Quizzes & Puzzles4 mins ago
Pork Recipes
21 Answers
One of my dearest friends has asked me to host his wife's birthday dinner in a couple of weeks (mainly cos he knows that if all the kids are here we don't have to be TOO worried about bedtimes/right menus/too much noise). Starter and dessert are sorted (her favs, mushroom risotto and then my special white chocolate ice). Her favourite dish is a pork cheek thing and that's about as much as I can fathom. She likes the meat very tender and in sauce.
I've come up with twice cooked pork belly, which might just do the trick, but that's not in a sauce (unless I knock up a marsala type jus).
Can anyone recommend a really succulent and tender but "haute cuisine" type pork dish that I can do. I'd like it to be really special.
I've come up with twice cooked pork belly, which might just do the trick, but that's not in a sauce (unless I knock up a marsala type jus).
Can anyone recommend a really succulent and tender but "haute cuisine" type pork dish that I can do. I'd like it to be really special.
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this may hit the spot barmaid -and rhubarb is in season....
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One of my favourites is one I'm actually doing for some friends next week. It's so quick you don't even need to start before you guests arrive (mine like to sit in the kitchen drinking while they watch me cooking so it's ideal for that lol). I don't know how many you are cooking for, so you will have to adjust the quantities accordingly. Wrap a pork tenderloin in Parma ham. Roast in a moderate oven for no longer than 20 mins - the pork should be slightly undercooked. Lift the pork out of the pan and set aside. To the pan, add chicken stock (a cube is fine) and a teaspoonful of grainy mustard. Bring to the boil, and add some double cream. Slice the pork and put it in the pan with the sauce. Spoon the sauce over the pork till the pork is completely cooked. Enjoy - we will!
It's not pork cheek, but I find this a god recipe for formal presentation.
Pork tenderloin split lengthwise and stuffed with. Sweated shallot, garlic, prune, a handful of breadcrumbs & parsley. Fold over and lay on pancetta laid out to the length of the tenderloin. Roll into a sausage in cling and chill.
To cook fry to colour and finish in the oven, I serve it with a calvados cream sauce but Marsala would work just as we'll.
Pork tenderloin split lengthwise and stuffed with. Sweated shallot, garlic, prune, a handful of breadcrumbs & parsley. Fold over and lay on pancetta laid out to the length of the tenderloin. Roll into a sausage in cling and chill.
To cook fry to colour and finish in the oven, I serve it with a calvados cream sauce but Marsala would work just as we'll.
An American one
Ingredients
250g cup chopped onion
1 1/2 tablespoons honey
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
10 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce, or fresh
1 lime
2 tablespoons olive oil, divided
1 750-1kg boneless pork shoulder trimmed
3/4 teaspoon sea salt
1/2 cup fat-free, lower-sodium chicken broth or fresh chicken stock
Preparation
Combine first 6 ingredients in a food processor; pulse until finely chopped.
Peel and section lime over a bowl, catching juices; discard peel.
Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag.
Add pork; seal. Marinate in refrigerator 1 hour.
2. Preheat oven to 160°C.
3. Heat a small casserole over medium-high heat. Add 1 tablespoon oil to pan; swirl.
Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides.
Remove pork from pan. Add broth/stock and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 160°C for 2 1/2 hours or until pork is fork-tender.
Shred pork; toss with sauce.
If you can find a bottle of raspberry-chipotle sauce it is delicious with it.
Serve with what you like but sweetcorn and paprika potatoes go well, along with some french beans perhaps, or roasted cherry toms...(really slow roast on those), mash and green beans
Ingredients
250g cup chopped onion
1 1/2 tablespoons honey
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
10 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce, or fresh
1 lime
2 tablespoons olive oil, divided
1 750-1kg boneless pork shoulder trimmed
3/4 teaspoon sea salt
1/2 cup fat-free, lower-sodium chicken broth or fresh chicken stock
Preparation
Combine first 6 ingredients in a food processor; pulse until finely chopped.
Peel and section lime over a bowl, catching juices; discard peel.
Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag.
Add pork; seal. Marinate in refrigerator 1 hour.
2. Preheat oven to 160°C.
3. Heat a small casserole over medium-high heat. Add 1 tablespoon oil to pan; swirl.
Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides.
Remove pork from pan. Add broth/stock and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 160°C for 2 1/2 hours or until pork is fork-tender.
Shred pork; toss with sauce.
If you can find a bottle of raspberry-chipotle sauce it is delicious with it.
Serve with what you like but sweetcorn and paprika potatoes go well, along with some french beans perhaps, or roasted cherry toms...(really slow roast on those), mash and green beans
In a casserole or roasting tin strew a whole pork fillet (Cut in half in necessary) with some lardons, chopped garlic and sage leaves (you can brown it off first) add 3/4 of a pint of apple cider and cover and cook for I hour pour off liquid and reduce back to 1/2 pint, add two measures of Calvados and a 1/4 pint of double cream. cut fillet into round collops and serve with Calvados cream sauce
What about Ham cooked in coca cola? Its gorgeous. Its finished off with a glaze made from black treacke (tho you could use honey) and then the leftover glaze is then mixed in with the coke 'juice' to create the gravy/sauce. And is done in a slow cooker so apart from the last bit where you oven cook the glaze its all easy peasy. Also - you won't have tining issues with it either as it can easliy go another half hour without spoiling. x
you could cooked pork cheeks... for four - 2 cheeks each -
Dust in seasoned flour, pan fry in butter get a nice bit of colour on them
pop into a casserole dish (one that has a lid)
back to your frying pan; add two medium white onions (soften them) add a lge clove of garlic, a couple of bay leaves, couple of sprigs of thyme, good grind of black pepper & good pinch of salt, add 4 peeled & diced dessert/eating apples (mix of chunky & small) add 1/2 pint of chicken stock, splash of calvados & 1/2 pint of desent white white & a touch of cream -
pour over your cheeks put in oven for a few hours stir occasionally
if sauce not thick enough you can add a little cornflour to thicken & bob back in oven for 20/30 min
serve with oven roasted aspragus,baby carrots & baby potatoes :)
Dust in seasoned flour, pan fry in butter get a nice bit of colour on them
pop into a casserole dish (one that has a lid)
back to your frying pan; add two medium white onions (soften them) add a lge clove of garlic, a couple of bay leaves, couple of sprigs of thyme, good grind of black pepper & good pinch of salt, add 4 peeled & diced dessert/eating apples (mix of chunky & small) add 1/2 pint of chicken stock, splash of calvados & 1/2 pint of desent white white & a touch of cream -
pour over your cheeks put in oven for a few hours stir occasionally
if sauce not thick enough you can add a little cornflour to thicken & bob back in oven for 20/30 min
serve with oven roasted aspragus,baby carrots & baby potatoes :)
