Friday, 28. March 2008


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 Pork and Bacon.



Bacon and Mushroom pasties


1 tablespoon olive oil

1 large onion, finely chopped

1 garlic clove, finely sliced

300g cup mushrooms, coarsely chopped

4 slices bacon, coarsely chopped

cup sour cream

100g Swiss Emmental cheese, grated

salt and pepper

1 tablespoon chopped fresh dill

flour for dusting

4 sheets frozen puff pastry

1 egg, beaten



Pre heat oven to 220C (200C fan-forced). Heat oil in a large frying pan over medium high heat; add onion, garlic, mushrooms and bacon and cook for 5 minutes. Add the sour cream and dill. Reduce heat and simmer for 5 minutes. Remove from the heat and stir through cheese.


Meanwhile, place pastry sheets onto a floured surface and cut around a 24cm round plate to make a circle. Place a quarter of the filling in the middle of each pastry circle. Brush the edge with egg, fold over and press edges to seal. Make a small hole in the top and brush with remaining egg, bake in the oven for 15 minutes. Serve hot with a dressed green salad.     4



Bacon and Spinach Strudel.



teaspoon Italian herbs

1 leek, chopped into pieces

1 cup diced bacon

3 cups chopped spinach, drained

2 tablespoons plain flour

5 sheets filo pastry

can Carnation evaporated skim milk

freshly ground black pepper

2 teaspoon French mustard


Heat 1 tablespoon margarine in a saucepan, saut the leeks and bacon until bacon is browned, add flour, mix well and cook for 2-3 minutes. Gradually stir in the milk then add the herbs, mustard and pepper, bring to the boil, stir well, then simmer for 2-3 minutes. Allow to cool then fold in the spinach.


Melt a little margarine in a saucepan (or microwave) and brush onto one side of filo pastry sheets, spoon the spinach mixture down the centre of each pastry sheet,  roll each sheet, tucking in each end. Place rolls on to an oven tray covered with baking paper, bake in preheated 200C oven for 25 mins.



Curried pork and banana fillets.


1 kg pork fillets

4 bananas

plain flour

300ml sour cream

2 medium onions

350 grams button mushrooms

1 teaspoon crushed garlic

50gram butter

cup milk

chicken stock powder


2 tablespoons curry powder


Pork.     Slice pork fillets into medallions and flatten with food tenderizing hammer, lightly fry in pan, place in baking dish.


Sauce.     Slice the bananas into small pieces and place on top of the pork. Peel the onions and cut into rings, place in a frying pan with the butter, add the sliced mushrooms and the garlic and lightly fry. Add 2 to 3 tablespoons of plain flour, mix well, add the cream, stir. Continue to stir until sauce is of a thick creamy nature. Stir in the milk. Add 1 tablespoons of chicken stock, stir , add 1 teaspoon salt and curry powder, continue to stir and cook on low heat for 10 mins.


Spread all of the sauce over the pork and the bananas. Top with shredded cheese. Bake in a 180C oven for 30-40 minutes or until golden brown. Serve with rice  4.



Curried Pork Rissoles



600 gram pork mince

1 teaspoon crushed garlic

cup fresh coriander, chopped

cup fresh mint, chopped

2 teaspoon Garam masala*

1 teaspoon sea salt flakes

250 gram dipping breads**

75 gram Asian Salad

cup mango chutney

2 limes, cut into wedges to serve

1 egg

cracked black pepper (to taste)


Minted Yoghurt

200gram Greek style yoghurt

2 tablespoons fresh mint, finely chopped

1 tablespoon lime juice


*(Garam masala is a traditional Indian spice blend that usually contains fennel, cinnamon, caraway, black pepper, cloves and cardamom)
**(Use any flat wrap bread, naan, roti, or chapatti, cut into pieces about 15cm x 8cm))



Combine pork, garlic, herbs, egg, garum masala, pepper and salt in a large bowl, mix well. Form the mixture into about 12 rissoles. Cook the rissoles on a heated oiled pan until browned all over and cooked through. Place the bread on the hot plate and toast each side lightly.


Combine all ingredients in a small bowl.

To serve

Mix a tablespoon EV Olive oil into the salad, toss to mix well, place salad onto a large serving dish or plate. Arrange the rissoles, breads, minted yoghurt, mango chutney and lime wedges onto the serving dish, place dish on table. Place ingredients of choice onto a piece of bread, wrap and eat. 4



Honey glazed pork.


750 gram pork fillets

1 teaspoon crushed garlic

2 tablespoons tomato sauce

2 tablespoons soy sauce

cup honey


Combine garlic, sauces and honey in large bowl, mix well. Add pork, turning to coat with marinade. Cover, allow to stand in refrigerator for at least 2 hours. Drain fillets, retain marinade. Place pork on rack in baking dish, cook in 2250C oven for 30 minutes or until cooked. Baste frequently with marinade while cooking. Serve with boiled vegetables of choice.



Maple pork roast.


1.5kg boneless rind-less pork roast

100gr rind-less bacon

200ml maple syrup

1kg peeled sweet potatoes


Cut potatoes into large pieces. Wrap the pork with the bacon, securing with tooth picks. Place in a deep baking dish and pour maple syrup over, then bake in a 200C oven for 20 minutes, remove from oven, add potatoes return to oven, reduce temp to 170C and roast for 45 minutes or until pork is cooked. Slice pork and serve with potatoes and steamed green vegs. Drizzle with pan juices. 6



Mongolian meatballs.


500 gram pork mince

1 cup stale breadcrumbs

cup Mongolian stir-fry sauce

1 egg, lightly beaten

4 spring onions, thinly sliced

vegetable oil

150 gram thin rice stick noodles

150 gram snow peas, thinly sliced

1 red capsicum, thinly sliced

60 gram snow pea sprouts

cup sweet soy sauce

2 tablespoons lime juice

2 tablespoons sesame oil

toasted sesame seeds and lime slices to serve

2 teaspoons brown sugar


Mix soy sauce with lime juice, sugar and sesame oil, stir well, set aside. Combine mince, breadcrumbs, stir-fry sauce, egg and half the spring onions in a large bowl, mix well. Roll level tablespoons of mixture into balls. Heat a small amount of oil in a large frying pan, cook the meatballs in batches until browned all over and cooked through, adding more oil as necessary.


Dry cooked balls on paper towel. Place noodles in a saucepan, cover with water, add pinch of salt, bring to the boil and simmer until noodles are soft, strain in a colander and rinse under hot water. Add noodles, meatballs, snow peas, capsicum, sprouts and remaining spring onions, mix well, drizzle with soy sauce mixture and toss to combine. Serve sprinkled with sesame seeds and lime slices.     4



Pork and potatoes.


750 gram pork fillet  

 4 large potatoes, chopped into 2cm cubes

cup diced bacon  

 cooking oil

50 gram butter (or margarine)  

 Aust or French mustard paste

1 can old beer  

 1 tablespoon sugar

200 ml cream  

 salt and pepper to taste

parsley to garnish


Melt butter in heavy based pan, fry potatoes until brown on all sides, remove, add diced bacon and brown, remove from pan and mix potatoes and bacon together. Slice pork into 2-3 cm pieces, coat lightly with mustard, fry pork until lightly browned on all sides, remove from pan, set aside. Layer potato/bacon mixture onto bottom of lightly greased bowl, add pork, bake in 180C oven for 20 mins.


While pork is baking, pour beer into frying pan, add sugar and simmer until mixture is reduced to 1/3 original volume, add cream, and stir for further 3-4 minutes until mixture becomes a smooth paste.  Spoon sauce over pork with potato/bacon mixture, garnish with parsley. 



Pork Chop casserole.


6 loin pork chops (2cm thick)  

 6 medium potatoes, sliced

1 teaspoon crushed garlic  

 440gram condensed cream mushroom soup

1 tablespoon butter  

 1 teaspoon dried thyme

1 carrot sliced  

 salt and pepper to taste


Combine the mushroom soup with can water, set aside. Grease casserole dish, layer half the potatoes on bottom of dish, season with salt and pepper, arrange chops over potatoes, add carrots and spread garlic over, arrange remainder of potatoes over all, sprinkle on thyme. Pour in soup mix, bake in 180C oven uncovered for 1 hour, serve with green salad. 4


Pork and beef kebabs


1 kg pork fillet, cut into 3 cm cubes

 pack beef chipolatas

2 lemons, cut into wedges  

 fresh bay leaves

Fresh green beans (to serve)  

 olive oil spray

Loaf sour dough bread.


Cut bread into 2cm slices, then cut each slice into pieces about the same size as the pork pieces. Spear a piece of pork with a skewer, then add a bay leaf, then bread, then lemon, then a chipolata, then pork, then bread, then lemon then a bay leaf then another piece of pork. Place skewers into a baking dish and give a good spray with olive oil, place into a 2000 fan forced (2100 normal oven) for about 10 minutes, turn skewers, and back into oven for a further 10 mins. Meanwhile, steam beans for a few minutes until they are blanched, arrange in centre of plate, place one or two skewers on beans, serve.



Pork and salsa wraps.



600 gr pork fillet  

 olive oil

35gram taco seasoning mix  

 16 soft corn tortillas

1 butter lettuce, torn apart  

  cup light sour cream



1 cups corn kernels  

 3 medium tomatoes, chopped small

1 red onion, chopped finely  

  cup chopped fresh coriander

Balsamic vinegar


Pork.     Combine the port, oil and seasoning mix in a medium bowl, stir to coat meat well, set aside in fridge for at least an hour. Remove and cook in an oiled pan until it is browned and tender, slice into thin strips. Warm the tortillas in a large frying pan until slightly browned.


Salsa.     Combine the corn, tomato, onion and coriander in a medium bowl, drizzle a small amount of Balsamic vinegar over and mix well.


Place all ingredients on table in separate serving bowls.      4



Pork Chop casserole.


6 loin pork chops (2cm thick)  

 6 medium potatoes, sliced

1 teaspoon crushed garlic  

 440gram condensed cream mushroom soup

1 tablespoon butter  

 1 teaspoon dried thyme

1 carrot sliced  

 salt and pepper to taste.


Combine the mushroom soup with can water, set aside. Grease casserole dish, layer half the potatoes on bottom of dish, season with salt and pepper, arrange chops over potatoes, add carrots and spread garlic over, arrange remainder of potatoes over all, sprinkle on thyme. Pour in soup mix, bake in 180C oven uncovered for 1 hour, serve with green salad.      4



Pork chops Peking style.


Pork                                                            Sauce

1 kg pork chops  

 1 clove garlic

1cm piece green ginger  

 3 tablespoons white vinegar

teaspoon salt  

 3 tablespoons tomato sauce

teaspoon sesame oil  

 1 teaspoon lemon juice

1 egg  

 2 tablespoons sugar

2 teaspoons plain flour  

 2 teaspoons dry sherry (opt)

2 teaspoons corn flour  

 2 teaspoons Worcestershire sauce

1 teaspoon soy sauce  

  teaspoon chilli sauce

6 shallots

2 sticks celery

1 green capsicum

oil for deep frying


Sauce:   Combine all ingredients in bowl, mix well.


Pork:     Remove skin from pork, cut meat into 5cm pieces, place in bowl. Squeeze the juice from the ginger in garlic press into a separate bowl, discard ginger fibres. Add salt, sesame oil, egg, flours and soy sauce and mix well. Pour over meat. Cut the shallots into 5cm pieces, add half the shallots to the pork and let stand for at least 1 hour. Remove the shallots and discard.


Heat oil in pan, add the pork and brown in batches. Return all pork to pan and cook for further 1 minute. Remove again. Drain all oil from pan, then add remaining shallots, chopped celery and capsicum and stir fry for 1 minute. Add meat and sauce and cook for 1 minute or until heated through.     4



Pork Chow Mein.


2 tablespoons peanut oil  

 2 teaspoons crushed garlic

500g pork mince  

 2 teaspoons fresh ginger, finely chopped

500g pkt Thai mix rice & veg  

 2 tablespoon Sweet Soy

cup chicken stock  

 2 tablespoons cornflour

cabbage, or Chinese cabbage or bok choy, shredded


Heat oil in a wok or large frying pan. Stir-fry garlic and ginger for 1 minute, add pork, stir-fry for 4 to 5 minutes, breaking up with a spoon as it cooks. Stir in the frozen vegetables. Cook over a high heat for 3 to 4 minutes. Blend combined soy sauce, stock and cornflour into wok. Cook, stirring until mixture boils and thickens. Toss through cabbage. Cook until slightly wilted. Serve immediately, garnish with bean sprouts.     4



Pork cutlets with capsicum.


4 pork loin cutlets  

 1 red and 1 yellow capsicum (thinly sliced)

1 teaspoon crushed garlic  

 1 small chilli (seeded and chopped)

1 large red onion (thinly sliced)  

 1 tablespoon balsamic vinegar

cup tomato sauce  

 fresh parsley (finely chopped)

2 tablespoons olive oil  

 salt and pepper to taste


Heat the olive oil in a heavy base pan then add capsicums, garlic, chilli and onion and cook slowly (for 10 minutes) or until capsicum is soft. Add balsamic vinegar, parsley and tomato sauce, stir for 1 minute and set aside.  Brush pork on both sides with a little oil. Cook on BBQ or char grill plate until medium done and juices run clear. Do not overcook.  Spoon the capsicum relish into the centre of serving plates and top with the cutlets.  Serve with a mixed green salad.  4



Pork fillet with celery.


Pork                                                         Sauce

500 gram pork fillet  

 1 tablespoon tomato sauce

1 clove garlic, crushed  

 1 teaspoon Worcestershire sauce

3 teaspoons cornflour  

 2 tablespoons water

1 teaspoon sugar  

 1 teaspoon sugar

teaspoon salt  

  teaspoon salt

1 teaspoon soy sauce  

 1 chicken stock cube

3 sticks celery, diagonally sliced  

 1 tablespoon hoi sin sauce

1 small carrot, thinly sliced  

 3 teaspoons barbecue sauce

cup oil


Sauce:   Combine all ingredients in bowl, mix well.


Pork:     Cut pork into thin slices. Combine garlic, cornflour, sugar, salt and soy sauce in bowl, mix well and let stand for at least 30 minutes.  Add oil to a pan, heat and when hot add meat, cook over high heat until golden grown. Add celery and carrot, stir over heat for 1 minute then remove all ingredients from pan, drain excess oil. Add sauce mix, heat and stir until sauce boils and thickens. Add pork and vegetable mixture, mix well, and when heated through serve.   4



Pork fillets with mustard sauce.


Pork                                                            Sauce

4 pork fillets  

 1 cup water

2 teaspoons curry powder  

 1 chicken stock cube, crumbled

30 gram butter or margarine  

 2 teaspoon lemon juice

1 tablespoon lemon juice  

 2 teaspoons French mustard


2 tablespoons cream


2 teaspoons cornflour, small amount water


salt and pepper to taste


Sauce:     Place water in saucepan, add stock cube, lemon juice, mustard and cream. Combine cornflour with a little water to form a smooth paste, add to saucepan, bring to boil, stirring while sauce thickens. Reduce heat, simmer for 3 minutes. Season with salt and pepper.


Pork:     Trim all fat from pork. Sprinkle curry powder on sheet of greaseproof paper, roll fillets in curry powder to cover all sides of meat. Melt butter in baking dish, add meat, pour lemon juice over and bake uncovered for 15 minutes at 180C until tender. Spoon juices over meat while it is cooking, remove from oven, slice thinly, and serve with sauce and choice of vegetables.



Pork fillets with curry sauce.


4 pork fillets (about 250g each)  


2 tablespoons mango chutney  

 2 tablespoons oil

1 onion  

 2 tablespoons sultanas

1 teaspoon curry powder  

 1 teaspoon cornflour

cup water


Remove any excess fat from fillets, rub with salt. Spread chutney evenly over fillets. Heat oil in baking disk, add fillets, cook over high heat on stove top until lightly browned on all sides. Bake in 180C oven for 20 25  minutes, or until meat is tender. Spoon pan drippings over meat once or twice while cooking. Remove fillets from dish, slice, arrange on serving plate and keep warm.  Place baking dish on hot plate, add chopped onion and cook until transparent. Add sultanas and curry powder, gradually stir in blended cornflour and water, stir until sauce boils and thickens.  Spoon over fillets.   6



Pork steaks with mango.


500 gram pork steaks  

 2 tablespoons soy sauce

2 teaspoons corn flour  

 1 small chicken stock cube, crumbled

vegetable oil  

 1 teaspoon crushed garlic

170 can mango pulp  

 6 shallots, chopped


Dissolve stock cube in cup boiling water, allow to cool. Cut pork into thin strips, combine soy, cornflour, garlic, shallots and chicken stock in bowl, cover and let stand in refrigerator for 1 hour. Heat 2 tablespoons oil in pan, add pork mixture, stir over heat until pork is browned all over, add mango pulp, stir until all ingredients are heated through. Serve with crusty bread and fresh garden vegetables.



Pork spareribs.

1kg pork spareribs  

 1 cup sweetened pineapple juice

1 tablespoon honey  

 1 tablespoon soy sauce

1 tablespoon lemon juice  

 2 tablespoon fruit chutney

1 tablespoon tomato sauce  

 2.5cm green ginger, finely chopped

2 teaspoon cornflour  

 2 tablespoon water


Cover spare-ribs with water in pan. Bring to boil for 3 minutes, remove from heat and drain. Put meat in baking dish in single layer. Combine pineapple juice, honey, soy sauce, lemon juice, chutney, tomato sauce and ginger. Pour over ribs, cover and let stand in fridge for 2 hours. Drain and set aside the marinade. Mix the cornflour in small amount of water until it becomes a smooth paste, add to marinade, stir over heat until mixture boils and thickens.


Place meat on wire rack in baking dish, cook in 180C oven for 30 minutes or until ribs are tender, brushing occasionally with the sauce. Serve ribs on plate with sauce spooned over.   4



Roast Pork.


2kg rack of pork  

 2 large red onions, cut into wedges

2 zucchini's, sliced  

 1kg butternut pumpkin, cut into cubes

1 large red capsicum, sliced  

 2 teaspoon crushed garlic

olive oil, for brushing  

 2 teaspoons mixed herbs

2 x 500g packs frozen Pom Poms  

 2/3 cup apple sauce

1/3 cup cranberry sauce  

 salt and lemon juice


Preheat oven to very hot (250C.) Score skin with a sharp knife and rub in salt and  lemon juice to achieve crisp crackling. Place on a roasting rack, in a large baking dish and cook in hot oven for 30 minutes or until the rind forms the crackle. Reduce the heat and cook in a low oven (150C) and roast for about 2 hours (cook for 30 minutes for each 500g of meat), or until cooked.  About 45 minumtes before the pork is finished, brush the vegetables with olive oil and sprinkle with dried mixed herbs. Place the vegetables in the dish with the pork for the last 45 minutes of cooking time. Add the frozen pom poms for the last 15 minutes of cooking time. Blend together the apple and cranberry sauce and heat gently in a small saucepan. Serve with the roasted vegetables and apple cranberry sauce.   6


Alternate method


Preheat oven to 240C (220C fan forced). Place pork on an open tray in a baking dish, skin side down. Pour enough water into the baking dish so as not to touch the pork. Add a sprig of rosemary to the water. Bake for 20 minutes. Turn the pork so that the skin is facing upwards. Sprinkle with salt. Bake for a further 20 minutes. Reduce heat to 200C (180C fan forced) and cook for a further 20 minutes. Allow to rest for 10 minutes before slicing.



Satay pork stir-fry.


4 pork steaks  

 olive oil

1 tablespoon curry powder (to taste)  

 1 carrot, chopped

1 potato, chopped  

  cup frozen peas

1 small zucchini, sliced  

 4 small yellow squash, sliced

420 gram can baby corn, drained  

 230 gram can water chestnuts, drained

cup smooth peanut butter  

  cup honey

1 tablespoon soy sauce  

 1 tablespoon cornflour

1 cup water boiled  

 rice to serve


Remove any fat from pork, slice into thin strips. Heat 2 tablespoons oil in wok, add pork and stir fry for 3 minutes or until tender, turning often. Remove from pan, cover with alfoil to keep warm. Heat an additional 2 tablespoons oil in wok, stir in curry powder, add carrot and potato, stir fry for 3 minutes or until carrot starts to soften, add remaining vegetables, stir fry for 5 minutes. Blend cornflour with small amount of water until mixture is smooth. Return pork to pan, add peanut butter, honey, soy sauce, water and cornflour paste, increase heat and continue to stir until mixture boils and thickens. Serve over boiled rice.



Savoury Pork in Lettuce Cups (Pork San Choy Bau). 


500g pork mince  

  teaspoon grated ginger

1 teaspoon crushed garlic  

 3 spring onions, finely chopped

1 tablespoon vegetable oil  

  230g sliced water chestnuts, drained

1 tablespoon sweet soy sauce  

 1 tablespoon oyster sauce

iceberg lettuce, torn into cups  

cup bean-sprouts

1 small carrot, finely shredded  

 sweet chilli sauce

salt and pepper to taste


Heat oil in a wok or frying pan, and cook ginger, garlic and spring onions over a medium heat for 1 minute. Add pork and water chestnuts and cook for further 6-7 minutes or until cooked. Stir in sauces, salt and pepper and cook for a further 2 minutes. Serve pork mince in lettuce cups, topped with bean sprouts and carrot.  Drizzle a little chilli sauce on top.    4



Savoury pork chops.


6 pork chops  

 3 slices of lemon

1 onion, sliced into rings  

 1 red capsicum, cut into thin strips

cup tomato sauce  

 1 green capsicum, cut into thin strips

cup brown sugar  

 2 tablespoons butter or margarine

salt and pepper to taste


Melt butter in pan, lightly brown chops. Line baking dish with alfoil, place chops on foil, add all other ingredients to top of chops, then cover with foil and seal. Bake in 180C oven for 1 - 2 hours.



Soy Pork Steak & Potato Bake.


cup sweet soy sauce juice   

1 orange

1 tablespoon honey  

 1 teaspoon fresh ginger, finely chopped

880g Pork Leg Steaks  

 6 medium potatoes, thinly sliced

cup grated parmesan cheese 410g can potato bake - Rosemary & Garlic


Combine soy, orange juice, honey and ginger. Mix well. Place pork in a shallow dish, pour over marinade and marinate, covered in the refrigerator for 1-2 hours.

Place the potatoes layered into an ovenproof dish. Pour over potato bake sauce, sprinkle with cheese, bake uncovered in a moderate oven (190C) for 1 hour or until potatoes are tender.


Prior to the potatoes coming out of the oven, drain the pork from the marinade, place into a preheated, lightly oiled frying pan. Cook on a medium heat for 2 to 3 minutes on each side. Do not turn more than once during cooking to ensure the meat stays tender. Serve pork steaks drizzled with left over marinade and accompany with potatoes and steamed green vegetables. 4



Stir Fried pork and noodles


cup chicken stock

6 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon unseasoned rice vinegar

1 teaspoon Asian sesame oil

teaspoon chilli oil

1 medium carrot, cut into matchsticks

500 gram egg noodles

2 tablespoons vegetable oil

Salt and freshly ground pepper

3 tblsps finely sliced fresh ginger

1 small green capsicum , cut into matchsticks

2 shallots finely chopped

1 cup mung bean sprouts

500 gram boneless pork, preferably shoulder or butt, thinly sliced across the grain


In a small bowl, combine the stock, soy sauce, mustard, vinegar, sesame oil and chilli oil, set aside. In a large pot of boiling water, blanch the carrot for 1 minute then using a slotted spoon, transfer the carrot to a plate and set aside. Add the noodles to the boiling water and cook, stirring, until they are al dente, about 5 minutes. Drain the noodles, place in a colander and rinse under cold water, once cooled, lift them occasionally with your fingers to help dry them out, set aside. Meanwhile, in a large, deep pan or wok, heat the vegetable oil until shimmering.


Add the pork slices in a single layer, season with salt and pepper and cook over high heat, without stirring, until browned on the bottom, about 2 minutes. Stir a few times, then add the ginger and stir-fry over moderately high heat until fragrant, about 2 minutes. Add the capsicum and carrot and stir-fry for 1 minute. Add the noodles to the pan and toss until well combined. Add the soy sauce mixture, shallots and bean sprouts and toss until heated through. Transfer to a large, shallow bowl and serve with fresh green salad.  Serves 6



Sweet and sour pork.


1 kg lean pork chops  

 3 teaspoons sugar

3 tablespoons soy sauce  

 1 egg yolk


 oil for deep frying

1 large onion, sliced into rings  

 8 shallots, sliced diagonally

1 red capsicum, cut into large pieces  

 125 gram mushrooms, sliced

cup white vinegar  

 2 sticks celery, sliced

3 tablespoons oil (extra)  

 440 gram can pineapple pieces

2 tablespoons tomato sauce  

 1 med cucumber (choice), sliced and d

1 cup water  

 1 chicken stock cube, crumbled

1 teaspoons cornflour (extra)  

 pepper and salt to taste


Combine sugar, 1 tablespoons soy sauce and egg yolk and stir well. Cut meat into 2cm squares, place in soy sauce mixture, stir until meat is coated. Cover and leave for 1 hour, stirring occasionally. Drain the meat from the marinade and toss it lightly in cornflour. Put the marinade aside. Heat the oil in a hot wok, and cook the meat until it is golden brown and cooked through. Do this in batches so the meat cooks well. Drain the meat on paper towel.


Heat 3 tablespoons oil in a large pan, add all the vegetables, saut 3 minutes. Drain the pineapple, add the syrup to the marinade, stir well, add to the vegetables. Add the remaining soy sauce, tomato sauce, vinegar and stock cube, stirring continuously. Blend extra cornflour with small amount of water, add to pan, bring to boil, stirring while mixture thickens. Add pineapple pieces and pork, season with salt and pepper, stir until all combined. Serve over boiled rice.    4-6



Thai coconut pork curry.


600 gram diced lean pork  

 560g jar Kan-Tong Thai coconut curry stir fry

Extra Virgin olive oil  

 toasted flaked almonds

steamed jasmine rice  

 lime wedges


Heat small amount of oil in large saucepan over high heat, add small amount of meat at a time and brown well. Return all meat to saucepan, add entire contents of sauce, simmer over moderate heat for 20 mins. Serve over steamed rice, garnish with toasted almonds and lime wedges.  4



Vienna Schnitzel


1 litre oil for deep frying  

 6 pork sirloin filets

145g plain flour  

 220g dry bread crumbs

2 eggs  

 60 ml milk

salt and pepper to taste


Heat deep-fryer to 180C. Place meat on a solid, level surface and pound with a mallet until it is about 5mm thick. Place the flour and bread crumbs in separate dishes. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another plate. Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Coat with the breadcrumbs by lightly pressing the crumbs into the meat. Place meat on large plate, cover with plastic wrap and put in fridge for at least hour. Remove, deep fry in cooking oil until golden brown.      6



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