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    Recipes — pork

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    Seared Pork Chops with Poblano Peperonata

    A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. We use a tricolored peperonata, a sautéed mix of peppers spiked with vinegar, for the pork chops, and cook the vegetables until just slightly firm for great texture. Skip the poblano and use just the bell peppers if you like. Serve the pork chops with steamed rice or canned black beans simmered with a little onion, garlic, and smoked paprika.

    Prep Time

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

    Ingredients

        •   5 teaspoons olive oil, divided
        •   4 (6-oz.) bone-in center-cut pork loin chops
        •   3/4 teaspoon kosher salt, divided
        •   1/2 teaspoon black pepper
        •   1 cup sliced red onion
        •   5 garlic cloves, thinly sliced
        •   1 poblano chile, seeded and thinly sliced (about 3/4 cup)
        •   1 red bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   1 yellow bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   3 tablespoons chopped fresh flat-leaf parsley
        •   3 tablespoons red wine vinegar
        •   2 tablespoons capers, rinsed and drained
        •   1/4 teaspoon crushed red pepper

    Method

    1. Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
    2. Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.



    This great family recipe is thanks to CookingLight Recipes at https://www.cookinglight.com/recipes/seared-pork-chops-poblano-peperonata

    Stir-fried Pork with Ginger & Honey

    This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •   2 nests medium egg noodles
        •   2 tsp cornflour
        •   2 tbsp soy sauce
        •   1 tbsp honey
        •   1 tbsp sunflower oil
        •   250g/9oz pork tenderloin, cut into bite-sized pieces
        •   thumb-sized piece ginger, finely chopped
        •   2 garlic cloves, finely chopped
        •   1 green pepper, deseeded and sliced
        •   100g mange tout
        •   1 tsp sesame seed

    Method

    1. Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
    2. Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1897693/stirfried-pork-with-ginger-and-honey

    Easy Sausage Peperonata Stoup

    A cross between a soup and a stew, this hearty sausage 'stoup' is the perfect addition to your midweek menu.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 teaspoons extra virgin olive oil
        •   500g thick pork sausages
        •   500g packet tri-colour capsicum, chopped
        •   2 red onions, cut into wedges
        •   4 garlic cloves, sliced
        •   3 sprigs fresh basil, plus extra leaves to serve
        •   2 x 410g cans cherry tomatoes
        •   2 chicken stock cubes, crumbled
        •   2 tablespoons red wine vinegar
        •   2 teaspoons caster sugar
        •   Shaved parmesan, to serve
        •   4 slices garlic bread, to serve

    Method

    1. Heat the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 6 minutes or until browned all over. Transfer to a plate. Cool for 5 minutes.
    2. Add capsicum and onion to pan. Cook, stirring, for 5 minutes or until onion softens. Add garlic and basil. Cook for 1 minute or until fragrant. Add tomatoes, stock cubes, vinegar, sugar and 11/4 cups water. Bring to a simmer.
    3. Thickly slice sausages diagonally. Add to pan. Reduce heat to medium-low. Cook for 15 minutes or until mixture thickens and sausages are cooked through. Remove and discard basil sprigs.
    4. Top stoup with extra basil and parmesan. Serve with garlic bread.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/easy-sausage-peperonata-stoup/UMn7cxnW?r=recipes/sausagerecipes&c=9b68d69e-2711-445b-8087-66061c71a108/Sausage%20recipes

    Sausage, Roasted Veg & Puy Lentil One Pot

    This one-pot wonder delivers three of your five-a-day and makes a fuss-free dinner solution on a busy day. With sausages, lentils and veg, it's filling too

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •   8 sausages
        •   2 x 400g packs ready-to-roast vegetables
        •   3 garlic cloves, bashed in their skins
        •   2 tbsp olive oil
        •   1 tsp smoked paprika
        •   2 x 250g pouches Puy lentils
        •   1 ½ tbsp sherry or red wine vinegar
        •   1 small pack parsley, roughly chopped

    Method

    1. Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.
    2. Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.



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

    Pork Shoulder Cutlets with Fennel and Asparagus Salad

    This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

    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 steaks
        •   ¾ cup all-purpose flour
        •   2 large eggs, room temperature
        •   1½ cups dried breadcrumbs
        •   2 tablespoons cornstarch
        •   Kosher salt and freshly ground black pepper
        •   ¾ cup vegetable oil
        •   Flaky sea salt
        •   1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
        •   6 asparagus spears, shaved lengthwise into ribbons with a vegetable peeler
        •   ½ small red onion, thinly sliced
        •   ½ cup fresh parsley leaves
        •   2 tablespoons fresh lemon juice, plus lemon wedges for serving
        •   2 tablespoons olive oil

    Method

    1. Pound pork steaks between 2 layers of plastic wrap to ¼" thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
    2. Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.
    3. Heat vegetable oil in a large skillet over medium-high. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack; season with sea salt.
    4. Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon wedges for squeezing over.



    This great family recipe is thanks to Bonappetit Recipes at https://www.bonappetit.com/recipe/pork-shoulder-cutlets-with-fennel-and-asparagus-salad