Pork/Bacon
Pork Fillet Roulade with Prunes and Sausage Meat
Pork can dry out quickly and become rather bland if it is overcooked. These pork fillets are split through, filled with a mixture of prunes, sausage meat and leek, rolled up and held together with very thin slices of streaky bacon, keeping them moist and flavoursome.
Pork Fillets with Kumara and Apple Stuffing, and Rice and Spinach Pilaf
Apple and pork have a natural affinity, and I decided to combine pan-fried pork slices with kumara to make a rather unique Kiwi-style stuffing. The easy rice and spinach pilaf looks after itself in the oven, with little danger of overcooking. This is a delicious Kiwi-style meal.
PORK LOIN COOKED IN MILK WITH LEMON AND SAGE
This dish comes from the rich culinary area of Emilia Romangna in the North East of Italy. This region is also home to Proscuito and Parma ham and famous for its pork as well as Balsamic vinegar from Modena.
Roast Pork Loin with Five-spice, Citrus Zest and Crunchy Crackling
This is probably my all-time favourite way to cook a loin of pork, and has been a huge hit when I’ve demonstrated it for cooking classes. It is a recipe adapted from Ken Hom’s East Meets West Cuisine, by the San Francisco celebrity chef. The meat is marinated in sage, garlic, orange and lemon zest and, most essentially, five-spice powder before roasting, Refer to the note below on crackling, and serve with a selection of roast vegetables.
Sausage ‘Frittata’
We’re so lucky to be able to buy a variety of terrific sausages now. My favourites are the sweet fennel pork sausages that Greg Scopas of Salumeria Fontana makes and sells in the Matakana market. However, if you cannot find them, just use your own favourite sausage in this recipe. I’ve used the term ‘frittata’ loosely here, and suggest you bake it in a loaf tin so that it can be cut into easy-to-eat slices. The combination of sausage, onions and feta cheese is tasty, with red...
