Gourmet Pork Recipes

	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).
			Pork Roast with Thyme and Lime

(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

	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.
			Pork Filet Karamba

(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

	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.
			Mushroom Flan

(Serves 2-3)

10 oz (300 g) mushrooms (use a mixture of your choice)
1 small aubergine (egg plant)
2 Tbsp olive oil
1-2 medium onions
1 package bacon (ca. 8 rashers or 7 oz / 150 g)
¾ Cup (1-½ dl) crème fraiche (or rich sour cream)

1 frozen or fresh short crust pastry
3 oz (90 g) grated cheese (e.g. emmentaler)
Freshly chopped parsley or handful rucola salad

	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.
			Marinated Pork Filet

(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

	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
			Filled Crepes

(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

	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.
			Sweet and Sour Pork

(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.

	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.
			Meatballs with Dill Sauce

(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

	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. Peanut Sauce 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 to eat.
			Sauté Slices and Peanut Sauce

(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

	Chop the onion, garlic and grate the ginger or place in a food processor until smooth. Set aside. Heat a deep skillet or saucepan, pour a little oil into it and heat the oil. Add the cubed pork, add the cardamom pods, bay leaf and cinnamon stick. Sauté the pork until a light golden brown. Remove the meat, but leave the spices. Add the onion mixture and sauté 2-3 minutes. Add the remaining herbs and tomato pure and heat through. Add the meat and water, cover with a lid and simmer gently 30-40 minutes or until the meat is tender. Once the cardamom pods have been browned, you can remove them. This is nice with cooked rice, a little chutney, and sliced cucumbers in a little yogurt and garlic, seasoned with salt and pepper and a dash or two of lemon juice.
			Pork with Tomato

(Serves 2-3)

About 1 lb (450 g) pork, cut in cubes (shoulder or butt)
Peanut or vegetable oil
1 onion
3 large cloves garlic
1 oz (30 g) freshly grated ginger root
5 cardamom pods (seeds my also be used)
2 bay leaves
1/2 stick of cinnamon
1-1/2 tsp coriander seeds
(these may be roasted, seeded and crushed)
1-1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp paprika
2 Tbsp tomato pure
Coarse sea salt (fine iodized salt is fine)
about 2 Cups (4 dl) water

	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. Mix finely minced garlic, chopped onion, chopped tomatoes and jalapeno peppers. Add 1 Tbsp freshly squeezed lemon juice. Season with salt and freshly ground pepper. Cut the avocadoes in half, peel, remove stone and slice. Sprinkle with lemon juice and place one half in a fan shape on each of the four plates. Divide the salsa into four portions and place on the side of the fan-shape avocadoes. Decorate with freshly chopped basil. Remove meat from the marinade and grill 1/2 - 1 minute on each side. Serve with the salsa. Accompaniment: Small boiled potatoes or cooked rice.
			Grilled Pork Filet

(Serves 4)

500 g (1 lb) 1 cm (c a. 1/2 inch) thick
slices of pork filet

Marinade:
4 Tbsp soy sauce
1 Tbsp honey
1 Tbsp sweet/strong chili sauce
Salt and pepper

Salsa:
2-3 large cloves garlic
1 onion
1 Tbsp jalapeno Chili peppers
2 capsicum (bell peppers)
4 ripe tomatoes
1 fresh lemon
2 ripe avocados
Freshly chopped basil

	Slice the pork into four medallions (pieces) wash and dry them with a paper towel. Mix the butter, chopped walnuts and grated Parmesan cheese together. Place a little butter or oil in a skillet and sauté the pork medallions for about one minute on each side. Add salt and pepper and put the pork pieces in an oven-proof dish and add the mixed walnuts and butter on top. Place the dish in the middle of the oven for 16-18 minutes at 200ºC (390ºF). Cover and keep the pork warm until ready to serve. Sauté the finely chopped fennel for 3 minutes in butter but do not let it change color. Add the rice and sauté for 2 minutes. Add saffron and bouillon, stirring while cooking. Cover with a lid and let it simmer for 10 minutes over low heat. Add the peas to the rice and simmer for another 10 minutes. Stir the pesto and Parmesan cheese into the rice and season to taste. Serve warm Italian bread and tossed green salad. Accompaniments Italian bread Tossed green salad
			Pork Sirloin

(2 servings)

300 g (9 oz. or 1/4 lb) pork sirloin
oil or butter (for cooking)
salt and pepper
25 g (abt 1 oz.) butter
10 walnuts
2 Tbsp. freshly grated Parmesan cheese

Risotto
1 Tbsp. butter
1 small fennel, finely chopped
1-1/2 dl. (ca. 1 Cup) cooked rice
1 pinch of saffron or 1/2 tsp turmeric
1-1/2 dl (ca. 1 Cup) green peas
1 Tbsp green pesto sauce
1/2 dl (4 Tbsp) freshly grated Parmesan cheese
1/2 tsp salt
pepper

Accompaniments
Italian bread
Tossed green salad

	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. In a wok or large skillet, place a little of the oil, brown the meat and simmer gently for 10 - 15 minutes. Drain meat and place under a grill for a few minutes. Set meat aside and keep warm. Sauce Slice onion in rings, mince garlic and gently cook in a little oil until onions are golden brown. Add the bouillon, sugar, sherry, tomato paste and Vetsjin - msg. Simmer the sauce for about 5 minutes to let the flavors blend; stir constantly. Add a little water if necessary. Pour the sauce over the warm meat and garnish with Atjar Tampoer and shrimp crisps (Kroepoek). Serve with fluffy, boiled rice or Chinese noodles. Accompaniments Kroepoek - shrimp crisps Chopped vegetables in vinegar (Atjar Tjampoer) Sambal Oelek(hot pepper paste) or Sambal Manis (mild pepper paste)
			Babi Pangang

`(3 - 4 Servings)`

Marinade
500 g lean pork
2 tsp powdered ginger (Djahe)
1 large clove garlic or 1 tsp garlic powder
1 medium-sized onion, minced
2 Tbsp sweet Soya sauce (Ketjap Manis)
Salt and pepper
1 tsp Fresh lemon juice (more if desired)
1 Tbsp vegetable oil

Sauce

1 Cup bouillon (Chicken or Beef)
1 Tbsp sugar
1 Tbsp medium dry sherry
70 g (ca. 2 oz) tomato paste
1/2 tsp gourmet powder (Vetsjin, MSG - Monosodium glutimate)
1 small onion
1 large clove garlic or 1 tsp garlic powder
Vegetable oil

	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. Serve the meat (Babi Ketjap) on a large plate. In a separate dish, serve garnished with slices of fresh tomatoes. Accompaniments: Cooked white rice and Sajoer Tjampoer (vegetables).
			Babi Ketjap

(3-4 Servings)

500 g ham or lean pork
1/2 tsp freshly ground pepper
Salt
1 medium-sized onion
1 tsp powdered ginger
1/2 tsp Sambal Oelek (hot pepper paste)
5 Tbsp sweet Soya sauce (Ketjap Manis)
150 ml (6 oz water)
Margarine or oil

	Preheat oven to 400° F (200 ° C). Trim fat and cut meat into small pieces. Place meat into large bowl and mix with chopped bacon, potato, onion, garlic, thyme, allspice, salt, pepper, dry white wine and brandy. 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. Pile prepared mixture onto smaller pastry round, leaving a clear 1 -inch border around edge and brush edge with egg. Cover meat with larger round of pastry, lifting pastry over rolling pin to prevent pastry stretching. Pinch edges together firmly to seal. and decorate. Re-roll trimmings and cut out leaf shapes to decorate top of pie. Make steam hole in center. Glaze decorations with beaten egg.
			Country Style Pie

(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

	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
			Pork Curry