Pork-recipes

Pork And Vegetable Hot Pot With Creamy Champ Recipe

Just because the warmer weather is setting in, doesn’t mean that you can’t enjoy a hearty vegetable hot pot. Created by 2014 Masterchef finalist Jamie Fleming, this recipe incorporates an Irish component of mashed potatoes, herbs and butter to deliver a full flavoured and authentic taste.

RELATED: Minced Beef Lamb With Roasted Rice Recipe 

Ingredients

Hot Pot

2 tbsp olive oil

650g pork neck

100g plain flour

150g speck, diced

2 small red onions, peeled and chopped

2 cloves garlic, finely diced

2 carrots, peeled and chopped

1 large parsnip, peeled, cored and chopped

550ml Ocean Spray cranberry juice

500ml chicken stock

400gm whole tinned tomatoes

8 sage leaves

½ bunch of thyme

1 tsp dried mixed herbs

salt and pepper, to season

40g butter

2 tbsp apple cider vinegar

Champ

600g Desiree potatoes, peeled and chopped

200ml milk

150g butter

¼ bunch of parsley, chopped

¼ bunch shallots, chopped

Salt and pepper, to season

Pork And Vegetable Hot Pot With Creamy Champ Recipe

Method

  1. Preheat oven to 150°C.
  2. Lightly flour and brown pork in a casserole dish on a stove top with the olive oil and speck. Remove and set aside.
  3. Add more oil to the pot and sweat garlic and onion. Add carrots and parsnip. Fry until cooked through.
  4. Add pork back to pot and allow to summer for 5 minutes, stirring as needed.
  5. Deglaze pan with Ocean Spray cranberry juice. Add chicken stock, tomatoes, sage, thyme and mixed herbs.
  6. Once liquid is at a light simmer, transfer to oven with lid on for 90 minutes or until meat is tender and pulls apart easily.
  7. Place pot back on cook-top and allow to simmer. Add butter and vinegar to stew and reduce as desired.
  8. For champ, boil potatoes in salted water until soft and cooked through.
  9. Strain boiled potatoes and pass through a ricer to create mash.
  10. In a pan on low heat, beat milk and butter with a wooden spoon. Add mixture to potatoes and mix through. Season to taste and add shallots and parsley.
  11. Serve champ topped with stew.
September 1, 2015

Wet Rice With Pork Ribs And Beans Recipe

If you’re looking for a warming but filling recipe, this wet rice with pork ribs by renowned chef Frank Camorra is sure to hit the spot. While you may need to set aside a little time to allow the ribs to simmer, Camorra insists that “it’s simple and hearty” and is “autumn fare at it’s best.”

RELATED: Pork And Vegie Kebabs With Herb Marinade Recipe

Serves 6

Ingredients

1.2 kg (421/3 oz) pork ribs, belly still on

100 ml (31/2 fl oz) extra virgin olive oil

sea salt flakes

1 brown onion, finely diced

3 garlic cloves, chopped

1 tsp thyme leaves

6 bay leaves

2 green capsicum (peppers), finely diced

6 tomatoes, peeled, seeded (see glossary) and grated

300 ml (101/2 fl oz) white wine

300 g (101/2 oz) bomba rice

200 g (7 oz) green peas, podded

Method

  1. Take a sharp knife and cut the pork ribs between each rib to make single ribs with meat on either side of the bone.
  2. Heat 80 ml of oil in a large heavy-based saucepan over medium–high heat and cook the ribs, in 2 batches, for 10–15 minutes or until browned all over. Season with salt while cooking. Remove from the pan and set aside.
  3. Wipe out the pan, so that the dish does not taste too much like pork fat, and return to medium heat.
  4. Add the remaining oil. Add the onion, garlic, thyme, bay leaves and season with a good pinch of salt. Cook, stirring occasionally, for 8–10 minutes or until the onion is lightly golden.
  5. Add the capsicum and cook, stirring occasionally, for 10 minutes or until softened. Meanwhile, bring 1.5 litres of water to the boil, then reduce to a bare simmer. Add the tomato to the onion mixture and cook for 30 minutes or until thick and pulpy.
  6. Add the wine and increase the heat to high. Allow to bubble away for a few minutes, then reduce the heat to medium–low, add back the ribs and 1 litre of the hot water and simmer for 1 hour 10 minutes or until the ribs are tender.
  7. Add the remaining hot water, increase the heat to medium and bring to a steady simmer. Add the rice, season with salt and cook, stirring occasionally, for 15 minutes. Add the peas and cook for 4 minutes or until tender. The rice should just be a little past al dente but still firm to the bite.
  8. Serve straight away.

Recipe via Footscray Fresh Food Markets, Melbourne

May 21, 2015

Roast Pork with Pineapple Chilli Salsa Recipe

Few things are better than a roast pork with crispy crackling. Pair the succulent pork with a vibrant pineapple salsa and you’ve got one of the festive season’s best easy dinner ideas to share with friends and family.

Serves: 4
Ingredients

1.5 kg rolled pork roast
½ tbsp sea salt flakes
1 tbsp olive oil

Salsa
½ pineapple, diced into small pieces
1 red chili, sliced finely (seeds optional)
Handful of fresh mint, finely chopped
½ avocado, diced into small pieces
Juice of a lime
Pinch of sea salt
Cracked black pepper

Method

1. Preheat oven to 220 degrees Celsius. Rub salt and olive oil into skin and place in roasting tray. Roast for 30 minutes, then turn down to 180 degrees Celsius and roast for a further 30 minutes or until skin is crisp and cracking.

2. Mix all the ingredients for the salsa in a bowl and leave in the fridge for an hour for the flavours to develop.

3. Remove the pork from the oven, discard the fat layer and slice the meat.

4. Serve the meat topped with the pineapple salsa and serve with boiled kipfler potatoes and a big green salad drizzled with extra virgin olive oil and lemon juice dressing.

Recipe by Dr Joanna McMillan for Australian Pineapples.

December 23, 2013

Matt Moran’s Porchetta Sliders with Apple Slaw Recipe

Matt Moran shares his mouth-watering porchetta sliders recipe from his new show Paddock to Plate. What’s better than juicy roast pork with a dollop of home-made applesauce, topped with a crunchy and refreshing apple slaw on soft dinner rolls? Don’t forget to serve each slider with a piece of crunchy crackling. They make great summer BBQ fare as well as a passed canapé for Christmas and New Years parties.

Paddock to Plate airs Wednesdays at 8.30pm on Foxtel’s The LifeStyle Channel.

Makes: 24 sliders

Ingredients

3 kg pork shoulder
1/3 cup table salt
24 dinner rolls, buttered

Porchetta mix

1/4 cup salt flakes
5 sprigs rosemary
1 bunch oregano
1 tablespoon fennel seeds, roasted
1 tablespoon white peppercorns
I head garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup coconut oil

Apple slaw

1 apple, peeled and shredded
1/2 red onion, sliced thinly
1/4 white cabbage, shredded
1/4 red cabbage, shredded
2 carrots, grated
2 brussel sprouts, shredded
1/4 cup good quality mayonnaise
salt and pepper

Applesauce

4 apples, peeled, cored and cut in to quarters
1/4 cup cider

Method

1. To prepare pork, pour boiling water over the skin, and rub with table salt. Cover then refrigerate for 5 hours.

2. Preheat oven to 160⁰C. Rinse the salt off the pork and pat dry with kitchen paper. Place all of the porchetta mix ingredients (except the coconut oil) in a mortar and pestle and grind to a paste. Rub the paste all over the pork shoulder, and let the flavour infuse for at least 1 hour.

3. Brush the pork with the melted coconut oil before placing in the oven and cook slowly for 3 hours, occasionally brushing with more of the oil.

4. To make the applesauce, place the apple quarters and cider into a saucepan and simmer for 15 minutes or until the apples are tender. Blend the apples with a stick blender to make a smooth puree and set aside until ready to serve.

5. To make the appleslaw, shred the apple, and toss with the remainder of the appleslaw ingredients. Mix thoroughly and season to taste with salt and pepper

6. Once pork is cooked, remove from oven, cover with foil and leave to rest for 15 minutes. When rested, take the crackling off and chop in to small pieces, and then carve the pork.

7. To serve, spread the buttered dinner rolls with applesauce, then place the appleslaw onto the rolls and top with the pork and crackling. Serve immediately.

Read our Q&A with Matt Moran here!

November 11, 2013

Pulled Pork Sliders

Who doesn’t love sliders? My Kitchen Rules 2011 winners Sammy and Bella share a recipe for juicy pulled pork sliders served with a tangy passionfruit relish.

Serves 4, makes 8

Ingredients
750 pork neck or shoulder (boneless, skinless)
4 passionfruit
Extra virgin olive oil, for frying
1 cup vegetable stock
1 tbsp tomato paste
2 tsp dried oregano

Passionfruit Relish
2 Tbsp extra virgin olive oil
2 eschallots
2 cloves garlic
1 long red chilli
Roots and stems from ¼ bunch coriander
¾ cup passionfruit pulp (9 or 10 passionfruits)
½ cup white wine vinegar
2/4 cup raw sugar

8 small dinner rolls (or 4 large burger buns)
Shredded red cabbage, to serve
Coriander leaves, to serve

Method
1. Cut the pork into 3cm thick steaks, across the grain. Remove pulp from 4 passionfruit and place in a bowl. Microwave for 1 minute, then pass through a sieve to extract the juice (discard the seeds). Marinate the pork in the passionfruit juice overnight.

2. Preheat oven to 160C. Heat a large heavy based oven proof saucepan to high with some olive oil. Remove pork from the marinade, then fry in batches until well caramelised on both sides. Set meat aside and deglaze the pan with vegetable stock and stir in tomato paste, oregano and any reserved passionfruit marinade. Return pork to the pot and cover with some baking paper (a cartouche). Cover with a tight fitting lid and bake in the oven for 4 or 5 hours, or until the meat is falling apart.

3. Once the pork has cooled slightly, it is ready to be pulled. You can do this by using 2 forks, but it’s quicker by hand. Put on a pair of dishwashing gloves to protect your hands from the heat, and gently use your fingers to shred the meat. Place back in the pot together with any cooking liquid, then place back on the stove and cook until the sauce has thickened (if needed). Season to taste.

4. In the meantime, make the relish. Finely chop the eschallots, garlic, chilli and coriander roots and stems. Place in a pot with olive oil and cook on low-medium until translucent and fragrant. Add passion fruit (seeds and pulp), sugar and vinegar and simmer for about 5 minutes, until the sauce thickens. Remove from heat and season to taste. Store in the fridge for up to 2 weeks.

5. To serve, toast the buns and place a generous amount of pulled pork inside. Top with shredded red cabbage and coriander leaves, then a dollop of relish. Serve immediately.

What’s your favourite burger recipe? Tell us in the comments!

July 12, 2013

Spiced Pork Cutlets With Blood Plum Sauce

We all love pork cutlets, but sometimes they can get a little boring. Give them the sweet and sour treatment – but forget those gluggy sauces you remember from your take-away. It’s easy to recreate those flavours with natural ingredients!

Ingredients – serves 4

1 tbs ground five spice

Freshly ground white pepper

2 tbs peanut oil

4 x 200g Frenched pork cutlets

Steamed Chinese broccoli and steamed rice, to serve

Blood plum sauce

½ cup water

75g (1/3 cup) brown sugar

3, about 250g blood plums, quartered

1 tbs Shao Xing rice wine

1 cinnamon quill

4cm piece ginger, julienned

2 star anise

2 tbs fish sauce

2 tsp malt vinegar

Method

1. Preheat oven to 180°C fan-forced.

2. Combine five spice, pepper, oil and salt in a shallow dish. Coat pork cutlets in marinade.

3. Heat a large non-stick ovenproof frying pan over medium-high heat. Cook cutlets for 2 minutes
each side, then transfer to oven for a further 5 minutes. Remove from oven, transfer to a plate,
and cover loosely with foil. Allow to rest for 5 minutes.

4. Meanwhile, to make sauce, combine water and sugar in a saucepan over medium heat, stirring
until dissolved. Add plums, cinnamon, star anise and ginger, stir to combine. Bring mixture to
the boil, then reduce heat to medium-low and continue to simmer, covered, for 6 minutes or
until plums are tender. Add fish sauce and vinegar, stir to combine. Remove from heat and keep
warm.

5. Serve pork with plum sauce, broccoli and steamed rice.

Which Asian take-away favourite would you like to see get a healthy makeover?

January 24, 2013

Posh Pork Scratchings

Celebrity chef Justin North shows us a delicious way to use up leftover pork skin. These posh pork scratchings make a wonderfully crispy snack to serve alongside drinks this Christmas.

Ingredients 500g pork skin 4 Tbsp SAXA cooking salt Cooking oil Method 1. Score pork skin with a sharp knife about 2/3 of the way through the skin. Then rub skin with the salt. Store uncovered in the fridge overnight. 2. Wipe off the excess salt and place between two heavy trays and bake in oven at 180°C for 15-20 minutes. Remove from the oven before the skin becomes crisp. 3. Allow to cool slightly then slice with the score into strips. 4. Deep fry skin at 200°C in cooking oil until light, crunchy and puffy. Sprinkle with a little SAXA cooking salt and serve. Try Justin’s recipe for Pork Roast with Perfect Crackling!

December 22, 2011