Recipe Category: Pork

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for brushing
• 4 slices bacon, chopped
• 220g  cremini mushrooms, thinly sliced
• Kosher salt and freshly ground pepper
• 1 clove garlic, finely chopped
• 1 tablespoon breadcrumbs
• 1/2 cup chopped fresh parsley
• 2 pork tenderloins (900g to 1kg), trimmed
• 1/2 teaspoon grated lemon zest

Method

Step 1 – Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, for about 8 minutes. Add mushrooms, 1/2 teaspoon salt, and pepper to taste. Cook until the mushrooms are soft, for about 4 minutes. Add the garlic and cook for 1 minute. Remove from the heat, stir in the breadcrumbs and 2 tablespoons of parsley, and let it cool.

Step 2 – Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin, do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Step 3 – Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.

Step 4 – Preheat the grill to medium-high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the centre of the pork registers 300°C, 25 to 30 minutes. Transfer to a cutting board to rest, for about 10 minutes.

Step 5 – Mix the remaining 3 tablespoons of olive oil and 2 tablespoons of parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

 

Source:  https://www.foodnetwork.com/recipes/food-network-kitchen/mushroom-stuffed-pork-tenderloin-recipe-1973702

Ingredients:

• 7-8kg gammon (bone-in)
• 1/2 cup brown sugar
• 1/3 cup maple syrup
• 1 tsp Chinese five spice
• 5 x 440g cans pineapple slices in juice, drain and reserve juice
• 150g glace cherries
• 2 cups water

Method:

Step 1

Preheat oven to 180ºC.

Place an oven shelf in the lowest position of the oven and remove the other shelves.

Line a large roasting pan with non-stick baking paper.

Step 2

Place the brown sugar, maple syrup, Chinese five spice and 125ml (1/2 cup) of reserved pineapple juice from cans in a small saucepan.

Cook over low heat, stirring, for 2-3 minutes until sugar dissolves.

Bring to a gentle simmer.

Simmer for 5 minutes until reduced slightly.

Step 3

Use a small sharp knife to cut around the shank of gammon in a zig-zag pattern, about

10cm from end.

Carefully run knife under rind around the edge of the gammon and carefully lift off

the rind in one piece by running your fingers between the rind and the fat.

Step 4

Place the pineapple rings on the gammon and place a glace cherry in the centre of pineapple rings using a toothpick (or cloves) to secure the cherries.

Step 5

Pour water into prepared pan.

Place the gammon on a wire rack in the pan.

Wrap exposed shank in foil.

Brush a third of the glaze over pineapple.

Bake for 40 minutes.

Pour over half remaining glaze.

Bake for 40 minutes until golden.

Brush with remaining glaze.

Set aside for 15 minutes to rest.

Remove toothpicks before carving.

Ingredients

• 6 pork chops
• Salt
• Black pepper
• 100ml tomato sauce
• 12,5ml Worcestershire sauce
• 25ml soy sauce
• 25ml grape vinegar
• 2 cloves garlic, crushed
• 2 sticks cinnamon

Method

1. Preheat the oven to 160  ̊C.
2. Score the fatty edges of the pork chops and season well with salt and pepper.
3. Arrange the pork chops in an oven dish.
4. Blend the remaining ingredients and pour over the chops.
5. Cover and bake for about 45 minutes or until the chops are tender.
6. Grill uncovered for a few minutes until brown.

Source: Source: You – Let’s Cook book by Carmen Niehaus   

Ingredients 

• 1 tbsp sunflower oil
• 8pork sausages(the best quality you can find)
• small knob of butter
• 3 small onions, finely sliced
• 1 thyme sprig
• 1bay leaf pinch of sugar
• 1 heaped tsp plain flour
• 1 tbs pred wine vinegar
• 1 glass red wine1 tsp soy sauce
• 400ml beef stock made with 1 stock shot or cube

For the mash

• 1 kg potatoes, peeled and cut into large chunks
• 100ml full cream milk or 50ml milk
• 50ml cream
• 50g cold butter, diced grating of nutmeg

Method

STEP 1 -Heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and gently sizzle the sausages over a medium-high heat for 8-10 mins, turning them, until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Scatter in the onions, stirring them into the butter, then add the thyme sprig, bay and sugar. Give everything a final stir, then put the sausages on top and drizzle over any juices from the plate. Roast everything for 20 mins, turning the sausages halfway through.

STEP 2 -Meanwhile, make the mash. Tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked all the way through (the tip of a knife should slide in easily). Drain in a colander and leave for a minute. Tip the milk into the pan and bring to a simmer, then pass the potatoes through a ricer into the hot milk and mash thoroughly. Once mashed, beat with a wooden spoon or spatula over very low heat, then beat in the butter a few bits at a time. You should have extra-fluffy, smooth mash. Keep it warm.

STEP 3 -When the sausages are cooked, remove from the oven, turn the oven off and lift the sausages onto a tray. Return them to the oven to keep warm. Put the pan back on the heat and give the roasted onions a stir, they should be sticky and slightly burnt around the edges. Sizzle for a minute or two more to caramelise, then stir in the flour and cook for another minute. Splash in the vinegar, simmer for a minute, then pour over the red wine and soy, and bubble down to a gloopy paste. Pour over the stock and boil for 3-4 mins, or until you have a rich gravy. If you prefer, scoop out the thyme and bay, or just leave it in. Tip into a bowl or gravy jug with a serving spoon for the onions. Bring everything to the table and scoop a big mound of mash onto the middle of each plate, then top with the sausages and gravy.

 

Source: https://www.bbcgoodfood.com/recipes/bangers-n-mash-with-onion-gravy

Ingredients 

• 1 tbsp sunflower oil
• 8 pork sausages
• 25g butter
• 2onions,finely sliced
• pinch of golden caster sugar
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 1 tbsp red wine vinegar
• 500ml beef stock
• peas, to serve (optional)

For the mash

• 1.25kg potatoes ,cut into large chunks
• 150ml full cream milk
• 25g butter
• 25g mature cheddar, coarsely grated (optional)

Method

Step 1 -Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.

Step 2 -To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.

Step 3 -Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.

 

Source: https://www.bbcgoodfood.com/recipes/sausage-mash-pie

Ingredients 

• 250g elbow macaroni pasta
• 450g lean ground beef
• 6 strips bacon cooked and cut into pieces
• 1 ½ cup beef broth ½ teaspoon Worcestershire sauce
• 3 tablespoons ketchup
• 2 tablespoons cornstarch may use less
• 100g shredded cheddar
• 200g ounces shredded mozzarella cheese

Method

Step 1 – Cook the bacon first, preferable cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

Step 2 – Cook your macaroni according to directions on the pack, then drain.

Step 3 – While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off.

Step 4 – Measure the beef broth, Worcestershire sauce, ketchup, and corn starch into a small bowl or measuring jug and mix well to combine the cornstarch.

Step 5 – Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce.

Step 6 – Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth.

Step 7 – Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture.

Step 8 – Cover and cook on very low heat until cheese has melted, about 2-3 minutes.

Serve Immediately.

 

Source: https://amandascookin.com/bacon-cheeseburger-pasta/

Method

1. The day before serving double wrap the ribs in tin foil (shiny side in) and throw them on the braai (indirect heat) with the lid on for 1 hour. If you can’t light a braai the day before, throw the ribs (and foil) in the oven on 175°C for 1 hour. Remove from the braai or oven and allow to cool.
2. While doing this prepare your marinade by throwing all the ingredients into a bowl, and give it a good stir.
3. Once the ribs have cooled down slightly, lay down some cling wrap in a pan, and place the ribs on top of this (with the meatier side facing up). Pour the marinade over the ribs then wrap completely a few times.
4. Place the ribs in the fridge overnight and remove about 2 hours before braai time.

Braai Time

1. Prepare your braai with one side of charcoal as you will have a braai on direct and indirect heat.
2. Make sure the coals have turned white and you have a medium heat (this is the temperature at which you can just hold your hand over the grill for 5-7 seconds).
3. Remove the ribs from cling film and throw them on direct heat. Braai each side for 5 minutes.
4. After this place the ribs on the opposite side of the coals and place the lid on the kettle to braai on indirect heat for 10 minutes each side. Remember to baste your ribs with the leftover marinade every so often.
5. So all in all, you braai for 30 minutes: 10 minutes – direct heat and 20 minutes – Indirect heat (with kettle lid on)
6. Remove from the braai and tuck in!

Ingredients

• 500 g pork ribs
• 1/4 cup of brown sugar
• 1 tablespoon of tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 2 tablespoons peri-peri sauce (Mat recommends Nando’s peri-peri sauce but you can substitute with chilli sauce)
• 1 clove of garlic (crushed)
• 1 red pepper (cut finely)
• black pepper

Source: https://www.thesouthafrican.com/food/recipes/recipe-spicy-pork-ribs-on-the-braai/

INGREDIENTS:

• 2kg pork leg
• 125ml lemon juice
• 1 tbsp thyme
• 4 cloves of garlic, crushed
• 2 tbsp raw honey
• 4 tbsp olive oil
• 3 tbsp coarse salt
• PRE-HEAT OVEN TO 180C

Step 1

To begin, remove the thin layer of skin from the top layer of fat on the pork leg.

Place the Pork Leg onto an oven tray.

Step 2

In a blender, add lemon juice, garlic, thyme and honey to create a fine paste.

Combine the marinade past with the pork leg and spread evenly over the meat.

Sprinkle coarse salt over the fat.

Step 3

Cover the pork leg cut with foil and place the tray into the oven and allow to cook for 45mins.

Step 4

Remove tray from the oven and turn over the pork leg and allow it to cook for a further

45 minutes.

Step 5

Next turn on the grill setting on your oven and all the fat to crackle until you hear a

“popping” sound and all the fat is rendered.

Step 6

Remove from oven and serve with your favourite vegetables.

Ingredients:

• 2kg pork leg
• 125ml lemon juice
• 1 tbsp thyme
• 4 cloves of garlic, crushed
• 2 tbsp raw honey
• 4 tbsp olive oil
• 3 tbsp coarse salt
• PRE-HEAT OVEN TO 180C

Method:

Step 1

To begin, remove the thin layer of skin from the top layer of fat on the pork leg.

Place the Pork Leg onto an oven tray.

Step 2

In a blender, add lemon juice, garlic, thyme and honey to create a fine paste.

Combine the marinade past with the pork leg and spread evenly over the meat.

Sprinkle coarse salt over the fat.

Step 3

Cover the pork leg cut with foil and place the tray into the oven and allow to cook for 45mins.

Step 4

Remove tray from the oven and turn over the pork leg and allow it to cook for a further

45 minutes.

Step 5

Next turn on the grill setting on your oven and all the fat to crackle until you hear a

“popping” sound and all the fat is rendered.

Step 6

Remove from oven and serve with your favourite vegetables.

CHEF’S NOTE: I remember walking down from my dad’s apartment to the café on the ground floor of the building (every building in Portugal café, by the way) to order a bifana and a sumol, and my dad would have a beer. Bifanas were his absolute favourite thing to eat. It’s the sister to the famous prego roll – the big difference here is that bifanas are pork, while pregos should be beef.

INDGREDIENTS:

• 2 cloves garlic, crushed
• ¼ tsp salt
• ¼ tsp ground black pepper
• 2 cloves
• 2 tsps smoked paprika
• 2 tbsps piri – piri sauce (+ extra for serving)
• 2 tbsps red pepper sauce (pimento sauce)
• ¼ cup white vinegar
• 1 cup white wine
• 1 bay leaf
• 500g pork tenderloin or fillet, cut into thin slices
• Olive oil, for frying
• 2 onions, sliced
• 1 tsp brown sugar
• 4 Portuguese rolls
• Butter, for rolls

METHOD:

• Mix together the garlic, salt, pepper, cloves, paprika, piri-piri sauce, red pepper sauce, vinegar, wine and the bay leaf in a shallow bowl. Add the pork, making sure that the meat is coated on both sides.
• Cover and refrigerate to marinate overnight.
• Heat the olive oil in a frying pan over medium heat. Remove the pork from the marinade, drain and fry in batches for about 1 minute on each side until lightly browned, then set aside.
• When all the pork has been cooked, pour the leftover marinade into the pan and bring to a boil.
• Turn the heat down and simmer the marinade for 5 minutes until slightly thickened.
• Place the pork back in the pan, making sure that it is well coated in marinade. Remove from the heat and set aside.
• In a separate frying pan, fry the onions until softened. Add the brown sugar and stir fry the onion until caramelised.

Serve the pork with the onions in buttered Portuguese rolls with extra piri-piri sauce.

By J’ Something

This yummy recipe is the closest thing to a homemade snack made by mom. It will serve 10-12.
Prep Time 10 minutes plus refrigeration
Cook Time 4-5 hours

These sliders are seriously tasty! Made with juicy pulled pork, beautiful roasted red peppers, delicious onion and apple juices and topped with Mayonnaise. Seriously irresistible!

INGREDIENTS

1.2-1.5kg piece of boneless pork shoulder with skin or 1.75-2kg bone in pork shoulder
2 large red onions, thickly sliced
1 ½ cup unsweetened apple juice
1 cup water
Mayonnaise
Slider buns or Hamburger buns
Mesclun or salad leaves
Roasted red peppers, sliced in strips

METHOD

Remove the packaging from the pork if necessary. With a sharp knife score the pork thinly, alternatively get the butcher to do this for you. Rub the skin with salt. Place on a tray and cover with baking paper. Refrigerate for 4 hours or overnight to allow the skin to dry out. (to ensure good crackling the skin must be well dried out).

Preheat the oven to 140°C (fan assisted) or 150°C (conventional). Put the prepared onions into a roasting dish (make sure the roasting dish is appropriate for the size of the piece of pork). Sit the pork on top of the onions. Pour the apple juice and water around the base of the pork, avoiding getting the skin wet.

Roast for 4-4 ½ hours, until the meat starts to pull away. During cooking make sure the liquid does not evaporate adding extra water if necessary. Take the meat out of the roasting dish and pour the onions and remaining apple jus into a saucepan. Increase the oven temperature to 200°C. Return the pork to the roasting dish and put it back into the oven for a further 15-20 minutes to allow the crackling to crisp.

Reduce the reserved onion and apple jus over high heat until thick and syrupy.

Squeeze Mayonnaise onto the base of slider buns or burger buns. Top with mesclun or salad leaves, pulled pork, cooked onions, roasted red peppers. Squeeze mayonnaise onto the bun lids before placing on the top. Serve pieces of pork crackling on the side.

2kg pork shoulder off the bone, in one piece, skin off, fat left on
sea salt and freshly ground black pepper
olive oil
2 red onions, peeled and finely sliced
2 fresh red chillies, deseeded and finely chopped
2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving
2 teaspoons ground caraway seeds
2 tablespoons dried oregano, leaves picked
5 peppers (use a mixture of colours)
1 x 280g jar of grilled peppers, drained, peeled and chopped
1 x 400g tin of good-quality plum tomatoes
4 tablespoons red wine vinegar
400g basmati or long-grain rice, washed
1 small tub of sour cream
zest of 1 lemon
a small bunch of fresh flat-leaf parsley, chopped
Directions
Preheat the oven to 180°C. Get yourself a deep, ovenproof stew pot with a lid that will fit your meat and other ingredients in snugly, and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a bit of olive oil into the pot and then add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.
Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.
You’ll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it’s not quite there yet, put the pot back into the oven and just be patient for a little longer!
Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You’re after a balance of sweetness from the peppers and spiciness from the caraway seeds