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Baked Crispy Pork Tenderloin

Baked Crispy Pork Tenderloin

What if we’d oven-baked the pork fillets instead of frying them? Before that and before coating them with flour, whisked egg, and panko, we’ll add some flavor by marinating them in soy sauce, olive oil, oregano, and basil. Just because we can.

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Ingredients Needed for Baked Crispy Pork Tenderloin

6 pork fillets
1 tablespoon olive oil
2 teaspoons soy sauce
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon chili flakes
1 teaspoon dried basil
pepper
flour
whisked egg
panko

How to Make Baked Crispy Pork Tenderloin

  1. Add the fillets to a bowl, drizzle with olive oil and soy sauce, season with oregano, salt, chili flakes, basil, and pepper.
  2. Mix to coat the meat using your hands, then marinate for 30 minutes.
  3. Coat the fillets first with flour, then with whisked egg and panko, line a baking tray with parchment paper, and add them to it.
  4. Bake for 30 minutes at 370ºF/185ºC.
Sesame Pork Open Sandwiches

Sesame Pork Open Sandwiches

Making sandwiches is an art in itself. Here’s only one example. We coated these open sandwiches with a creamy mixture made with pork tenderloin, egg, spring onion, and chili, all mashed together and spiced. All this needed a matching topping, so the sesame seeds (white & black) won the contest.

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Ingredients Needed for Sesame Pork Open Sandwiches

14 ounces pork tenderloin, grilled
1 egg
2 spring onions, chopped
2 chilis, finely sliced
½ teaspoon pepper
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried curry
8 toast bread slices
sesame seeds

How to Make Sesame Pork Open Sandwiches

  1. Cut the grilled tenderloin into 1-inch pieces.
  2. Add it to the blender together with the egg, spring onion, and chili. Season with the pepper, salt, oregano, thyme, and curry.
  3. Mash everything, then spread the mixture on the bread.
  4. Add the sesame seeds on a plate. Press each slice coated-face-down into the seeds.
  5. Heat 1 teaspoon of oil in a pan over low heat and add the open sandwiches.
  6. Fry them for 2 minutes on both sides.
Grilled Pork Neck with Peas and Carrots

Grilled Pork Neck With Peas and Carrots

The big secret to adding extra-flavor to your grilled meat is to marinate it. This is exactly what we did with this pork neck. Feel free to browse the ingredient list and see what we marinated the steaks in. If you feel like there is an Asian touch to it, then you’re right.

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Ingredients Needed for Grilled Pork Neck With Peas and Carrots

1 tablespoon water
1 teaspoon Worcestershire sauce
1 teaspoon lime juice
1 teaspoon soy sauce
30 ml Bourbon
½ jalapeno, finely sliced
1 teaspoon dried oregano
1 teaspoon coffee powder
1 teaspoon fajita seasoning mix
1½ pound pork neck, cut into steaks
1 tablespoon vegetable oil
salt
3 lemon slices
10 ounces of frozen carrots
14 ounces of frozen peas
1 tablespoon olive oil

How to Make Grilled Pork Neck With Peas and Carrots

  1. Add the water, Worcestershire sauce, lime juice, soy sauce, the Bourbon, jalapeno, oregano, coffee powder, and fajita seasoning to a bowl.  Mix until even.
  2. Add the pork neck to the bowl and mix to coat it with the marinade, using your hands.
  3. Cover the bowl with aluminum foil and marinate for 30 minutes.
  4. Heat the oil in a grill pan over medium-high heat, sprinkle some salt, and add the pork neck steaks.
  5. Grill for 8 minutes.
  6. Fill a medium pot halfway with water, salt it, and heat it.
  7. Add the lemon slices, carrots, peas, and olive oil. Boil for 5 minutes.
  8. Fill a larger bowl with cold water, then transfer the boiled veggies into it in order to blanch them.
  9. Serve the grilled steaks over vegetables and garnish them as you see fit.
Pork Meatballs with Tomato Sauce

Pork Meatballs With Tomato Sauce

If you’re guessing these meatballs have a certain Asian touch, then you’re right. You’ll be using upgraded pork mince, one mixed with carrot, celery, bell pepper, and panko breadcrumbs. You’ll be serving these meatballs covered in a creamy mildly sweet tomato sauce. And what better side-dish for these guys than rice?

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Ingredients Needed for Pork Meatballs With Tomato Sauce

1 onion, quartered
1 carrot, thickly sliced
1 celery stalk, thickly sliced
1 yellow bell pepper, cubed
1 pound pork mince
1 egg
½ teaspoon pepper
3 ounces panko
8 ounces canned tomatoes
3 garlic cloves, crushed
salt
pepper
2 tablespoons water
1 tablespoon sugar
basil leaves

How to Make Pork Meatballs With Tomato Sauce

  1. Add the onion, carrot, celery stalk, and bell pepper to a blender. Mash them.
  2. Add the pork mince, egg, and pepper. Mix until even using a spatula.
  3. Add the panko and mix.
  4. Start shaping meatballs from this mixture. We’ve ended up with 20 of them but your number may vary.
  5. Line a baking dish with parchment paper and transfer the meatballs on it.
  6. Bake for 30 minutes at 360ºF/180ºC.
  7. Add the canned tomatoes and garlic to a pot over low heat. Season with salt and pepper and add the water.
  8. Cook and stir until it starts to simmer, then add the sugar.
  9. Cook and stir for 2-3 more minutes, while seasoning with fresh basil.
  10. Serve the meatballs topped with this tomato sauce. You can serve them over rice.
Pork and Bean Stew

Pork and Bean Stew

If you ever have a need for a stew you can always come to this page. Here you’ll find this hearty satisfying dish made with pork mince and white beans, mainly. To add it more flavor we used tomatoes, nutmeg, thyme and that’s not all. Take a look at this 40-minute job and bookmark this page.

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Ingredients Needed for Pork and Bean Stew

2 teaspoons olive oil
1 onion, minced
3 garlic cloves, minced
1 red bell pepper, diced
1 pound pork mince
thyme
½ cup tomato juice
1 tablespoon tomato paste
nutmeg
2 tablespoons cooked spinach
5 ounces of canned white beans
1 cup vegetable stock

How to Make Pork and Bean Stew

  1. Heat the olive oil in a pan over low heat.
  2. Add the onion and garlic. Cook and stir until tender.
  3. Add the bell pepper and stir it in.
  4. Turn the heat to medium-high, add the pork mince and cook until browned while occasionally stirring. Season with thyme in the process.
  5. Stir in the tomato juice and tomato paste. Season with nutmeg.
  6. Stir in the spinach and beans, then add the vegetable stock.
  7. Cover with the lid and cook for 20 minutes.
Sweet Potato, Apple, and Pork Puree

Sweet Potato, Apple, and Pork Puree

This is a puree as well as a spread. Either way, it tastes good. It is also suitable for your little ones as pork tenderloin is low-fat. They’ll love it.

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Ingredients Needed for Sweet Potato, Apple, and Pork Puree

2 sweet potatoes, cubed
2 apples, diced
7 ounces pork tenderloin, cubed

How to Make Sweet Potato, Apple, and Pork Puree

  1. Add the potatoes, apples, and tenderloin to a slow cooker. Cook them together for up to 1 hour until tender.
  2. Transfer to a measuring cup and puree everything using a hand blender.
Carrot Pork Meatballs with Pesto Pasta

Carrot Pork Meatballs With Pesto Pasta

We feel an urge for meat and pasta from time to time, don’t you? If you’re like us, you’ll take 1 hour or so of your time and prepare a tray of meatballs, say, pork and carrot. You’ll serve them over pasta flavored with pesto sauce. Toss almond flakes to make things even more interesting.

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Ingredients Needed for Carrot Pork Meatballs With Pesto Pasta

1 pound pork mince
1 carrot, shredded
1 egg
1 teaspoon oregano
½ teaspoon nutmeg
1 teaspoon garlic powder
salt
pepper
1 pound spaghetti, cooked
1 teaspoon almond flakes
1 tablespoon pesto sauce

How to Make Carrot Pork Meatballs With Pesto Pasta

  1. Add the pork mince, carrot, and egg to a bowl. Season with oregano, nutmeg, garlic powder, salt, and pepper. Mix until even.
  2. Shape the mixture into meatballs. We’ve ended up with 16 of them.
  3. Line a baking tray with parchment paper and place the meatballs on it. Bake for 40 minutes at 380⁰F/190⁰C.
  4. Add the cooked spaghetti, almond flakes and pesto sauce to a bowl. Mix them.
  5. Serve the meatballs over the pesto pasta.
Pan-Fried Pork Belly with Couscous

Pan-Fried Pork Belly With Couscous

If this recipe makes you think of Asian cuisine, then you are right. It’s the Asian cuisine that primarily inspired us here, but we also added an Arabic touch to it by using couscous. So, think of this flavored pan-fried pork belly as belonging to the world.

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Ingredients Needed for Pan-Fried Pork Belly With Couscous

10 ounces pork belly, chopped
1 tablespoon sweet chili sauce
1 teaspoon fish sauce
1 teaspoon oregano
1 teaspoon of five-spice powder
1 teaspoon soy sauce
1.5 tablespoon olive oil
1 tablespoon parsley, chopped
1 cup couscous
salt
hot water
more parsley (for seasoning)
black sesame (for seasoning)

How to Make Pan-Fried Pork Belly With Couscous

  1. Add the pork belly to a bowl. Season with sweet chili sauce, fish sauce, oregano, five-spice powder, and soy sauce.
  2. Mix to coat the meat.
  3. Mix in 1/2 tablespoon of olive oil.
  4. Heat 1/2 tablespoon of olive oil in a pan over high heat and add the flavored pork belly.
  5. Cook and stir until it browns, then add the parsley and stir it in. Set aside.
  6. Add the couscous to a bowl and season with salt. Add the remaining 1/2 tablespoon of olive oil and cover with hot water.
  7. Stir in, cover the bowl and let the couscous soak for 10 minutes.
  8. Mix the couscous with the meat, season with chopped parsley and black sesame and serve garnished with lime wedges.
Pan-Fried Pork Belly with Soy Honey Glaze

Pan-Fried Pork Belly With Soy Honey Glaze

Did you know that you can upgrade the already super-tasty pan-fried pork belly? You can do it the Asian way, by spicing them and shortly marinating them in soy sauce, honey, and brown sugar. Serve them with sweetened carrots and sour pickles. Now, is this salty sweetness or, sweet saltiness?

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Ingredients Needed for Pan-Fried Pork Belly With Soy Honey Glaze

3 ounces pork belly, sliced (6 strips)
2 teaspoons soy sauce
2 teaspoons honey
1 tablespoon brown sugar
1 teaspoon Chinese five-spice
nutmeg
4 carrots, julienned
1 tablespoon sugar
1 tablespoon lemon juice
6 lettuce leaves
3 pickles, julienned
sesame seeds (for garnishing)

How to Make Pan-Fried Pork Belly With Soy Honey Glaze

  1. Lay the pork slices in a roomy tray or dish. Drizzle with soy sauce and honey.
  2. Add the brown sugar and season with the Chinese five-spice and nutmeg. Carefully pat to coat the slices of pork. Set aside for 10 minutes.
  3. Add the carrot sticks to a bowl, sprinkle them with sugar, and drizzle them with lemon juice.
  4. Heat a pan over medium-high heat and transfer the marinated slices of pork belly to it.
  5. Fry for 8-10 minutes, or until crispy.
  6. Lay each slice on a lettuce leaf, then top with julienned carrot and pickles. Garnish with sesame seeds.
  7. You can serve them with a hot red sauce.
Pork Hock with Beans

Pork Hock With Beans

Pork hocks are intensely used in German and Asian cuisine and that’s because they’re delicious if you know how to cook them. Here we show you how to pair them with beans and how to irresistibly flavor everything with bay leaves, onion, tomato paste, and thyme. Let’s get on with it.

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Ingredients Needed for Pork Hock With Beans

bay leaves
1 tablespoon black peppercorns
2 pounds pork hock
¼ cup vegetable oil
2 onions, diced
1 red bell pepper, diced
2 pounds canned beans
1 cup of water
½ cup tomato paste
1 teaspoon salt
1 teaspoon pepper
thyme sprigs

How to Make Pork Hock With Beans

  1. Fill a medium pot halfway with water and heat it. Add 3-4 bay leaves, the peppercorns, and pork hock. Cover with the lid and cook for 50 minutes.
  2. Add the oil to a bigger pot and heat it over low-medium heat. Add the onion. Cook and stir until tender.
  3. Add the red bell pepper and stir it in.
  4. Add the beans, water, tomato paste, salt, and pepper. Stir them in and cook for 10 minutes.
  5. Transfer to a roomy baking dish. Place the cooked pork on top and season with thyme sprigs.
  6. Cover with the lid and cook for 40 minutes at 360⁰F/180⁰C.
Braised Pork Belly with Apples and Onions

Braised Pork Belly With Apples and Onions

The fatty pork belly is the celebrated pork cut from which the bacon is prepared. Only this time, we simply want to cook this delicious and popular cut. And we’ll do that by braising it. So, the first step is searing the pork in olive oil and the second is baking it covered at medium temperature. We’ll further flavor the meat in step two by cooking it with thyme, red onion, and apple. Step three: enjoy!

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Ingredients Needed for Braised Pork Belly With Apples and Onions

2 pounds of pork belly
1 tablespoon olive oil
salt
pepper
2 red onions, quartered
2 apples, cored and wedged
thyme
4 garlic cloves
1 cup vegetable stock
1 cup apple cider
fresh tarragon

How to Make Braised Pork Belly With Apples and Onions

  1. Cut the pork belly in half and score it. Drizzle with olive oil, season with salt and pepper and rub.
  2. Heat a pan over high heat, add the meat and fry it on both sides for 6 minutes.
  3. Add some of the red onions and apples to a baking dish. Season with thyme. Place the two pieces of seared pork belly on top.
  4. Add the remaining onion and apple wedges and the garlic. Pour the vegetable stock and apple cider, then season with more thyme.
  5. Cover with the lid and bake for 2 hours at 340⁰F/170⁰C.
  6. Serve the meat sliced and garnished with fresh tarragon.
Pork Tenderloin with Red Wine and Plume Sauce

Pork Tenderloin With Red Wine and Plum Sauce

Although not exactly braising per se, this pork tenderloin is getting some grill pan-searing here, which is followed by a 20-minute roasting at medium-high temperature. Now we’ll have plenty of time to put together a delicious plum sauce made with red wine. Our suggestion is to serve the meat thus flavored over rice.

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Ingredients Needed for Pork Tenderloin With Red Wine and Plum Sauce

1 pound pork tenderloin
1 tablespoon olive oil
fresh thyme, chopped
salt
pepper
3 garlic cloves
1 cup red wine
2 cinnamon sticks
3 plums, pitted
1 tablespoon plum jam

How to Make Pork Tenderloin With Red Wine and Plum Sauce

  1. Place the meat on the work surface, drizzle it with the olive oil, and season it with thyme, salt, and pepper. Rub in.
  2. Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat. Add the coated pork together with the garlic.
  3. Fry for 5-6 minutes on all sides until grill the grill marks appear.
  4. Transfer to the oven and roast for 20 minutes at 375⁰F/190⁰C.
  5. Pour the wine into a pot over low heat and season with thyme. Add the cinnamon sticks, plums, and plum jam. Season with salt and pepper and cook for 8 minutes.
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