Pork Belly Kebabs

 

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We recently had a kebab cook off  as a team building exercise which was loads of fun! Being a competition I immediately started researching for something different, something fresh and unique to blow the competition away. (Im not competitive at all *coughs*) Anyway…. I came across these kebabs on the Food24 website and the ingredients immediately stood out for me. Our team agreed and so we went about preparing these little beauties and braaied (barbecued) them. Constantly basting with the marinade.

I was nervous about cooking the pork belly in a new way as I have only ever slow cooked pork belly. But they turned out beautifully and the soy, honey, ginger, garlic, chilli flavours worked SO well with this cut! My husband said it was the best kebab he has ever had. I think he might just be very excited that I have started cooking properly again after a few months off! But they were really good!

Definitely use the reduced sodium or light soya as they can be quite salty if you don’t.

oh, and I know you are wondering… yes – we WON!

  • 1kg pork belly, bone and skin removed but with some fat left
  • 8-10 kebab sticks

For the Marinade:

  • 150ml reduced salt or light soy sauce
  • 100ml water
  • 3 cloves garlic, mashed
  • 3 Tbsp Honey
  • 2 Tbsp sesame oil
  • 1 thumb fresh ginger, peeled and finely grated
  • 1 fresh chilli, chopped (optional)
  • 1 lemon grass stem, bruised

For garnish:

  • Chopped spring onions and toasted sesame seeds

 

Method:

Slice the pork belly in 1cm thick and 5cm long slices.
Make the marinade by whisking all the ingredients except the lemon grass stem.
Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight.
Remove the pork from the marinade and thread the strips on the kebab sticks.
Grill on a griddle pan or on the barbecue turning on each side until cooked through. Garnish with the chopped spring onions and the toasted sesame seeds.

 

 

Photo and recipe from Food24.com

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Pork Fillet with Roast Crushed Baby Potatoes, Prosciutto and Balsamic Dressing

 

Pork Fillet with potatoes and balsamic dressing

I’m halfway through my pregnancy and the first trimester pretty much obliterated my desire to cook! Last night I was desperate for some ‘proper’ and interesting food and found this recipe on the Taste website. It was very easy and pretty quick to make with a really fantastic result. The pork fillet turned out beautifully and tender and the combination of proscuitto, rocket, balsamic vinegar, whole grain mustard and red onion is such a winner.  My poor family have obviously been a bit deprived of tasty food and devoured it! I will definitely make this again! Its absolutely divine!  Enjoy!

 

2 tablespoons olive oil

Leaves from 1 large sprig rosemary

4 garlic cloves, sliced

750g piece pork fillet, trimmed

500g baby potatoes

1 red onion, cut into wedges

4 slices prosciutto

Rocket leaves, to serve

 

Balsamic dressing

2 1/2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 teaspoon grainy mustard

 

Method

  • Preheat the oven to 190°C.
  • Mix 1 tablespoon of the olive oil with the rosemary leaves and sliced garlic.
  • Brush a little over the pork fillet.
  • Par-boil the potatoes for 10 – 15 minutes, then drain and lightly crush. Toss the potatoes and onion wedges with the remaining garlic and rosemary oil, then place on a large baking tray and roast in the oven for 25 minutes, turning occasionally.
  • Meanwhile, heat the remaining olive oil in a frying pan over medium-high heat. Add the pork filet and cook for 2-3 minutes, turning to brown all over.
  • Season well with salt and pepper.
  • Remove the pork and add to the baking tray with the potatoes and onion, and roast for the remaining cooking time (20 minutes). For the final 5 minutes, add the slices of prosciutto to the tray to crisp.
  • While everything is cooking, make the dressing. Place the olive oil, balsamic and mustard in a jar and season with salt and pepper. Shake well.
  • To serve, place some rocket onto each plate and divide the potatoes and onion among them. Slice the pork thickly, place on top and drizzle with the balsamic dressing. Place a shard of crisp prosciutto on top of each.

Serves 3 – 4

Recipe and photo from the Taste.au website.

Peanut Satay Pork Rice Paper Rolls

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Delicious little rolls that are healthy and taste great!  The nice thing about these is that you can put just about anything in them! mine change all the time. I made these on Saturday for a picnic which worked so well! I packed them into little containers and they were the perfect picnic treat.

For the wraps:

1 x 500g pork fillet

1 tsp chinese 5 spice

20 rice paper discs

1 red baby cabbage (thinly sliced)

3 carrots (finely julienned)

1 punnet watercress (torn up)

1 packet of baby spinach (torn up)

100g almond flakes

100g dried coconut shavings

3 tbs sesame seeds

Sesame oil

For the Satay sauce

2 Tbsp oil

3 garlic cloves, finely chopped

1 tsp dried chilli flakes (or fresh chili)

60ml peanut butter

80ml Hoisin Sauce

2 Tbsp brown sugar

1 cup coconut cream or milk (I used the coconut milk – way less fattening)

2 tbsp rice wine vinegar

 

  • To make the sauce, heat the oil in a small saucepan and fry the garlic and chilli. Combine the rest of the ingredients and add to  the saucepan. Stir over medium heat for about 2 – 3 minutes. Set aside to cool.
  • While the sauce is cooling, take a clean dry frying pan and on a medium to high heat, toast your almond and coconut flakes until golden brown. (stirring constantly) Remove from the heat and allow to cool.
  • Finely slice the pork fillet, season with salt, pepper and the chinese 5 spice. Heat some sesame oil in a frying pan. When hot, add the pork and stir fry quickly until JUST done! Add about half a cup of the sauce when it is done, mix it up and remove from the heat and place into a separate bowl so that it can cool down.
  • Get a casserole dish wide enough to fit a rice paper disc in and fill it with warm  (not boiling) water
  • Place a clean, dry towel on your work surface. You need at least half a bath towel worth of space… I hope that makes sense.
  • One at a time, place a rice paper disc in the warm water and wait about a minute until it is soft, take it out and place it flat on the towel for a few seconds, then fold in half, but slightly more on the side resting on the towel (look at the pictures below).
  • When you have done that to 10 discs you can fill them.  Mix the carrots, cabbage, spinach and watercress together in a bowl  and place a little of that veg mixture on each half moon shaped rice paper disc. Then put a little of the almond and coconut flakes on.

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  • Next, take some of the pork mixture and place this on top of the almonds, coconut and veg mixture.

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  • Now you can roll these babies!
  • Fold the bottom section (the curved side) up over the mixture (it will just go over the bottom bit of mixture)
  • Then take the left side and fold it over the mixture and roll from left to right over the ’empty flap’ until you get a roll resembling this:

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  • The rice paper is pretty sticky (it’s amazing stuff) and will stick to itself so as soon as you have completed the roll, the rice paper will seal itself. EASY PEASY!
  • Continue with this process until all your rolls are done and you can then pack them up for a picnic or serve them on a platter with a little bowl of your satay dipping sauce. (which is missing from my photo – sorry)

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They are quite cute and can stand up by themselves, making your plating fun and interesting.

Feel free to change it up! you can put fillings in like sweet chilli chicken with cabbage dressed in olive oil, soy sauce and white wine vinegar and some sugar (see my oriental cabbage salad recipe)  or you can do Pork with plain hoisin sauce and some lettuce, carrots and cucumber… ah – just use your imagination. Its endless really!

Enjoy

Serves 4 – 5

Masterchef Braised Pork Ribs

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Years ago, when we were watching this episode of Masterchef Australia where they made the ribs, my husband gazed over in my direction with this longing look in his eyes…. It’s not as romantic as it sounds because the next words that came out his mouth were “you HAVE to make those!!” 🙂

I’ve made them twice and they come out so well each time. Get the BBQ flavour out of your mind as this doesn’t taste anything like BBQ ribs. They are AMAZING though and have a rich, spicy flavour to them that keeps you coming back for more. Make sure you have a day at home for these as they do take some time and need attention every now and then. But they are so worth it!

Oh, and please don’t be intimidated that its a ‘Masterchef’ recipe! There are a lot of ingredients, but its VERY simple to make!

1.5kg pork spare ribs, quartered

¼ cup olive oil

lime cheeks, to serve

Rub Ingredients:

1 tbs brown sugar

1 tbs salt

1 tsp chili powder

1 tsp smoked paprika

1 tsp mustard powder

1 tsp ground cumin

1 tsp dried oregano leaves

½brown onion, finely chopped

2 garlic cloves, finely chopped

Cooking Marinade Ingredients:

1 cup brown sugar

250ml malt vinegar

1 tsp ground cinnamon

1 tsp chili powder

1 tsp hot English mustard powder

2 tbs tomato sauce

2 tbs Dijon mustard

125ml bourbon whiskey

1 onion, finely chopped

1 tomato, finely chopped

2 bay leaves

1 tsp cumin

1 tsp smoked paprika

1 jalapeno chili, finely chopped

1 orange, peeled rind

1 and a half tsp salt

– Preheat oven to 180°C.

– Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.

– Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.

– Place cooking marinade ingredients in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.

– Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ hours or until falling off the bone, turning 3-4 times throughout.

– Serve ribs with lime cheeks.

This is Gary Mehigan’s recipe from Masterchef Australia.