Posts Tagged ‘Pork’

Slow-roasted pork belly with fennel

Posted: August 29, 2016 by nietize in British, Pork
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Gordon Ramsay’s Ultimate Cookery Course
Serves 4




1kg pork belly
Sea salt and black pepper
1 fennel bulb, trimmed and roughly sliced
4 fresh bay leaves
3 garlic cloves, peeled and bashed
1 tsp cardamom pods, bashed
4 star anise
1 tbsp fennel seeds
Olive oil
325ml white wine
500–750ml chicken stock (depending on the size of your pan)
1 tbsp wholegrain mustard

Preheat the oven to 180°C/Gas 4.

Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.

Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic.


Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown.


Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.


Transfer the tray to the preheated oven and cook for 2½ hours.

Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.


Roast pork loin with garlic and rosemary

Posted: December 24, 2015 by nietize in Meat, Pork, Uncategorized
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Serves 8




4 large garlic cloves, pressed
4 teaspoons chopped fresh rosemary or 2 teaspoons dried
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed
Fresh rosemary sprigs (optional)

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil.


Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer.


Remove from oven; let stand 10 minutes. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Chinese roast pork belly

Posted: September 27, 2015 by nietize in Chinese, Pork
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< strong>Ingredients


2 tbsp salt
1 tbsp sichuan pepper
1 tbsp five spice
1 kg pork belly
2 tbsp good quality red wine vinegar

Fry salt, sichuan pepper and five spice without oil at low heat for a few minutes.  

Put the pork belly on a chopping board and score the fat in a criss cross manner. Rub the meat all over with oil, then rub the marinate into the meat. Cover the pork up and put it to one side in a roasting tray (preferably, kept in the fridge for a day)

Preheat the oven to 220 degrees. Put the pork in the oven and roast for 10 minutes. Lower the heat to 160 degrees and roast for 1 hour. Bast the pork with the red wine vinegar and continue roasting for 20 minutes at 220 degrees or until the skin is nice and crispy.

Serve with a dollop of dijon mustard

Well the cooking method is exactly the same as Jamie Oliver’s Italian Roast Pork, the difference is in the seasoning.
It’s good that pork belly isn’t readily accessible in London or else it may be a frequent item on my table which is not exactly that beneficial for my health…


It actually is now…

Roast pork with crackling

Posted: August 3, 2015 by nietize in British, Pork

From BBC Recipes
Serves 8




2.25kg/5lb loin of pork, bottom bone removed, top bone left in
1 small, onion peeled
1 tbsp plain flour
275ml/10fl oz dry cider
275ml/10fl oz vegetable stock (or potato water)
sea salt and freshly milled black pepper

Pre-heat the oven to 240C/475F/Gas 9.


While the oven is preheating, score the skin of the pork. It will be scored already, but it’s always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.


Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.


Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours.
There’s no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.

Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug.


Serve the pork carved in slices, giving everyone some crackling.


From Delia Online
Serves 6



6 large pork loin chops, weighing about 8 oz (225 g) each
½ oz (10 g) dried porcini mushrooms
7 fl oz (200 ml) crème fraîche
2 oz (50 g) butter
1 level dessertspoon chopped fresh thyme, plus 6 sprigs, to garnish
12 oz (350 g) dark-gilled, open-cap mushrooms
juice 1 large lemon
1½ level tablespoons plain flour
salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F (180°C).


First of all, place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 minutes.


Then place a sheet of foil (large enough to wrap the chops in) in the roasting tin. Now, in a large frying pan, melt the butter and fry the chops to a nice, nutty, golden colour on both sides. As you brown them, transfer them on to the foil, then season each one with salt and freshly milled black pepper and sprinkle on the thyme.

Now chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if you think it needs it.


When the juices start to run, drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms along with the lemon juice. Let the lemon juice bubble for about 1 minute, then sprinkle in the flour and stir with a wooden spoon, absolutely ignoring what it looks like as all will be well in the end.


Now spoon the mixture over the pork chops, then, finally, top each one with a large blob of crème fraîche.


Place a sprig of thyme on each, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Then bake in the oven for 1 hour exactly.

Serve the chops with all the delicious juices poured over and garnish with the sprigs of thyme.

Herb-brined pork chops

Posted: May 31, 2015 by nietize in Pork
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From BBC Good Food
Serves 6



6 pork chops

For the brine

140g demerara sugar
200g sea salt
1 tbsp pink peppercorns
1 tbsp juniper berries
1 tbsp coriander seeds
2 bay leaves
2 thyme sprigs


Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely.


Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.


Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char – you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.


Serves 1
2 pork loin steaks
2 slices of bacon
2 rosemary sprigs
2 tsp chilli flakes
Olive oil

Green beans
2 onions


Place the bacon on one of the steaks. Place the rosemary leaves and the chilli flakes on the other. Drizzle olive oil over the pork. Season with salt and pepper.

Combine the two pork steaks


Add the green beans and onions halved to a baking dish.


Place the pork steaks on top and roast in a pre heated oven (220 degrees) for 20 minutes.


Spanish style pork chops with new potatoes and olives

Posted: April 11, 2015 by nietize in Pork
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From Delicious Magazine
Serves 4


4 British free-range pork chops
A few good glugs of olive oil
3 garlic cloves, unpeeled, bashed
2 tsp smoked hot paprika and 1 tsp unsmoked sweet paprika
A few sprigs of fresh thyme, leaves stripped
Zest and juice of 1 lemon
2 tsp fennel seeds
2 tsp red wine vinegar
500g baby new potatoes, sliced
Good splash of white wine
250ml chicken stock
100g anchovy-stuffed green olives
Handful of fresh flatleaf parsley, chopped



Preheat the oven to 200°C/fan 180°C/gas 6. Put the pork in a dish with a glug of the oil, the garlic, paprikas, thyme, lemon zest and juice, fennel seeds and red wine vinegar. Season, cover with cling film and marinate for 20-30 minutes.


Meanwhile, put the sliced potatoes in the roasting tin with another glug of oil and some seasoning. Roast for 15-20 minutes. Remove from the oven, pour in the wine and stock, then put the pork on top and roast for 15 minutes. Remove from the oven, add the olives and return to the oven for a further 5 minutes.


Remove the pork and rest it for 5 minutes. Toss the parsley through the potatoes and olives, then serve.

Korean Kimchi Pork Ribs (Kimchi Galbi Jjim)

Posted: April 6, 2015 by nietize in Korean, Pork
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Short Pork Ribs 500g
Kimchi 400g
1 chopped onion
1 chopped spring onion
1⁄2 cup of kimchi juice
3 cups of water (500-600ml)

For the sauce

1 Tbs chilli powder
1 Tbs sugar
1 Tbs crushed garlic
1 Tbs sesame oil
2 Tbs cooking wine

Soak the ribs in the cold water for 30minutes. (change the water often if the water becomes red.)

Prepare the vegetables and kimchi. Chop the onion and spring onion into big slice.


Put the kimchi in a saucepan. Then place the ribs on top of the kimchi.


Mix the sauce ingredients into a bowl. Pour the sauce over the saucepan along 3 cups of water and kimchi juice.


Cover the saucepan and boil for 10 minutes on high heat. Boil down for 30 more minutes on low heat. (Taste the soup then you can add more sugar or chilli powder if you’d like to) Add the chopped onion and spring onion. Then boil for another 20minutes on low heat.

Pork, sage and feta bake

Posted: April 3, 2015 by nietize in Pork
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From Delicious Magazine
Serves 4

2 tbsp rapeseed oil
1 pork fillet (about 400g), cut into medallions
200g cooking chorizo, sliced
200g new potatoes, sliced
1 large red onion, cut into thin wedges
1 lemon, cut into wedges
10-12 fresh sage leaves
150g feta, thinly sliced
Handful of fresh flatleaf parsley, finely chopped


Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp of the oil in a roasting tin over a high heat on the hob. Season the pork medallions and fry in a single layer for 1 minute on each side or until they are nicely browned. Remove from the tin and set aside to rest.


Tumble the chorizo, potatoes, onion, lemon and remaining oil into the hot tin, season and (wearing oven gloves!) put in the oven. Roast for 10-15 minutes, then take out and toss the contents together well to coat the vegetables in the chorizo juices.


Top with the pork and sage, then return the tin to the oven to cook for a further 10-12 minutes.

Remove from the oven, sprinkle over the feta and parsley and serve.