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    Recipes — pork

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    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

    Roast Rack of Pork with Wild Garlic Stuffing

    A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused wtih wild garlic or use a combination of spinach and garlic.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours 30 minutes
        •    Yield: Serves 8

    Ingredients

        •   3kg Rack of Pork
        •   1 tbsp sea salt, ground to a powder

    For the Stuffing:

        •   1 tbsp olive oil
        •   1 onion, finely chopped
        •   2 thyme sprigs, leaves picked
        •   1 onion, finely chopped
        •   slice of sourdough, crust removed, torn into little pieces
        •   ½ tsp fennel seeds
        •   ½ tsp coriander seeds
        •   ½ tsp chilli flakes
        •   the trim from the Pork, minced (or use 400g pork mince)
        •   nutmeg, for grating
        •   the trim from the Pork, minced (or use 400g pork mince)
        •   zest ½ lemon
        •   1 tbsp chopped flat-leaf parsley
        •   70g wild garlic, chopped
        •   1 egg

    Method

    1. In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack – be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
    2. Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
    3. In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
    4. Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
    5. Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
    6. Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/roast-rack-pork-wild-garlic-stuffing

    Better-than-Takeout Stir-Fried Udon

    Prep Time

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

    Ingredients

        •   2 tbsp vegetable oil, divided
        •   4 cups very coarsely chopped green cabbage (from about ¼ medium head)
        •   2 7-ounce packages instant udon noodles, flavor packets discarded
        •   2 tbsp toasted sesame oil
        •   8 ounces ground pork
        •   5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
        •   2 teaspoons finely grated fresh ginger (from a 1-inch knob)
        •   1 teaspoon crushed red pepper flakes
        •   ⅓ cup mirin
        •   ⅓ cup soy sauce
        •   1 tbsp toasted sesame seeds, plus more for serving

    Method

    1. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.
    2. Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.
    3. Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.



    This great family recipe is thanks to Bonappetit Recipes at https://www.bonappetit.com/recipe/stir-fried-udon-with-pork

    Pork Medallions with Red Wine-Cherry Sauce

    Simple to make and perfectly balanced between savory and sweet, this fast pan sauce uses a secret ingredient: cherry preserves. Aside from its concentrated fruit flavor, the preserves lend body and thickness to the sauce. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar. Medallions of lean, tender pork tenderloin cook fast in a hot pan. The pork slices should be rosy pink in the center after cooking (they will finish to the perfect doneness as they rest).

    Prep Time

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

    Ingredients

        •   1 tbsp olive oil
        •   1 (1-lb.) pork tenderloin, trimmed and cut into 12 slices
        •   1 tbsp chopped fresh thyme, divided
        •   1/2 cup dry red wine
        •   3/4 teaspoon kosher salt
        •   1/2 teaspoon black pepper
        •   1 cup unsalted chicken stock
        •   1/3 cup cherry preserves

    Method

    1. Heat oil in a large skillet over medium-high. Add pork slices; cook 2 minutes on each side. Remove pork from pan; keep warm.
    2. Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme.



    This great family recipe is thanks to CookingLight at http://www.cookinglight.com/recipes/pork-medallions-red-wine-cherry-sauce