pricot Glaze (for chicken or pork)
Combine :
1/3 cup apricot jam
¼ cup teriyaki sauce
1 tablespoon cider vinegar
1 clove garlic, crushed
¼ teaspoon mixed spice
Brush over meat and grill, panfry or bbq
Archive for pork
Chilli Plum Pork
This is one of my favourite pork dishes
CHILLI PLUM PORK
Place pork steaks in pan. Top with a spoonful of plum sauce and a splash of chilli sauce. Fry until cooked on one side, then turn and repeat sauce toppings. When almost cooked, add some chopped shallots to the pan.
Asian Pork Tenderloin, rice pilaf and stir fry vegies
Asian Style Pork Tenderloin
Mix together :
- 1 tblspoon vegie oil
- 1 tblspn hoisin sauce
- 1 tblspn yellow bean sauce (probably need to look in an Asian grocery store for this)
- ¼ teaspoon chinese 5 spice powder
- ½ tblspn cornflour
- 1 tblspn sugar
- pinch of salt and pepper
Place pork tenderloin into the mixture and marinate at least 4 hours. To cook, roast on a wire rack at 180C/350F for 40 mins (approx, depends on the size of the pork). Optional – brush prok with honey when cooked and allow to rest for 5 mins.
Herbed Rice Pilaf (Stephanie Alexander Recipe)
Heat 1 tablespoon olive oil and 1/2 oz / 20g butter in large pan. Add ½ cup finely chopped parsley, 2 tablespoons finely chopped coriander/cilantro, 1 cup finely chopped green onions and 2 handfuls chopped baby spinach leaves (can add any other fresh herbs you like). Cook for 1 min stirring. Add 1 cup rice and stir until well coated with herbs. Add 1 ½ cups of water or chicken stock, bring to the boil then reduce heat and simmer for 20 mins undisturbed. Stir through a spoonful of butter and top with grated parmesan or pecorino cheese.
