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    Recipes — Pork

    Oven BBQ Pork Spare Ribs

    These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. This is the easiest way to make ribs, and they’re so delicious!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 2 hours & 45 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tsps kosher salt
        •    18 oz barbecue sauce
        •    4 to 5 lbs pork spare ribs (about 2 racks)

    Method

    1. Preheat oven to 300F.

    2. Season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side).

    3. Slice in between the bones to cut the racks into individual ribs.

    4. Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce). Toss the ribs well, until evenly coated with the sauce.

    5. Cover the ribs very tightly with foil, and cook for 1 hour and 45 minutes.

    6. Remove the foil and baste the ribs with half of the remaining barbecue sauce, about 1/3 cup. Increase the oven temp to 350F and bake uncovered for another 30 minutes.

    7. Baste the ribs with the remaining barbecue sauce and bake for another 20-30*** minutes, until the barbecue sauce is caramelized. They should no longer be saucy and wet, but sort of sticky and glazed. Enjoy!



    This great family recipe is thanks to fifteenSPATULAS Recipes at https://www.fifteenspatulas.com/fall-off-the-bone-oven-bbq-pork-spareribs/

    Pork Schnitzel Recipe

    German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center.

    You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good!

    Prep Time

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

    Ingredients

        •    3 large eggs
        •    1/2 tsp paprika
        •    lemon wedges to serve
        •    1/3 cup all-purpose flour
        •    2 lbs. boneless pork chops
        •    2 cups panko bread crumbs
        •    1/2 tsp black pepper, freshly ground
        •    olive oil, canola oil or any high heat cooking oil to saute
        •    1 tbsp garlic salt (or sub with equal parts salt and garlic powder)

    Method

    1. Trim pork chops of fat and slice into 1/2″-thick cutlets (I used 3 large Costco-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

    2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

    3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

    4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/pork-schnitzel-recipe/

    Pork Sausage Rolls with Basil Tomato Sauce

    Get some pork on your fork now or bag a snag and freeze for later!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    1 tsp caster sugar
        •    2 medium tomatoes
        •    2 tbsps tomato paste
        •    8 thick pork sausages
        •    1 garlic clove, crushed
        •    1 celery stalk, finely chopped
        •    1 small red chilli, deseeded, finely chopped
        •    1/2 small leek, trimmed, washed, thinly sliced
        •    2 sheets frozen ready rolled puff pastry, partially thawed

    Method

    1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. Cut pastry into quarters. Place pastry squares on a flat surface. Place 1 sausage on 1 pastry square. Roll up to enclose sausage. Press lightly to secure. Place, seam-side down, on prepared tray. Score pastry on top. Repeat with remaining pastry and sausages. Bake for 35 minutes or until pastry is golden and sausages cooked through.

    2. Meanwhile, cut a cross in base of each tomato. Place tomatoes in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until skin lifts slightly. Drain. Peel and chop tomatoes.

    3. Heat oil in a saucepan over medium heat. Add leek and celery. Cook, stirring, for 5 minutes or until leek has softened. Stir in garlic and chilli. Cook for 1 minute or until fragrant. Add tomato, tomato paste and sugar. Cook, stirring occasionally, for 10 minutes or until thickened.

    4. Process tomato mixture until almost smooth. Stir in basil.

    5. Cut each roll into 3 pieces. Serve with basil tomato sauce.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pork-sausage-rolls-basil-tomato-sauce/0686bb5a-be64-49e0-bf1d-0662d8912318

    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

    Ingredients

        •    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

    Method

    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

    Ingredients

        •    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

    Method

    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