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Posts Tagged ‘pork stock’

What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

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What you need:

1 lb / 450 g  pork loin, sliced into pieces
1 small tin  pineapple chunks
1 large onion diced
1 red & 1 green  peppers, sliced into strips
2 tbsp of soy sauce
3 tbsp of peanut oil
4 tb of cornflour
3 tbsp of ketchup
1 tbsp of sugar
1 tsp of salt
3 cloves of crushed garlic

What you do:

In a saucepan boil the pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keeping the pork stock for later).
Blend 2 tbsp of cornflour and soy sauce then coat the pork with the cornflour mixture.
Fry the pork in a lage frying pan  until golden brown then set aside.
Dissolve the remaining 2 tbsp of cornflour on 1/2 cup of pork stock – set aside.
Sauté garlic and onions on oil, then add the  peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 tsp salt and the dissolved cornflour. Stir  continously until sauce thickens.
Pour over fried pork .

Serve with rice.

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What you need:

2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 center cut bone-in pork chops
2 tbsp butter
1 cup water
2 cubes pork stock cubes

What you do:

In a small bowl  mix together the salt, sage and black pepper and rub on both sides of the chops.

Melt the butter or margarine in a large skillet or frying pan over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a  small saucepan over high heat, mix together the water and the pork stock cubes and stir until the cubes dissolves.

Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Serve hot.

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