Pork Recipes
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The vegetables are cooked only slightly to retain their firmness and
the dressing in which the vegetables are cooked give a slightly
sweet and sour flavor. Easy meal.
Dressing
Cut meat julienne or in thin strips. Mix together the vegetable oil, minced garlic, salt and pepper; pour over the meat and gently toss. Heat a heavy pan or wok over medium-high heat, add the meat and brown lightly - about 1-½ to 2 minutes. Remove meat to a bowl, cover and keep warm. Cut the capsicum (bell peppers), seed them and cut into cubes. Wash and trim the zucchini and cut into small cubes. Chop the red onion. Heat a little more oil in the pan or wok, and stir fry the vegetables for about 6 minutes - vegetables should still be crisp. Mix the sugar and vinegar and pour over the vegetables and continue to stir fry until the vegetables are lightly coated. Season with salt and pepper, add the meat, and heat through. Add the basil, stir through and serve with freshly cooked rice or Asian noodles.
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8 oz (140 g) chicken or pork julienne
½ Tbsp vegetable oil
1 large clove garlic, minced
Salt and pepper
3 capsicum (bell peppers) - red, green, yellow
1 small zucchini
1 small red onion
½ Tbsp vegetable oil
Dressing 2 Tbsp balsamic or red wine vinegar
1-2 Tbsp sugar
Freshly chopped basil
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Place the meat in a large saucepan of boiling water, so the meat is covered. Bring water to boil again, reduce heat and simmer meat about 45 minutes or until tender. Remove the saucepan from the burner, set aside and let the meat remain in the saucepan with the water for 20 minutes. Cut the leek into 2-½ inch (6 cm) pieces, and rinse thoroughly. Peel and cut the carrots into ½ inch (ca. 1 cm) rounds. Peel and cut the red onion into small wedges. Trim and rinse the beans. In a heavy skillet, wok or Dutch oven, heat the butter or oil, add the vegetables, including the fresh or frozen green beans. Braise the vegetables for 2-3 minutes. Add the chicken or vegetable stock, reduce heat, cover and let the vegetables braise 10-15 minutes or until tender. Thicken the broth with a little corn starch dissolved braise 10-15 minutes or until tender. Thicken the broth with a little corn starch dissolved in water, if you want a thickened broth. Remove the meat from the saucepan and drain of any excess water. Cut the meat into thick slices and place on a large platter; Place the braised vegetables next to the meat, along with the small boiled potatoes, garnish with fresh chopped parsley and serve. A little melted butter in a small dish is nice. |
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(Serves 4) 1 kg (2 lbs) smoked pork loin, corned beef , |
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It is easy to serve a tasty meat loaf in the microwave oven. You can also bake this meatloaf in a conventional oven. Good with mashed potatoes and, if you wish, another vegetable such as green beans. Mix the ground pork and bread crumbs. Mix the eggs and add them a little at a time to the meatloaf mixture together with the milk. Season with salt and pepper. Mix in 1 grated carrot,1 grated parsnip, 1 washed and chopped leek and 3-4 tablespoons chopped parsley. For the ground meat into a loaf, cover the top with bacon slices, place the meatloaf in the microwave oven on full strength 3 minutes, reduce to ¾ strength and continue cooking for 14 minutes more. Remove the meatloaf from the microwave oven, let it rest for 10-15 minutes and serve with boiled potatoes, steamed vegetables or salad. Meatloaf is also as a good filling for sandwiches. |
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(Serves 3-4) |
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his is a delicious winter casserole. It has both vegetables and meat, so you only need to cook the mashed potatoes or pasta and your meal is complete. It is nourishing and good. |
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(Serves 4) |
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The wine takes away the “wild” taste of the game. You can thicken the sauce and serve it separately with the meat. Put the meat, chopped onion and garlic cloves in a roasting pan or oven-proof casserole dish. Pour the red wine over the meat and bake in the oven for one hour at 180° C. When serving the meat, garnish with fresh thyme. If you wish to serve sauce, reduce the stock to half and thicken with a little cornstarch or flour. Season with salt and pepper and a pinch of sugar. Serve separately in a gravy boat. Scrub the potatoes thoroughly or peel them if you prefer, cut them into thick slices. Mix the potatoes, pumpkin seeds, oil, salt and pepper and place them in a lightly oiled oven-proof casserole dish and bake at 425° F (225° C) for 20-30 minutes or until the potatoes are golden brown and tender. |
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This dish can be prepared ahead of time and kept covered in the refrigerator until ready to cook. This is a good accompaniment to meats or good with a good Italian or French bread. Wash, trim and cut the zucchini in slices, sprinkle with salt and set aside for 15 minutes. Rinse the zucchini and dry them. Spread the slices in a buttered, oven-proof casserole dish. Wash the parsley, dry it and mince. Add the grated lemon peel, a little olive oil, and mix gently. Cut the ham in small cubes, mix them with the pesto and spread over the zucchini. Top with slices of mozzarella cheese. Bake at 400° F (200° C) for 20 minutes or until the zucchini are cooked through and the cheese is melted and a light golden brown.
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This is an easy recipe and does not require too many ingredients. It is nutritious and the fat is kept to a minimum.
Dry meat with paper towels. Heat the oil in a wok over fairly high
heat. Stir fry the pork in the oil until lightly browned - about 2
minutes. Remove the pork and keep warm (or push up to the side of
the wok) and season with a little salt and pepper.
Accompaniment: Freshly cooked rice. This can be cooked
while you prepare the rest of the meal.
Add a little oil if necessary and stir fry the onion until just soft - about one minute. Add the 2-3 slices of ginger, minced chili and curry; stir until the curry gives off a little aroma and begins to fry (this is called burning off the curry). Add the spring onions and stir gently for a few seconds. Add the coconut milk and stir through the vegetables. Add the soy sauce and meat. Stir through until meat is quite hot. Serve immediately. Garnish with freshly chopped coriander or parsley.
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(Serves 4)
Ca. 8 oz (200-250 g) pork, cut julienne
½ Tbsp vegetable oil
Salt and pepper
1 red onion (or regular onion), cut in chunks
6 spring onions, cut julienne
2-3 slices fresh ginger
½-1 small chili pepper, finely diced
½-1 tsp hot curry paste
1-½ tsp curry powder
½ tin (ca. half of 7 fl oz / 200 ml) coconut milk
1 Tbsp soy sauce
Freshly chopped coriander (or parsley if you want a milder taste)
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Cook the rice. Approximately 1 Cup (2 dl) of
raw rice should be enough cooked rice for two people.
Dry the meat with a paper towel. Heat the oil over medium-high heat in a wok or a large, deep frying pan. When the oil is hot, add the meat and cook until lightly browned - about 2-4 minutes. Remove the meat and set aside to keep warm. Cut the lime rind in thin strips (you can use a zester) and set aside for garnishing. Squeeze the juice from the lemon. Wash and slice the mushrooms. Mince the chili pepper and crush the garlic. Seed and cut the bell pepper julienne. Trim and finely mince the shallots. Saute all the shallots, chili, garlic and bell peppers for about 5 minutes. Add the chicken or veal stock and lemon juice and bring to a boil. Stir the corn flour with a little cold water, remove the wok from the heat and add the corn flour to thicken the mixture. Bring to a boil and simmer until thickened. Add the soy sauce, sugar and season with salt and pepper. Add the cooked pork to the sauce and heat through. Serve with cooked rice. Garnish with lime strips. |
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(Serves 2)
(or ham julienne) ½ Tbsp vegetable oil Salt and pepper to taste 1 lime Sauce 1-2 shallots 1 small, fresh chili pepper 1 large clove garlic 8 oz (ca. 250 g) fresh mushrooms 1 yellow bell pepper (capsicum) 1 Cup (8 fl oz / 2 dl / 250 ml) chicken or veal stock 1-2 tsp corn starch (corn flour) 1 Tbsp soy sauce 2 tsp sugar |
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Potato Wedges
Scrub or peel the potatoes. Cut them into wedges (cut in half , then
cut each half into four wedges). Brush the wedges with olive oil and
season with coarse salt and pepper. Line a baking tray with baking
paper and place the potato wedges on the tray. Bake for about 25
minutes at 425° F (220°
C) or until the potato wedges are golden brown and done.
Pork Rolls
With the smooth side of a meat tenderizer, pound the veal or pork
until quite thin. Season one side of the meat with salt and pepper.
Slice the garlic into four slices and place two slices on each piece
of meat. Place one or two sage leaves (or sprinkle with a little
ground sage) on each piece of meat and roll the meat up. Place one or
two tooth picks or wooden skewers through the meat roll to hold it
together.
Dry the meat with a paper towel. In a heave skillet, heat the butter until a light golden brown. You can add a teaspoon of olive oil to the butter to prevent it from scorching. Brown the meat rolls and let them simmer over medium heat for about 5 - 8 minutes.
Apple Tantalizer
Mince the chili peppers. Cut the apples in half, remove the core and
slice into thin wedges or chop coarsely. Remove most of the seeds if
you do not want a hot apple dish. In a medium-sized saucepan, heat the
butter and add the minced chili pepper. Add the apple juice and sliced
apples. Cook the apples until tender; add the finely chopped spring
onion and season with salt and sugar. Serve the apples warm or cold.
Decorate with a little coriander or sage leaves.
Note: You can substitute the apple tantalizer with a chutney or serve both chutney and apple tantalizer. |
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(Serves 2)
2 slices of pork (or veal) schnitzel about ½ inch (ca 1 cm) thick
1 large clove of garlic
5-6 fresh sage leaves (or 1 tsp ground sage)
4 wooden toothpicks or small wooden skewers
½ oz (15 g) butter
Baked potato wedges
1 lb (500 g) large potatoes
1 Tbsp olive oil
Coarse salt and freshly ground pepper
Apple Tantalizer
1 fresh red chili pepper
½ oz (15 g) butter
½ cup (1 dl) apple juice
2 apples
1 small bunch spring onions
Salt
Sugar
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Mince the sweet or chili pepper. If you are using fresh beans, trim and was the beans. If you are using frozen beans, be sure they are defrosted. In a medium-sized heavy skillet (it can be same skillet in which you roasted the pork), heat the vegetable oil, add the fresh or defrosted beans and pearl onions, and stir fry them for about 1-2 minutes. Add the minced chili pepper. Continue to stir fry the vegetables for 1-2 minutes longer, add the soy sauce and 1-2 tablespoons of water if necessary, and let the vegetables simmer gently until just done but still crisp or firm. Add the fresh coriander and serve. Serve the pork with the green beans, boiled rice and your favorite mild chutney such as mango, plum, apple, or tomato chutney. |
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small pork fillet or 13 - 16 oz (400 - 480 g)
Salt and pepper
2 Tbsp curry
1-2 Tbsp vegetable oil
10 oz (300 g) green beans (can be frozen, but defrosted)
1-2 Tbsp vegetable oil
12 small pearl onions
1 sweet chili pepper (or mild chili pepper with seeds removed)
¼ cup (½ dl) soy sauce
1-2 tsp fresh coriander
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Peel and cut onion in half, then cut into fairly thick slices. Mince the garlic. Cut the tomatoes into fairly large cubes. Cut the leek in half lengthwise and then slice each half into four long strips - wash well to remove any soil. Cut the pork into strips (about ½ x ½ inch by 2 inches long (ca. 1 x1 x 5 cm long). Over fairly high heat, place half of the oil in a wok and add the curry. Stir the curry for a few seconds, then add the meat and let it brown. Remove the meat and season with salt and pepper - keep warm.
Peel and slice the onions fairly thin. Mince the garlic. Cut the tomatoes in half, remove the core and seeds and slice into medium sized thickness (about ¼ inch - ¾ cm). In the same wok in which you browned the meat, add the rest of the vegetable oil and over fairly high heat, add the onion and cook quickly for 3-4 minutes. Add the garlic, tomatoes, bay leaf and chicken stock. Stir gently and cook for about 4 minutes. Add the meat and leek and heat through for 2-3 minutes. Season with salt and pepper. If you like a thicker sauce, you can take a bit more chicken stock, add a little cornstarch and add it to the meat in the wok. Bring it to a quick boil stirring constantly and remove from heat. Place the meat dish in a serving dish and sprinkle with freshly chopped coriander.
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(Serves 4)
1 lb (500 g) harm or sirloin chops 1 Tbsp vegetable oil 1 tsp curry powder Salt and pepper
Sauce
1 medium onion 1 large clove garlic 2 medium-sized tomatoes 1 leek 1 bay leaf 1 cup (8 fl oz / 2 dl / 250 ml) chicken stock 1 or 2 Tbsp freshly chopped coriander
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Cook the sausage (or ground pork - season lightly with salt and pepper and cook in a heavy skillet until just done. Drain and use in place of the sausages) Remove the crust from the bread and cut into cubes. Place the cubes in the bottom of an oven-proof casserole dish. Sprinkle with half the cheese and sausage or ground pork. Combine the milk, eggs and seasonings. Pour over the bread and sausage (ground pork ). Cover and refrigerate overnight.
Top the casserole with the rest of the cheese and sprinkle with the green chilies before baking.
Remove the casserole dish 30 minutes before baking it in the oven at 325° F (169-180° C) for approximately 45 minutes. Serve with green salad or fresh fruits. |
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(Serves 4-6)
1 lb (16 oz / 500 g) link sausages - fried and cut into fourths or ground pork* 5 slices buttered white bread* 5 eggs slightly beaten 1-½ cups (12 fl oz / 3 dl / 375 ml) milk ½ tsp dry mustard 3 cups (6 dl) shredded sharp cheese ½ tsp salt’1 small tin chopped green chilies (You may use 1-2 fresh chilies, but then remove most of the seeds And mince the peppers) |
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Wash lemon and using a lemon zester or paring knife, cut peel into strips.Mix oil, strips of lemon peel, minced garlic, salt, pepper, sprigs of rosemary and Crushed elderberry. Place the meat in the marinade and leave 30 minutes or more In the refrigerator - Best if marinated 24 hours.
Grill or barbecue the meat 20-30 minutes; turning occasionally. Wrap in foil and Let the met rest 15-20 minutes.
Sweet and Sour Bell Peppers
Chop the onion and garlic. In a medium-sized skillet heat the butter and sauté the Onion and garlic but do not brown. Wash, remove seeds and slice the bell peppers; wash and slice the tomatoes and add Peppers and tomatoes to the onion and garlic in the skillet. Add the white wine vinegar and brown or raw sugar. Sauté for 20 minutes uncovered. Remove from heat and add chopped fresh basil.
Accompaniment: Good with baked potatoes: Peel several small potatoes, boil them until almost done - About 15 minutes - place the potatoes on foil and sprinkle them with a little salt, pepper and thyme. Wrap the potatoes in foil and keep it on the grill while preparing the bell Peppers.
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(Serves 4)
Ca. 500 g of pork loin, sirloin or filet Marinade ¼ Cup (2 fl oz / 65 ml / ½ dl) olive oil 1 lemon 1 large clove garlic Salt and pepper 3 sprigs fresh rosemary 1 Tbsp dried elderberry (optional)
Sweet and Sour Bell Peppers (Serves 4)
1 shallot 1 large clove garlic 1 Tbsp butter 4 bell peppers (capsicums) 3 large tomatoes 2 Tbsp white wine vinegar 1 Tbsp brown or raw sugar Salt and pepper Fresh basil - ca. 2-3 Tbsp |
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Lightly sprinkle with salt and pepper. Place chops on top of rice. Put a pat of butter on each pork chop. Cover and bake at 350 degrees F for 75 minutes. Uncover and bake for 10 more minutes to brown chops. Remove from oven; let rest 5 minutes, serve. Note: The juices may be thickened with a little flour or cornstarch and served as gravy with rice or mashed potatoes. |
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(Serves 6) |
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Wash the capsicum (bell) peppers into quarters, remove
seeds and place them in a steak pan or normal pan and and over medium heat cook the peppers until they are
tender but still firm. Remove the skin if desired. Set aside. Wash, trim and cut the zucchini in half lengthwise, remove
seeds and cut again lengthwise (you should have four long pieces). Cut the long pieces into thick chunks of
Note: The zucchini may also be cooked lightly in a frying
pan, but add a little oil to the pan first.
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(Serves 2) Italian or French bread and/or buttered rice or noodles. |
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Cut the pork fillets into 1/4 inch (ca. 1/2 cm) thickness.
You may use a mallet to pound the meat thinner if you wish. Mix the ingredients for the marinade and place
the pork fillets in the mixture and marinate for about 1 hour in the refrigerator. |
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(Serves 2) Boiled rice |
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Remove
the rind from the pork (if the butcher has not done so) and remove all
but a very thin layer of fat.
Drain
off marinade and reserve. Spread mustard evenly over the pork.
Press sugar over the mustard. Insert meat thermometer so the
tip is in the center of the thickest part of the meat. Roast to
desired degree of doneness (about 30 - 35 minutes per pound). |
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1-1/2 kg loin of pork, boned 1/3 cup white rum 1/2 cup lime juice 1/2 tsp salt 3 tsp French mustard 1 Tbsp brown sugar Salt and pepper
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In a wok or heavy skillet, heat the oil and
sauté the garlic. Add the pork and stir until it changes color. Do not
overcook. Add the mixed vegetables (including the regular onion (if you are using it), fish sauce, brown sugar
and the bouillon cube dissolved in the hot water. Stir for 4-5 minutes or until the vegetables are done but still
firm. Add the spring onion, stir through . Season with salt and pepper and serve very hot. |
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(Makes 4 servings) 8 oz lean minced (ground) pork freshly ground black pepper 2 Tbsp vegetable oil 1-2 cloves minced garlic 1/2 inch freshly minced ginger 1/2 Cup each or any variation: snow peas, broccoli, chopped zucchini and/or cauliflower 1 Tbsp Thai fish sauce 1/2 tsp brown sugar 1-2 finely chopped spring onions (or 1/2 regular onion, finely chopped) 1 chicken bouillon cube dissolved in 1/4 Cup hot water |
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In large casserole dish, put rice, consomme, pimientos and water. Do not stir. Lightly sprinkle with salt and pepper. Place chops on top of rice. Put a pat of butter on each pork chop. Cover and bake for 75 minutes at 350 degrees F (180 degrees C).
By Chef, Richard Lipton
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6 pork chops 2 cups (16 oz / 480 g) rice 2 cans beef consomme (ca. 3-4 cups - 16 fl oz / 500 ml) beef bouillon or beef stock) 1 large jar pimientos 1 cup (8 fl oz / 250 ml) water Salt and pepper 6 pats butter |