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    Recipes — pork

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    Pork Sausage Rolls with Basil Tomato Sauce

    Get some pork on your fork now or bag a snag and freeze for later!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    1 tsp caster sugar
        •    2 medium tomatoes
        •    2 tbsps tomato paste
        •    8 thick pork sausages
        •    1 garlic clove, crushed
        •    1 celery stalk, finely chopped
        •    1 small red chilli, deseeded, finely chopped
        •    1/2 small leek, trimmed, washed, thinly sliced
        •    2 sheets frozen ready rolled puff pastry, partially thawed


    1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.

    2. Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.

    3. Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.

    4. Process tomato mixture until almost smooth. Stir in basil.

    5. Cut each roll into 3 pieces. Serve with basil tomato sauce.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-rolls-basil-tomato-sauce/0686bb5a-be64-49e0-bf1d-0662d8912318

    Sausage & Bean One-Pot

    Warm yourself up on a chilly night with this comforting one-pot, and avoid the washing-up too!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    8 pork sausages
        •    200ml beef stock
        •    1 garlic clove, crushed
        •    1 carrot, roughly chopped
        •    400g can chopped tomatoes
        •    2 leeks, trimmed and thinly sliced
        •    1 tbsp chopped sage, plus a little extra
        •    2 x 400g cans cannellini beans, rinsed and drained
        •    2 slices day-old white or brown bread, whizzed into breadcrumbs


    1. Heat the oil in a large ovenproof pan, add the sausages and brown for few mins. Remove from the pan. Add the leeks and carrot and gently soften for 10 mins.

    2. Mix the breadcrumbs with a little sage. Heat grill to medium. Add 1 tbsp sage and the garlic to the pan. Cook for 1 min, then add the stock and tomatoes. Tuck in the sausages. Simmer for 10 mins until the sauce has reduced a little and the sausages are cooked. Season, stir in the beans, then simmer for 2 mins more. To serve, scatter the sage crumbs over the top and grill for 5 mins until golden.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/sausage-bean-one-pot

    Pork Banh Mi Wraps

    Crunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious!

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    chili sauce
        •    1 tbsp olive oil
        •    1/4 tsp pepper
        •    2 tbsps rice vinegar
        •    4 bread wraps (9 inches)
        •    2 green onions, chopped
        •    1-1/4 cups shredded lettuce
        •    1/4 cup chopped fresh cilantro
        •    1/4 cup reduced-fat mayonnaise
        •    1/2 cup sweet chilli sauce, divided
        •    2 tbsps reduced-sodium soy sauce
        •    1 medium carrot, peeled and shredded
        •    1/2 jalapeno pepper, seeded and thinly sliced
        •    4 boneless pork loin chops (approx. 4-ounces each)
        •    1 small cucumber, peeled and sliced into 3-inch strips


    1. Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook until a thermometer reads 145°, 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat.
    2. Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise.
    3. Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.

    This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/pork-banh-mi-wraps/

      Sausage-and-Cheese Frittata

      Prep Time

          •    Prep and cook time: 50 minutes
          •    Yield: Serves 6


          •    1/4 tsp salt
          •    8 large eggs
          •    1/3 cup milk
          •    1 tbsp butter
          •    1/2 tsp pepper
          •    1 (12 oz.) package ground pork sausages
          •    1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese


      1. Preheat oven to 350°. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Wipe skillet clean.
      2. Whisk together eggs and next 3 ingredients until well blended.

      This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-and-cheese-frittata

      Rolled Pork Florentine

      This delicious pork dish is stuffed with spinach and bacon then cooked in wine to stay tender.

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 60 minutes
          •    Yield: Serves 6


          •    7 oz spinach
          •    salt and pepper
          •    1/2 cup white wine
          •    1 tbsp oil, for frying
          •    1 clove garlic, minced
          •    1 medium onion, chopped
          •    4 tbsps fresh breadcrumbs
          •    2 slices bacon, cut into lardons
          •    1 pork loin, about 2 pounds/900g


      1. Heat the oven to 375F/190C. Set the pork on a cutting board and imagine you’re going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper and set aside.

      2. Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a sauté pan, cover, and wilt, about five minutes. Lay the spinach on a clean tea towel and squeeze dry. Chop, and set aside.

      3. Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or two of the fat and fry the onion until golden. Add the garlic one minute. Stir through the breadcrumbs and spinach. Season with salt and pepper.

      4. Pat the stuffing over the meat. Roll and tie. Wipe out the sauté pan and heat the oil in it. Brown the meat on all sides, pour in the wine, then transfer to the oven and roast until done, about 50 – 60 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.

      This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/rolled-pork-florentine/10341/