Categories
Pork Soup

Pea and Ham Soup

Pea and Ham Soup
Ingredients
  • 1 cup of split peas
  • 2 litres water
  • 1 large onion
  • 4 sticks of celery
  • 2 carrots
  • 2 cloves
  • sal and pepper
  • 5 bacon bones or 1 ham hock
Instructions
  1. Soak the peas overnight in water. Chop the onions, celery and carrots. Put everything into a saucepan and bring to the boil. Simmer covered for 2 to 3 hours or until meat and veges are all soft.
  2. Remmove the bones and puree it all in a blender or push through a sieve.
  3. Pour the soup back into the rinsed saucepan.
  4. If you have used a ham hock then take the meat off the bones, chop it up and add to the soup.
  5. Add salt and pepper to taste and reheat the soup gently.

 

Categories
Pork Soup

Bacon cheese and noodle soup

Bacon cheese and noodle soup
Ingredients
  • 4 rashers of bacon chopped or two handfuls of bacon bits bought commercially
  • 1 egg
  • 1.5 cups grated cheese
  • Chicken stock
  • 1 tabs chopped parsley
  • 2 cups of very fine vermicelli like noodles
  • 2 tabs tomato sauce
Instructions
  1. Fry bacon in large soup pot. Add stock. I used a large saucepan say 3 or 4 litres. Best to use water and stock cubes OR vegeta to taste. Add tomato sauce. Bring to boil and add noodles. When noodles are cooked, add cheese and stir through. Turn heat off and then beat egg with a fork.. add to soup and stir.

 

Categories
Pork

Tasty Pork Spare Ribs

Tasty Pork Spare Ribs
Ingredients
  • A pack of pork spare ribs (ensure you buy the 'bones' ribs and not the fatty rib slices)
  • 1 tub tomato paste
  • I pack (or 3 large tbsps)sweet paprika
  • 1 onion diced
  • 2 tbsp olive oil
  • 1 tsp mustard
  • 1 tbsp vinegar
  • 4 dessert spoons raw sugar
  • 1 average tumbler-glass water
  • Salt and pepper to taste
Instructions
  1. Cut up ribs and place them in a deep ovenproof dish
  2. Pre-heat oven to 200 degrees celsius
  3. Place ribs in oven and cook for 30 mins (no oil required at this point)
  4. Meanwhile, in a frypan heat oil and fry onion until soft
  5. Add all other ingredients and bring to boil - stirring all the time until combined and thick.
  6. When the ribs have cooked for 30 mins, remove from oven and drain off all fat.
  7. Cover ribs with mixture from frypan and place back in the oven for approximately 1 hr.
  8. Turn ribs at the half hour of cooking.
Notes
This recipe is easy and delicious and never fails. Don't be put off by the ingredients in the sauce - it has to be thick and it is really flavoursome. If you like chilli, then put a half a spoonful of chopped chilli into the mixture with the other ingredients. Enjoy

 

Categories
Pork

Savoury Pork Mince

Savoury Pork Mince
Ingredients
  • 500g pork mince
  • 1 large onion finely chopped
  • 1Tbsp curry powder
  • 1 large garlic clove crushed
  • 1 Tbsp oil
  • ¼ small cabbage finely shredded
  • 1 large carrot finely chopped
  • 1 cup chopped green beans
  • ½ red capsicum chopped
  • ½ cup white rice
  • 2 Tbsp soy sauce
  • 1 cup chicken stock
  • salt & pepper to taste
Instructions
  1. Heat oil over medium heat, cook onion, garlic and curry powder until onion slightly transparent and curry sweats. Add pork mince and break up with fork, stirring until brown. Add vegetables and rice, stirring to combine. Add stock and soy sauce, stir in well, reduce heat and cook slowly until rice is tender. Add extra stock during cooking if required. Savoury mince should be moist, not dry and rice tender.

 

Categories
Pork

Saucy Pork Belly Strips

Saucy Pork Belly Strips
Ingredients
  • 3 tea bags
  • 1kg pork belly strips
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon corn flour
  • 2 cups stock
Instructions
  1. Bring to boil 4 cups of water and 3 tea bags add 1kg pork belly strips, bring to boil again, reduce heat and simmer for 15 minutes.
  2. Mean while combine 2 tableaspoons of each soy sauce, tomato sauce and brown sugar and 1 tablespoon of corn flour in sauce pan.
  3. Remove belly strips from stock. Add 2 cups of stock to sauce, place over heat and bring to boil, boil till thickens.
  4. place belly strips in casserole dish, pour sauce over top. place in pre-heated 180 degrees celcius oven for 45 minutes.

 

Categories
Pork

Rosemary Pork Chops

Rosemary Pork Chops
Ingredients
  • 2 pork chops
  • 1 tablespoon fresh and finely chopped rosemary
  • Sea salt
  • Cracked pepper
Instructions
  1. Rub the rosemary, salt and pepper into each side of the chops before frying.

 

Categories
Pork

Roast Pork

Roast Pork
Ingredients
  • Leg or Loin of pork
  • oil
  • salt and pepper
Instructions
  1. Weigh the meat to calculate the cooking time. Allow 40 minutes for each 500gr and 30 minutes extra.
  2. Score the rind at close intervals and rub the rind well with oil, salt and pepper.
  3. Place fat side up on a baking dish (with or without a rack).
  4. Cook in a hot oven for 15 minutes.
  5. Reduce heat to slow and cook for the calculated time.
  6. Pork is usually self basting providing the fat stays on top. Baste if necessary.
  7. Cook vegetables with the pork for the last 45 minutes.
  8. Drain the meat and veges and make gravy with the pan drippings.

 

Categories
Pork

Back in the Pot Pork

Back in the Pot Pork
Ingredients
  • 400g Pork belly (no skin)
  • 3 Spring onions (green parts only)
  • 10 Garlic cloves (peeled)
  • 50g fresh Ginger
  • 2 tablespoons of Black fermented
  • beans (rinsed)
  • 1 tablespoon of light soy sauce
  • ½ teaspoon dark soy sauce
  • Salt to season
  • Stock
  • 2 fresh Chillies (sliced)
  • 1 teaspoon of Sesame oil
  • 3 tablespoons of peanut oil (for cooking)
Instructions
  1. Bring a saucepan of water to the boil. Add the pork belly and then simmer
  2. until it is cooked through and the juices run clear when you poke a skewer into
  3. it; drain and set aside to cool. (This step can be done some time in advance, it
  4. should take half to a full hour depending on the meat.)
  5. Cut the pork belly into fairly thin slices. Cut the spring onion greens into 3-4
  6. cm sections. If the garlic cloves are large, cut them in half; otherwise, leave
  7. them whole. Thinly slice the ginger, with or without its peel (the peel adds
  8. extra flavour).
  9. Heat the wok over a high flame until the smoke rises, then add the oil and
  10. swirl around. Reduce the heat to medium, add the garlic and ginger and stir-
  11. fry until fragrant. Add the pork slices and continue to stir-fry until they sizzle
  12. and are tinged with gold.
  13. Add the black beans, soy sauces and salt to taste and continue stir-frying until
  14. the beans are fragrant. If at any point the food starts to catch a little on the
  15. base of the wok, simply pour in a tablespoon or two of stock or water and mix
  16. well.
  17. Add the chillies and when you smell their aroma, add the spring onion greens.
  18. When the onion is barely cooked, remove the wok from the heat, stir in the
  19. sesame oil and serve.

 

Categories
Pork

Pork with Oregano

Pork with Oregano
Ingredients
  • 4 Pork Chops
  • 2 tablespoons olive oil
  • 1 finely diced onion
  • 1 finely diced apple
  • 2 tablespoon fresh oregano
  • ⅓ cup apple juice
  • 3 tablespoons lemon juice
  • 1 teaspoon chopped chilli
  • 1 teaspoon minced garlic
Instructions
  1. Fry the onion and apple until soft in a large fry pan.
  2. Add everything else but the pork and cook for 2 minutes.
  3. Heat the oven to 180C (350F). Put the chops in an oven-proof dish and tip the prepared mixture over them. Cover and bake for 1 hour.

 

Categories
Pork

Pork Mince Rolls

Pork Mince Rolls
Ingredients
  • 1 tablespoon peanut oil
  • 500g pork mince
  • 2 garlic cloves, crushed
  • 3 tablespoons brown sugar
  • 1½ tablespoons fish sauce
  • 1 teaspoon finely chopped kaffir lime leaves
  • 3 teaspoons lime juice
  • 3 tablespoons chopped fresh coriander leaves
  • Ripped up lettuce leaves
  • 10 rice paper wraps
Instructions
  1. Heat the oil in a wok or frying pan over medium high heat. Cook the mince and garlic for 5 to 7 minutes, stirring constantly, or until the pork is browned and cooked through.
  2. Reduce heat to medium. Add sugar, fish sauce, lime leaves and juice. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in coriander.
  3. Roll mince and lettuce into the rice wraps according to the directions on the packet.