All Pork Posts

Smoothered Pork Chop

I love a pork chop, they’re a much underated cut of meat. There were a pair of them in our meatbox this month and I couldn’t resist.

Sweet and sour pork (lockdown edition)

I’ve blogged about sweet and sour porksweet and sour pork before, but this recipe was a variant to use up some bits and pieces whilst on lockdown.

Green beans with pork, peanut and lentils

A quick writ eup for a quick tea. I had a big bag of green beans that I neeed to use up and some diced pork shoulder in th freezer.

Day long marinades and lightly smoked wings and ribs

I’ve not had a lot of time for fun cooking recently, but I’ve bene really enjoying simply cooked meat on the BBQ with fresh salad.

Crispy twice cooked pork

One of the things that takeaways excel at (and that I assume is dreadfully bad for you) are those dishes where chunks of meat are crisp but coated in a spicy sweet unctuous sauce.

Air fried pork chop with super green sauce

I bought a Phillips Airfryer when it was on sale in the New Year. We’d talked about them for a while but the prce was crazy.

Thai pork mince

There’s something very satifying about eating spicy food scooped up in a leaf. This is 10 mins from start to face. You will need Pork mince (about 300g in my case) 2 small hot chillis (I used birds eye) 1 lime 1 stem of lemon grass, finely chopped (I cheated and used the pre-packaged puree - abot a teaspoon) 1 fat inch of ginger 2 cloves of garlic, finely chopped (I cheated again!

Aubergines with szechuan spice and pork

I was looking for a way to use up a ripe aubergine and some excellent pork mince when I ran across this rather excellent looking roast aubergines with Szechuan fragrant pork made by Thomasina Miers.

Pork Scratchings

I love pork scratchings. Often too thick, too salty and too always greasy, they’ve got a back name, but it’s easy enough to make good por scratchings.

WeightWatcher Friendly Lemon Peel and Pork Meatball Pasta

Pork mince isn’t very diet friendly, but it is delicious and a little goes a long way. I have a lot of dried lemon peel left from an experiment (to be blogged) so I thought I’d combine the two.

A very rich pork chop with mushrooms

One day I’ll cook mushrooms without cream, but that day is not today. I boody ove mushrooms, and when you leave them chunky they’re so good as part of a main course.

Breaded pork chop

I had a great pork chop that had been lurking in the freezer for well over a year and needed eating. Instead of grilling it fully loaded or deep fried it, I decided to bread and bake it.


BBQ masters will hate everything about this, but the result, tender, moist, hot but not crazy hot, is well work the pay off. These were baked in the oven then finished on a reasonably hot BBQ with a smoke box.

Deep fried pork chop

Years ago I saw a South American dish on TV which involved a double chop (side to side, not 2 bones thick) with the strip of belly attached that was marinades in garlic and other things then deep fried.

Sweet and sour pork

When I first got interested in cooking in the early 90s I was living in Cumbria, there was not a lot of cultural diversity in local food.

Asian style baked belly pork

I doubt this is in any way authentic to any country, but get passed that and dig in. You will need A chunk of bely pork A handful of kale Sweet chili sauce Five spice Dark soy White wine vinegar Noodles Sesame Do Score the fat right though Rub the 5 spice into the meat side of pork Mix sweet chili, soy and vinegar Stick meat and mix into an air tight plastic bag and marinade for as long as you can Pour off the marinade and reserve Wrap the pork in tinfoil and bake at 150 for about an hour Unwrap, place fat side up, pour over the marinade and shake on sesame seeds Bake at 180 for about 20 minutes until the top is crispy.

Overloaded Pork Chop

I love a good pork chop but unless you’re careful they can get dry. Ignore those dreadful things with the fat taken off in the supermarket and get yourself with the skin still on and a good layer of fat on them from your butcher (or meatbox).