Tag Archives: pork

Sticky Balsamic Pork Sandwiches

Balsamic-Glazed Pork SandwichesbThis easy sandwich is made for causal eating and offers an
alternative to turkey and ham leftovers.

The recipe can easily be adjusted to serve however many you need to feed and the pork and onions are great cooked on the barbecue.

Sticky Balsamic Pork Sandwiches

Serves 4

1 tsp dried oregano
¾ tsp ground coriander
sea salt and freshly ground black pepper
4 x 150g pork medallions
olive oil
1 large onion, thinly sliced
Dijon mustard
4 bread rolls of your choice, split
mixed salad leaves
chopped fresh coriander leaves
STICKY BALSAMIC GLAZE
½ cup balsamic vinegar
2 tbsp honey

1              Place oregano, ground coriander and a good grind of salt and pepper in a plastic bag and shake to combine. Add pork medallions and shake to coat with spice mixture.

2              Heat a heavy-based frying pan over a high heat. Add a little oil and swirl to coat base pan. Add pork and cook for 3-4 minutes each side, remove pork from pan and keep warm.

3              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and is translucent.

4              Meanwhile, make glaze, place balsamic vinegar and honey in a small saucepan over a medium heat, bring to simmering and
simmer, stirring frequently, for 3-4 minutes or until mixture reduces and is sticky. Slice pork, add to glaze and heat for 1-2 minutes to heat pork through.

5              To assemble, lightly spread each cut surface of roll with
Dijon mustard, top bottom half of roll with salad leaves, then onions and pork mixture. Finally scatter with fresh coriander and top with remaining roll half. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Creamy Pork & Mushrooms

Creamy Pork & MushroomsbThis quick dinner is perfect for weekend night entertaining, serve with a salad of tossed leaves and boiled new potatoes, all of which can be cooked or prepared while making this dish.

Creamy Pork & Mushrooms

Un-crumbed pork schnitzels could be used instead of pork medallions.

Serves 4

4 x 125g pork medallions
sea salt and freshly ground black pepper
1 tbsp vegetable oil
knob of butter
250g button mushrooms, thickly sliced
1 medium onion, sliced
1 clove garlic, finely chopped
1 cup white wine
¾ cup cream
4 green onions, sliced

1              Pound pork medallions with a meat mallet to make thin even slices. Season pork with salt.

2              Heat a large frying pan over a high heat, add a little oil and swirl to coat base of pan. Add pork and cook for 2-3 minutes each side. Remove pork and set aside.

3              Add butter to pan and allow to melt. Add mushrooms, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until mushrooms soften and release their juices. Remove
mushrooms from pan and set aside.

4              Add onion and garlic to pan, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion softens. Add wine, bring to simmering and simmer for 10 minutes or until reduced by half. Stir in cream and return mushrooms and pork to pan, bring back to simmering and simmer for 2-3 minutes to heat through. Season to taste with salt and black pepper. Serve immediately scattered with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork with Green Onions & Capers

Pork with Green Onions & Capers 002aOnce again, taking inspiration from Marcella Hazan – a recipe very similar to this appears in her book Marcella Cucina, HarperCollins 1997.

I was just thinking that it must be around the anniversary of
Marcella’s death and when I did a quick Google I found that it was just a few days ago and realised that it was on the same day that my mother passed away, but many years apart! I shall now never forget the date again – I remember when I heard about her passing, even though I had never meet her, I felt as if a friend had gone, I have and continue to learn so much from her books.

Pork with Green Onions & Capers

This dish is so simple that is the perfect a weekend night meal and impressive to serve to guests. Serve with a seasonal green vegetable and potatoes whatever you like.

Serves 4

4 pieces (about 125g each) pork rump steak
olive oil
butter
seasoned flour
1 bunch green onions, cut into 1cm pieces
1½ tbsp capers, chopped

1              Pound steaks to a thickness of about 6mm.

2              Place a heavy frying pan over a medium, add a little oil, swirl to cover base of dish, then add a knob of butter and heat until butter foams and subsides.

3              Toss pork in seasoned flour, shake to remove excess, then slip into pan and cook for 3-4 minutes each side to brown – you may need to do this in batches – once browned remove, set aside and keep warm.

4              Reduce heat, add green onions and cook, tossing, for 3-4 minutes or until tender. Add capers and cook, tossing, for 1-2 minutes. Add another knob of butter, allow to melt, then return meat to pan for a few minutes to heat through.

Happy cooking and eating.

Recipe slightly adapted by Rachel Blackmore

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Other pork recipes you might like to try:

Spicy Korean Pork

Spicy Korean Pork

Crumbed Harissa Pork Fillet

Crumbed Harissa Pork Fillet

Pork Carnitas Tacos

Pork Carnitas Tacos

 

Spicy Korean Pork

Spicy Korean Pork 004aAs mentioned a few weeks ago I am exploring Korean cuisine and here is another tasty Korean dish. It is so quick and easy that it is the sort of dish that you can have on the table within half an hour of walking in the door.

This recipe is adapted from one on the blog Beyond Kimchee where author Holly calls it Easy Spicy Korean Pork for Dummies because she says it is so easy that absolutely anyone could cook it. My
adaption isn’t huge, but it does reduce the heat, but by all means
increase the amount of Korean chilli paste if you wish.

Korean Chilli Paste 005a

Korean chilli, red or hot pepper paste (Gochujang), a staple of
Korean cuisine is a savoury, pungent fermented condiment made from red chilli, glutinous rice, fermented soy beans and salt. It gives dishes a spiciness and sweetness, is available from Asian
supermarkets and comes in resealable tubs which once opened can be stored in the fridge. I’m sure as I continue to explore this cuisine that this ingredient will be used again, but in the meantime add to stir-fries, sauces, dressings and marinades – anytime you want some spice!

Spicy Korean Pork

The secret to dishes such as this is to cut the meat very thinly, this is easier if the meat is very cold or partially frozen.

I served this with a bowl of steamed rice and steamed Chinese broccoli.

Serves 4

2 cloves garlic, finely chopped
1 tsp grated fresh ginger
1 tbsp toasted sesame seeds
1 tbsp brown sugar
1 tbsp Korean chili paste or to taste
1 tbsp soy sauce
1 tbsp sesame oil
500g pork, any cut, very thinly sliced
vegetable oil
1 large onion, cut into thin wedges

1              Place garlic, ginger, sesame seeds, sugar, chilli paste, soy sauce and sesame oil in a bowl and mix to combine. Add pork and mix to coat pork.

2              Heat a heavy-based frying pan over a high heat, add a drizzle of oil and swirl to coat base of pan, add onion and cooking, tossing for 3-4 minutes or until starts to soften.

3              Push onions to side of pan, add pork and toss several times, then toss with onions and cook, tossing for 3-4 minutes or until pork and onions are cooked.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Another Korean-inspired recipe you might like to try:

Korean-inspired Beef Casserole with Cabbage

Korean-inspired Beef Casserole with Cabbage

 

Crumbed Harissa Pork Fillet

Crumbed Harissa Pork 005aWelcome back everyone – as some of know I had a few problems early last week and thought I had lost most of my subscribers, but the good news is I have found all your contact details.

With just three ingredients (plus olive oil and salt) you could hardly even call this a recipe, but the harissa packs the flavour to make one of the easiest meals you will ever serve. Perfect for mid-week
entertaining when you want a dish to impress.

A recipe very similar to this appears in Nigel Slater’s book Eat.

Just a add a root vegetable mash, because of the time of year and the contents of my fridge, I served with a celeriac mash, but mashed potatoes or the Cavolo Nero, Leek & Mustard Colcannon from a few weeks ago would also be a good accompaniment – omit the mustard.

Crumbed Harissa Pork Fillet

You could use a larger piece of pork fillet, but I find several small pieces for a group are easier to manage than one large piece

For each 2 servings

300g piece pork fillet
salt
olive oil
Orcona Harissa Paste –
1 cup panko breadcrumbs

1              Preheat oven to 200°C. Season pork fillet lightly with salt.

2              Heat a heavy-based frying pan over a high heat. Add just enough olive oil to cover the base of the pan. Add pork fillet and brown on all sides.

3              Remove pork from pan, then smear with harissa paste –
exact amount will depend on the paste you are using and the tastes of those you are feeding – here I used 1 tablespoon. Roll fillet in breadcrumbs and place on a baking tray. Drizzle with a little olive oil and bake for 20 minutes.

4              Allow fillet to stand covered loosely with aluminium foil for 5 minutes before slicing and serving. There will be some crusty crumbs on the baking tray – serve this over the sliced pork, they add texture and flavour.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Other pork recipes you might like to try:

Pork, Celery & Carrot Ragout

Pork, Celery & Carrot Ragout

Pork Hocks & Vegetables Roasted in Apple Juice

Pork Hocks & Vegetables Roasted in Apple Juice

 

Baked Pork Chops with Cabbage & Apple

Baked Pork Chops wiith Cabbage 008aPork, cabbage and apples are a natural combination.

While cabbage is available pretty much year round, in winter when eaten raw it adds brightness and crispness to meals or when cooked as in this recipe it becomes sweet and mellow.

Baked Pork Chops with Cabbage & Apple

Serve with baked potatoes which can be cooked in the oven alongside the pork.

Serves 4

olive oil
1 medium (about 150g) onion, thinly sliced
2 cloves garlic, finely chopped
1 tsp caraway seeds
4 pork chops
salt and freshly ground black pepper
¼ cup raw apple cider vinegar
1 tbsp brown sugar
½ medium cabbage, thinly sliced
1 medium Granny Smith apple, cored and chopped

1              Preheat oven to 180°C.

2              Place 1 tbsp oil and onion in a heavy-based frying pan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and
caraway seeds and cook, stirring, for 30 seconds longer or until
fragrant. Remove mixture from pan and set aside. Wipe pan clean.

3              Season pork chops with salt. Heat 1 tbsp oil in pan over a
medium-high heat, add chops and cook for 2-3 minutes each side to brown. Remove and set aside.

4              Add vinegar and sugar to pan and stir to dissolve sugar.
Return onion mixture to pan and mix to combine.

5              Place cabbage and apple in an ovenproof casserole dish. Pour over onion mixture and toss to combine. Arrange pork chops in a single layer on top, cover and bake for 1 hour or until pork is cooked through and tender.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Learn more about cabbages and some other recipes you might like to try:

Cabbage—A Natural Health Food

Cabbage—A Natural Health Food

Cabbage with Fennel, Cumin & Sesame Seeds

Cabbage with Fennel, Cumin & Sesame Seeds

Braised Red Cabbage with Bacon & Apples

Braised Red Cabbage with Bacon & Apples

 

Pork, Celery & Carrot Ragout

Pork Ragu 010aIn French ragout (spelt ragoût and pronounced ra-goo) refers to a stew, so basically a ragout is just a fancy name for a stew and this is exactly what this dish is.

At this time of year canned tomatoes are one of my pantry staples, however, when I realised that for three nights in a row the meal had included a can of tomatoes I thought it was probably time to move in another direction even if it was just for one night. This ragout is the tasty result of that decision.

Pork, Celery & Carrot Ragout

Adding fresh parsley just before serving gives the dish a fresh lift.

Serves 4

500g diced pork
2 tbsp seasoned flour
olive oil
1 large leek, sliced
2 large (about 200g each) carrots, halved lengthwise and sliced
4 sticks celery, sliced
1 cup dry white wine
2 cups chicken stock
½ cup chopped parsley
salt and freshly ground black pepper, to taste

1              Toss pork in flour to coat. Place 2 tbsp oil in a heavy-based saucpean over a high heat, brown pork in batches and once browned remove and set aside.
2              Reduce heat to medium, add a little more oil to the pan, if necessary, add leek, carrots and celery, cover and cook, stirring
frequently, for 8-10 minutes or until vegetables start to soften. Stir in wine, bring to simmering and simmer, stirring frequently, for 5-10 minutes or until wine reduces by half.
3              Return pork to pan and stir in stock. Cover, bring to
simmering and simmer, stirring occasionally, for 1½-2 hours or until meat is tender. Just prior to serving, stir in parsley and season to taste with salt and pepper.

Serving suggestion: Serve with creamy garlic mashed potatoes or over fettuccine or pappardelle pasta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork Hocks & Vegetables Roasted in Apple Juice

Roast Pork Hock 011aPork hocks are like mini pork roasts.

So often pork shoulder or leg roasts are so large that unless you are feeding a crowd you are left eating cold pork or thinking of ways to use the leftovers for the rest of the week.

Hello pork hocks! Weighing 1-1.5kg one pork hock is enough to feed 2-3 people and with plenty of skin on each hock there is plenty of crackling as well. They are also inexpensive – the ones I got the
other day weighed just over 1kg each, cost $7 each and two feed four people with enough leftovers for a sandwich or two.

Pork Hocks & Vegetables Roasted in Apple Juice

At the end of the cooking time if the skin of the pork requires further cooking, remove from baking dish and place on a clean baking tray.
Increase oven temperature to 250°C and cook pork for 10-15 minutes longer or until skin is crisp and crackling has formed as you would like it to be.

Serves 4-5

olive oil
2 pork hocks
2 cloves garlic, crushed
1 tbsp ground sea salt
1 tsp fennel seeds
2 onions, thickly sliced
2-4 cups apple juice – the exact quantity will depend on the size of
your baking dish|
500g potatoes, cut into chunks
300g parsnips, cut into chunks
2 medium bulbs fennel, sliced
4 stalks celery, cut into 2.5cm pieces
salt and freshly ground black pepper, to taste

1              Preheat oven to 220°C. Brush the base of a baking dish with a little olive oil.
2              Using a small sharp knife, score the skin of the pork hocks. Combine garlic, salt, fennel seeds and 1 tbsp olive oil in a small bowl. Rub into skin of pork.
3              Place onions in the base of a baking dish, then place pork hocks standing upright (on their broad end) on top of them. Place in oven and cook for 30 minutes or until skin crispens.
4              Reduce oven temperature to 160°C. Pour apple juice into baking dish to come just up to the base of the hocks. Bake for 1½ hours.
5              Increase oven temperature to 180°C. Place potatoes,
parsnips, fennel and celery in a bowl, season with salt and black
pepper and toss to combine. Remove dish from oven, place
vegetable mixture around pork and cook for 1 hour longer or until vegetables and meat are tender.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Balsamic Pork Chops with Watercress, Orange & Avocado Salad

Pork & Watercress Salad 001aAs for a previous recipe using watercress, Watercress & Zucchini Soup, the watercress I used for this salad is real watercress the kind that grows in steams has thick stems and a punchy flavour – not
micro-watercress which is popular as a garnish in fancy eateries.

This is an easy week night meal but fancy enough to double as an easy entertaining dish. For an simple accompaniment serve with homemade potato wedges.

Balsamic Pork Chops with Watercress, Orange & Avocado Salad

On this occasion I used pork scotch fillet steaks, but at other times I have used pork loin chops and medallions.

You will need two good sized, juicy oranges in total – one for the salad and one for the zest and juice.

Serves 4

olive oil
salt
BALSAMIC MARINATED PORK
1 tsp grated orange zest
¼ cup orange juice
2 tbsp balsamic vinegar
1 tbsp honey
1 clove garlic, crushed
4 pork chops or steaks
WATERCRESS, ORANGE & AVOCADO SALAD
1 orange
2 tbsp fresh orange juice
1 garlic clove, crushed
1 tsp Dijon mustard
1 avocado, cut into chunks
1 bunch watercress, washed

1              For the pork, place orange zest and juice, vinegar, honey and garlic in shallow non-reactive dish and whisk to combine. Add pork, turn to coat, cover and marinade at room temperature for at least 30 minutes – if marinating longer than a couple hours place in the refrigerator.
2              For the salad, remove skin and white pith from orange and segment the flesh. Set segments aside.
3              Place orange juice, garlic, mustard and 2 tsp olive oil in small
bowl and whisk to combine.
4              Place orange segments and avocado in a serving bowl, drizzle over a little dressing and toss to combine.
5              Pick the watercress leaves from the stems and set aside.
6              Heat a cast iron frying pan over a high heat until very hot. Add a little olive oil and continue to heat until oil is smoking. Drain pork, add to pan, cook for 30 second then turn and cook for a further 30 seconds – continue in this way until cooked to your liking, this will take 2-3 minutes in total. Remove chops from pan and set aside to rest.
7              Add watercress to bowl, toss to combine, add more dressing and toss again. Serve pork  with salad.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork Carnitas Tacos

Carnitas 005bI had never cooked the Mexican dish carnitas before, as so often the recipe seems complicated and long, but recently on Martha
Stewart.com
I saw a method that seemed fairly straight forward so thought it would be good to give it a try and when pork shoulder was on special recently it was the perfect opportunity.

Here I have used the method that was used on the Martha Stewart website but have spiced it up a bit.

Traditionally carnitas is made of pork which is first braised or
roasted – often in lard – then pan-fried. The method used in this
recipe has this process taking place simultaneously making for a
simpler cooking method, but resulting in just as tasty dish. Carnitas can be a dish by itself or an ingredient in tacos, tamales, burritos and the like.

I have used it to make scrumptious pork tacos. Lay out all the
ingredients for the tacos and allow each eater to assemble their own tacos.

Pork Carnitas Tacos

To heat tortillas, toast in a dry heavy-based frying over a medium heat for 1-2 minutes each side. Alternatively, wrap a stack in baking paper then in foil and heat in a preheated 200°C oven for 5 minutes or until heated through. The tortillas can also be heated in the microwave on HIGH (100%) for 20 seconds per tortilla.

The pork should be cut into about 2.5cm pieces – remove any larger lumps of fat and the thick outer layer but do leave some fat as the fat which is rendered during cooking is what is used to fry the pork at the end.

Serves 4 or makes 8 tacos

8 corn or flour tortillas, warmed or lightly toasted
1 medium (about 150g) red onion, diced
½ cup coriander leaves
mashed avocado or guacamole
homemade or purchased salsa, for serving
lime wedges, for serving
PORK CARNITAS
1.5 kg cubed pork shoulder
salt and ground black pepper
1 small (about 100g) onion, chopped
2 cloves garlic, smashed
1 tsp ground cumin
1 tsp Orcona Chipotle Flake
2 bay leaves

1              For the carnitas, season pork with salt and pepper. Place pork, onion, garlic, cumin, chipotle flake and bay leaves in a heavy-based, straight-sided skillet or frying pan and pour over water to just cover. Cover pan, place over a medium heat and bring to simmering. Remove cover and simmer, stirring occasionally, for 45-60 minutes or until pork is tender and liquid evaporated.
2              Increase heat and continue cooking, stirring occasionally,
until meat browns.
3              Remove bay leaves from pork, spoon into a serving bowl and keep warm. Warm tortillas. Arrange pork, tortillas, red onion,
coriander, avocado or guacamole, salsa and lime wedges on trays or platters and allow eaters to assemble their own tacos.

Happy cooking and eating.

Recipe by Rachel Blackmore

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