Delicious Pork Recipes

Ingredients:

• 4 boneless pork chops
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 8 oz. baby bella mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 c. heavy cream
• 1/2 c. freshly grated Parmesan
• 1 tsp. dried oregano
• Pinch crushed red pepper flakes
• 3 c. packed baby spinach

Directions:

Season pork chops on both sides with salt and pepper. In a large skillet over medium heat, heat oil. Add pork chops and cook until golden and cooked through. Remove from skillet and place on a plate to keep warm.

Add mushrooms to skillet and cook until softened, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

Add heavy cream, Parmesan, oregano, and a pinch of red pepper flakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more. 

Return pork chops to skillet and cook until warmed through, 5 minutes. 

 Ingredients:

Dumpling Dough:

• 1 ½ cups (200g) dumpling or bread flour
• ½ teaspoon kosher salt
• ½ cup water, room temperature
• Pork Filling:
• 8 ounces (½ pound) ground pork
• 2 ounces shiitake mushrooms, stems removed and finely minced, about ½ cup
• 3 large cloves garlic, grated
• 3 scallions, thinly sliced, about 2 tablespoons
• 2 tablespoons soy sauce
• 1 bunch Chinese chives, finely sliced, about ⅓ cup (garlic chives)
• 1 ounce ginger, grated, about 1 tablespoon
• 1 ½ tablespoons Shaoxing wine (sub mirin, dry sherry)
• 1 tablespoon sesame oil
• 1 egg
• ¼ teaspoon kosher salt

Black Vinegar Dipping Sauce:

• 3 cloves
• 1 star anise
• 1 teaspoon coriander seeds
• 1 cinnamon sticks
• ½ cup black vinegar
• ½ cup soy sauce
• 2 tablespoons granulated sugar

Preparation:

Make the dumpling dough: Place flour and salt in a medium bowl and stir with chopsticks. Slowly add in almost all the water as you stir with chopsticks, but don’t use the entire cup at first. As you mix, a shaggy dough mixture will start to form. If the dough isn’t coming together, add the remainder of the water and continue to mix. Use your hands to knead the dough either in the bowl or on a clean work surface for 7-10 minutes, until the dough is smooth. Cover the bowl with plastic wrap and let sit for 20-25 minutes. Knead the dough for another 5 minutes then cover with a slightly damp kitchen towel. Let rest for another hour.

While the dough rests, make the filling: In a medium bowl, combine all ingredients and mix with chopsticks or your hands. Stir everything together until just combined, and place in the refrigerator until ready to use.

Make the dipping sauce: Gently toast the spices in a small, dry skillet over medium-high heat until fragrant, about 1-2 minutes. Transfer spices to a small saucepan with the vinegar, soy sauce and sugar. Bring to a boil, remove from heat and allow to cool.

Once the dough has rested and is soft to the touch, divide into 4 pieces and roll those pieces out into a long log about 1” thick. Cut each log into ½-inch pieces, each piece should weigh between 11-13 grams and as uniform in size as possible. Roll each piece into a ball and store, sprinkled with flour so they don’t stick, underneath a damp kitchen towel. Working one at a time, flatten the ball into a small round disk with the palm of your hand. Use a small rolling pin or 1-inch thick wooden dowel with one hand and hold the disc in the other hand. Working in small movements, start to flatten the dough with the pin, rolling up from the bottom, and turning about ⅛ rotation each time you roll, so the disc begins to flatten into a wrapper. Continue this process, adding more flour as needed so nothing sticks, until the dough has turned into about a 3 ½-inch circle.

The dough should be very thin but not so thin that the filling will rip through, with the edges being thinner than the middle of the circle. Place the wrapper on a floured surface and cover with a damp towel. Repeat this process until all the dough is used.

Using a tablespoon or chopsticks, scoop the filling into one dumpling and fold the wrapper in half over the filling to make a half circle. Use floured fingers to pinch the middle of the half circle together, then start by crimping the front half of the wrapper towards the middle, repeating 2-3 more times until you get to the end of the half circle. Repeat this with the remaining unsealed half, until the entire dumpling is tightly sealed in a neat, crimped package. Place on a lightly floured plate or tray and cover with a damp kitchen towel. Repeat until all the filling is used.

To cook: Set a large, nonstick skillet over medium heat. Pour enough vegetable oil to coat the bottom of the pan and fill the pan with dumplings, giving them about ½-inch of space in between. Pour about ⅓ cup of water into the pan and cover with a lid. Let steam until all the water has evaporated, about 5-7 minutes. Remove the lid and cook until the bottoms are golden brown and crispy, about 1-2 more minutes. Remove the dumplings from the pan and set on their sides (as you don’t want to let the crispy bottoms get soggy). Serve immediately, or continue cooking another batch of dumplings. Uncooked dumplings can be frozen raw for up to 2 months. Cook from frozen in the same manner, but add ½ cup water and steam for 8-10 minutes.

To serve, divide dumplings among plates and pour the dipping sauce into individual bowls. Top dumplings with scallions and cilantro.

Tip:

Alternatively, you can make the dough in a stand mixer fitted with the paddle attachment. Use the same process but only knead for 5-7 minutes the first time (rather than 7-10). Use a pasta roller rather than rolling out the individual pieces by dividing the rested dough in half, coating generously with flour and rolling each dough half gradually down to the 6 thinness setting on the pasta roller, then cutting out the individual wrappers with a 3 ½-inch ring cutter.

Ingredients:

serves 8–10

• 3kg unsmoked boneless gammon joint
• 4 medium carrots, peeled and roughly chopped

• 1 leek, cleaned and roughly chopped
• 1 onion, peeled and roughly chopped

• 1 tsp black peppercorns, lightly crushed
• 1 tsp coriander seeds, lightly crushed

• 1 cinnamon stick, broken in half

• 3 bay leaves
handful of cloves

For the honey glaze:

• 100g demerara sugar
• 50ml Madeira
• 
25ml sherry vinegar
• 125g honey

Method:

Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).

To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.


Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.


Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.


Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.

Holiday Stuffing with Crispy Cornbread Dressing

Ingredients:

• 3 Pork Sausage
• 3 Peeled Potatoes, Chopped
• 1 Red Onion, Sliced
• 3 Garlic Cloves
• 1 Bunch of Chives, Chopped
• 2. Rosemary Sprigs
• 1 Teaspoon Sugar
• 4 Tablespoons of Beef Stock (or other stock)
• Olive Oil
• Butter
• 2 Teaspoons of Worcestershire Sauce
• 3 Tablespoons of Balsamic Vinegar
• 1 Tablespoon Grain Mustard
• Smoked Salt 

Cooking Instuctions:

Preheat oven to 160 Degrees Celsius/325 Fahrenheit. Bring pot to a boil with enough water to cover potatoes.

 Add potatoes to pot once boiling and cook.

Heat pan to medium-high heat and cover pan with olive oil and add sausage. Take a cocktail stick and poke casing so it doesn't burst. Smash garlic and add to pan. Then add rosemary sprigs. Brown the sausages in pan then add 4 knobs of butter to pan. Once butter is melted, baste sausages. Add one more knob of butter and add to oven to cook.

Take another pan and turn to medium-high heat and add olive oil to cover pan. Once warm, add onions. Once onions have cooked for about a minute, add sugar then season with salt. Then add 4 knobs of butter. After butter melts and add balsamic (4 tablespoons or enough to cover onions) as well as worcestershire. Reduce mixture. Once reduced add stock and bring to a boil and reduce mixture.

Once the potatoes are cooked, drain them and then add them to pot over medium heat then mash. Taking the potatoes on and off the heat as you do. Once nicely mashed add a glug (2 tablespoons) of olive oil to the mixture and mix in. Then lower the heat and add smoked salt, mustard and chives. Mix thoroughly and plate.

As the onion mixture is reduced, add one knob of butter and melt and mix. Place sausages on top of potatoes and add onion mixture 

Ingredients:

• 8 good-quality pork sausages
• 1 tsp fennel seeds
• pinch dried chilli flakes
• zest and juice 1 lemon
• 2 tbsp reduced-fat mayonnaise
• ½ onion , thinly sliced
• 1 bulb fennel , thinly sliced
• 4 bread rolls, split in half

Method:

Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.

Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.

Place a burger in each roll with some slaw, serving any extra on the side.

Article from: https://www.bbcgoodfood.com/recipes/pork-fennel-burgers-fennel-slaw