Pork Stroganoff

Pork Stroganoff
Serves 4

Ingredients
350g/12oz lean pork fillet
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
25g/1oz plain flour
2 tablespoons tomato purée
400ml/14fl oz chicken stock
100g/4oz button mushrooms, sliced 1 large green pepper, seeded and diced
1/2 teaspoon ground nutmeg
4 tablespoons low-fat Greek-style yogurt salt and freshly ground black pepper

• Trim away any excess fat and silver skin from the pork, then cut the meat into slices 1cm/1/2in thick.
• Heat the oil in a large saucepan, and gently sauté the pork, onion and garlic for 4–5 minutes until lightly browned.
• Stir in the flour and tomato purée, pour in the stock and stir to mix thoroughly. Add the mushrooms, green pepper and nutmeg. Season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes until the pork is tender and cooked through.
• Remove the pan from the heat and stir in the yogurt. Serve the pork and sauce immediately, on a bed of boiled rice.

Tangy Pork Fillet

Tangy Pork Fillet
Serves 4

Ingredients
400g/14oz lean pork fillet
3 tablespoons orange marmalade grated zest and juice of 1 orange
1 tablespoon white wine vinegar dash of Tabasco sauce salt and freshly ground black pepper
For the sauce
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, seeded and thinly sliced
1 tablespoon cornflour
150ml/5 fl oz orange juice

• Preheat a charcoal barbecue until hot. Lay a large piece of doublethickness foil in a shallow dish. Put the pork fillet in the centre of the foil, and season with salt and pepper.
• Heat the marmalade, orange zest and juice, vinegar and Tabasco in a small pan, stirring until the marmalade melts and the ingredients combine. Carefully pour the mixture over the pork, and wrap the meat in the foil, making sure that the parcel is well sealed so that the juices cannot run out.
• Place the parcel over the hot barbecue coals, and barbecue for about 25 minutes, turning the parcel occasionally.
• For the sauce, heat the oil and sweat the onion for 2–3 minutes until soft. Add the pepper and sauté for a further 3–4 minutes.
• Remove the pork from the foil and set on the barbecue rack. Pour the juices into the pan with the onion and green pepper.
• Barbecue the pork for a further 10–20 minutes, turning, until cooked through and golden on the outside.
• In a small bowl, mix the cornflour with a little of the orange juice to form a paste. Add to the sauce with the remaining orange juice, and cook, stirring, until the sauce thickens. Slice the pork, spoon the sauce over, and serve with rice and a green salad.

Chilli-Flavoured Pork

Chilli-Flavoured Pork
Serves 4

Ingredients
2 tablespoons dried wood ear mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed with 11/2 teaspoons water to form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1/2 teaspoon finely chopped fresh root ginger
2 spring onions, finely chopped, with the white and green parts separated
2 celery sticks, thinly sliced
1/2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine a few drops of sesame oil

• Soak the wood ear mushrooms in warm water for about 20 minutes, then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the remaining cornflour paste and sesame oil. Stir until the sauce has thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.

Pork Chow Mein

Pork Chow Mein
Serves 4

Ingredients
250g/9oz egg noodles
4 tablespoons vegetable oil
2 tablespoons light soy sauce
250g/9oz pork fillet, cooked and sliced into thin shreds
100g/4oz French beans, topped and tailed
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon Chinese rice wine
2 spring onions, finely sliced
1/2 teaspoon sesame oil

• Cook the noodles in boiling water according to the packet instructions, then drain and rinse under cold water. Drain again, then toss with 1 tablespoon of the vegetable oil.
• Heat 1 tablespoon of the vegetable oil in a wok until hot. Add the noodles, and stir-fry for 2–3 minutes with 1 tablespoon of the soy sauce, then remove to a serving dish and keep warm.
• Heat the remaining oil, and stir-fry the pork and beans for 2 minutes. Add the salt, sugar, rice wine, remaining soy sauce and half the spring onions to the wok.
• Stir the mixture in the wok, adding a little water if necessary, then pour on top of the noodles and sprinkle with the sesame oil and the remaining spring onions. Serve hot.

Loin of Pork in Wine Sauce

Loin of Pork in Wine Sauce
Serves 4

Ingredients
1 tablespoon vegetable oil
1 garlic clove, crushed
5 black peppercorns, crushed
4 pork chops
50g/2oz plain flour
1 onion, finely chopped
50g/2oz red pepper, seeded and chopped
50ml/2fl oz beef stock
50ml/2fl oz dry white wine
1 tablespoon red wine vinegar

• Heat the oil in a frying pan, and add the garlic and peppercorns. Pat the pork dry with kitchen paper, and dredge in the flour. Sauté on both sides until golden brown. Remove from the pan and set aside.
• Add the onion and red pepper to the pan, and sauté until softened. Add the stock, wine and vinegar, and stir well.
• Return the pork to the pan, and simmer slowly, uncovered, for 30 minutes, turning halfway through. Serve hot with boiled rice.

Pork with Apples

Pork with Apples
Serves 4

Ingredients
500g/1lb 2oz lean pork fillet
2 teaspoons sunflower oil
150ml/5fl oz vegetable stock
150ml/5fl oz dry rosé wine
1 tablespoon chopped fresh thyme
1 tablespoon clear honey
2 green dessert apples, cored, sliced and tossed in 1 tablespoon freshly squeezed lemon juice
175g/6oz fresh blackberries
2 teaspoons corn flour
4 teaspoons lemon juice
Salt and freshly ground black pepper

• Trim away any fat and silvery skin from the pork fillet, and cut into 1cm/1/2in thick slices.
• Heat the oil in a non-stick frying pan, add the pork slices and sauté for 4–5 minutes until browned all over. Using a slotted spoon, remove the pork and drain on kitchen paper. Reserve the pan juices.
• Pour the stock and wine into the pan with the juices, and add the thyme and honey. Mix well, bring to a simmer and add the pork and apples. Continue to simmer, uncovered, for 5 minutes.
• Add the blackberries, season with salt and pepper, and simmer for a further 5 minutes. Mix the cornflour with the lemon juice and add to the pan – stir until the sauce has thickened. Serve hot with boiled potatoes.

Braised Pork Slices

Braised Pork Slices
Serves 4

Ingredients
700g/11/2lb boned pork steaks
3 tablespoons groundnut oil
3 garlic cloves, minced
1 teaspoon white wine vinegar
2 tablespoons medium sherry
175ml/6fl oz chicken stock
1 tablespoon corn flour, mixed with 25ml/1fl oz water to form a paste
900ml/11/2pt vegetable oil for deep-frying
2 egg yolks, beaten with
1 teaspoon water)
150g/5oz fresh breadcrumbs

For the paste
2 tablespoons cooked long-grain rice
1/2 teaspoon granulated sugar
1 teaspoon dried baker’s yeast
2 tablespoons light soy sauce
2 tablespoons warm water

• To make the paste, use a mortar and pestle to pulverize the rice. Combine with the sugar, yeast, soy sauce and warm water, and leave to stand in a warm place for 30 minutes to activate the yeast.
• Slice the pork steaks across the grain into strips. Heat the groundnut oil in a wok until it begins to smoke. Add the pork strips and stir-fry until they lose their pinkness, repeating in batches until all the pork is browned. Add the garlic to the wok and stir briefly. Pour in the prepared paste, vinegar, sherry and stock, then bring to the boil and add all the pork slices. Reduce the heat, add the cornflour paste and stir well. Cover and simmer for 30 minutes. Remove the pork to a large platter, reserving the sauce in the wok, and leave the pork to cool.
• Heat the vegetable oil in a clean wok. Dip the pork pieces in the egg mixture, then in the breadcrumbs, to cover thoroughly. When the oil is hot, slip in a slice of pork as a test – it should lightly brown in about 1 minute. Deep-fry the pork in batches for 11/2–2 minutes. Reheat the sauce, and pour over the pork. Serve immediately.

Herbed Pork Cutlets

Herbed Pork Cutlets
Serves 4

Ingredients
1 egg
75g/3oz dried breadcrumbs
50g/2oz fresh basil, chopped
2 tablespoons chopped fresh oregano
1 tablespoon freshly grated
Parmesan cheese
1 teaspoon chopped fresh thyme
450g/1lb pork cutlets
2 tablespoons vegetable oil salt and freshly ground black pepper

• In a shallow dish, lightly beat the egg. In a separate dish, stir together the breadcrumbs, basil, oregano, Parmesan, thyme, salt and pepper.
• Dip the pork into the egg to coat well, and then press into the breadcrumb mixture, turning to coat all over.
• In a large frying pan, heat half the oil over a medium heat. Working in batches, cook the pork for 8–10 minutes until just a hint of pink remains inside, turning once during the cooking time and adding the remaining oil if necessary. Remove from the pan and divide among four serving plates. Serve hot with accompanying salad or vegetables.

Pork Crumble

Pork Crumble
Serves 4

Ingredients
For the filling
1 green dessert apple, plus extra apple slices, to garnish
1 tablespoon freshly squeezed lemon juice
1 tablespoon vegetable oil
450g/1lb minced pork
1 onion, sliced
25g/1oz plain flour
150ml/5fl oz milk
150ml/5fl oz vegetable stock
50g/2oz broccoli florets
50g/2oz canned sweet corn kernels, drained

For the topping
50g/2oz instant oatmeal
50g/2oz plain flour
15g/1?2oz butter
25g/1oz Red Leicester cheese, grated

• Preheat the oven to 180°C/350°F/Gas mark 4.
• For the filling, peel, core and dice the apple, and toss in the lemon juice (do not cut the apple slices until ready to garnish).
• Heat the oil in a large pan and fry the pork for 5 minutes. Add the onion and continue to fry for a further 3 minutes. Stir in the flour and cook for 1 minute. Pour in the milk and stock and bring to the boil, stirring all the time. Add the broccoli, sweetcorn and diced apple. Spoon the mixture into four individual ovenproof dishes.
• For the topping, mix together the oatmeal and flour, then rub in the butter using your fingertips until the mixture resembles coarse crumbs.
• Spoon the topping onto the pork mixture, and press down using the back of a spoon. Scatter the cheese over the top, and place in the oven. Cook for 45 minutes. Garnish with slices of apple and serve at once.

Chinese Spare Ribs

Chinese Spare Ribs
Serves 4

Ingredients
150ml/5fl oz light soy sauce
2.5cm/1in piece of fresh root ginger, grated
3 teaspoons five-spice powder
1/4 teaspoon dried red chilli flakes
4 garlic cloves, crushed
125ml/4fl oz sunflower oil
1kg/21/4lb pork spare ribs, chopped into 5cm/2in pieces
31/2 tablespoons clear honey

• In a large bowl, mix together the soy sauce, ginger, five-spice powder, chilli flakes, garlic and 31/2 tablespoons of the sunflower oil. Add the pork and toss to coat.
• Cover the top with cling film, and marinate in the refrigerator for 24 hours, shaking occasionally.
• Drain the pork through a colander into a saucepan. Put a heavy frying pan with the remaining sunflower oil over a medium heat. When very hot, add the ribs a few at a time and sear, transferring to the saucepan with the marinade when browned. Bring the contents of the saucepan to the boil, reduce the heat and cover with a lid. Simmer gently for 30–45 minutes until the meat is tender.
• Remove the lid and stir in the honey. Increase the heat and reduce the sauce, tossing and stirring until the water content has evaporated and the ribs are covered with a rich glaze. Serve warm.

Sausage and Bean Casserole

Sausage and Bean Casserole
Serves 4

Ingredients
8 pepperoni sausages
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and cut into strips
400g/14oz canned chopped plum tomatoes
2 tablespoons sun-dried tomato paste
400g/14oz canned cooked cannellini beans

• Prick the sausages all over with a fork. Cook under a preheated grill for 10–12 minutes, turning occasionally, until brown all over. Set aside and keep warm.
• Heat the oil in a large frying pan. Add the onion, garlic and green pepper, and sweat for 5 minutes, stirring occasionally, until softened.
• Add the tomatoes to the frying pan and leave the mixture to simmer for about 5 minutes, stirring occasionally, or until slightly thickened.
• Stir the sun-dried tomato paste, cannellini beans and reserved sausages into the mixture in the frying pan. Cook for 4–5 minutes until the mixture is piping hot. Add 4–5 tablespoons water if the mixture becomes too dry during cooking.
• Transfer the casserole to serving plates, and serve hot with mashed potato or rice.

Italian Pork Escalopes

Italian Pork Escalopes
serves 4

Ingredients
2 tablespoons olive oil
4 garlic cloves, finely sliced
small bunch of fresh sage leaves
4 pork escalopes, around
50g/2oz each
4 slices Parma ham
4 tablespoons grated Gruyère cheese
flour for dredging
150ml/5fl oz crème fraîche
50g/2oz spring onions, chopped
1 tablespoon white wine vinegar
salt and freshly ground black pepper

• Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage leaves until golden brown. Remove and drain on kitchen paper. Cool, reserving some for the garnish.
• Put each escalope between two pieces of cling film, and beat with a rolling pin until very thin.
• Put a slice of ham, 1 tablespoon of the Gruyère and some of the garlic and sage leaves on each escalope. Season with salt and pepper. Fold the pork in half and season again. Flatten the open edges with a knife to seal. Dust lightly with flour.
• Heat the remaining oil in a heavy frying pan over a medium heat. Cook the pork for 3–4 minutes each side.
• Mix the crème fraîche, spring onions and vinegar together.
• Serve the pork, garnished with the reserved garlic and sage, and a grinding of pepper, and accompanied by the crème fraîche mixture

Roast Fillet Of Pork With Peaches

Roast Fillet Of Pork With Peaches
serves 6

Ingredients
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground
black pepper
2 pork fillets
2 tablespoons vegetable oil
3 tablespoons clear honey
2 tablespoons water
3 peaches, halved and stoned Salt

• Preheat the oven to 220°C/425°F/Gas mark 7. Grease a medium roasting tin.
• In a small bowl, mix the coriander, cinnamon and pepper. Lay the pork in the roasting tin, and sprinkle the mixed spices over the top. Spoon the oil over. Bake the pork in the oven for 20 minutes.
• Meanwhile, put the honey and water in a small pan, and warm very gently, stirring, until the honey has dissolved.
• After the first 20 minutes’ cooking time, put the peach halves, cut side up, around the pork. Pour the honey mixture over the pork and peaches,and season the pork with salt. Cook for a further 20 minutes, basting from time to time.
• Remove from the oven, and leave to rest for 5 minutes before serving the pork accompanied by the peaches and pan juices.

Pork And Brown Bean Sauce

Pork And Brown Bean Sauce
serves 4–6

Ingredients
50ml/2fl oz brown bean sauceA
2 tablespoons hoisin sauce
175ml/6fl oz chicken stock
1/2 teaspoon granulated sugar
2 tablespoons groundnut oil
3 garlic cloves, finely chopped
6 spring onions, sliced, white and
green parts separated
650g/1lb 6oz minced pork
500g/1lb 2oz fresh noodles

• In a small bowl, combine the bean and hoisin sauces, stock and sugar, and mix until smooth.
• Heat a wok over a high heat, add the oil and swirl. Add the garlic and white part of the spring onions, and stir-fry for 15 seconds. Add the pork and stir-fry over a high heat for 3 minutes or until the meat has browned. Add the bean mixture, reduce the heat and simmer for 7–8 minutes.
• Meanwhile, cook the noodles in a large saucepan of boiling water for 4–5 minutes until tender. Drain and rinse, then serve with the pork

Pork With Stilton

Pork With Stilton
serves 4

Ingredients
350g/12oz boneless pork steaks,
cut into 1cm/1/2in cubes
plain flour for coating
25g/1oz butter
1 tablespoon white wine vinegar
75ml/3fl oz red wine
75g/3oz Stilton cheese, crumbled
salt and freshly ground black pepper

• Season the flour with salt and pepper. Dredge the pork thoroughly in the seasoned flour. Heat the butter in a frying pan, and gently fry the pork until lightly browned and cooked through. Remove from the pan using a slotted spoon, and keep warm.
• Drain the fat from the pan and pour in the vinegar and wine. Stir, scraping up all the meat residues, and bring to the boil. Reduce the heat to very low, and stir in the Stilton until it has melted. Taste and season with salt and pepper.
• Spoon the sauce over the pork, then serve immediately

White Pork With Pak Choi

White Pork With Pak Choi
serves 4

Ingredients
100g/4oz boneless pork shoulder
1 tablespoon cornflour
450g/1lb pak choi
3 tablespoons groundnut oil
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh root ginger
1/4 teaspoon salt
50ml/2fl oz chicken stock
1/2 teaspoon granulated sugar
1 teaspoon dry sherry

• Slice the pork against the grain into thin strips about 5cm/2in x 1cm/1/2in. Combine the cornflour with 11/2 tablespoons water to make a paste.
• Separate the outer fleshy stalks from the centre stalk of the pak choi and discard the centre stalk. Wash the outer stalks and diagonally slice into 8cm/3in pieces.
• Swirl the oil around in a very hot wok. When the oil begins to smoke, add the pork and stir-fry for about 1 minute until the meat is seared. Add the pak choi, garlic and ginger. Stir-fry until the green leaves are bright and shrivelled, stirring constantly.
• Add the salt, stock, sugar and sherry. When the liquid begins to boil, cover the wok and steam for 30 seconds or less on high heat, until the stalks are tender but still crisp.
• Remove the meat and vegetables using a slotted spoon and set aside. Stir the cornflour paste into the remaining cooking liquid to make a light sauce. Serve immediately.

Baked Cranberry Pork Chops

Baked Cranberry Pork Chops
serves 4

Ingredients
4 pork chops
1 teaspoon onion powder
300ml/10fl oz cranberry sauce
2 tablespoons soft brown sugar
1 teaspoon ground ginger
pinch of ground nutmeg
250g/9oz carrots, cut into strips
1 teaspoon cornflour
1 tablespoon chopped fresh flat-leaf parsley

• Preheat the oven to 190°C/375°F/Gas mark 5.
• Sprinkle the chops with the onion powder on both sides, and set aside.
• In a medium saucepan, heat the cranberry sauce, brown sugar, ginger, nutmeg and 2 tablespoons water for about 2 minutes until the cranberry sauce is melted.
• Put the carrots in a large casserole dish, and arrange the pork chops over the carrots. Spoon the cranberry sauce mixture evenly over the pork chops. Cover and bake the oven for about 45 minutes until the pork is thoroughly cooked.
• Remove the chops to a serving plate and scatter the carrots over them.
• Pour the sauce remaining in the casserole into a medium saucepan.
• Combine the cornflour with 1 tablespoon water to make a paste. Stir into the saucepan and cook for about 2 minutes, stirring, until sauce is clear and thickened.
• Spoon over the pork chops and sprinkle with parsley. Serve immediately

Aubergine With Pork And Prawns

Aubergine With Pork And Prawns
serves 6

Ingredients
4 large aubergines
150g/5oz minced pork
200g/7oz prawns, peeled and deveined
3 shallots, chopped
1 tablespoon vegetable oil
4 garlic cloves, crushed
1 tablespoon malt vinegar
1 tablespoon Thai fish sauce
2 tablespoons canned cooked soya beans, rinsed
1 teaspoon granulated sugar
salt and freshly ground black pepper

• Preheat the oven to 230°C/450°F/Gas mark 8. Cook the aubergines whole in the oven or barbecue them directly over a strong heat until the skins are burnt. Toss the aubergines into cold water, then peel and cut the flesh into large pieces. Put the pieces in a serving dish.
• Mix the pork and prawns together. Season with salt and pepper, and set aside.
• Sauté the shallots in the oil until browned. Remove the shallots and drain on kitchen papper. Use the oil remaining in the pan to sauté the garlic. When the garlic is soft and golden, add the pork and prawn mixture and sauté for a few minutes over a medium heat.
• Add the vinegar, fish sauce, soya beans and sugar, and mix in well. Cover and cook for a few minutes. Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar. Serve hot.