Tricky to say, easy to cook Delicious paprika pork pots Risottwo A rich creamy risotto for two Rarely any spare Fruity and sweet spare ribs Pork recipes Quality time on the farm means quality time at the table Pork. It s all about quality time. P15800 Pork Recipe.indd 1 16/11/2012 15:38
A cut above The perfect ingredient for some quality time. CHUMP/RUMP Quality time at the farm, means you get quality time at the table. Take some deliciously lean pork; add a smattering of dinner guests, the latest blockbuster or your favourite book. Mix it together with some chat, laughter or peace and quiet and voila, the perfect recipe for some quality time. BELLY It doesn t matter if you have minutes or hours to spare pork is a deliciously versatile meat. You can quickly grill some pork loin steaks, or flash fry a couple of pork chops. With more time on your hands, you can roast a shoulder or slow cook some pork belly in a rich, sticky sauce. Either way, you re guaranteed some quality time. Rarely any Risottwo. spare. Mango & orange spare ribs with chunky vegetable wedges. Crispy. Pork. Pork nachos style burger. Cooked slowly, eaten quickly. Tricky to say, easy to cook. Paprika pork pot. Chop. Chop! HOCK Pork risotto with black pudding, leeks & peas. Slow roasted pork shoulder with apples, ginger, treacle & allspice. Pork chops or pork loin steaks pan cooked with black bean & plum sauce. Pork. It s all about quality time. P15800 Pork Recipe.indd 2-3 16/11/2012 15:38
Mango & orange spare ribs with chunky vegetable wedges 2 hrs 4-6 Spicy pork burgers topped with cheesy nachos 15 mins approx makes 4 1.8kg (4lb) pork spare ribs 30ml (2tbsp) mango chutney 5ml (1tsp) Chinese five spice 450ml ( 3 4pt) mango and orange juice 1 fresh mango, cut into wedges around the stone Vegetable wedges 1 celeriac, peeled and cut into chunky chips 3 sweet potatoes, peeled and cut into chunky chips 3 carrots, peeled and cut into chunky chips 30ml (2tbsp) vegetable oil 450g (1lb) lean pork mince 2 cloves garlic, crushed 1 green chilli, deseeded and finely chopped 1 small red pepper, deseeded and finely chopped 5ml (1tsp) Harissa paste Black pepper Guacamole Salsa: 30ml (2tbsp) sweet chilli sauce ¼ small cucumber, roughly chopped 1 ripe avocado, peeled, stone removed and chopped 2 spring onions, finely sliced Juice of ½ a lemon 1 tomato, roughly chopped Handful tortilla chips Grated Cheddar cheese Sour cream Iceberg lettuce So delicious, there are rarely any spare. A delicious pork burger with crispy nachos. It s crispy pork. Pre-heat your oven to Gas 4, 180 C, 350 F. Line a roasting pan with a double layer of foil and place the ribs on top. Next, mix together the mango chutney, five spice, mango & orange juice, and then pour this over the ribs. Now, scrunch the foil loosely around the ribs, cover with a second piece of foil and cook for about 1½ hours, or until the meat is tender and soft. Once the meat is soft and tender remove the foil and cook for a further 30 minutes. With the ribs cooking, place all the vegetables in a separate roasting pan, in a single layer, and drizzle with olive oil. Once the vegetables have been drizzled with oil, cook them in the oven for approx. 45-60 minutes or until tender and golden. Having cooked the ribs, remove them from the oven, drain off the juice and pour into a small pan fast simmer for about 10 minutes or until it has reduced slightly. Pile the ribs onto a sharing platter and drizzle with the sauce, serve with the vegetable wedges. Take the pork mince, garlic, chilli, pepper, harissa paste and seasoning, and mix together in a large bowl. Next, divide the mixture into four even amounts and shape into four neat burgers. Now, place the burgers under a pre-heated grill and cook for about 12 14 minutes or until golden brown and cooked through. With the burgers cooking, take all of the ingredients for the guacamole salsa and mix them together in a bowl once mixed leave to stand. When the burgers have cooked, add two or three tortilla chips on top, add a little grated cheese and place under the grill until the cheese has melted, this should only take a minute. Serve the burgers on wedges of iceberg lettuce with a large dollop of guacamole and sour cream. P15800 Pork Recipe.indd 4-5 16/11/2012 15:38
Paprika pork pot 2 hrs approx 4-6 450g (1lb) lean pork shoulder or leg, cut into cubes 3 spicy pork & chilli sausages, twisted and cut in half 3 rashers lean smoked bacon, chopped 30ml (2tbsp) vegetable oil 2 onions, cut into wedges 2 cloves of garlic, peeled and sliced 1 red pepper, deseeded and cut into small pieces 2 x 400g cans, chopped tomatoes 30ml (2tbsp) smoked paprika 5ml (1tsp) soft brown sugar 150ml (¼pt) pork stock 200g (approx) can kidney beans, rinsed and drained 1 x 400g (approx) can butter beans, rinsed and drained (use half for pot & other for dumplings) Dumplings: 100g (4oz) self raising flour 40g (1½oz) Suet Reserved ½ can butter beans 2 spring onions, thinly sliced Seasoning Steamed seasonal vegetables It s not just the name that s a mouthful. Pre-heat your oven to Gas 4, 180 C, 350 F. Heat some oil in a large oven proof pot and add the pork, sausages, bacon, onion and garlic. Heat the mixture gently until the meat begins to brown and the onions soften. Now, add in all the remaining ingredients and bring to the boil. Once the dish is bubbling, add a lid and cook in the oven for 1½ hours or until the pork is tender. With the pork cooking, it s time to make the dumplings. Place all of the ingredients for the dumplings into a bowl; add a little cold water to bind together. Next, shape the mixture into around 8-10 dumplings. Place the dumplings on top of the pork and cook for 20 minutes 10 minutes with the lid on, 10 minutes with it off. Serve with steamed seasonal vegetables. P15800 Pork Recipe.indd 6-7 16/11/2012 15:38
Pork risotto with black pudding, leeks & peas 35 mins approx 3-4 Slow roasted pork shoulder with apples, ginger, treacle & allspice 2-2 1 / 2 hrs approx 4-6 225g (8oz) pork tenderloin fillet cut into thin slices 15ml (1tbsp) olive oil 1 clove garlic, crushed 2 small leeks, washed and thinly sliced 225g (8oz) Arborio risotto rice Black pepper 750-900ml (1¼-1½pt) pork stock 75g (3oz) black pudding cut into small cubes 150g (5oz) frozen peas 15ml (1tbsp) fresh basil and mint, roughly chopped Grated Parmesan cheese 1.35kg (3lb) pork shoulder joint 5ml (1tsp) allspice Salt 30ml (2tbsp) black treacle 2.5cm (1") root ginger, peeled and sliced 300ml (½pt) cloudy apple juice Juice of ½ a lemon 15ml (1tbsp) soft brown sugar 5ml (1tsp) cinnamon 2 eating apples, cored and quartered Creamy mashed potato Curly kale Slow Cook A delicious risotto for two. It s a risottwo. It may be slow roasted, but it s often eaten at pace. Pre-heat your oven to Gas 4-5, 180 C, 350 F. Heat a splash of oil in a large pan, then add in the pork slices, garlic and leeks and cook for around 2-3 minutes. Once the pork slices, garlic and leeks are browned, add the rice, season and stir together. With the ingredients thoroughly mixed together, add most of the hot stock and stir well leave a little stock in reserve to help maintain the consistency of the risotto later on. Now allow the risotto to simmer for around 15-20 minutes without the lid on. You can add the extra stock if the risotto becomes too dry. Next, add the black pudding and peas and heat through. Scatter with fresh herbs and Parmesan, then serve. Line a large roasting pan with a double layer of foil. Now, cut strings on the joint of pork, flatten the meat and place into the roasting pan rind side up. Deeply score the pork with a sharp knife and rub in the allspice and generously sprinkle with salt. Next, mix together the treacle, ginger, apple juice, lemon juice, sugar and cinnamon and pour the mixture into the roasting pan. Add the apples and scrunch the foil loosely around the joint remember to leave the rind exposed. Cook for about 2-2½ hours or until meat is tender and soft as the joint cooks and begins to shrink re-scrunch the foil around the joint. Serve with creamy mashed potato and steamed curly kale. P15800 Pork Recipe.indd 8-9 16/11/2012 15:38
Pork chops or loin steaks pan cooked with black bean & plum sauce 15 mins approx 2 2 lean pork chops or loin steaks 15ml (1tbsp) vegetable oil 1 small red onion, thinly sliced 2 cloves garlic, peeled and crushed 2.5cm (1") root ginger, peeled and grated 3 ripe plums, stones removed and cut into quarters 75ml (5tbsp) black bean sauce 60ml (4tbsp) orange juice 8-10 black seedless grapes, cut in half 5ml (1tsp) vegetable oil 15ml (1tbsp) sesame oil Large handful spring cabbage, thinly shredded 2 Bok or Pak choi heads, sliced Crispy noodles Stir-fry vegetables Chop! Chop! Indeed. It s ready in just 15 minutes. Heat 1 tablespoon of vegetable oil in a large wok or frying pan and add the onion, garlic, ginger and steaks. Cook for 2-3 minutes until the meat has browned and the onions have begun to soften. With the pork browning, add the plums, black bean sauce, orange juice and grapes. Now mix together well, cover with a lid and simmer for about 10 minutes. Next, take a separate deep pan or wok, heat 1 teaspoon of vegetable oil and 1 tablespoon of sesame oil and stir-fry the vegetables for 3-4 minutes. Serve with crispy noodles, stir-fry vegetables topped with steak and drizzled with sauce. P15800 Pork Recipe.indd 10 16/11/2012 15:38