Slow-cooked pork and lemongrass curry
This colourful curry is a delicious recipe.The pork and pumpkin are matched perfectly with lemongrass. It'll soon become a staple on your menu!
2 tbsp rice bran oil
800g pork neck, cut into 4cm pieces
1 medium red onion, finely chopped
3 garlic cloves, crushed
2 tbsp lemongrass paste (see note)
2 tbsp Thai green curry paste
3 fresh kaffir lime leaves, bruised
400ml can coconut milk
400g butternut pumpkin, peeled, cut into 2.5cm pieces
150g green beans or snake beans, trimmed, cut diagonally
1 tbsp fish sauce
2 tbsp lime juice
1/3 cup fresh coriander leaves
1/3 cup fresh Thai basil leaves
Steamed jasmine rice, to serve
- Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat. Cook pork, turning, for 5 minutes or until browned all over. Transfer to a plate.
- Heat remaining oil in pan. Add onion, garlic and lemongrass. Cook, stirring, for 5 minutes or until onion softens. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Return pork to pan with lime leaves, coconut milk and 1 1/2 cups water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until pork is tender.
- Add pumpkin. Cook, uncovered, for 25 minutes or until pumpkin is tender. Add beans. Cook for 5 minutes or until tender. Discard lime leaves. Stir in sauce and juice. Top with coriander and basil. Serve with rice.
Recipe and image via Taste
Roasted pork belly polpette with polenta tomato sauce
This easy yet extremely tasty dish by delicious.com.au is best enjoyed with a glass of red!
1/2 cup (125ml) milk
1kg pork belly mince
160g coarsely grated parmesan
1/3 cup thyme leaves
100g butter, chopped
1/4 cup (60ml) extra virgin olive oil
2 onions, finely chopped
5 garlic cloves, finely chopped
1/2 cup (140g) tomato paste
3/4 cup (185ml) white wine
750g cherry tomatoes
3 cups (750ml) chicken stock
1/4 cup rosemary leaves
1 cup (170g) instant polenta
1/2 cup (50g) grated mozzarella
Oregano leaves, to serve
- Place breadcrumbs and milk in a bowl and soak for 5 minutes. Drain, then combine with pork mince, 100g parmesan and thyme in a bowl and season. Shape into 12 large meatballs and chill until needed.
- To make sauce, melt butter and oil in a saucepan over low heat. Add onion and garlic and cook, stirring, for 10 minutes or until onion has softened. Add tomato paste and cook, stirring, for 1 minute. Add wine, increase heat to medium. Simmer for 3 minutes or until reduced by half. Add tomatoes, stock and rosemary. Season. Simmer for 20 minutes or until slightly reduced.
- Preheat oven to 180°C. Spread polenta over base of a 31cm x 20cm x 7cm roasting pan. Scatter with remaining 60g parmesan. Pour over half tomato sauce, stir to combine. Top with meatballs, pour over remaining sauce, scatter with mozzarella. Bake for 40 minutes or until reduced. Rest for 10 minutes for polenta to soak up sauce, then scatter with oregano to serve.
Sticky pork chow mein
Craving for something delicious? This veggie-packed sticky pork chow mein will scratch that itch! Easy and quick it's perfect for a school night.
3 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
1/4 cup shao hsing (Chinese rice wine)
1/3 cup oyster sauce
1/4 cup soy sauce
1/4 tsp ground white pepper
1 tbsp vegetable oil
500g pork mince
1 brown onion, cut into thin wedges
1 red capsicum, sliced
100g fresh baby corn, halved lengthways
100g snow pea, trimmed
350g fresh chow mein noodles
1 cup shredded Chinese cabbage (wombok)
Thinly sliced green onion, to serve
- Combine garlic, ginger, shao hsing, oyster sauce, soy sauce and pepper in a container.
- Cook noodles following packet directions. Drain.
- Meanwhile, heat a wok over medium-high heat. Add half the oil. Swirl to coat. Stir-fry mince, breaking up lumps, for 8 minutes or until browned. Add 2/3 of the sauce mixture. Stir-fry until mince is golden and sticky. Transfer to a bowl.
- Add remaining oil. Swirl to coat. Add onion. Stir-fry for 3 minutes. Add capsicum, corn and snow peas. Stir-fry for 4 minutes or until vegetables are just tender. Return mince to work. Add noodles, cabbage, remaining sauce mixture and 2 tablespoons water. Stir-fry for 2 to 3 minutes or until heated through. Serve topped green onion.
Recipe and image via tatste.com.au