Side Pork Recipes
·Delicious side pork recipes recipes from www.nonnascooking.com
Last updated 4 years ago
Vietnamese barbecued spatchcock with stir-fried green beans
Vietnamese barbecued spatchcock with stir-fried green beans | Weighing in at little more than half a kilo each, spatchcocks, or baby chickens, make the perfect size meal for two. They're even better if you like cooking and eating meat on the bone. Being quite small, spatchcocks cook quickly but this recipe would work just as well with a normal-sized chicken, too; just increase the cooking time to account for the extra weight.
Citrus-cured kingfish | The success of this simple yet delicious recipe by Stefano de Pieri depends on getting the freshest fish you can lay your hands on. That's the hardest part. Then you just need to wait for the orange, star anise and fennel to work their magic as the fish cures overnight. Serve thinly sliced as an appetiser or with a delicate side salad as a light entree.
Dover sole with lime & ginger
Dover sole with lime & ginger | This recipe is a very versatile one, and would work just as well with a variety of fish. Any sweet, meaty white fish, such as hake, cod and John Dory would make a good alternative, or you could try sea bass or bream fillets if you want a lighter option. If you’re using bass or bream you can skip the oven stage, and simply fry them in the pan: start them off skin-side down, then cook for a few minutes on the flesh side.
Blood orange, fennel and black olive salad with ricotta salata
Blood orange, fennel and black olive salad with ricotta salata | Without the ricotta, what you have here is a classic Sicilian salad. The salty olives, the anise of the fennel, a bit of extra oniony bite and the sweet tanginess of the orange work in perfect harmony in this recipe, with the cheese adding an extra little bit of creaminess. Perfect as a starter for a meal or as a side to accompany a simply grilled piece of fish or meat.
Farmhouse milk bread
Farmhouse milk bread | Pan, barrel, cobb, bloomer, brown, batch, granary, rolled, basket, milk. These are all names of beautiful breads that you will find in any Irish market or bakery on any given day. Upon moving to Ireland, milk bread in particular sounded appealing to me. I stumbled upon a loaf a couple of years back and gave it a try, loved it, asked some friends if they knew what it was (no), then somehow forgot all about it. Then I discovered the farm recipe for an old-fashioned milk brea
Saké’s tonkatsu cups
Saké’s tonkatsu cups | This is my take on the classic Japanese deep-fried pork cutlet called tonkatsu. I serve the tonkatsu in bite-size pieces on lettuce cups, making them the perfect starter or for entertaining. The tempura flour and panko breadcrumbs results in an extra crispy yet feather-light coating when fried. This is a great recipe to use up any off-cuts of pork meat, too. Freezing time: about 1 hourLevel of difficulty: medium
Chicken and holy basil stir-fry (gai pad graprow)
Chicken and holy basil stir-fry (gai pad graprow) | This recipe is for one of the favorite dishes of the Thai people. The chicken can be substituted with pork, beef, squid, shrimp or seafood. This dish is often served at breakfast with a deep-fried egg, sunny side up, on top. One particular favourite is to make it with ground pork and lots of Thai chillies. Make sure you use holy basil, as it goes especially well with pork.
Thai-style pork larb with roasted rice
Thai-style pork larb with roasted rice | Larb, or laap as it's known in Laos, Thailand's answer to sang choy bau, minus the lettuce cups. Complementing the spicy, aromatic and flavour-packed meat, larb traditionally comes with a side of cabbage, green beans and cucumber. The fresh vegetables are a much-needed cooling aid for when the chilli becomes too much. If you’re not a big fan of pork, this recipe works equally well with chicken. Don’t buy minced breast though, as you need some fa
Braised pork belly with brown sugar and star anise
Braised pork belly with brown sugar and star anise | I wanted to make a pork recipe using local cider vinegar that you can just chuck in the oven and eat the next day. The inspiration was Chinese, the flavour on the sweet/sour side. If you had some fresh ginger, a couple of slices probably wouldn’t hurt, either.