| Summer
Pork Recipes Try this selection of pork recipes. These recipes will change with each season. |
| Roast Pork With Orange and Herb stuffing | |
| Serves Cooking Time Tempreature Ingredients |
4 - 6 Allow 30 mins per 454g (1lb) plus 30-35 mins Gas mark 5, 180°C, 350°F 900g - 1.35 (2-3lbs) boned British Pork Loin Joint 1 Onion, finely chopped 1 medium orange, grated rind and juice 75g (3oz) fresh breadcrumbs 1 x 15ml sp (1 tbsp) fresh sage, chopped Salt and black pepper Oil and salt for crackling |
| Mix together the onion, orange rind, breadcrumbs, herbs and seasoning. Add sufficient orange juice to bind. Pack the stuffing into the cavity left by the bone, and secure with string. Brush the scored rind with a little oil and rub in the salt. Weigh the joint and calculate the cooking time as shown above. Place the joint on a rack and cook in a pre-heated oven for the calculated time. Do not baste during cooking and drain away the excess fat after roasting. Serve with new potatoes and a selection of fresh vegetables. | |
| Pork Steak With Creamy Blue Cheese Relish | |
| Serves Cooking Time Ingredients |
2 Pork steaks 1-2cm thick: 6 - 8 mins Pork steaks 2cm+ thick: 8 - 10 mins 2 x Lean Pork Steaks 2 x 15ml sp (2 tbsp) low fat fromage frais 12.8g (half an oz) of stilton cheese 1 spring onion, finely chopped |
| Grill steaks according to chart. Meanwhile make the sauce; mix together all ingredients in a bowl. Serve the steaks with a dollop of relish, new potatoes and a crunchy green salad. | |
| Pork Chops Provençale | |
|
Serves |
4 - 6 |
| Mix all the ingredients for the sauce in a bowl. Brush the chops with the sauce before and during cooking. Grill or barbeque for 8 - 10 minutes, turning occasionally. Heat any remaining sauce in a saucepan and serve with the chops. Serve with crusty bread and salad. | |
| Pork and Mushroom Stir fry | |
|
Serves |
2 approx. 10 mins 225g (8oz) lean Pork Steak, cut into strips 50g (2oz) mixed mushrooms, sliced 1 x 5ml sp (1 tsp) oil 4 x 15ml sp (4 tbsp) dry sherry 2 x 15ml sp (2 tbsp) dark soy sauce 1 x 5ml sp (1 tsp) clear honey 1 x 5ml sp (1 tsp) tomato purée 1.25cm root ginger, peeled and grated 1 x 2.5ml (half a tsp) cornflour |
| In a bowl, mix together all the marinade ingredients except the cornflour. Add pork, cover and leave for 15 minutes. Meanwhile prepare vegetables of your choice (e.g. carrot sticks, green beans, fresh bean sprouts, celery, small corncobs ). Drain pork and blend cornflour in marinade. Heat oil in wok or large frying pan and stir fry the pork for 3 - 4 minutes until browned. Add mushrooms and additional vegetables and cook for 2 - 3 minutes. Add marinade and bring to the boil to thicken. Serve immediately with rice or egg noodles. | |