Category: Pork

Lidia Bastianich’s Linguine with Bacon and Onions

.Reading time 3 minutes.

Serves: 4 – 6

I described this recipe to a cooking mate and he said, “so you cooked Carbonara” and I said “sort of, though with onions and less egg yolks” and he said said “so you cooked Carbonara with onions”.

He’s right, though I’m typing it because it is a sensational pasta – one where Nat made our own linguini – as well that the addition of the onions really are lovely, especially with the size of the cut of the onion.

If making your own pasta, we always use this amazing Kitchenaid pasta dough recipe and suggest you do too!

Fresh pasta is your every-time trump card.

Find the thickest bacon you can find, crisp it up, open a good red and this is a thoroughly enjoyable lunch.

Another Lidia win.

Ingredients

Salt
180gm slab bacon, ideally in one piece – or thick bacon
2 tbsp extra virgin olive oil
2 large yellow onions, , sliced 1.5cm thick (about 3 cups)
1 1/2 c hot chicken stock
500gm linguini
3 egg yolks
1 c freshly grated Parmesean cheese
Freshly ground black pepper

Method

  1. Bring a large pot of salted water to the boil.
  2. Cut the bacon into 1cm slices and heat the olive oil in a large, heavy skillet over a medium-high heat. Add the bacon and cook, stirring, untilthe bacon is lightl browned, but still soft in the centre, about 6 minutes.
  3. If there is more and 3 – 4 tbsp of fat in the skillet at this point, pour off the excess. If less, top up to 3 – 4 tbsp with olive oil. Add the onions and cook until wilted though still crunchy, about 4 – 5 minutes. Add the stock, bring to the boil and adjust the heat to a lively simmer. Cook until the liquid us reduced by half.
  4. Meanwhile, cook the pasta until al dente reserving some pasta water.
  5. Laddle a cup of the pasta water and add it to the sauce along with the drained pasta. Bring to the boil, stirring to coat the pasta with sauce and adding stock or water as necessary to make it a generous coat.
  6. Remove the pan from the heat and add the egg yolks one at a time, tossing them through the pasta. Add the grated cheese and black pepper, toss through and serve.

Rodney Dunn’s Pork Burger’s with Pear Relish and Onion Rings

.Reading time 2 minutes.

Serves: 6

READER WARNING: this receipe contains a spoiler on the final episode of Succession.

This is a great burger.

And my goodness, it was made even better by incredible, freshly baked milk buns by Nat.

Though back to the burger.

It’s tight. It’s sophisticated. It’s not a homemade burger.

The pear relish is a wonderful addition.

And a side of onion rings?

We plated this for the last episode of Succession. A real weeknight treat and wow, didn’t it make the night special.

Poor Kendall Roy. Though he never had it in him. Good call Shiv. You won.

I have adapted the onions.

Ingredients

700gm minced pork
2 cloves of garlic, finely chopped
2 golden shallots, finely chopped
Sea salt
Ground white pepper
2 tbsp olive oil
400gm red cabbage, finely shredded
1/2 c whole-egg mayonnaise
6 burger rolls, halved
Barbecue sauce to serve

Pear relish

2 Packham pears, halved, core removed and thinly sliced lengthways
2 cinnamon quills
4 cloves
1/2 c caster sugar
1/4 c cider vinegar

Onions rings

For deep frying: vegetable oil
2 onions, cut into 5mm rings, separated
300ml buttermilk
4 eggs, beaten
2 c all-purpose flour

Method

  1. For the pear relish, combine all the ingredients in a saucepan and stir over a low heat until the sugar disolved. Increase the heat and cook, stirring occassionally for 20 minutes, until syrupy and the pears are soft. Cool.
  2. Combine pork, garlic and shallots in a large bowl, season with sea salt and white pepper and mix until well combined, Form into 6 patties and refrigerate for at least 30 minutes.
  3. For onion rinds, heat oil to 180c. Emerse the onion rings in the butter milk, then in the egg and finally in the flour. Deep-fry for 1-2 minutes or until golden. Drain on paper towels and season to taste.
  4. Heat olive in a large frying pan, add ptties and cook over medium-high heat for 4-5 minutes each side or until just cooked throough. Combine cabbage and mayonnaise and season to taste. Toast cut side of buns, top with cabbage, patties and barbecue sauce, spoon over pear relish, sandwich and serce immediately with the onion rings.

Antonio Carluccio’s Tuscan Pasta with Pork Sauce

.Reading time 3 minutes.

Serves: 6

This was a pretty astonishing pasta we cooked as part of a slow, Saturday-night in Italian date-night.

Astonishing for two reasons.

Firstly, Nat made fresh fettuccini and fresh pasta always gives you a major speed bump. (Note, this recipe calls for pici, a handmade, spaghetti like pasta. The flavours of the pasta call for a thicker pasta like this and so Nat kept our fettuccini thick and it was amazing. The sauce is substantial so you will want a substantial pasta to pair.)

If making your own pasta, we always use this amazing Kitchenaid pasta dough recipe and suggest you do too!

Homemade pasta; an automatic tick.

Secondly, the sauce is so strong, so nuanced, so restrained and subtle, all at the same time. Together with the fresh pasta, this is a dish that says, see what I can do?

We really were lost for words. Whereas the point of a ragu is to overwhelm with flavour, this ragu just swam under the surface is the most wonderful way. It was a bloody triumph.

We’ve fallen into a bit of a Saturday-night pasta habit. It’s not necessarily our evening of peak cooking, though it should be the most enjoyable.

Finding a new and genius pasta each time is hard. My fallback is so often Antonio Carluccio and he never fails.

Make your own pasta. Slow cook that ragu. Plenty of Parmesan. And I promise this will absolutely wow you. 2-hats.

I have slightly adjusted this recipe.

Ingredients

400gm pici or pinci (or the largest spaghetti as possible)
80gm pecorino cheese or Parmesan, freshly grated

Pork ragu

6 tbsp olive oil
1 small onion, finely chopped
1 celery stalk, finely diced
1 carrot, finely diced
500gm pork pork mince (not too fatty)
100ml dry red wine
500gm polpa di pomodoro or chunky passata
7 dry bay leaves
Salt and pepper

Method

  1. Heat the oil in a pan, add the onion, celery and carrot and fry gently until soft. Add the meat and cook until the liquid evaporates and then brown the meat slightly.
  2. Add the wine and let the alcohol evaporate. Stir in the tomato pulp and add the the bay leaves and some seasoning. Cook very slowly for two hours.
  3. Cook the pasta until al dente and then toss with the the sauce. Serve with grated cheese.

Aun Koh’s Char Siu using Sous-vide

.Reading time 4 minutes.

Serves: 4 – 8 depending on serving size

Nat and I cooked this 6 years ago and neither of us has forgotten it.

It’s by a blogger Aun Koh who clearly loves his food and travel. Great photography and attention to detail.

He is a total sous-vide snob and whilst he loves pork belly, pork neck is his go-to for being a leaner cut.

Essentially, marinate for 36 hours and then sous-vide for 24 hours. Glaze and cook in the oven on a temperature high enough that the door falls off.

And that’s it. Just add rice.

And OMG. After that sous-vide, this is a meal you’re going to remember.

A few years back, Nat and I did a bonkers 5-star trip to Hong Kong sans kids. We ate like kings and a meal that we often reference was at Tin Lung Heen. Two Michelin stars, 102nd floor of The Ritz Carlton.

Excellent.
Nat: even more excellent.
The char-siu was very good.

Very unassuming as I am sure you can imagine.

Anyway, they have a char siu that must be preordered; which of course I did, having reviewed the menu weeks out.

And look, the whole experience was pretty amazing. The walk through the black and golden wine cellar on the way to the bathroom is dazzling just in-and-of itself.

And sure, the char siu was excellent. Amazing. Though not as good as this recipe.

Ingredients

1kg Berkshire or Kurobuta pork neck
Rice to serve

Marinade

6 spring onions, sliced into 4cm lengths and smashed
8 garlic cloves, peeled and smashed
3 tbsp regular soy sauce
2 tbsp Chinese rice wine
3 tbsp sugar
2.5 tbsp hoisin sauce
2 tbsp rich chicken stock
1 tsp sesame oil

Finishing sauce (enough for 2 strips)

1 tsp salt
1 tbsp hoisin sauce
2 tsp honey

Method

  1. Mix all the marinade ingredients together.
  2. Cut the pork lengthways into strips around 5 – 6cm wide and 1 – 2cm thick. Cut strips crosswise if needed into pieces 12 inches long. (Photo below to illustrate.) Place into a large baking dish that can accommodate all the pork in one layer. Pout the marinade over the pork. Seal with dish with cling wrap overnight, at least 12 hours and up to 36 hours. Turn the pork a few times during the marinating process. Keep in the fridge.
  3. Prepare your sous-vide and bring the water to 58c.
  4. Place each piece of pork, with some marinade, into a vacuum-sealable bag and seal at high pressure.
  5. Drop the bags into the water bath and cook for 24 hours. Once done, prepare an ice water bath and plunge the bags of pork directly into the ice water. Once cool, dry off the bags and liberate (love this word!) your pork, and move to the final stage of finishing off the pork.
  6. Mix the finishing sauce. (From experience, you cannot have too much.) Taste, it should be salty-sweet.
  7. Preheat your oven to the highest temperature it can go. Pour some water into a roasting pan. Over the pan, place a large wire rack that fits over the top of the pan.
  8. Brush as much of the finishing sauce onto the strips of pork. You want it thick. Lay the pork on the wire rack (and over the water in the roasting pan). Pop this in the oven for 10 minutes or until the surface of the char siu is nicely charred.

    (Use a blow torch instead.)
Here you go. Achieve this and you’ve won.

Matt Preston’s Pork Braise

.Reading time 2 minutes.

Serves: 4

Matt Preston calls this pork braise this favourite – ever – and my Lordy, it is definitely something great.

Like, completely, excessively magnificent. Finished with whole, toasted pecans, because why not?

The caramelisation of the pork pieces is critical and so take the time there.

Otherwise, its just a matter of combining all the ingredients and into the oven it goes.

I served this with the basis Neil Perry’s Pan-Fried Polenta (I just didn’t do the pan-frying) and a great cabbage braise with butter, cider vinegar, capers and dates.

Moorish.

Ingredients

1.2kg rindless boneless pork shoulder, cut into 4cm pieces
2 tbsp plain flour
Salt and freshly ground black pepper
2 tbsp olive oil
3 garlic cloves, crushed
2 c pineapple juice
140gm tomato paste
1/3 c soy sauce
2 tbsp cider vinegar
2 tbsp brown sugar
2 tsp curry powder
1cm knob of ginger, peeled and finely grated
3/4 c toasted pecans

Method

  1. Preheat the oven to 180c. Place the pork and flour in a large zip lock bag, season, , seal and shake until coated.
  2. Heat 1 tbsp of oil in a fry pan over a medium-high heat. Cook the pork in batches for 4 – 5 minutes, or until well browned all over. Transfer to a casserole dish.
  3. Heat the remaining oil in the frying pan. Add the garlic and cook for 30 seconds or until aromatic. Add the pineapple juice, tomato paste, soy sauce, vinegar, sugar, curry powder and ginger. Bring to the boil.
  4. Pour over the pork. Cover and bake for 2 hours or until the pork is tender.
  5. Stir in the pecans and season to serve.

Chelsie Collins’ Chilli Con Carne Jackets

.Reading time 2 minutes.

Serves: 4

I didn’t think I would type this somewhat simple, possibly low-blow mid-week dinner.

A dinner that would not ordinarily be what we would dish, though someone was not feeling well and comfort food was in need.

Wow, this is a keeper.

The kids absolutely love it, we absolutely love it, especially served with dollops of sour cream, butter for the potato and avocado.

We also substitute turkey mince for the pork mince on account of calories.

Yes, lobster tet-a-tet it isn’t. Super easy, home run Wednesday-night dinner it is.

Ingredients

4 baking potatoes
2 tbsp olive oil
1 large onion, finely chopped
400gm pork mince (we used turkey)
1 tbsp chipotle paste*
400gm can chopped tomatoes
1 chicken stock cube
300ml sour cream
1/4 bunch chives, snipped

Method

  1. Heat the oven to 180c and prick the potatoes all over with a fork. Use 1 tbsp of the oil to rub over the potatoes and place on a baking sheet in the oven for about 1 hour until cooked through.
  2. Meanwhile, make the chilli. Put the remaining oil in a deep frying pan over a medium heat. Add the onion and cook for about 10 minutes until softened. Add the mince, breaking up with a wooden spoon and stirring until turning pale. Stir through the chipotle paste, cook for 1 minutes, then tip in the tomatoes, crumble over the stock cube and season well. Cover and simmer over a gentle heat with the lid on for about 40 minutes, stirring occasionally.
  3. Remove the lid from the chilli and cook for 10 minutes more. Once the potatoes are cooked, halve them and top with the chilli, a dollop of soured cream and a sprinkling of chives

* I was really, really surprised by this. So surprised I suggested we simply substitute a powdered chilli con carne pack, though Nat was adamant we go with this sauce. It is a total win.

Made in Poland. The Chipotle capital of the world?

Gretta Anna’s Pork Chops with Mustard, Apples and Garlic Cabbage

.Reading time 2 minutes.

Serces: 6

This is just a wonderful bit of Provincial bistro cooking. So tasty, so simple, so warming.

Nat cooked this for lunch in the heart of winter last year and it totally nailed the brief.

French cooking luxury on a budget.

Ingredients

50gm butter for pork
6 foreloin pork chops
Sea salt and freshly ground black pepper
4 cooking apples, peeled, cored and cut into lengths

Onion mustard sauce

25gm butter
3 onions, chopped
350ml dry sherry
150ml chicken stock
150ml pure cream
3 generous tsp Dijon mustard
2 tsp cornflour mixed with 2 tbsp water

Garlic cabbage

25gm butter
2 large onions, chopped
Sea salt and freshly ground black pepper
4 – 5 large garlic cloves, crushed
3 tbsp chopped flat leaf parsley (stalks and all)
1/4 cabbage, finely sliced

Method

  1. Preheat the oven to 180c.
  2. Heat 50gm butter in a fry pan over a medium heat and sauté the pork chops for 5 minutes each side, turning until golden. Transfer the chops to a casserole dish.
  3. To make the onion mustard sauce, heat the butter in a frying pan over a medium heat and sauté the onions for 5 minutes until soft though not coloured. Add the sherry, stock, cream and mustard, then stir the cornflour mixture in to thicken. Simmer for 2 minutes, then add to the casserole dish with the chops. Season with salt and pepper and cover with a lid.
  4. Cook in the oven for 40 minutes, then add the apple and cook for another 10 minutes, until the apple pieces are soft but not falling apart. Remove all the fat from the top using a spoon or a ladle.
  5. To make the garlic cabbage, heat the butter in a frying pan over a medium heat and sauté for 5 minutes until soft though not coloured. Add salt, pepper and garlic and sauté for 1 – 2 minutes and add the parsley. Add the cabbage and toss for a couple of minutes until the cabbage is heated through and coated with the buttery mixture, but still crisp.
  6. Serve the pork with the garlic cabbage.

Nigel Slater’s Pork Belly with Peach Salsa

.Reading time 2 minutes.

Serves: 4

Cudos where cudos are due.

My mother strongly suggested we cook this recipe, what with the narrow window where beautiful, ripe peaches are in season.

And we almost didn’t do it.

The fact that you’re reading it here would hopefully indicate that is was a win.

The spice rub and the salsa work so well together, especially if you get the crackling, really crackling. Leaving the belly in the fridge overnight, uncovered is a great way to achieve this, before adding the rub.

With a simple bowl of steamed rice and some Asian greens on the side, this was a wonderful, wonderful dinner and one which you should definitely try this summer.

While you can!

(Note: I did the salsa in a food processor and I am not sure why you wouldn’t.)

Ingredients

Pork belly, skin finely scored*
3 cloves garlic
2 tbsp light soy sauce
1 tbsp peanut oil
2 tsp salt
1/2 tsp dried chilli flakes
1 tsp Chinese five spice
2 spring onions, finely chopped
1 red chilli, finely chopped with seeds
3 peaches, peeled and finely chopped
8 cherry tomatoes, chopped
1 small bunch coriander, chopped
Juice of 2 limes
3 tbsp olive oil
Sea salt and freshly cracked pepper

Method

  1. Crush the garlic to a paste and combine with the soy sauce, peanut oil, salt, chilli flakes and five spice and spread over the skin and flesh of the pork and allow to marinate for at least 4 hours or ovenight.
  2. Preheat the over to 220c and roast the poek, skin-side up, for 20 minutes.
  3. Reduce the heat to 200c and continue roasting for another 40 – 50 minutes, or until the skin is dark and crisp.
  4. Toss together the spring onions, chilli, peaches, tomatoes, coriander, lime juice and olive oil, season and serve with the pork.

* Leave the belly in the freezer until it is starting to freeze and at this point, scoring is a much easier task.

Tony Roma’s Baby Back Ribs

.Reading time 1 minute.

Serves: 4

One of my parent’s traditions was a visit to Tony Roma’s for the birthdays of any of the kids.

And we loved it.

The ribs. The onion loaf. The potatoes with sour cream. And creaming soda back then.

Both Tony Romas shut in Sydney years ago, though every time we make it to Waikiki (Honolulu), we visit Tony Romas.

Of course our kids have been and love it just as much as we did when we were kids.

The ribs are sensational and it has to be a full rack with cold beer:

Straight off the charcoal.

The longer you can keep them in the oven, the better of course. And if you can access charcoal, finish them off as the full Monty.‘

Ingredients

1 c ketchup
1 c apple cider vinegar
1/2 c golden syrup
2 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Tabasco sauce
4 large, full rack pork ribs
Cold beer to serve

Method

  1. Combine all the ingredients except the ribs in a saucepan. Bring to the boil and then simmer for 30 – 40 minutes until thick.
  2. Heat your oven to 150c. Coat the ribs front and back with the sauce, wrap in foil and. Bake for 2 1/2 hours.
  3. Remove the ribs from the foil and smother with more sauce. Preheat an grill on high and grill until darkened and caramelised.

Neil Perry’s Sweet Black Vinegar Pork Belly

.Reading time 2 minutes.

Serves: 4

Nat cooked this dish from Neil’s book Balance and Harmony as part of a long Sunday lunch and it was just so good.

This is not your local Chinese “sweet and sour”. Not by a long shot.

It isn’t a complex dish either. Just start the night before and with a bowl of rice, some sliced spring onions and roasted sesame seeds…

Lordy.

Ingredients

500gm boneless pork belly cut into 3cm thick pieces across the grain
1/2 tsp sea salt
1/4 tsp sugar
1/2 tsp shaoxing
2 tsp light soy sauce
2 1/2 tbsp peanut oil
1/3 c soft brown sugar
4 tbsp Chinkiang vinegar
Finely sliced spring onion and roasted sesame seeds to serve

Method

  1. Mix together 1/4 tsp of the sea salt, sugar, shaoxing, soy sauce and 1/2 tbsp of the peanut oil, add the pork and leave to marinate for at least2 hours, or overnight. Remove the pork from the marinade and pat dry with paper towel.
  2. Heat a wok until smoking. Add the remaining oil and, when hot, stir fry the pork in batches for about 4 minutes, turning occasionally, until well coloured on all sides. Return all the pork to the wok and add the brown sugar vinegar, remaining salt. And 1 1/2 cups water. Bring to the boil and then reduce to a low simmer. Cover and cook for 1 – 1 1/2 hours, or until the pork is very tender. If the sauce is a little thin, remove the pork from the sauce and return the wok to the heat. Boil until it has a syrupy consistency, then pour over the pork. Sprinkle with the sliced spring onion and sesame seeds.