Pork Dishes
Pork chops are one of the most popular choices for quick grills, and pork cuts of all kinds are also perfect for barbecuing. It is particularly good in Chinese-style cooking and combines well with many exotic spices, and this is reflected in the choice of new and unusual recipes for this chapter.
Pork must always be thoroughly cooked. When barbecuing, position the meat a suitable distance from the coals so it has time to cook right through while it browns evenly on the outside. If the meat is thick, you can precook it in your conventional oven and then finish it off over the coals.
Of course, we mustn’t forget sausages, the once-humble poor relation of pork. Nowadays they come in all kinds of exciting new flavours and can make a delicious, hot or cold summer lunch or supper, accompanied by any number of sauces and relishes.
Pork and pineapple grills
A variation on the classic gammon and pineapple, these pork burgers are topped with pineapple rings and glazed with a sweet marinade.
Serves 4
450 g/1 lb lean minced (ground) pork
2.5 ml/½ tsp onion salt
Freshly ground black pepper
5 ml/1 tsp dried sage
5 ml/1 tsp soy sauce
225 g/8 oz/1 small can of pineapple rings in natural juice
45 ml/3 tbsp tomato purée (paste)
45 ml/3 tbsp clear honey
10 ml/2 tsp Worcestershire sauce
1 Mix the minced pork with the onion salt, a good grinding of pepper, the sage and soy sauce. Shape into four round cakes.
2 Drain the pineapple, reserving the juice and press a pineapple ring firmly into each cake.
3 Blend a little of the pineapple juice with the tomato purée in a small saucepan until smooth. Then blend in the remaining juice, the honey and Worcestershire sauce. Bring to the boil and boil for 2–3 minutes.
4 Brush the mixture over the cakes and then place them on the barbecue or under a preheated grill (broiler) for about 10 minutes until glazed and cooked through, turning and brushing with the marinade during cooking.
Preparation time: 10 minutes
Cooking time: 10 minutes
Country fruited pork olives
This is based on traditional beef olives, but is much quicker to cook. Use rump or sirloin steak, if you prefer, but omit the apple in the stuffing. If you are barbecuing, make the sauce in a pan that is suitable for standing on the barbecue rack.
Serves 6
6 thin pork leg steaks
For the stuffing:
2 onions, finely chopped
15 g/½ oz/1 tbsp butter or margarine
1 eating (dessert) apple, finely chopped
50 g/2 oz/1 cup fresh breadcrumbs
10 ml/2 tsp chopped fresh sage
Salt and freshly ground black pepper
1 egg yolk
For the sauce:
30 ml/2 tbsp olive oil
450 g/1 lb tomatoes, skinned and chopped
150 ml/¼ pt/2/3 cup chicken or vegetable stock
15 ml/1 tbsp tomato purée (paste)
2.5 ml/½ tsp dried mixed herbs
A good pinch of caster (superfine) sugar
To serve:
A green salad
1 Place one slice of pork in a plastic bag and beat with a rolling pin or meat mallet to flatten. Repeat with the remaining slices of meat.
2 Fry (sauté) half the chopped onion in the butter or margarine for 2 minutes, stirring, to soften. Stir in the remaining stuffing ingredients.
3 Spread over the slices of meat and roll up. Secure with wooden cocktail sticks (toothpicks).
4 Heat half the oil in a saucepan. Add the remaining sauce ingredients and a little salt and pepper.
5 Bring to the boil and simmer for about 8 minutes until pulpy, stirring occasionally. Keep warm at the side of the barbecue or reheat on the hob when required.
6 Brush the pork olives with the remaining oil. Cook on the barbecue or under a preheated grill (broiler) for 6–7 minutes on each side until cooked through and golden. Remove the cocktail sticks and serve with the tomato sauce and a mixed green salad.
Preparation time: 25 minutes
Cooking time: 12–14 minutes
Allspice pork
Serves 4
15 ml/1 tbsp oil
1 small onion, finely chopped
15 ml/1 tbsp light brown sugar or honey
15 ml/1 tbsp ground allspice
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp dried thyme
Salt and freshly ground black pepper
4 pork chops or cutlets
1 Mix together the oil, onion, sugar or honey, allspice, cinnamon, thyme, salt and pepper.
2 Rub the mixture over the pork on all sides. Leave to marinate for 2 hours.
3 Cook the pork on a barbecue or under a preheated grill (broiler) for about 15 minutes on each side until thoroughly cooked through and crisp and golden brown on the edges.
Preparation time: 5 minutes
Marinating time: 2 hours
Cooking time: 25–30 minutes
Marinated three-flavour ribs
These take a little time to prepare but the resulting flavours are well worth it. For a change, try using breast of lamb, cut into ribs, with any of the marinades.
Serves 6
36 Chinese pork spare ribs, trimmed
30 ml/2 tbsp white wine vinegar
For the Chinese marinade:
30 ml/2 tbsp olive oil
1 wineglass of red wine
15 ml/1 tbsp golden (light corn) syrup
10 ml/2 tsp Worcestershire sauce
15 ml/1 tbsp tomato purée (paste)
10 ml/2 tsp red wine vinegar
1 garlic clove, crushed
Salt and freshly ground black pepper
For the sweet and sour marinade:
1 garlic clove, crushed
30 ml/2 tbsp sunflower oil
1 wineglass of pineapple juice
30 ml/2 tbsp tomato ketchup (catsup)
15 ml/1 tbsp red wine vinegar
30 ml/2 tbsp soy sauce
30 ml/2 tbsp light brown sugar
For the spicy orange marinade:
150 ml/¼ pt/2/3 cup chicken stock
Grated rind and juice of 2 oranges
1 onion, finely chopped
6 whole cloves
1 bay leaf
15 ml/1 tbsp olive oil
30 ml/2 tbsp clear honey
15 ml/1 tbsp white wine vinegar
1 Put the ribs in a large pan. Cover with water and add the vinegar. Bring to the boil, skim the surface, reduce the heat, cover and simmer for 1 hour. Drain and place in three separate shallow dishes.
2 Mix the ingredients for the Chinese marinade together and pour over one dish of ribs. Toss to coat completely.
3 Mix the sweet and sour marinade ingredients together with a little salt and pepper and pour over a second dish of ribs. Toss.
4 Mix the spicy orange marinade ingredients with a little salt and pepper and pour over the final dish of ribs. Toss.
5 Leave all the ribs to marinate for 3–4 hours. Drain off each of the marinades into separate small saucepans. Boil rapidly until syrupy.
6 Place the ribs on the barbecue or under a preheated grill (broiler), keeping the three groups separate on the rack, so you can brush each with the right marinade during cooking.
7 Cook for about 8–10 minutes, turning and brushing frequently until golden. If cooking under the grill, you may need to cook in batches, keeping them warm in the oven while you cook the remainder.
Preparation time: 1¼ HOURS
Marinating time: 3–4 hours
Cooking time: 8–10 minutes
Pork escalope pockets
You can also try this with turkey or veal escalopes. Ready-sliced cheese is ideal for this dish.
Serves 4
4 pork escalopes
5 ml/1 tsp paprika
Salt and freshly ground black pepper
60 ml/4 tbsp tomato ketchup (catsup)
4 slices of Emmental (Swiss) or Cheddar cheese
30 ml/2 tbsp finely snipped fresh chives
15 ml/1 tbsp oil
1 Beat the escalopes flat. Season with paprika, salt and pepper and brush with ketchup.
2 Place a slice of cheese on one half of each escalope and sprinkle with chives. Fold over and secure with cocktail sticks (toothpicks). Brush with oil.
3 Cook on a barbecue or under a preheated grill (broiler) for about 8 minutes on each side, brushing with more oil if necessary.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Pork tenderloin brochettes with lychees
These are also delicious made with diced duck breasts. You can use drained, canned lychees, if you prefer.
Serves 4
60 ml/4 tbsp medium sherry
60 ml/4 tbsp light soy sauce
45 ml/3 tbsp clear honey
5 ml/1 tsp grated fresh root ginger
100 ml/3½ fl oz/scant ½ cup chicken stock
100 g/4 oz lychees, peeled and stoned (pitted)
350 g/12 oz pork tenderloin, cut into 16 cubes
1 green (bell) pepper, cut into large dice
1 red pepper, cut into large dice
1 Put the sherry, soy sauce, honey, ginger, stock and lychees in a saucepan and bring to the boil. Cook for 2 minutes, then remove from the heat and cool.
2 Put the pork cubes in a shallow dish. Pour over the marinade, turn to coat completely, then cover and chill for several hours or overnight.
3 Thread the pork cubes on skewers with the lychees and peppers.
4 Cook on the barbecue or under a preheated grill (broiler), turning frequently and basting with the marinade, for about 10 minutes or until cooked through.
Preparation time: 15 minutes
Marinating time: 3–4 hours or overnight
Cooking time: 10 minutes
Peach spare ribs
Serves 6
1.75 kg/4 lb short Chinese pork spare ribs
410 g/14½ oz/1 large can of peach slices in natural juice, drained, reserving the juice
60 ml/4 tbsp cider vinegar
45 ml/3 tbsp light soy sauce
2 garlic cloves, crushed
5 ml/1 tsp grated fresh root ginger
15 ml/1 tbsp tomato purée (paste)
1 Trim any fat from the ribs and place them in a large saucepan. Cover with water, bring to the boil, reduce the heat and simmer gently for 1 hour. Drain and place in a shallow dish.
2 Purée the peach slices in a blender or food processor and mix with the vinegar, soy sauce, garlic, ginger and tomato purée. Thin, if necessary, with a little of the juice. Spoon over the ribs. Leave to marinade for several hours or overnight, turning once or twice.
3 Drain thoroughly and then cook on the barbecue or under a preheated grill (broiler), basting occasionally with any remaining marinade, for about 30 minutes until the ribs are a rich brown and meltingly tender.
Preparation time: 1¼ hours
Marinating time: 3–4 hours or overnight
Cooking time: 30 minutes
Barbecued pork with chilli and cumin
Serves 4
10 ml/2 tsp cumin seeds, coarsely crushed
15 ml/1 tbsp olive oil
15 ml/1 tbsp balsamic vinegar
30 ml/2 tbsp light soy sauce
90 ml/6 tbsp dry white wine
1 small red chilli, seeded and finely chopped
450 g/1 lb pork tenderloin, trimmed of any fat or sinews
To garnish:
Curly endive (frisée lettuce) and French dressing
1 Whisk the cumin, oil, vinegar, soy sauce, wine and chilli together in a shallow dish. Add the pork and turn to coat completely. Cover and chill overnight, turning occasionally.
2 Cook the pork on the barbecue or under a preheated grill (broiler) for about 25 minutes, turning occasionally, until golden and the meat gives easily when a skewer is inserted in the thickest part.
3 Wrap in foil and leave to rest at the side of the barbecue or in a low oven for 10 minutes.
4 Cut into thick slices, lay on plates and garnish with curly endive, dressed with French dressing.
Preparation time: 10 minutes
Marinating time: Overnight
Cooking time: 25 minutes
Resting time: 10 minutes
Pork and peanut satay sticks
Serves 4
450 g/1 lb pork fillet
15 ml/1 tbsp sunflower oil
1 small onion, finely chopped
1 garlic clove, crushed
1 red chilli, seeded and finely chopped
10 ml/2 tsp light brown sugar
30 ml/2 tbsp dark soy sauce
30 ml/2 tbsp lime juice
60 ml/4 tbsp water
75 ml/5 tbsp smooth peanut butter
30 ml/2 tbsp chopped fresh coriander (cilantro)
To garnish:
1 sprig of fresh coriander and wedges of lime
1 Trim any fat from the meat. Slice into thin strips, then thread ‘concertina-style’ on to soaked wooden skewers. Put in a shallow dish.
2 Heat the oil in a small pan and cook the onion over a low heat for 10 minutes, or until soft. Add the garlic and chilli and cook for a further minute, stirring all the time.
3 Add the sugar, soy sauce, lime juice and water to the pan. Simmer gently for a few seconds, then remove from the heat. Stir in the peanut butter and chopped coriander.
4 Brush one-third of the peanut sauce over the pork. Cook on the barbecue or under a preheated grill (broiler) for about 10 minutes, or until lightly browned and cooked through.
5 Spoon the remaining peanut sauce into a serving bowl and garnish with a sprig of coriander. Serve with the pork skewers, with the wedges of lime to squeeze over.
Preparation time: 20 minutes
Cooking time: 10 minutes
Smoked pork and gingered fruit skewers
Ginger and pork are an inspired combination in these fruity kebabs.
Serves 4
700 g/1½ lb smoked pork loin
225 g/8 oz/1 small can of pineapple pieces in natural juice
15 ml/1 tbsp finely chopped preserved ginger
30 ml/2 tbsp syrup from preserved ginger
15 ml/1 tbsp cider vinegar
15 ml/1 tbsp light brown sugar
Freshly ground black pepper
2 ripe nectarines
1 Cut the pork into 2.5 cm/1 in chunks and put in a shallow dish. Drain the pineapple, pouring the juice into a small pan. Add the ginger, ginger syrup, vinegar and sugar. Simmer for 5 minutes or until reduced by half. Leave to cool.
2 Season the pork with a little pepper. Pour over the syrup and turn to coat well. Cover and leave to marinate for 1 hour.
3 Meanwhile, halve and stone (pit) the nectarines, then cut into chunks. Add to the marinade with the pineapple pieces and stir to coat.
4 Thread the pork and fruit pieces alternately on to soaked wooden skewers. Cook on the barbecue or under a preheated grill (broiler) for about 7–10 minutes, turning once or twice during cooking and brushing with the marinade, until the meat is cooked through.
Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: 7–10 minutes
Devilled bacon, kidney and mushroom brochettes
The name comes from the hot spicy sauces, known as ‘devils’, which were popular in Britain in the eighteenth and nineteenth centuries.
Serves 4
25 g/1 oz/2 tbsp butter or margarine
1 small onion, finely chopped
200 g/7 oz/1 small can of chopped tomatoes
15 ml/1 tbsp white wine vinegar
2.5 ml/½ tsp made English mustard
10 ml/2 tsp light brown sugar
Salt and freshly ground black pepper
8 rashers (slices) of smoked streaky bacon, rinded
4 lambs’ kidneys
16 baby button mushrooms
60 ml/4 tbsp orange juice
1 Melt the butter or margarine in a small pan and gently fry (sauté) the onion for 5 minutes until soft. Add the tomatoes, vinegar, mustard, sugar, salt and pepper. Simmer for 5 minutes until fairly thick. Leave to cool.
2 Cut each bacon rasher in half and roll up tightly. Cut the kidneys in half, cut out the white cores and discard. Cut each kidney half into two pieces. Trim the mushrooms.
3 Push a bacon roll, a piece of kidney, then a mushroom on to a skewer, then repeat the sequence. Make another seven skewers in the same way. Brush all over with about half of the devilled sauce.
4 Cook on the barbecue or under a preheated grill (broiler) for about 7 minutes, turning occasionally. Stir the orange juice into the remaining sauce and simmer for 3 minutes, either on the barbecue or on the hob. Serve two brochettes per person with the sauce.
Preparation time: 15 minutes
Cooking time: 10 minutes