Category: Pork

Pork recipes

June 20, 2014 Cheese, Main Courses, Pork

Crispy Crumbed Pork Loin Chops Stuffed with Brie & Strawberry Jam

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Crispy Crumbed Pork Loin Chops Stuffed with Brie & Strawberry Jam
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crumbed Stuffed Pork Loin Chop. Tender, succulent pork loin chops stuffed with brie and strawberry jam, then crumbed and crisp fried to perfection. This demonstration shows you exactly how to stuff and crumb a pork loin chop.
Ingredients
  • 2 Pork loin chops, deboned
  • 2 Slices Brie cheese, 8mm x 25mm x 50mm
  • 3 Tbs Whole strawberry jam
  • 2 Eggs
  • ½ Cup Tapioca flour
  • ½ Cup finely crushed corn flakes mixed with ½ cup all purpose flour
  • Oil to fry
Instructions
  1. Cut the base rind from the wedge of brie, then slice 2 slices 8mm thick.
  2. Using a very sharp knife, slice laterally through the center of the pork chops up to the fat.
  3. Flap the chops open ans spread some of the jam on the lower half of the inside.
  4. Place a slice of brie on top of the jam, then spread a little more jam on top of the brie.
  5. Flap the chops closed and press the edges closed.
  6. Drench the chops in the tapioca flour to get a good coating all over.
  7. Drench the chops in the eggs, making sure everything is well covered.
  8. Drench the chops in the cornflake mixture to get a good thick coating.
  9. Transfer the chops to a platter and lets the coating set for 20 minutes.
  10. Half fill your pan with oil and heat this to 180c or 350f.
  11. Carefully slide the chops into the oil. Fry for 3 minutes per side.
  12. Remove the chops and drain excess oil on kitchen paper.
  13. Serve immediately with a little extra strawberry jam and the accompaniments of your choice.

 

 

June 5, 2014 Chinese Recipes, Main Courses, Pork

Sweet & Sour Pork Ribs

How to make sweet and sour pork ribs recipe


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Sweet & Sour Pork Ribs
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Short pork ribs in a light batter, deep fried to perfection, then glazed with a rich sweet and sour sauce. Sweet & Sour Pork Ribs are a classic of Chinese cuisine. This recipe is quick and easy, and will definitely score points with your loved ones.
Ingredients
  • 800g Pork ribs, cut short to 50mm / 1 inch length
For the marinade
  • 2.5ml Salt
  • 2.5ml Fresh ground black pepper
  • 10ml Sugar
  • 30ml White wine vinegar
For the batter
  • 2 Large eggs, lightly beaten
  • 30ml Tapioca flour (you can substitute cornflour)
For the Sauce
  • 60ml Sugar
  • 60ml White wine vinegar
  • 30ml Light soy sauce
  • 30ml Tomato sauce
  • 100ml Chicken stock
  • 20ml Tapioca flour (you can substitute cornflour but the sauce will not be as glossy)
Other
  • ½ Green pepper, cut into thin strips
  • ½ Red pepper, cut into thin strips
  • ½ Yellow pepper, cut into thin strips
Instructions
  1. Have your butcher cut the ribs into short ribs, 50mm or 1 inch in length. Cut the ribs apart, place them in a large mixing bowl.
  2. Pour in the marinade ingredients, massage these into the ribs, and allow the ribs to marinade for 60 minutes, stirring every 15 minutes.
  3. Blend the egg with the tapioca flour, pour it over the pork and mix until everything is well coated.
  4. Half-fill your pan with oil, heat to 180c / 350f and fry half of the ribs for 3 minutes per side. Remove from the pan. Repeat with the remaining ribs.
  5. As the second batch of ribs finishes frying, add the first batch back to the pan and fry all of the ribs for a further 60 seconds per side. remove from the pan.
  6. Carefully pour the oil from the pan, leaving only the oil that sticks to the pan. Fry the peppers for 3 minutes until they tart brown on the edges.
  7. Add the sauce, stir briefly, then add the ribs. Stir these for 60 seconds until the sauce has totally thickened and glazed the ribs with a thick coating.
  8. Remove from the heat and serve.

 

June 3, 2014 Accompaniments, Garnishes, Pork, Snack Food

How to Make Crispy Pork Crackling

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How to Make Crispy Pork Crackling
Author: 
Recipe type: Pork
 
Making crispy pork rind crackling is quick and easy. You can use any pork skin for this, but most commonly you would use the rind from the pork belly. This recipe will take only 10 minutes to get perfect pork crackling.
Ingredients
  • Rind / skin of pork (pork belly rind is most commonly used)
  • Oil for frying
  • Salt, pepper, or the seasoning of your choice
Instructions
  1. Scrape the pork rind with the blade of your knife to remove any stray hairs.
  2. Cut the rind into thin strips, 5-10mm in width.
  3. Half fill your pan with oil, heat the oil to 180c or 250f and carefully drop the strips into the oil, piece by piece. (they must remain separate)
  4. Fry the strips for about 10 mins, or until the oil "stops frying". This means that all of the moisture in the rind has been removed, and they are ready.
  5. Drain the crackling on paper towel, season, and serve.

 

June 2, 2014 Barbecue, Beef, Cheese, Main Courses, Pork

Gourmet Blue Cheese & Bacon Burgers

Gourmet Bacon and Blue Cheese Burger


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Gourmet Blue Cheese & Bacon Burgers
Author: 
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This burger is good enough to go to war for. A beef and bacon combo patty stuffed with blue cheese, and served on our special homemade buns.
Ingredients
  • 600g Lean beef mince
  • 100g Streaky bacon
  • 5 ml Salt
  • 60g Blue cheese
  • 50g Butter
  • 4 x Gourmet burger buns (Click here for recipe)
  • Shredded crispy lettuce
  • Caramelized onion
  • Sliced pickled gherkin
  • Sliced cocktail tomatoes
Instructions
  1. In a large bowl, combine the beef, bacon and salt. Massage this together using your hands until it is well combined.
  2. Slice the blue cheese into 2mm thin slices.
  3. Toast the buns and prepare all of the other topping ingredients.
  4. Set your burger press to its thinnest setting and press out 8 burger patties.
  5. Working with 2 patties at a time, top one of the patties with some of the sliced blue cheese, leaving just enough space on the edge to seal.
  6. Place the other patty on top of this and gently press the edges down to seal the burger.
  7. Repeat with the remaining patties.
  8. Heat your pan over medium high heat, add the butter and fry the patties for 4 minutes per side. Remove from the pan and serve on the toasted buns with the other prepared toppings.

 

May 25, 2014 Main Courses, Pork, Sauce Recipes

Deep-fried Sesame Pork Fillet

Deep-fried sesame crusted pork fillet with cranberry sauce


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Deep-fried Sesame Pork Fillet
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This beautifully tender and succulent pork fillet is crusted in sesame seeds, then deep-fried to crisp, golden perfection. The sweet-sour cranberry sauce is also a pleasant change from the traditional apple sauce. Sesame crusted deep-fried pork fillet is a winner!
Ingredients
  • 2 x 250g Pork fillets
  • 60g Dried cranberries
  • 100ml Medium cream sherry
  • 2 x Large eggs, lightly beaten
  • 1 Cup flour
  • Cup Sesame seeds (un-hulled)
  • 30g Butter
  • Oil for deep frying
Instructions
  1. Drench the fillets in the flour, then roll them in the egg making sure to wet the ends as well.
  2. Roll the fillets in the sesame seed to get a good thick coating all over.
  3. Transfer the fillets to a large platter and allow them to set for 20 minutes.
For the Sauce
  1. Heat a saucepan over medium high heat, melt the butter and add the cranberries and sherry.
  2. Bring the pan to a boil and continue to boil until the liquid has reduced by half.
  3. Transfer the sauce to a bowl and puree until smooth using your stick blender.
  4. Return the sauce to the pan over low heat to keep it warm.
To Fry the Fillets
  1. Half fill your frying pan with oil and heat it to 170c / 325f.
  2. Lift the fillets one by one using a large spatula or egg lifter and slide them gently into the oil.
  3. Fry the fillets for 10 minutes, turning every 2 minutes.
  4. Remove the fillets from the pan, drain on kitchen paper and allow the fillets to rest for a couple of minutes.
  5. Serve the fillets onto platters, top each with half of the sauce and serve with the accompaniments of your choice.

 

May 15, 2014 Main Courses, Pork

Roast Gammon with Quince Jelly Glaze

Roast Gammon with Quince Jelly Glaze. How to cook glazed gammon. How to glaze a ham.


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Roast Gammon with Quince Jelly Glaze
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Roast glazed gammon or ham is a classic. This recipe uses a quince jelly glaze, but you can use any good quality fruit jelly / jam. This step-by-step demonstration video will show you exactly how to cook your glazed gammon or ham at home
Ingredients
  • 1 x 1.6kg Gammon (3.5lb)
For the Glaze
  • 250ml Quince Jelly / Jam
  • 2.5ml Ground Cloves
  • 2.5ml Ground Cinnamon
  • 2.5ml Ground Nutmeg
  • 15ml (1Tbs) Oil
  • 15ml (1Tbs) White wine vinegar
Instructions
  1. Place all of the glaze ingredients in a small saucepan and heat through until the jelly just melts. Remove from heat and put aside.
  2. Remove the gammon from its net and score the skin in a 12mm / ½ inch checker pattern.
  3. Place the gammon on a rack in your roasting pan and spread half of the glaze mixture over the top and sides of the gammon.
  4. Roast the gammon in a preheated oven at 180c / 350f for 30 minutes.
  5. Remove the gammon and touch up the glaze using some of the glaze mixture.
  6. Roast the gammon for a further 30 minutes, remove and touch up again.
  7. Roast for a further 20 minutes, then spread the remaining glaze over the gammon.
  8. Roast for a final 10 minutes at 200c / 400f
  9. Remove the roast from the oven, cover loosely with foil and rest for 15 minutes before carving and serving.

 

May 6, 2014 Accompaniments, Pork, Sauce Recipes

5 Spice Apple Cider Sauce

5 Spice Apple Cider Sauce. How to make apple sauce for pork dishes. Apple cider sauce recipe.


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5 Spice Apple Cider Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
 
Apple sauce is quick and easy to make. This sauce is flavorful and aromatic, infused with 5 spice and cider, it will compliment any pork dish. For more "Learn to Cook" videos, please subscribe to our channel!
Ingredients
  • 275g Peeled and chopped apple
  • ½ Tsp 5 Spice
  • 100ml Sweet apple cider
  • 50g Butter
Instructions
  1. Heat you pan over medium heat
  2. Add the butter, apple and 5 spice
  3. Fry the apple for 5 minutes until tender
  4. Add the apple cider and continue to fry for a further 5 minutes until the apple is very soft and the juice is syrupy
  5. Transfer the apple to a jug and puree with your stick blender until smooth

 

May 3, 2014 Main Courses, Marinades and Rubs, Pork

Spicy Peanut Crusted Pork Loin Chops

Spicy Peanut Crusted Pork Chops


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Spicy Peanut Crusted Pork Loin Chops
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These spicy peanut crusted pork chops are second to none. Juicy, tender and succulent pan-fried pork chops, crusted in spicy peanuts will have you wishing for more! Quick and easy to make, our step-by-step recipe will have you wowing your guests in no time! For more "Learn to Cook" videos like this, please subscribe to our channel!
Ingredients
  • 2 x 200g Pork Loin Chops
  • 100g Roasted, salted peanuts
  • 2 Tsp Cayenne pepper
  • 2 Tbs Butter
  • 1 Egg lightly beaten
  • 4 Tbs Sour cream
  • Salt and pepper to season
Instructions
  1. Stand the pork chops up on the fatty side and press 2 skewers through the chopps just above the fatty layer
  2. Flip the chops over and season the skin liberally with salt and pepper
  3. Heat you pan over medium high heat, add a tablespoon of butter
  4. Stand the chops up in the pan on the fatty side and fry for 8-10 minutes until the skin is crisp, well browned and the fat has rPaint the chops endered and is translucent
  5. Place the peanuts and cayenne in the your food processor or spice grinder and process until they resemble fine gravel and the peanut fragments are coated with the cayenne
  6. Remove the chops from the pan, remove the skewers, separate and allow to cool for 10 minutes.
  7. Paint the chops with eggs and press liberal amounts of the peanut mix into the surface of the chops. Turn over and repeat with the other sides.
  8. Wipe out your pan, reheat over medium high heat and the chops for 31/2 minutes per side
  9. Remove the chops from the pan and place on serving platters. Top the chops with a couple of tablespoons of sour cream and serve immediately

 

April 30, 2014 Main Courses, Pork

Stuffed Pork Loin Roast

Stuffed Pork Loin Roast


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Stuffed Pork Loin Roast
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
There are dozens of pork loin roast recipes out there, but the secret is in the way the meat is cut, and the type of filling you stuff the pork loin with. Most recipes remove the loin from the actual cut, resulting in a dry, and tasteless meal. Watch our video for the best way to do stuffed pork loin roast, and then don't be scared to try different fillings once you've tried ours! For more "Learn to Cook" recipes, please subscribe to our channel!
Ingredients
For the Filling / Stuffing
  • 1½ Cups chopped spring onion
  • 1 Tbs Dried basil
  • 2 Tsp Dried rosemary
  • ½ Tsp Salt
  • ¼ Tsp Pepper
  • 65g Feta cheese
  • A few sprigs of fresh rosemary
The Meat
  • 1 x 1.2kg Deboned pork loin, skin removed, fat on
Instructions
  1. Place all of the stuffing ingredients in a bowl and blend them to a paste using your stick blender. You can do this in a processor as well.
  2. Place the pork on your chopping board fat side down and cut laterally through the loin, almost all the way through
  3. Open up the loin and spread all of the spring onion puree onto the butterflied pork
  4. Fold the loin closed and transfer the meat to a roasting pan
  5. Season the fat liberally with salt and pepper, then make 9-12 deep incisions into the fat (almost all the way through the meat)
  6. Insert a sprig of fresh rosemary into a few of the incisions
To Roast
  1. Roast the pork in a preheated oven at 180c or 350f for 75 minutes.
  2. Remove the roast from the oven, cover with foil for 15 minutes before carving and serving

 

April 17, 2014 Barbecue, Chinese Recipes, Pork

Crispy Crackling Barbecued Pork Belly.

Crispy crackling pork belly. Crispy pork belly on the barbecue.


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Crispy Crackling Barbecued Pork Belly.
Author: 
Recipe type: Pork/Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Barbecued pork belly with the tastiest, crisp crackling. This recipe demonstration will show you exactly how to get the crispest crackling ever!
Ingredients
  • 1.2kg / 2.6lb Pork belly, deboned, skin on, skin scored
  • 2 Tbs Hoisin sauce
  • 1 Tbs Light soy sauce
  • 1 Tbs Oyster sauce
  • 3 Tbs Ginger, finely chopped
  • 3 Tbs Garlic, finely chopped
  • 10 Spring onions, bruised with the back of your cleaver
Instructions
Preparation
  1. Place the pork belly skin / fat side down on your ribbed barbecue skillet
  2. Spread the garlic and ginger over the pork belly
  3. Bruise the spring onions with the back of your knife / cleaver
  4. Arrange the spring onions on top of the meat
  5. Combine and mix together the hoisin sauce, soy sauce and oyster sauce
  6. Drizzle this over the pork
To barbecue
  1. Light 2 burners on your gas barbecue and set them to the lowest flame
  2. Place the ribbed skillet over the flame and close the hood
  3. Allow this to cook for 80 minutes. As a reference the temperature gauge should show between 100c and 135c - adjust accordingly
  4. After 80 minutes, turn the pork over and continue to barbecue with the hood open, for another 10 minutes
  5. Remove the pork from the barbecue and transfer it to a carving board
  6. Cut the pork into cubes along the scoring lines in the skin and serve immediately with soy sauce and hoisin sauce for dipping

 

March 27, 2014 Chinese Recipes, Main Courses, Pork, Sauce Recipes

Red Cooked Pork Knuckle


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Red Cooked Pork Knuckle
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce.
Ingredients
  • 2 x 750g Pork knuckles (NOT pickled)
For the master sauce
  • 4 Spring onions, bruised
  • 4cm (1½+ inch) Ginger cut into rounds
  • 2 Tbs Szechuan peppercorns
  • 100ml Light soy sauce
  • 1Tbs (15ml) Oyster sauce
  • 1Tbs (15ml) Hoisin sauce
  • 1Tbs (15ml) Hot chilli sauce
  • 1 Liter good quality chicken stock
  • Water to cover
For the sauce
  • 1 Cup of the reserved master sauce
  • 2 Tsp Cornflour dissolved in a little water
  • 1 Tbs Sugar
  • 1 Tbs White wine vinegar
  • 2 Tbs (30ml) Good quality tomato sauce
Instructions
For the knuckles
  1. Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone
  2. Place the knuckles in a pot along with all of the master sauce ingredients
  3. Bring the pot to the boil and continue to boil for 60 minutes
  4. Reduce the heat and simmer the pot for a further 60 minutes
  5. Remove from the heat and transfer the pork to a roasting pan
  6. Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered
  7. Remove from the oven and transfer the knuckles to a carving board
  8. The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles.
  9. Carve the meat thinly and arrange on platters
For the sauce
  1. Strain the master sauce and measure 1 cup of the strained sauce
  2. Add this and all of the other sauce ingredients to a pan over medium heat
  3. Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy.
  4. Spoon the sauce over the pork and serve

 

March 20, 2014 Barbecue, Main Courses, Pork

Pork Kebabs with Pineapple Ginger Butter Sauce

Pork Kebabs with Pineapple Ginger Butter Sauce


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Pork Kebabs with Pineapple Ginger Butter Sauce
Author: 
Recipe type: Pork
Serves: 2
 
Beautifully succulent pork kebabs barbecued to perfection with pineapple ginger butter basting.
Ingredients
  • 500g Pork neck meat, cut into 20mm cubes (¾ inch)
  • 3 Tbs Light soy sauce
  • 2 Tbs Cornflour
  • 6-8 10cm (4 inch) skewers
  • 1 Portion of Pineapple Ginger Butter Sauce
Instructions
  1. Whisk the cornflour into the light soy sauce until totally dissolved
  2. Pour this over the pork, mix it in well and allow the pork to marinade in your refrigerator for 3-5 hours
  3. Heat your grill / barbecue to medium hot and grill the kebabs for 4 minutes per side
  4. Start basting with the pineapple butter after the first turn
  5. After the final 4 minutes, turn once more and continue for another 4 minutes (total grill time 20 minutes)
  6. Remove from the grill and serve immediately with a little more of the pineapple butter and the accompaniments of your choice.

 

 

 

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