Tag: Pork

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Prune Stuffed Pork Fillets

pork-fillet-stuffed-with-prunes
pork-fillet-stuffed-with-prunes
pork-fillet-stuffed-with-prunes

Pork Fillet Stuffed with Prunes

Prep Time : 20 Minutes

Cook Time : 45 Minutes

 

Ingredients :

  • 1 whole pork fillet
  • 6 ounces small pitted prunes (about 15)
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 teaspoon  lemon juice
  • 1/4 cup loosely packed fresh thyme leaves
  • 1/2  cup low-sodium chicken broth

Directions : 

  • Preheat oven to 425°F.
  • Use a long, thin, sharp knife to pierce a hole in center of both ends of Pork Fillet.
  • Working from both ends, use handle of a large wooden spoon to force a cavity all the way through center of pork fillet. Remove spoon and push handle through several more times, widening the cavity.
  • Working with a few prunes, push them into the cavity with your fingers and spoon handle. Work from both ends until cavity in pork fillet  is stuffed from end to end.
  • Place garlic, 1/2 tsp. salt, lemon juice and thyme on a cutting board.
  • Mince into a paste.
  • Rub paste all over stuffed pork fillet , place in a roasting pan and pour 1/2 cup water around.
  • Roast for 15 minutes.
  • Reduce oven temperature to 325°F. Continue to roast, adding water to pan if necessary to prevent scorching, until a meat thermometer inserted in center of meat reads 145° F, 20 to 30 minutes.
  • Remove to a cutting board and cover loosely with foil.
  • Take  juices in roasting pan and place pan across 2 burners on the stove over medium heat.
  • Pour in broth and bring to a boil, scraping up any browned bits on bottom of pan.
  • Boil until reduced by about half and slightly thickened, 5 to 10 minutes.
  • Season with salt and pepper.
  • Slice Pork Fillet and serve with pan juices.

 

 

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Barbecue Grilled Pork Ribs

Barbecue Grilled Pork Ribs
Barbecue Grilled Pork Ribs
Barbecue Grilled Pork Ribs

Barbecued Pork  Ribs

Prep Time : 30 Minutes

Cook Time :  1 Hour

Ingredients :

  • 1.5 Kg Pork Ribs
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 1 cup barbecue sauce

Directions :

  • Preheat a gas grill for high heat, (or arrange charcoal briquettes on one side of the barbecue if barbecuing the pork spare ribs).
  • Lightly oil the grate.
  • In a small jar, combine cumin, chili powder, paprika, salt, and pepper.  Close the lid, and shake to mix.
  • Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each pork  rib, and snip off the membrane as much as possible.
  • Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs.
  • Store the unused portion of the spice mix for future use.
  • Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
  • Lay the pork  ribs on the top rack of the grill (away from the coals, if you’re using briquettes).
  • Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  • Brush pork ribs with barbecue sauce, and grill an additional 5 minutes.
  • Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

 

 

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Slow Cooked Oven-Barbecued Pulled Pork shoulder

Oven-Barbecued-Pulled-Pork-shoulder
Oven-Barbecued-Pulled-Pork-shoulder
Oven-Barbecued-Pulled-Pork-shoulder

Slow Cooked Oven-Barbecued Pulled Pork shoulder

Prep Time : 30 Minutes

Cook Time :  6 Hours

Ingredients :

  • 1 tablespoon (6 g) kosher salt
  • 5 tablespoons dark brown sugar (2 1/4 ounces; 65 g)
  • Large pinch cayenne pepper
  • 1 teaspoon (2 g) ground coriander
  • 1/2 teaspoon (1 g) ground fennel seed
  • 1 tablespoon (6 g) paprika
  • 1 teaspoon (2 g) ground cumin
  • 1 teaspoon (2 g) freshly ground black pepper
  • 1 whole bone-in or boneless pork shoulder (5 to 7 pounds; 2.25 to 3 kg)
  • 1 cup ketchup (8 ounces; about 225 g)
  • 1/2 cup dark molasses (4 ounces; about 115 g)
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) high-quality liquid smoke.
  • 1 tablespoon (15 ml) brown mustard
  • 2 teaspoons (10 ml) hot sauce
  • 1/2 cup (120 ml) cider vinegar, divided
  • 1 tablespoon (15 ml) vegetable oil
  • 1 large onion, finely minced (about 6 ounces; 170 g)
  • 1 cup (240 ml) bourbon
  • 1/2 cup (120 ml)  chicken stock or water

Directions :

  • Adjust oven rack to lower position and preheat oven to 300°F (150°C).
  • Combine salt, sugar, cayenne pepper, coriander, fennel seed, paprika, cumin, and black pepper in a small bowl and mix until homogeneous.
  • Season pork with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides.
  • Reserve remaining spice mixture.
  • Whisk together ketchup, molasses, Worcestershire sauce, liquid smoke, mustard, hot sauce, and half of cider vinegar in a medium bowl. Whisk in remaining spice mixture. Set aside.
  • Heat oil in a Dutch oven over medium-high heat until shimmering.
  • Add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Pork will brown fast because of the sugar. Do not let it burn.)
  • Add onion and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes.
  • Turn off burner and add bourbon.
  • Relight burner.
  • Carefully ignite the bourbon with a long match or lighter. (Stand back and make sure there is nothing flammable above it; it will produce tall flames.)
  • Let cook until flames die out, about 2 minutes.
  • Add half of sauce mixture and chicken stock or water.
  • Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours.
  • Remove lid and continue cooking until a knife or fork shows very little resistance when twisted inside the meat and a dark bark has formed, about 1 hour longer.
  • Transfer pork to a large bowl, reserving liquid in pot.
  • Using a ladle, skim off excess fat and discard.
  • Add reserved sauce and remaining vinegar to pot and whisk to combine.
  • When pork is cool enough to handle, shred with two forks.
  • Transfer pulled  pork to pot and toss with sauce. (If making ahead to serve over the course of several meals, store pork and sauce separately, adding sauce only to the portion you are serving immediately.)
  • Season to taste with more salt, sugar, liquid smoke, or cider vinegar.

 

 

 

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Ham With Honey and Brown Sugar Glaze

Ham With Honey and Brown Sugar Glaze
Ham With Honey and Brown Sugar Glaze
Ham With Honey and Brown Sugar Glaze.

Prep Time : 30 Minutes
Cook Time :  1 Hour

 

Ingredients :

1 fully cooked sliced ham

1/4 cup whole cloves

1 cup pineapple juice

1 cup brown sugar

1/2 cup honey

2 oranges, juiced

 

Directions :

Preheat the oven to 350 degrees

Place the ham in a roasting pan and dot with cloves.

In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium -low heat until thickened, about 10 mins.

Pour the glaze over the ham.

Bake the ham uncovered for 1 hour in the preheated oven.

 

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Pork and Bacon Pie

Traditional Pork and Bacon Pie
Traditional Pork and Bacon Pie
Traditional Pork and Bacon Pie

Prep Time : 30 Minutes
Cook Time : 1 Hour 30 Minutes

Ingredients :

Dough :

450 g flour

225 g cold pork fat or cold butter

200 ml water

Filling :

200 g lardons

400 g minced pork

1/4 tsp. freshly ground black pepper

water

1 egg for glazing

Jelly :

300 ml vegetable stock

3 leaves of gelatine or approx. 6 g powdered gelatine

parsley

 

Directions :

Dough:

Put the flour in a bowl and crumble it together with the chopped fat.

Make a dough by gradually adding sufficient water.

Let the dough rest for 1 hour in the fridge.

Set the oven to 190 C. Knead the dough on a floured surface and roll it   ( remove 1/6  of the dough to make the top of the pie).

Roll out the dough into a 5 mm thickness to cover the baking  tin.

There should be enough dough to cover base of the tin and to go up along its inner sides. Roll out the excess dough to a size that fits the tin.

Filling :

Saute the lardons for 2 minutes.

Mix together the minced pork, sauteed lardons and freshly ground pepper.

Add the meat mixture to the tin.

Glaze the dough edge in the tin with water.

Add the dough cover and press it down firmly onto the edge using a fork. Glaze the dough cover with whisked egg.

Baking:

Bake the tart in the oven for 1 hour and 30 mins.

Remove the pie from the oven, Open the tin and let the pie cool until it can be put in the fridge and become completely cold. ( it can be left until the following day).

Have the stock ready.

Apply the gelatine according to the instructions on the packet and dissolve it in the stock.

Chop the parsley and stir it into the gelatine stock.

Cut a 2 cm large hole in the center of the dough lid and pour the stock mixture into the pie until completely full.

Put the bacon meat pie in the fridge for approx. 12 hours.

 

 

 

 

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Stuffed Pork Flank

Roasted Flank of Pork, stuffed with Maltese Sausage

Prep Time : 30 Minutes

Cook Time :  2 Hours

Stuffed Pork Flank

Roasted Flank of Pork, stuffed with Maltese SausageIngredients :

1 kg thick fresh pork flank

500 grm grated cheese

chopped parsley

3 Maltese sausages (skin removed)

hard boiled egg

salt and pepper

 

Directions :

Slit the flank with a sharp knife making a pocket

In a separate bowl mix the Maltese sausage, grated cheese, parsley, salt and pepper

Stuff the flank with this mixture, place the hard boiled egg in the middle of the filling and sew it up.

Roast the flank in a medium to hot oven for 2 hours or steam for 1 hour 20 minutes.

Cover the stuffed pork flank with tin foil and leave to rest for 10 to 15 minutes.

Slice and Serve with roast potatoes.

 

 

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Sausage and Apple Stuffed Pork Roast

Stuffed Pork Roast,

Prep Time : 45 Minutes

Cook Time :  1 Hour

 

Stuffed Pork Roast,Ingredients :

1 (approx 3 pounds) boneless pork loin

1/2 pound mild Italian sausage

1 yellow onion, chopped

2 stalks celery, chopped

1 tart apple, peeled and diced

salt and freshly ground pepper

2 cloves garlic, minced

2 pieces white bread

2 teaspoons chopped fresh sage

2 teasponns chopped fresh rosemary

1 teaspoon chopped fresh thyme

2 tablespoons butter

1 tablespoon vegetable oil

1/2 cup white wine

 

Directions :

Preheat the oven to 375 degrees F

In a large pan over medium heat, saute the sausage until no longer pink. Remove the sausage ( leave in the fat), and set aside.  Add to the pan, the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 mins. add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.

In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.

Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes(be careful not to burn). Mix the breadcrumbs into the sausage mixture.

Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down towards the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2 inch from the bottom of the roast(parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large,thin piece of meat. Place the rolled out piece of meat between 2 sheet of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.

Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.

Heat  a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan(to keep the juices from burning), and bake for 45 mins to 1 hour, or until the internal temperature hits 145 degrees F, on an probe  thermometer.

Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

 

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Baked Pork Chops

Pork chops in breadcrumbs cooked in condensed chicken soup

Prep Time : 30 Minutes

Cook Time : 1 Hour 30 Minutes

 

Pork chops in breadcrumbs cooked in condensed chicken soupIngredients :

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 eggs, beaten

1/4 cup all-purpose flour

2 cups breadcrumbs

4 tablespoons olive oil

1 can condensed cream of mushroom soup

1/2 cup milk

1/3 cup white wine

 

Directions :

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
  3. Place the beaten eggs in a small bowl.
  4. Dredge the pork chops lightly in flour , dip in the egg, and coat liberally with bread crumbs.
  5. Heat the oil in a medium skillet over medium -high heat. Fry the pork chops 5 mins per side, or until the breading appears well browned.
  6. Transfer the chops to a dish, and cover with foil.
  7. Bake in the preheated oven for 1 hour.
  8. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

 

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Pork Kidneys

Delicious Pork Kidneys

Delicious Pork KidneysPrep Time : 10 Minutes

Cook Time : 10 Minutes

 

Ingredients :

1/2 cup young bamboo shoots, thinly sliced and cut into squares
1 large green bell pepper, cut into  cubes
1/2 cup dried wild mushrooms, soaked until soft then drained well
1 Tbsp chili sauce
Salt, soy sauce, ground pepper, sugar (to taste)
1 cup pre-boiled pork kidney, thinly sliced and cut decoratively

 

Directions :

 

Marinate pork kidney in lemon, salt, and garlic powder. Set aside for 10 minutes.
In a wok, heat small amount of olive oil. Stir-fry bamboo shoots and pork kidney. Add chili sauce. Sprinkle a little of everything: salt, soy sauce, ground pepper, and sugar. Add mushrooms. Let simmer while stirring occasionally, until both the bamboo shoots and pork kidney are tender.
Stir in green bell pepper and remove from heat to retain its appetizing green color.

 

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Roast Pork

Tasty and easy roast pork joint

Tasty and easy roast pork jointPrep Time : 15 Minutes

Cook Time :  1 Hour, 50 Minutes

Ingredients :

 

1.3 kg Pork
freshly ground salt and black pepper
2 tbsp Dijon mustard
2 tbsp clear honey
500 ml chicken stock, (home-made or shop-bought)
2 tbsp balsamic vinegar
400 g tinned butter beans, drained and rinsed
a good knob of butter
2 tbsp coarse grain mustard, (optional)
2 or 3 tbsp chopped mixed fresh herbs, such as parsley, dill, oregano and basil (optional)

 

Directions :

 

Heat the oven to 180°C/gas 4.
Season the pork well with sea salt and freshly ground pepper. Spread the Dijon mustard, then the honey evenly over the pork.
Place pork in a roasting tray and roast in the oven until tender, around 1 hour 45 minutes.
Meanwhile, place the stock and vinegar in a saucepan, bring to the boil and continue boiling until reduced by a half.

Add the butter beans and cook for about 5 minutes.

Season with sea salt and freshly ground pepper.
Stir in a knob of butter and set aside.
Once the pork is cooked spread the top with the coarse-grain mustard, if using, and press on the chopped fresh herbs.
Let the joint stand for 10 minutes to firm up before carving into neat slices.
Meanwhile, gently reheat the beans and serve with the sliced pork.