• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — green salad

    Blog Menu

    Honey-Turmeric Pork with Beet and Carrot Salad

    A little honey in the marinade helps these cutlets caramelize guaranteeing they'll be nicely browned despite the super-short cooking time.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 pieces
        •   Kosher salt and freshly ground black pepper
        •   2 garlic cloves, finely grated
        •   1½ teaspoons finely grated peeled turmeric or ½ ground turmeric
        •   ½ cup plain whole-milk yogurt
        •   ¼ cup honey
        •   2 tbsps (or more) fresh lemon juice, divided
        •   2 tbsps vegetable oil
        •   3 small beets, scrubbed, thinly sliced
        •   3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
        •   2 tbsps finely chopped fresh chives
        •   2 tbsps olive oil
        •   Flaky sea salt

    Method

    1. Pound pork between 2 sheets of plastic wrap to ¼" thick; season with kosher salt and pepper. Whisk garlic, turmeric, yogurt, honey, and 1 Tbsp. lemon juice in a small bowl; season with kosher salt and pepper. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
    2. Remove cutlets from marinade, letting excess drip off. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side. Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 Tbsp. vegetable oil.
    3. Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 Tbsp. lemon juice in a small bowl. Season with kosher salt, pepper, and more lemon juice, if desired. Serve pork topped with salad and sprinkled with sea salt.



    This great family recipe is thanks to Bon appetit Recipes at https://www.bonappetit.com/recipe/honey-turmeric-pork-with-beet-and-carrot-salad

    Parmesan Pork Chops with Spinach Salad

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   3 medium tomatoes, seeded and chopped
        •   1 tablespoon olive oil
        •   1 tablespoon lemon juice
        •   1 small garlic clove, minced
        •   1/2 teaspoon salt, divided
        •   1/4 teaspoon pepper, divided
        •   12 large egg whites
        •   1 tablespoon Dijon mustard
        •   1/2 teaspoon dried oregano
        •   1/2 cup dry bread crumbs
        •   3 tablespoons grated Parmesan cheese
        •   4 thin boneless pork loin chops (1/2 inch thick and 3 ounces each)
        •   4 cups fresh baby spinach

    Method

    1. In a large bowl, combine tomatoes, oil, lemon juice, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to combine.
    2. In a shallow bowl, whisk egg whites, mustard, oregano and the remaining salt and pepper until blended. In another shallow bowl, mix bread crumbs with cheese. Dip pork chops in egg white mixture, then coat with bread crumb mixture.
    3. Place a large nonstick skillet coated with cooking spray over medium heat. Add pork chops; cook 2-3 minutes on each side or until golden brown and pork is tender.
    4. Add spinach to tomato mixture; toss to combine. Serve with pork chops.



    This great family recipe is thanks to Taste-of-Home Recipes at https://www.tasteofhome.com/recipes/parmesan-pork-chops-with-spinach-salad/

    Spicy Pork Salad

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6

    Ingredients

        •   3 tbsps vegetable oil, divided
        •   1 garlic clove, finely chopped
        •   4 teaspoons hot chili paste (such as sambal oelek), divided
        •   1 pound ground pork
        •   2 teaspoons finely grated lime zest
        •   1/2 cup fresh lime juice (3-4 limes)
        •   2 tablespoons fish sauce (such as nam pla or nuoc nam)
        •   1 tablespoon (packed) light brown sugar
        •   1 small red onion, half finely chopped, half sliced
        •   2 cups (packed) fresh mint leaves, 1 cup chopped
        •   1 head of butter lettuce, leaves separated
        •   1 English hothouse cucumber, thinly sliced

    Method

    1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and 2 teaspoons chili paste. Cook, stirring constantly, until garlic is softened, about 1 minute. Add pork and cook, breaking up with a spoon, until pork is cooked through, 6-8 minutes. Transfer pork mixture to a plate and let cool.
    2. Meanwhile, whisk lime zest, lime juice, fish sauce, brown sugar, remaining 2 tablespoons oil, and remaining 2 teaspoons chili paste in a small bowl to combine.
    3. Combine chopped onion, chopped mint, and half of dressing in a medium bowl. Add pork mixture and toss to combine. Toss lettuce, cucumber, sliced onion, whole mint leaves, and remaining dressing in a large bowl. Arrange salad and pork on a platter.



    This great family recipe is thanks to Bon Appetit Recipes at https://www.bonappetit.com/recipe/spicy-pork-salad

    Pork Chop with Apple and Celery Root Salad

    For this pork chop recipe, the target temperature for the meat might be lower than what you're used to. That's because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

    Pork Chop:

        •   1 double-cut pork chop (1½–2 pounds)
        •   1 tablespoon Diamond Crystal or 1½ teaspoons Morton kosher salt
        •   1 teaspoon freshly ground black pepper
        •   ½ teaspoon sugar
        •   2 tablespoons olive oil

    Salad and Assembly:

        •   1 large egg yolk
        •   1 garlic clove, finely grated
        •   ¼ cup red wine vinegar
        •   1 tablespoon Dijon or horseradish mustard
        •   1 teaspoon honey
        •   ½ cup olive oil, plus more for drizzling
        •   1 tablespoon Dijon or horseradish mustard
        •   Kosher salt, freshly ground pepper
        •   8 cups torn red leaf lettuce (from about 1 head)
        •   4 cups torn frisée (from about 1 head)
        •   ½ small celery root (celeriac), peeled, cut into matchsticks (about 2 cups)
        •   1 apple, cut into matchsticks
        •   2 ounces Pecorino, shaved
        •   ½ cup chopped smoked almonds
        •   Flaky sea salt

    Method

    Pork Chop:

    1. Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it’s resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
    2. Let pork chop sit at room temperature at least 1 hour for even roasting.
    3. Preheat oven to 300˚. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5–8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130˚, 25–35 minutes (use a probe thermometer if you’ve got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15–20 minutes.

    Salad and Assembly:

    1. While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add ½ cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
    2. Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
    3. Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don’t, and greedily eat both bones in the kitchen before serving others, because you’re the cook and you deserve it). Slice chop ½" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.



    This great family recipe is thanks to Bon Appetit Recipes at https://www.bonappetit.com/recipe/pork-chop-with-apple-and-celery-root-salad

    Crispy Thai Pork with Cucumber Salad

    The crispy bits are the key to this pork's delicousness. Use a wide, flat spatula for the best effect.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   1/2 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
        •   1 shallot, thinly sliced
        •   2 red or green Thai chiles, with seeds, thinly sliced, divided
        •   1/2 cup fresh lime juice, divided
        •   Kosher salt
        •   3 tablespoons vegetable oil
        •   6 garlic cloves, thinly sliced
        •   1 pound ground pork
        •   Freshly ground black pepper
        •   1/4 cup low-sodium chicken broth
        •   2 tablespoons reduced-sodium soy sauce
        •   1 tablespoon fish sauce (such as nam pla and nuoc nam)
        •   2 teaspoons light brown sugar
        •   1 cup fresh basil leaves
        •   1/2 cup fresh cilantro leaves
        •   1/2 cup fresh mint leaves
        •   2 heads Bibb lettuce, leaves separated
        •   Steamed white rice and lime wedges (for serving)

    Method

    1. Toss cucumber, shallot, 1 chile, and 1/4 cup lime juice in a medium bowl; season with salt and set cucumber salad aside.
    2. Heat oil in a large skillet over high heat. Add garlic and remaining chile and cook, stirring, until garlic is just beginning to turn golden, about 30 seconds. Add pork, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through, browned, and crisp in spots, 6–8 minutes.
    3. Add broth, soy sauce, fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Mix in remaining 1/4 cup lime juice.
    4. Toss basil, cilantro, and mint in a medium bowl. Serve pork with herbs, lettuce, rice, lime wedges, and reserved cucumber salad alongside.



    This great family recipe is thanks to Bon appetit Recipes at https://www.bonappetit.com/recipe/crispy-thai-pork-cucumber-salad