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    Recipes — pork

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    Duck & Pork Terrine with Cranberries & Pistachios

    Set aside a couple of hours and enjoy every minute of making this impressive terrine

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 2 hhours & 15 minutes
        •    Yield: Serves 10-12


        •    2 duck breasts, about 300g/10oz each, skin removed and reserved
        •    200g thinly sliced streaky bacon rashers
        •    1kg pork shoulder, cubed
        •    2 slices bread, crusts removed
        •    100ml milk
        •    3 shallots, roughly chopped
        •    1 large garlic clove, roughly chopped
        •    200g duck or chicken livers, roughly chopped
        •    6 black peppercorns
        •    12 coriander seeds
        •    2 cloves
        •    good pinch ground cinnamon
        •    2 tbsp Cognac or brandy
        •    2 eggs, beaten
        •    25g shelled pistachio
        •    50g dried cranberry


    1. Heat oven to 160C/fan 140C/gas 3. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Reserve 6 bacon rashers, then roughly chop the remainder. Roughly chop the cooked duck meat.

    2. In a food processor, blend the chopped bacon, pork and duck in batches to a coarse texture, then tip into a large bowl. Tear up the bread and soak in the milk for 5 mins. Squeeze out the bread and put in the food processor with the shallots, garlic and livers. Process to a coarse texture, then add to the bowl, mixing well.

    3. Grind the peppercorns, coriander seeds and cloves to a coarse powder using a pestle and mortar. Stir in the cinnamon. Add the spices to the meat along with 4 tbsp reserved duck fat, the Cognac, eggs and 2 tsp salt. Mix together very thoroughly – the best way is to use your hands.

    4. Press half the mixture into a 1.5-litre baking dish or similar. Scatter over the pistachios and cranberries, then cover with the remaining meat mixture. Arrange the reserved bacon rashers over the top, tucking in the ends. Cover the dish tightly with foil, then put in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.

    5. Bake for 2 hrs, remove foil, then bake for 15 mins more to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.

    6. TO FREEZE Make the terrine as stated, cool and then freeze. Defrost in the fridge before serving.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/8202/duck-and-pork-terrine-with-cranberries-and-pistach

    Grilled Banana Pepper Compote-Glazed Pork Tenderloin

    This is a great, quick and easy pork tenderloin recipe topped with a grilled banana pepper. It’s super simple to make with just a few ingredients which is perfect for weeknight cooking.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 85 minutes
        •    Yield: Serves 4


        •    12 banana peppers
        •    1 jalapeno
        •    Vegetable oil, for drizzling
        •    Kosher salt
        •    1 cup apple cider vinegar
        •    ½ cup whole-grain mustard
        •    1 ½ cups lightly packed brown sugar
        •    ⅓ cup all-purpose flour
        •    1 (1 1/2- to 2-lb) pork tenderloin, trimmed
        •    Freshly ground black pepper


    1. Prepare a grill for medium-high indirect heat.

    2. Drizzle the banana peppers and the jalapeno with vegetable oil and season with salt. Place on the grill over direct heat; grill on all sides, about 2 minutes per side. Set aside to cool before removing the stems and seeds.

    3. Combine the cider vinegar, mustard, brown sugar and 3 ounces water in a medium pot over medium heat and bring to a simmer.

    4. Meanwhile, add the grilled banana peppers and the jalapeno to a food processor; pulse until smooth. Add the pureed peppers to the simmering vinegar mixture, stirring until combined. Slowly whisk in the flour, taking care not to create clumps. Lower the heat and simmer until the sauce reduces by one-quarter to an apple-butter consistency, about 20 minutes. Remove from the heat. Set aside 3/4 cup for glazing the pork; the remainder to be used for serving.

    5. Drizzle the pork tenderloin with vegetable oil and sprinkle heavily with salt and pepper on all sides. Grill over direct heat for 1 to 2 minutes per side. Brush with 2 tablespoons of the banana pepper compote and move to indirect heat. Cook until an internal temperature of 140ºF is reached, rotating the pork 45 degrees every 5 minutes, and brushing it with 2 tablespoons of the compote after each rotation, 35 to 45 minutes total.

    6. Remove the pork to a cutting board. Let rest for 10 minutes before slicing. Serve with remaining compote.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/grilled-banana-pepper-compote-glazed-pork-tenderloin/16423/

    Pork Chops with Carrots and Toasted Buckwheat

    I cook the chops medium-rare so they stay juicy; you can also use rib chops.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    1 orange
        •    1 ½ pound carrots, scrubbed, halved lengthwise, cut into 2” pieces
        •    1 garlic clove finely grated
        •    2 tbsps olive oil
        •    Kosher salt
        •    2 tsps fresh lime juice
        •    ¾ cup pearled buckwheat groats
        •    1 tbsp vegetable oil
        •    2 1”-thick bone-in pork shoulder chops (about 8–10 oz. each)
        •    3 tbsps unsalted butter, divided
        •    ¼ cup dill sprigs
        •    Aleppo or Urfa pepper or crushed red pepper flakes


    1. Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.

    2. Preheat oven to 450°. Toss carrots, garlic, and 2 Tbsp. olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes. While carrots are still hot, add orange segments and juice and 2 tsp. lime juice and toss to coat. Set aside.

    3. Meanwhile, cook buckwheat in a large saucepan of boiling salted water until tender but not falling apart, 10–15 minutes. Drain; rinse under cold water. Spread out on a baking sheet and let dry (key for achieving browned and crisped grains when cooked again).

    4. Heat vegetable oil in a large heavy skillet over high. Season pork with salt and cook until browned but still pink in the center, about 4 minutes per side. Add 1 Tbsp. butter and spoon over chops, turning once, 1 minute. Transfer to a cutting board and let rest 10 minutes.

    5. Meanwhile, add cooled buckwheat and remaining 2 Tbsp. butter to skillet; season with salt. Cook, tossing often, until grains are toasted and some are crisp, about 5 minutes. Drain on paper towels.

    6. Slice pork; toss dill into buckwheat. Serve buckwheat and carrots with slices of pork, drizzled with lime juice and olive oil and sprinkled with Aleppo pepper.

    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/pork-chops-with-carrots-and-toasted-buckwheat

    Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

    Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.

    Prep Time

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


        •    2/3 cup panko (Japanese breadcrumbs)
        •    1 large egg white, lightly beaten
        •    4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
        •    1 tsp peanut oil
        •    Cooking spray
        •    1/8 tsp salt
        •    1 tbsp bottled ground fresh ginger (such as Spice World)
        •    1/3 cup fat-free, less-sodium chicken broth
        •    2 tbsps sake or dry sherry
        •    2 tbsps low-sodium soy sauce
        •    2 tsps sugar
        •    1 tsp wasabi paste
        •    1/3 cup thinly sliced green onions


    1. Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
    2. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
    3. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/wasabi-panko-crusted-pork-with-gingered-soy-sauce

    Herb-Rubbed Pork & Salsa Verde Sandwich

    This is one classy sandwich that's easily adaptable. No pork? Feel free to use chicken, steak or lamb. For the salsa verde, you can cutting the recipe in half if you're only serving one or two - it goes a long way due to its intense flavour.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2-3


    Herb-Rubbed Pork Loin (2-3 servings)

        •    Herb-Rubbed Pork Loin (2-3 servings)
        •    2 lb(s) (0.4 kg) pork loin
        •    1 ½ tsp rosemary
        •    1 tsp table salt
        •    1 tsp ground black pepper
        •    1 ½ tsp fennel seeds
        •    1/2 tsp crushed red pepper (skip if you don't want it spicy)
        •    1 ½ tsp parsley, chopped
        •    1 clove garlic, minced
        •    zest of 1/2 lemon
        •    1 Tbsp olive oil

    Italian Salsa Verde

        •    1 clove garlic
        •    1/2 tsp salt
        •    1/2 tsp ground black pepper
        •    1/2 tsp crushed red pepper flakes
        •    zest of 1/2 lemon
        •    juice of 1/2 lemon
        •    ¾ cup extra virgin olive oil
        •    ¾ cup Italian parsley, chopped and packed
        •    1 Tbsp capers
        •    ¼ tsp anchovy paste


        •    Herb-Rubbed Pork Loin
        •    Italian Salsa Verde
        •    2 slices bread
        •    mayonnaise
        •    bacon
        •    lettuce
        •    tomato
        •    salt and pepper


    Herb-Rubbed Pork Loin (2-3 servings)

    1. Combine and grind all dry spices.
    2. Add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
    3. Mix by hand or with food processor. Rub mixture into surface of pork loin. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!). Remove from fridge when ready to cook.
    4. Heat oven to 375°F (190ºC). While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil and once heated, sear each side of the pork loin until browned (about 2 minutes per side).
    5. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145ºF (63ºC) (this can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
    6. Allow pork to rest for 10 minutes before cutting. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

    Italian Salsa Verde

    1. Combine all ingredients (except olive oil) in a food processor. Process until mixed and finely chopped.
    2. Add olive oil, process until mixed. Taste, add more salt,pepper or lemon juice if desired.

    Sandwich: Spread mayo on each slice of bread. Slice and spread pork loin on sandwich. Drizzle with about a tablespoon of salsa verde. Layer your bacon, lettuce, tomato, add salt and pepper, top your sandwich and enjoy!

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/herb-rubbed-pork-loin-and-salsa-verde-sandwich/15255/