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    Recipes — Pork

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    Pork and Tomato Skillet Sauté

    Can Use heirloom tomatoes to make this dish extra colorful.

    Prep Time:

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


    Ingredients

        •    1/2 tsp salt, divided
        •    2 tsps minced garlic
        •    4 tsps olive oil, divided
        •    2 cups grape tomatoes
        •    2 tbsps balsamic vinegar
        •    3 tbsps chopped fresh basil
        •    1/2 cup thinly sliced shallots
        •    1/2 tsp freshly ground black pepper, divided
        •    4 (6 ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)


    Method:
    Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add remaining 1 tablespoon oil, shallots, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat. Add tomato mixture to pan; cook 2 minutes or until tomatoes begin to soften. Sprinkle with basil. Serve tomato mixture with pork.



    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-tomato-skillet-saute

    Elegant Pork Marsala Recipe

    Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 tbsp olive oil
        •    1/2 tsp pepper
        •    5 tsps cornstarch
        •    1/3 chopped onion
        •    1/4 tsp minced garlic
        •    1/3 cup whole wheat flour
        •    2 cups sliced fresh mushrooms
        •    2 turkey bacon strips, chopped
        •    2/3 cup reduced-sodium chicken broth
        •    6 boneless pork loin chops (4 ounces each)
        •    1 cup Marsala wine or additional reduced-sodium chicken broth

    Method

    1. In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
    2. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
    3. In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
    4. In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.



    This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/elegant-pork-marsala/?_cmp=WeeknightDinners&_ebid=WeeknightDinners1%2F3%2F2017&_mid=132652&pmcode=IT7JJZ101

    Grilled Pork Skewers with Chile Sauce

    Heat things up with these flavourful pork skewers served with a hot Thai pepper sauce. Serve them with a cold beer for a satisfying warm-weather meal. This simple and delicious appetizer will bring some Thai spice to your dinner spread.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


    Ingredients

    For the pork skewers:

        •    chile sauce
        •    2 tbsps sugar
        •    ¼ cup oyster sauce
        •    2 tbsps finely chopped garlic
        •    ¼ cup low-sodium soy sauce
        •    1 tsp freshly ground black pepper
        •    1 ½ pounds pork tenderloin, cut into 16 pieces
        •    3 tbsps finely chopped cilantro leaves and stems
        •    16 wooden skewers (6-inch), soaked in cold water for 30 minutes


    For the chile sauce:

        •    2 tsps sugar
        •    ¼ cup fish sauce
        •    1 tbsp soy sauce
        •    1 shallot, finely diced
        •    ½ cup fresh lime juice
        •    1 fresh Thai red chile, finely diced


    Method

    For the pork skewers:

    1. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.

    2. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.

    3. Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.

    4. For the chile sauce: Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/everyday-cooking/photos/most-popular-pork-recipes/#!grilled-pork-skewers-with-chile-sauce-e1434315652814

    Paprika Pork Sliders with Quince Aïoli & Fennel Slaw

    These mini pork tenderloin buns are a little taste of Spain with smoked paprika and membrillo mayonnaise, served up with a crunchy slaw

    Prep Time

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

    Ingredients

        •    2 ½ tbsps olive oil
        •    5 tbsps mayonnaise
        •    2 tbsps quince paste
        •    3 garlic cloves, crushed
        •    ½ red onion, very finely sliced
        •    12 mini burger buns or rolls, halved
        •    1 fennel bulb, quartered then very finely sliced
        •    400g / 14 oz piece of pork tenderloin trimmed of any sinew
        •    1 tbsp hot smoked paprika (reduce to ½ tbsp if you like it too hot)
        •    3 sweet pickled cucumber, finely chopped, plus 2 tbsps pickle juice

    Method

    1. Heat oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 1 1 /2 tbsp oil and some seasoning. Rub all over the pork, then place on a baking tray lined with baking parchment. Pop in the oven for 15 mins, then turn the loin over and roast for a further 12-15 mins until cooked through.
    2. To make the slaw, mix the fennel, onion, pickle and juice, and remaining oil with some seasoning. Can be made a few hours ahead and chilled.
    3. For the aïoli, whizz the quince paste in a food processor with the mayo and remaining garlic. Remove the pork from the oven and leave to rest for 5 mins before slicing. To serve, spread a little aïoli in each roll and pile in the meat and slaw. Serve any extra slaw on the side, if you like



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/paprika-pork-sliders-quince-aioli-fennel-slaw

    Red-Braised Pork Belly (Hong Shao Rou)

    Prep Time

        •    Prep and cook time: 1 hour & 20 minutes
        •    Yield: Serves 8

    Ingredients

        •    ¼ cup sugar
        •    1 star anise pod
        •    ¼ cup light soy sauce
        •    2 garlic cloves, crushed
        •    Cooked short-grain rice (for serving)
        •    1 2" piece ginger, peeled, thinly sliced
        •    ¼ cup Shaoxing wine (Chinese rice wine)
        •    2½ lb. skin-on, boneless pork belly, cut into 1" pieces
        •    4 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced

    Method

    1. Bring a large pot of water to a boil. Add pork and cook, skimming off foam from surface, 5 minutes (this blanching step gets rid of any impurities on the pork, making it more tender; don't skip this step!). Transfer pork to paper towels to drain.

    2. Wipe out pot. Heat 3 Tbsp. water in pot over medium-high. Add sugar, stir to dissolve, and cook, stirring constantly, until syrup thickens and turns a pale amber color, about 4 minutes. Reduce heat to medium and return pork to pot, swirling so all sides are covered in caramel. Add white and pale green parts of scallions, ginger, garlic, and star anise. Cook, tossing, until fragrant, about 1 minute. Add soy sauce and wine and cook, stirring, until slightly reduced, about 1 minute.

    3. Pour in 3 cups water (it should just barely cover pork; add more if needed). Bring to a boil, then reduce heat to low and cook, partially covered and stirring occasionally, until pork is tender, 50–60 minutes.

    4. Using a slotted spoon, transfer pork to a plate; remove pot from heat. Let sauce cooking liquid cool slightly so rendered fat can rise to the surface. Using a ladle, skim off as much fat as possible (save it for another use).

    5. Return pot to medium heat and cook, stirring occasionally, until sauce is slightly thickened and glossy, 12–15 minutes. Return pork to pot and toss to gently reheat and coat with sauce.

    6. Transfer pork to a platter. Pour sauce over. Top with dark green scallion parts and serve with rice alongside.



    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/red-braised-pork-belly-hong-shao-rou