My Pork Recipes

My Pork Recipes.

 

Pork is generally an inexpensive meat. I have put together some easy and slow cooking pork recipes that I have tried. Please send feedback and comments if you’ve tried any…

 

SWEET MUSTARD PORK LOIN STEAKS

 

  1. 10 Pork Loin Steaks medium thickness.pork-loin-and-mustard
  2. 200g Seeded Mustard
  3. 300g Breakfast or Orange Marmalade
  4. 2 Teaspoon crushed Garlic
  5. 300ml Canola Oil
  6. 1 Cup Fresh chopped Parley
  7. Pinch of Salt and pinch of White Pepper.

 

  1. Mix all ingredients except pork with a whisk until all blended together.
  2. Add pork steaks, marinade well and refrigerate until required for cooking.
  3. Pan fry with a little oil or can be BBQ grilled.

 

Serve with a nice crisp salad.

 

**The marinade can be used the smother a whole Pork Loin Roast. Cut small pockets into the roast and stuff with garlic, fresh rosemary and sun-dried tomatoes for a difference. Another trick is when making your own schnitzel, coat the pork steak with the marinade before crumbing. The marinade taste will infuse the steak and give the schnitzel a unique taste.

PORK FRENCH CUTLETS WITH FENNEL AND PEPPERCORN CRUST

 

  1. 4 Thick Pork French Cutlets.
  2. 1 Tablespoon Cracked White Pepper
  3. 2 Tablespoon Fennel Seeds Chopped
  4. 1/2 Tablespoon Grated Lemon Rind
  5. 1/2 Tablespoon Sea Salt
  6. Cooking Oil

 

  1. Preheat oven to 180°.
  2. Mix all dry ingredients and add Lemon Rind
  3. Coat Pork Cutlets with spice mix and pan fry on both sides until browned.
  4. Place in oven for 8-10 minutes.

 

Serve with a crisp Green Apple Salad or vegetables with Apple Sauce.

 

**You can use many different varieties of spices/rubs to flavor the Pork Cutlets. Mix and match to suit your every day needs.

SWEET THAI CHILLI SAUCE PORK

 

I use this marinade for beef steaks as well.

 

  1. 8 Pork Loin Steaks or Pork Chopssweet-thai-chili-pork-steaks
  2. 2 Cups Sweet Thai Chili Sauce
  3. 3 Garlic Cloves minced or finely chopped
  4. 3/4 Cup Fresh Coriander chopped
  5. Sour Cream
  6. Cooking Oil

 

  1. Combine all ingredients and mix well. Cover and allow marinating 1-2 hours in fridge.
  2. Heat oil in frying pan and cook Pork 5-6 minutes each side or until cooked.

 

Serve with a spoon full of Sour Cream and crisp green salad.

 

** Use this simple marinade for a Pork Loin Roast but marinade over night.

 

PORK LOIN ROAST WITH COWBOY RUB

 

  1. 800g Boneless Skinless Pork Loin Roast.
  2. 100g Dried Mushroom Ground
  3. 100g Cumin Powder
  4. 100g Dried Onion Flakes
  5. 50g Dried Oregano Leaves
  6. 20g Dried Red Chili Ground
  7. 20g Sea Salt
  8. 20g Cracked Black Pepper

 

  1. Combine all dry ingredients and mix well.
  2. Rub spice mix all over Pork Roast and let stand for 30 minutes.
  3. Pre heat oven at 180°.
  4. In a baking dish add a little oil to cover base and then add a small amount of water. Rub a little oil over Pork Roast and sit in water oil mix.
  5. Bake at 180° for 40 -45 minutes.
  6. After cooked let stand for 5 minutes before carving.
  7. Use the juice in the baking dish to make a gravy sauce.

 

Serve with vegetables or a crisp green salad.

 

** Add potatoes and pumpkin while roasting for a tasty roast meal.

 

PORK SHOULDER ROAST WITH BACON SPINACH AND MUSTARD (NO SKIN)

 

  1. 1.5kg Boneless Skinless Pork Shoulder Roast.
  2. 20 Medium Spinach Leaves
  3. 6 Rashers of Bacon
  4. 5 Tablespoon of Dijon Mustard
  5. Salt and Pepper
  6. String or Skewers for fastening

 

  1. Butter fly cut open Pork Shoulder so it is flat.
  2. Smooth over opened Pork Loin with Mustard. Use the back of a spoon. Reserve some Mustard.
  3. Layer Bacon and then layer Spinach leaves.
  4. Roll Pork and secure with string or skewers. Use hands to rub remaining Mustard over Pork Roast.
  5. Pre heat oven at 120°.
  6. In a baking dish add a little oil to cover base and then add a small amount of water. Rub a little oil over Pork Roast and sit in water oil mix. Cover with foil
  7. Bake at 120° for 3 to 4 hours. Time may be extended depending on how thick the shoulder is.
  8. After cooked let stand for 10 minutes before carving.
  9. Use the juice in the baking dish to make a gravy sauce.

 

Serve with vegetables or a crisp green salad.

 

** Add potatoes and pumpkin while roasting for a tasty roast meal.

 

PORK BELLY ROAST WITH CRISPY SKIN CRACKLE

 

  1. 1.5kg Bone In Skin On Pork Belly.pork-belly-roast
  2. 1 Tablespoon Salt
  3. 1/2 Tablespoon White pepper
  4. 1/2 Tablespoon Onion Powder
  5. 1 Teaspoon Garlic Powder
  6. 1 Teaspoon Coriander Powder

 

  1. Pat dry Pork Belly Skin with paper towel.
  2. Score skin cross ways by using a sharp knife to make cuts into skin. Try not to cut into the meat,
  3. Mix all dry ingredients together and rub well all over Pork. Ensure Pork Skin has a good amount rubbed in.
  4. Place in fridge on a plate UNCOVERED over night skin facing up. We want the Skin to get dry. If moisture appears then dab off with paper towel.
  5. Next day. Pre heat oven to as hot as possible 250° and add Pork Belly on a rack in a baking dish.
  6. Bake for 20 to 30 minutes.
  7. Next turn oven down to 180° and finish baking for 40 minutes to 1 hour.
  8. Remove from oven. Let stand for 5 minutes.

 

The skin should be nice and crispy. Cut into portions and listen for that crunch. I learnt this method from my Malaysian work mate who is an expert on roasting Pork Belly.

For my selection of  great meat recipe books click HERE…

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