notice that the meat is literally falling from the bone.
  6. Peel away the skin and pull all of the flesh from the bone. Using 2 forks, shred the pork finely.
  7. To make the sauce or gravy, strain off 200ml of the liquid from the pot into a small saucepan. Add the hoisin sauce and the dissolved tapioca flour.
  8. Heat the saucepan over medium heat until it boils. Lower the heat and simmer for another minute or 2 until it has thickened to the consistency of a gravy.
  9. Transfer the shredded pork to a mixing bowl and pour in the sauce. Mix this in thoroughly, then let it cool completely.
  10. To make up the pies, roll the pastry out to a thickness of 3 mm or 1 eight of an inch.
  11. Cut circles of 10cm or 4 inches in diameter from the pastry.
  12. Dip your finger in a bowl of water and wet the edge of one of the circles. Place a heaped fork of the pork in the center of the pastry.
  13. Use the fork to lift one edge of the pastry and fold this over the filling. Use your fingers to lightly seal the edge of the pie.
  14. Repeat this until all of the pies are formed.
  15. At this stage, you can freeze the pies in an airtight container separated by sheets of baking paper.
  16. To bake the pies from fresh or frozen, preheat your oven to 200c or 400f.
  17. Transfer the pies to a lightly greased baking sheet and brush them with the egg wash.
  18. Bake the pies for 20 minutes until golden.
  19. Remove the pies from the oven, transfer them to platters and serve immediately.

 

May 29, 2015 Bread, Chinese Recipes, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 18 – Chinese Sausage Steamed Buns – Chinese Steamed Buns Finger Foods

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Snack Platter Catering - Part 18 - Chinese Sausage Steamed Buns - Chinese Steamed Buns Finger Foods
Author: 
Recipe type: Finger Foods / Snack Foods / Cocktail Snack Foods / Dimsum
Cuisine: Chinese
Serves: 16
 
These Chinese sausage steamed buns are awesome. Rich sausage wrapped in a tender soft pastry and steamed to juicy perfection are what memories are made of.
Ingredients
  • 1 Cup Self-raising flour
  • 10ml Baking powder
  • 10ml Caster sugar
  • 15g Softened butter
  • 75ml Warm milk
  • 64cm of Chinese sausage
  • Roasted sesame oil
Instructions
  1. Place the self raising flour, baking powder and caster sugar in a mixing bowl.
  2. Add the softened butter and rub this into the flour thoroughly until the flour resembles bread crumbs.
  3. Pour in the warm milk and mix this using a wooden paddle until all of the milk has been absorbed into the flour.
  4. Get in there with your hands and start compressing the dough until you have a complete ball of dough and all of the loose bits are incorporated.
  5. Turn the dough out and knead it on your work surface for 2 minutes.
  6. Wrap the dough in cling wrap and let it rest for 30 minutes.
  7. In the meantime, cut the sausage into 4cm lengths, or just less than 2 inches. If you can't find Chinese sausage, you can substitute this with a cured Italian sausage like Cabanossi.
  8. In addition cut 16 squares of baking parchment.
  9. Unwrap the dough and roll it into a sausage shape. Cut the dough into 16 equal pieces. Roll each piece into a snake of about 12 cm long, or 5 inches.
  10. Roll each snake of dough in a spiral around each piece of sausage. Place each one on a piece of parchment and transfer them to your steamer. You will need to use both tiers of your steamer, or steam 2 batches.
  11. Place the steamer over a wok of rapidly boiling water and steam the buns for 15 minutes.
  12. Remove the steamer from the heat and transfer the buns to serving platters. Brush the buns with roasted sesame oil and serve immediately.

 

May 5, 2015 Baking, Cheese, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 10 – Super Cheesy Cocktail Sausage Rolls

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Snack Platter Catering - Part 10 - Super Cheesy Cocktail Sausage Rolls
Author: 
Recipe type: Finger Foods / Snack Foods / Pork
Cook time: 
Total time: 
Serves: 40
 
Super-cheesy cocktail sausage rolls are awesome!!!. Cheesy pork sausage meat mixed with mature cheddar, baked in flaky cheese pastry is legendary!!!
Ingredients
  • 350g Pork sausage meat
  • 150g Mature Cheddar cheese
  • ½ Batch of Flaky cheese pastry (Click here for recipe)
  • 1 Egg yolk mixed with 1 Tbs water
  • Cracked black pepper
Instructions
For 40 Cocktail Sausage Rolls
  1. Place the pork sausage meat and the grated mature cheddar cheese in a mixing bowl and mix this until well combined.
  2. Roll our half of the pastry and cut 4 rectangles of 6 inches by 16 inches, or 15cm by 40cm.
  3. Arrange the filling across the center of each piece of pastry in a long sausage formation.
  4. Lift the edge closest to you up and over the filling. Roll it over to totally enclose the filling. Complete the other 3 rolls and transfer them to a lightly greased baking sheet.
  5. Using a sharp knife, cut through the tops of the sausage rolls at ¾ inch intervals.
  6. Brush the sausage rolls with the egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  7. Grind fresh cracked black pepper liberally over the pastries and bake the pastries in a preheated oven at 200c or 400f for 30 minutes until golden.
  8. Remove the sausage rolls from the oven, cut them apart, transfer to platters and serve immediately.

 

April 22, 2015 Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering Part 3 – Devils on Horseback – Brandy Soaked Prunes Wrapped in Bacon

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Snack Platter Catering Part 3 - Devils on Horseback - Brandy Soaked Prunes Wrapped in Bacon
Author: 
Recipe type: Snack Platter / Cocktail Snacks
Serves: 20-40
 
Devils on horseback are out of this world!!! Brandy soaked prunes wrapped in bacon and grilled to crispy perfection!!! Devils on horseback will get your cocktail party rocking.
Ingredients
For 40 Devils
  • 20 Rashers of streaky bacon
  • 40 Dried prunes
  • Brandy to cover
  • 40 Toothpicks
Instructions
  1. Place the pitted dried prunes in a bowl and pour in enough brandy to almost cover the prunes. Allow these to soak overnight.
  2. The following day cut the streaky bacon in half across the grain.
  3. Grab a half slice of bacon and one of the prunes and wrap the bacon around the prune. Press a toothpick through the overlap of bacon to secure it in place.
  4. Continue until all the devils are formed.
  5. Place the skewers in a roasting tin and grill the devils on the second highest shelf of your oven until the bacon is browned and crispy. Turn the devils over and repeat this with the other side.
  6. Remove the pan from the oven, transfer the devils to serving platters and serve immediately. They can also be served cold.

 

April 20, 2015 Cocktail Snacks, Fish Recipes, Pork, Seafood, Snack Food, Starters

Snack Platter Catering Part 2 – Angels on Horseback (Bacon Wrapped Mussels / Oysters / Scallops)

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Snack Platter Catering Part 2 - Angels on Horseback (Bacon Wrapped Mussels / Oysters / Scallops)
Author: 
Recipe type: Snacks / Cocktail Snacks / Finger Foods
Serves: 20-40
 
Angels on Horseback are absolutely delicious, and so easy to make that they lend themselves perfectly to catering for larger numbers of people.
Ingredients
For 40 Angels on Horseback
  • 20 Strips of streaky bacon
  • 40 Fresh mussels (or oysters / scallops)
  • 40 Toothpicks
Instructions
  1. Fry the bacon over medium heat until it is lightly browned but not crispy. Remove the bacon from the pan and allow it to coon for a few minutes, then cut it in half across the grain.
  2. Grab a half strip of bacon and one of the seafood pieces and wrap the bacon around the seafood. In this case I am using fresh mussels. Press a toothpick through the overlap of bacon to secure it in place. Continue until all of the skewers are done.
  3. Place the angels in a roasting tin and grill them on the second highest rack in you oven until well browned and crispy. Turn the skewers over and grill the other side until crispy.
  4. By grill, I mean using the top element of your oven on maximum temperature, which is normally 250c.
  5. The grilling is pretty quick, so be sure to keep a watchful eye on your creation so that it does not burn.
  6. Remove the angels from the oven, transfer to platters and serve hot or cold, although I must add that they are better on the hot side.

 

March 19, 2015 Baking, Breakfast, Main Courses, Pork

Toad in the Hole. How to Make Traditional Toad in the Hole at Home!!!

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Toad in the Hole. How to Make Traditional Toad in the Hole at Home!!!
Author: 
Recipe type: Yorkshire pudding
Cuisine: English / British
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Toad in the Hole is an all-time traditional favorite. Crispy pork sausages encased in golden baked Yorkshire pudding is well worth the effort!!!
Ingredients
  • 4 Pork sausages
  • 4 Eggs
  • 200ml Milk
  • 200g All-purpose flour
  • 2.5ml Salt
Instructions
  1. Place the flour and salt in your mixing bowl and pour in the milk and eggs. Whisk this by machine or hand until you have a smooth, silky batter. Transfer the batter to a pouring jug.
  2. Heat a pan over medium high heat and fry the pork sausages until almost cooked through, and nicely browned. Remove these from the heat.
  3. Place 2 single portion baking dishes in a roasting pan and pour in just enough oil to cover the base of each dish.
  4. Place the roasting tin in your oven at 200c or 400f for 15 to 20 minutes until the oil is really hot. Remove the toasting pan from the oven.
  5. Place 2 sausages into each of the dishes and pour batter into each until they are ⅔ full.
  6. Return these yo the oven and bake undisturbed for 30 minutes until well risen and browned.
  7. Remove these from the oven and marvel at the amazing hollow Yorkshire puddings surrounding the beautifully browned and crispy pork bangers.
  8. Remove these from the baking dishes and transfer them to platters. Drizzle with a generous portion of brown onion gravy and serve immediately.

 

March 8, 2015 Chinese Recipes, Main Courses, Pork

Chinese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!

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Chicnese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Pulled Pork is an all-time favorite. It is extremely versatile and can be served on burger buns, sandwiches and in a hundred other ways. In this demonstration, I make Chinese flavor-potted pulled pork and serve it with golden crispy flaky pastry as a top-hat pie!!!
Ingredients
  • 2 Pork knuckles - total 1.5kg
For the Flavor Pot Ingredients
  • 2 Whole star anise
  • 2 Tsp Szechuan peppers
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
To make the Sauce
  • 200ml of the flavor pot liquid
  • 50ml Hoisin sauce
  • 1 Tsp Tapioca or cornflour mixed with a little water
Other
  • 2 Rolls Puff pastry
Instructions
  1. Take 2 pork knuckles, pickled and smoked, or plain, an cut down to the bone on both sides of each knuckle.
  2. Measure out a liter of chicken stock, and combine the star anise, Szechuan peppers, ground cinnamon, ginger, fennel seeds, cloves and cardamom.
  3. Place the pork knuckles in a pot, pour in the spice mixture and the stock. Pour in just enough water to cover the knuckles.
  4. Bring the pot to boil, reduce the heat and allow this simmer, partially covered, for 3 and a half hours.
  5. Remove the knuckles from the pot and transfer them to a chopping board. You will notice that they are fall off the bone tender.
  6. Pull the skin from the pork and the flesh from the bone. Using 2 forks, pull the pork flesh into shreds.
  7. Remove 200ml of the flavor pot sauce. Mix 1 teaspoon of tapioca or cornflour with a little water and stir this in. Measure 50ml of hoisin sauce and stir this in thoroughly.
  8. Transfer the sauce to a small saucepan and bring this to a boil. Allow it to boil for 60 seconds until thickened then remove from the heat.
  9. Pour half of the sauce into the pork and stir this in to glaze all of the meat. Keep the remaining sauce warm.
  10. Roll out your puff pastry and using a bowl as a template, cut rounds from the pastry.
  11. Transfer the pastry to a lightly greased baking sheet and glaze the rounds with and egg wash of 1 egg yolk mixed with a tablespoon of water.
  12. Bake the pastry according to the package instructions.
  13. To assemble the dish, place a round of puff pastry on the plate. Top this with a portion of pulled pork and drizzle this with some of the remaining sauce.
  14. Top the pork with another round of pastry and serve immediately with the accompaniments of your choice.

 

February 11, 2015 Barbecue, Main Courses, Mexican Recipes, Pork, Spanish Recipes

Grilled Pork Loin Chops Diabolo. Spicy Grilled Pork Loin Chops with Perfect Crackling & Amazing Flavor.

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Grilled Pork Loin Chops Diabolo. Spicy Grilled Pork Loin Chops with Perfect Crackling & Amazing Flavor.
Author: 
Recipe type: Pork / Grilled
Cuisine: Mexican / Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These grilled Pork loin chops with crispy golden crackling are full of spicy flavor. The Diabolo spice is straight from the hotter part of heaven!!!
Ingredients
  • 2 Pork loin chops
  • ½ Tsp Ground coriander
  • 1 Tsp Crushed red chilli flakes
  • ½ Tsp Oregano
  • ½ Tsp Mustard powder
  • ½ Tsp Garlic powder
  • ½ Tsp Hot smoked paprika
Instructions
  1. Stand the pork chops up on their skin and press 2 skewers through the chops just above the fatty strip. If the chops are cut on the thinner side, you may need a third skewer towards the top as well.
  2. Flip the chops over, spread the skin with butter and season the skin liberally with salt and pepper.
  3. Heat your pan over medium high heat add a little butter and stand the chops in the pan skin side down.
  4. Fry the skin for 8 to 10 minutes until it is well crisped and golden, and the fat has started to render.
  5. Remove the chops from the pan and remove the skewers. Combine the cracked black pepper, ground coriander, red chilli flakes, oregano, mustard, garlic powder and hot smoked paptika.
  6. Season the chops with salt and sprinkle the spice mix liberally onto both sides of the chops. Press the spices into the surface of the meat.
  7. Wipe out your pan, reheat it over medium high and add 30g of butter.
  8. Fry the chops for 3 minutes per side until crispy and well colored. Remove the chops from the heat and serve immediately with the accompaniments of your choice.

 

January 20, 2015 Curing Meats, Pickling Recipes, Pork

Pickled Pork. How to Cure and Pickle Pork / Ham – Easy Home Made Pickled Pork

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Pickled Pork. How to Cure and Pickle Pork / Ham - Easy Home Made Pickled Pork
Author: 
Recipe type: Pork / Preserving
Cuisine: Continental
 
Pickled Pork is easy to make at home. The difference between pickled pork and ham is that it is no pressed and smoked. The flavor is very similar to ham, but the texture is slightly looser.
Ingredients
  • 2.5lt Water
  • 25g Saltpeter
  • 30g Sugar
  • 400g Salt
  • 15g Whole black peppercorns
  • 15g Whole allspice
  • 25g Whole coriander seeds
Instructions
  1. Place the water, saltpeter, sugar, salt, pepper, whole allspice and whole coriander in a pot. Bring this to a boil, simmer for 10 minutes, then quick-chill the curing brine by placing the pot in a sink of cold water.
  2. While the brine cools, trim any excess fat from the meat. I am using pork leg, but you can use the shoulder, rump or any cut of your choice.
  3. Cut the pork along the grain into manageable pieces, remembering that you are going to slice it thinly when cooked, and the larger the pieces, the more difficult it will be to do this.
  4. Place the pork in a large container and pour the cooled curing brine over the pork.
  5. Place a plate on top of the pork to keep it submerged in the brine and place the lid on the container. Place the container in your refrigerator and allow this to cure for 24 hours per 25mm or inch of meat thickness. My pieces are 50mm or 2 inches thick, so they will cure for 48 hours.
  6. After the curing time is up, remove the pork from the brine. To cook the pork, wrap each piece in foil, place the packages in a large roasting pan and bake them for 45 minutes plus 15 minutes extra for every pound in weight.
  7. Remove the pork from the oven and allow it to stand for 5 minutes before slicing, if you're serving it hot. If you're using it as cold-cuts, allow it to cool completely before slicing thinly.

 

November 21, 2014 Chinese Recipes, Pork, Spice Mixes

How to Make 5 Spice Powder. Homemade 5 Spice Powder Recipe. Episode #201 with Whats4Chow.com

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How to Make 5 Spice Powder. Homemade 5 Spice Powder Recipe. Episode #201 with Whats4Chow.com
Author: 
Recipe type: Spice Blends
Cuisine: Chinese
Prep time: 
Total time: 
 
5 Spice is used in a multitude of Eastern dishes. It is quite useful to know how to make your own 5 Spice Blend. The homemade 5 spice powder also tastes much better then the commercial equivalent, which contains far too much cinnamon, however if you prefer more cinnamon, feel free to add extra.
Ingredients
  • 1 Tsp Szechuan Peppercorns
  • 1 Tsp Cloves
  • 1 Tsp Fennel Seeds
  • 3g Star anise
  • 3 Tsp Cinnamon
Instructions
  1. Heat a small pan over medium high heat and dry fry the Szechuan peppercorns for about 60 seconds and they are strongly fragrant.
  2. Place the Szechuan peppercorns, cloves, ground cinnamon, fennel seed and star anise in your spice grinder and zap them until fine.
  3. Store the powder in airtight spice bottle in a cool dry place.

 

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