Thai Green Pork Curry

Thai Green Pork

A Thai green curry with a difference – this dinner party dish is inspired by a recipe from Root Down in Denver, featured in Bon Appétit.

Marinading the pork fillet overnight ensures it is super tender and flavoursome whilst a side of spiced pumpkin seeds adds texture and a big hit of flavour. Use birds eye or scotch bonnet chillies in your curry paste for a hot and aromatic sauce.

Best served with jasmine rice and a cucumber salad – the marinaded pork would be great cooked over charcoal in the summer months!

Thai Green Pork Curry
Serves 4-6

Ingredients:
For the Marinade: 100ml Soy Sauce, 75ml Orange Juice, 4tbsp Maple Syrup, 2tbsp Sesame Oil, 2 Pork Fillets (Fully Trimmed)
For the Pumpkin Seeds: 150g Pumpkin Seeds, 1/2tsp Cumin Seeds, 1tbsp Light Brown Sugar, 1tbsp Lime Juice, Veg Oil, Salt
For the Sauce: 1 Shallot (Chopped), 1 Garlic Clove (Chopped), 60g Thai Green Curry Paste, Zest 1 Lime, 1 Can Coconut Milk, Large Handful Fresh Coriander, 1tbsp Palm Sugar, Veg Oil, Salt, Cornflour

Method:

1) Combine the marinade ingredients with the pork fillet in a bowl. Cover and store in the fridge for at least 6 hours or preferably overnight.

2) Make the pumpkin seeds: Fry the pumpkin seeds in a little vegetable oil over a medium heat until browned (5 mins). Add the cumin seeds, sugar and lime juice to the pan – toss to coat the seeds until the sugar has dissolved. Remove from the heat and allow to cool. Garnish with salt flakes.

3) To make the curry sauce: Fry the garlic and shallot over a medium heat in a little veg oil for 3 minutes until soft. Add the curry paste and lime zest, stirring continuously for 2 minutes. Add the coconut milk and bring to the boil, reduce the heat and simmer for 10 minutes or until reduced by half. Remove from the heat.

4) Transfer the sauce to a blender. Add the coriander, lime juice and palm sugar. Blend until smooth. Return to the pan and check the seasoning. If the sauce is a little thin, thicken with a little cornflour paste. Keep warm.

5) Remove the pork from the marinade. Place a griddle pan over a medium-high heat and fry the pork for around 10 minutes each side or until cooked through. Remove from the heat and allow to rest for at least 10 minutes. Slice the pork and serve with the sauce and pumpkin seeds.

Enjoy!

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Caribbean Pork Burgers

Caribbean Pork Burgers

These spicy pork burgers are the perfect recipe to usher in the summer sunshine! A good dash of cayenne pepper, allspice and cinnamon gives these burgers a delicious jerk flavour. Ask your butcher to mince whole cuts of pork shoulder as this contains the perfect fat content to ensure your burgers taste super juicy.

Best served with a cooling mango salsa and sweet potato fries, these burgers would be great on a BBQ (weather permitting) or as a midweek supper.

Caribbean Pork Burgers

Caribbean Pork Burgers
Makes 4

Ingredients:
600g Minced Pork Shoulder
1 Tsp Ground Allspice
1/2 Tsp Ground Cinnamon
1/2 Tsp Freshly Grated Nutmeg
1/2 – 1 Tsp Cayenne Pepper (To Taste)
Zest 1 Lime
Large Handful Chopped Coriander
Sea Salt
Black Pepper

Method:
1) Combine the minced pork with the allspice, cinnamon, nutmeg, cayenne, lime zest and coriander in a large bowl. Season with a good amount of sea salt and black pepper to taste. Mix with your hands to fully combine all of the ingredients.

2) Shape the meat into 4 equal burgers – carefully pressing out to form patties which are around 1/2 inch thick.

3) Heat a large, non stick frying pan over a medium heat. Fry the burgers in a little olive oil for around 6-8 minutes each side or until fully cooked.

4) Serve with the accompaniments of your choice.

Enjoy!

A Tasting of Pork

A Tasting of Pork

Devising a recipe for pork for a weekend supper left me with too many options – I wanted to cook the delicious, tender belly but could not compromise on succulent fillet or a little black pudding for extra richness.

In an attempt to create a tasting of pork, I have paired prosciutto and sage wrapped fillet with slow cooked belly, crisp black pudding, crackling, apple purée, carrot purée, mini fondant potatoes, beetroot crisps and diced apple. The apple cut through the richness of the pork belly and the earthy flavour of the beetroot and sage paired excellently with the spicy black pudding.

I give the recipe for the slow cooked pork belly (sous vide) and apple purée below – which would make for a great sunday lunch if accompanied by roast potatoes and gravy!

A Tasting of Pork

Slow Cooked Pork Belly, Apple Purée
Serves 4

Ingredients:
1kg Pork Belly (Bones Removed, Skin Removed for Crackling)
25g Unsalted Butter
2 Garlic Cloves (Bashed)
2 Thyme Sprigs
Small Handful Fresh Sage
1kg Granny Smith Apples
Juice 1/4 Lemon
Zest 1 Lemon
Nutmeg
50ml Water
Salt & Black Pepper

Method:

1) For the pork belly, season with salt and pepper and vacuum pack in a sous vide bag with the garlic, butter, thyme and sage. Cook in a water bath at 82C for 12 hours.

2) Meanwhile, make the apple purée: peel and core the apples and chop into medium sized pieces. Place in a large saucepan with the water. Bring the apples to a simmer over a medium heat, reduce the heat and cook the apples for around 1 hour or until no pieces remain and the mixture resembles a purée.

3) Pass the apples through a fine sieve. Season with a little salt and add the lemon juice and zest. Grate over a generous amount of nutmeg and stir the mixture to combine. Keep warm until ready to serve or chill and reheat.

4) Remove the pork from the vacuum bag and pat dry. Fry in a large frying pan over a high heat until the belly is nicely crisp. Cut into equal slices and serve with the apple purée.

Enjoy!

Country Pork Terrine

 

I was always afraid of cooking terrines! The endless preparation, the risk of collapse – there was much which could go wrong.

I have never been a great fan of smooth terrines or pâté (unless it is a big hunk of foie gras) – believing they can hide a multitude of sins. I favor course, rustic terrines with big, punchy flavours.

Typically French, country pork terrine (or pâté de campagne) benefits from a big splash of cognac. Certainly not refined, but all the more delicious for it. It is surprisingly simple to prepare, ensure you leave it to settle in the fridge overnight to allow the flavours to develop. Best served with toasted Boule and homemade chutney (gooseberry is great). Here is my take on the classic country terrine.

Country Pork Terrine
Serves 6/8

Ingredients:
For the Base: 200g Minced Pork Belly, 400g Minced Pork Shoulder, 400g Minced Pigs Liver, 1tsp Ground Allspice, 2 Crushed Garlic Cloves, Large Swig Cognac

For the Onion Mixture: 2tbsp Butter, 2 Medium Onions Finely Chopped, 1 Bay leaf, 1 Thyme Sprig Leaves Removed

To Finish: 250g Streaky Bacon, Handful Shelled Pistachios, 1 Egg (optional)

Method:
1) Combine the base ingredients in a bowl and allow to marinade in the fridge for a few hours.
2) Meanwhile, prepare the onion mixture. Sweat the onion, thyme and bay leaf in the butter for around 10 minutes until tender. Do not allow to colour. Remove the bay leaf and leave to cool.
3) Combine the base mixture with the onion mixture and the pistachios. The mixture should be quite wet – if a little dry, add a whisked egg.
4) Preheat your oven to 160C. Line the middle of a loaf tin with a sheet of baking parchment. Line the loaf tin with the streaky bacon slices horizontally. Leave an overhang of bacon on each side.
5) Spoon the terrine mixture into the loaf tin, smoothing the top. Cover the top of the terrine with the overhanging bacon.
6) Prepare a bain-marie by filling a large roasting tin half way with boiling water. Place the loaf tin in the middle of the roasting tin. Cook in the oven at 160C for around 2 hours or until cooked.
7) Allow to cool then place in the fridge overnight before serving.

To test if done – spear the middle of the terrine with a metal skewer and hold for 10 seconds – if it comes out piping hot it is ready. For those with a thermometer – ideal internal temperature is 82C.

Enjoy!

Pork Belly, Apple, Tomato

 

We have much to thank the humble pig for – Bacon, Sausages, Hams. The list is endless. But pork belly? Now that is something for which we should be truly thankful. That delicious, fatty hunk of porkiness is by far my favorite cut of meat.

Just give it enough time and don’t let it get too hot and you will have the most glorious supper. Better still, leftovers will keep you going for countless days and can be used in a multitude of dishes.

Pork and apples are best friends. Here I have paired roast belly with apple purée and some oven-dried tomatoes. A very simple dish which would be great for a lazy Sunday. I also made some quick thyme sauté potatoes to accompany.

 

Pork Belly, Apple, Tomato

Serves 4

Ingredients:

For the Pork: 1-1.5kg Boneless Pork Belly (Skin Removed), 4tbsp Olive Oil, 1 Sliced Lemon, Sea Salt, Black Pepper

For the Apple Purée: 6 Granny Smith Apples (Peeled, Cored and Chopped), 2tbsp Unsalted Butter, 3tbsp Water, 1/2tbsp Sugar, 1/2tsp Sea Salt, Squeeze of Lemon Juice

For the Tomatoes: 15 Cherry Tomatoes Halved, Sea Salt

Method:

1) Pre-heat oven to 180C. Season the pork belly generously and wrap in a double layer of foil with the sliced lemon and olive oil. Place in the bottom of the oven and roast for around 3 hours or until ready. To check if its ready, push a table knife through the middle of the belly – if there is no resistance it is ready.

2) Meanwhile, make the apple purée. Place the chopped apples in a pan with the butter, sugar, water, salt and a little squeeze of lemon. Cook covered over a low heat for around 1 hour until the apples have turned to a purée. Cook uncovered for a further 10 minutes to allow some of the water to evaporate (nothing worse than a runny purée!). Pass through a sieve and set to one side.

3) To prepare the tomatoes – place the halved tomatoes (cut side up) on a lightly oiled baking tray and sprinkle with sea salt. Place in the top of the oven with the pork and cook for around 20 minutes until slightly dried. Remove from the oven and set aside.

4) Once the pork is cooked, remove from the oven and unwrap. Cut into manageable portions. Fry these portions in a little olive oil if desired to form a crust.

5) Serve the pork with the warmed apple purée and tomatoes.

Great accompanied with sauté potatoes or a pea shoot salad.

Pork and Cherries

 

 

 

 

Looking for some recipe inspiration I stumbled across Bon Appétit’s recipe section – although I am a subscriber I never think to check their back catalogue. Big regret, there is an abundance of fantastic recipes just waiting, begging to be tried.

Big regret number two – never putting pork and cherries together before now. What a glorious couple. The marinade for the pork holds its weight with the sweet and sour salsa and when coupled with some watercress (fresh from the garden) the lime really sings through.

I think the marinade alone would work wonders on bbq chicken. And the salsa? Get a big bowl, a big spoon and tuck in. Delicious!

Pork & Cherries 

Serves 4

Ingredients:

2 Pork Fillets, Chain Removed, Halved

1 Large Handful Chopped Coriander, Quantity Divided in Two

6 Minced Shallots, Quantity Divided in Two

6 Tbsp Lime Juice, Quantity Divided in Two

2 Tbsp Vegetable Oil

250 g Cherries, De-stoned, Halved

1 Red Chilli, Cut on Diagonal

1 Tbsp Olive Oil

Salt & Pepper

Method:

1) Marinade the pork for at least 15 minutes in half the coriander and shallots, 4 tbsp lime juice and vegetable oil.

2) Meanwhile, make the salsa. Combine the remainder of the coriander, shallots, lime juice with the cherries, chili and olive oil in a bowl. Season lightly and allow to settle.

3) Grill the fillets until cooked to your liking or alternatively seal on all sides and transfer to a hot oven until cooked. The lime juice in the marinade will caramelize quickly, so maybe best to use the second method.

4) Once cooked allow the fillet to rest for 10 mins, covered.

5) To serve, slice the meat and cover with the salsa. I served the pork with home-grown watercress which added a delicious peppery freshness.

A different slant on pork which makes great eating in the summer months.