Pork has to the the versatile meat we regularly consume. Perfect to throw on the barbie, tossed into a stir-fry or even thrown into a slow cooker as the weather heats up (don’t just use your slow cooker for the cooler months). Here are 7 truly delicious recipes showcasing this chameleon protein for you to add to your ‘must-try’ list over the summer months. Starting with grilled jalapeno pork skewers with tropical salsa…
Grilled juicy pork and jalapeno skewers slathered with the sweet heat of jalapeno jelly and served with a heavenly pineapple, orange, kiwi salsa is a definitely must for the barbecue season. Watch me make it here.
If you’re into skewered barbecued meat (and seriously, why wouldn’t you be), then you’re going to love this recipe for pork & cashew satay with cucumber radish salad…
The pork is marinated then barbecued and served with a rich and creamy satay sauce made from cashew butter. A crisp and summery simple salad is the perfect accompaniment.
Curries are to be enjoyed in hot weather as they make you sweat which then cools you down. This scrumptious pork, spinach & coconut curry was a huge hit on my other blog, The Fresh Aussie, and one of the most pinned recipes I’ve shared.
It has the perfect blend of turmeric, ginger and warm spices like cinnamon and cardamom. The pork is cooked long and slow in a coconut and broth mixture so it’s just melt-in-your-mouth tender. I served that with mango chutney and coconut. TO-DIE-FOR!
Now I’ve not met any breaded food I’ve not loved, so these pork schnitzels in a crunchy cornflake and parmesan crumb were no exception…
The fact I added some nutritious hulled hemp seeds to the coating just adds to their allure lol. Oh and wait…there’s a caper herb butter that goes on top *gasp! I know right, so good!
Maybe slow cooked ribs are more your thing – and I wouldn’t blame you.
This simple but oh-so-good recipe has the ribs falling off the bone after they’ve been slowly cooking in wine, rosemary and garlic. I love to use the slow cooker in summer when I’m not out at the barbie.
A stir-fry makes a quick, throw-together meal. Try this pork and pear stir-fry. If you’ve never added fruit to a stir-fry then it’s time to start.
Pork and fruit is perfect together so this sticky pork and pear stir-fry is a definite must-try. It’s always good to have a go-to stir-fry, especially when it’s made with Chinese 5-spice powder, some honey, chilies and ginger. I served this stir-fry with some rice noodles but rice would be perfect.
Speaking of perfect and keeping with the Asian theme – sticky honey soy pork meatballs. 
The meatballs are baked but I’ve also cooked them on the grill over low heat. Once cooked they get tossed in a honey, soy and mirin sauce. Serve them with noodles like I did, or rice and even just as is as an appetizer, maybe with a dish of sriracha sauce for dipping.
However you like to enjoy pork, I hope you’ll give one – or all recipes a try. Let me know which one is your favorite. Until next time, toodles xo.
A HANDY PINTEREST PIC FOR YOU TO SHARE WITH YOUR FRIENDS AND FOLLOWERS
- MEATBALLS
- 1 1/2 lbs (680g) ground pork
- 1/2 cup panko breadcrumbs
- 4 garlic cloves, peeled, coarsely chopped
- 2 tablespoons coarsely chopped peeled ginger
- 1 large egg
- 2 green onions, chopped
- 1/4 cup coarsely chopped cilantro
- 2 tablespoons cornstarch (cornflour)
- 2 tablespoons soy sauce
- 2 teaspoons crushed red peppers (chili flakes)
- pinch of salt & freshly ground pepper
- STICKY HONEY SOY SAUCE
- 1/3 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- To make the meatballs: Place all the meatball ingredients in the bowl of a food processor. Process until everything is very well combined and finely chopped.
- Preheat oven to 375°F (190°C). Line a baking sheet with foil. Place a wire rack on baking sheet spray with a little cooking spray.
- Roll pork mixture into 1tablespoon balls (you will have 48 meatballs). Place on the wire rack in a single layer. Cook for about 25 minutes or until golden and cooked.
- To make the sauce: Combine all the ingredients in a large frying pan over medium heat: stir until hot. Simmer, without stirring for 3 minutes or until thickened slightly. Add the meatballs and stir until they’re coated. Cook for 2 to 4 minutes, shaking the pan often, until meatballs are glazed & sticky.
- This makes about 48 meatballs so I usually estimate about 6 per serving...or more because they're so delicious.
- 2 tablespoons sunflower (or canola/veg/peanut) oil
- 1 1/2 lbs (680g) pork tenderloin or country-style ribs, sliced
- pinch salt
- 1 teaspoon freshly ground black pepper
- 4 garlic cloves, crushed
- 2 tablespoons finely grated ginger
- 1/4 teaspoon Chinese five-spice powder
- 3 tablespoons dry sherry (or Chinese cooking wine)
- 1/4 cup honey
- 3 tablespoons soy sauce (I use gluten-free)
- 2 ripe pears, peeled, halved, cored and sliced
- 1/2 cup thinly sliced green onions
- 4 small red chilies, thinly sliced
- 1 tablespoon toasted sesame seeds
- cooked noodles or rice to serve
- Heat oil in a large wok or frying pan over medium-high heat. Cook pork in batches until browned.
- Stir-fry the pork, garlic, ginger & five-spice powder for 1 minute or until fragrant.
- Add sherry. Stir-fry 1 minute until sherry is reduced by half.
- Add honey & soy sauce. Simmer, uncovered, stirring occasionally, about 5 minutes or until mixture is starting to thicken & coat the pork.
- Add pears. Stir-fry 1 to 2 minutes or until pears are hot & coated.
- Add half the green onions & chili. Stir-fry until combined.
- Sprinkle with remaining green onions, chilies & sesame seeds. Serve with noodles or rice.
- 1 tablespoon olive oil, plus 2 teaspoons, extra
- 3.5 to 4 lbs (1.5 to 1.8kg) small pork spare ribs, cut into individual ribs
- 6 garlic cloves, crushed
- 1/3 cup tomato paste
- 2 1/2 cups rosé wine
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 chopped fresh basil, plus extra leaves for garnish
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown ribs in batches until browned all over. Remove from pan & drain & discard fat from pan. Place ribs in slow cooker.
- Heat remaining 2 teaspoons of oil in same pan on medium-low. Cook garlic for 1 minute or until fragrant. Stir in tomato paste & cook, stirring, for 30 seconds.
- Add wine, rosemary, salt & pepper. Stir until well combined. Simmer 5 minutes to cook the alcohol off. Pour over ribs. Cook for 8 to 10 hours on low or 4 to 6 on high. Turning ribs once during cooking.
- Remove ribs from sauce and sprinkle with chopped basil plus extra leaves for serving if desired.
- * Ribs can be made a day ahead and kept, covered in the refrigerator. Scrape fat from mixture before reheating. When I make these the day before serving. I will leave the basil out. I reheat them in the slow cooker on high for about 2 hours then stir the basil in just before serving.
- LEMON CAPER BUTTER
- 1 stick (1/2 cup) butter, softened
- 2 tablespoons drained capers, chopped
- 2 tablespoons chopped fresh Italian parsley
- 2 teaspoons chopped fresh oregano
- 2 teaspoons finely grated lemon rind
- 1/2 teaspoon freshly grated pepper
- 1 garlic clove, crushed
- HEMP, PARMESAN & PORK SCHNITZEL
- 4 to 6 center cut boneless pork chops (total weight 1 1/2 lbs/680g)
- 1/3 cup flour (I used gluten free, cornstarch/cornflour would also work)
- salt & freshly ground pepper
- 3 large eggs
- 2 cups cornflake crumbs
- 1/2 cup hulled hemp seeds (also called hearts), or sesame seeds
- 1/2 cup finely grated parmesan cheese
- olive oil
- lemon wedges & a side salad to serve
- To make the butter: Combine all the ingredients in a small bowl. Turn out onto a piece of waxed paper or parchment paper. Roll up into a log shape about 6 inches (15cm) long. Freeze while you make the pork. Butter can be made a few days ahead of time.
- To make the pork: Place the pork chops between two layers of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound chops until about 1/4 inch (6mm) thickness.
- Place flour in a bowl. Add a pinch of salt & pepper; stir to combine. Break eggs into a bowl; whisk until lightly beaten. Combine crumbs, hemp seeds & parmesan in a medium, shallow dish. Dredge each chop in flour; shake to remove any excess. Dip in egg then press into crumb mixture. Make sure you press down on the chop to thoroughly coat it. Schnitzel will store in fridge for up to 24 hours.
- Just cover the bottom of a large frying pan with olive oil. Heat on medium. Cook schnitzel in two batches about 4 to 5 minutes per side or until golden brown. Remove to a plate & keep in a warm oven until ready to serve.
- Cut butter into thick slices. Place two pieces on each hot schnitzel. Serve with lemon wedges & a salad if desired. Serves 4.
- 1 to 2 tablespoons coconut oil
- 3 1/4 lb (1.5kg) pork butt/shoulder, cubed
- 1 large onion, diced
- 4 large garlic cloves, minced
- 2 tablespoons finely chopped ginger
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 1 teaspoon garam masala
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 6 to 8 small red chilies, chopped
- 1 cup chicken broth
- 14 oz (398ml) can coconut milk
- 8 oz (226g) baby spinach leaves
- Coconut, chopped cashews & mango chutney to serve
- Heat a tablespoon of coconut oil in a large frying pan over medium-high heat. Brown pork in 2 to 3 batches, until browned; remove from pan.
- Heat a tablespoon of oil in same pan over medium-high heat. Add onion, garlic & ginger. Cook for 5 minutes or until onion is softened.
- Add the spices & cook, stirring for 1 minute until fragrant. Cooking the spices releases their natural oils & helps to eliminate any bitterness.
- Add salt, chilies, broth, coconut milk & pork to pan. Bring to boil then reduce the heat to medium-low. Cook, covered, for 1 1/2 hours, stirring occasionally. Remove the cover & cook for 30 minutes, stirring occasionally, or until pork is very tender & sauce is thickened a little.
- Add spinach & stir until it’s just wilted. Spoon into warmed serving bowls; top with coconut, cashews & mango chutney if desired. Serves 8.
- 1 cup roasted cashews, plus 1/4 cup chopped
- 1/2 cup coconut milk
- 3 tablespoons grated palm sugar
- 2 tablespoons soy sauce (or ketcap manis – sweet soy sauce)
- 2 tablespoons fish sauce
- 2 garlic cloves, chopped
- 2 tablespoons hot water
- 2 small red chilies, trimmed of stems
- 1/2 teaspoon ground turmeric, optional
- pinch of salt
- 24 oz (680g) pork tenderloin, cut into thin strips
- 12, 8-inch (20cm) skewers
- Place 1 cup of cashews, coconut milk, palm sugar, soy sauce, fish sauce, garlic, hot water, chilies, turmeric & salt in a small, deep bowl; use a wand blender to blend until smooth. Or use a food processor of regular blender. I use a wand blender because it is easier, less to clean up & it gets the sauce very smooth.
- Thread pork onto 12 skewers – I use metal ones so you don’t have to mess with soaking them & having them catch alight & that way you can reuse them. Place the skewers in a shallow dish. Pour 2/3 of the cashew satay sauce over the skewers & turn to coat. Cover & refrigerate 3 hours or overnight. Cover remaining cashew satay sauce & store in the fridge if you’re marinating the pork overnight.
- Cook pork skewers on medium hot grill (barbie), for 7 to 10 minutes, turning occasionally. I cook pork to just past medium. Overcooking it may make it dry.
- While pork is cooking, make cucumber radish salad: Combine lime juice, palm sugar, fish sauce, garlic clove & salt in a medium bowl; whisk to combine. Add radish, cucumbers & mint leaves; toss to coat in dressing. Make the salad just before serving. The dressing can be made a day ahead & stored, covered in the fridge.
- Carefully reheat cashew satay sauce in a small saucepan over medium heat, stirring occasionally, for 5 minutes or until warm. Drizzle over pork skewers, sprinkle with 1/4 cup chopped cashews; serve with cucumber radish salad.
- TROPICAL SALSA
- 3 Tbsp pepper jelly, warmed
- 2 Tbsp lime juice
- 1 garlic clove, minced
- pinch of salt
- 2 ripe mangoes, peeled & diced
- 2 kiwi fruit, peeled & diced
- 1/2 pineapple, peeled, cored & diced
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro (coriander)
- JALAPENO PORK SKEWERS
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1 Tbsp olive oil
- 1 Tbsp pepper jelly
- pinch salt and freshly ground pepper
- 24 oz (680g) center cut pork chops, cut into strips
- 5 to 6 jalapeno peppers, thickly sliced
- 10 to 12 (8-inch/20cm) metal skewers
- cilantro (coriander) leaves & lime wedges, to serve
- To make the salsa: combine all ingredients in a large bowl. Cover & store in the fridge until ready to use.
- To make the skewers: Combine soy sauce, garlic, oil, pepper jelly, salt & pepper in bowl. Add pork; mix to coat. Marinate in the fridge 30 minutes if time permits.
- Thread jalapeno slices and pork, accordion style onto skewers. Cook skewers on a hot, greased barbecue grill 3 to 4 minutes per side until pork is cooked to medium to medium well, depending on how you prefer pork cooked.
- Place skewers on individual plates or serving platter and spoon over salsa. Serve any extra salsa in a separate bowl. Serve with cilantro & lime wedges.
Leave a Reply