Archive for the 'Pork' Category

March 6th 2007
BBQ Pork Spare Ribs

Posted under Meat Dishes & Pork

1kg American Style Pork Spare Ribs
2 cups tomato sauce
1/2 cup dry sherry
2 tab. soy sauce
2 tab. honey
3 cloves garlic, crushed
1 tab. grated fresh ginger

cut racks into pieces (3-4 ribs per piece). Combine tomato sauce, sherry, soy sauce, garlic, honey & ginger in a large saucepan over heat, mix well.

Add ribs to mixture. Bring to boil. Reduce heat & simmer, covered for 15mins. Move ribs occassionally to ensure even cooking.

Transfer Ribs & sauce to large shallow pyrex or glass sih. Refrigerate covered with plastic wrap overnight ot absorb flavour.

Prepare or heat BBQ. Place ribs on HOT lighly oiled BBQ grill. Cook over hotest part of the fire for 15mins, turning and brushing with sauce occassionally.

Serve with BBQ’d Corn on the Cob & Potato Salad

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January 7th 2007
Lineke’s Pork Chops with Mexican Rice

Posted under Pork

6 lean pork loin chops
1 Tbsp plain flour
2 Tbsp canola oil
2 onions, sliced
1 clove garlic, crushed
1 red capsicum (140g) cut into thin strips
1 green capsicum (140g) cut into thin strips
2 cup rice
3 cup chicken stock
1 cup tomato juice
1 bay leaf
1/2 tsp paprika or cayenne
1/2 tsp pepper, or to taste
440 g can kernel corn
2 olives to garnish (optional)

Trim chops of excess fat and dip in seasoned flour.

Heat oil in frypan and fry chops till golden brown. Remove chops, keep warm.

Add onions, garlic and capsicum to pan, toss till onions are just tender. Remove some of the capsicum strips reserve for garnish.

Add rice to pan, toss over moderate heat about 2 minutes.

Add stock, tomato juice, bay leaf, spices, salt and pepper with corn. Stir once then allow to come to boil, replace chops on rice. Cover and lower heat. Simmer about 25-30 minutes or till rice and pork chops are tender.

Garnish with reserved capsicum strips and olives.
NOTE: This recipe can also be made using chicken breasts instead of the pork chops.

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January 7th 2007
Mejane’s Tray Baked Sticky Pork Chops With Sweet Potato Mash

Posted under Pork

1 tablespoon olive oil
4 thick pork loin chops
2 tablespoons hoisin sauce
2 tablespoons sshao xing wine (or dry sherry)
1 tablespoon honey
2 tablespoons soy sauce
1 chilli, chopped
2 teaspoons chopped ginger
2 cloves garlic, crushed

Sweet potato Mash:
700g sweet potato, peeled and cubed
2 tablespoons olive oil
1 teaspoon ground cumin

Preheat oven to 200°C.

Heat oil in an ovenproof frying pan. Add chops and cook for 2 minutes each side. Pour over the hoisin, wine, honey, soy, chilli, ginger and garlic. Place in oven and bake for 20 minutes.

Meanwhile place sweet potato in a large pot of salted water. Bring to the boil. Boil for 5 minutes or until tender. Drain. Heat oil in the saucepan. Add the cumin and return potatoes to the pan and mash roughly. Serve with the chops.

Submitted to our July cookbook by mejane.

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