Pork with prune and apple

Serves 4
Ingredients

4 x 125g boneless pork steaks, you could also use chicken

1 cup chicken stock

¼ cup of red wine vinegar or apple cider vinegar

1 green apple, peeled, cored and 1 cm dice

1 brown onion, diced

½ cup of prunes, this is about 10, diced

Method

Season your pork steaks with salt and pepper. In a large pan put in some oil and when hot cook your steaks about 4-5 minutes each side, it can be a little pink in the middle. The time will vary depending on thickness. When done set aside and cover to keep warm. In the same pan (don’t wash) add your onion and apple and cook for 1-2 minutes and then add your vinegar and stock, simmer for 5 minutes until it has thickened like a gravy. Then add your prunes to warm through. Add your pork back into the pan to warm and serve up with some mash and steamed vegetables. Pour your sauce over everything and enjoy! ! I used carrots, green bean and broccoli.

Salt and pepper 5 spice pork rashers with roasted brussel sprouts

 Ingredients

600g pork rashers, these are just a piece of pork belly that has been cut into slices, found at the supermarket

1 tbsp szechwan peppercorns

2 tsp himilayan rock salt

1 tsp chinese 5 spice

5 cloves garlic, crushed

400g brussel sprouts, if small leave whole or big ones cut in half, take outside leaves off if needed and trim the base.

600g of potato, pumpkin or sweet potato or a mix of all 3, peeled and cut into large chunks. The pumpkin needs to be cut bigger than the potatoes as it cook quicker.

Method

Preheat oven to 180C

Cut pork rashers into 3. Grind the salt and pepper until fine then mix through chinese 5 spice and garlic. Toss the spice mix through the pork rashers and add your veges and bake in a roasting dish for 45-60 minutes. After 20 minutes some fat should come out of the pork so you can give everything a good mix and coat everything. Put back in the oven and mix again in another 15 minutes or so. Serve up!

Asian honey, soy, garlic pulled pork

Ingredients

1-1.5 kg pork shoulder

2 tbsp tamari or soy sauce

1 heaped tbsp honey

As many garlic cloves as you want!

2 tsp chinese 5 spice

½ chinese wine or water/stock

Method

Take the skin off the pork, you can throw it or use it for crackling. Score the skin so it is easier to break/cut apart later. Rub with 2 tsp salt and 1 tbsp oil. Put in a very hot oven (about 220-230C) for about 30-40 mins until hard and crackled.

Put the wine/water in the slow cooker, put the pork in and rub the pork with the soy, honey and 5 spice powder.  Cook on high for 6-7 hours until the pork falls apart.

I served this with steamed kale, butter beans and slow cooked carrots. (just throw halved carrots in with the pork)

Indian piced pork rasher roast

600g pork rashers, cut into 3-4 pieces
1 amount of indian spice mix
1 tbsp approx. olive oil

Method
 
Preheat oven to 180C
Rub the spice mix and oil all over the pork rashers
Roast for 45minutes-1hour

Serve with your favorite roasted and steamed vegetables