Grilled figs with prosciutto and sage
Pork Recipes
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May 302010
A quick and very tasty starter.
A quick and very tasty starter. Ma Po Tofu
Pork Recipes
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May 302010
This is a Sichuan classic: grandmother's tofu. For a treat I have a bowl of this with rice for lunch. Another interesting way to make this is to steam the tofu in larger squares and sauce it with the stir-fried pork - it changes the texture of the dish and accentuates the silkiness of the tofu. This is also made with beef; just substitute it for the pork and away you go.
Slow steamed pork belly with plum wine
Pork Recipes
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May 302010
Recipe from Travel and Leisure Magazine.
Caesar salad with anchovies
Pork Recipes
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May 302010
A salad with a lot of flavour
Crab and pork bean curd rolls
Pork Recipes
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May 302010
I learnt to make these delicious parcels at Wockpool in Sydney - they're like a won ton, but rolled in bean curd sheets, which gives them a lovely smoky flavour.
Korean sticky pork spare ribs
Pork Recipes
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May 302010
And if you've never tried the ribs, take it from me, they are one of the tastiest morsels of meat on the pig, especially when they're all caramelised with a sweet, spicy and sticky sauce.
Chinese steamed pork and cabbage rolls
Pork Recipes
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May 302010
Cooking pork requires a gentle hand: it should be done all the way through, but be careful not to overcook it as this can make it dry.
Chorizo and anchovy omelet
Pork Recipes
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Jul 212009
To make individual omelets, divide ingredients by four and repeat method for each omelet, using a small pan. Buy the best quality anchovies your budget allows.
Jul 212009
Pork, fennel and lemon really complement each other. The apple adds a lovely sweetness and a little acidity. Serve with roasted potatoes and a simple green salad.
Peanut and Pork Curry
Pork Recipes
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Jul 212009
This South-East Asian curry is packed with peanuts and flavoured with a little pork. Pork slices, even free range, are inexpensive, but you can substitute any cheap cut, with some fat on preferably.
I have given a recipe for a simple, fresh curry paste, but you can substitute 4 tablespoons of a favourite bought Thai curry paste. If making the paste, boil and roast the peanuts for the whole recipe and use 2 tablespoons of these for the paste. You can do this up to three days ahead and keep them in an airtight container. Boiling the peanuts helps them cook slowly and evenly, resulting in a full roasted flavour.
This recipe can be made a day in advance to the point before you add the vegetables and peanuts - just reheat the pork before adding the remaining ingredients.
