Tag: pork

• 

  Air Fryer Pork Belly With Perfect Crackling

  An air fryer makes for super easy pork belly in 20 minutes.

  The secret is to leave the pork belly uncovered (and unseasoned) in the fridge overnight. This will reduce the fat’s moisture content and that leads to crispy crispy crackling.

  Simply

  Lay a strip of pork belly fat side down. Roll the bottom of the strip up and over to get a roll.

  Note: if the fat was not scored by your butcher, do that first with a sharp knife.

  You could tie the roll with butchers string or simply pin it with bamboo skewers like I have below.

  

  Season with salt and pepper and then pop the rolled pork belly into your air fryer, fat side up, for 20 minutes. If the crackling is not crispy, give it another 5 minutes cooking time.

  

  Check out the rock hard crackling:

  

  Enjoy,

  PK

  Here are more pork dishes and air fryer posts :

  Written by

  PK

  ·

  April 7, 2023

• 

  Glutinous Rice Battered Air Fryer Pork

  I recently tried a wet batter, made from glutinous rice flour and water my in air fryer. Air frying is perfect for those looking to use less oil in their diet.

  You get a lovely light yet chewy coating. Worked a treat and they were gobbled up in no time.

  

  Simply

  Mix some rice flour and water. Go for a thicker batter than normal, it works better in the air fryer (see Can I Use A Wet Batter In My Air Fryer?).

  

  Add the pork, mix gently but thoroughly and refrigerate until you are ready to cook.

  

  Pre-heat the air fryer and then cook at 180c for 15 minutes. If they are not crispy enough, shake the pan and cook for another 5 minutes.

  

  Serving

  The options are endless. 🙂

  Here I simply served the pork bites with sides of vegetables, white rice and a plum dipping sauce:

  

  Enjoy,

  PK

  Here are more pork recipes and Asian fusion: 

  Written by

  PK

  ·

  April 3, 2022

• 

  Pork Belly Air Fryer

  Check out this super easy Asian styled pork belly recipe. With a few simple ingredients and my air fryer I turned out this punchy little salad.

  

  Simply

  Cut your pork belly portion into cubes.

  

  

  Then drizzle with dark soy and garlic infused olive oil. Add some black pepper and salt then marinade for several hours in the fridge. I also add sugar sometimes for it’s glazing properties. 

  

  Pop the cubes into the airfryer and cook for 15 – 20 minutes, turning them over once or twice.

  

  Serving

  Fried pork goes well with so many other ingredients. Salads, rice, potatoes, everything 🙂

  

  Enjoy,

  PK

  Here are more air fryer recipes and meals featuring pork: 

  Written by

  PK

  ·

  December 5, 2021

• 

  Chinese Minced Pork And Corn

  This basic pork mince and corn recipe is  light, full of umami favours and ready for your personal touches.

  I find that my favourite meals have  a few ingredients whose combination belies their individual simplicity. 
  This dish is the perfect example.  Serve with rice, noodles or potatoes and you are good to go!

  

  Ingredients

  • 500g pork mince
  • 2 garlic cloves
  • A good slug of sesame oil (the secret ingredient)
  • 1 can corn kernels or ~400g cut from cobs
  • 3 spring onions, sliced
  • 1 – 2 carrots, sliced
  • 2 sticks  celery, sliced
  • A sprinkle of white pepper
  • A sprinkle of salt
  • Chillies  , to taste, sliced, chopped,  whole…..
  • Water, just a little if the mince looks to be  sticking to the frypan

  Simply

  Heat  some sesame oil in your frypan  and prepare the vegetables.  Saute the onions and garlic. 

  Add  the pork mince and cook until browned.  Add the  rest of the chopped vegetables  and cook until the vegetables have softened a little but still have a bit of crunch. 

  A little bit of liquid will come out of the pork and corn kernels as they cook. I also keep a little bit of water on hand if  the ingredients are sticking to the pan.  I think it is nice for the finished dish to have a little sauce.

  

  Serving

  I like to serve it on a bed of rice and have condiments such as fish sauce and Sriracha on the table.

  Enjoy,

  PK

  Here are some more Chinese cuisine  inspired dishes and simple meals: 

  Written by

  PK

  ·

  July 19, 2020

• 

  Cotechino

  Cotechino is a traditional Italian sausage found through the northern areas and the central mountain regions. 

  It is made from pork meat, rind and fat with spice blends that feature fennel but differ from one region to the next.

  Cotechino is slowly simmered in broth infused with herbs and spices over several hours. It makes the kitchen fragrant and heavenly as it slowly cooks.

  

  It is traditional served with lentils but I present here with carrot puree, capers and potato mash.

  

  Enjoy,

  PK

  Here are some more posts about Italian cuisine and ways to preserve meat:

  Written by

  PK

  ·

  May 1, 2020

• 

  Super Easy San Choy Bow

  San Choy Bow is an asian fusion dish with a visual and taste wow factor that belies its simplicity. It is light and healthy to boot.

  I bet you won’t believe how quick it is to make. 🙂 

  

  Simply

  Finely slice your favourite vegetables to get that light but crunchy texture. Prepare several large lettuce leaves per person. 

  Just look at the colours!

  

  Brown about 500g of mince (serves ~4), pork, chicken and beef all work well, in a good slug of sesame oil.  Then mix in 1/4 cup of oyster sauce. Continue to gently stir until the mince is cooked.

  That’s it. Done!

  Serving

  Spoon warm mince and rice into the lettuce leaves, top with vegetables and generously sprinkle with sesame seeds.  

  You can even make fancy bite sized servings.

  

  

  Enjoy,

  PK

  Here are some more asian fusion and pork posts: 

  Written by

  PK

  ·

  December 21, 2019

• 

  Pancetta

  Pancetta is a cured meat product made from the pork belly cut. It is produced in two forms, rolled or flat. Bacon can also be made from this cut so what is the difference between pancetta and bacon?

  

  Bacon is salt cured (by brining) and then smoked to preserve it. Pancetta is cured using salt, pepper and sugar and then hung to dry. If it is smoked it is only lightly done and for flavour only.

  Preserving meat via various curing techniques was the only way before refrigeration to extend the times of year that meat was available.

  It is perfect in pasta dishes, pizza, salads, tasting plates and the list goes on. You just need to remove the rind and cut it to size.  It is chewier than bacon and although salty, you can taste the herbs and spices the manufacturer used. There are some with a hefty pepper and chilli punch.

  

  Pancetta is a must have Italian cooking ingredient and as such I have started making my own using a ‘River Cottage‘ recipe. It is early days but I will post how it turns out soon though. 🙂

  Enjoy,

  PK

  Here are some more posts about salumi and Italian cusine:

  Written by

  PK

  ·

  October 17, 2019

• 

  Ham Hock And Cabbage Soup Pressure Cooker

  I recently posted a slow cooker version of this ham and cabbage soup. It takes about 6 hours but it is well worth the wait. 

  If you don’t have that long or like me you have gone a bit ‘pressure cooker mad’, you might want to try this version. Once the cooker is up to pressure it takes just 20 minutes.

  

  Steps

  1. Preparing the vegetables
  2. Pressure cooking (20 mins)
  3. Pulling the ham
  4. Serving

  Equipment

  • 1 chefs knife
  • 1 vegetable peeler
  • 1 pressure cooker

  Ingredients

  • 1 ham hock
  • 1 brown onion, diced
  • 1 carrot, sliced
  • 3 celery stalks, diced
  • A handful of celery leaves, torn
  • 1 bay leaf
  • 1 medium cabbage, chopped
  • 2 garlic cloves, finely minced
  • 1 litre chicken or vegetable stock (or less if your pressure cooker is smaller)
  • Salt and pepper, to taste

  Preparing the vegetables

  This is always the fun bit for me. 🙂

  Prepare the following ingredients and add them to the pressure cooker: 

  • 1 brown onion
  • 1 carrot
  • 3 celery stalks
  • A handful of celery leaves
  • 1 bay leaf
  • 1 medium cabbage
  • 2 garlic cloves

  Just look at the colours:

  

  

  Add the 1 litre chicken or vegetable stock and pop the ham hock on top.

  Note: check your pressure cooker can handle that much liquid. 

  

  Pressure cooking (~20 mins)

  Put on the lid and set your pressure cooker to 20 minutes. Let the pressure dissipate passively if you have the time.

  

  Pulling the ham

  By now the meat should be falling off the bone. Pull the whole hock out in one go, if you can, to avoid losing any small bits of bone in the soup.

  Pull and chop the ham and add it back to the soup. Mix everything gently then add pepper and salt to taste.

  

  Serving

  Serve piping hot with garnish of choice and perhaps some crusty bread.

  

  This soup freezes well and I take it to work for the perfect snack or lunch.

  Enjoy,

  PK

  Here are a few soup posts and I thought you might like to see a few pork posts too. 

  Written by

  PK

  ·

  September 14, 2019

• 

  Ham Hock And Cabbage Soup Slow Cooker

  I love a ham hock soup and growing up, Pea And Ham Soup was a regular treat.

  Did you know you can make a mean ham soup using cabbage instead of split peas? I have been making it this winter and wanted to share the recipe with you. 

  I have a pressure cooker variant but here I present the slow cooker version that you can start in the morning for dinner (6 to 8 hrs on low).  

  

  Steps

  1. Preparing the vegetables
  2. Slow cooking (~6hrs)
  3. Pulling the ham
  4. Serving

  Equipment

  • 1 chefs knife
  • 1 vegetable peeler
  • 1 slow cooker

  Ingredients

  • 1 ham hock
  • 1 brown onion, diced
  • 1 carrot, sliced
  • 3 celery stalks, diced
  • A handful of celery leaves, torn
  • 1 bay leaf
  • 1 medium cabbage, chopped
  • 2 garlic cloves, finely minced
  • 1 litre chicken or vegetable stock
  • Salt and pepper, to taste

  Preparing the vegetables

  This is always the fun bit for me. 🙂

  Prepare the following ingredients and add them to the slowcooker: 

  • 1 brown onion
  • 1 carrot
  • 3 celery stalks
  • A handful of celery leaves
  • 1 bay leaf
  • 1 medium cabbage
  • 2 garlic cloves

  Add the 1 litre chicken or vegetable stock and pop the ham hock on top.

  

  Slow cooking (~6hrs)

  Put on the lid and then cook on low for 6 to 8 hours.

  

  Pulling the ham

  By now the meat should be falling off the bone. Pull the whole hock out in one go, if you can, to avoid losing any small bits of bone in the soup.

  Pull and chop the ham and add it back to the soup. Mix everything gently then add pepper and salt to taste.

  

  Serving

  Serve piping hot with garnish of choice and perhaps some crusty bread.

  

  This soup freezes well and I take it to work for the perfect snack or lunch.

  Enjoy,

  PK

  Here are a few soup posts and I thought you might like to see a few pork posts too. 

  Written by

  PK

  ·

  September 1, 2019

• 

  What Are Rillettes?

  Rillettes are a preserved meat product, traditionally using pork meat that has been salted, cooked and stored in its own fat.

  As such it is a type of confit.

  Wow it is a show stopper! It tastes a bit like rough textured pate and despite appearances, is not fatty or greasy.

  

  Try serving it on crusty bread alongside other preserved meats and pickled vegetables.

  I also love it in salads and it makes a mean sandwich with cheese, tomatoes and leafy greens.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  March 5, 2019