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Pork Medallions with Cranberry Sauce

In House Butchers,Malta, Pork Medallions with Cranberry sauce

Pork Medallions with Cranberry sauce

 

Pork Medallions with Cranberry Sauce

Prep Time : 10 Minutes

Cook Time : 20 Minutes

Serves : 4

Ingredients :

  • 1 Kg. In House Butchers Pork Medallions
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whole-berry cranberry sauce
  • 2 tablespoons barbecue sauce
  • 1 tablespoon water
  • 3 garlic cloves, minced
  • 1/2 teaspoon Chinese five-spice powder
  • 300 Grams. Basmati Rice, rinsed, boiled and strained.

Directions :

  • Sprinkle salt and pepper over pork.
  • In a large nonstick skillet coated with a very light film of oil, cook pork in batches over medium heat for 4-5 minutes on each side or until juices run clear.
  • Remove and keep warm.
  • Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet.
  • Bring to a boil.
  • Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened.
  • Pour sauce over Pork Medallions in plate
  • Serve with Basmati Rice

 

 

In House Butchers always providing the best value for your money, while bringing you the freshest and highest quality pork in Malta. For more pork recipes courtesy of In House Butchers visit : http://inhousebutchers.com/category/recipes/pork/

 

 

 

 

 

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Pork Cheeks with Polenta

Pork Cheeks with Polenta
Pork Cheeks with Polenta
Pork Cheeks with Polenta

Pork Cheeks with Polenta

Prep Time : 30 Minutes

Cook Time :  4 Hours

Serves : 4

Ingredients :

  • 1 Kg. Pork Cheeks
  • 1 large Onion, roughly diced
  • 1 large Carrot, roughly diced
  • 1 Celery Stick, sliced
  • 3 Garlic Cloves, sliced
  • 1 tbsp of chopped Oregano
  • 500 ml of Chicken Stock
  • 200 ml of Passato di Pomodoro
  • 200 ml of Red Wine
  • 300 g of Polenta
  • 150 g of Parmesan Cheese, finely grated
  • 1 lt. Vegetable Stock
  • 25 g of Butter
  • 100 g of Rocket, washed and rinsed
  • 100 g of Bacon Lardons
  • 150 g of Chestnut Mushrooms, sliced
  • rapeseed or similar oil, for frying
  • Zest of one Lemon
  • 1 tbsp of Parsley, finely chopped
  • 2 Garlic cloves, finely chopped
  • Salt
  • Pepper

Directions :

  • Preheat oven to 140 C.
  • Take a casserole dish that comes with a lid and place on the hob over a high heat.
  • Add a splash of oil, lightly season the pork cheeks with salt and pepper and quickly brown them all over.(You may have to cook the pork cheeks in two batches.)
  • Put the pork cheeks to one side on a plate and turn the heat down to medium.
  • Add some more oil and then throw in the onion, carrot, celery, garlic and oregano, cover and sweat for 10 minutes until everything is soft.
  • Add the red wine and cook off the alcohol for about 5 minutes, then place the cheeks back on top of the vegetables.
  • Pour the chicken stock over the top, along with the passato di pomodoro
  • Bring up to the boil and then cover and put the casserole in the oven.
  • Cook for 3 to 4 hours, checking every now and then on the pork cheeks, they should be very soft and starting to fall apart when done
  • Remove the pork cheeks from the sauce, cover and keep in a warm place.
  • strain the remaining liquid into a saucepan using a sieve. Using the back of a spoon, push as much sauce out as possible.
  • When done, place the saucepan on the hob and reduce by half
  • Cook your Polenta by bring the light vegetable stock to the boil and then add the maize flour, stirring all the while, until it thickens.
  • This should take about 8-10 minutes and about 5 minutes in, you need to add the Parmesan cheese and continue stirring.
  • Season with pepper and finish off with a knob of butter
  • For the bacon and mushrooms, simply fry them off in a pan with a small dash of oil
  • For the gremolata mix up the lemon zest, parsley and garlic in a small bowl .
  • The rinsed rocket only needs a very quick flash in a pan over the hob for it to shrink down, say 30 seconds.
  • Don’t overcook the Rocket, otherwise it will turn slimy.
  • Bring everything together by spooning a generous amount of Polenta in the center of each plate, then take two or three cheeks, sliced on the diagonal and arrange on top.
  • Drizzle a nice ladle of rich sauce over the top of the polenta and pork cheeks, along with the mushroom and bacon.
  • Finish with a healthy scattering of Gremolata across the plate.

 

 

In House Butchers, Malta, bringing you the best and freshest pork products, with the best value for your money. Find more recipes for Pork Cheeks here : http://inhousebutchers.com/2017/05/17/beer-braised-pork-cheeks/

 

 

 

 

 

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Beer Braised Pork Cheeks

Beer Braised Pork Cheeks
Beer Braised Pork Cheeks
Beer Braised Pork Cheeks

Pork Cheeks Recipe

“Beer Braised Pork Cheeks, Creamed Carrots and Crispy Potatoes.”

Prep Time : 45 Minutes

Cook Time :  3 Hours

Serves : 4

Ingredients :

  • Pork cheeks

  • 12 pork cheeks
  • 330 ml of your favorite beer (not lager)
  • 1 large onion, diced
  • 3 carrots, diced
  • 1 garlic bulb, halved
  • 2 apples, quartered

  • To cook the pork cheeks

  • 150 ml of rapeseed oil
  • 1 sprig of sage
  • 2 fresh bay leaves
  • 2 lt. chicken stock
  • 1 lt. of veal stock, brown

  • Creamed carrots

  • 150 g of shallots, peeled, finely sliced
  • 1.5 kg carrots, peeled, finely sliced
  • 1000 ml of chicken stock
  • 65 g of unsalted butter
  • salt
  • ground white pepper

  • Onions and Potatoes

  • 12 button onions, peeled
  • 500 g of roasting potatoes, diced into 2 cm cubes
  • rapeseed oil
  • salt
  • pepper

  • To garnish

  • 1 tbsp of chives, chopped

Directions :

  • Begin by marinating the pork cheeks.
  • Combine the onion, carrot, garlic, apple and beer in a large resealable container.
  • Add the pork cheeks, seal the container and place in the fridge to marinate overnight
  • Once ready, strain off and reserve the marinade, keeping the liquid and apple quarters in 1 bowl and the vegetables in another.
  • Place a shallow, heavy-based saucepan over a high heat and add the rapeseed oil.
  • Once hot, seal the marinated pork cheeks until lightly golden brown all over
  • Remove the cheeks from the pan and place in a colander over a bowl to drain off any excess oil.
  • Add the reserved vegetables to the same pan and cook until golden brown.
  • Add the sage and bay, followed by the reserved marinade and apple quarters.
  • Bring to the boil, lower to a simmer and reduce by three quarters.
  • Place the browned cheeks into a clean pan, then pour in the reduced liquid
  • Pour in the chicken and brown veal stock, then place the pan over a medium heat.
  • Bring to the boil, then reduce to a gentle simmer for 2 1/2 – 3 hours
  • Meanwhile, place a heavy-based saucepan over a medium heat and add the butter.
  • Once melted and foaming, add the sliced shallots and sweat for 2-3 minutes.
  • Add the sliced carrots and continue to sweat for a further 4-5 minutes
  • Add the chicken stock, bring to the boil, then reduce the heat and simmer for 15–20 minutes until the carrots are cooked through
  • Strain and reserve the cooking liquor.
  • Transfer the cooked carrots and shallots to a blender, adding a dash of the reserved liquor, and blitz to form a smooth, thick purée.
  • Pass through a fine sieve and season to taste with salt and white pepper.
  • Return to a clean pan to reheat later
  • Once the pork cheeks are tender to the touch, remove from the stock and set aside in a shallow tray to cool
  • Pass the cooking liquor through a fine sieve into a thick-bottomed saucepan and return to the stove.
  • Bring to the boil, lower the heat to a gentle simmer and reduce to a gravy-like consistency.
  • Keep warm until required.
  • While the sauce is reducing, blanch the peeled button onions in boiling water for 2 minutes.
  • Remove and refresh in iced water.  Once cool, cut in half and set aside
  • Add the diced potatoes to a saucepan of cold lightly salted water, bring to the boil for 1 minute and remove from the heat.
  • Strain immediately and set aside
  • To finish the potatoes and onions, place a large frying pan over a high heat and add a good dash of rapeseed oil.
  • Once hot, add the onions and potatoes and sauté until golden.
  • Season with a little salt and pepper and set aside in a warm place
  • Once ready to serve, reheat the pork cheeks in the gravy and gently reheat the creamed carrots.
  • Place 3 pork cheeks onto each plate, followed by the hot potatoes, onions and purée.
  • Garnish with some chopped chives and serve immediately

 

 

Recipe brought to you courtesy of In House Butchers, Malta, supplying you with, the best and freshest pork products and value for your money.

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Orange-Mustard Pork Loin Chops

Orange-Mustard Pork Loin Chops
Orange-Mustard Glazed Pork Loin Chops
Orange-Mustard Glazed Pork Loin Chops

Orange-Mustard Glazed Pork Loin Chops

Prep Time : 20 Minutes
Cook Time : 20 Minutes
Serves : 4 to 6
Ingredients :

  • 6 bone-in pork loin chops (1 inch thick)
  • 1/2 cup fresh orange juice (about 2 oranges)
  • 2 tablespoons orange marmalade
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon canola oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 rosemary sprigs
  • 1 medium red onion, cut into 1/2-inch wedges
  • 2 tablespoons fresh lime juice

Directions :

  • Preheat oven to 425°
  • Combine juice, marmalade, and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.
  • Heat a large ovenproof skillet over medium-high heat. Add oil and swirl to coat.
  • Sprinkle pork loin chops, with salt and pepper.
  • Add pork to pan; cook 4 minutes each side or until browned.
  • Remove pork loin chops and set aside covered with foil to keep warm
  • Add rosemary and onion to pan and fry on medium heat till onions have started to soften (about 5 minutes)
  • Place Pork Loin Chops over onions and pour in juice mixture.
  • Bake at 425° for 10 minutes
  • Remove Pork Chops to a platter.
  • Return pan to stove on medium heat and add lime juice.
  • Cook 4 minutes or until liquid is syrupy.
  • Pour over pork in platter

 

Recipe brought to you by In House Butchers supplying the best and freshest pork products with the best Value for money in Malta.

 

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Pepper & Rosemary BBQ Pork Fillet

In House Butchers Malta Barbecued Pork Fillet
Black Pepper and Rosemary-BBQ-Pork-Fillet
Black Pepper and Rosemary-BBQ-Pork-Fillet

Pepper & Rosemary BBQ Pork Fillet

Prep Time : 10 Minutes + (2 Hours marinading in fridge)

Cook Time : 20 to 30 Minutes

Serves : 4 to 6

Ingredients :

  • 2 Whole Pork Fillets
  • salt
  • 4 tablespoons whole black peppercorns
  • 3 tablespoons fresh rosemary leaves
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil

Directions :

  • Trim the pork fillets, taking care to remove all silver skin.
  • Sprinkle lightly with salt on all sides.
  • Place the rest of the ingredients in a blender or food processor and pulse to a coarse paste.
  • Rub the paste over the pork fillet, cover and marinate in the refrigerator for 2 hours or more.
  • Preheat Barbecue to medium high and grill pork fillet for 15-20 minutes (depending on the size) or until just barely pink in the center.
  • Let rest 10 minutes before slicing and serving.

 

 

In House Butchers bringing  you the best selection of  fresh pork in Malta

 

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American style Sticky Pork Ribs

American-style-Sticky-Pork-Ribs
American-style-Sticky-Pork-Ribs
American-style-Sticky-Pork-Ribs

American style Sticky Pork Ribs

Prep Time : 1 Hour 15 Minutes

Cook Time : 1 Hour

Serves :       4

Ingredients :

  • 1/2 cup tomato ketchup
  • 1/4 cup honey
  • 2 tablespoons Dark Soy Sauce
  • 2 tablespoons malt vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon powdered mustard
  • 1.5 kg Pork ribs
  • Vegetable oil, for deep-frying
  • 4 large potatoes, peeled, very thinly sliced
  • Dressed spinach leaves, to serve

Directions :

  • Combine tomato ketchup, honey, soy sauce, vinegar, sugar, mustard and salt and pepper in a ceramic dish.
  • Add pork ribs and turn to coat.
  • Cover and refrigerate coated pork fibs for at least 1 hour.
  • Preheat oven to 200°C.
  • Line a baking tray with baking paper.
  • Place  ribs on tray. Roast for 1 hour, turning ribs over once, or until cooked through.
  • Meanwhile, place a wire rack over an oven tray lined with paper towel.
  • Pour oil into a large saucepan until one-third full.
  • Heat over medium-high heat until hot.
  • Cook potato slices, 5 or 6 at a time, for 2 to 3 minutes or until golden.
  • Drain on wire rack.
  • Serve sticky pork ribs with potato crisps and spinach.

 

In House Butchers providing the best and freshest pork in Malta.

We also provide ready marinated pork ribs for your convenience.

 

 

 

 

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Spit-Roasted Barbecue Pork Shoulder

Spit-Roasted-Barbecue-Pork-Shoulder
Spit Roasted Barbecue pork Shoulder
Spit Roasted Barbecue Pork Shoulder

Spit Roasted Barbecue Pork Shoulder

Prep Time : 20 Minutes

Cook Time : 4 Hours

Serves : 6

Ingredients :

  • 1.5 Kg Boneless Pork Shoulder, string tied
  • Salt and pepper
  • 3 cups (750 ml) pineapple juice
  • 1/4 cup (60 ml) ketchup<
  • 1/4 cup (60 ml) brown sugar
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) paprika
  • 1 clove garlic, finely chopped

Directions

  • In a pot of salted boiling water, poach the pork shoulder for two hours in simmering water.
  • Drain Pork Shoulder.

The Marinade

  • Meanwhile, in a saucepan, bring all the ingredients to a boil.
  • Reduce for 15 to 20 minutes or until the sauce thickens and only 250 ml (1 cup) is left.
  • In a large bowl or in the same pot, coat the meat with the marinade and set aside.
  • Preheat the grill, setting the burners to high.
  • Insert the roasting pin through the meat and install on the spit.
  • Season with pepper.
  • Place a roasting pan or a large old aluminum plate filled with water directly on the grill under the roast.
  • Reduce the temperature of the grill to low heat.
  • Roast the pork shoulder for about 2 hours or until meat is tender.
  • Baste meat with the marinade every 15 minutes.
  • Let meat cool for 10 minutes.
  • Remove the string, and break the roast meat into chunks or slice.

 

 

 

 

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Braised Pork Ramen Soup

BRAISED-PORK-RAMEN-SOUP
Japanese Braised Pork Soup with Ramen Noodles
Japanese Braised Pork Soup with Ramen Noodles

Braised Pork Soup with Ramen Noodles

Prep Time : 45 Minutes

Cook Time :  3 Hours

Ingredients :

For Pork Soup / Broth

  • 4 Pork Shanks, rind removed
  • 1 piece fresh Pork Belly, about 1 lb (454 g), rind removed
  • 2 tbsp (30 ml) canola oil
  • 2 tbsp (30 ml) soy sauce
  • 12 cups (3 litres) chicken broth
  • 2 onions, peeled and halved
  • 1 small leek, cut into chunks
  • 1 carrot, peeled and cut into chunks
  • 1 head garlic, halved horizontally
  • Salt and pepper

For Pork Soup Toppings

  • 600 g dry Asian-style Ramen Wheat Noodles (or 2 lbs/1 kg fresh noodles)
  • 6 hard-boiled eggs, halved
  • 1 cup (250 ml) bean sprouts
  • 100 g Enoki Mushrooms
  • 6 thin slices lotus root, peeled
  • 6 thin slices Daikon, peeled and halved
  • 3 green onions, thinly sliced
  • 2 tbsp (30 ml) Bonito flakes
  • 1 tbsp (15 ml) pickled ginger
  • ¼ lemon, zest only

Directions :

Pork Soup

  • In a large pot, brown the pork bones and belly in the oil.
  • Remove from the heat and add the soy sauce. Coat the meat thoroughly.
  • Add the chicken broth and vegetables and bring to a boil.
  • Cover and simmer for about 3 hours.
  • Set the bones and meat aside on a plate.
  • Let cool.
  • Cover and refrigerate until completely chilled, about 2 hours.(This step makes slicing thinly much easier.)
  • Strain the broth through a fine sieve.
  • Don’t remove too much fat from the broth. A little fat is needed for taste.
  • Season with salt and pepper.
  • Let the broth cool and refrigerate while the meat chills. If you prefer, you can prepare the broth the day before.
  • Remove meat from the pork shanks bone and keep the meat for another use (rice, soup, pasta, etc.).

Assembly of Braised Pork Soup with Ramen Wheat Noodles

  • In a large pot of salted boiling water, cook the noodles until tender.
  • Drain noodles.
  • Thinly slice the pork belly and set aside.
  • Divide the noodles six large bowls and top with the meat.
  • Add hot broth. Garnish the soup with the remaining toppings.

 

 

In House Butchers providing you with the best and freshest cuts of pork.

 

 

 

 

 

 

 

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Filipino Style Barbecue Pork Skewers

Filipino-Style-Barbecue-Pork-Skewers
Filipino-Style-Barbecue-Pork-Skewers
Filipino-Style-Barbecue-Pork-Skewers

Filipino Style Barbecue Pork Skewers

Prep Time : Overnight

Cook Time : 30 Minutes

Ingredients :

  • 1 Kg. Pork-shoulder or Pork-belly sliced in 1-inch cubes, ready to skewer
  • 1 teaspoon, finely minced garlic
  • 1/2 cup soy sauce
  • 1/4 cup, Calamansi Juice (Filipino lime) or frozen Calamansi concentrate, or alternatively use fresh lemons
  • 1/2 cup, Banana Ketchup (or alternatively use tomato Ketchup)
  • 8 ounces or 1 can Ginger Ale
  • 1/2 cup Brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 12 to 14 Bamboo skewers, pre-soak for 20 minutes before skewering meat

Directions :

  • Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, Calamansi juice (or lemon juice), banana ketchup (or tomato ketchup), half of the ginger ale, salt, and black pepper.
  • Leave ½ cup of the marinade plus the sugar, aside for the grilling glaze.
  • Pour the rest of the marinade over the pork, place in a glass container, over with plastic wrap and refrigerate the marinated barbecue pork overnight.
  • The next day, pre-soak the bamboo skewers in water for about 20 minutes. Then skewer the pork pieces into each bamboo stick, allowing approximately 6 to 7 pieces on each one.
  • Pre-heat the barbecue grill to a medium high heat.
  • Get ready with the grilling glaze set aside from the day before, add the sugar and remaining ginger ale.
  • Grill the barbecue pork, about 12 minutes on each side while rotating the skewers.
  • Total grilling time to barbecue pork should take about 30 minutes.
  • Baste the barbecue pork every few minutes so that it keeps moist and gets shiny.
  • When cooked, serve the barbecue pork  hot on long platters and garnish with tomatoes, cucumbers and green pickled mangoes or some “Achara”, (green papaya pickle relish).

 

Cook’s Tips:  Always add the sugar ingredient in the marinade or glaze just before grilling the meat. This way, the sugar does not crystallize or stay too long on the pork cuts which causes the barbecue pork to harden.

Add a spicy note to your Barbecue Pork: if you want to make the marinade spicy add a teaspoon or two of sriracha sauce or else 1 to 2  chilies .

Mix and marinate according to directions above. This is an optional way to add spicy flavors to the barbecue pork . When there are little children around, turn down the spice level and omit the spicy ingredients.

 

 
In House Butchers can be found in all Park Towers Supermarkets in Malta, serving you the freshest meat products at the best value for your money.

 

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Roasted Pork Knuckle (Schweinshaxe )

Roasted pork knuckle served with baked potato and sauerkraut
Roasted pork knuckle served with baked potato and sauerkraut
Roasted-Pork-Knuckle-(Schweinshaxe)

Roasted Pork Knuckle (Schweinshaxe)

Schweinshaxe is a large pork knuckle roasted till crispy on the outside and fork tender on the inside, popular in Bavaria.

Prep Time : 15 Minutes

Cook Time :  4 Hours

Ingredients :

  • 1.5 Kg.Pork Knuckle (Schweinshaxe)
  • Salt
  • Pepper
  • 1 bottle Dark Bavarian Beer,
  • 2 Garlic cloves
  • 1 onion rough chopped
  • 1 Teaspoon Caraway seed

Directions :

  • One trick for getting the skin nice and crispy is to leave the uncovered pork knuckle dry in the fridge overnight.
  • Preheat oven to 350 degrees
  • Rub Pork Knuckle with the cloves of garlic.
  • Put the Knuckle on the roasting pan, moisten with a just a bit of beer and rub with salt and pepper.
  • sprinkle whole or ground caraway seed on the skin.
  • Place Knuckle on a bed of rough chopped onion.
  • This keeps it from sticking to the pan and leaves a lovely seasoned broth to be used for gravy.
  • Roast in an oven for about 4 hours.
  • Pour some beer in the dish bottom after an hour  to keep things moist.
  • After the skin has started to crisp  baste with beer about every 45 minutes
  • When it hits 200 degrees internal temperature turn the oven up to 450 degrees , pour a little  beer over the pork knuckle and crisp the skin for about 10 -15 minutes until skin is crispy. it should crackle and cut easy.
  • If it is tough it is not crisp enough.
  • Serve with sauerkraut or braised red cabbage (Rotkohl) and roasted potatoes.
When you cut into the Pork Knuckle,  the meat is butter soft and you can cut it with a fork.It is traditional to serve 1 knuckle per person. However with larger knuckles, you can bring the  dish to the table on a large platter and serve slices. Be sure to give some skin to each person, that is one of the best parts.