Help with ideas for pork!!

**purpleprincess**

I got reduced a lovely big lump of pork!! I was thinking of cooking it in the slow cooker (would I just put a little water in the bottom and chuck the joint in?) so boyf and I can have a kind of a roast one day but then I'm stuck for ideas as to what to do with what is left over!!! It is quite big so will do a couple more meals I think. Hope someone can help! Thanks!

lynzpower

is it a joint of pork PP or a fillet?

jasonrat

can u cut the joint first to make it smaller? then dice the rest up to make stir fry? or make two joints out of it>?sweet and sour? curries?

**purpleprincess**

lynzpower wrote:

is it a joint of pork PP or a fillet?

sorry!! Joint of pork.

**purpleprincess**

jasonrat wrote:

can u cut the joint first to make it smaller? then dice the rest up to make stir fry? or make two joints out of it>?sweet and sour? curries?

:think: could do, but it's frozen at the moment, would it be difficult to cut? Stir fry hadn't occurred to me!

jasonrat

the thing with pork is that it can get dry easy if cooked twice etc. i would definately cut the joint up then cook from fresh unless you want pork and stuffing / apple sandwiches or ploughmans

jasonrat

**purpleprincess** wrote:

:think: could do, but it's frozen at the moment, would it be difficult to cut? Stir fry hadn't occurred to me!

well u will have to defrost it first before you do anything. portion it up and make other dishes then freeze the cooked dishes if you wish

**purpleprincess**

jasonrat wrote:

well u will have to defrost it first before you do anything. portion it up and make other dishes then freeze the cooked dishes if you wish

so, I could defrost it, cut it into portions eg bit for a roast and then cut up other bits for other dinners, only thing is, that would mean I've have to cook all those meals the same day wouldn't it? I don't really want the pork being dry :think: my kitchen is very small to be doing that though! http://i47.photobucket.com/albums/f176/purpleprincesscat/DSC00374.jpg

Uniscots97

Hi, these recipes any use to you? These are some that I posted on Ciao.

Cheese and apple grilled pork:-

Ingredients (serves 2):

2-4 Pork chops or loins (depending on how hungry you are!)
2 apples, peeled and roughly sliced (type doesn't matter)
1 tsp brown sugar (you can use white but use slightly less)
50ml cold water
Ground black pepper
Grated cheese (amount depends on your preference)


Method:

Preheat your grill on high heat for about 10 minutes. Whilst this is heating up prepare your apples. Once your grill has heated up place the chops under the grill and cook until golden then turn them over (I give them about 6-8 minutes). Whilst they are cooking, place the sliced apple into a pan and add the water and sugar. Stir over a low heat until the apples soften and start to cook through. Keep stirring. Once the pork is cooked on both sides add the cooked apples to one side of the chops, then add the grated cheese and put back under the grill until the cheese starts to bubble. Then serve with a twist of black pepper on them. These go nice with mash or chips.



Garlic Pork Hot Pot :-


Ingredients: (serves 4)

400-500g diced pork
button mushrooms (about 12-20)
2 onions sliced
fresh garlic, chopped (this is to taste, I usually use 4 cloves chopped for this recipe but you can vary this to suit your tastes)
1 large carrot sliced
vegetable stock (enough to cover mixture in casserole dish)
1 tbsp cornflour OR 200ml onion gravy (made up very thick)


Method:

Preheat your oven to 200C (Gas Mark 4/5). Get a large casserole dish and place in the pork, mushrooms, onions, garlic, carrot and lastly the vegetable stock. Pour in enough to cover the item and no more. Put the lid on and place in the oven for about 45 minutes. Take out the dish, give everything a good stir and add the cornflour or onion gravy (cornflour can be tricky if you're not used to using it and you can end up with lumps. For ease use the onion gravy as it will give the same effect). Place lid back on the dish and place back in the oven at 180C (Gas Mark 3) for about 40 minutes. If you have a fan assisted oven the cooking times can be reduced by about 5-10 minutes.

Once cooked, serve immediately. Lovely with new boiled potatoes or sweet potato mash. This dish does not need herbs or pepper added as it can taint the garlic flavour.



Sticky Honey Pork stiry fry (serves 4):-
(Alternative for Sticky Garlic Honeyed Pork mentioned below)

Ingredients:

400-500g diced Pork
2 peppers sliced (one red, one green)

Marinade:

4 tbsp clear honey
2tbsp soy sauce
2 tbsp Toasted sesame seeds (optional)

Method:

Heat a 50p sized blob of olive oil in a wok or frying pan. Add the pork and keep the pork moving until it has browned. In a small bowl combine the honey and soy sauce and sesame seeds if desired. Add the honey mixture to the cooked pork, then add the sliced peppers and continue to stir through until the peppers are cooked. This is lovely with egg thread noodles.
Alternatively by substituting the soy sauce for garlic paste (do not use the sesame seeds if attempting this version), you can have Sticky Garlic Honeyed Pork. The honey and garlic paste mixture will look very cloudy once mixed together but I can assure you it will work out fine.


Coca-cola Pork chops:-
(serves 2)

Ingredients:

Pork chops (1-2 per person)
1 can Coca-Cola (Full fat version)

Method:

Lightly score the surface of the pork chops and place in a high walled container with a lid or use clingfilm to cover (I use a tupperware box), add the coca cola. Cover and place in the fridge for at least 6 hours. I use Coca-cola rather than any other brand as I find it gives the best flavour. Once ready then grill as normal on a high heat, both sides. Best served with buttery mash. I've found this is well received even by the fussiest of children.

**purpleprincess**

Thanks unixgirluk!! Shall have a look at these!

janeawej

your kitchen is tiny! how about roasting it, cutting some slices for freezing and either refreezing it for use in sandwhiches or feeezing it in gravy for another roast at a later date, use any scrappy bits up as rissoles the next day - mince or foodprocess, add a chopped onion, a few breadcrumbs to make it go further! some herbs an egg to bind then make into ball shapes and grill, fry or bake these could be frozen before cooking too. I think if u cook the pork slowly and are carefull not to overcook it should stay nice and moist even cold or re-cooked