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Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Pork roast with crispy crackling

Everyone loves roast pork with crackling as part of Christmas dinner. Try this easy pork dinner recipe with 'best ever' crackling this festive season - your family will be talking about how good it was until next year!

INGREDIENTS
2kg (1.8-2.2kg) loin of pork
2 tablespoons olive oil
4 tablespoons sea salt
1 tablespoon freshly ground black pepper
2 onions, peeled and thickly sliced
2 apples, sliced thickly in rounds
2 tablespoons plain flour
50mL white balsamic vinegar or apple cider vinegar
1 cup (250mL) chicken stock

PREPARATION
1. Remove the pork from the fridge and use a sharp knife to score the skin of the pork at 1cm intervals. This does require assertive use of the knife, or get your butcher to do it. Rub the oil into the skin and then the sea salt and black pepper. Make sure you push some salt into the slits. It is a lot of salt, but does ensure fab crackling.

2. Preheat oven to 220°C. Place the onion rounds in the middle of a large baking dish and place the pork on top. Roast for 30 minutes, then reduce the heat to 200°C and roast for another 30 minutes.

3. Remove roast from oven, baste pork and arrange apple slices around pork. Roast for another 20 minutes until apples are tender. At this point, if the crackling has not crackled, increase the oven temperature or turn on the grill and crisp for 5 minutes.

4. Remove pork and apples from oven and rest on a plate for 10 minutes before carving. Use an oven mit to tilt the baking dish so all the fat runs to one corner, spoon off most of the fat, leaving only 2 tablespoons.

5. Heat the dish over a hot plate, stir in plain flour and use a wooden spoon to dislodge all the yummy roasted bits. Pour in white balsamic vinegar, chicken stock and any juices that have collected under the pork. Stir until thickened.

6. Serve the carved pork with the roasted onion rings, apples and gravy. Serve with roast potatoes and beans.

NOTES
I was very reluctant to cook roast pork. Too much fat, too much angst about getting the crackling right. But here it is, and it was sensational. Just try not to think about all that fat. It is Christmas.
The loin of pork was already beautifully rolled and tied by the butcher, so I didn't undo all that work to include a stuffing. If you would like to 'roll your own', try the Classic sage or Prosciutto and cranberry stuffing or prepare Cheat's stuffing separately.
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Pork cutlets with pan-fried apple and sage

INGREDIENTS
4 (500g) potatoes
4 x pork cutlets
2 tablespoons olive oil
1 tablespoon butter
2 apples, peeled, cored, cut into wedges (we used Granny Smith's)
2 garlic cloves
2 tablespoons plain flour
16 sage leaves
¼ cup white wine
¼ cup chicken stock

PREPARATION
1. Steam or boil the potatoes until tender. When cool enough to touch, peel and slice into wedges.

2. Preheat the oven to 120°C. Use the heel of your hand to bash the pork cutlets. Heat the oil and butter in a frying pan over medium heat.

3. When the butter is foaming add the pork cutlets and cook for 4-5 minutes each side until just cooked. Place in the oven while you cook the apple and potato.

4. Reheat the oil and butter in the pan over medium heat. Sauté the potatoes, apple, garlic and sage leaves until the butter is golden brown. Add the wine and cook for 2 minutes, then the stock and cook for another 2 minutes.

5. To serve, place a pork cutlet on each plate and a pile of the sautéed apple combo and sauce.

NOTES
This is a taste sensation and a lighter, easier meal to prepare than Roast pork.
Those of you with state-of-the-art barbecuing systems can adapt the recipe to the bbq - cook the pork, apples and potatoes on the bbq plate, sauté sage, oil and butter in small saucepan on the bbq. Or prepare the sage butter inside on the stove. To serve, drizzle the pork, apple and potatoes with the sage butter.
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.

Penne rigate with cured pork


INGREDIENTS
250 g of penne rigate
250 g of cured pork
1 red onion
1 red chili pepper
500 ml of tomato puree (or chopped tomatoes)
3 tablespoons of olive oil
6 cherry tomatoes
1 tuft of basil
Grated Parmesan
Salt
Ground black pepper
Spring onion

PREPARATION
1. Slice the pork and fry the slices with the olive oil.

2. Cut the onion into half-moons. Cut off the top of the chili pepper, remove the core and chop the pepper. Cut the cherry tomatoes into halves. Add the onion, chili, basil and tomatoes to the pork. Cook for 3 more minutes. Add the tomato puree and salt and stew everything for 10 minutes.

3. Boil the penne rigate in salted water until it’s done. Drain the water and add the pasta to the sauce.

4. Before serving, garnish the dish with the grated Parmesan and spring onion.

5 quick, easy, and delicious stir-fry recipes with noodles

Do you know how to make simple but delicious and flavorful dishes for dinner? Try making these recipes for wok noodles with different ingredients.

The most important thing about cooking in a wok pan is stir-frying the ingredients over the highest heat. It’s better to use a special deep wok pan, but if you don’t have one, just use a regular pan.

We are looking forward to cooking this tonight after work!






Egg noodles with pork and asparagus beans


INGREDIENTS
200g of pork
200g of egg noodles
150g of asparagus beans
1 onion
1 chili pepper
2 cloves of garlic
3 or 4 tablespoons of soy sauce
Greens
Salt and pepper

PREPARATION
1. Cut the pork into thin slices.

2. Boil the noodles.

3. Peel the onion, garlic, and pepper. Cut the onion into small strips, and chop the garlic and chili pepper.

4. Stir-fry the pork for several minutes at a high temperature. Then add the onion and beans two minutes later.

5. Cook the pork with the vegetables for seven to ten minutes, then add the garlic, chili, and sauce.

6. Toss everything together with the noodles.

7. Before serving, add the chopped greens.

Hangover Helper: Burmese Red Pork Stew at Tasty n Sons in Portland, OR

20110306-196077-tasty-n-sons-burmese-red-pork-stew.jpg
Hangover Helper: Burmese Red Pork Stew at Tasty n Sons in Portland, OR:
From Drinks






[Photographs: Adam Lindsley]

Burma probably isn't the first place your mind jumps to when you think of hangover food, and it's doubtful that rice, pork shoulder, and chili oil are your brain's first associations with brunch. Yet the Burmese red pork stew ($10) at Tasty n Sons in Portland, Oregon, fits the bill mightily, quashing the pounding in your skull with a hearty, spicy, and extremely satisfying bowl of protein that's delicious any hour of the day.

Developed by Portland food god John Gorham (owner of Portland's premier tapas restaurant, Toro Bravo, and refined watering hole Interurban Tavern) after

Food Porn: The Best of the Eater Flickr Pool

#143974 - Bacon Cheddar Beer Bread Muffins


355674#143974 - Bacon Cheddar Beer Bread Muffins:

Bacon Cheddar Beer Bread Muffins. A perfect addition to chili, soup, or stew!

craving more? check

#143995 - Braised Pork with Chestnuts and Lotus Root


355784#143995 - Braised Pork with Chestnuts and Lotus Root:

To warm yourself up during fall, have some braised pork with chestnuts and lotus roots. :)

craving more? check

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