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Meat - Pork

                                               Please scroll down for the following PORK Recipes
CHINESE PORK        Serves 4

4 pork chops
4 large tomatoes, chopped
4 inches of cucumber, chopped
1 large onion, chopped
1 large banana, chopped into ½ inch pieces
½ glass vinegar
Seasoning to taste

Cut the rim of fat off each chop and dice into ½ inch cubes. Fry until crisp and brown. Drain on kitchen paper and set aside.

Remove the lean pork from the bone and cut into cubes.

Fry the onion without browning then add cucumber, tomatoes and bananas.

Place in a casserole dish with vinegar, salt and pepper, and the cubes of pork.

Cook in a medium oven for 1 hour or until the pork is tender.

Add the crisp pieces of pork fat when serving.

While the casserole is cooking place the bones in a small tin in the oven and cook until brown. Freeze in a plastic bag and use to make stock at a later date, adding water to cover a stock cube, vegetables and other flavourings.

8oz (227g) pasta twists
4 large sausages
2 tablespoons oil
4 bacon rashers, chopped
2 leeks, sliced
4oz (114g) frozen peas
10.4oz (295g) can condensed cream of mushroom soup
1 teaspoon chopped thyme or 1 teaspoon dried thyme
Grated cheese
Cook pasta twists in plenty of water or according to the packet instructions. Drain.
While pasta is cooking, grill sausages until well browned and cut each into four.
Heat oil in a large saucepan or frying pan.

Cook bacon and leeks until bacon is browned and leeks tender
Add peas and soup to the pan.

Heat gently until soup reaches simmering point.
Add the sausages and pasta.

Stir well until pasta is well coated with the sauce.

Season and sprinkle with the thyme.    Simmer for 2–3 minutes.

Garnish with thyme sprigs and sprinkle with grated cheese.   Serve straight away. 

CHINESE STROGANOFF            Serves 8
 In this dish – a combination of Russian Beef Stroganoff and Chinese Steamed Beef – everything is cooked together without any previous frying, which means that not only is it a breeze to prepare, but also none of the flavour is lost. This recipe is from a South African cookbook.

1kg fillet of beef
1 large onion, coarsely grated
2 cloves of garlic, crushed
300g mushrooms, sliced
300ml chicken stock
50ml soy sauce
50ml dry white wine
75ml cornflour
5ml dry mustard
5ml oil
200ml sour cream

Slice fillet into thin strips across the grain. Divide between 2 medium or 1 large shallow baking dish, arranging in a single layer and add onion, garlic and mushrooms.

Whisk together stock, soy sauce, wine, cornflour, mustard and oil. Pour over meat and mushrooms, stir gently to moisten, then cover and stand for 3 hours.

Uncover, and bake at 180ºC for about 35 mins or until meat is cooked and gravy is thick and brown.

Swirl in cream and return to oven for 5 mins to heat through.

SAVOURY RICE WITH BACON         Serves 4 as a main course
9oz (250g) long grain rice (dry weight)
1 onion, medium to large
8 rashers back bacon, fat removed
as many mushrooms as you like
14oz (400g) tin chopped tomatoes
any additional frozen vegetables that you’ve got e.g. oriental, or peas & corn, or mixed veg – amount is flexible

Boil rice in salted water for 8–10 minutes until cooked.
Peel and cut up onion.
Cut bacon into small pieces.
Using a large frying pan and some cooking oil, fry bacon and onion, add mushrooms.
Then add tin of tomatoes and frozen vegetables.
When all above is cooked, stir in cooked, drained rice.
(Can sprinkle with soy or teryaki sauce to taste at table.)

CITRUS LAMB CHOPS     Allow per person:

1 good sized or 2 small lamb chops
2 orange slices
1 lemon slice
1 onion slice (red onion would look nice)
½ tablespoon runny honey
Salt and freshly ground black pepper

Pre-heat oven to 180ºC; 170ºC for a fan oven.

Trim off excess fat from chops.   Sprinkle chops well with salt and pepper, and place each on a square piece of greased foil.

Place 2 orange slices, 1 lemon slice and 1 onion slice on each chop, and pour over ½ tablespoon (2 teaspoons) of honey. Wrap the chop in the foil to form parcels.

Place on baking dish and bake in a moderate oven (180ºC; 170ºC for a fan oven) for 1-1½ hours.

Serve, allowing each person to open their own parcel.

11/2lbs (700g) pork fillet
4 slices parma ham
4 sprigs sage and some leaves
1 tablespoon olive oil
seasoned flour for coating
1 small egg
2 tablespoons breadcrumbs
salt and pepper
4 fl oz (100ml) white wine
1oz (28g) butter
a splash of lemon juice

Cut the pork in 8 slices and flatten them with a rolling pin until very thin (easiest between two sheets of greaseproof paper).

Put a few sage leaves on each escalope, then a slice of parma ham and another slice of pork on top.

Flour the pork sandwich, then coat in beaten egg and breadcrumbs. Heat oil in a frying pan.

Cook until the underside is brown, then turn over carefully and cook for a further 4–5 minutes.

Throw the white wine into the pan with the butter and lemon juice.  Swirl the pan to mix the sauce.

Add salt and pepper to taste.    Decorate with sage sprigs.

HUNGARIAN PORK         Serves 6
25g (1oz) butter
1kg (2.2lbs) pork fillet, cubed
1 medium onion, finely chopped
1 crushed clove of garlic
1 tablespoon paprika
1 tablespoon plain flour
75ml (3 fl oz) beef stock
60ml (2 fl oz) sherry
15ml (1 tablespoon) concentrated tomato puree
150g (5oz) button mushrooms
150ml (1/4 pint) sour cream
salt and pepper

Fry the pork cubes in butter until browned all over. Transfer to plate.

Add the onion, garlic and paprika and fry until onion is soft.

Stir in flour. Cook for one minute.  Add stock, sherry and tomato puree and bring to boil.

Return the pork to the pan, cover and simmer for 1 hour until the pork is tender.

Stir in mushrooms, season and simmer for 5 minutes.   Add sour cream just before serving.


Pork fillet - tenderloin steak bashed thin by butcher – slice
at an angle into smaller pieces
Flour (to dust meat)
Honey Mustard Marinating Sauce (EPC brand) from
100ml white wine
142ml double cream

Using a large non-stick frying pan, pan-fry floured meat until brown on both sides. Set aside and keep warm.

In the same pan, add the Honey Mustard Sauce. Scrape up and combine residue, add white wine, mix and reduce. Add cream and combine.

Return meat to the pan, mix and heat thoroughly.   Serve with creamed mash potatoes.

(Try using sliced chicken breasts as an alternative.)


4 pork steaks
½ lb dried apricots
1 large onion
A little olive or sunflower oil
2 sticks celery
1 small red pepper, sliced
1 large carrot, diced
¼ lb mushrooms, sliced
1 chicken cube, salt, pepper, flour, dried tarragon
Juice and grated rind of 1 orange
Approx. 1 pint water

Soak apricots in orange juice and rind overnight or for 6 hours beforehand.

Fry onion gently in oil and reserve.

Put flour, salt, pepper and dried tarragon in bowl and coat pork steaks. Fry in the pan, after the onions, to brown each side (approx. 3 minutes each side).

Arrange pork steaks and onion in large flat casserole, and add carrot and celery, apricots and juice.

Make up chicken cube and water and add to above. Cover with lid or foil and cook in moderate to slow oven for 1½ hours.

Add red pepper, mushrooms and adjust seasoning. Add more water if consistency is too thick. Reduce to slow oven and cook for another ½ hour.

Serve with rice or mashed potatoes and vegetables of your choice - broccoli is ideal!

2 tablespoons vegetable oil
12 oz pork steak, thinly sliced
12 oz mixed vegetables e.g. carrots, red pepper, onion, finely sliced
2 tablespoons orange juice
1 tablespoons brown sugar
1 tablespoons light soy sauce
2 teaspoons cornflour
1 x 3 oz bunch watercress, washed, drained and roughly chopped

Stir fry the pork in extremely hot oil for 5 mins and strain out of the oil.

Stir fry vegetables until hot but crisp.

Mix together the orange juice, brown sugar, soy sauce and cornflour, and add to pan.

Return pork to the pan, add watercress and tumble over a high heat for a few seconds.

Serve immediately with rice.

My husband hates vegetables but loves meat, but this recipe seems to work.
6 large sausages baked in the oven with some small jacket potatoes
2 cooked chopped parsnips
3 garlic cloves, crushed
1 apple, chopped
8 mushrooms
pinch of fresh sage
1 teaspoon whole grain mustard
1/2 pint (284ml) stock
olive oil
Sweat the onion in some olive oil until clear, then add chopped parsnips, garlic, mushrooms and apple.

Sweat for 5 minutes.   Add sage, mustard, gravy and stock.  Simmer until parsnips are soft.

Add sausages and serve with a jacket potato.

1 small onion, halved and thickly sliced
3 thick pork sausages cut in half
1 large carrot, peeled and cut in chunks
1 large or 2 medium potatoes, skin left on, cut into chunks
200g (8oz) chunk swede, peeled and cut into big chunks (or use another large carrot)
1 tablespoon sunflower or vegetable oil
stock cube – any type
Crumble half the stock cube into a mug and top up with boiling water. Stir until dissolved.

Heat the oil in a frying pan, then fry the onion and sausage pieces for 5 minutes until the meat is browned, but not cooked through.

Tuck the vegetable chunks around the sausages and onion, season well with black pepper and salt to taste and then add 4 tablespoons of the stock.
Cover the pan with a lid or large piece of foil, making sure there are no gaps at the edges.

Turn the heat to medium and leave for 25 minutes until the vegetables are tender and the sausages cooked through.

Stir at the end of cooking time – the vegetables will have caramelised against the bottom of the pan and almost all the cooking liquid will have been absorbed.
These pan-cooked vegetables go really well with almost anything and have lots more flavour than boiled.

Brown a chicken breast in the pan instead of the sausages. Great served with some fresh, green vegetables as a quick, alternative Sunday roast.

Or make a panful of vegetables, top with cheese and finish under the grill for a gooey, vegetarian dish.

Fry rashers of bacon instead of the bangers. When the potatoes are cooked, make a space at the side of the pan and crack in 2 eggs. Re-cover the pan and cook gently for 5 minutes until the eggs have set.


50ml oil
450g pork and herb sausages
225g onion, sliced
225g carrots, sliced
1 can (400g) tomatoes
1 can (400g) chickpeas
1 can (400g) red kidney beans
25ml cornflour
350ml stock
1 tablespoon Tabasco sauce
50ml tomato paste
Salt and pepper

Heat the oil in a medium flameproof casserole.

Add the sausages and brown evenly. Remove and cut each into 2 or 3 pieces.

Lower the heat and add the onions and carrots, stirring until beginning to soften.

Return the sausage pieces to the casserole and add tomatoes, chick peas and kidney beans (drained and rinsed if tinned).

Blend the cornflour with a little stock and add to the casserole with the remainder of the stock, Tabasco, tomato paste and seasoning.

Bring to the boil, cover and cook at 170ºC, Gas Mark 3 for 1-1½ hrs.

Serve with crusty or garlic bread.


1 medium sized onion
8oz (227g) streaky bacon or bacon pieces
3oz (85g) Red Leicester Cheese

8oz (227g) self raising flour
4oz (113g) shredded suet
1 level teaspoon dried herbs
1/2 level teaspoon salt
1/2 level teaspoon pepper

Prepare steamer. Grease a 11/2 pint pudding basin and a double thickness of greaseproof paper to cover basin.
Peel and roughly chop onions, place in basin. Remove rind and bone from bacon, cut into small pieces and add to onion.

Grate cheese finely.  Place all pastry ingredients into a bowl. Mix lightly using a fork.

Lightly mix in about 8 tablespoons of water to form a soft dough.

Place dough on a well-floured surface and knead gently with the finger tips until smooth.

Divide dough in two. Cut one piece in half and cut a small piece from the other half.
Roll out the smallest piece of dough into a small round shape to fit the bottom of the basin. Press lightly into place.

Sprinkle over a little bacon, onion and cheese.  Roll out a second slightly larger piece of dough.

Repeat previous steps, graduating the size of the dough and finishing with the largest piece.

Cover basin with paper, making a pleat in paper to allow pudding to rise.

Tie down securely with string, making a loop over the top of the basin. Place basin in steamer or saucepan.   Cook for 1 3/4 hours.
Remove basin carefully from steamer or saucepan, remove paper, invert the pudding onto a warmed serving dish.

Serve the pudding with a brown onion sauce or a thick brown gravy.

Serves 18 - Reduce all ingredients proportionately for less servings.
Sometimes it is more convenient to cook 2 medium sized joints of gammon rather than one very large one.
2 x 2.5kg (51/2lbs) smoked gammon joints
8 tablespoons vegetable oil
7.5cm (3 inch) piece of root ginger, grated
8 tablespoons maple syrup
6 tablespoons dark soy sauce
12 star anise, optional

Preheat oven to Gas Mark 6 (200°C/400°F).

Put the joints in a roasting tin and pour over 4 tablespoons oil.   Cover with foil and roast for 1 hour 50 minutes or 20 minutes per lb (450g).

Mix together the ginger, syrup, soy sauce and the rest of the vegetable oil in a bowl.
Take the gammon out of the oven, remove the foil and allow it to cool a little, then carefully peel away the tough skin covering the fat.

Score the fat, using a criss-cross pattern, stud with the star anise if using, then pour over the ginger sauce.

Continue to roast for another 20 minutes or until glaze is golden brown.
Slice and serve one joint warm.

If both joints are not needed, cool the other one, wrap in foil and chill until needed.

HAM SANDWICH SUPPER            Serves 2
This is a gentle little supper dish, like a savoury bread and butter pudding, especially useful for using up any left-over ham sandwiches after a party! You can double up for any amount of sandwiches or people, but for two people:

2 rounds of ham sandwiches, lightly spread with mustard
3/4 pint milk
2 eggs
pepper and salt
grated cheese
Preheat oven to Gas Mark 4 (180°C/350°F)
Cut the sandwiches into 4 and put in a suitably sized dish, layered point side up.

Beat the milk, eggs and seasoning together and pour over sandwiches. Sprinkle with as much grated cheese as you like!

Bake in oven until lightly set, crispy and brown, about 30 minutes.    Enjoy with a salad.

HAM, CHICKEN AND MUSHROOM PIE             Serves 6–8
1 free range chicken (about 5lbs – 2.5kg)
1 stick celery
2 carrots, halved
1 onion, halved
2 sprigs of fresh thyme and parsley
1 litre or 11/2 pints of water or chicken stock
450g (1lb) mushrooms
400g (14oz) cooked ham cut into cubes (or you can use bacon lardons)
250mls (1/2 pint) single cream
50g (2oz) butter
25g (1oz) plain flour
450g (1lb) peas
450g (1lb) puff pastry
egg to glaze
Place the chicken in a large saucepan or stock pot along with the carrot, onion, celery, herbs and cover with the stock (or water). Season with salt and pepper.

Simmer for about 1 1/4 hours or until the chicken is cooked.   Discard the vegetables from the stock, strain the liquid and save.

Let the chicken cool slightly before removing the meat from the carcass.  Chop roughly, put into a large pie dish (10 x 14in or 25 x 35cm), then add the peas (frozen are fine) and chopped ham.

If using lardons, fry them first in a little butter and when cooked add the mushrooms and cook for 3 to 4 minutes until soft.  Add to chicken mixture.

Make the sauce by melting the remaining 1 oz butter, add the flour to make a roux and slowly add the stock.

Finally add the cream, season to taste and simmer until thickened.  Pour over the chicken mixture.

Roll out the pastry, cover the mixture and glaze with the egg.

Cook for about 30 minutes on Gas Mark 6 (200°C/400°F) until browned.

Delicious with creamy mashed potatoes.