• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — Pork

    Blog Menu

    Sausage & Bean One-Pot

    Warm yourself up on a chilly night with this comforting one-pot, and avoid the washing-up too!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    8 pork sausages
        •    200ml beef stock
        •    1 garlic clove, crushed
        •    1 carrot, roughly chopped
        •    400g can chopped tomatoes
        •    2 leeks, trimmed and thinly sliced
        •    1 tbsp chopped sage, plus a little extra
        •    2 x 400g cans cannellini beans, rinsed and drained
        •    2 slices day-old white or brown bread, whizzed into breadcrumbs


    1. Heat the oil in a large ovenproof pan, add the sausages and brown for few mins. Remove from the pan. Add the leeks and carrot and gently soften for 10 mins.

    2. Mix the breadcrumbs with a little sage. Heat grill to medium. Add 1 tbsp sage and the garlic to the pan. Cook for 1 min, then add the stock and tomatoes. Tuck in the sausages. Simmer for 10 mins until the sauce has reduced a little and the sausages are cooked. Season, stir in the beans, then simmer for 2 mins more. To serve, scatter the sage crumbs over the top and grill for 5 mins until golden.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/sausage-bean-one-pot

    Sausage-and-Cheese Frittata

    Prep Time

        •    Prep and cook time: 50 minutes
        •    Yield: Serves 6


        •    1/4 tsp salt
        •    8 large eggs
        •    1/3 cup milk
        •    1 tbsp butter
        •    1/2 tsp pepper
        •    1 (12 oz.) package ground pork sausages
        •    1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese


    1. Preheat oven to 350°. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Wipe skillet clean.
    2. Whisk together eggs and next 3 ingredients until well blended.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-and-cheese-frittata

    Saucy Sausage Pasta

    Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance - brilliant for students.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1 tbsp olive oil
        •    1 tsp chilli powder
        •    1 large onion, chopped
        •    2 garlic cloves, crushed
        •    400g can chopped tomatoes
        •    300g short pasta such as fusilli or farfalle
        •    packet of 8 pork sausages, cut into chunky pieces


    1. Put a large pan of water on to boil.

    2. Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

    3. Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

    4. Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

    5. Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.

    6. Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/saucy-sausage-pasta-0

    Sausage-Cheese Breakfast Cups

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    1/4 tsp salt
        •    2 large eggs
        •    1/4 cup milk
        •    1/4 tsp pepper
        •    1/4 tsp dry mustard
        •    1/8 tsp onion powder
        •    1 cup cubed white bread (about 2 slices)
        •    1/4 cup cooked, crumbled hot ground pork sausage
        •    1/4 cup shredded Monterey Jack cheese with peppers


    1. Layer cubed bread, cooked sausage, and cheese evenly into 2 greased 8-oz. ramekins or individual soufflé dishes.

    2. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking.

    3. Bake at 350° for 20 to 25 minutes or until set. Let stand 5 minutes before serving.

    4. NOTE: To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded cheese evenly in 4 greased cups in pan. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350° for 15 to 20 minutes or until set. Let stand 5 minutes before serving.

    5. Individual Ham-Swiss Breakfast Cups: Prepare recipe as directed, substituting 1/4 cup chopped cooked ham for sausage and 1/4 cup shredded Swiss cheese for Monterey Jack cheese with peppers.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/sausage-cheese-breakfast-cups

    Jerk Pork Tenderloin with Chayote Black Beans

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4


    For the Jerk pork tenderloin:

        •    4 cloves
        •    1 tsp salt
        •    1 tsp cinnamon
        •    1 pinch nutmeg
        •    1 tbsp soy sauce
        •    1 tbsp brown sugar
        •    1 tsp whole allspice
        •    1 tsp coriander seed
        •    2 tbsps vegetable oil
        •    1/4 cup chopped thyme
        •    1 scotch bonnet (optional)
        •    1 tbsp whole black peppercorns
        •    4 clove garlic, peeled and cut in half
        •    2 1 lb(s) pork tenderloin, cleaned of sinew
        •    4 scallions, trimmed and cut into four pieces
        •    1 3 inch piece of ginger, peeled and cut into large chucks

    For the Chayote black beans:

        •    1 bay leaf
        •    1 tbsp butter
        •    1 chayote, diced
        •    salt and pepper to taste
        •    1 clove garlic, finely chopped
        •    1 can black beans, drained and rinsed

    For the Pineapple salsa:

        •    pinch of salt
        •    1 tbsp sugar
        •    zest of 1 lime
        •    juice of 1 lime
        •    1/2 pineapple, diced
        •    2 tbsps chopped cilantro
        •    1 jalapeno, seeded and finely diced
        •    1/2 red onion, finely diced, soaked in cold water for 10 minutes and drained

    For the Fried plantains:

        •    1 cup vegetable oil
        •    2 ripe plaintains, peeled and sliced


    For the Jerk pork tenderloin:

    1. In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.

    2. In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste.

    3. Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.

    4. Preheat outdoor grill and lightly oil. Season pork with salt.

    5. Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing.

    For the Chayote black beans:

    1. In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.

    2. Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.

    3. Add black beans and mix to combine. Season with salt and pepper.

    For the Pineapple Salsa:
    In a large bowl, toss together all ingredients. Season to taste with salt.

    For the Fried plantains:

    1. In a large skillet, heat oil over medium high heat.

    2. Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.

    3. Drain on paper towel.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/jerk-pork-tenderloin-with-chayote-black-beans-pineapple-salsa-and-fried-plantains/9160/