All posts filed under: Pork

Brined Pork Chops

I had never thought of brining pork chops before I cook them before but after another recent successful turkey brining experience at Christmas , I though I would try it with pork. Of course then I found a host of articles about how brining is great for adding moisture to pork chops, cutlets and roasts and avoiding having dry pork ever again! (Took me long enough to find out!). I just brined the chops for half an hour before cooking them and I cannot tell you what a difference it made to browning the chops and creating a delicious sauce to go with them. The chops were juicy and delicious. I can’t wait to try the technique with my next pork roast. Prep time: 35-40minutes cooking time: 15-20 minutes including making sauce Brining ingredients: 2 cups water 1/4 cup salt Juice of half an orange Half an orange sliced 1/2 tsp cracked black pepper 1 tspoon juniper berries 1 tablespoon or so of fresh rosemary leaves 2 pork chops or cutlets 1 tablespoon olive oil …

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Ham and Turkey Pizza

Still getting through the leftover ham and turkey and other bits and pieces in the house…so decided to go Italian with homemade garlic bread, a nectarine and baby spinach salad and a homemade, from scratch, ham and turkey pizza using ingredients from the fridge. Prep time: 1 hour Cooking time: 20 minutes Pizza base Ingredients: 4 cups plain flour 7g yeast (1 sachet) Pinch of caster sugar 1 teaspoon of salt 400ml warm water 60ml olive oil Flour for dusting Board Method: Place yeast and pinch of caster sugar with half a cup of warm water in bowl and allow to develop until froth forms about 10 minutes Place flour and salt in a large mixing bowl and make a well in the centre of the flour. Add water to centre of well and then mix gently with your hands until well combined, then add olive oil and knead carefully to make a soft, elastic dough, making sure not to overwork. Set aside covered with a cloth in a warm spot to allow to rise …

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Pork Vindaloo with dried and fresh chillies

This pork vindaloo is hot, tangy and tasty with the hotness of dried and fresh chillies balanced by the warm spice mix, tanginess of tamarind paste and sweetness of added sugar. The recipe is an amalgam of a number of Goan and Keralan versions and as with all of them is best the next day after the meat marinates in the gravy overnight. Many of the recipes advise marinating the pork for at least 4 hours or overnight before cooking, but I find the results are just as good with an hour or so of marination. You do need to have you Indian spice cupboard up to date for this recipe but don’t be intimidated by the range of ingredients as the method is very simple. Using pork scotch fillet or pork shoulder which has some fatty tissue produces the best result. Preparation time: 1.5 hours Cooking time: 1 hour – 1.5 hours Ingredients 1 kg pork scotch fillet or pork shoulder diced into medium size cubes 1 cup white vinegar 2 teaspoons salt 1 …

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Noodle Soup with Thai Red Roast Pork

The weather in Sydney this weekend has been awful with very high winds and torrential rain. It feels like winter has really arrived. Of course this  is perfect weather for heart warming soups, roast and casseroles. What a great excuse for comfort food! This soup is a perfect antidote to winter blues and just as good in summer as it has a light chicken stock base. You can really season this to your taste and leave out the fresh chillies if you prefer a less spicy option. You will need Thai Red Roast Pork for this recipe which will extend your preparation time if you are making yourself and not “cheating” and buying it at your closest Chinese BBQ store. Same goes for the chicken stock – of course homemade is always nicer but if you don’t have time or any frozen in the fridge then store bought is fine. It is good to fry the finely chopped garlic to  a crisp; and also roast and crush the peanuts, so that is out of the way …

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Crispy Asian Roast Pork Belly Salad

This is a delicious way to eat pork belly with crunchy crackling and moist roast pork tinged with the flavours of Asia – soy sauce, coriander, chilli, and hints of black vinegar. All it really needs is some steamed greens and jasmine rice on the side for a complete meal. It would also be a very good pre-prepared dish made for sharing or as part of a buffet. i have read many very different techniques for getting crunchy crackling but I just stick to the simple method of keeping the pork uncovered in the fridge for an hour or two and then drying with a cloth and rubbing the scored skin with generous amounts of salt before putting into oven. (Seems to work every time for me.) And, as most of the prep and cooking time is just drying out the pork in the fridge and then roasting in the oven, you can get on and do other things without too much fuss. Prep time: 2.5 hours  Cooking time:2 hours Ingredients: 750g boneless pork belly, …

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Balinese Pork

This is one of my partner Adrian’s favourite dishes to cook. The original recipe is from a great little book, The Food of Bali – authentic recipes from the Island of the Gods written by Heinz van Holzen and Lother Arsana. We bought it in Ubud on one of our regular visits during the years that we rented a little villa in Jalan Bisma. This Balinese pork recipe transports us back to the smells of the kitchens of Ubud with its traditional ingredients of sweet soy, lemongrass, ginger, garlic and chilli all slow cooked to imbue the pork with a sweet, spicy flavour. We have adjusted the original recipe to adding lemongrass and using spring onions rather than the traditional shallots which are more difficult to find. Prep time: 15 minutes Cooking time: 1 hour Ingredients 1kg diced pork 1/2 bunch of spring onions 6 cloves of garlic 10 cm of ginger peeled and sliced thinly lengthwise 1 stalk lemongrass cut into 4 and sliced lengthwise 5 tablespoons sweet thick soy sauce(kecap manis) 3 tablespoons soy …

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