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    Recipes — Pork

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    Jerk Pork Tenderloin with Chayote Black Beans

    Prep Time

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


    Ingredients

    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


    Method

    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/

    Pork & Mash Gratin

    With crispy sage & melted Cheddar cheese.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    800g potatoes
        •    2 prigs of fresh sage
        •    40g Cheddar cheese
        •    4 slices of high-welfare prosciutto
        •    400g piece of higher-welfare pork fillet

    Method

    1. Preheat the grill to high.

    2. Wash the potatoes, chop into 3cm chunks, then cook in a large pan of boiling salted water with the lid on for 12 minutes, or until tender.

    3. Meanwhile, put a shallow casserole pan on a high heat.

    4. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 3 minutes, turning regularly, while you pick the sage leaves.

    5. Remove the pork to a plate, toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.

    6. Drain the spuds, tip into the casserole pan, grate over half the cheese, add 1 tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.

    7. Taste, season to perfection, and spread out to the edges. Grate over the remaining cheese, sit the pork on top, then gratinate under the grill for 10 minutes.

    8. Lay the prosciutto around the pork in waves, sprinkle over the crispy sage, then grill for 2 more minutes, or until the pork is cooked to your liking.

    9. Rest for 2 minutes, then slice the pork and dish up.



    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-mash-gratin/

    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