Category Archives: Pork

Chorizo and bean chilli with fried egg

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

First fry the chorizo in a small amount of olive oil on a medium high heat for a few minutes until golden brown; remove with a slotted spoon and remove the excess oil from the chorizo to keep things healthy. Continue reading Chorizo and bean chilli with fried egg

Pork belly with minestrone

This is a twist on a classic minestrone using pork belly, its a Jason Atherton recipe and really stunning topped with a poached egg.

First cut the pork into 33 or 4 large pieces, removing any excess fat (it needs to be skinless).  Pan fry the pieces on a high heat until the meat is browned on all sides before setting aside on a large plate.

Continue reading Pork belly with minestrone

Chinese braised pork belly with greens

Heat the oven to 160C. Mix the soy, vinegar, honey, spices and rice wine (or sherry). Tip into a shallow baking dish that will hold the pork snugly. Add the pork and cover with foil.

Cook for 2 and a half hours, adding a splash of water if it starts looking too dry. Remove the foil, turn up the oven as hot as it will go and crisp the skin for about 20-30 minutes – keep an eye on it!

Serve with steamed greens drizzled with sesame oil and sesame seeds and rice.

Rum glazed pork chops with sweet potato

Method:

This is a quick and easy recipe for pork chops with a Carribbean twist.  Place the sweet potato in a pan of boiling salted water and cook until tender, when ready drain, mash and add the peas and some butter.  Keep warm until the pork is ready to serve.

For the pork, season with salt and pepper.  Add some oil to a deep sided frying pan  and put on a high heat before adding the pork.  Depending on the thickness of the pork fry on each side for 3-5 mins until they are well browned and seared.  In the meantime add the sugar and allspice to the chicken stock and mix well, add the rum to the pan and allow the alcohol to burn off before adding the chicken stock.

Cook the pork in the sauce and let it reduce to a thick glaze, turning the chops regulary to coat them in the sauce and ensure they are cooked evenly.  When the sauce is reduced to the tickness of double cream serve with the sweet poatato.

Chorizo and pork belly with polenta chips

Method:

Heat the oven to fan 140C. Cut the pork belly into large chunks and fry in some hot olive oil until browned all over. Remove with a slotted spoon.
Add the pancetta and cook for a few minutes until golden, then reduce the heat slightly and add the onion and garlic. Cook until soft which will take about five minutes, then stir in the paprika and chorizo and cook for a further minute.

Return the pork to the pan and add the tomatoes, add the wine and bring to the boil and cook for a couple of mins before adding enough water just to cover. Season then cover and cook in the oven for 2 hours until the pork is falling apart.

In the meantime add 2 cups cold water and stir in the polenta. Turn on the heat to medium and stir the polenta constantly until it starts to simmer. Add 1 1/2 cups boiling water, and then bring the polenta mixture to a simmer again.
Turn down the heat to low and cook for about 15 minutes. Stir occasionally to prevent the polenta from clumping. Stir in the butter and add salt to taste. Pour the mixture into a baking dish or pan lined with clingwrap. Spread it evenly and smoothen the surface. Set aside to cool, and if necessary, pop it into the fridge for a while so that the polenta cake firms up.
Remove the polenta cake from the baking dish and slice into cubes or bite-sized nuggets (about 1/3 inch thick).
Place the extra 1/3 cup polenta in a shallow dish and toss in the sliced polenta cubes to coat evenly. Shake off excess polenta. Heat sufficient vegetable oil in a pan/wok for deep-frying. Deep-fry the polenta cubes in batches, for about 5-7 minutes until golden and crisp.
Remove and drain on kitchen paper, and then place in a serving bowl. While they are still hot, sprinkle with salt, rosemary and plenty of grated parmesan. Serve with the stew
Note: For a healthier alternative, you may choose to bake these in the oven at 200C (400F) instead of deep-frying them.

Stir through the coriander and parsley. Serve with potatoes, toasted sliced ciabatta with melted gruyere and a fine vino.

Pancetta and chestnut stuffing

Method:

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.