What to cook with pork: 10 original recipes from Jamie Oliver

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Juicy pork in the oven, aromatic soup with meatballs and delicious buns - in this selection you will definitely find a recipe to your liking.

1. Pork with figs, baked in the oven

Ingredients

• 1 500 g pork fillet;
• some olive oil;
• 2 red onions;
• 2 cloves of garlic;
• sea salt to taste;
• ground black pepper - to taste;
• ½ bunch fresh thyme;
• 2 pieces of butter;
• 6 figs;
• 2 glasses of fortified dessert wine;
• 275 ml chicken broth;
• spices to taste.

Preparation

Roll the pork into a roll and tie with cooking string. Heat the oil in a skillet and fry the onion half rings and garlic slices until tender. Rub the fillets with salt, pepper and chopped thyme leaves. Transfer the onion and garlic to one side of the skillet, melt a lump of butter in an empty spot, and brown the pork on all sides. It should be lightly browned.

Add the quartered figs to the vegetable sauce and stir. Pour a glass of wine over the pork and add another piece of oil to the pan. Tear off a large piece of parchment paper, crumple it up and dampen it with cold water. Then straighten and cover the pork pan with it. This will make the fillet juicy.

Place the pan in an oven preheated to 200 ° C. After 20 minutes, turn the pork and add another glass of wine. Cover the meat tightly with parchment again and bake for another 30-40 minutes until tender. Place the pork on a platter and let sit for 15 minutes.

Pork cooked in this way is juicy and soft.

Jamie Oliver

While the meat is resting, remove excess fat from the sauce remaining in the pan, add the broth and simmer for 10 minutes over low heat. Season to taste.

Cut the pork into thin slices before serving and garnish with vegetable sauce.

2. Pork in a spicy sauce

Ingredients

• 3 bay leaves;
• sea salt to taste;
• 1 heaping teaspoon of paprika;
• 1 tablespoon olive oil
• 1 200 g pork belly with lard;
• 2 red onions;
• 4 cloves of garlic;
• 1 potato;
• 2 chili peppers
• 1 tablespoon red wine vinegar
• 700 ml trade winds (tomato puree);
• 2 sprigs of rosemary.

Preparation

Grind bay leaves and a large pinch of salt in a mortar. Add paprika and olive oil and mix well.

Make cruciform cuts in the pork, 1 cm apart. The cuts should be made in the lard and should not reach the meat. Start with the prepared mixture.

Place chopped onion and garlic, chopped potatoes and halved chili in a baking dish. Place the pork on top and bake in an oven preheated to 200 ° C for 45 minutes.

Crispy pork in a hot sauce is a great alternative to regular roast pork. This dish is perfect for a Sunday dinner.

Jamie Oliver

Put the pork on a dish, add vinegar and trade wind to the vegetables. Fill a tomato can halfway with water, shake and pour into a baking dish. Stir the sauce and place the pork on top again. Reduce the oven temperature to 170 ° C and bake the dish for another 1.5 hours.

Remove the fat from the pork 20 minutes before cooking. Combine it with rosemary leaves and brush the meat with this mixture. Finished pork should be soft on the inside and brown on the outside.

3. Pork ribs in maple syrup

Ingredients

• 1 600 g pork ribs, cut into 8 pieces;
• sea salt to taste;
• ground black pepper - to taste;
• 1 tablespoon olive oil
• 2 onions;
• 3 cloves of garlic;
• 120 ml maple syrup
• 3 tablespoons red wine vinegar
• 480 ml of chicken broth.

Preparation

Rub the ribs with salt and pepper. Pour oil into a frying pan, add the ribs and fry on both sides over medium heat for 7-10 minutes. Place them in groups if there is not enough room in the form.

Remove the ribs from the pan, pour in the excess oil and add the finely diced onion and garlic cloves. Season with salt and pepper to taste. Cook for 4 minutes, until the vegetables begin to brown.

Pour in maple syrup and bring to a boil. Then reduce heat, add vinegar and cook for 3 more minutes. Pour in the chicken broth, add the toasted ribs to the pan and bring the sauce to a boil again.

Cover the pan with a lid and place in an oven preheated to 180 ° C for 2 hours. After an hour, turn the ribs over, and half an hour before the end of cooking, remove the lid. The meat should be soft. Check periodically to see if there is enough liquid in the pan. Pour in 50 ml of water if necessary.

Serve the cooked pork ribs with your favorite vegetables.

4. Stuffed pork loin

Ingredients

• ½ pork loin;
• ½ bunch rosemary;
• 3 tablespoons of fennel seeds
• sea salt to taste;
• 500 g of rustic bread;
• 2 red onions;
• 3 cloves of garlic;
• ½ bunch of sage;
• a handful of pine nuts;
• some olive oil;
• ground black pepper - to taste;
• 4 tablespoons of balsamic vinegar.

Preparation

Make 1 cm deep cuts in the pork, 1 cm apart. Grind rosemary leaves, fennel seeds and a tablespoon of salt. Start the cuts with the mixture.

Cut the crust off the bread and cut it into thin slices. Toast the bread lightly: this will make the stuffed pork even more flavorful.

Chop the onion into thin rings and the garlic into slices. Saute vegetables, sage leaves, and pine nuts in a little olive oil for 10 minutes, until the onions soften. Season with salt and pepper to taste, pour in the vinegar and transfer the filling to a bowl. Add small pieces of bread to it and mix well.

Use a knife to make a hole in the pork loin for the filling and place it inside. Tie the pork with cooking string and place on a baking sheet. Bake in a preheated oven to 200 ° C for a little over an hour, until the meat is crispy and golden brown.

5. Escalope in tomato sauce with mozzarella

Ingredients

• a few sprigs of basil;
• a few tablespoons of olive oil;
• 3 cloves of garlic;
• 3 anchovies;
• 1 chili pepper;
• 800 g of chopped tomatoes in their own juice;
• sea salt to taste;
• ground black pepper - to taste;
• 200 g bread crumbs;
• a few sprigs of thyme;
• a handful of grated parmesan;
• 1 lemon;
• 150 g sifted flour;
• 4 pork escalopes (200 g each, 2 cm thick);
• 2 large eggs;
• 125 g mozzarella.

Preparation

Chop the basil stems and soak the leaves in water to keep them fresh. Heat olive oil over medium heat and add basil stalks, thinly sliced garlic and anchovies to a skillet. Cook for a couple of minutes, then add the chili, punctured in several places.

After about a minute, add the tomatoes to the skillet. Bring to a boil, reduce heat, and simmer for another 20 minutes. Season the tomato sauce with salt and pepper to taste.

In a bowl, combine the breadcrumbs, thyme leaves, parmesan, and lemon zest. Dip each escalope first in the flour, seasoned with salt and pepper, then in the beaten eggs. Finally, press the escalopes well into the breadcrumbs mixture so that it covers the meat on all sides.

Preheat a skillet over medium heat and sauté the pork for a few minutes on each side, until browned. Transfer the meat to a paper towel to drain off excess fat.

Place the tomato sauce in a baking dish, top with the pork and mozzarella slices and sprinkle with basil leaves. Bake in an oven preheated to 200 ° C for 20 minutes until a dark brown crust appears.

6. Pork neck steak

Ingredients

• 4 pieces of pork neck;
• a few tablespoons of olive oil;
• 2 cloves of garlic;
• a few sprigs of fresh sage;
• sea salt to taste;
• ground black pepper - to taste;
• 1 lemon.

Preparation

Brush each bite of the pork neck with olive oil. Sprinkle with chopped garlic, chopped sage leaves, salt, plenty of pepper and lemon zest. Cut the lemon in half and pour over the juice of one half. Rub the mixture well into the necks so that they are covered on all sides.

Place the steaks in a preheated skillet so that they do not touch each other. Cook the meat for 2 minutes on each side. Then turn the steaks every minute for 8 minutes.

Thanks to the streaks of fat, the steaks are very juicy.

Jamie Oliver

Pour the juice of the other half of the lemon over them and place on a serving platter. Serve with baked potatoes, green salad and hot sauce.

7. Ginger noodles with pork meatballs

Ingredients

For the meatballs:

• 1 small onion;
• a few feathers of green onions;
• 100 g minced pork;
• ¼ a teaspoon of ground white pepper;
• ¼ a teaspoon of sugar;
• ¼ teaspoon vegetable bouillon powder or ½ bouillon cube;
• 1 ½ tablespoon olive oil.

For soup:

• 1 liter of water;
• 1 piece of ginger (15 cm);
• 1 vegetable bouillon cube;
• 3 teaspoons of fish sauce;
• ½ tablespoon olive oil;
• sea salt to taste;
• ground black pepper - to taste;
• 300 g watercress;
• 60 g egg noodles;
• a few feathers of green onions;
• 6 sprigs of cilantro;
• 1 chili pepper

Preparation

Combine chopped onions and green onions, minced meat, pepper, sugar, bouillon cube and a tablespoon of olive oil. Beat the minced meat with a fork for 5 minutes. Then brush your hands with the remaining oil and sculpt small meatballs.

Pour water into a saucepan or saucepan and place over medium heat. Add peeled and chopped ginger, bouillon cube, fish sauce, oil, salt and pepper. Bring to a boil, add the meatballs and cook for 2 minutes.

Add chopped watercress to the soup. After a minute, add the noodles and cook until tender, stirring occasionally.

Watercress adds a fresh touch to the soup's ginger flavor. It can also be substituted with spinach, mustard leaves, or pak choy salad.

Jamie Oliver

Pour the prepared soup into bowls and garnish with chopped onions, cilantro and chili.

8. Pork and vegetable stew

Ingredients

• 1 ½ tablespoon olive oil
• 1 small onion;
• 350 g pork fillet;
• 1 green or red pepper;
• 400 g potatoes;
• 800 g of chopped tomatoes in their own juice;
• 400 g canned white beans;
• 1 tablespoon of paprika;
• 1 tablespoon of bouillon powder or 2 bouillon cubes
• a few sprigs of parsley.

Preparation

Heat the oil in a skillet and fry the chopped onion and chopped pork in it for 5 minutes. The meat should brown and the onions should begin to soften.

Remove seeds and baffles from the pepper and cut into strips. Peel the potatoes and cut them into cubes. Add vegetables to the skillet and cook for a couple of minutes.

Then lay out the tomatoes, paprika and bouillon cube and beans, after draining the liquid from it. Bring stew to a boil, reduce heat, and simmer for another 35-40 minutes, until all ingredients are ready. Garnish with chopped parsley before serving.

9. Buns with pickled pork and cucumbers

Ingredients

For buns:

• 60 g unsalted butter;
• 7 g dry yeast;
• 225 ml of water;
• 500 g wheat flour;
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• 1 teaspoon salt
• some olive oil.

For filling:

• 100 g + ¹⁄₂ teaspoon sugar
• ¹⁄₂ teaspoon black peppercorns;
• 2 star anise stars;
• sea salt to taste;
• 1 kg pork belly;
• 1 cucumber;
• 50 ml of rice vinegar;
• a small bunch of green onions;
• 1 chili pepper;
• a bunch of watercress.

Preparation

Buns are best made the day before cooking. To do this, melt the butter. Put the yeast in a saucepan of warm water and let sit for a couple of minutes. Add flour, baking powder, baking soda, salt and melted butter to the yeast. Knead the dough, transfer to a bowl oiled with olive oil, cover with something and put in a warm place for a couple of hours.

After the dough has doubled in size, transfer it to a floured surface. Divide in half and use your hands to make a cylinder out of each ball. Cut the cylinders into 10 pieces. This will end up with 20 rolls. Cover and leave for another 30-45 minutes.

Then roll the dough into oval cakes about 12 cm long and place on a baking sheet lined with parchment. Brush the chopsticks with olive oil, place them across each flatbread, and fold the flatbreads in half. Steam them for 10-12 minutes. Let the buns cool, cover and set aside overnight.

In addition, you need to marinate the pork overnight. In a glass bowl, combine 100 g of sugar, pepper, star anise and salt. Put the pork in there and cover with water. Cover and refrigerate overnight.

Transfer the pork with the marinade to a baking sheet, cover with foil and bake in an oven preheated to 150 ° C for 2, 5–3 hours, until the meat is tender. Then add the pork and cook the marinade in a skillet over medium heat for 20-25 minutes, until it thickens. Remove from heat and add pork, cut into 5 1 cm thick pieces, and stir.

Cut the cucumbers into thin slices and place them for a while in a cup of hot water mixed with a teaspoon of sugar and vinegar.

Meanwhile, roast the pork in a skillet over high heat for 5-10 minutes, until crispy. Then cut each piece into quarters.

Steam the buns to soften. Top with pork, cucumbers, chopped green onions, watercress and chili.

10. Buns with pork and apple

Ingredients

• 500 g minced pork;
• 1 leek;
• 1 red apple
• 4 sprigs of fresh thyme;
• ½ teaspoon mustard seeds;
• sea salt to taste;
• ground black pepper - to taste;
• 500 g puff pastry;
• 1 large egg.

Preparation

Toss the minced meat with chopped leek, diced apple, thyme leaves and mustard seeds, salt and pepper.

Roll out the dough into a layer 30 × 34 × 1 cm. Cut in half lengthways and place the minced pork and apple on each strip. Lubricate the corners with a beaten egg, roll up the dough and blind the edges so they don't fall apart. Brush the surface with an egg and cut each roll into 3 pieces.

Place the buns on a parchment-lined baking sheet and place in a preheated 200 ° C oven for 20 minutes. During this time, they should be well baked and brown.