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Pork Recipes

Sticky BBQ and Ginger Ribs

Ingredients

  • 1.5kg pork ribs
  • 1 cup whiskey
  • 20g fresh ginger, thinly sliced
  • 2 cloves garlic
  • 1 litre water

BBQ and Ginger Sauce

    1/2 cup whiskey
  • 2 cloves garlic
  • 1 tbsp finely grated ginger
  • 1/2 cup brown sugar
  • 1/2 cup malt vinegar
  • 1 cup tomato sauce
  • SERVES 4

Method

  1. Preheat oven to 200c
  2. Place the ribs, whiskey, ginger, garlic and water in a large saucepan over high heat and bring to the boil. Reduce the heat to low and cook for 1 hour
  3. While the ribs are cooking, make the barbecue and ginger sauce. Place the whiskey, garlic, sugar, vinegar and tomato sauce in a food processor and blend until smooth. Set aside
  4. Drain ribs and pat dry. Place on a large baking tray lined with non-stick baking paper and brush with the barbecue and ginger sauce. Roast for 35-40 minutes at 200c, brushing every 10 minutes with the sauce until sticky and golden

Recipe source: Donna Hay (2013) The New Classics

Pork and Fennel Meatballs

Ingredients

  • 2 1/2 tsp fennel seeds
  • 2 tbsp sea salt flakes
  • 1 cup fresh breadcrumbs
  • 1/4 cup milk
  • 750g pork mince
  • 100g piece flat pancetta, finely chopped
  • 1/4 cup chopped flat-leaf parsley
  • Olive oil, for cooking
  • Crusty bread, olive tapenade, sliced tomato and rocket leaves, to serve
  • SERVES 4

Method

  1. Preheat oven to 180c
  2. Place the fennel seeds and salt in a mortar and pestle and lightly crush
  3. Place the breadcrumbs and milk in a bowl and stand for 5 minutes
  4. Add the mince, pancetta, parsley and fennel-salt mixture and mix well for 2-3 minutes into balls
  5. Heat a non-stick frying pan over medium-high heat
  6. Add a little oil to the pan and cook the meatballs, in batches, until well browned on all sides
  7. Place on a baking tray and bake for 5-7 minutes or until cooked through
  8. Serve the meatballs with crusty bread, olive tapenade, sliced tomato and rocket leaves

Recipe source: Donna Hay (2010) Fast, Fresh, Simple

Caramelised Pork with Pear and Rocket Salad

Ingredients

  • 2x 235g pork cutlets, trimmed
  • Olive oil, for brushing
  • Sea salt and cracked black pepper
  • 1/4 cup malt vinegar
  • 2 tbsp caster sugar
  • 1 large piece lemon rind
  • 12 sage leaves

Pear and Rocket Salad

  • 1 firm brown pear, very thinly sliced
  • 30g rocket leaves
  • 1/2 cup shaved parmesan
  • Olive oil, for drizzling
  • SERVES 2

Method

  1. Heat a frying pan over high heat
  2. Brush the pork with the oil and sprinkle with salt and pepper
  3. Add the pork to the pan and cook for 2-3 minutes each side or until well browned. Set aside
  4. Add the vinegar, sugar, lemon rind and sage to the pan and bring to the boil
  5. Allow to rapidly simmer for 5 minutes or until thickened and slightly syrupy
  6. Return the pork to the pan and cook for 3-4 minutes each side or until the pork is cooked to your liking
  7. Combine the pear, rocket and parmesan and place on serving plates with the pork
  8. Remove the lemon rind from the pan and spoon the sauce over the pork
  9. Drizzle the salad with olive oil

Recipe source: Donna Hay (2010) Fast, Fresh, Simple

Chinese-Spiced Pork Loin Rack

Ingredients

  • 1x 2.8kg (10 bone) pork loin rack
  • 2 tsp Sichuan peppercorns
  • 1 tsp Chinese five-spice powder
  • 2 whole star anise
  • 1 tsp ground cinnamon
  • 1 tbsp sea salt flakes
  • 1 tbsp olive oil
  • 250g fresh ginger, sliced
  • SERVES 6

Method

  1. Preheat the oven to 220c
  2. Using a small, sharp knife score the pork skin at 1cm intervals
  3. Place the peppercorns, five-spice, star anise and cinnamon in a non-stick frying pan over high heat and cook for 1 minute or until fragrant
  4. Place the spices in a mortar and pestle and pound until well combined
  5. Add the salt and mix to combine
  6. Rub the pork with the oil and half the spice mix, reserving remaining mixture
  7. Place the ginger on a baking tray and top with the pork/li>
  8. Roast for 25-30 minutes
  9. Reduce the temperature to 170c and roast for a further 55-60 minutes or until cooked to your liking
  10. Slice into cutlets and serve with reserved spice mix

Recipe source: Donna Hay (2013) The New Classics

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