Category: Pork

Pork recipes

November 13, 2014 Chinese Recipes, Fish Recipes, Main Courses, Pork, Sandwiches, Snack Food

The Most Awesome Toasted Sandwich. A Gourmet Toasted Sandwich Inspired by the East.

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The Most Awesome Toasted Sandwich. A Gourmet Toasted Sandwich Inspired by the East.
Author: 
Recipe type: Toasted Sandwiches Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A Gourmet Toasted Sandwich Inspired by the East. Across China, Thailand and Vietnam it is quite normal to combine seafood, smoked pork and peanuts or roasted sesame oil in a meal - with remarkable results. This toasted sandwich is inspired by this amazing combination!
Ingredients
For 2 Gourmet Sandwiches
  • 6 Slices white farmhouse bread, 4 of them buttered on 1 side
  • 100g Mashed sardines
  • 100g Fried streaky bacon, chopped
  • 2 Heaped tablespoons of crunchy peanut butter
  • 2 Eggs, scrambled
Instructions
  1. Turn the buttered slices upside down. Spread a generous layer of the peanut butter onto 2 of the slices.
  2. Top each of these with the chopped bacon, and press This into the peanut butter.
  3. Top this with the 2 un-buttered slices of bread and press it down to make sure it is well bonded.
  4. Top the un-buttered slices with the mashed sardine, followed by the sloppy scrambled egg.
  5. Close the sandwiches with the 2 remaining buttered slices, with butter facing outward.
  6. Heat your pan or sandwich grill and fry the sandwiches until crispy and golden.
  7. Quarter the sandwiches and transfer them to platters to serve.

 

November 2, 2014 Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Starters

Trev’s Killer Barbecue Pork Ribs. Eastern-Style Barbecue Spare Ribs.

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Trev's Killer Barbecue Pork Ribs. Eastern-Style Barbecue Spare Ribs.
Author: 
Recipe type: Pork / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This simple barbecue pork ribs recipe will have your friends and loved ones raving for ages. Beautifully flavored with soy, garlic, ginger and roasted sesame oil, these ribs are a sure winner.
Ingredients
  • 1.5kg Pork Belly, skin on, bone in
  • 80ml Light soy sauce
  • 3 Tsp Cornflour
  • 1 Tsp Garlic powder
  • 2 Tsp Ground Ginger
  • 2 Tsp Roasted sesame oil
Instructions
  1. You will need 1.5kg of pork belly with skin on and bone in. Have your butcher cut it into short ribs of around 75mm or 3 inches.
  2. Place the ribs in your wok and cover them with boiling kettle water. Bring this to a boil, reduce the heat and simmer the meat for 10 minutes. Turn the belly over and continue to simmer for another 10 minutes.
  3. Remove the belly from the wok and cut the ribs apart.
  4. Combine the light soy sauce, cornflour, garlic powder, ground ginger and roasted sesame oil.
  5. Place the ribs in a roasting pan and pour the marinade over the meat. Toss them until everything is well coated. Allow these to marinate for 30 minutes.
  6. Over a medium hot barbecue, grill the ribs for 6 minutes per side.
  7. Turn the ribs onto the skin side then barbecue for a further 3 minutes. Remove the ribs from the heat and serve immediately with the accompaniments of your choice.

 

September 27, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Snack Food

Chinese Crispy Fried Pork Belly Rashers. Deep-Fried Pork Belly Rashers with Black Bean Marinade.

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Chinese Crispy Fried Pork Belly Rashers. Deep-Fried Pork Belly Rashers with Black Bean Marinade.
Author: 
Recipe type: Pork Belly / Deep-fried / Dim Sum
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
This is Part 2 of the Chinese Pork Ribs & Belly demonstration. To see Part 1, click the on-screen link. In this Episode, we slice the pork belly into rashers, marinate it in a rich fermented black bean marinade, coat it and deep-fry it to crispy golden perfection.
Ingredients
  • 600g Pork Belly, skin on
  • 2Tbs Rice win or dry sherry
  • 4 Tsp Caster sugar
  • 2 Tsp Salt
  • 2 Tsp Roasted sesame oil
  • 2 Tsp Garlic powder
  • 4 Tbs Fermented black beans, rinsed and finely chopped
  • 1 Tsp Dried chilli flakes
  • 4 Tsp Cornflour
Instructions
  1. Slice the belly into ¼ inch or 6mm rashers. Place these in a large mixing bowl and add the caster sugar, salt, garlic powder, chilli flakes, cornflour, black beans, rice wine and roasted sesame oil.
  2. Massage this all into the pork rashers, then allow to marinate for 2 hours in your refrigerator.
  3. Fill your wok or pan with oil to depth of 50mm or 2 inches and heat this to 190c or 350f.
  4. Working with 1 rasher at a time dip a rasher in the egg, then drench it in the cornflour. Carefully lower it into oil, then repeat until the pan or wok is full.remove the rashers from the oil using a pair of tongs as soon as they are crisp and golden.
  5. Transfer the rashers to platters and serve with the dipping sauces of your choice.

 

September 26, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Snack Food, Starters

Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs – Dim Sum Pork Ribs

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Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs - Dim Sum Pork Ribs
Author: 
Recipe type: Dim Sum / Cocktail Snacks / Pork Belly
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Chinese Steamed Pork Ribs is Part 1 of a 2 part demonstration covering Chinese Pork Belly. Part 2 will be published tomorrow. In Part 1, we separate the ribs from the belly, cut them apart, marinate them in a rich black bean sauce, then steam them to succulent perfection. In Part 2, tomorrow, we slice the belly into rashers, marinate it, then deep-fry it to crispy golden perfection.
Ingredients
  • Pork Belly, bone in, cut to 75mm / 3 inches wide
  • 1 Tbs Rice wine
  • 2 Tsp Caster sugar
  • 1 Tsp Salt
  • 1 Tsp Sesame oil
  • 1 Tsp Garlic powder
  • 2 Tbs Fermented black beans, rinsed and finely chopped
  • ½ Tsp Dried chilli flakes
  • 2 Tsp Cornflour
Instructions
  1. To start, have your butcher cut the entire belly into short ribs, about 75mm or 3 inches wide. You will use 1 of these strips for this series.
  2. Scrape the skin with the blade of your cleaver to get rid of any stray bristles.
  3. Cut the ribs away from the rest of the belly. Put the belly aside for tomorrow's episode.
  4. Cut the ribs apart and place them in a large mixing bowl.
  5. Add the caster sugar, salt, garlic powder, chilli flakes and cornflour. Add the finely chopped fermented black beans and the rice wine and roasted sesame oil.
  6. Massage this into the ribs thoroughly, then leave this to marinate in your refrigerator for 2 hours.
  7. Place a heat-proof plate in your steamer. Using 4 bamboo skewers form a bridge across the plate. Place the ribs on top of the skewers. Place the lid on the steamer and steam the ribs over rapidly boiling water for 25 minutes.
  8. Remove the steamer from the wok and serve the ribs immediately with the dipping sauces of your choice.

 

September 12, 2014 Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork

How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.

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How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.
Author: 
Recipe type: Pork Fillet / Barbecue / Grilled
Cuisine: Chinese / Cantonese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Char Siu is the perfect addition to a main meal, or as part of a Dim Sum feast. Marinated in a blend of Hoisin and bean sauce, char siu has a very distinctive flavor and aroma that keeps people coming back for more. Apart from the long marinating time, this Chinese barbecue pork recipe is quick and easy to make and will leave a lasting impression with your friends and loved ones.
Ingredients
  • 800g Pork Fillet
  • 45ml Hoisin sauce
  • 45ml Black bean sauce
  • 2 Cloves garlic, finely chopped
  • 2.5ml 5 Spice
  • 45ml Light soy sauce
  • 15ml Brown sugar
Instructions
  1. To start, you will need 800g of pork fillet. Place this in a stainless pan.
  2. Combine the hoisin sauce, black bean sauce, finely chopped garlic, five spice, light soy sauce and brown sugar in a jug and mix this until the sugar has dissolved.
  3. Spoon this marinade over the pork and allow this to marinate in your refrigerator for a minimum of 8 hours, preferably overnight, turning and re-coating every 6 hours.
  4. Remove the pork from the pan and transfer it to a rack in a roasting pan. Reserve the marinade for basting.
  5. Roast the pork in a preheated oven at 180c or 350f for 10 minutes.
  6. Remove from the oven and baste the pork liberally, then turn it over. Return the pork to the oven for another 10 minutes.
  7. Remove the pork from the oven and baste liberally again. Turn it over, and return it to the oven.
  8. Soften the honey in your microwave for a few seconds, then combine this with the leftover basting sauce.
  9. Remove the pork from the oven and brush liberally with the honey mixture. Turn the pork over and roast for 2 minutes.
  10. Remove from the oven brush the remaining honey mixture on and roast for a final 2 minutes.
  11. Carve the pork into thin slices at an angle and serve immediately with the accompaniments of your choice.

 

September 9, 2014 Chinese Recipes, Main Courses, Pork, Snack Food, Starters

Chinese Hoisin Pork Steamed Dumplings. Fragrant Hoisin Pork Flower Dumplings – Quick & Easy

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Chinese Hoisin Pork Steamed Dumplings. Fragrant Hoisin Pork Flower Dumplings - Quick & Easy
Author: 
Recipe type: Steamed Dumplings
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Chinese steamed dumplings make an elegant and styleful starter course, or a fantastic addition to a Dim Sum feast. This recipe is super-quick and easy, and is infinitely scaleable without any hassle.
Ingredients
  • 250g Pork fillet, roughly chopped
  • 2 Tbs Hoisin sauce
  • 1 Tsp Light soy sauce
  • 1 Tbs Oyster sauce
  • 1 Tsp Roasted sesame oil
  • 2 Cloves garlic
  • 6 Slices ginger
  • 6 Spring onions
  • 1 Tbs Cornflour
Instructions
  1. Place the pork fillet, hoisin sauce, light soy sauce, oyster sauce, roasted sesame oil, garlic, ginger, spring onion and cornflour into your food processor.
  2. Process this until it is fine, but not mushy.
  3. Working with one wonton wrapper, use a wet finger to wet the edges of the wrapper.
  4. Place a tablespoon of the pork filling in the center of the wrapper.
  5. Lift the corners up around the sides of the wrapper and crimp the folds in the wrapper together around the base causing the corners to stand upright. Bend the corners over to resemble the petals of a flower.
  6. Repeat this until all 16 dumplings are formed.
  7. Cut 16 squares of baking paper and pack the dumplings into your steamer. You will have to use both tiers of the steamer, or steam 2 batches.
  8. Fill your wok with water to just below half full and bring this to a rapid boil. Steam the dumplings for 12 minutes.
  9. Remove the steamer from the wok and transfer the dumplings to serving platters.
  10. Serve with the dipping sauces of your choice.

 

August 22, 2014 Main Courses, Pork, Snack Food, Starters

Crispy Fried Apple Cider Pork Ribs. Crispy Deep Fried Pork Belly Ribs, Apple Cider Infused.

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Crispy Fried Apple Cider Pork Ribs. Crispy Deep Fried Pork Belly Ribs, Apple Cider Infused.
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Perfectly tenderised and flavored with apple cider, then coated with a light batter and deep fried perfection, these deep fried ribs are outstanding. Simmered in apple cider and sherry to tenderize and flavor, then dipped in a light batter, this deep fried ribs recipe is unforgettable.
Ingredients
  • 800g Pork Belly, bone in, skin on
  • 660ml Apple cider
  • 140ml Full cream sherry
  • Water to cover
  • 2 Spring onions
  • 2 Bird's eye chillies
  • 2 Eggs
  • 4 Tbs Tapioca or cornflour
Instructions
  1. To start, you will need 800g of pork belly with the bone in and skin on. Have your butcher cut the belly into short ribs, 75mm or 3 inches in width.
  2. Cut the ribs apart and place them in a large pan. Pour over the apple cider and the sherry. Pour in enough water to almost cover the ribs.
  3. Bruise the spring onions with the back of your cleaver, and cut the chillis into quarters length-ways, then put these in the pan.
  4. Heat the pan over medium heat, bring it to a boil, reduce the heat and simmer for 45 minutes.
  5. Remove the pork from the pan and place it in a large mixing bowl.
  6. Combine the egg and the tapioca or cornflour in a jug and pour this over the ribs. Mix this thoroughly until the ribs are well coated.
  7. Fill your wok with oil to a depth of 50mm or 2 inches and heat this to 180c or 350f.
  8. Carefully lower half of the ribs into the oil and deep fry these for 2 to 3 minutes until crisp and golden, turning once during cooking.
  9. Remove these and drain on kitchen paper. Repeat with the remaining ribs.
  10. Transfer the ribs to platters and serve immediately with the accompaniments of your choice.

 

August 17, 2014 Chicken Recipes, Main Courses, Middle East, Pork, Poutry, Snack Food

Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.

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Chicken & Bacon Kefta Kebabs. Delicious Kefta / Kofta Kebabs using Chicken and Pork.
Author: 
Recipe type: Chicken / Poultry / Pork
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 5-10
 
Traditionally kefta / kofta kebabs are made with lamb. This recipe gives a slightly different spin using chicken, bacon and pork sausage meat. The pork sausage meat along with a little tapioca or cornflour binds the mixture into delicious kefta kebabs.
Ingredients
  • 500g Chicken breast meat
  • 150g Pork sausage meat
  • 200g Streaky bacon
  • 2 Tsp Salt
  • 2 Tbs Tapioca or cornflour
Instructions
  1. Chop the bacon into thin slices across the grain, then do the same with the chicken. Squeeze the meat from the pork sausages.
  2. Place this all in your food processor along with 2 tsp salt and 2 tbs of tapioca or cornflour.
  3. Process this until quite fine.
  4. Wet your hand and grab a large handful of the mixture, then proceed to mold it onto a 15cm or 6 inch skewer. Continue this process until all of the kefta kebabs are formed.
  5. To make the sesame kefta, roll them in the tapioca or cornflour.
  6. Roll them in the egg, making sure to wet all of the flour, then roll them in the sesame seed to get a good solid coating.
  7. Transfer these to a platter and allow the sesame coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 170c or 325f.
  9. Carefully lower the plain kefta into the oil, and fry these for 3 minutes per side. Remove these from the pan and drain them on kitchen paper.
  10. Carefully add the sesame coated kefta to the pan and fry these for 3 minutes per side as well. Remove these and drain on kitchen paper.
  11. Transfer the kefta kebabs to platters and serve immediately with the accompaniments of your choice.

 

August 15, 2014 Baking, Pork, Snack Food

How to Make Sausage Rolls in Shortcrust Pastry. Delicious Homemade Sausage Rolls.

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How to Make Sausage Rolls in Shortcrust Pastry. Delicious Homemade Sausage Rolls.
Author: 
Recipe type: Pastry / Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
How to Make Sausage Rolls in Shortcrust Pastry. Traditionally sausage rolls have always been made using puff / flakey pastry. This recipe uses shortcrust pastry which is a pleasant change from the messy stuff.
Ingredients
For the Pastry
  • 4 Cups plain flour
  • 2 Tsp Sugar
  • 180g Cold butter, cut into cubes
  • 1 Cup cold milk
  • 1 Egg yolk mixed with 1Tbs water, to glaze
For the filling
  • 400g Beef mince
  • 400g Pork mince
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • ½ Tsp Tumeric
  • ¼ Ground allspice
  • ¼ Cayenne pepper
  • ½ Tsp Garlic powder
  • 1 Tsp Onion salt
Chef's Notes
  • For a softer sausage more akin to the commercial fillings, replace 125g of the beef and 125g of the pork with 250g of mashed potato.
  • The filling can also be made entirely with pork, pork and chicken, or a combination of pork, chicken and bacon.
Instructions
  1. Place the flour and sugar in you food processor. Cut the cold butter into pieces and add this to the bowl. Run the processor on high speed until all of the butter has been cut into the flour and the mixture resembles fine bread crumbs.
  2. Add the cold milk to the bowl and mix until a dough forms and this comes away cleanly from the sides of the bowl.
  3. Remove the dough from the bowl, wrap it in cling wrap and refrigerate for at least 30 minutes.
  4. Add the beef and the pork the your processor, along with the cumin, coriander, turmeric, allspice, cayenne pepper, garlic powder and onion salt. Run the processor on high speed until the mince is twice as fine as it was and everything is thoroughly mixed.
  5. Divide the mixture into 8 portions and shape these into slightly flattened sausages.
  6. Remove the dough from the refrigerator, unwrap it and divide it into 2 halves. Roll the first half out into a long strip, roughly as wide as the sausages, and 5mm or just less than a quarter inch thick.
  7. Place one of the sausages on the pastry, leaving about 5cm or 2 inches below the meat. Trim the edges of the pastry, the roll the bottom pastry over the sausage. Trim this off and repeat this and repeat with the second half of pastry until all of the sausage rolls are formed.
  8. Rub a light coating of oil onto a baking sheet and transfer the rolls to the sheet.
  9. Whisk together the yolk of one egg with 15ml or 1 tbs of water. Brush the egg wash onto the rolls, the bake in a preheated oven at 210c or 410f for 20 to 25 minutes until golden.
  10. Remove from the oven and serve immediately.

 

July 17, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Sauce Recipes, Snack Food, Starters

Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.

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Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.
Author: 
Recipe type: Pork
Cuisine: Chinese
 
These Chinese barbecue pork ribs are outstanding! Perfectly tender, flavored with hoisin, soy, garlic and ginger, they are truly unforgetable. This recipe is super-easy, and it is a sure winner!
Ingredients
  • 1kg Pork ribs
For the marinade
  • 125ml Hoisin sauce
  • 45ml Light soy sauce
  • 45ml Rice wine, or dry sherry
  • 30ml Sugar
  • 45ml Tomato sauce
  • 3 Tbs finely chopped garlic
  • 3 Tbs finely chopped ginger
Instructions
  1. Get your butcher to cut the rack of ribs into 3 strips of short ribs.
  2. Place the ribs in your wok, or a large pan, cover with water and bring this to a boil.
  3. Reduce the heat to a simmer, and continue to simmer for 20 minutes.
  4. While the pork simmers, combine all of the marinade ingredients and stir until the sugar has dissolved completely.
  5. Remove the pork from the pan and cut the ribs apart.
  6. Place the ribs in a roasting pan and pour the marinade in. Stir the ribs around the pan until everything is coated with the marinade.
  7. Place the pan in your refrigerator and allow the ribs to marinate for at least 4 hours, preferably overnight.
  8. Heat your oven to 180c / 350f and bake the ribs for 25 minutes.
  9. Remove the pan from the oven, stir the ribs around the pan to re-coat with the marinade.
  10. Return the pan to the oven and bake for a further 20 minutes.
  11. Remove the pan from the oven, transfer the ribs to platters and serve immediately.

 

June 29, 2014 Main Courses, Pork

Salami, Bacon & Mustard Pork Fillet.

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Salami, Bacon & Mustard Pork Fillet.
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Pork fillet has a tendency to dry out when cooking. For this reason, you should bard the fillet before cooking. The barding in this recipe comes in the form of bacon, salami and mustard. The result is a beautifully tender and juicy pork fillet with a magnificent flavor.
Ingredients
  • 2 x 150g Pork fillets
  • 8 Slices of salami
  • 15g Parmesan, finely grated
  • 1 Egg, lightly beaten
  • Mustard, prepared - Hot English works best with this recipe
  • 6 Rashers wood-smoked bacon
  • 50g Butter
Instructions
  1. Slice laterally into the fillet, almost all the way through.
  2. Open the fillet up. Spread a little mustard onto 2 slices of salami, fold them in half and tuck them into the fillet.
  3. Close the fillet, then repeat with the second fillet.
  4. Spread more mustard onto the tops of the fillets, then cover each fillet with 2 slices of salami.
  5. Lie 3 rashers of bacon on your work surface, invert a fillet and place it on top of the bacon.
  6. Wrap the ends of the bacon over the fillet. Repeat with the second fillet.
  7. Sprinkle half of the parmesan onto a plate. Paint the top of one of the fillets with the egg, then roll it in the cheese. Paint the bottom of the fillet and repeat.
  8. Repeat this with the second fillet.
  9. Heat your pan over medium heat and add the butter.
  10. When the butter starts to bubble, carefully slide the fillets into the pan.
  11. Fry the fillets for 5 minutes per side on all four sides, totaling 20 minutes of cooking time.
  12. Remove the fillets from the pan and serve immediately with the accompaniments of your choice.

 

June 24, 2014 Barbecue, Chinese Recipes, Main Courses, Pork

Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.

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Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The amazing aroma and flavor of the 5-spice and ginger in this recipe, makes for an unforgettable feast. I am cooking this on my gas barbecue, but never fear, if you prefer doing this red cooked pork belly in your wok, the wok instructions are included in the recipe on our website http://Whats4Chow.com
Ingredients
  • 1.2kg Pork belly, deboned, rind on
  • Water to cover
For the Red Cooking Sauce
  • 600ml Water
  • 6 Spring onions, bruised with the back of your cleaver
  • 6 Slices ginger, smashed
  • 200ml Dark soy sauce
  • 60ml Rice wine or dry sherry
  • 5ml 5-Spice
  • 50g Soft brown sugar
Instructions
  1. With your cleaver at 90 degrees to the skin, scrape the skin to remove any stray bristles.
  2. Half-fill your barbecue pan, or wok with water and bring this to a boil
  3. Add the pork skin side down, return to a boil, and boil for 5 minutes.
  4. Remove the pork from the wok and drain the pan, or wok.
  5. Pour in the 600ml of water and add all of the other sauce ingredients. Bring this to a boil, then return the pork to the pan / wok skin side down.
  6. Bring this back to a boil, lower the temperature to a simmer, then simmer for 2 hours and 30 minutes, turning every 30 minutes.
Specific barbecue instructions
  1. You will have to add about 100ml of water every time you turn the pork to prevent the sauce from thickening too much, too soon, and burn as a result.
Specific wok instructions
  1. Turn the pork every 30 minutes, only add extra water if the sauce is particularly thick. Add a little water and lower the temperature if necessary.
To complete
  1. At the end of the cooking, the sauce will bubble like lava - thick and glossy. If you are cooking in your wok, and the sauce has not thickened enough, continue to simmer until it is.
  2. Remove the pork from the pan or wok to a carving board and allow it to stand for 5 minutes to firm up slightly.
  3. Carve into thin slices and serve on platters with the accompaniments of your choice.

 

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