Stir Fried Pork With Vegetables

Ingredients
250g Pork Fillet (thinly sliced)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot (cut into slices diagonally)
1 Green Pepper (de seeded and chopped into bite size chunks)
175g Mixed Salad Leaves (shredded)
1 Spring Onion (cut to the same size as everything else)
1/2 Teaspoon Dried Ginger
1 Teaspoon Salt
3 Tablespoons Vegetable or Pork Stock (water will do)
4 Tablespoons Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Slotted Spoon
1 Wok
1 Spatula

The Good Bit

1. In one of the mixing bowls mix together the pork strips, 1/2 of the sugar, 1/2 the soy sauce, the sherry, corn flour and water mixture, mix well and set aside in the fridge whilst you prepare the rest.
2. Get the oil warm in the wok then drop in the pork and stir fry over a high heat for a minute to seal in the flavours then remove with the slotted spoon. Chuck in the vegetables and ginger and stir fry for 2 minutes.
3. Add in the salt, the rest of the sugar and soy sauce along with the stock, bring to the boil, stirring well then serve.
   

Serves 4

Chinese Style Pork

Ingredients
250g Pork (leg/shoulder is good for this)
1 Small Red pepper (cored, seeded and chopped to bite size chunks)
1 Small Green Pepper (cored, seeded and chopped to bite size chunks)
125g Can Bamboo Shoots (drained and sliced if not already sliced in the can)
1 Spring Onion (chopped to bite size chunks again)
1 Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Sweet Chilli Sauce
1 Teaspoon Sherry
A Good Splash of Oil (olive or vegetable)
Sesame Oil (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
1 Wok
1 Spatula

The Good Bit

1. Drop the pork in the pan and cover with boiling water, cover and simmer gently for 20 minutes. take off the heat and leave for 2 hours.
2. Take the pork from the water and if you have used a leg or shoulder, trim off any fat then cut into small thin strips, the same size as you have done the peppers
3. Heat a good splash of olive oil in the wok and stir fry the onion, peppers and bamboo for about 1 minute, then throw in the rest of the ingredients and mix well, frying for another minute.
4. Sprinkle with the sesame oil before serving.
   

Serves 4

Pork in Coconut Milk

Ingredients
750g Pork
2 Onions (quartered)
4 Red chillies
25g Mixed nuts
1 Teaspoon Thai Fish Sauce (or 1/2 teaspoon shrimp paste)
250ml Water
200ml Coconut Milk
1 Tablespoon Sugar
1 Lemon (juiced)
A Splash of Oil
Fresh Coconut Slices to garnish
Fresh Coriander (chopped to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Zester
1 Blender/Food Processor
1 Frying Pan
1 Spatula
1 Ladle

The Good Bit

1. Put the onion, nuts, chillies, fish sauce and 1 tablespoon of water into the blender and blend until you have a paste, once this is scoop into the frying pan with a splash of oil and heat for 4 minutes over a low heat, then add the pork and cook until evenly coloured and coated with the paste.
2. Pour in the water and add a pinch of salt, cover and cook for for 30 minutes. At this stage add in 200ml (1/2 a 400ml can) of coconut milk, leave the lid off now and simmer for a further 15 minutes, stirring occasionally.
3. Finally drop in the sugar and 1 tablespoon of lemon juice, give it a good stir then ladle into bowls, to be fancy you can garnish with strips of fresh coconut, a sprinkle of chopped coriander leaves and for a touch of red, a couple of thin strips of red chilli,
   

Serves 4

Fried Rice With Pork

Ingredients
150g Pork Fillets (sliced into bite size pieces)
3 Tablespoons Light Soy Sauce
1 Onion (sliced)
1 Clove Garlic (crushed)
2 Eggs (beaten)
1 Tablespoon Tomato Purée
1 Tablespoon Sugar
750g Rice (cooked already maybe from the day before)
A Splash of Oil
1/4 Cucumber (Thinly sliced)
1 Lemon (cut into wedges)
2 Tablespoons Fresh Coriander (roughly chopped)
1 Red Chilli (de seeded and thinly chopped) OPTIONAL


Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan/Wok
1 Spatula

The Good Bit

1. It is a good idea to have all your vegetables ready and everything at hand near the cooker for this recipe as you have to move fairly fast. Heat the oil in the frying pan and add the garlic, stir frying for 1 minute, add the pork and 1 teaspoon of soy sauce and stir fry over a medium heat for about 5 minutes.
2. Drop the eggs in and really stir now (you don't want an omelette!!) for 2 minutes then add the tomato purée, sugar and the rest of the soy sauce along with the onion, keep stirring for 1 minute.
3. Now add the rice and cook for a further 5 minutes to insure all the rice is warmed through, stir very well, serve onto plates and top with the cucumber slices, chopped coriander and if you are using a chilli, sprinkle some of that on too!
   

Serves 4

Pork and Cider

Ingredients
2 Apples (cut into 8 wedges)
4 Pork Chops
2 Sprigs Fresh Sage
200ml Crème Fraiche
200ml Dry Cider
1 Tablespoon Redcurrant Jelly
A Splash of Oil
Vegetables (to serve, so your choice)

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Plate (for the chops)
Tin Foil

The Good Bit

1. Heat the oil in the pan then toss in the apples, cook for 3-4 minutes each side until golden, take out and set aside. Next drop in the chops, season with salt and pepper, cooking until bottom is golden before turning to brown the other side.
2. Add in the sage and cider, bring to a low boil and simmer for 15 minutes. When the pork is cooked through, remove from the pan and cover with tin foil.
3. Stir in the redcurrant jelly until it is all dissolved then spoon in the crème fraiche and apples, heat through and season to taste.
4. Serve a pork chop per plate, if there are any juices remaining add them to the cider sauce, pour this and the apples over the chops and serve with vegetables.
   

Serves 4

Meatballs With Cheese

Ingredients
450g Minced Pork
8 Spring Onions Thinly chopped)
4 Cloves Garlic (thinly chopped)
2 Red Chillies (de seeded and thinly chopped)
300g Pasta
2 400g Cans Chopped Tomatoes
4 Tablespoons Parmesan (grated)
1 Teaspoon Dried Thyme (or 2 teaspoons fresh)
200ml Red Wine
2 Bay Leaves
A Splash of Oil
A Pinch of Sugar
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wooden Spoon
1 Large Pan
1 Large Pan (2/3rds full with boiling salted water)

The Good Bit

1. Mix the mince, onion, garlic, chilli, parmesan, thyme and a good sprinkle of salt and pepper together, then shape into 24 small balls. Heat the oil in the pan and place in the balls and cook for 3-4 minutes until browned evenly, then pop in the red wine for and boil hard for 2 minutes.
2. Meanwhile cook your pasta to packet instructions, usually about 8-10 minutes. When the red wine has had it's 2 minutes, reduce the heat and pour in the tomatoes along with the bay leaves, the sugar and some more salt and pepper, bring back to the boil and simmer for 10 minutes.
3. Drain your pasta, then spoon in a little of the sauce from the other pan, swirl round well to coat the pasta then serve and top off with the meatballs and the rest of the sauce.
   

Serves 4

Pork and Apple

Ingredients
4 Pork Fillets (about 2cm thick)
1 1/2 Teaspoons Black Pepper
1/2 Teaspoon Paprika
2 Apples ((cored and cut into 4 slices widthways)
1 Lemon (juiced and zested)
300g Cabbage (shredded)
1 Clove Garlic
150ml Vegetable Stock
200ml Crème Fraiche
Olive Oil
Salt and Pepper for Seasoning

Equipment
1 SHARP Knife
1 Chopping Board
Plastic Food Bags
1 Frying Pan
1 Spatula

The Good Bit

1. Warm your grill up to high, whilst you are waiting for that to warm up, place each of the fillets in the plastic bag and squash with your palm until they are about 6mm thick.
2. In the mixing bowl, mix together the pepper, paprika, lemon rind, 1 teaspoon of lemon juice and 3 tablespoons of oil, place the pork in your dish and drizzle over the sauce, turn and drizzle over a little more sauce, grill for 5 minutes, then turn, add in the apple slices and and drizzle over any remainder sauce and grill for a final 5 minutes.
3. In the frying pan heat a dash of oil and then throw in the cabbage and garlic, cover and cook for 5 minutes, then pour in the stock and creme fraiche, stir well bring to the boil and season.
4. Mount the cabbage onto your plate, top with the pork fillet then decorate with the apple.
   

Serves 4