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home>>family>>food & cooking>>pork dishes

Pork Dishes


Sweet and sour pork

450g lean pork cut into 3cm cubes 5
6g flour
1 egg lightly beaten
teaspoon salt
Small amount cold water, approximately 75ml
Oil for deep-frying

Mix flour, egg and salt in bowl. Add just enough water to make a thick batter. Coat pork cubes in batter and deep fry until golden brown. Serve with basic sweet and sour sauce and boiled rice

Oven pork chops

1 large onion cut into thick slices
4 lean pork chops
1 tin tomatoes 450g
1 small capsicum (green, red or yellow pepper)
teaspoon chilli powder
1 teaspoon salt 1 teaspoon pepper
125ml water
1 tablespoon oil

Put oil into large saucepan, when hot add chops which have been sprinkled with salt and pepper and seal both sides. Add onion and cook until translucent. Add rest of ingredients, cover and cook until tender (40 minutes). Serve with boiled potatoes and French stick.

Oven barbecued spare-rib

675g spareribs cut into 8cm pieces
1 teaspoon 5 spice powder
4 tablespoon oil
3 table spoons tomato puree
1 teaspoon garlic puree
teaspoon ginger puree
1 teaspoon salt

Place all ingredients into bowl and mix. Coat spare-ribs and place in hot oven (230c mark 8) on wire rack. Roast for half an hour. Meanwhile make basic chilli sauce. When spare-ribs are done, put into pan with chilli sauce and simmer for 30-min. Serve with fried rice.

Stir-fried pork

450g lean boneless pork. Cut into thin strips
2 teaspoons dry sherry or rice wine
2 teaspoons light soy sauce
teaspoon corn flour
1 medium onion thinly sliced
teaspoon salt
teaspoon sugar
2 tablespoons oil

Put pork, sherry, soy and corn flour into bowl, let stand for 15 minutes. Heat wok or frying pan on high heat, add oil. When oil is hot add pork mix and onion. Stir-fry until pork is cooked. About 5 minutes. Serve with fried rice and prawn crackers.

Crispy belly pork

1kg belly pork in one piece
1 tablespoon salt
1 tablespoon soy sauce
1 teaspoon five spice powder
Boiling water

Pour a kettle of boiling water over the skin. Drain and dry. Rub with salt and leave for 45 minutes. Score skin into a diamond pattern. Pierce meat with skewer in several places. Rub the soy and five-spice powder into pork. Cover and leave for 1 hour. Place pork skin side up into roasting tin and roast in hot oven (230c mark 8) for 20 minutes. Lower heat (200c mark 6) and continue to cook for 50 minutes or until pork is tender and the skin is crisp. Serve with boiled egg noodles, bean shoots and basic chilli sauce.

Toad in the hole

4 - 6 pork sausages
Yorkshire pudding batter
1 tablespoon oil
2 tablespoons lard
1 tin mixed vegetables

Put oil into frying pan and slowly fry sausages until light gold. Turn oven on to (220c mark7). While sausages are cooking, put baking tray (28x18cm) and lard into oven. When hot put in sausages and pour over batter. Cook on high shelf 25-30 minutes. Serve with mashed potato and heated mixed vegetables. Basic brown sauce.

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