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Archive for the ‘Pork’ Category

 

 

 

What you need:

2  large onions  (sliced)
2 lb pork  (shoulder or rump)
1  bottle of your favorite barbecue sauce
1   tin or bottle of root beer

What you do:

Place one of the onions (sliced) into the slow cooker

Place the  pork on top and cover with the other sliced onion. Cover everything with the root beer.

Cover and cook on low for 6 hours, or on high for 3 hours.

Remove the meat, saving the onions and discarding the liquid.

With two forks, shred the meat and discard remaining fat, bone or skin.

Return the meat and onions to the slow cooker, adding the barbecue sauce. Cook long enough to warm the barbecue sauce.

Keep the pulled pork warm in the slow cooker until serving.

Serve on crusty rolls to hold in all that tangy sauce.

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What you need:

2 cups dry red beans or dry kidney beans
5 cups cold water
1 tbsp vegetable oil
3/4 lb  boneless pork shoulder, cut into 1-inch pieces
2 1/2 cups chopped onions
6 garlic cloves, chopped
1 tbsp ground cumin
4 cups water
1 6-3/4-oz package Spanish rice, cooked
Fresh jalapeno peppers, sliced

What you do:

Rinse beans & drain. In a large saucepan, mix together the beans and the 5 cups water; bring to a boil. Reduce heat and simmer 10 minutes.

Remove from heat. Cover and let stand 1 hour. Rinse and drain beans.

Heat oil in a  frying pan or skillet over medium-high heat. Cook pork in two batches; drain fat.

Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Add  the beans, pork, onions, garlic, and cumin. Pour in the 4 cups water; stir.

Cover; cook on low heat 10 to 11 hours.

Using a slotted spoon, remove the beans and pork.

Serve beans over rice, and spoon liquid over the top. Garnish with sliced jalapeno.

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What you need:

6kg/13lb 3½oz gammon joint

fresh orange juice, to cover

water, to cover

8 cloves, plus extra for studding the gammon

2 onions, peeled, halved

4 large bay leaves

For the glaze:

120g/4oz soft brown sugar

3 oranges, zest of three, juice of two

3 tbsp clear honey

3 heaped tbsp orange marmalade

3 tbsp wholegrain mustard

To serve:

apple compote

pickled red cabbage

What you do:

Preheat the oven to 180C/360F/Gas 4.

For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.

Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely.

Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.

Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove.

For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.

Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.

Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold.

Serve with apple compote and pickled red cabbage.

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What you need:

2 tbsp  oil
1 packet frozen hashbrown potatoes
2 cups shredded Cheddar cheese
2 lbs streaky Bacon

What you do:

Pre heat the oven to   200 C/400 F / gas mark 6

Grease 9-inch pie plate.
In large frying pan or skillet, heat oil over medium-high heat; add potatoes. Cook, stirring occasionally, 10 to 12 minutes or until browned. Remove from heat. Stir in cheese.

Arrange bacon slices side-by-side on bottom and up side of pie plate. Weave bacon slices in opposite direction. Fill bacon crust with hash brown mixture. Repeat bacon lattice on top of pie. Trim edge. Place pie on baking sheet.

Bake pie on lowest rack in oven 40 to 45 minutes or until bacon is cooked and brown. Cover with aluminum foil if browning too quickly.

Let stand 5 minutes before cutting into wedges.

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What you need:

1 lb  Sausage of your choice

Oil, For Sauteing

1 whole Medium Onion, Sliced

½ whole  Pepper, Chopped

6 whole Red New Potatoes, Sliced

1 cup Baby Carrots

½ tsp Tarragon

½ tsp Basil

¼ tsp Thyme

1 tsp Salt

¼ tsp Coarse Ground Black Pepper

What you do:

Preheat the oven to 180 C /350 F / gas mark 4

Slice sausage into 1/4 inch slices.

In a large frying pan or skillet, heat some oil and sauté the sliced onions, chopped peppers, and sausage until brown.

Then add sliced potatoes, carrots and spices, mixing well. Pour mixture into a greased 2-quart casserole dish, and bake covered in the oven   until vegetables are tender (about 45 to 55 minutes).

Remove cover and bake another 5 minutes, or until browned.

Serve hot.

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What you need:

6 Pork Rib Bones

1 Small White Onion

3 Carrots

1 Yellow Squash

1 Tsp Thyme

1 Bay Leaf

6 Cups Water

Salt & Pepper, To taste

What you do:

Set a large saucepan on a burner set to medium-high heat. Add butter and allow to melt.

Quarter vegetables into smaller chunks. Add to the pot along with the bones. Sautee for 3-4 minutes.

Add water and reduce heat. You’ll want the liquid to be as hot as possible without simmering or boiling. Usually medium-low does it for my stove.

Allow to sit at near boiling temperatures for 1-5 hours. The more time, the fuller the flavor you’ll achieve. I went 2 hours and the stock had excellent flavor.

When you’re happy with it, filter off all the solids. If you want a perfectly clear broth, let it filter through a coffee filter.

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What you need:

6 pork chops, around 1 inch thick

cornstarch or flour
2 tbsp vegetable oil

SAUCE
4 medium onions, chopped
1 cup water
1 cup chili sauce
2 tbsp brown sugar
1 tbsp lemon juice
1 tsp  Worcestershire sauce
1/2 tsp salt
1/8 tsp dry mustard
1/8 tsp celery salt or 1/8 tsp curry powder

What you do:

Preheat oven to 180 C / 350 F/ gas mark 4

Have a baking dish ready that is large enough to hold the pork chops in a single layer.

Trim fat from chops and slash edges to keep them from curling during browning.

Dust chops with a little cornstarch or flour (or shake in plastic bag with a little flour or cornstarch; shake off excess).

Brown chops in oil in a large skillet or electric fry pan.

As they are browned, place chops in a single layer in the baking dish.

Drain excess fat from skillet, leaving about 2 tbsp.

Add the chopped onions and brown.

Add the rest of the sauce ingredients and blend together.

Stir and scrape bottom of pan to get browned bits.

Pour sauce over chops.

Cover and bake for one hour, or until chops are tender when pierced with a fork. Adjust cooking time if using thinner pork chops.

Remove cover for last 15 to 20 minutes to thicken the sauce.

Baste occasionally.

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What you need:

4 tbsp dark soy sauce, plus extra to serve

1 tbsp toasted sesame oil

5cm fresh ginger, peeled and thinly sliced

500g pork tenderloin fillet, trimmed of fat

1 tbsp sesame seeds

300g mixed Chinese stir-fry vegetables

1 Chinese leaf, shredded

Medium egg noodles, to serve

What you do:

 Mix together the soy sauce, sesame oil and ginger in a shallow dish. Thinly slice the pork, add to the marinade and season with black pepper. Toss together and set aside for 5 minutes.

Heat a wok or large frying pan. Add the sesame seeds (there’s no need for oil) and stir for 2-3 minutes until evenly toasted. Remove from the wok and set aside. Lift the pork from the marinade. Sear the pork in batches in the wok until browned all over. Remove and set aside. Add all the vegetables to the wok, pour over the marinade and stir-fry for 3 minutes. Toss in the seared pork and stir-fry for a further 2-3 minutes until the pork is just cooked through.

Serve sprinkled with the sesame seeds, soy sauce to drizzle and the egg noodles.

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What you need:

5 medium free-range eggs

800g good-quality pork sausages

2 dessert apples, peeled, cored and roughly grated

Bunch of spring onions, finely chopped

Small bunch of fresh flat leaf parsley, chopped

Bunch of fresh chives, chopped

3 tbsp crème fraîche

1 tbsp wholegrain mustard

100g fresh white breadcrumbs

50g mature Cheddar, grated

Oil, for greasing

2 x 375g sheets ready-rolled puff pastry

What you do:

Preheat the oven to 200 C/400 F /gas mark 6.

Place 4 of the eggs in a pan of cold water and bring to the boil, then simmer gently for 3 minutes for soft-boiled. Plunge the eggs into a bowl of cold water and leave to cool completely before removing the shells. Set aside.

Split the sausages, remove the skin and break up the sausage meat into small pieces, then place in a bowl. Squeeze as much juice as possible from the grated apple, then add the apple to the sausage meat. Mix with all the remaining ingredients, except the remaining egg and the pastry, seasoning with a little salt and plenty of ground black pepper.

Unroll 1 sheet of the pastry onto a large, lightly greased baking sheet. Arrange half of the sausage filling down the centre of the pastry, leaving a 5cm border, then arrange the whole peeled eggs in a row on top, lengthways. Top this with the remaining filling and shape with your hands to make a rectangular shape, measuring about 14cm x 26cm.

Crack the remaining egg into a bowl and beat gently. Brush some over the edges of the pastry. Unroll the other sheet of pastry and drape over the sausage filling and press down well to seal in the filling. Trim the pastry and crimp around the edges with a fork, or between your thumb and forefinger. Brush the top of the pie with the remaining egg and make a hole or several slashes in the top to release the steam. Chill for at least 10 minutes, then bake for 55 minutes-1 hour until golden brown.

Remove from the oven and set aside to rest for about 10-15 minutes before cutting into slices.

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What you need:

6-8 small  Potatoes (or 3-4 medium)
6-8 slices of thick bacon, cooked and crumbled
half an onion, chopped
1/4 cup pepper, chopped
salt and pepper to taste
4 eggs
1 cup  cheese, grated
minced chives for garnish

What you do:

Preheat oven to 180 C / 350 F / gas mark 4

Wash potatoes and microwave for 6-10 minutes until soft (time depends on size and amount)
In large ovenproof skillet or pan, cook the bacon and drain on paper towels. Keep bacon fat in skillet and add chopped pepper and saute onions until soft/clear. Preheat oven to 350 degrees (or later cook on stove top, your preference). Coarsely chop potatoes with skins and put in skillet. Keep breaking up potatoes until resembling hash and mixing the bacon fat around them. Salt and pepper to taste.
Press potatoes into pan and use spoon to make four ‘divots’ or dents in potato hash where eggs will go. Crack eggs  and gently put into each ‘designated divot/dent’. Place in hot oven and cook until eggs are starting to set up. Sprinkle on crumbled bacon and top with cheese. Place back into oven until cheese is melted.

Cut the circle of hash into 4. Making sure there is one egg in each quarter. Garnish with chives and serve with fruit! Oh the smell!

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