Tag Archives: pork

Pork with Braised Fennel

Pork with Braised Fennel

Pork, fennel and mustard are natural partners and here a simple dish only needs some boiled new potatoes and a steamed green
vegetable, if you wish to make a fabulously easy family or mid-week entertaining meal.

If you can’t be bothered cooking potatoes, serve with crusty bread to mop up any juices from the braised fennel.

Pork with Braised Fennel

To ramp this dish up use half wine, half stock.

Serves 4

4 pork loin steaks
sea salt and freshly ground black pepper
paprika
olive oil
1 fennel bulb, trimmed and cut lengthwise into wedges, any feathery tops chopped
1 onion, sliced
2 cloves garlic, thinly sliced
1 cup chicken stock
1 tbsp Dijon mustard
1 lemon, zest grated and fruit reserved

1              Season both sides of pork with a good grind of salt and black pepper and a sprinkle of paprika. Set aside.

2              Heat a large frying pan over a medium heat, add a splash of oil and cook, pork for 5-6 minutes each side or until browned.
Remove pork from pan, set aside and keep warm.

3              Reduce heat, add fennel, onion and garlic to pan and mix to combine. Cover and cook, stirring occasionally, for 20-25 minutes or until fennel and onion is soft and starts to caramelise.

4              Add stock, bring to simmering and simmer, stirring
occasionally, until liquid reduces by about half. Return pork to pan and cook for 5-6 minutes longer or until pork is cooked through and tender. Remove pork from pan and keep warm. Add mustard, lemon zest and a squeeze of lemon juice to the pan, mix to combine. Season with salt and black pepper.

5              To serve, divide fennel mixture between serving plates, top with a pork steak and scatter with a little chopped fennel top.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Fennel, onion, garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy pork dishes you might like to try:

Creamy Pork & Mushroom Casserole

Creamy Pork & Mushroom Casserole

Braised Pork Chops in Orange & Onion Sauce

Braised Pork Chops in Orange & Onion Sauce

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

 

Creamy Pork & Mushroom Casserole

Creamy Pork & Mushroom CasserolePork, bacon and mushrooms is always a favourite combination –
sophisticated enough for a causal dinner party, but comforting and easy enough for a family dinner.

Creamy Pork & Mushroom Casserole

This light casserole gets its creaminess from Dijon mustard, not cream, and is great spring meal. For a complete meal, serve over smashed
potatoes and accompanied by a steamed green vegetable of your choice.

Serves 4

500g diced pork
sea salt and freshly ground black pepper to taste
olive or vegetable oil
500g mushrooms, sliced
1 medium onion, sliced
2 rashers bacon, rind removed, meat chopped
1 cup white wine
1 tbsp Dijon mustard
a good handful of parsley, chopped

1              Preheat oven to 180°C. Season pork with salt and black
pepper.

2              Heat a large heat- and ovenproof casserole dish over a
medium heat, add a splash of oil and brown meat, in batches, if
necessary. Remove meat from pan and set aside.

3              Add mushrooms, onion and bacon to pan, cover and cook, stirring occasionally, for 10-15 minutes or until mushrooms and
onion start to soften. Add wine and mustard to pan, mix well to
combine and bring to simmering. Return pork to pan, cover, transfer to oven and cook for 45-60 minutes or until pork is tender.

4              Remove lid from casserole, place over a medium heat and simmer to reduce and thicken excess liquid – this could take
anywhere from 10-20 minutes. Stir through most of the parsley,
reserving some for scattering. Season to taste with salt and black pepper, if necessary.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Parsley: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork, Cabbage & Pea Sauté

Pork, Cabbage & Pea Saute

This is another one of those dishes that can be easily adjusted to feed a crowd and it’s a one pan meal, so is really only limited by the size of your pan! Great served with steamed rice or crusty bread on the side.

Pork, Cabbage & Pea Sauté

I have used pork mince here, but beef, chicken or lamb mince also work well.

Serves 4-6

500g pork mince
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped
1 tbsp Chinese cooking rice wine
1 tbsp soy sauce
1 onion, diced
vegetable oil
2 tbsp cornflour
1½ cups chicken stock
1 small cabbage, shredded
1 cup frozen peas
a handful fresh coriander, chopped
sea salt and freshly ground black pepper

1              Place pork, ginger, garlic, rice wine and soy sauce in a bowl and mix to combine. Cover and allow to marinate at room
temperature for 30 minutes – if marinating longer, place in the
refrigerator.

2              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Increase heat, add pork mixture and cook, stirring, for 4-5 minutes or until pork browns.

4              Mix cornflour with a little water to make a smooth paste. Stir cornflour mixture and stock into pork mixture and cook, stirring,
until mixture boils and thickens. Add cabbage to pan, cover and cook, tossing occasionally, for 4-5 minutes or until cabbage wilts. Add peas and cook, for 3-4 minutes longer or until peas are heated through. Season to taste with salt and black pepper. Just prior to serving, add coriander and toss to combine.

So tell me, do you cook many one-pan meals?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Garlic, cabbage: Krismaw Gardens – Hastings; Coriander: The Chef’s Garden@Epicurean – Hastings; Store Cupboard Ingredients: ginger, rice wine, soy sauce, vegetable oil, cornflour, stock, peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Braised Pork Chops with Bacon & Brussels Sprouts

Braised Pork Chops with Bacon & Brussels Sprouts_a

Pork, bacon and Brussels sprouts or cabbage are a great flavour combination.

In this recipe, the Brussels sprouts take on a completely different flavour as they are cooked long and slow, rather than short and fast. Cooking them this way enriches the dish and they become very soft and buttery.

Braised Pork Chops with Bacon & Brussels Sprouts

This dish is very rich – perfect for a chilly winter dinner – it just needs
simple boiled or smashed potatoes to make a complete meal.

Serves 6-8

250g bacon, rind removed, meat cut into strips
olive oil
4 pork shoulder chops
¼ cup seasoned flour
1 onion, diced
4 celery stalks, diced
2 garlic cloves, thinly sliced
1 tbsp wholegrain mustard
1 cup white wine
2 cups chicken stock
500g Brussels sprouts, halved
sea salt and black pepper

1              Preheat oven to 180C.

2              Place bacon and a splash of oil in a frying pan over a medium heat and cook, stirring occasionally, for 5-6 minutes or until bacon renders its fat and crisps. Remove bacon from pan leaving behind as much fat as possible.

3              Toss pork in flour. Reserve any leftover flour. Add more oil to pan, if necessary – you need enough to be able to brown the pork – and heat over a medium heat, add pork chops and cook for 3-4 minutes each side or until brown. Remove from pan and set aside.

4              Reduce heat, add onion and celery, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add garlic and mustard and cook, stirring, for 30 seconds or until fragrant. Add wine, bring to simmering and simmer to reduce by about half.

5              Mix leftover flour with a little stock to form a smooth paste, stir into pan, then add remaining stock and stirring, bring back to simmering. Add Brussels sprouts and return pork and bacon to pan, cover and cook in oven for 1½ hours or until pork is tender. Season to taste with salt and black pepper.

So tell me, have you ever cooked Brussels sprouts long and slow rather than short and fast?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings;
Onion, celery, garlic, Brussels sprouts: Krismaw Gardens –
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
flour, mustard, stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Brussels sprouts you might like to try:

Garlicky Brussels Sprouts

Garlicky Brussels Sprouts

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

 

Braised Pork Chops in Orange & Onion Sauce

Braised Pork Chops in Orange & Onion SaucePork and orange are a classic combination and here I have added some Asian flavours to make an easy midweek meal, just add a steamed green vegetable – I served with steamed spinach, delicious!

Braised Pork Chops in Orange & Onion Sauce

The gardens surrounding my work place are filled with fruit trees and at this time of year the citrus trees are in full fruit, so I grabbed a couple of the oranges for this dish.

As with lamb, the shoulder cuts of pork tend to be a more economic choice, but do require longer slower cooking.

Serves 4

1 onion, thinly sliced
vegetable oil
4 pork shoulder chops
2 tbsp plain flour
1 tsp Chinese five spice powder
sea salt and black pepper
1 tbsp finely grated orange rind
2 tsp finely grated ginger
1 cup orange juice
2 tbsp soy sauce
2 tbsp honey
1 cup chicken stock, wine or water
coriander or parsley leaves, to scatter

1              Place onion and a good splash of oil in a large, deep-sided frying pan, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onion is soft and translucent. Remove
onion from pan and set aside, leaving behind as much oil as possible.

2              Combine flour, five spice powder and salt and black pepper to taste. Add pork chops and toss to coat. Reserve any leftover flour mixture. Increase heat, add pork chops to pan and cook for 4-5 minutes each side to brown. Remove chops and set aside.

3              Combine orange rind, ginger, orange juice, soy sauce and honey. Toss onions in reserved flour mixture. Stir stock into pan and cook, stirring, to loosen any brown bits on base of pan. Stir in onion mixture. Add orange juice mixture and bring to simmering. Return pork chops to pan, cover and simmer, turning occasionally, for 45-60 minutes or until pork is tender. Serve scattered with coriander or parsley leaves.

So tell me, is pork and orange a favourite combination for you?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Honey: The Naked Honey Pot – Taradale; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; From the
garden:
oranges; Store Cupboard Ingredients: five spice powder, flour, stock, ginger, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork recipes you might like to try:

Pork, Vegetable & Beer Stew

Pork, Vegetable & Beer Stew

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

Creamy Pork & Mushrooms

Creamy Pork & Mushrooms

 

Pork, Vegetable & Beer Stew

Pork, Vegetable & Beer StewWith the dreadful weather that is battering the country at the
moment, this stew is the perfect antidote and is sure to warm and fill those who are out and about cleaning up and getting everything back in order.

Pork, Vegetable & Beer Stew

The apples, kumara, beer and pork all combine to make quite a sweet dish, which I think really needs that squeeze of lemon at the end to lift the flavours.

I used the New Zealand red kumara which has a distinctive red skin, a creamy white firm textured flesh that cooks to a delightfully mellow taste, but any variety of kumara or sweet potato works well.

Serves 4-6

600g diced pork
sea salt and freshly ground black pepper
vegetable oil
1 cup beer
1 medium onion, cut into wedges
2 cloves garlic, finely chopped
3 (about 500g) medium kumara or sweet potatoes, scrubbed, sliced or cut into bite-sized pieces
2 medium apples, cored and cut into wedges
2-3 sprigs fresh thyme
2 cups vegetable or chicken stock
1 tbsp Dijon mustard
1 tbsp tomato paste
1 lemon
roughly chopped parsley, to serve (optional)

1              Season pork with salt. Heat a large saucepan over a medium-high heat, add a splash of oil, then brown meat in batches. Remove meat from pan and set aside.

2              Deglaze pan with a little of the beer, add another splash of oil and onion, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

3              Add garlic and cook, stirring, for 30 seconds or until fragrant. Return meat to pan, add kumara, apples and thyme and toss to
combine. Stir in remaining beer, stock, mustard and tomato paste, cover, bring to simmering and simmer, stirring occasionally, for 1½-2 hours or until meat is tender. Just prior to serving, season with a squeeze of lemon juice and salt and black pepper. Serve scattered with parsley, if desired.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Onion, garlic, kumara, lemon:
Krismaw Gardens – Hastings; Apples: Pernel – Hastings; Thyme: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
vegetable oil, stock, mustard, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ SauceThis is a real meal sandwich – I love sandwiches, burgers and the like as a dinner option, but JR’s usual comment is “It’s more of a lunch dish”, but when I serve these up he considers them a suitable dinner meal!

I used sourdough for my bread and Aromatics Red Sauce to make an extra tasty chunky barbecue sauce loaded with coarsely chopped caramelised onions.

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

This recipe can easily be adjusted to feed as many as you need to – the amount of sauce makes enough to generously sauce four sandwiches, but can be stretched to six.

Here, I sliced the pork and chopped the bacon after cooking because it made for a better picture, but leave whole, if you wish.

Serves 4

4 boneless pork medallions
sea salt
4 rashers bacon, rind removed
4 thick slices bread of your choice
micro-macro salad
CHUNKY TOMATO ONION SAUCE
2 large onions, chopped
olive oil
½ cup good-quality tomato sauce
½ cup beer
¼ cup chicken stock

1              For the sauce, place onions and a good splash oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 25-30 minutes or until onions are softened and caramelised.

2              Stir in tomato sauce, beer and stock, bring to simmering and simmer, stirring occasionally, for 20-25 minutes or until liquid
reduces and a thick and fragrant sauce forms.

3              Preheat oven to 200°C. Heat a heavy-based frying pan over a medium-high heat. Season pork with salt. Add pork to pan and cook for 2-3 minutes each side or until browned. Add bacon to pan and transfer pan to oven and cook, for 10 minutes or until pork is cooked to your liking. Remove pork and bacon from pan and place on a warm plate, cover and set aside to rest for 5-10 minutes.

4              To assemble sandwiches, toast bread. Slice pork and chop bacon. Top toast with a little sauce, then pork and bacon and a good dollop of sauce. Garnish with a pluck of salad. Serve immediately.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Bread: The Love ‘n’ Oven – Napier; Onions: Krismaw Gardens
Hastings; Olive oil: The Village Press – Hastings; Tomato Sauce:
Aromatics, Red Sauce – Hastings; Micro-macro Salad: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients: salt, beer, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork recipes you might like to try:

Spicy Green Beans with Pork

Spicy Green Beans with Pork

Creamy Pork & Mushrooms

Creamy Pork & Mushrooms

Pork with Green Onions & Capers

Pork with Green Onions & Capers

 

Spicy Green Beans with Pork

Spicy Green Beans with Minced Pork

I love fresh beans, so this is a great time of year to enjoy them – there are many different varieties available in the markets at the moment – so I just choose what looks best on the day.

On this occasion I used what are genetically called flat beans, but I must say I do prefer this dish made with the more refined and
delicate round beans. But, whichever you use this is a great family meal – out-of-season, frozen beans can also be used.

A restaurant review by Lorraine over at Not Quite Nigella reminded me about this dish which I hadn’t made for ages – thanks Lorraine.

Spicy Green Beans with Pork

Freshly crushed or ground black pepper can be used in place of the Sichuan peppercorns.

Serves 4

500 pork mince
1 tbsp soy sauce
2 tsp Chinese rice cooking wine
¼ tsp Sichuan peppercorns, lightly crushed
vegetable oil
250g fresh green beans, topped and tailed
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger, peeled and minced
1 small red chilli, seeded (optional) and sliced
2 tsp cornflour
½ cup chicken stock
1 tsp sesame oil
sesame seeds, lightly toasted

1              Place pork, soy sauce, rice wine and pepper in a bowl and marinate at room temperature for 1 hour or if longer, cover and place in the refrigerator.

2              Heat a large frying pan over a medium-high heat, add a little vegetable oil and swirl to cover base of pan, add beans and cook, tossing, for 8-10 minutes or until beans start to colour and blister. Remove beans from pan and set aside.

3              Return pan to heat, add pork mixture and cook, stirring and breaking up, for 4-5 minutes or pork is just cooked. Add garlic,
ginger and chilli and cook, stirring, for 1-2 minutes or until fragrant.

4              Mix cornflour with stock, stir into pork mixture and cook, stirring, for 2-3 minutes or until liquid thickens. Return beans to pan and cook, tossing, for 2-3 minutes to heat through. Stir in sesame oil. Serve scattered with sesame seeds.

Where did the ingredients for this dish come from:
Pork: Clive Butcher – Clive; Beans, garlic: Krismaw Gardens
Hastings; Store Cupboard Ingredients: soy sauce, rice wine, Sichuan peppercorns, ginger, cornflour, chicken stock, sesame oil, sesame seeds.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork recipes you might like to try:

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

Pork Chops with Capsicum Sauce

Pork Chops with Capsicum Sauce

Sticky Balsamic Pork Sandwiches

Sticky Balsamic Pork Sandwiches

 

Roast Kassler with Potato & Green Bean Salad

Roast Kassler with Potato & Green Bean Salad

“Kasseler” is a German method of curing and smoking pork. My
research tells that the “kasseler” method was invented in 1880 by a Berlin butcher (who just happened to have the name of Cassel) when he smoked then ripened a loin of pork in brine. This preserved the meat, but also gave it a distinctive flavour. Apparently in
Germany, the “kasseler” method can be used on just about any cut of meat

I hadn’t seen kassler here in Hawke’s Bay before, but the other day when I was at Holly Bacon, I spotted a piece – it was a 1.1kg piece of loin. When I asked Claire Vogtherr if this was a new product, she said “No, with the number of Southern African ex-pats that we have living in Hastings, there is a demand for it.” All I can say is I am pleased to have discovered it and will be keeping an eye out for it in the future.

The Holly Bacon kassler was a little different to kassler I have had in the past. I do not consider myself an expert on kassler, but I used to purchase it in Sydney and this piece seemed to be more lightly smoked and brined, but was as good as any I had, had previously and I loved been able to make that fabulous crackling (see below).

Roast Kassler with Potato & Green Bean Salad

The rind on my piece of kassler was finely scored which suggested to me that this just might make some excellent crackling and I was not wrong – I suspect that my way of cooking this piece of kassler may not be how my German friends would do it, however, I would like to assure them that it was delicious and had some of the best crackling I have ever had!

Leftovers were excellent in sandwiches.

Serves 4

1-1.5kg piece kassler (smoked pork loin)
sea salt
1 cup white wine or cider
POTATO & GREEN BEAN SALAD
1kg new potatoes, scrubbed
salt
250g green beans, cut into 2.5cm pieces
1 small red onion, finely chopped
olive oil
½ cup apple cider vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
chopped parsley or chives, to garnish

1              Preheat oven to 250°C. Place kassler in a roasting pan, rub a little salt into the rind and roast for 15 minutes. Reduce heat to
200°C, add wine or cider and roast for 30 minutes longer. Remove meat from pan, cover and keep warm.

2              Meanwhile, make the potato salad, place potatoes in a saucepan of cold water over a medium-high heat, cover and bring to the boil. Remove lid, add salt to taste and simmer for 15-20 minutes or until potatoes are just tender – take care not to overcook them or they will fall apart when you cut them. After 10-15 minutes, add beans – I do it this way so that I only use one pot! Once potatoes and beans are cooked, drain, cover to keep warm and set aside.

4              Place onion and oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Stir in vinegar, sugar and mustard, bring to
simmering and simmer, stirring, for 2-3 minutes or until mixture
reduces and thickens.

5              Cut potato into chunks. Add potato and beans to warm
mixture in pan and toss to combine.

To serve: Cut kassler into thick slices, accompany with warm potato and bean salad and scatter with parsley or chives.

Where did the ingredients for this dish come from:
Kassler: Holly Bacon – Hastings; Onions: Krismaw Gardens – Hastings; Potatoes, green beans, parsley: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Apple cider vinegar: Te Koha
Organics
– Hastings; Store Cupboard Ingredients: Dijon mustard, brown sugar, sea salt, wine or cider.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork Chops with Capsicum Sauce

Pork with Capsicums & OnionsThe capsicum season is now in full swing, here in Hawke’s Bay, and stalls at the markets are a riot of colour with capsicums of every
colour imaginable.

I love capsicums for this colour and the fresh brightness they give to the flavour of a dish. I served this over smashed potatoes, but it is also great accompanied by rice, pasta or couscous.

Pork Chops with Capsicum Sauce

I have used red and yellow capsicums in this recipe, but all red capsicums work just as well.

Serves 4

4 x 150-175g pork loin chops
olive oil
sea salt
1 tablespoon tomato paste
2 medium red capsicums, sliced
1 medium yellow capsicum, sliced
1 medium onion, sliced
3 cloves garlic, thinly sliced
½ cup red or white wine
chopped fresh parsley (optional)

1              Heat a heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Season pork with salt, add to pan and cook for 2-3 minutes each side or until browned. Remove pork from pan and set aside.

2              Reduce heat to medium, add capsicums and onion to pan, cover and cook, stirring occasionally, for 5 minutes or until
vegetables soften. Add garlic and tomato paste and cook, stirring
occasionally, for 1-2 minutes longer or until fragrant.

3              Stir in wine, bring to the boil and simmer, stirring
occasionally, for 4-5 minutes or until liquid reduces slightly. Return pork with any juices to the pan, pushing pork into capsicum mixture, cover and cook for 5 minutes longer or until pork is cooked. Remove pan from heat and rest for 5 minutes before serving. Serve scattered with parsley, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using capsicums you might like to try:

Fish Taco 001a

Fish Tacos with Red Capsicum Salsa

Creamy Fish & Red Capsicum Curry

Creamy Fish & Red Capsicum Curry

Grilled Capsicums

Grilled Capsicums