Pork-recipe

Sweet and Sour Pork Stir-Fry

This delicious twist on the Chinese favourite is so much healthier than your local takeaway (with none of that gluggy orange sauce!) and is super quick to prepare.

Serves 6

Ingredients

1 cup (250ml) lite cream

1/4 cup (75ml) fish sauce

1 tablespoon finely chopped garlic

2 teaspoons anise seed*, crushed

3/4 teaspoon McCormick® Ground Black Pepper

1/4 teaspoon McCormick® Chinese Five Spice

1/2 cup caster sugar

2 to 3 tablespoons vegetable oil

1 large onion, thinly sliced

750g pork tenderloin, cut into 1/2cm slices

3 cups cooked jasmine rice

Method

1. Mix lite cream, fish sauce, garlic, anise seed, pepper and Chinese five spice in medium bowl. Set aside. Place sugar and ¼ cup water in medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until golden brown. Carefully whisk in goat milk mixture. Whisk until sugar is dissolved and mixture is well blended. Set aside.

2. Heat 2 tablespoons of the oil in large Frying pan on medium-high heat. Add pork in batches; cook until browned on both sides. Remove pork from Frying pan . Add remaining 1 tablespoon oil to Frying pan, if needed. Add onion; cook and stir 5 minutes or until browned.

3. Stir in caramel sauce; cook and stir 5 minutes on medium heat. Return pork to Frying pan; cook 5 minutes or until heated through. Serve pork over cooked rice.

* Anise seed has the flavor of liquorice, fennel and tarragon and should not be confused for the Star Anise spice.

Which takeaway recipe would you like to see get a healthy makeover?

March 19, 2013

Pork Recipe: The one you love in a hurry!

POTATO AND BACON PIEServes 6-8

Preparation Time: 20 Minutes

Cooking Time: 45-50 Minutes

Ingredients

10 Long rashers of bacon, rindless

1kg baby new potatoes

2 medium-sized onions, chopped

400ml cream

2 eggs

* * *

Method

Boil potatoes until cooked, drain and allow to cool slightly. Peel off the skins and cut potatoes into quarters. Line a loaf tin with 6 or 7 rashers of bacon. Saute the chopped onions in butter until soft. Chop remaining bacon and add to onions and fry for 2 minutes. Add chopped potatoes and cream, and season to taste. Let the mixture cool slightly, add eggs and pour into lined tin. Fold ends of bacon over the top. Place tin in baking dish then pour boliing water in to come about one-third up the side of the pie and cook at 180 degrees celsius for 30-40 minutes.

 


PORK WITH POTATO AND LEEK MASH

Serves 4

Preparation Time: 25minutes

Cooking Time: 30 minutes

Ingredients

4 x 125g Pork cutlets, chops or steaks from the leg or loin

* * *

Mash

6 medium potatoes, peeled

1 leek, chopped

1/4 teaspoon ground nutmeg to taste

8 sprigs of parsley, chopped

1 cup reduced fat milk

Method

To make mash, dice potatoes until tender. Add leeks in the last few minutes of cooking. Drain, mash and add nutmeg, parsley and milk. Lightly season with pepper to taste. Heat non-stick pan or BBQ until hot. Brush pork with a little oil and lightly season. Cook pork to medium done. Rest for 2-3 minutes in a warm place. Serve with mash and your favourite steamed seasonal vegetables. You can replace leeks with chopped spinich if desired.

This recipe has been Heart Foundation approved.

February 6, 2002

Pork Recipe: The one you love in a hurry! (cont’d…)

POTATO AND PORK IRISH STEW

Serves 4Preparation Time: 10 minutes

Cooking Time: 2hrs 30 minutes

Ingredients

2kg pork hocks

1 onion

1 carrot, cut into pieces

1 stalk celery

1 tomato, seeded and finely chopped

1 bouquet garni

6 cups beef broth

salt and peper to taste

1/2 cup of plain flour

8 potatoes

1 tbsp chopped fresh parsley

Method

Place hocks in a large pot, blanch for 2 to 3 minutes and drain. In a large pan brown hocks with onion, carrot, celery, tomato and bouquet garni. Add beef broth, season with slat and pepper and add tomato paste. Cook over medium heat for 2 hours. Remove skin and part of fat from hocks, leaving meat attached to the bone. Gradually add small amount of broth to flour until mixture has a smooth consistency. Thicken cooking liquid with flour mixture. Peel potatoes, cut in half and cook in the cooking liquid for 20-30 minutes over medium heat. Place hocks on plates and surround with potatoes. Serve with cooking liquid and fresh parsley.

February 5, 2002

Pork The One You Love!

STIR FRIED PORK WITH LEMONGRASS by Neil Perry of the Rockpool Group Serves 6 Preparation Time: 10 Minutes Cooking Time: 6 Minutes Ingredients 120ml vegetable oil 600-900g pork strips 300g diced stir fry vegetables – snow peas, red capsicum, Chinese greens, shallots, mint or whatever your preference * * * Lemongrass and Ginger Paste 75g fresh peeled lemongrass, stems 20g palm sugar 40g peeled, sliced, fresh ginger 10g freshly squeezed lemon juice 5g turmeric powder 35g vegetable oil 20g toasted desiccated coconut salt to taste Method Blend all the ingredients to a smooth paste then fry in the vegetable oil and season with salt to taste. Stirfry the pork and lemongrass paste for 3 minutes. Add vegetables and fry a further 3 minutes, until all is cooked through. Add mint. Serve with steamed jasmine rice.


SWEET CHILLI PORK WITH TOFU Serves 4 Preparation Time: 15 minutes Cooking Time: 10 minutes Ingredients 500g pork stirfry strips 400g stirfry vegetables such as mushrooms broccoli, cauliflower and carrots, sliced 2 tbsp peanut oil 2 cloves garlic, crushed 100g firm tofu, diced 1 onion, chopped 3 spring onions, sliced * * * Sauce 3 tbsp salt reduced soy sauce 2 tsp cornflour 1 tbsp chilli bean paste or chilli sauce to taste ½ cup salt reduced chicken stock 2 tsp brown sugar Method Gather all equipment and prepared ingredients. Wash rice and steam. Mix all sauce ingredients together. Heat wok or frypan until hot. Add a drizzle of oil, stirfry garlic until fragrant. Stirfry pork in 1-2 batches for a minute and removed. Add a little oil, stirfry onions and vegetables for 30 seconds until hot but still crisp. Return pork. Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix through tofu. Taste, sprinkle with spring onions and serve with steamed rice. 

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January 28, 2002