Here’s a simple but impressive roast recipe that yields tender juicy pork with a delicious sauce to boot. Dry the pork sirloin. For a 2kg (4 – 5lb) roast combine 1 tablespoon of oil with 2 teaspoons of sweet paprika, 1 teaspoon of brown sugar, ½ -1 teaspoon of chilli powder, 1 teaspoon each of garlic and onion powder, 2 teaspoons of salt…… Continue reading pork loin roast with onions and honey
Category: pork
congee with pork and corn
Congee is a staple dish in China which varies from region to region. White rice is boiled in 10-12 times its weight in water until it breaks down and becomes a thick porridge. Considered the ultimate comfort food, congee is eaten at any time of day. Savoury congee is often cooked with flavourful ingredients and…… Continue reading congee with pork and corn
fresh sausages
Here are three delicious fresh sausage recipes. We have a sausage stuffer for making salami but if you don’t have one you can make skinless sausages shaped by hand. No need to mince the pork yourself either. You can have it minced by a butcher. Fat content is very important in sausages and should be…… Continue reading fresh sausages
fish-fragrant pork slivers
Fish-fragrant or yuxiang flavouring, despite its name, doesn’t contain any fish or seafood. It’s a wonderful combination of doubanjiang (broad bean paste), sugar, vinegar, soy sauce and pickled chillies. This is a slightly adapted version of another sensational recipe by Fuchsia Dunlop from The Food of Sichuan. First, soak 4-5 wood-ear fungus in boiling water…… Continue reading fish-fragrant pork slivers
pork in aspic
This cold cut is based on a peasant dish that originated in Europe and has been made since the Middle Ages. Traditional versions are made with the head of the animal and go by various names such as coppa di testa, presswurst and brawn. It can be made either as a large sausage or set…… Continue reading pork in aspic
pork chilli verde
Authentic Mexican chilli verde is a stew of pork shoulder slow-cooked in a green sauce. If you can buy fresh tomatillos, char-grilling them first will add a wonderful flavour to the recipe. Here in Australia, tomatillos are in short supply so I opted for a can. Delicious nevertheless. Heat some vegetable oil in a heavy…… Continue reading pork chilli verde
pork rib roast
If you have a charcoal barbcue, there’s no better way to cook a pork roast. The pork stays moist, crackling is almost guaranteed and you get that added hint of smokiness. Perfect for the festive season. Take the pork out of the fridge at least one hour before cooking and score the skin. Season the…… Continue reading pork rib roast
hunter’s stew
Bigos is a Polish dish I’ve known about for a long time. I was inspired to try this recipe, or a a slightly adapted version of it. In Poland, everyone has their own recipe but the main ingredients are always assorted meats, shredded white cabbage and sauerkraut. More delicious than I anticipated and even better…… Continue reading hunter’s stew
bún-chả with bbq pork balls
These Vietnamese pork balls are packed with flavour and wonderful when served as a complete meal with a fresh and delicious rice vermicelli salad and Nuoc Cham. I could eat this any time. For the pork balls, you will need 450g (1 lb) of pork mince. Place ¼ of the mince in a small food…… Continue reading bún-chả with bbq pork balls
pork fillet with sage and garlic
Succulent, pink and juicy, these pork fillets were cooked by the sous vide method. Hassle free and perfect for Christmas lunch! Salt the pork fillets with approximately ½ a teaspoon per 450g (1lb). At this stage I sealed mine into a cryovac bag, however it’s possible to re-create this method using a very well sealed ziploc bag and…… Continue reading pork fillet with sage and garlic
