Meat2eat - Pork Recipes

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Pork Cutlets in 5 Spice, Ketchup Mannis and Cinnamon.

4 pork cutlets
Chinese five spice
cinnamon
Ketchup mannis 1/4 cup
water 1/4 cup

Marinade cutlets in ketchup mannis and water for 30 mins prior to cooking (use hot water to thin ketchup mannis.) place in greased baking tray, sprinkle 5 spice and cinnamon over cutlets and cover with foil. Bake in 150C oven for 30 min.

Serve with balsamic caramelised apples.

Caramelised Balsamic Apples

2 green apples
Brown sugar
Butter
Lemon juice
Balsamic dressing - Paul Newman's is great
Sugar

Core apples and leave skin on. cut into small wedges. In the microwave, steam apples with 1 tablespoon sugar, 1 tablespoon butter and a good squeeze of lemon juice for 90 seconds on high. In a pan, melt 2 tablespoons butter, 4 tablespoons brown sugar and 1/4 cup of balsamic.

Add apples and sauté until sauce reduces slightly. serve with pork cutlets and drizzle sauce over apples.

Baked Leg of Ham with Bourbon & Marmalade Glaze

Get your butcher to remove the skin, but not the fat.
Layer pineapple rings over the ham.
Stud the rings with cloves to hold the fruit in place.
Place the ham on silicon paper in a deep roasting tray, pour the glaze over the ham and roast for an hour and a half in a moderate over, keep basting the ham during the roasting.

Glaze

300ml Bourbon
1 jar of Marmalade

Beetroot, Orange & Balsamic Relish

2 large beetroots - peeled and grated
1 orange - cut into eights, remove pips
1/2  cup of brown sugar
1/2  cup of balsamic vinegar
1 dried chill (optional)
1 cinnamon stick
1 cup of water

Place all ingredients in a heavy based pot and cook slowly until all of the liquid has evaporated and the beetroot is cooked, remove the orange wedges.

Apple & Rhubarb Jam (goes really well with a pork porterhouse)

1 small onion - finely diced
4 granny smith apples - grated
250g rhubarb - chopped roughly
3/4 cup of brown sugar
1/2 cup of red wine vinegar or white vinegar
1 cinnamon stick
1 star anise (optional - but try if you can)
1 cup of water

Put everything except the rhubarb into a deep, heavy based pot and slowly cook until the apples are cooked and there is still liquid (if not add more water).
Add the rhubarb and keep cooking until everything looks as if its jam and there is not much liquid.

Keeps for approx 2 weeks in a sealed container -refrigerated

Star Anise is an Indian spice that will give this jam a slight liquorish taste.

Pork Cutlets with Maple Syrup and Onion Marinade

serves 4  approx cost (  $5.00/head ).

Marinade pork cutlets with maple syrup and onion marinade for approximately 30 mins. (available at Meat2Eat.)

Slow bake in 160C preheated oven - covered in foil for approx 35 mins. Serve with crisp fresh stir-fry vegies and pour remaining marinade (warmed) over meal.

Pork Sirloin in Asian Baked Sauce

1 x Pork Sirloin   (this can be used on the cutlets or pork porterhouse also)

Ketchup Manis

Chinese 5 spice

Cinnamon

Leafy Asian style salad mix for the salad.

In a preheated oven, place the pork into a tray coated with ketchup manis, a sprinkle of Chinese five spice and cinnamon. Allow to slow bake for approx 1.5 hrs on 140-150C covered with alfoil. Remove alfoil and glaze again with ketchup manis. Thinly slice sirloin and arrange over salad.

Use a mix of red wine vinegar, brown sugar, fresh coriander and crushed garlic for a tart yet complimentary salad dressing.

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