RSS Feed

Category Archives: Pork

Roast Crown of Pork with Apple & Sage Stuffing


An awesome Roast … made this to celebrate hubby’s birthday … the apple & sage stuffing is awesome and wrapping the crown of pork with bacon keeps the chops succulently moist ….I served up with some pan-roasted asparagus ❤


I bought a very small crown of pork …the butcher here had left the ribs very long …I’d much prefer it to be short …I used about 6 slices of bacon … you will need more slices if you are roasting a bigger crown


I used only 2 slices of bread, cut into 1″ squares (partly because the crown of roast I bought is very small and partly … spread evenly on a baking pan … you can more slices if the crown you are stuffing is bigger …please note that recipe below is for a small crown of pork with about 10 chops so please increase recipe accordingly if your crown of pork is bigger


Bake the bread squares in a 180° C pre-heated oven for about 10 minutes until slightly toasted … set aside


..other ingredients needed for the stuffing : finely chopped onion, finely chopped celery and wedges of Granny Smith apples


Fresh herbs you will need … fresh parsley, fresh chives, fresh thyme and fresh sage


…all fresh herbs all chopped + sugar, grated nutmeg, pepper, ground cinnamon ..


Cook onion & celery in heated skillet with butter over moderate heat, stirring, for about 5 mins, until soften …


Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon …


Stir to mix well …


Reduce heat to low, then cook covered, stirring now and again, until apples are tender… about 15 minutes


Stir in bread squares, parsley, and chives …remove from flame and set aside …


Wrap tips of rib bones with foil to prevent burning …sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan….


…then wrap meat below bones with overlapping bacon strips… securing with toothpicks if necessary …


…Mound stuffing in cavity….


When roast is done, lift it out of roasting tin and stand it aside, loosely covered with foil, for 15 – 20 minutes and …


…make the sauce …skim fat off surface .. place pan over a burner… add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits….pour through a fine sieve into a saucepan, discarding solids …


…add the apple jelly and any juices accumulated from the resting crown of pro .., then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes….season with salt and pepper then pour into a sauce boat to serve with the roast


Remove foil from resting roast and carve into chops by cutting between ribs … the apple & sage stuffing goes absolutely superbly with the yummy 🐷 chops 👍👍👍


Ingredients :  for the stuffing

  •  2 slices firm white sandwich bread, cut into 1-inch squares
  • 2 Tbsp unsalted butter
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped celery including some leaves
  • 2 large tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
  •  2 – 3 Tbsp sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 Tbsp chopped fresh sage or ½ Tbsp dried sage
  • 1 tsp chopped fresh thyme or ¼ tea dried thyme
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of cinnamon
  • ¼ cup chopped fresh parsley
  • 1 Tbsp chopped fresh chives

                        : for the roast

  • 1 crown roast of pork (the crown I used was about 10 chops in it)
  • ½ tsp salt
  • ¼ tsp  black pepper
  • 6 slices bacon

                         : for the sauce

  • ½ cup water
  • 3 Tbsp apple jelly or red-current jelly


  • Preheat oven to 180°C
  • Make the Stuffing : 
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 10 minutes …  leave oven on (for roast) and set toasted bread squares aside to cool
  • Cook onion and celery in butter in a heavy skillet over moderate heat, stirring occasionally, until softened … 4 to 5 minutes
  • Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon …reduce heat to low then cook, covered, stirring until apples are tender, about 10 minutes…then stir in bread squares, parsley, and chives … remove from burner and set aside
  • Make the Roast :
  • Set oven rack in lower third of oven
  • Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan and mound stuffing in cavity
  • Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks, if necessary
  • Roast pork in middle of oven, covering stuffing loosely with foil after 15 minutes and continue to roast until an instant-read thermometer registers 70°C when inserted 2 inches into center of meat (do not touch bones), 2 to 2¼ hours total
  • Transfer roast to a carving board or platter and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to 75°C; meat will be slightly pink)
  • Make Sauce :
  • Skim fat from pan drippings.. place pan across a burner and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits then pour through a fine sieve into a saucepan, discarding solids
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 2-3 minutes … season with salt and pepper
  • Remove all foil from roast and carve into chops by cutting between ribs … serve up with vegetables/sides of your choice 🍴🍷



Honey Mustard Barbecued/Grilled Pork Tenderloin

Posted on

It’s not always that I manage to get a good size Pork Tenderloin …. seen here, grilled to perfection, tender & moist and coated with the sticky, caramelised Honey Mustard glaze 😘


When I got home with those fat pork tenderloins, I was struggling with ideas of how I’m gonna cook it … then i thought, hmm, if we enjoyed Honey Mustard Chicken … let’s try it with pork … and because it is pork, I marinated it with the following marinade : ½ cup tomato ketchup + 2 Tbsp olive oil + ½ cup fresh orange juice + ¼ cup balsamic vinegar + 2 cloves garlic, chopped + 1 tsp dried oregano + ¼ tsp ground black pepper


..mix all the marinade ingredients together in a bowl thoroughly then pour it over the pork tenderloin … I’ve 2 pieces of pork tenderloin here … because it is not big, I allocated 1 pc per pax which had turned out to be just nice 😉


Ensure that the pork tenderloin is well coated with the marinade, cover with cling film and leave to marinate in the refrigerator for at least 6 hours or better still, overnight


Prepare your Honey Mustard Glaze … mix together zest of one lemon + 2 Tbsp clear honey + 2 Tbsp wholegrain mustard …set aside …


You can either grill the marinated pork tenderloin over a BBQ grill or like me, cook under the oven-grill/broiler … basting as you keep turning the pieces over … and grill until tenderloin are about 3/4 cooked, about 10 – 12 mins on each side  … then take it out of oven and brush it the Honey Mustard Glaze …  brush on one side then grill until bubbly & sticky & browned …turn and do same on other side  .. about 15 mins or so for both sides total …


Meanwhile, while pork is on it’s final 10 mins to ready, instead of serving up with Apple Sauce, I decided to served it up with caramelised apple slices … I sliced up a Granny Smith apple … heat up a pan with some butter, toss in the apples, drizzle a scant Tbsp of sugar over ….


…shake the pan to ensure the sugar is well mixed up in the butter and once the apple slices starts to brown, turn over and brown up the other sides and voila! they are ready to be plated up with your juicy pork tenderloin!


Mama Mia!!! Looking at the pic even makes me drools for it allover again 😝 … it was 👄smacking delish, served up with the caramelised apples and some steamed zucchini, cauliflower & carrots!

Marmite BBQ Spare Ribs

Posted on

This tender, slow-cooked ribs simply fall-off-the-bone and melt in the mouth delish!!! I resorted to making my own BBQ sauce after failing to find a good bottle searching through several stores …hence the emergence of Marmite BBQ Spare Ribs 😉


Ingredients needed for my Marmite BBQ Sauce ….from top, left to right, clockwise … ¼ cup dark muscovado sugar;  ½ cup tomato ketchup; ¼ vinegar (I used ginger infused vinegar); 1 Tbsp smoked paprika; 2 Tbsp Marmite; 2 Tbsp English Mustard; 3 cloves chopped garlic (not shown here) ….


…and 2 Tbsp Sweet Plum Sauce …


…mix all the sauce ingredients together and bring to a boil and slightly thickened …. off flame and set aside


This step is optional but I prefer to do this …I parboil the ribs (I’d sliced the whole long slab of ribs into 2 pieces as seen here) for about 15 mins …drain and pat dry with some kitchen paper towels


Brush the par-boiled ribs with some of the Marmite BBQ Sauce and marinade for 4 hours in the refrigerator


Preheat oven to 150°C ….wrap dish tightly with foil and cook int he pre-heated oven for 2½ hours until tender …


…2 hours after cooking, remove the foil …


…brush the ribs with some of the remainder of the Marmite BBQ Sauce …raise heat of oven to 200°C and continue cooking the ribs …


…turn the ribs every 5-8 mins and continue to brush on the rest of the Marmite BBQ Sauce with each turn and continue to cook until ribs is sticky and caramelised


We prefer the ribs not to be too dry but to have a thick layer of the sticky Marmite BBQ sauce on it …. finger-licking, lip smacking delectable!!! I served up with my Chopped Cauliflower & Broccoli Quinoa Salad 😉

Paupiettes De Porc aka French Stuffed Pork Parcels

Posted on

These Pork Parcels are absolutely delicious!! Actually you can buy them ready-made from your local butcher I think … but no sweat! here’s the recipe to make your own 😉 …in a single layer, brown the parcels nicely in a pan heated up with some oil ..


The misc-en-place … fresh button mushrooms, shallots/baby onions, carrots, few cloves garlic – smashed, dry cider, corn-flour mixed with beef stock, corn-on-the-cob


Remove the browned pork parcel and set aside …


Brown the shallots/baby onions & smashed cloves of garlic in the same pot …


…add in the carrots and mushrooms and sauté for a couple minutes …


…pour in the cider …bring to a low boil …


…pour in the beef stock mixture …


…toss in some fresh thyme and couple bay leaves …


…return the pork parcels to the pot, along with any retained juices … bring to a boil, reduce heat and cover and simmer for 40 mins


…. when done, toss in some chopped parsley and stir to mix …


…dish out onto heated plate and serve with steamed corn-on-the-cob + some steamed mange touts ❤


…. to make the pork parcel …you will need : 4 pork escalopes or 4 thin pork steaks; salt & pepper; 200g quality pork sausage meat; 1/4 onions – chopped finely; 1/4 tsp fresh mixed herbs; ….flatten the pork escalopes or pork steaks with the flat of a large knife and salt and pepper generously….mix the finely diced onion with the sausage meat and add the herbs – mixing well with your hand and season with black pepper ….place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop, roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled …take about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again….when you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes…if you fancy, wrap a thin layer of pork fat or streaky bacon around parcel …these parcels freeze well … to freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag …Freeze for up to 3 months 😉

Pork Chops with Creamy Chipotle Mustard Sauce


Stumbled upon a bottle of this Chipotle Mustard and I love anything with Chipotle and decided to use it to make a creamy sauce for our Pork Chops dinner 😉


I’m using boneless pork loin chops … clean the chops and season with freshly ground black pepper + salt … set aside


Heat up a pan with about 25g butter


Brown the pork chops in the heated pan with butter


Lift browned chops out of pan and set aside


Pour into pan about ½ cup dry white wine … deglaze pan and then toss in ¼ cup diced spring onions (only white bits) … simmer until onion is soft


Returned chops to pan and let it simmer for about 10 – 15 mins …turning chops over half-way through simmering


Lift chops out of pan when done onto serving plates, set aside and keep warm in a pre-heated oven


Now, toss in the green bits of the spring onion


Add in about 2 – 3 Tbsp of Crème fraîche … you may use double cream if you so prefer … I like Crème fraîche as I feel the tartness in the Crème fraîche will compliments the Chipotle Mustard very well … stir to mix well and simmer for a few minutes


Now add in about 2 – 3 Tbsp Chipotle Mustard … you may add as much or as little as you wish .. . if you don’t have Chipotle Mustard, take Dijon mustard and mix some smoked paprika and some hot chill powder, omit latter if you don’t fancy the spiciness … stir to mix well and remove from flame


Drizzle the creamy chipotle mustard sauce over the pork chops and serve up with your favourite sides … I served up with some pan-grilled apple wedges, grilled corn-on-the-cob and some runner beans stir-fried with some garlic … it was heavenly 😉

Szechuan Hot & Sour Soup


This is one soup that is tough to get the right consistency of .. I’ve personally followed various recipes from various cookbooks/online with no joy …. ultimately, I attempted making the soup with my own adaptation and through practice, I now can make it superbly with my eyes closed 😉


These are about the main ingredients I used … wood ear, shitake mushrooms, preserved Szechuan vegetable, tofu, pork/chicken, potato/corn starch, chopped onions & garlic … + the water from the re-hydrated mushrooms and chicken stock


Ingredients :

3 – 4 dried Shitake mushrooms, rehydrated by soaking in hot water (reserve water for soup)

1 big wood ear (about 8-10g), rehydrated by soaking in hot water

1 preserved Szechuan vegetable, soak in water for an hour to leach salt out

30g bamboo shoots (optional)

1pc firm tofu

1 chicken breast/100g lean pork

1 medium onion, chopped

2 cloves garlic, chopped

3 – 4 Tbsp potato/corn starch, mix with some water to make a paste

1 – 1½ ltr chicken stock (adjust accordingly)

1 Tbsp sesame oil

1 Tbsp Shaoxing wine

1 Tbsp sweet dark soy sauce

¼ cup Chinese black vinegar / Malt Vinegar

1 – 2 tsp chilli powder (adjust accordingly)

½ tsp ground white pepper

1 egg, beaten

2 Tbsp cooking oil

Scallion, diced for garnishing (optional)

Methods :

  • Julienne the Shitake mushrooms, wood ear, bamboo shoots (I don’t use this as I can’t stand the smell!) and preserved Szechuan vegetables
  • Sliced tofu into ½” by 1″ thick strips
  • Heat pot with 2 Tbsp cooking oil, toss in the garlic & onion and cook till soft then add in the chilly powder … stir for about 30 seconds then add in the meat, stir to mix till meat is opaque then add in all the julienned ingredients, i.e. mushrooms, wood ear, bamboo shoots and preserved Szechuan vegetables … stir to mix and cook for another minute
  • Pour in the chicken stock + the reserved water from rehydrating mushrooms …. if you wish for a more diluted soup, you may add more chicken stock and vice-versa
  • Bring soup to the boil and reduce heat and allow soup to simmer for 15 minutes
  • Add in the vinegar … taste and add more vinegar if you feel you want it more sour and then stir in the sweet dark soy sauce, sesame oil and the Shaoxing wine
  • Add in the tofu, stir to mix and allow to heat through for a few minutes then pour in the starch paste, stirring as you do so and you will see the soup thickening up … if too thick, add some more chicken stock and if not thick enough, add more starch
  • Add ground white pepper, stir and taste and adjust salty/sweetness/spiciness seasoning accordingly
  • Now swirl in the beaten egg and voila! soup is ready 😉
  • Serve hot with some diced scallions sprinkle over for garnish and a dash of white pepper, if so desired … I didn’t bother with any garnishing 🙂

Jin Dou Spare Ribs


This is soooooo finger-licking gooooood!! My husband would be able to polish off the entire serving at one go and won’t need anything else but I served up with some wanton noodles 😉


Clean and cut your spare ribs accordingly …..


Marinate spare-ribs with the marinade ingredients for at least 3 hours or overnight


… I served up with wanton noodles in spicy noodle sauce and some steamed veges


Ingredients :

1 kg spare ribs, cut into pieces

150ml Jin Dou Sauce

oil for deep frying

1/2 Tbsp cornflour, mix with 1 Tbsp water (optional)

Marinade :

1 Tbs oyster sauce

1 tsp sugar, 

1 tsp salt

1 tsp sesame oil

1 egg

2 Tbs plain flour

1 Tbs cornflour

1 Tbs custard powder

3 Tbs water

Sauce Ingredients :

100ml black vinegar

2 Tbs worcestershire sauce

5 Tbs tomato sauce

5 Tbs plum sauce

2 Tbs sugar

1 tsp 5-Spice powder

100ml water

Method :

  • Mix spare ribs with marinade and marinate for 3 hours
  • For Sauce : Combine all ingredients and bring to boil for 3 minutes … remove from heat and set aside
  • Heat wok with enough oil for deep-frying and deep-fry marinaded spare ribs in hot oil until golden brown … dish out, drain and set aside
  • Drain oil from wok, pour in Jin Dou Sauce and bring to boil, add in spare-ribs and mix well
  • Thicken with a little cornflour mixed with water, if desired … dish up and serve