Tag: Pork Recipe

Crispy Pork Crackling

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Pork Recipe

Crispy Pork Crackling

Pork Crackling, Photo by JMorton

When we have Sunday Roast Pork, we usually fight over the crispy skin.

So when I was ordering some pork at Kimber Farm Shop, I happened to notice that they were also selling pork rinds for making pork crackling, I immediately added 5 orders in my basket and these arrived today.

Within minutes of unpacking my meat package, the oven was already being preheated to gas mark 200º.

And in less than 40 minutes I had my crispy crackling and with it, I made dips of soy sauce and calamansi/lemon but my special choice was the vinegar with a couple of pulped fresh garlic, a little salt and chili flakes.  This is a wow, I must admit.

Ingredients:

  • Pork rind, scored (see photo above)
  • 1/2 tbsp Olive oil
  • sea salt
  • Garlic powder (optional)

Preparation:

  • Drizzle the oil on the scored rind.  Add a good sprinkling of salt and garlic powder.  Massage the oil with the salt and garlic so they go into the crevices of the pork.
  • This can then be cooked in three ways:  You can put it in the oven at gas mark 200° with the rind up on a shallow baking tray.  Cook for 35-40 minutes.
  • This could also be cook in an airfryer according to your appliance instruction but I reckon 20 minutes is good.
  • Fry in a good amount of oil until golden and crispy.
  • Whichever way you cook it, it would be delicious and would be even better with a dip.

Good with a drink of cold beer (pulutan) or as a side dish or even a main meal with a bit of boiled or fried rice.

 

 

 

Braised Pork (Chinese Recipe)

Chicken

Chinese Recipe
Pork Recipe

 

Chairman Mao Braised Pork, Photo by JMorton

Braised Pork Recipe

I love, love, love this recipe.  I am pretty sure it is fattening and not good for my high blood pressure but I just love it.  Anyway, I don’t really eat every single day? as much I would like to. Only on special occasions.

But there are those days that you can’t wait for a special occasion.  It just pops in your brain and can almost taste it that you actually want to eat it.  Well, we have got the recipe for you.

By the way, the above photo is called Chairman Mao’s Braised Pork.

 

Chairman Mao Braised Pork

Ingredients:

  • 1½ lbs pork belly
  • 2 cups water
  • 1 tbsp soy sauce (dark)
  • 1 tbsp soy sauce (light)
  • (or 2 tbsp dark soy sauce)?
  • 1½ tbsp Shaoxing Rice wine
  • 2 pieces Star anise
  • pinch salt
  • 1½ tbsp sugar
  • 1 tbsp rock sugar
  • 1½ tablespoons oil
  • 4 cloves garlic, peeled, bruised
  • ¼ inch ginger, peeled and sliced
  • 1 stalk spring onion, left whole
  • 1 stalk spring onion, chopped for decoration

Procedure:

  1. Slice the pork belly into inch pieces.
  2. Add them to a casserole or pan of boiling water.  Allow to boil for 5-7 minutes.  Drain and allow to cool.
  3. Meanwhile, heat the oil in a large frying pan, better yet in a wok over fairly low heat.
  4. Stir in the sugar and cook until it had turned brown, not burnt.
  5. Add the pork and coat it with the sugar.  Cook for 5 minutes over medium heat, turning them constantly.
  6. Pour in the wine.
  7. Add the light and dark soy sauce (or just use 2 tablespoons of dark soy sauce).  Let the pork soak in the soy sauce for a minute.
  8. Add the water.
  9. Drop in the star anise.
  10. Sprinkle in the salt.  Turn up the heat on high.  Cover the wok or casserole and bring to a boil.
  11. Turn down the heat, add the ginger, garlic and the spring onion.
  12. Cover once again and simmer for 45-50 minutes on low heat.
  13. Check and stir once in a while to ensure that the water has not completely evaporated, leaving a burnt offering.
  14. Then sprinkle the rock sugar.  The rock sugar will give the pork its shiny, succulent look.
  15. Turn up the heat on high.  Allow to cook for another 7-10 minutes.  Stir it continuously and cover the pork pieces with the sauces.
  16. Now it is ready.  Transfer into a serving bowl and garnish with the chopped spring onion.
  17. Delicious with freshly cooked boiled rice.

 

Pork Stewed in Tomato Sauce

Chicken


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.

Ingredients

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

Chicken

Flat Green Beans & Pork, Photo by JMorton

Flat Green Beans & Pork, with Rice Photo by JMorton

Spicy Pork with Flat Green Beans

Ingredients

  • 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

Method

  1. Using a wok or a large sauce pan, boil the pork in two cups of water for 10-15 minutes or until the water has evaporated.  Remove scums that gather on top.

  2. Add the oil and stir fly for a couple of minutes.

  3. Stir in the garlic and onions and cook for a few minutes until the garlic and onions are browned.

  4. Add the beans, red and yellow bell peppers, the soy sauce, cornflour,  sea salt and freshly ground black pepper.  Stir for a couple of minutes.

  5. Pour in 2 cups of water and bring to a boil.

  6. Stir in the curry powder and chili oil.

  7. Leave to simmer for 10 minutes.
  8. Check the seasoning.  Add more salt if required.

Serve with freshly boiled rice.

Tonkatsu Recipe

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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
Ingredients
    • 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
Instructions
  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.