Succulent Roast Pork
This recipe is perfect to feed a crowd and the shoulder or gigot of pork are the best cuts to use. This is best served warm. If you are nervous about tying up the joint, bring the stuffing down to your butchers and get him to do it for you.
Recipe
2kg boneless shoulder or gigot of pork with rind on (at room temperature)
2 fresh rosemary sprigs, leaves removed and finely chopped
50g mature hard cheese, finely grated
4 garlic cloves, finely chopped
4 tablesp. flat-leaf parsley, chopped
Maldon sea salt and freshly ground black pepper
Boiled potatoes and baby carrots, to serve
Cooking time
2 hours 30 minutes
Serves 10
Method
Preheat the oven to Gas Mark 5,190ºC (375ºF). Open out the pork onto a clean work surface and season generously. Sprinkle over the chopped rosemary, cheese, garlic and parsley in an even layer. Tightly roll the pork back up to enclose the filling completely.
Tie with string at 2cm intervals to keep the meat in shape. If the skin is not already scored, use a small sharp knife to score the skin between the strings. Wipe off any excess moisture with kitchen roll and sprinkle with salt.
Place in a roasting tin and roast for 20 minutes per 500g plus 20 minutes. For the last 20 minutes of cooking time, increase the oven temperature to Gas Mark 7, 220ºC (425ºF), so, if the joint is exactly 2kg, it will take one hours and 40 minutes until cooked through and tender with crispy crackling.
Leave the roast pork to rest in a warm place for 30 minutes, as it is actually best served warm. Carve into thin slices and arrange on warmed plates with the potatoes and baby carrots. Spoon over the pan juices to serve.
Stir-fried Pork and Ginger Noodles
This is a great stir-fry that’s cooked and on the table in under 10 minutes. It uses straight to the wok noodles, which are now readily available in supermarkets. Of course you could use regular egg noodles and just soak them first according to packet instructions.
Recipe
2 tablesp. sunflower oil
450g pork stir-fry strips
5cm piece root ginger, peeled and shredded
2 red peppers, cut in thin strips
1 bunch scallions, trimmed and shredded
1 red chilli, seeded and thinly sliced
4 tablesp. dark soy sauce
2 teasp. oriental chilli oil (optional)
1 teasp. clear honey
2 teasp. white wine vinegar
2 x 300g packets straight to the wok medium noodles
Handful fresh basil leaves
Cooking time
10 minutes
Serves 4
Method
Heat a wok until smoking hot. Add the oil and swirl up the sides, then tip in the pork strips and stir-fry for 3-4 minutes until well sealed and lightly browned. Tip in the ginger with the peppers, scallions and chilli and stir-fry for another 30 seconds.
Mix the soy sauce, chilli oil (if using), honey and vinegar in a bowl and then pour into the wok and tip in the noodles. Toss together until well combined and cook for another 1-2 minutes until the noodles have all separated and are piping hot. Stir in the basil leaves, then divide among warmed bowls to serve.
Pan-fried Pork Chops with orange and rosemary
These pork chops are cooked until they’re beautifully golden but still tender and moist. Of course they would also be delicious cooked on the barbecue or under the grill.
Recipe
1 orange
2 tablesp. olive oil
1 teasp. good quality mustard
1 teasp. rosemary, chopped
4 x 150g bone-in loin pork chops, each about 2.5cm thick
Salt and freshly ground black pepper
Jacket potatoes and lightly dressed mixed salad, to serve
Preparation time
30 minutes
Serves 4
Method
Finely grate the rind from the orange into a bowl and then squeeze in the juice. Whisk in the olive oil, mustard and rosemary. Season and pour into a shallow non-metallic dish. Add the pork chops, turning to coat. Cover with clingfilm and set aside for at least 15 minutes or up to 24 hours in the fridge to allow the flavours to penetrate the meat.
When you are ready to cook, preheat a griddle pan until smoking hot. Shake off the excess marinade from the pork and add to the griddle pan. Cook for 10-12 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.
Serving Suggestions
Arrange the pork chops with the jacket potatoes on warmed plates. Have a bowl of salad to hand around separately.
Pork Fillet with prunes
This is delicious served with some spinach and a root vegetable puree. To make the purée simply steam 450g each of parsnips and potatoes until tender. Mash well and add 100ml of milk and a knob of butter, then blend with an electric hand whisk until you
Recipe
12 ready-to-eat prunes
300ml dry white wine
450g pork fillet/pork steak
2 tablesp. seasoned flour
25g butter
1 tablesp. redcurrant jelly
150ml cream
½ lemon, pips removed
Salt and freshly ground black pepper
Root vegetable pureé (see intro) and spinach, to serve
Cooking time
20 minutes
Serves 4
Method
Place the prunes in a bowl with the wine and set aside to soak for 30 minutes to allow them to plump up.
Trim the pork and cut into 1cm slices. Place on a clean work surface, then gently press down with the heel of your hand to flatten them out slightly.
Place the flour on a plate and then use to dust the pork, shaking off any excess.
Heat the butter in a large frying pan and, when foaming, cook the pork for 1-2 minutes on each side. Transfer to a plate and set aside – you may have to do this in batches depending on the size of your pan.
Strain the wine into the hot pan and bring to the boil, then reduce the heat and simmer until reduced by two-thirds. Stir in the redcurrant jelly and cook for another 2 minutes, stirring until melted. Add the cream, prunes and pork, then season to taste and simmer gently for 2-3 minutes until the pork is cooked through. Add a good squeeze of lemon juice and season to taste, then pile the spinach on to plates and spoon over the pork mixture. Serve with the root vegetable pureé.
Pork Pitta Pockets
Another high speed recipe idea for a busy lifestyle – ready in 10 minutes
Recipe
450g lean pork, cut into thin strips
2 peppers, deseeded and sliced
Spicy Marinade
1 tablesp. curry paste
1 tablesp. oil,
Salt and black pepper
To Serve:
Mixed salad leaves
Olive oil and lemon juice
4 pitta bread, toasted
Greek-style yoghurt or mayonnaise (optional)
Pinch salt
Method
Mix the curry paste, oil and seasoning. Pour it over the pork and mix well.
Cook for 5-6 minutes in a hot pan. Then add the peppers and cook for another minute or two.
Toss the lettuce leaves in some olive oil and lemon juice. Pile into the pitta bread. Top with pork strips and peppers.
Serving Suggestions
Serve with some Greek style yoghurt or mayonnaise (optional).
Pork Burgers with Red Pepper & Mango Salsa
Great Flavor, Light & Colorful
Recipe
450g minced pork
1 onion, finely chopped and sautéed in oil
1-2 cloves garlic, chopped
1 chilli, chopped
A handful of coriander and scallions, chopped
Salt & black pepper
Red Pepper & Mango Salsa
1 mango, diced
1 avocado, diced
1 red pepper, diced
A handful of coriander and scallions, chopped
2-3 tablesp. oil
1 chilli, chopped
½ teasp. sugar
Juice 1 lime or ½ lemon
Salt & black pepper
Serves 4
Method
Mix the burger ingredients together. Shape into 4 burgers. Barbecue until fully cooked, 7- 8 mins. on each side. Mix the salsa ingredients together.
Serving Suggestions
Serve with the burger, bap and salad leaves.
Black Bean Pork with Chilli Oil
Simple to make and very tasty
Recipe
450g minced pork
1 tablesp. oil 1 onion, finely chopped and sautéed
½ teasp. Chinese black beans, chopped and mixed with
2 cloves of chopped garlic or 2 tablesp. Black Bean Sauce
125ml tomato juice
125ml chicken stock
1 tablesp. Soy Sauce
Serves 4
Method
Sauté the mince in a very hot pan, add all other ingredients and simmer for 20 mins. until the sauce thickens. Taste for seasoning
Serving Suggestions
Add 4 portions of cooked pasta to the hot sauce and heat through. Serve with a drizzle of chilli oil and chopped coriander
Pork Kebabs with Lime and Nectarine Salsa Dressing
Any fruity salsa is delicious with pork
Recipe
450g pork pieces, cut into small dice
225g vegetable selection chopped: pepper, red onion, courgette
Marinade
Juice of 1 lime
1 clove garlic, chopped
1 tablesp. oil
1 tablesp. soy sauce
Salt and black pepper
Salsa
2 nectarines, stoned and chopped
1 red onion, finely chopped
1 green chilli, chopped
juice of 1 lime
1 tablesp. coriander, chopped
2 tablesp. oil
1 tablesp. soy sauce
Serves 4
Method
Thread the pork and vegetables on to 8 skewers. Mix the marinade ingredients together and pour it over the kebabs. Leave the kebabs in the fridge until you are ready to cook.
Salsa
Mix the salsa ingredients together and taste for seasoning. Barbecue the kebabs for 7- 8 mins. on each side until fully cooked. Serve with the salsa.
Pork Meatballs with Cherry Tomato Dressing
Spicy, Tasty & Easy
Recipe
450g minced pork
1 clove garlic, chopped
1 teasp. ginger, chopped
1 tablesp. soy/fish sauce
1 tablesp. basil, chopped
1 chilli, chopped
Salt & black pepper
Dressing
1-2 tablesp. oil
½ kg cherry tomatoes, cut in half
2-3 shallots, sliced
2 tablesp. Soy/fish sauce
1 red chilli, sliced
1 tablesp. basil, roughly chopped
Serves 4
Method
Mix all the meatball ingredients together and shape into approximately 16 little balls. Heat some oil in a large pan. Cook the meatballs until fully cooked, 10-15 mins, keep warm. In another pan make up the dressing, heat the oil. Sauté cherry tomatoes and shallots until well browned. Add the soy/fish sauce, chilli and basil. Taste for seasoning. Mix the meatballs and dressing together in a large serving bowl, serve with rice or noodles.
Roast Smoked Loin of Pork with Herb Mash, Buttered Cabbage and Whiskey Jus
Recipe
1½ kg (3 lbs) smoked loin of pork (Kassler)
250ml (½ pt) cider
Sprig of thyme
1kg (2 lbs) creamy mashed potatoes, kept warm
2 tablesp. chives and parsley
4-6 tablesp. very finely chopped cabbage, cooked in a small amount of water, salt and butter
8-12 roast shallots
Butter
Dash of Whiskey
Serves 4
Method
Set oven Gas Mark 6, 200°C (400°F). Roast the kassler for approx. ½-1 hour. Halfway through cooking add in the cider and thyme. When the meat is cooked, wrap and keep warm. Boil up the juices in the pan. Set aside. Mix the creamy potatoes with the chives and parsley.
Serving Suggestions
Pipe or spoon the potatoes onto the plate. Carve the meat and lay on the bed of potato. Spoon the cabbage onto the plate plus the roast shallots. Finally boil up the juices again adding a dash of whiskey and a knob of butter. Taste for seasoning and spoon around the meat.
Thai Pork Green Curry
It’s so easy!
Recipe
1 tablesp. oil
1 onion, finely chopped
1 tablesp. green curry paste
1 can coconut milk
1 pork steak/fillet, cut into thin strips
1 red chilli, sliced
2 cloves garlic, chopped
1 tablesp. fish sauce/soy sauce
Half tablesp. sugar
2 lime leaves or 2 teasp. lime zest
Handful basil leaves, chopped
Salt to taste
Serves 4
Method
Heat the oil in a large pan. Sauté the onions until well browned.
Stir in the curry paste and cook for a moment or two. Add the coconut milk and simmer for 2-3 minutes. Then add all remaining ingredients including the meat.
Stir well, cover and simmer gently for 5-7 minutes until the pork is cooked. The amount of time depends on how thin the strips of pork are.
Serving Suggestions
Serve with rice or noodles.
Paprika Spiced Pork Belly
This is a good way to feed your friends when you are on a budget!
Recipe
1½ kg. pork belly in one piece, rind on, well scored
1 tablesp. smoked paprika
1 teasp. salt
Dressing
4 tablesp. olive oil
2 garlic cloves, chopped
2 teasp. smoked paprika
2 scallions, chopped
1 tablesp. fresh coriander
1 red chilli, chopped
Salt and black pepper
Serves 6
Method
Set the oven 180ºC (350Fº) Gas Mark 4.
Place the pork on a rack over a deep roasting tin, then pour half
a kettle of boiling water over the rind, discard the water, dry off the pork with kitchen paper, this will help to give you really crisp crackling.
Mix the smoked paprika and salt together. Spread it over the rind and meat. Place the pork back on the rack over the roasting tin and place in the hot oven for 2 hours approx. If you are barbecuing, finish on the hot barbecue for the last half hour.
To make the dressing – heat the olive oil, add the garlic and allow the garlic to just turn golden – no more, tip the oil and garlic into the processor. Add the smoked paprika, scallions, coriander, chilli and whiz for a minute, taste for seasoning.
Serving Suggestions
Serve the pork in thick slices with a spoonful of the dressing. Very good with potato wedges cooked in the oven with the pork, season the wedges with sprinkling of smoked paprika and salt – delicious
Pork Chops with mushrooms and garlic
Most supermarkets are now selling a mixed packet of gourmet or wild mushrooms, which would be perfect to use in this dish. However, if you prefer you could use button or chestnut mushrooms.
Recipe
1 tablesp. olive oil
4 x 100g lean pork chops, well trimmed
150g packet gourmet mushrooms sliced
1 garlic clove, crushed
2 tablesp. medium sherry
200ml creme fraiche
Boiled potatoes and green beans, to serve
Salt and freshly ground black pepper
Small knob of butter
2 shallots, finely chopped
Cooking time
30 mins
Serves 4
Method
Preheat the oven to Gas Mark 4, 180C (350F). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season to taste.
Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring. Add the mushrooms and garlic and season to taste, then saute for another few minutes until the mushrooms are just tender.
Pour the sherry into the pan and allow to bubble down, then stir in the creme fraiche until just heated through. Spoon over the pork chops and bake for 20 minutes until the pork chops are completely cooked through. Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.
Teriyaki pork with Bean Sprouts and Carrot Salad
This is tasty low fat dish, but you don’t have to be on a diet to enjoy it!
Recipe
1 kg. lean, leg of pork roasting joint – if the joint is tied, remove the twine and lay the meat out flat
Marinade
3 tablesp. Teriyaki marinade
Juice of a lemon
Salad
4 carrots, grated
1 pack bean sprouts, washed
100g mange-tout, thinly sliced
Dressing
1 tablesp teriyaki marinade
1 tablesp. rice vinegar
2 tablesp. oil
1 tablesp. soy sauce
1 chilli, chopped
2-3 scallions, chopped
½ teasp. sugar
1 tablesp. coriander chopped
Serves 6
Method
A day ahead if possible mix the teriyaki marinade with the lemon juice. Coat the meat in the mixture and leave in the fridge overnight.
To cook, set the oven 180ºC (350ºF) Gas Mark 4.
Roast the meat for 50-60 minutes. It could also be finished for last 10-15 mins on the barbecue.
Mix the salad ingredients together in a large bowl. Combine the dressing ingredients in the food processor, check the seasoning. Mix half the dressing through the salad, set aside. Slice the pork very thinly and serve with the salad, remaining dressing and rice or potatoes. Any leftovers make a great sandwich filling in good bread.
Pork with Apple and Cider
A lovely creamy pork dish. You could also use diced pork fillet, just reduce the cooking time to one hour.
Ingredients
500g pork, shoulder or gigot, well trimmed and diced
1–2 tablesp. olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 good tablesp. plain flour
250mls dry cider
1 large cooking apple, chopped
3 tablesp. cream
1 bay leaf
Salt and freshly-ground black pepper
Garlic Topping
25g butter
1 clove garlic, chopped
50g breadcrumbs
Grated rind of a lemon
1 tablesp. fresh parsley, chopped
Serves 4
Method
Preheat the oven to Gas Mark 4, 180°C (350°F).
Heat a tablespoon of oil in a frying pan. Add the pork, a few pieces at a time, and brown well. Remove the meat as it browns to a shallow baking dish. Add a little more oil to the pan if necessary. Add the onion and garlic and cook for a couple of minutes until softened. Then add the flour and cook for a minute or two. Add the cider, stirring all the time. Then add the apple, cream, bay leaf and seasoning. Pour the sauce over the pork in the baking dish. Cover with foil and cook in the preheated oven for approximately 1½ hours or until the pork is tender.
Meanwhile make up the topping. Melt the butter in a large pan. Add the garlic and breadcrumbs. Toss together for two to three minutes until crispy. Add the lemon rind, parsley and a little seasoning. Set aside.
When the pork is cooked, taste for seasoning.
Serving Suggestions
Sprinkle the Garlic Topping over the pork and serve with mashed potatoes with a little wholegrain mustard mixed through them.
Pork Vindaloo
Vindaloo usually means very, very hot but you can control the heat by putting in just as many chillies as you think you can manage!
Ingredients
1 kg shoulder pork, well trimmed and cut into cubes
Vindaloo Paste
2 teasp. coriander seeds
2 teasp. cumin seeds
2-3 dried red chillies
1 teasp. black peppercorns
1 teasp. black mustard seeds
1 tablesp. white wine vinegar
½ teasp. salt
2 teasp. brown sugar
Sauce
1 tablesp oil
2 large onions, finely chopped
4 cloves garlic, chopped
1 tablesp. ginger, chopped
2 teasp. turmeric
2 tablesp. cream
1 teasp. cardamom seeds
½ stick cinnamon (approx. 2cm)
1 tin of chopped tomatoes
Serves 6
Method
Roast the coriander and cumin seeds in a small pan. Transfer to a coffee/spice grinder or mortar and pestle. Add the chillies, peppercorns and mustard seeds and grind for a moment or two. Transfer to a bowl. Add the vinegar, salt and sugar and stir well. Set aside.
In a deep flameproof casserole, heat the oil and fry the onions until really brown. Then add in the garlic, ginger and turmeric. Stir in the cream. Add the cardamom seeds, cinnamon stick and chopped tomatoes. Simmer gently while you brown the meat.
In another pan heat some extra oil and brown the meat well. Transfer the meat as it browns to the sauce. Stir in the vindaloo paste. Cover the casserole and cook for 50-60 minutes.
Taste for seasoning. Serve with and a bowl of cucumber raita – grated cucumber mixed with plain yoghurt, seasoned with salt, ground cumin and chopped mint. Also delicious served with the pork are cubed potatoes boiled in turmeric flavoured water, with cauliflower florets added in for the last 3-4 minutes. When cooked, drain well and toss in hot oil seasoned with cumin seeds, chopped scallions and chopped chilli. Delicious!
Shortcut: Use a good quality ready made vindaloo or curry paste.