Roast Pork With Apple Sauce

Ingredients:

Bone-in pork loin roast 2kg ,Minced garlic 15gm, Minced rosemary leaves 1tsp, Salt and pepper as needed, 2 cups Red wine.
Apple sauce ingredients:
Cooking apples 450gm, Dry cider75ml ,Unrefined caster sugar 25gm,Unsalted butter 10gm,
A twist of freshly ground black pepper as needed, 1 cup White Wine.

Preparation:
Trim the pork loin and tie. Rub the meat with garlic, rosemary, salt, pepper and red wine as needed. Place the pork loin on a rack in a roasting pan. Roast at190c for 1 hour, basting from time to time. Scatter the onions, carrots and celery around the pork and continue to roast another 30 to 45 minutes or until a thermometer inserted in the center of the meat registers 70c. Remove the pork from the roasting pan and allow it to rest for 20 minutes before carving.
Apple sauce method:
Peel and core the apples. Chop them roughly.To prepare the apple sauce, place the roasting pan on the stovetop and cook until the mirepoix is golden and the fat is clear. Pour off all the fat then add to the pan apples with the cider, sugar and butter. Deglaze with the wine and cook slowly to a puree. Season with black pepper, then pass through a sieve or blend in a liquidizer. Reheat gently to serve.

Pork Meat Balls With Vegetables

Ingredients:
Minced pork 450gm, Light soy sauce 2tbsp, Chinese wine or dry sherry 1tbsp ,Egg, beaten 2 eggs , Corn flour 1tbsp, Can Mushroom, sliced 150gm, Oil 3tbsp, Fresh root ginger, peeled and shredded 1 pcs, Spring onion, chopped 4 pcs , Cabbage, cut into small pieces 225gm,Salt to taste , white pepper to taste,Noodles 100gm,Chicken stock or water 8 tbsp,2 Carrot sliced,6 fresh french beans cut lenthwise,

Preparation:
Mix the pork with the soy sauce, wine or sherry, cinnamon powder, egg and corn flour, and white pepper. Divide and shape into 12 meatballs.Heat the oil in a frying pan and fry the meat balls until golden. Remove and set a side. Wash the pan. Heat the oil in a frying pan add the onion, then garlic and ginger stir for a while, add the mushroom then cabbage. Fry for 1 – 2 minutes. Stir gently and add the meatballs and cooked noodles. Moisten with the stock or water and bring to the boil. Reduce the heat, cover for a while. Serve hot with tomato sauce be side.

Cantonese Pork in Sweet And Sour Sauce

Ingredients:
Pork fillet, cut into 1 inches cubes500 gm, Salt as required,Pinch of pepper, Five-spice powder½ tsp ,Chinese wine or dry sherry4 tbsp, Egg 2, Cornflour 6 tbsp ,Vegetable oil for deep-frying,
Garlic clove, crushed2, Onion, roughly chopped2, Red, green and yellow peppers, cored deseeded and diced100 gm,Can pineapple chunks, with juice250 gm, Wine vinegar 3 tbsp, Sugar2 tbsp,
Tomato ketchup 4 tbsp. soy sauce 3 tbsp.Few spring onion cut lenghthwise for garnish.

Preparation:
Fill the saucepan with water and bring to the boil. Add the pork and boil until it changes colour.
Drain the pork, cool and pat dry with absorbent kitchen paper.Mix together the salt, pepper, five-spice powder, wine or sherry, egg and cornflour. Add the pork and turn to coat well.
Heat the oil to 180° C or until a cube of day-old bread browns in 45 seconds. Deep-fry the pork until brown. Drain thoroughly on absorbent kitchen paper.Heat the 2 tbsp of oil in a pan. Add the garlic and fry until brown. Add the onion and green pepper, and stir-fry for 1 minute. Stir in the pineapple juice with the vinegar, sugar and tomato ketchup,soy sauce.
Cook, stirring, until thickened. Add the pineapple and stir until heated through. Serve hot, garnished with the pineapple chunks & Spring onion.

Fried Pork with Baby Corn

Ingredients:
Chinese wine or dry sherry4 tbsp, Light soy sauce1tbsp , Corn flour1tbsp ,Pork fillet, sliced as thinly as possible 450gm, Sunflower oil3 tbsp, Baby Corn 200gm, Salt and pepper as to taste, Water as required, Carrots, cut into thinly sliced2pcs, Can straw mushrooms, drained 200gm, Sugar 2tsp, Spring onion, cut into thinly slices to garnish .

Preparation:
Mix the wine or sherry and soy sauce with one tsp of the corn flour. Add the pork and toss to coat well. Heat the oil in a wok or frying pan and stir-fry for 30 seconds. Add the carrots and mushrooms and stir-fry for 1 minute. Sprinkle in the sugar. Mix the remaining corn flour with the water to make a thin paste and add this to the wok, stirring until the sauce is thickened, adjust the taste. Transfer to a warmed serving dish and serve at once, while hot.

Braised Pork with Pumpkin and Ginger.

Ingredients:
Lean pork375 gm, Soy sauce4 tbsp,Dry sherry3 tbsp,Pumpkin flesh500 gm,Spring onions4pcs, Oil2 tbsp, Root ginger, shredded1 piece, Garlic clove sliced2,To garnishBoil carrots, flowersSpring onion sliced, Coriander leaves.

Preparation:
Cut the pork into 1cm slices. Put the soy sauce and sherry in a bowl and add the pork.Mix well and leave to marinate for 20 minutes.Cut the pumpkin flesh into 2.5 cm cubes.Slice each spring onion into 3 pieces. Heat the oil in a wok or frying pan, add the pumpkin and fry quickly until browned.Add the spring onions, ginger and garlic, and cook for 1 minute.Add the pork and marinade and cook for 12-15 minutes, until the pork and pumpkin are tender. Spoon the mixture on to a warmed serving dish, garnish with carrot flowers, spring onion slices and coriander. Serve immediately.

Pork with Spicy Chilli Sauce

Ingredients:
Chilli sauce 6tbsp,Clear honey4 tbsp,Wine vinegar4 tbsp,Light soy sauce 2 tbsp,Chinese wine or dry sherry 2 tbsp,Can tomato puree150gm,Chilli powder 1tsp,Garlic clove crushed 2.
Lean pork spare ribs, cut into 5 cm pieces1 kg, Sunflower oil 2 tbsp,Dried red chillies 4, deseeded and cut into small rings, Fresh root ginger, peeled and finely chopped 1 piece, Garlic clove, thinly sliced1, Dried red chilli, deseeded and cut into small rings, to garnish1-2.

Preparation:
Make the chilli sauce: mix all the ingredients together and set aside. Sprinkle the pork with salt
Heat the oil in a wok and quickly fry the red chillies to flavour it.Remove the chillies with a slotted spoon and discard them. Next, add the chopped ginger and garlic to the wok and stir-fry over moderate heat for 30 seconds.Add the pork and stir-fry for 5 minutes, until golden brown. Reduce the heat and cook gently for 10 minutes.Add the sauce to the wok, cover and simmer gently for 25-30 minutes. Serve hot, garnished with the chilli rings, if liked.

Pork Vindaloo

Ingredients:

1 kg Pork , 5 small Potato , 3 tbsp garlic paste , 2 tbsp of ginger paste, 4-5 Black Pepper corns , 2-3 Green Cardamoms, 3-4 cloves, 3 Green chilli , 1 tsp Sugar, 4 large Onion , 8 tblsp Vinegar, 1 small stick Cinnamon, 1/2 tsp Cumin Seed , 1 tsp Coriander Seeds ,2 bay leaves, 1 tsp Turmeric Powder, 6 Red chilli ,Salt, Oil .

Preparation:

Make a fine paste of the ginger, garlic, red chillies, coriander seeds, cumin seeds, and the cinnamon with malt vinegar. Heat little oil in a pan, and fry the potatoes (halved) till they are evenly brown in colour. Remove and keep aside. In pressure cooker fry chopped onions, bay leaves, cloves, peppercorns, cardamoms and green chillies till the onions are transparent. Add the ground paste and sauté, till oil leaves the sides of the pan. Add the pork in pressure cook till almost done. Remove the lid; add the potatoes and 2-3 cups of water. Simmer for 10-12 minutes. Add vinegar and simmer for another 5-6 minutes. Garnish with fresh coriander.Serve with steamed rice .