Recipes tagged with "Pork"
Gurkha pork curry
(Serves 6) Ingredients For the spice paste 1 tsp cumin seeds 1 tsp coriander seeds 4 green cardamom pods 1 cinnamon stick 2 hot dried chillies For the pork 3 tbsp mustard oil ¼ tsp fenugreek seeds ½ tsp carom seeds ½ tsp cumin seeds 2 medium onions, finely sliced 2 tsp garlic, finely grated… Read more: Gurkha pork curry
Vietnamese pork curry
(Serves six) Ingredients 2 lemon grass stalks 1 medium onion, quartered 2 garlic cloves, halved 1 long red chilli, halved and roughly chopped 25g chunk of fresh root ginger, peeled and roughly chopped Small bunch of fresh coriander, plus extra to garnish 1.5kg boneless, rindless pork shoulder (buy thickly cut steaks if you like) 3… Read more: Vietnamese pork curry
Pork bánh mì
Ingredients Pickles 140 grams daikon peeled and julienned 70 grams carrot peeled and julienned 1 tablespoon sugar – granulated 2 tablespoons rice vinegar 2 tablespoons fish sauce Pork 300 grams pork belly chopped 1/4 teaspoon five spice powder 1 tablespoon honey 1 tablespoon Shaoxing wine 1 tablespoon hoisin sauce 1 teaspoon fish sauce 7 grams garlic (~1… Read more: Pork bánh mì
Gymkhana’s suckling pig vindaloo
(Serves 4) Ingredients 600g pig’s cheek and leg meat (you can use normal pork instead of suckling pig, but marinate it for up to 12 hours) 120ml vegetable oil 250g onions, finely chopped 240ml pork stock (or water) 1 tbsp coriander stem, chopped For the marinade: 100ml Goan palm vinegar (or malt vinegar) 6-8 black… Read more: Gymkhana’s suckling pig vindaloo
Sichuan pork, broccoli & cashew stir-fry
(Serves 2) This Sichuan pork, broccoli & cashew stir-fry is quick and easy to make, it also tastes immense. Ingredients 1 tbsp vegetable oil 500g pork fillet, cut into thick slices 1 garlic clove, thinly sliced 1 tbsp fresh ginger, finely chopped 300g Tenderstem broccoli, cut into 3cm pieces 2 red onions, cut into thick… Read more: Sichuan pork, broccoli & cashew stir-fry
Pork and prawn gyozas (dumplings)
Ingredients Pork and prawn filling: 4 ounces ground pork 4 ounces raw Tiger prawns (shrimp), shelled, deveined, and coarsely diced 1 large spring onion (green), finely chopped 1 tablespoon freshly grated ginger 1 tablespoon light soy sauce 1 tablespoon Shaohsing rice wine or dry sherry 2 teaspoons cornstarch 1 teaspoon toasted sesame oil Pinch sea… Read more: Pork and prawn gyozas (dumplings)