- The Net's Online Gourmet Magazine 

     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.

     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.

     Accompaniment: Boiled rice and your favorite chutney.

(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

     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.

(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)

     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.

     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.

(Serves 4)

Ca. 500 g of pork loin, sirloin or filet

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

     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.

(Serves 6)

Recipe from Chef Richard Lipton

6 pork chops
2 cups ( 16 oz / 480 g) rice
2, 8-ounce (2, 240 g) cans beef consommé (or 2 beef
   bouillon dissolved in 2 cups hot water)
1, 8-ounce (240 g) jar pimientos
1 cup (8 fl oz / 240 ml) water
Salt and pepper
6 pats butter

     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 
about 2 inches (5 cm). 

     Cut the peppers into smaller pieces and mix them with the zucchini, minced garlic, salt, pepper chopped thyme, lemon juice, oil and chopped parsley. Set aside to let the flavors mix.

     Note: The zucchini may also be cooked lightly in a frying pan, but add a little oil to the pan first.

     Dry the pork fillet with paper towel, season them with pepper and finely chopped sage. In a heavy skillet, heat the oil over medium high, brown the meat, about 1-2 minutes on each side. Reduce the heat to medium and cook the meat about 2 minutes more on each side. Season with a little coarse salt. Serve the fillets whole or cut them into three or four slices before serving.

(Serves 2)

2 medallion pork fillet about 1 inch (2.5 cm) thick
or 3 oz (100 g) each
1 Tbsp olive oil
1 Tbsp fresh sage (or 1 tsp dry sage)
Salt and pepper to taste

Grilled Vegetables

1 red capsicum (bell) pepper
1 yellow capsicum (bell) pepper
1 small zucchini
1 large clove garlic
1 Tbsp freshly chopped thyme (or 1 tsp ground thyme)
1 Tbsp lemon juice
1 Tbsp vegetable oil
Freshly chopped parsley

Accompaniment: 

Italian or French bread and/or buttered rice or noodles.

     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.

     Boil the rice.

     Roast the sesame seeds in a dry pan over medium low heat. Coarsely shred the bock choy (Chinese cabbage), and cut the plums into wedges. Mix the orange juice andsesame oil and season with salt and pepper. Mix the dressing with the bock choy just before serving. Note: The bock choy may be sauteed in a little oil first before you pour the dressing over it.

     Cut the spring onions julienne.

     In a wok warm the tablespoon oil , drain the pork fillet (reserving the marinade) and saute the meat over medium high heat 1-2 minutes on each side and remove, 
sprinkle with a little salt and keep warm. Add the marinade to the pan and thicken with a little cornstarch mixed in a little water to thicken the marinade. Serve separately. Decorate the meat with the spring onions julienne.

(Serves 2)

8 oz (1/2 lb / 250 g) Pork Fillet 
1 Tbsp vegetable 

Marinade
1 Tbsp soy sauce
1 Tbsp honey
1 Tbsp plum jam
1/8 or generous dash of freshly grated black
pepper
1 Tbsp vegetable oil
2 spring onions
1 small cucumber (seeds removed)


Bock Choy Salad (Chinese or celery cabbage)

2 Tbsp sesame seeds
4-6 leaves of bock choy (Chinese Cabbage)
2-4 plums
Juice of 1/2 an orange
1/2 Tbsp sesame seed oil
Salt and pepper to taste

Accompaniment: 

Boiled rice

     Remove the rind from the pork (if the butcher has not done so) and remove all but a very thin layer of fat.  

     Combine the rum, lime juice, salt and pepper.  Place the pork, fat side up, in a shallow, non-metallic oven-proof dish and pour lime marinade over the top. Cover and marinate the roast for about 6 hours, basting frequently.
 

     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). 

     Uncover and bake for 10 more minutes to brown chops. Remove from oven, rest five minutes and serve.

By Chef, Richard Lipton