Posted on March 29, 2017 by cookwithkathy
1/4 pound lean bacon
2 celery stalks
3/4 pound head of cabbage
1/3 cup coarsely chopped walnuts
1 tablespoon olive oil
1-1/3 cups brown rice
4 cups hot chicken stock
1/4 cup dried cranberries
4 tablespoons snipped fresh chives
- Cut the bacon into thin strips. Finely chop the onion and celery, and shred the cabbage.
- Add the bacon to a large dry frying pan over medium-high heat and fry for 5 minutes until browned. Add the walnuts, cooking them with the bacon for 1 minute. Remove the bacon and walnuts and set aside.
- Add the oil, onion, and celery to the pan and cook over high heat for 2 minutes, or until the onion softens.
- Add the rice and continue to cook for 2 minutes, stirring frequently, until the rice grains are opaque.
- Add 2 cups chicken stock, bring to a boil, reduce heat to medium, cover, and simmer for 5 minutes. Add the remaining stock, return to a boil and cook for another 10 minutes.
- Pile the cabbage on top of the rice, cover, and cook over low heat for 20 minutes, or until the rice is tender and the cabbage is cooked.
- Add the fried bacon and walnuts plus the cranberries for the last minute of cooking and warm through.
- Season to taste and divide the pilaf among four plates. Sprinkle with chives and serve.
- Savoy cabbage or any green cabbage works well in this recipe. Collard greens or curly kale are also good choices.
- Take care adding the first batch of stock to the hot pan. It will sizzle and steam as the liquid hits the bottom of the pan.
Makes 4 servings.
Source: Super Foods
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Posted on March 28, 2017 by cookwithkathy
1-3/4 kilograms pork belly (rind scored)
4 tablespoons tahini
4 tablespoons soy sauce
juice of 1 lemon
juice of 1 lime
- Get out a shallow dish in which the scored pork will fit snugly and in it whisk together the tahini, soy sauce, lemon and lime juice.
- Sit the pork on top, skin-side up. You should find the marinade covers the underside and most of the sides, but doesn’t touch the rind: that’s what you want.
- Leave the pork in the fridge to marinate overnight, covered with foil, and then take out to return to room temperature before it goes into the oven.
- Preheat the oven to 150°C (300ºF).
- Get out a shallow roasting tin and line with foil.
- Transfer the pork to the roasting tin and cook it uncovered for 3½ hours, then turn the oven up to 250°C (450ºF) and cook for a further 1/2 hour to let the skin crisp to crunchy burnished perfection.
Makes 6 to 8 servings.
Source: Kitchen – Recipes from the Heart of the Home
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Posted on March 21, 2017 by cookwithkathy
1 kg piece pork belly, rind scored, at room temperature
2 tbsp fennel seeds
4 cloves garlic, crushed
1/2 tsp ground black pepper
1/2 bunch thyme, leaves picked
2 tbsp salt
1 bunch sage
2 brown onions, quartered
1 green apple, cut into wedges
1 litre milk
4 small green apples, peeled
1 baby fennel, quartered
25 g butter, chopped
1 tbsp olive oil
1 kg pork marrow bones
1 tbs olive oil
1 carrot, chopped
1 stick celery, chopped
1 onion, chopped
1/2 bunch sage
1 bay leaf
1 tsp black peppercorns
1/2 cup white wine
4 cups veal stock
rock salt, to cover base of dish
1 kg potatoes
50 g butter, chopped
1/2 cup thickened cream, warmed
2 green spring onions, thinly sliced
1 cup shredded kale
1 cup chopped parsley
- Preheat oven to 240ºC.
- To make jus, place pork bones in an oven dish. Roast for about 30 minutes or until browned, stirring half way through.
- Meanwhile, heat oil in large saucepan. Cook vegetables, stirring occasionally, until lightly browned. Stir in sage, bay leaf and peppercorns. Add wine. Simmer until almost evaporated. Stir in stock. Simmer over lowest heat, partially covered, for 45 minutes. Strain and discard solids. Return jus to a clean saucepan and simmer slightly until thickened.
- To prepare pork, pat rind dry with absorbent paper.
- Using a pestle and mortar, finely crush fennel seeds. Add garlic, pepper, thyme and half a teaspoon of the salt. Place pork rind-side down and rub herb mixture all over meat. Turn over and rub remaining salt into rind.
- Heat a large frying pan over medium heat. Cook pork, rind side down, until it turns golden and begins to crisp.
- Arrange onions and apple in centre of a baking dish and top with sage. Place pork on top, rind side up. Pour milk around pork – it should come 2/3 of the way up the meat. Roast for 30 minutes. Reduce temperature to 160ºC. Roast for about a further 1 hour 30 minutes or until meat is very tender and rind is crisp.
- Remove pork from dish and transfer to a warm plate to rest, lightly covered with foil, for 30 minutes. Slice thickly and add any juice to jus.
- Place apples and fennel in another baking dish. Dot with butter and drizzle with oil. Season. Roast for about 45 minutes or until tender, basting half way through.
- To make colcannon, sprinkle salt over base of a baking dish (just big enough to fit potatoes). Add potatoes in a single layer.
- Bake for about 1 hour or until very tender.
- Cool slightly then halve and scoop out flesh. Pass through a ricer and into a bowl. Add butter and cream. Season well. Beat with a wooden spoon to combine. Add remaining ingredients and mix well to combine.
- Serve pork with colcannon, roasted apples and fennel and jus.
Makes 4 servings.
- To ensure the crackling is super crunchy, finish cooking it under a hot grill, watching continuously and rotating dish as necessary, until rind bubbles and is very crisp.
- Leftover colcannon makes great potato cakes the following day! Shape into patties and fry until golden and crisp. Serve for breakfast with fried eggs and bacon or as a quick lunch with sausages and peas.
Filed under: Dairy, Fruit, Herb, Pork, Recipe Clipping, Vegetable | Comments Off on Irish-style Roasted Pork Belly with Colcannon
Posted on March 19, 2017 by cookwithkathy
3 to 4 lb meaty pork neck bone
5 thin slices fresh ginger
1 tbsp minced ginger
12 cups water
1 yellow onion, halved, sliced
2 tbsp Korean soybean paste
1 tbsp Korean red pepper paste (gochujang)
10 small, thin dried red chilies
2 tbsp Korean coarse red pepper powder
8 cloves garlic, minced
3 tbsp green perilla seeds plus more for garnish
4 large white potatoes, peeled, quartered
1/4 suey choy, cut into bite-sized pieces
12 fresh perilla leaves, sliced in thick strips
4 green onions, trimmed, thinly sliced
- Bring a large pot of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork.
- Add 12 cups water to the pot. Add pork, onion, soybean paste, hot pepper paste and chilies. Bring to a boil over high heat. Reduce heat to medium, Cover and cook for 1 hour (add water if necessary).
- Mix red pepper powder, garlic, minced ginger and perilla seeds into the soup. Bring to a boil again. Reduce heat to low, cover and cook for 1 hour. Add potatoes and suey choy. Cover and cook for 30 more minutes or until potatoes are tender but not mushy.
- Stir in perilla leaves. Add salt to taste.
- To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions of broth. Sprinkle with green onions and perilla seeds before serving.
Makes 4 servings.
Source: Hong Kong magazine
Filed under: Herb, Korean, Pork, Recipe Clipping, Soup, Vegetable | Comments Off on Korean-style Spicy Pork Bone Soup
Posted on March 14, 2017 by cookwithkathy
10 oz belly pork
6-1/2 oz mui-choy (梅菜)
1/2 tbsp mashed garlic
1 cup water
1 tbsp wine
1/3 tsp salt
1/2 tsp cornstarch
2 tbsp water
- Wash mui-choy and soak for 10 minutes. Squeeze out excess water and dice.
- Par-boil belly pork for about 10 minutes in boiling water. Slice thickly and mix with 1/2 tbsp dark soy.
- Saute mui-choy and garlic with 2 tbsp oil. Add 2-1/2 tsp sugar. Mix well and remove. Set aside.
- Stir-fry pork with 1 tbsp oil. Add seasoning and bring to a boil. Turn down heat and simmer for 1/2 hour. Add mui-choy, and cook for another 20 minutes. Add in thickening and cook until sauce thickens. (If there’s not much liquid left, no need to add thickening.) Serve hot.
Source: Chinese Stewed Dishes
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