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    Recipes — pork

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    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

    Pork Chops and Couscous with Tomato-Caper Sauce

    This dish easily works with chicken if you don't have pork on hand. Toasting the turmeric in oil is a simple way to develop savory depth--try this technique with any spices you're cooking with. Couscous makes for a quick, versatile side dish that easily adopts different flavor profiles. Israeli couscous has more of a bite to it and can also be served chilled for picnics and to-go lunches. The tomato-caper sauce pairs well with other proteins beyond pork and poultry such as sole or shrimp simply cooked with garlic and butter.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 tbsps olive oil
        •   1/2 teaspoon ground turmeric
        •   1 3/4 cups unsalted chicken stock, divided
        •   1 cup uncooked whole-wheat Israeli couscous
        •   1 teaspoon freshly ground black pepper, divided
        •   3/4 teaspoon kosher salt, divided
        •   2 tbsps chopped fresh flat-leaf parsley
        •   5 teaspoons unsalted butter
        •   4 (4-oz.) boneless, center-cut pork chops
        •   1/4 cup sliced shallots
        •   2 garlic cloves, minced
        •   2 thyme sprigs
        •   3/4 cup chopped ripe tomatoes
        •   1/4 cup dry white wine
        •   2 1/2 tbsps drained capers

    Method

    1. Heat oil and turmeric in a medium saucepan over medium-high for 2 minutes or until turmeric begins to bubble. Add 1 1/2 cups stock, couscous, 1/2 teaspoon pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in parsley.
    2. Melt butter in a large skillet over medium-high. Sprinkle pork with remaining 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Add pork, shallots, garlic, and thyme to pan; cook 4 minutes. Turn pork; add tomatoes, wine, and capers. Cook 2 minutes.Place pork on a plate.
    3. Add remaining 1/4 cup stock to pan; cook 1 minute. Discard thyme sprigs. Serve sauce with pork and couscous.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-chops-couscous-tomato-caper-sauce

    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/

    Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

    Prep Time

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

    Ingredients

        •  2 pork tenderloins, silver skin removed and thin end removed and reserved for sauce
        •  1 Tbsp ground allspice
        •  Salt and pepper
        •  Oil
        •  ½ cup water
        •  ½ cup dark rum
        •  ½ cup heavy whipping cream
        •  ½ cup raisins

    Method

    1. Cut each tenderloin in half yielding four total pieces.
    2. Sprinkle with allspice, salt and pepper, rubbing all over the pork.
    3. Heat oil in a large skillet over medium high heat and sear pork on all sides, letting it cook for a total of 15 to 20 minutes for medium to medium well.
    4. Remove from the pan and let rest on a rack, covered with foil until ready to serve.
    5. Remove excess oil from skillet and then place back over heat.
    6. Add pork scraps and sear.
    7. Add water and deglaze the pan, scraping up any brown bits.
    8. Simmer until the water has reduced and dissolved the brown bits into a quick flavourful broth.
    9. Remove large pork scraps and pour in rum, cream and raisins.
    10. Reduce again until the sauce has thickened.
    11. Slice pork in half, on an angle and serve with the sauce.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/allspice-rubbed-pork-tenderloin-with-rum-raisin-sauce/8010/

      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