Browsing Ingredient: Pork
Roast Loin of Pork a la Provencale
Ask the butcher to skin, chine and bone the loin of pork, so that it will be easier to carve when roasted. Your 1.4 kg /3 lb pork loin should…
Chinese Noodles in Meat Sauce with Shredded Vegetables
This is one of the classic peasant dishes of Peking and, unlike most Chinese dishes, is a meal in itself. Traditionally, each diner is given a bowl of noodles to…
Chinese Roast Pork
This dish can be eaten either hot or cold and is traditionally accompanied by Chinese mustard.
Pork in Ground Rice
This delicious dish is traditionally served with a variety of dips such as tomato-soy sauce (mix together equal quantities of tomato ketchup and soy sauce), garlic-soy (finely chop 3 garlic…
Diced Pork on Crackling Rice
Kuo Pa fou Tin – The English translation of this dish describes the sound the rice is supposed to make when the pork sauce is poured over it.
Loin of Pork Boulangere
This dish acquired its name from the time when the only oven in the village would be the bakery oven. Villagers would send along their dinners to be cooked in…
Oxford Sausages
An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon….
Roast Pork with Apples
Crisp crackling is one of the best things about roast pork. To make sure that yours is good and crunchy, score deeply through the skin with a sharp knife, following…
Risotto with Ham and Mushrooms
Prosciutto is the best ham to use in this distinctly Italian recipe, though it is expensive. For an economical supper dish for 4, you may want to use a less…
Shao Jou (Cantonese Roast Pork)
This is one of the great classics of Cantonese cooking, often cooked {and badly) in the west. Hoi sin sauce is a rather spicy, sweet barbecue sauce available in cans…