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    Recipes — pork

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    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

    Mustard Pork Fillet with Apple Lentils & Herb Aioli

    An elegant dinner party dish which is inexpensive and easy to prepare

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6

    Ingredients

        •   1kg Pork loin fillet
        •   3 tbsp olive oil
        •   2 tbsp Dijon mustard
        •   small bunch tarragon, chopped
        •   350g Puy lentils
        •   1L vegetable stock
        •   zest and juice 1 lemon
        •   1 apple, cored and diced
        •   200g jar good-quality mayonnaise
        •   1 garlic clove, crushed
        •   green beans, to serve

    Method

    1. Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
    2. Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
    3. To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/1580649/mustard-pork-fillet-with-apple-lentils-and-herb-ai

    Toad in the Hole in 4 Easy Steps

    A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 4

    Ingredients

        •    210g plain flour
        •    1 tsp English mustard powder
        •    4 eggs
        •    400ml milk
        •    4 thyme sprigs, leaves only
        •    8 plain pork sausages
        •    2 tbsp sunflower oil
        •    2 onions, peeled and sliced
        •    1 tsp soft brown sugar
        •    500ml beef stock

    Method

    1. Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the eggs, then pour in a dribble of milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
    2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the thyme then tip the batter back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
    3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
    4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add a spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
    5. EQUIPMENT: Large mixing bowl, measuring spoons, wooden spoon, measuring jug, scissors, 20 x 30cm shallow roasting tin, timer, knife, chopping board, large non-stick frying pan.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/5822/toad-in-the-hole-in-4-easy-steps?inf_contact_key=55517b4cd7ec4c3ea766fb126cc60db508d4c1bfc6d30bb19a3badeb7f1bfff2