Pork Recipes
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Mix the ground pork, salt, pepper, minced onion, crushed garlic and egg. Add the milk and flour and mix well, but do not beat or the meatballs will become rubbery. Place the meat mixture in the refrigerator for 30 minutes to one hour - this is optional. You can cook the meatballs right away, but they are better if you let them rest a while.
In a medium-sized saucepan bring 3 liters of water to boil. Form the meat mixture into 12-14 meatballs. Reduce the heat so that the water is simmering gently. With a tablespoon, place the meatballs one at a time into the simmering water and cook them for about 5 minutes or until the meatballs are cooked. Remove the meatballs and keep hot. Sieve the broth from the meatballs and reserve the broth.
Peel the parsley root and cut in half lengthwise, then again into fourths lengthwise. In a medium-sized saucepan, bring the water from the meatballs to a boil, reduce heat and place the parsley roots and minced onion in the water; cook for 5-10 minutes or until the parsley roots are cooked. Remove the parsley roots and set aside.
Mix the crème fraiche or light sour cream with the corn flour and add to the boiled water.* Bring to a boil, stirring constantly. Season with salt and pepper. Place the meatballs and the celery root in the sauce and heat through - do not boil again. Add 2 tablespoons freshly chopped dill.
*Note: If you eliminate the crème fraiche or light sour cream, you can mix the cornflour with a little water or milk before adding to the broth for sauce; however, the flavor of the sauce is then considerable different.
In a medium-sized saucepan (you can use a steamer or microwave oven to cook the broccoli if you wish) bring about ½ to 1 cup water to boil. Add the butter or vegetable oil and let the broccoli come to a boil, reduce heat to a simmer and cook the broccoli until just cooked but still a little crunchy. Squeeze the lemon, add just a little sugar and let it dissolve. Pour the lemon juice over the broccoli and sprinkle with the minced onion (you can eliminate the raw onion if you wish).
Note: You can cook the meatballs with some fresh dill if you want to enhance the dill flavor.
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(Serves 2)
(This is a whole meal and includes parsley root, fresh broccoli and small boiled potatoes.)
7 oz (ca. 200 g) ground pork (no more than 10% fat content) ½ tsp salt Dash or two of freshly ground black pepper ½ onion, minced 1 large clove of garlic, crushed 1 medium egg 1 Tsp skim milk (or whole milk) 2-½ Tbsp all purpose flour Fresh dill Parsley Roots
5-6 oz (150-200 g) parsley roots ½ onion, minced 2 Tbsp crème fraiche or light sour cream (optional)* 1 tsp corn flour or gravy thickener Freshly chopped dill
Broccoli
8 oz (ca. 250 g) fresh broccoli (one large bouquet) 1 tsp butter or vegetable oil 1 lemon ¼ onion, minced |
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Satay
Mix soy sauce, crushed garlic, grated ginger, chili pepper, coriander, cumin, brown sugar and sesame seeds in a small bowl. Add about 1 Tbsp finely grated lime peel and 1 Tbsp lime juice. Coat the pork filet pieces with the marinade and place in the refrigerator for at least 30 minutes.
Heat a heavy skillet and sauté or fry the pork filets about ½ to 1 minute on each side. Do not cook longer, as the meat slices are quite thin and will cook through quickly. Serve immediately with peanut sauce, cooked rice and carrot salad.
In a small saucepan heat the oil and add the minced shallot, and crushed garlic; sauté for a couple of minutes. Add the water, peanut butter, 2 tablespoons lime juice, soy sauce, and brown sugar. Over medium heat, cook for a few minutes, stirring constantly. Add salt and pepper to taste. Sauce may be served warm or cold.
(If you are serving rice, cook the rice now.)
Carrot Salad
Cut the vegetables
julienne or grate them. Mix the lemon juice and brown sugar. Pour over carrots and red beets. Add a dash or two of salt if you wish. Set aside to
marinate until ready |
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(Serves 2)
This is a whole meal and includes a carrot salad . 8 oz (ca. 250 g) slices of pork filet, 1/8 inch (ca. ½ cm) thick You can pound the filet slices with a mallet if you cannot slice them thin enough.
Satay 1 Tbsp soy sauce 1 large clove garlic, crushed 2 tsp freshly grated ginger ¼ tsp ground chili pepper or ½ tsp fresh chili ¼ tsp ground coriander ¼ tsp ground cumin 1 tsp brown sugar 1 tsp sesame seeds 1 lime
Peanut Sauce 1 Tbsp vegetable/peanut oil 1 shallot, finely minced 1 large clove garlic, crushed 1-½ fresh red chili pepper, finely minced 1 tsp vegetable/peanut oil 2 Tbsp peanut butter 1 lime ½ cup (4 fl oz / 1 dl / 125 ml) water 1 Tbsp soy sauce 2 Tbsp brown sugar Salt and pepper
Carrot Salad 2-3 carrots 1 red beet 2-3 Tbsp lemon juice Little brown sugar
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Chop
the onion, garlic and grate the ginger or place in a food processor
until smooth. Set aside. |
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(Serves 2-3) |
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Mix the soy sauce, honey,
chili sauce, salt and pepper together. Pour over slices of pork and marinate in the refrigerator for at least 20
minutes but no longer than 12 hours. Turn the meat occasionally. |
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(Serves 4) |
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Brown the meat. Add the other ingredients and simmer gently for one or two hours -
until the meat is tender. Serve with rice and freshly sliced vegetables such as cucumbers and tomatoes.
Jonna Andersen, Vientiane, Laos
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(Serves 30) |
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Slice
the pork into four medallions (pieces) wash and dry them with a paper towel.
Serve warm Italian bread and tossed green salad.
Accompaniments |
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(2 servings)
Accompaniments |
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Marinade
Blend all ingredients to make the marinade - ginger, garlic, minced onion,
Soya sauce, pepper, salt, lemon juice and oil. Cut pork
julienne and marinate for about an hour. Remove meat from marinade
and drain, reserving marinade.
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(3 - 4 Servings)
1 Cup bouillon (Chicken or Beef) |
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This recipe originates in China, but it became very popular in Indonesia. In contrast to the Chinese Soya sauce, the sweet Indonesian Soya sauce or Ketjap enhanced the delicacy of the food. The spices in this recipe create a more flavorful dish than the original Chinese recipe.
Slice meat into thin, long pieces, sprinkle with salt and pepper and brown in a little oil or margarine. Slice the
onion in thin rings and add to meat; stir in Sambal Oelek Add water and Soya
sauce (Ketjap Manis) and let the meat
come to a boil, reduce heat and simmer ca. 30 minutes or until meat is tender.
Accompaniments: Cooked white rice and Sajoer Tjampoer (vegetables).
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(3-4 Servings) |
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Preheat oven to 400° F (200 ° C). Cut off 1 /3 pastry. Roll out on floured surface. Using plate or
saucepan lid as guide, cut out a round 9-1/2 inches (ca. 27 - 30 cm) in
diameter. Place on baking sheet. Reserve trimmings. Roll out remaining
pastry and cut out a round 11-11 1/2 inch (ca. 33 - 35 cm) diameter.
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(Makes 6-8 Servings) 1 Ib pie veal 1 Ib belly of pork 5 slices streaky bacon, diced 1 medium potato, peeled and chopped 1 onion chopped 1 clove garlic, crushed 1 beaten egg to glaze Pinch powdered allspice 1 tsp salt Pepper 1 Tbsp dry white wine 1 Tbsp brandy 1-13 oz (ca. 360 gr) package frozen puff pastry Pinch dried thyme |
