Archive for the ‘Pork’ Category

Pork Chop Suey Recipe

Tuesday, November 6th, 2007

Serves 4 to 6

INGREDIENTS:

  • 1 pound pork or beef (don’t use pork chops as they are too dry)
  • Pork Marinade:
  • 1 teaspoon soy sauce
  • 1 – 2 teaspoons oyster sauce
  • 1 teaspoon salt
  • Pepper to taste
  • 1 piece (under 1 teaspoon) Cornstarch
  • Sauce:
  • 4 tablespoons water or chicken broth
  • 2 teaspoons oyster sauce
  • 3/4 to 1 teaspoon cornstarch
  • Other:
  • 2 small bunches bok choy (can substitute broccoli if desired)
  • 1/2 cup bamboo shoots, rinsed
  • 1/2 pound fresh mushrooms, washed and patted dry with a paper towel
  • 1/2 cup water chestnuts (fresh if possible)
  • 1 large green pepper
  • 2 stalks celery
  • 1 onion
  • 1/2 pound snow peas (optional)
  • Oil for stir-frying

PREPARATION:

Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 – 15 minutes. 

While pork is marinating, prepare vegetables and sauce. For sauce: Whisk together the sauce ingredients and set aside.

For vegetables: Cut bamboo shoots into thin strips.

Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.

Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.

Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn’t matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together.  When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn’t contain much moisture.

Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a “well” in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.

Sweet and Sour Pork

Tuesday, November 6th, 2007

This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.

Serves 4 to 6

INGREDIENTS:

  • 3/4 pound pork tenderloin
  • 2 – 3 teaspoons soy sauce
  • Pinch of cornstarch
  • Sauce:
  • 1/4 cup sugar
  • 2 tablespoons ketchup
  • 2 tablespoons dark soy sauce
  • 1/4 teaspoon salt
  • 1/2 cup water or reserved pineapple juice
  • 1/4 cup vinegar
  • 1 tablespoon cornstarch dissolved in 4 tablespoons water
  • Batter:
  • 1/3 cup flour
  • 1/3 cup cornstarch
  • 1 egg white, lightly beaten
  • 1 tablespoon vegetable oil 
  • 1/3 cup warm water, as needed
  • Other:
  • 1 carrot
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 cup pineapple chunks
  • 3 cups oil for deep-frying, or as needed

PREPARATION:

Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep–frying to 375 degrees Fahrenheit.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.

Fingerlicking ribs with spicy potato salad

Friday, November 2nd, 2007

Serves 4-6

Preparation time overnight

Cooking time 1 to 2 hours

Ingredients
300ml/10½fl oz tomato ketchup
300ml/10½fl oz dark soy sauce
120g/4½oz clear honey
5cm/2in piece fresh root ginger, peeled and finely chopped
4 garlic cloves, finely chopped
5 tbsp amontillado sherry
1 tsp ground star anise
1 tbsp ketjap manis (sweet soy sauce)
1 tbsp fresh rosemary, chopped
1.75-2.25kg/4-5lb pork spare ribs (still jointed and baby back if possible)
2 spring onions, finely chopped
mini corn cobs, buttered
For the potato salad
450g/16oz Jersey new potatoes, cubed
175g/6¼oz bacon, cut into small pieces
vegetable oil, for frying
1 tbsp chilli oil
2 heads chicory, sliced
1 tbsp coriander leaves
2 tbsp spring onions, sliced
Method
1. Place the tomato ketchup in a large, shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise, ketjap manis and rosemary, then mix thoroughly to combine. Add the ribs, cover with cling film and chill for up to 24 hours if time allows.
2. Place the ribs in a large, deep pan (you may have to cut them in half to get them to fit). Pour over the tomato ketchup mixture and add enough water to cover the ribs completely. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour, until completely tender.
3. Remove the ribs from the heat and transfer them to a large, shallow, non-metallic dish. Allow them to cool in the marinade, then cover with cling film and chill until ready to grill.
4. Preheat the grill. When you want to use the ribs, carefully scoop off the fat from the top of the mixture and discard, then allow the mixture to return to room temperature. Drain off all the marinade, place it in a pan and reduce it down to a sticky coating consistency.
5. Arrange the ribs on a grill rack and cook for about eight minutes on each side, basting them occasionally with the reduced marinade.
6. Meanwhile, prepare the potato salad. Par-boil the potatoes, then fry them with the bacon in vegetable oil until golden. Add in the chilli oil and chicory. When the chicory begins to wilt, remove the mixture from the heat and stir in the coriander and spring onions.
7. Cut the ribs into single sections and arrange on a large platter, then scatter over the remaining spring onions. Keep the corn cobs on the side or in separate bowls with plenty of napkins and finger bowls to hand for sticky fingers. Place the potato salad on the side, and serve.

Chorizo cassoulet

Friday, November 2nd, 2007

Serves 1-2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tsp vegetable oil
55g/2oz chorizo, diced
1/3 onion, sliced
handful of herbs, chopped, including parsley, coriander and chives
2 garlic cloves, crushed
85g/3oz kidney beans, drained and rinsed
1 tomato, diced
55ml/2fl oz chicken stock
salt and pepper, to taste
55g/2oz breadcrumbs, toasted
Method
1. Preheat a grill to high.
2. Heat the vegetable oil in a pan. Saute the chorizo and the onion together for 2-3 minutes, to soften.
3. Add the chopped herbs and the garlic, and cook for a further minute.
4. Add the kidney beans, the diced tomato and the chicken stock. Bring to the boil, season to taste, then simmer for four minutes.
5. Pour the mixture into a gratin dish, sprinkle with the toasted breadcrumbs, then grill for two minutes, until golden.
6. Serve straight away.

Maiale alla montanara (grilled pork chop with creamy mushrooms)

Friday, November 2nd, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
4 large pork chops
10 tbsp Italian olive oil
salt
freshly ground black pepper
20 thin asparagus spears
1 medium onion, finely chopped
100g/3½oz fresh porcini mushrooms, sliced
100g/3½oz oyster mushrooms, sliced
150g/5oz round shiitake mushrooms, sliced
4 tbsp double cream
300g/10½oz taleggio cheese or French or English Brie
garlic and rosemary sautéed potatoes, to serve
Method
1. Dip the pork in olive oil, season with salt and pepper and then cook on a preheated griddle pan for about two minutes on each side.
2. Dip the aspargus in olive oil, season with salt and pepper and griddle for about five minutes.
3. In the meantime shallow fry the onion in 3-4 tablespoons of olive oil until they turn golden.
4. Add the mushrooms, season with salt and pepper and cook for about three minutes. Pour in the cream and leave to thicken for a minute or two.
5. Remove the chops from the griddle and place on a baking tray. Spoon a couple of tablespoons of the mushrooms on top of the chops then cover with two slices of taleggio cheese.
6. Season and drizzle with olive oil then cook under a hot grill for 1-2 minutes, until the cheese starts to melt.
7. To serve, arrange five asparagus stalks in a criss-cross pattern in the middle of the plate, place a pork chop on top and serve with a few slices of sautéed potatoes.

Chorizo and cheese on toast

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
1 tbsp olive oil
55g/2oz chorizo, sliced
2 slices of ciabatta
55g/2oz mature cheddar, grated
Method
1. Preheat the grill to high.
2. Preheat the oil in a griddle pan and chargrill the chorizo for 1-2 minutes. Remove and set aside.
3. Chargrill the ciabatta slices in the pan for 1-2 minutes, or until golden.
4. Remove from the heat and top the toasted ciabatta with the chorizo and then sprinkle with cheese.
5. Grill for 1-2 minutes or until golden brown and bubbling. Serve.

Cassoulet

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tbsp olive oil
85g/3oz chorizo, chopped
85g/3oz roasted peppers
½ beef tomato, diced
1 clove garlic, peeled and chopped
110g/4oz tinned kidney beans, rinsed and drained
1 tbsp fresh herbs, chopped
2 tbsp olives, pitted
30g/1oz white breadcrumbs
2 tbsp oil (from jar of roasted peppers)
Method
1. Preheat the grill to high.
2. Heat the oil in a large, non-stick frying pan and sauté the chorizo for 1-2 minutes.
3. Add the peppers, tomato and garlic and fry for 5-6 minutes, stirring frequently.
4. Add the kidney beans to the pan with the fresh herbs and olives and heat for a further 1-2 minutes.
5. Transfer the mixture into a gratin dish and sprinkle with breadcrumbs. Drizzle with the oil and then grill for two minutes, or until the top is crisp and golden. Serve at once.

Fried chorizo with gribiche dip and toasted taleggio cheese

Friday, November 2nd, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
100g/3½oz chorizo, sliced
For the gribiche dip
1 lemon, zest only
7 tbsp Greek yoghurt
2 tbsp chopped black olives
1 tbsp chopped fresh coriander
For the toasted taleggio
2 slices toast
50g/1¾oz taleggio cheese
To garnish
1 hard-boiled egg, sliced
Method
1. Cook the chorizo in a hot pan for 2-3 minutes until lightly browned. Remove and drain on kitchen paper.
2. For the gribiche dip, mix together the lemon zest, Greek yoghurt, black olives and coriander.
3. For the toasted taleggio, preheat the grill to high. Slice the cheese and place it on top of the toast. Grill until golden and bubbling.
4. Serve the chorizo with the taleggio toast, dip and slices of hard-boiled egg.

Bacon and onion pie

Friday, November 2nd, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

A tasty pie that is simple to make and is sure to be popular with the whole family. Serve with baked beans or peas for a mid-week meal.Ingredients
1kg/2¼lb potatoes, peeled and cubed
1 tbsp vegetable oil
250g/9oz bacon, cut into strips
55g/2oz butter
4 onions, finely sliced
pinch of sugar
140g/5oz cheddar, grated
2 tomatoes, sliced
salt and freshly ground black pepper
Method
1. Bring a pan of salted water to the boil and cook the potatoes until soft. Drain and mash.
2. While the potatoes are cooking, heat and cool the bacon in half the butter and the oil in a frying pan until just beginning to brown and crisp. Remove from the pan with a slotted spoon.
3. Add the onions to the pan. Add seasoning and the sugar. Fry gently until the onions are soft and caramelised. Take care not to allow them to burn.
4. Return the bacon to the pan and stir evenly through the onions. Add a little stock or water to de-glaze the pan and then tip the mixture into a heatproof dish.
5. Add the remaining butter and 110g/4oz ofthe cheese to the potato. Season and mix well. Preheat the grill to high.
6. Spoon the mixture over the onions and bacon, scatter with the remaining cheese and top with the slices of tomato.
7. Place under a hot grill until the cheese is melted and brown. Serve.

Sausage and bean cassoulet with potato cakes

Friday, November 2nd, 2007

Serves 3

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tbsp olive oil
2 cloves garlic, chopped
1 onion, chopped
225g/8oz smoked streaky bacon, cut into 2cm/½in strips
6 cooked sausages
1 can baked beans
1 glass red wine
290ml/½ pint beef stock
2 sprigs thyme
2 tomatoes, chopped
55g/2oz breadcrumbs
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
For the potato cakes:
225g/8oz ready-made mash potato
1 eating apple, peeled and grated
knob of butter and oil, for frying
Method
1. Preheat oven to 190C/375F/Gas 5.
2. Heat a large pan add the oil and fry the garlic, onion and bacon for 2-3 minutes.
3. Chop the sausages into large chunks and add to the pan.
4. Add the red wine, stock, baked beans, thyme and tomatoes. Bring to the boil and gently simmer for 8 minutes.
5. Stir in the chopped parsley and season with salt and pepper before placing in an ovenproof dish. Sprinkle with the breadcrumbs and bake for 10 minutes.
6. Mix the apple with the potato and season, shape into a cake.
7. Heat the butter and oil in a frying pan and add the potato cakes. Cook for 2-3 minutes on each side.