PORK WITH MUSTARD CRUST
60g finely grated Parmesan Cheese
3 tbs Mango Chutney
1 tbs Dijon Mustard
1 tbs Wholegrain Mustard
2 Pork Loin Chops
3/4 cup dried Breadcrumbs
Preheat oven to 180°C / 350°F
Combine parmesan cheese, chutney, Dijon and wholegrain mustards.
Brush chops with chutney mixture. Coat with breadcrumbs.
Place chops on a wire rack set in a baking dish.
Bake for 25-30 minutes or until cooked.
Serves 2
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FRENCH HERB AND PEPPER PORK CHOPS
4 Pork Chops
2 tbs Cracked Black Pepper
1 tsp dried Oregano
1 tbs Margarine
2 tbs Cream
dash Brandy
Combine cracked black pepper and dried oregano.
Press onto the flesh of the pork chops.
Heat margarine in fry pan, pan fry chops 5 minutes on each side.
To pan juices add cream and brandy, stir well then spoon over chops.
Serves 4
Source : Australian Pork Corporation
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PORK AND VEGETABLE CASSEROLE
1 Eggplant, chopped
Salt
500g Pork leg steak or lean diced Pork
2 tbs Plain Flour
Salt and freshly ground Black Pepper to taste
3 tbs Oil
1 Onion, chopped
1 clove Garlic, crushed
2 tbs Tomato Paste
425g can Tomatoes
2 stalks Celery, sliced
1 Zucchini, sliced
1 cup Red Wine
1/2 cup Chicken Stock
1/2 tbs ground Oregano
Place eggplants on a tray. Sprinkle with salt. Allow to stand for about 30 minutes.
Rinse well. Pat dry.
Dust pork in combined flour and seasonings. Shake off excess.
Heat 2 tbs of oil in a large pan. Brown meat in batches. Remove from pan.
Heat remaining oil in the same pan. Saute onion and garlic until onion is tender.
Stir in tomato paste. Blend in all remaining ingredients, including eggplant and meat.
Simmer, covered, for 45 minutes to 1 hour or until meat is tender.
Serve with rice and crusty bread.
Serves 4
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SESAME PORK
4 Pork loin or Forequarter chops (about 180g each)
2 tbs Soy Sauce
1 tsp Sugar
2 tsp freshly grated Ginger or 1 tsp powdered Ginger
dash of Tabasco sauce
1 tbs Oil
2 tsp Sesame Seeds
Trim pork chops. Combine soy, sugar, ginger, Tabasco and oil.
Pour over pork. Allow to marinate for 2 hours.
Cook in microwave dish on HIGH (90-100%) for 3 minutes.
Turn reduce power to 50% and cook for 8 minutes.
Sprinkle with sesame seeds and cook a further 3 minutes on 50% power.
Stand 2 minutes before serving.
Serves 4
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AUSSIE GLAZED PORK ROAST
2 ½ kg Pork Roast (leg, loin or forequarter) with rind separate*
1/4 cup Apricot jam - sieved
1/2 cup White Wine
1/4 cup Polyunsaturated Vegetable Oil
2 cloves Garlic, crushed
1 tbs Cracked Pepper
1 tbs dried Oregano
Salt and Polyunsaturated vegetable oil for crackle
*Ask your butcher to remove the rind from the pork roast and trim away
excess fat from the roast and the rind. Cook rind separately for crackling.
Combine apricot jam, white wine, oil, garlic, pepper and oregano.
Brush the mixture liberally over the surface of the pork roast.
Place the pork on a rack in a baking dish and roast in a moderately hot oven 190°C / 375°F
Allow 1 hour per kilogram or until the temperature in the centre of the pork roast reaches 76°C.
Baste every 30 minutes with remaining mixture and turn the pork once or twice during cooking.
Place the pork on a platter and keep hot. Allow to stand for 10 to 15 minutes.
To make crackle : Brush rind lightly with oil, sprinkle with a little salt.
Bake in a moderately hot oven 190°C for 20-25 minutes.
Pour off fat, stand for 10 minutes. Cut into strips and place under grill until crisp.
Source : Australian Pork Corporation
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COLD SMOKED PORK WITH MANGO MAYONNAISE
3 tbs Mango Chutney
6 tbs thick Mayonnaise
Salt and Pepper
1 small Iceburg Lettuce, shredded
1/2 Cucumber, sliced
350g cold Smoked Pork, sliced
fresh or canned, drained Mango slices, to garnish*
Stir the chutney into tha mayonnaise and season to taste.
Place the lettuce and cucumber on a salad bowl.
Arrange the cold pork on a serving platter and garnish with mango slices.
Spoon a little of the mango mayonnaise into the centre and serve the
remainder separately in a bowl.
* To slice a fresh mango shoose fruit that is still fairly firm and peel it.
Then make a cut from one tip to the other with a sharp knife.
Make a second cut about 5 mm away and ease the slice out with he knife.
Serves 4
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CHILLI PORK AND PRAWNS
300ml thick Coconut Milk
225g peeled, uncooked Prawns, finely chopped
225g Pork Fillets, finely chopped
2 Red Chillies, finely chopped
1 tsp Salt
1 tsp Sugar
1/2 tsp finely ground Black Pepper
Pour the coconut milk into a saucepan and bring to simmering point.
Mix the prawns and pork together and stir into the coconut milk.
Add the chillies, salt, sugar and pepper and simmer gently for 15-20 minutes.
Transfer to a warmed serving dish and serve at once.
NOTE : This is a very hot curry on account of it's use of fresh red chillies.
For a less fiery flavour, discard the seeds and rinse the chillies under cold running water.
Serves 4
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GRILLED GINGER PORK
2 Pork fillets, each weighing 175-225g
5cm piece fresh Root Ginger, peeled and grated
4 tbs Soy Sauce
grated Mooli, to garnish*
Place the prok fillets in a shallow dish, add the ginger and soy sauce and leave to
marinate for at least 30 minutes. Wrap each fillet in foil, reserving the marinade.
Place the wrapped pork under a pre-heated grill for 5 minutes, then turn the grill
down to low and cook for a further 20-25 minutes or until thoroughly cooked.
Unwrap the pork and cut each fillet into 1cm slices. Place on warmed individual plates.
Pour the meat juices from the foil into a pan and add the reserved marinade.
If there is not enough sauce add a few spoonfuls of water and light soy sauce to taste.
Bring to the boil and simmer for 5 minutes. Divide the sauce between 4 small bowls,
one for each person. Garnish the pork with grated mooli and serve with steamed green beans.
NOTE : The mooli is a long white radish with a crisp texture,
widely used in Oriental cookery as a garnish.
Serves 4
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THAI-FRIED PORK BALLS
2 Coriander roots, finely chopped
2 tsp Black Pepper
4 Garlic cloves
pinch of Sugar
450g Minced Pork
2 tbs Nampla (Fish Sauce)
Flour for dredging
4-5 tbs Sunflower Oil
fresh Coriander leaves to garnish
Put the coriander roots, pepper, garlic and suger in a liquidizer or food processor
and work to a paste. Add the pork and mix well. Add the fish sauce, blending well,
then divide the mixture into 20 balls the size of a walnut. Dust with the flour.
Heat the oil in a wok or frying pan over a moderate heat.
Fry the meatballs in batches of 5 for 2-3 minutes, or until no liquid is released
from the balls when pierced with a skewer. Pile into a warmed serving dish
and garnish with fresh coriander leaves. Serve hot.
Serves 4
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FRIED PORK WITH BABY CORN
1 tbs Chinese Wine or Dry Sherry
1 tbs Light Soy Sauce
1 ½ tsp Cornflour
450g Pork Fillets, sliced as thinly as possible
1 tbs Sunflower Oil
450g Baby Corn
1 tsp Salt
50g Mangetout
1 x 425g can Straw Mushrooms, drained
2 tsp Sugar
2 tsp Water
Mix the wine or sherry and soy sauce with 1 tsp of the cornflour. Add the pork and toss to
coat well. Heat the oil in a wok or frying pan and stir-fry the pork until it is lightly browned.
Add the baby corn and salt and stir-fry for 30 seconds. Add the mangetout and
mushrooms and stir-fry for 1 minute. Sprinkle in the sugar.
Mix the remaining cornflour with the water to make a thin paste and add this to the wok,
stirring until the sauce is thickened. Transfer to a warmed serving dish and serve
immediately while hot.
Serves 4
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