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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Pork Recipes
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Although crackling may not be
popular in all parts of the world, once you have tried it,
you will find it quite tasty. You may need to go to
the butcher to get a pork roast with the rind or crackling,
but is well worth the effort.
Make several long cuts in the pork rind, then 4-5 diagonal cuts. Mix the lime juice, salt and oil and brush the entire roast and into all the cuts in the rind. Place sprigs of thyme in the diagonal cuts. Roll up some aluminum foil and place it under the roast so that it is even. Bake the roast at 400° F (200° C) for about 1-½ hours. If the rind is crunchy, remove the roast from the oven. If it is not crunchy, increase the heat to 475° F (250° C) and watch the roast carefully so it doesn’t over bake and the rind gets too dark. The rind should be hard when you tap it with a knife. When the roast is done, remove it from the oven and let
it rest (covered with a tea towel or aluminum foil but not
sealed over the roast) for 20-30 minutes before cutting and
serving. Good with baked potatoes and vegetables of your
choice. If you like oven-roasted vegetables add carrots,
parsnips and small peeled potatoes during the last hour of
cooking, but be sure to remove the vegetables when they are
done if you leave the roast in the oven at a high
temperature to brown the rind (crackling). |
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(Serves 4-6)
3 lb pork roast (with rind/crackling)
2 Tbsp lime juice
1 Tbsp coarse sea salt
1 Tbsp olive oil
Sprigs of thyme
Aluminum foil
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Pork filet is a lean, tender piece of
meat which is best when juicy and tender. Be sure to let the
meat rest before you serve it and you will enjoy the tasty
herbs and spices which compliment this filet.
Mince the garlic and chili pepper and mix with the salt, lemon rind, coriander, mint, cumin, lemon juice and olive oil. In a heavy skillet brown the pork filet on all sides in a little olive oil. Spread half of the herb mixture over the pork filet and bake in the oven for 25 minutes at 400° F (200° C) Remove from oven, cover and let the meat rest for 10-15
minutes before slicing and serving with scalloped potatoes or
cous cous. |
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(Serves 4)
1 pork filet (about 1 lb)
Olive oil extra
1 large clove of garlic
1 large chilli pepper, seeds removed
Grated rind of ½ lemon
½ tsp salt
Small bunch of coriander, chopped
2-3 sprigs of mint, chopped
½ tsp ground cumin
1 Tbsp lemon juice
1 Tbsp live oil
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This mushroom tart served with a tomato salad is great for lunch. Choose two or three different mushrooms to enhance the flavor. Use a frozen pastry or make your own short crust pastry.
Wash mushrooms (use a brush and running water and lightly brush the mushrooms if there is a lot of soil on them), cut them into 2-3 slices. Trim and cut the aubergine in small cubes. Saute the mushrooms until golden in a little oil in a heavy skillet over medium-high heat. Add the aubergine and cook them 2-3 minutes. Season with salt and pepper and set aside. Peel, cut the onions in half and slice thinly. Chop the bacon. In the same heavy skillet, saute the bacon until lightly browned. Add the onions and saute until soft but not brown. Add the crème fraiche and stir through, cook for 1-2 minutes, season with salt and pepper. Set aside. Roll out the short crust pastry and place in a flan or quiche form. Cover the base of the flan with the grated cheese, the onion and bacon mixture, top with the mushroom and aubergine mixture and bake 20-25 minutes at 400° F (ca. 210° C) or until the crust is brown and the flan is set. Let the flan rest 10-15 minutes, top with freshly chopped parsley or a handful of rucola salad. |
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(Serves 2-3) 10 oz (300 g) mushrooms (use a mixture of your choice) |
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This is a simple recipe for any cook to
try. We suggest you serve the pork with the corn relish and the
pureed green peas. Buttered, new potatoes are great
accompaniment.
Whisk the mustard and balsamic vinegar together. Add the water and continue whisking until well blended. Dry the pork filet with a paper towel and season with the curry, salt and pepper. Heat the oil in a heavy skillet and quickly brown the meat over medium-high heat. Place the meat in an oven-proof casserole dish, pour the marinade over the meat, cover and place in a cold oven. Turn on the oven to 325° F (160° C) and roast for about 30 minutes or until the meat is just done. Set aside to rest for 20 minutes before slicing and serving with the marinade from the meat.
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(Serves 2)
1 tsp Dijon or honey mustard
1 tsp balsamic vinegar
¼ Cup (½ dl) water
1 pork filet about 10 oz (300 g)
2 tsp mild curry powder or paste
Salt and pepper
2 tsp vegetable oil
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These crepes (pancakes) make a nice
change from the meat dishes. The pancakes and filling can be made
ahead, refrigerated and heated through just before serving. Good
with a tossed green salad.
Wash and trim the mushrooms. Slice them thinly and sauté them in a little butter in a heavy skillet. Add the white wine and continue cooking until the liquid is gone. Add the light sour cream or crème fraiche and cook the mushrooms stirring frequently. Add the ham and half of the cheese, season with salt and pepper. Add the freshly chopped parsley. Remove mushroom mixture from the burner and place equal quantities on each pancake. Roll the pancakes up and place in an oven-proof casserole dish. Cover with the rest of the mozzarella cheese and heat in the oven for about 10 minutes at 425° F (225° C) or until cheese has melted. Serve with a green salad.
Pancakes / Crepes
Sift dry ingredients into bowl, add eggs, stir until mixture is smooth and free of lumps. Gradually add the milk, mixing to a smooth batter. Pour the batter into a jug and allow the batter to stand for 30 minutes in the refrigerator. Heat a heavy skillet and melt a little butter in the pan. Pour 2 or 3 tablespoons of pancake mixture into the pan, swirl the batter evenly around the pan. Cook over medium heat until light golden brown. Turn the pancake and cook on the other side. Repeat with remaining batter. Makes 8 pancakes
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(Serves 4)
8 oz (ca. 250 g) fresh mushrooms
1 oz (30 g) butter
3 Tbsp white wine (optional)
8 oz (ca. 250 g) light sour cream or crème fraiche
5 oz (150 g) ham, cubed
6-½ oz (ca. 200 g) grated mozzarella cheese
Salt and pepper to taste
1-2 Tbsp freshly chopped parsley
8 Pancakes / crepes (recipe below)*
*Pancakes / Crepes
½ Cup (1 dl) plain flour
Pinch of salt
2 eggs
¾ Cup (6 fl oz / 1-½ dl / 190 ml) milk
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This sweet and sour
pork recipe does not have the bones and grisly pork that the spare
ribs can have. The meat in this dish is tender, tasty and quite easy
to prepare. It is not quite as piquant as some of the more traditional
Chinese sweet and sour pork dishes.
Mix rice wine, oyster sauce, sugar, soy sauce and a little salt and pepper and pour over the pork. Marinate over night. In a wok, heat about ¼ cup oil and add the garlic and ginger and cook for ½ minute. Add the pork and cook until done, stirring constantly.
Sweet and Sour Sauce
Heat the oil in a wok and add the tomato pure, add the pineapple, lemon juice, sugar and Five Spice Powder. Stir constantly and heat through until mixture bubbles. Add the pork and heat through quickly over fairly high heat. Place on platter and decorate with tomato wedges and serve.
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(Serves 4)
½ lb pork cut julienne
1 clove garlic, minced
1 small piece ginger, minced
3-4 Tbsp rice wine (sherry),
1-2 Tbsp oyster sauce
1 tsp sugar
1-2 Tbsp soy sauce
Salt and pepper
Sweet and Sour Sauce
1 small tins tomato pure (ca. 2-1/2 oz / 70 g)
1 tin pineapple, cubed and drained
Juice of ½ lemon
2-½ tsp sugar
1/8 tsp Five Spice Powder
¼ Cup (2 fl oz / ½ dl / 65 ml) vegetable oil
1-2 tomatoes cut into quarters.
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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 |
