Tag: Pork Recipe

Pork Stewed in Tomato Sauce

Pork Stewed in Tomato Sauce

This is a delicious family.  It is very filling and perfect served with freshly boiled rice or steamed new potatoes or even mashed potatoes.


400g pork shoulder, cut into fairly large pieces about 1½ inches chunks
3 tbsp. Extra virgin Olive oil
8 sprigs thyme, hard stalks trimmed, chopped
3 cloves garlic, crushed
1 medium size onion, finely chopped
2-3 bay leaves
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. paprika
1/4 tsp. saffron
170ml. red wine (cheap plonk) 🙂 decent one for drinking 🙂
1 1/2 tbsp. red wine vinegar
400g fresh chopped tomatoes or 1 can of chopped plum tomatoes
1 medium size green or yellow marrow sliced
150g. flat green beans, topped and tailed and cut into 2 inches lengths

How to make:

  1.  Pre-heat the oven to  gas mark 180ºC.
  2. Using a casserole pan, heat the olive oil  over medium heat.
  3. Once the oil is hot, add the thyme, garlic, onion and bay leaves. Fry for a minute.
  4. Add the pork and season with salt, pepper and paprika. Stir until the pork has turned golden brown all over.  This may take about 5 minutes.
  5. Stir in the saffron.
  6. Pour in the wine, vinegar and chopped tomatoes.
  7. Stir all the ingredients well, cover with a lid and simmer for 5 minutes.
  8. Cover the casserole pan and then put it on the middle shelf of the pre-heated oven.  Leave for 1 hour.
  9. Check and adjust the seasoning.  Also add the marrow and flat green beans.
  10. Cook for a further 40 minutes at a lower temperature of 160ºC.



Spicy Pork with Flat Green Beans

Flat Green Beans & Pork, Photo by JMorton

Flat Green Beans & Pork, with Rice Photo by JMorton

Spicy Pork with Flat Green Beans


  • 200g flat green beans, top and tail and cut into 1½ inches lengths
  • 300g pork belly slices, cut into bite size pieces
  • 1/2 yellow bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1 medium onion, chopped
  • 1 tbsp soy sauce
  • ½ tsp cornflour
  • 3 tbsp vegetable oil
  • 4 garlic cloves, peeled and minced
  • 2 tsp curry powder
  • ½ tsp of chilli oil or less, to taste
  • sea salt and freshly ground black pepper
  • Water

Tonkatsu Recipe


Tonkatsu, photo by Cristy Castillo-Miclat

Tonkatsu Recipe

Tonkatsu is a Japanese breaded pork chop, a lovely choice if you are eating Japanese and yet not really into sushi, there are some people who are not!

To make a crispier Tonkatsu use a Japanese style bread crumbs called Panko which thankfully is available in supermarkets like Tesco here in the UK.  Panko gives the extra crunch to the recipe and yet apparently less absorbent of oil.  If somehow you can’t find Panko, just use a couple of white breads, cut off the edges and then leave to ‘harder’ in the open for at least 3-4 hours.  And then run them in into the food processor to turn them into crumbs.

Below is the recipe:

Japanese Breaded Pork Chops
    • 2 boneless pork loin chops
    • salt
    • pepper
    • 1/4 cup plain flour
    • 1-2 eggs
    • 1/2 cup panko or bread crumbs
    • oil for deep frying
  1. Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat.
  2. Coat the meat with flour, dip in eggs, then cover with bread crumbs.
  3. Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it’s dropped, it’s good.
  4. Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
  5. Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.

Get Busy With Bizzy: Pork Tenderloin

Thanks Bizzy for the recipe. I love pork, it is my favourite meat. Very versatile. I will be cooking this instead of the Roast Pork for Sunday dinner.



2 pound Pork Tenderloin
1 TBS Yellow Mustard
1 TBS Worcestershire sauce– (gluten free if needed)
2 TBS extra virgin olive oil
2 TBS finely diced onions
1 1/2 TSP Garlic Salt or Powder


Mix ingredients above.

Pour over Tenderloin in the crock pot and cook on low for 6 hours.


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