Recipe courtesy of Psychologies Magazine (June 2012)
Serves : 2
The zestiness of the lime perfectly complements the crispy pork.
Preparation : 15 minutes
Total time : 1 hour 45 minutes
Get ahead : Fry the shallot in advance and drain on kitchen paper
1 x 600g piece belly pork
1 shallot, thinly sliced
2 tsp vegetable oil
250g spring greens
2 bird eye chillies, deseeded and finely chopped
1/2 tsp caster sugar
Juice of 1 lime
1 tblsp Soy sauce
1 tblsp Thai fish sauce
1 tblsp sesame oil
1 tblsp sesame seeds, toasted (optional)
Step One : Preheat the oven to 220oC / Fan 200oC / Gas Mark 7. Rub 1 tsp of salt into the skin of the pork belly. Roast in a shallow roasting tin for 30 minutes. Lower the oven temperature to 160oC / Fan 140oC / Gas Mark 3 and cook the pork for 1 hour, then turn the oven up to the initial temperature for the final 15 minutes.
Step Two : Meanwhile, fry the sliced shallot in the oil in a frying pan for 5-6 minutes or until it’s golden and crispy. Set aside on kitchen paper to drain.
Step Three : Towards the end of the cooking time for the pork, bring a pan of water with a steamer to the boil. Trim the spring greens, discarding any coarse ends of the stems, and shred the leaves.
Step Four : Mix half the chillies with the sugar, lime juice, soy sauce, fish sauce and sesame oil. Steam for the greens for 6-7 minutes or until tender, then toss with the chilli dressing and divide between two warm bowls.
Step Five : Slice the pork belly and serve on top of the greens. Sprinkle with the toasted sesame seeds, if using, the crispy shallot and the remaining chilli.
For a change, this recipe if for a meal that I prepared for myself this evening A nice easy meal for a week day evening as it only took about 20 mins to prepare and is lovely and tasty. The cous cous has a really nice chilli tang to it so is delicious with the chops and vegetables.
My only regret is that I didn’t take a picture of it before eating hence the picture of “Homer Simpson”!
Ingredients: 2 pork chops with the fat removed; a small amount of light in colour virgin olive oil; salt and pepper; 1 packet of Ainsley Harriott Tomato and Chilli Cous Cous; a knob of butter; 400g Frozen Mixed Farmhouse Vegetables
- Start by pre-heating a cast iron griddle pan until it is hot – do not add oil to the pan. Whilst the pan is heating up, mix together, in a small bowl, the olive oil and salt and pepper. After patting the chops dry, baste the top of the chop with the oil and seasoning mix.
- When the pan is slightly smoking, place the chops in the pan oil side down and press down firmly in the pan to create a seal. Let the chops sizzle away for about 4-5 mins before basting the top of the chops ready to turn over for cooking the other side.
- Whilst the chops continue to sizzle away, stick the kettle on for the boiling water for the cous cous.
- Add the frozen mixed vegetables to a microwaveable dish with a couple of tablespoons of water and cover before microwaving for 2 1/2 mins.
- When the kettle is boiled, empty the contents of the cous cous packet into a bowl and add 160ml of water and stir well. Leave the cous cous for 3-5 mins so the grains can absorb the water.
- When the microwave pings for the veggies, take out the bowl and give the veg a good stir before returning it to the microwave for a further 2 mins.
- The chops will then be ready for one last turn over and will only require a couple more minutes to fully cook.
- Once the cous cous has absorbed all the water, add a knob of butter to it and separate the grains with a fork.
- To serve, drain the excess water from the vegetables and spoon onto warmed plates with the chops and cous cous.
Serves: 4; Prep: 20 min; Cook: 45 min
Plum sauce and lemon juice give the pork a delicious sweet and sour taste. Serve with sesame flavour noodles for an exotic touch.
Ingredients: 1 lemon; 3 cloves garlic, peeled; 1 lb / 450g pork fillet; 2 tbsp/30ml plum sauce; 9oz / 250g egg noodles; 1 tbsp/15ml sesame oil; 6 spring onions, chopped; 2 tbsp/30ml chopped fresh parsley.
Preheat oven to Mark 6 / 400oF / 200oC. Remove the lemon peel in strips with a potato peeler, taking care to avoid the white and bitter pith. Cut the strips in half. Cut the garlic into slivers. Cut deep slits into the pork fillet at random intervals, and insert the lemon peel and garlic, pushing them well in. Brush the fillet generously with the plum sauce and roast for 40 minutes or until the meat is tender.
Prepare the noodles according to packet instructions, then pour over the sesame oil and add the spring onions and parsley. Remove the cooked fillet from the roasting pan, add the noodles, toss in the cooking juices and then replace the fillet on top. Serve immediately.
Ingredients:: 2 tbsp corn oil; 900g / 2 lb boneless pork shoulder or loin, cut into 5cm (2in) cubes; 1 onion, finely chopped; 1 large red pepper, seeded and finely chopped; 1 or more jalapeno chillies, seeded and finely chopped; 450g (1 lb) fresh pineapple chunks; 8 fresh mint leaves, chopped; 250ml (8 fl oz) chicken stock; salt and freshly ground black pepper; fresh mint sprig to garnish; rice to serve
- Heat the oil in a large frying pan and saute the pork in batches until the cubes are lightly coloured. Transfer the pork to a flameproof casserole, leaving the oil behind in the pan.
- Add the finely chopped onion, finely chopped red pepper and the chilli(e) to the oil remaining in the pan. Saute until the onion the tender, then add to the casserole with the pineapple. Stir to mix.
- Add the mint, then cover and simmer gently for about 2 hours, or until the pork is tender. Garnish with fresh mint and serve with rice.
Tip: If fresh pineapple is not available, use pineapple canned in its own juice
This variation of a classic recipe uses boneless loin chops instead of the more expensive pork fillet or strips of beef steak. It’s perfect for a filling family meal but special enough for entertaining. Serve with boiled rice, creamed potatoes or buttered noodles and a crisp green salad.
Serves: 6; Time to prepare: 25 mins; Time to cook: 25-30 mins; Cals per portion: 320
Ingredients: 45ml (3 tbsp) flour; 10ml (2 tsp) freshly ground black pepper; 6 boneless loin pork chops; 2 onions, peeled; 350g (12oz) mushrooms, wiped; 1 red pepper, deseeded; 30ml (2 tbsp) oil; 40g (1 ½ oz) butter; 10ml (2 tsp) Dijon mustard; 425ml (¾ pt) meat or vegetable stock; 30ml (2 tbsp) fresh chopped parsley; soured cream to serve
- Mix the flour and black pepper together on a plate and season with salt. Dip each pork chop in the flour mixture to coat completely. Reserve any remaining flour mixture. Slice the onions into rings and slice the mushrooms and the red pepper.
- Heat the oil in a large frying pan and fry the onions for 8-10 mins until soft and browned. Add the mushrooms and red pepper, then fry for a further 4 mins until the mushrooms are just tender. Remove from the frying pan and set aside.
- Add butter to the frying pan and heat until it has melted, then add the pork chops. Cook chops for 6-8 mins on each side until golden brown all over and just cooked through. Remove and set aside with the onions, mushrooms and pepper.
- Add mustard to the pan, then stir in reserved flour. Gradually whisk in the stock and simmer for 2-3 mins until thickened. Return chops and vegetables to the pan and simmer for 5 mins. Garnish with parsley and serve with soured cream.
- Tip: To make this dish extra special, replace half the stock with dry white wine or add a splash of brandy when frying the pork chops.
Serves 4; Cals per portion: 370
Ingredients: 30ml (2 tbsp) oil; 400g (14oz) pork cubed, 1 onion, chopped; 100g (3 1/2 oz) button mushrooms, 300ml (1/2 pt) chicken stock; 60ml (4 tbsp) smooth peanut butter; 30ml (2 tbsp) tomato puree; 15ml (1 tbsp) brown sugar; 15ml (1 tbsp) vinegar; 10ml (2tsp) paprika; 30ml (2 tbsp) soy sauce; 397g can mixed beans in chilli sauce.
- Heat oil in a large flameproof casserole dish, add pork and fry, turning until evenly browned. Add onion and mushrooms and cook for a few minutes.
- Stir in stock, peanut butter, tomato puree, sugar, vinegar, paprika, soy sauce and beans. Bring to the boil, cover and cook at 170oC, 325oF, Gas 3 for 1 hour.
- Serve with continental salad and garlic bread.
Main course; Cook time: 20 mins
Ingredients: 20 ready-to-eat pitted prunes and 300ml (1/2pt) chicken stock, but with 1/2 a cube; 30g (1oz) butter; 4 x 90g (3oz) veal or pork escalopes; 125ml (4 fl oz) Armagnac; 200ml (7fl oz) creme fraiche. To serve: halved lemon slices, fresh chives and gratin dauphinois
- Bring the prunes and stock to the boil, cover and simmer for 5 minutes. Remove 8 prunes and reserve. Increase heat and cook, uncovered, until the stock has reduced by half, then puree in a food processor.
- Meanwhile, heat the butter in a heavy pan, add the escalopes and cook 2 minutes each side until pale golden and cooked through. Remove and keep warm.
- Add the Armagnac to the pan and ignite carefully, standing well back from the flame. Add the prune puree and creme fraiche, stir until smooth. Season to taste. Spoon some sauce on each plate, arrange an escalope on top and garnish with the reserved prunes, lemon slices and chives. Serve with gratin dauphinois.
A recipe by Rosemary Conley
Serves: 4; Prep: 20 mins; Cook: 20-25 mins
A filling combination of pasta and lean pork in a delicious tomato sauce
Ingredients: 15fl oz/450ml tomato passata; 1 chicken stock cube; 2 medium onions, finely chopped; 4 oz/125g mushrooms, sliced; salt and black pepper; 1 lb/450g pork fillet or thin pork escalopes; 2 tsp/10ml clear honey; 1 tbsp/15ml soy sauce; 8-10oz/225-275g tagliatelle; basil, to garnish
- Place the passata in a pan and add the chicken stock cub and chopped onions. Heat gently until the stock cube dissolves, then simmer slowly until the onions are almost tender. Add the sliced mushrooms and seasoning to taste and continue cooking for 4-5 minutes until the mushrooms and onion are cooked.
- Meanwhile, cut the pork fillet or escalopes into thin strips. Quickly dry fry the pork strips in a hot frying pan. When the pork is nicely coloured, stir in the clear honey and the soy sauce. Mix thoroughly to ensure that the strips are well coated.
- Pour the tomato, onion and mushroom mixture onto the cooked pork strips in the frying pan, stir well and cook gently for a further 3-4 minutes or until the pork is tender.
- Cook the tagliatelle in a large pan of boiling water according to the instructions on the packet. Drain the pasta well and pile it onto a warm serving dish. Top with the pork mixture, garnish with the basil and serve hot.
Ingredients: 4 or 5 boneless pork chops; 1 egg, beaten; 3 ½ oz (85g) packet sage and onion stuffing; 12oz (450g) tin mushroom soup
Preheat the oven to 180oC/350oF/Gas Mark 4. Place the pork chops in an ovenproof dish. Mix the beaten egg into the stuffing crumbs. Divide the stuffing into 4 or 5 portions and spread on top of the chops. Pour the mushroom soup around the chops. Cook in the oven for about 45 minutes until the pork is tender, the stuffing is crunchy, and the soup has made a rich and tasty sauce.
Serve immediately with mashed potatoes and vegetables or rice and salad.
A recipe by Gary Rhodes
These Pork escalopes are pan-fried in my special breadcrumbs, and finished with a tangy garlic and lemon butter. You can also serve them with spaghetti, tossing the pasta in the butter and adding lots of chopped basil and parsley.
Ingredients: Garlic butter: 4 oz (100g) butter; 2-3 garlic cloves, crushed; ½ onion, chopped; zest and juice of 1 lemon
Pork: 10 slices white bread, crusts removed, crumbed; 8-10 anchovy fillets finely chopped; 2 oz (50g) fresh Parmesan, grated; 2oz (50g) black olives, chopped; 8 x 3 oz (75g) slices pork loin; 2 tblsp plain flour; 2 large eggs, beaten; 1 tblsp olive oil; Knob of butter
- For the garlic and lemon butter, melt 1/2oz (15g) of the butter and fry garlic and onion for about 5 minutes. Add lemon zest and juice, cool. Beat the mixture into remaining butter and wrap in clingfilm. Roll the butter into a cylindrical shape and then refrigerate.
- For the pork, mix breadcrumbs with anchovies, Parmesan and olives. Season with pepper, put to one side. Place pork slices between 2 sheets of clingfilm, flatten with a rolling pin. Season pork, dust with flour, Dip in egg, coat in breadcrumbs. Criss cross with a knife to make grill-like markings.
- Heat oil and butter, fry pork for 2-3 mins on each side until golden. Top with a slice of garlic and lemon butter.