These oven braised spicy pork ribs are slowly cooked on a low heat in the oven giving you an amazing spicy and sticky, spicy pork rib which is ideal for 4 as a starter. Continue reading “Oven braised spicy pork ribs”
This chorizo with bean chilli served with a fried egg is a great alternative to the usual version with mince and very easy to make. You could make it vegetarian by using more beans and leaving out the chorizo but it won’t be as good Continue reading “Chorizo and bean chilli with fried egg”
Gyoza are great as a starter or small main, prawn and pork go perfectly together Continue reading “Prawn and pork gyoza”
Are there any other kind of meatballs apart from Italian ? The answer is obviously yes but these are still the best, this is a classic Italian recipe. Continue reading “Italian meatballs”
This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg. Continue reading “Pork belly with minestrone”
This recipe for slow roast pork and the nickname is stolen from River Cottage meat book, if you like meat and really want to know everything about cooking it then I advise you buy it Its called Donnie Brasco on the basis that you stick it in the oven and fugeddaboutit Continue reading “Slow roast pork (Donnie Brasco Style)”
This is one of the simplest recipes on the website, basically you take the pork belly, add it to a dish with Chinese flavours, whack it in the oven and let it do its thing, serve with greens for a bit of healthiness. Continue reading “Chinese braised pork belly with greens”
You can use pork chops for this but I find that steaks are better if you can get them. This is a Caribbean style of recipe hence the addition of rum and allspice Continue reading “Rum glazed pork chops with sweet potato”
Pork belly is amazing, it just needs alot of cooking, it goes well with chorizo (double pork!) Polenta chips are a good addition but any carb will work with this dish Continue reading “Chorizo and pork belly with polenta chips”
Pre heat the oven to 180c. Melt the butter in a large frying pan. Add the shallot, celery, leek and chopped pancetta. Cook for about 5 mins until soft but not coloured. Add the garlic and thyme and cook for a minute. Cool. Add the sausages to the cooled mixture with the parsley, chestnuts, breadcrumbs and egg. Season and mix well.
Shape 2/3 of the mixture into 12 balls and wrap each ball in a rasher of pancetta. Arrange on a baking tray and cook in the oven for 25-30 mins. Put the remaining stuffing into an ovenproof dish – this can be cooked alongside the stuffing balls.
Alternatively you can line a loaf tin with the extra pancetta. fill with the stuffing and cook in the oven for 40-50 minutes or until a knife inserted into the centre comes out hot.
Preheat oven to 200C. Parboil potatoes in salted water then drain. Transfer the potaoes to a roasting tray and drizzle with olive oil and sprinkle over thyme and season. Cook in the oven until crispy, turning a few times.
Meanwhile, pound up fennel seeds and bay leaves with pestle and mortar along with 2 tbsp salt until you have a fine green moist paste. Shake through a sieve into a bowl. Rub the chops with olive oil and season with the herb salt on both sides. Preheat a griddle pan until really hot. Add chops and cook for around 3-4 mins on each side. Once cooked, allow to rest for about 4 mins.
Heat cider and mustard in a little pan. Bring to the boil and reduce by half. Add crème fraiche. Bring back to the boil and reduce again until the sauce thickens then remove from the heat. Season to taste.
Serve the chops with the potatoes and drizzle over the cider sauce.
Add the onion, carrot and celery to a pan with a good splash of olive oil and soften on a medium heat for about ten mintutes before adding the garlic and cooking for another couple of minutes. Remove the vegetables from the pan and set aside. Crank up the heat and add both sets of mince and the pancetta, you want to brown the mince and break it up while it cooks so that it doesn’t clump together.
This normally takes about 5-10 mins, once this is complete add the vegetable mixture back to the pan, keep the heat high and add the wine. Continue cooking on a high heat until the wine has almost disappeared befre adding the milk (or cream), tomatoes, puree, a couple of teaspoons of salt and herbs.
Reduce to a low heat and leave to cook with the lid on for as long as possible, ideally 2-4 hours. Check for seasoning when cooked, the sauce shouldnt be too wet so if it is cook with the lid off for a bit, you can’t overcook this really.
Boil the spaghetti or pasta of choice until al dente, before serving. Personally I belive the sauce should be mixed through the pasta so that’s what I would recommend, although i have seen it with the sauce “plonked” on top of the pasta. Add paremsan chees to serve.
If you have an alternative recipe and there are many then feel free to send it in.
A warming meal for a cold evening. This recipe also freezes well.
Add a splash of olive oil to a casserole pan and brown the pork over a high heat. Remove with a slotted spoon. Add the chorizo to the pan and fry until starting to crisp and the oil has turned red. Remove from the pan and set aside with the pork.
Turn the heat down to medium and fry the onion and peppers for a few minutes until starting to soften. Next, add the garlic, the two types of paprika, chilli flakes and dried oregano and fry for a minute or two.
Add the Marsala or sherry and bubble for a few minutes before adding the tinned tomatoes, stock and tomato puree. Return the pork and chorizo to the pan and mix well. Bring to the boil, cover and simmer for 30 minutes.
Add the beans and simmer for another ten minutes or so until the pork is tender. Taste and adjust seasoning if necessary. Serve with mash and a sprinkle of chopped parsley.
First marinate the pork by placing in a dish, gently prick with a small sharp knife and then rub in the sugar, chilli and soy. Cover and allow at least an hour but preferably longer.
Next make the kebab house chilli sauce. Fry the onion for a few minutes in olive oil and then basically through everything else in and cook on a low heat for 45 minutes, the sauce should be broken down so it helps if you keep an eye on it and give it the occasional stir. Check for seasoning, it should be a little sweet, very hot and a bit sour, adjust the flavours if neccessary. Remove from the pan and blitz it roughly before chilling (the sauce, not the chef!)
When you are ready to eat heat a non-stick pan on a medium high heat with oilve oil. Add the pork steaks and turn every two to three minutes, they will begin to carmelise and go a deep brown colour. After ten minutes take the pan and place in the oven for a further ten minutes (depending on the thickness) at 180c.
When the pork is ready serve with the rice, rocket, yoghurt/mint mixture and chilli sauce…. pitta bread and hangover optional.
First make the harissa by adding the spices to a small frying pan and frying gently until they begin to give of an aroma, put them in a pestle in mortar and ground finely.
Next add the rest of the ingredients to a pan with some olive oil and fry for about ten minutes until the ingredients go a darker colour. Add this mixture with the spices to a blende and finely blend before adding the yoghurt and then mixing with the pork to marinate overnight (or at least for an hour).
When ready to cook remove the prok from the marinade and pan fry on each side for a couple of minutes to colour the meat. Add the marinade and cook for about ten minutes each side on a medium heat (depending on the thickness of the steaks). The marinade will become a thick and silky sauce for your dish.
Serve with potato wedges and salad which is made byt simply combining the rest of the ingredients.