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    Recipes — pork

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    Pork and Potato Supper

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1/4 tsp salt
        •    1/4 tsp pepper
        •    4 green onions, sliced
        •    2 tbsps butter, divided
        •    2 garlic cloves, minced
        •    2 tbsps all purpose flour
        •    2 tsps Worcershire sauce
        •    1 cup sliced fresh mushrooms
        •    8 small red potatoes, quartered
        •    1 pork tenderloin (1 pound), cut into 1/4 inch slices
        •    1 can (14 - 1/2 ounces) reduced sodium chicken broth, divided

    Method

    1. In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan.
    2. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender.
    3. In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.



    This great family recipe is thanks to Taste-Of-Home Recipes at https://www.tasteofhome.com/recipes/pork-potato-supper/

    Jerk Pork Tenderloin with Chayote Black Beans

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4


    Ingredients

    For the Jerk pork tenderloin:

        •    4 cloves
        •    1 tsp salt
        •    1 tsp cinnamon
        •    1 pinch nutmeg
        •    1 tbsp soy sauce
        •    1 tbsp brown sugar
        •    1 tsp whole allspice
        •    1 tsp coriander seed
        •    2 tbsps vegetable oil
        •    1/4 cup chopped thyme
        •    1 scotch bonnet (optional)
        •    1 tbsp whole black peppercorns
        •    4 clove garlic, peeled and cut in half
        •    2 1 lb(s) pork tenderloin, cleaned of sinew
        •    4 scallions, trimmed and cut into four pieces
        •    1 3 inch piece of ginger, peeled and cut into large chucks


    For the Chayote black beans:

        •    1 bay leaf
        •    1 tbsp butter
        •    1 chayote, diced
        •    salt and pepper to taste
        •    1 clove garlic, finely chopped
        •    1 can black beans, drained and rinsed


    For the Pineapple salsa:

        •    pinch of salt
        •    1 tbsp sugar
        •    zest of 1 lime
        •    juice of 1 lime
        •    1/2 pineapple, diced
        •    2 tbsps chopped cilantro
        •    1 jalapeno, seeded and finely diced
        •    1/2 red onion, finely diced, soaked in cold water for 10 minutes and drained


    For the Fried plantains:

        •    1 cup vegetable oil
        •    2 ripe plaintains, peeled and sliced


    Method

    For the Jerk pork tenderloin:

    1. In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.

    2. In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste.

    3. Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.

    4. Preheat outdoor grill and lightly oil. Season pork with salt.

    5. Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing.


    For the Chayote black beans:

    1. In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.

    2. Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.

    3. Add black beans and mix to combine. Season with salt and pepper.


    For the Pineapple Salsa:
    In a large bowl, toss together all ingredients. Season to taste with salt.

    For the Fried plantains:

    1. In a large skillet, heat oil over medium high heat.

    2. Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.

    3. Drain on paper towel.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/jerk-pork-tenderloin-with-chayote-black-beans-pineapple-salsa-and-fried-plantains/9160/

        Slow-Braised Pork Shoulder with Cider & Parsnips

        Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash.

        Prep Time

            •    Prep time: 20 minutes
            •    Cook time: 2 hours & 30 minutes
            •    Yield: Serves 5

        Ingredients

            •    2 bay leaves
            •    2 tbsps olive oil
            •    2 onions, sliced
            •    1 tbsp plain flour
            •    330ml bottle cider
            •    850ml chicken stock
            •    handful parsley, chopped
            •    3 parsnips, cut into chucks
            •    2 celery sticks, roughly chopped
            •    1kg / 2 lb 4oz pork shoulder, diced
            •    mashed potato and greens, to serve (optional)

        Method

        1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
        2. Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.



        This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2534644/slowbraised-pork-shoulder-with-cider-and-parsnips

        Pork & Mash Gratin

        With crispy sage & melted Cheddar cheese.

        Prep Time

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

        Ingredients

            •    800g potatoes
            •    2 prigs of fresh sage
            •    40g Cheddar cheese
            •    4 slices of high-welfare prosciutto
            •    400g piece of higher-welfare pork fillet

        Method

        1. Preheat the grill to high.

        2. Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.

        3. Meanwhile, put a shallow casserole pan on a high heat.

        4. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.

        5. Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.

        6. Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.

        7. Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.

        8. Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.

        9. Rest for 2 minutes, then slice the pork and dish up.



        This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-mash-gratin/

        Pork and Tomato Skillet Sauté

        Can Use heirloom tomatoes to make this dish extra colorful.

        Prep Time:

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


        Ingredients

            •    1/2 tsp salt, divided
            •    2 tsps minced garlic
            •    4 tsps olive oil, divided
            •    2 cups grape tomatoes
            •    2 tbsps balsamic vinegar
            •    3 tbsps chopped fresh basil
            •    1/2 cup thinly sliced shallots
            •    1/2 tsp freshly ground black pepper, divided
            •    4 (6 ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)


        Method:
        Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add remaining 1 tablespoon oil, shallots, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. Add tomato mixture to pan; cook 2 minutes or until tomatoes begin to soften. Sprinkle with basil. Serve tomato mixture with pork.



        This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-tomato-skillet-saute