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Smoked Ham and Spinach Leaves

 A simple salad, based on some smoked ham, spinach leaves, stuffed olives and grated carrot (dressed in some horseradish sauce). Easy to prepare, and delicious. 

Shoulder Pork Strips in Black Bean Sauce

 Shoulder pork steak from the fridge, cut into strips and marinaded in a black bean sauce. Use a Chinese one rather than something from a supermarket, which will be pretty bland. Cooked for at least half an hour. 

The rice was basmati, and cooked with some turmeric and Chinese five spice in a separate pan. Served with raw spinach leaves. 

Pan-fried Free range pork loin steaks

 Pan-fried pork loin steak (ten minutes on each side), served with fresh coriander leaf, diced tomato, and spinach leaves. Dressed in American mustard.

Pork Loin Steak with Spicy Chips

Pan-fried outdoor-bred pork steak, cooked in a little olive oil for eight minutes each side at a medium heat. Served with diced mushrooms and spring onion, and spicy chipped potatoes (French fries).

The spiced potatoes (first parboiled for about eight minutes) were soused in a mixture of olive oil a chilli sauce and tomato ketchup, along with the herbs oregano and basil. Then grilled for about seventeen minutes until they began to brown (watch by eye, since all grills are different).
 

Diced Pork Loin Steak with Cashews

The rice was steamed first and allowed to cool. Regulary turned with a fork until ready (20-30 minutes). Reheated shortly before serving the vegetables and pork on the bed of rice. The red pepper and the onion were diced, along with the mushrooms, garlic and chilli. Stir-fried along with the  (preroasted) pork steak pieces, and the cashews. Served together with a drizzle of soy sauce. 
 

Pork and Leek Stew, with Red Peppers

Stir fried diced leek, cooked until it began to brown a little, then boiling water was added. The pot was covered and simmered gently for an hour and a half.  Add two red chillies. The pork stock and herbs were added ten minutes before serving.

The pork loin steak was diced and stir fried in a separate pan until the pieces began to brown. Then the pork pieces were added to the leek sauce and stirred through. The diced red pepper was added after an hour and also stirred through. 

Served with boiled basmati rice. 
 

Pork Shoulder Steak, with Green Beans

Pork Shoulder steak, cooked at a medium heat for twelve minutes on each side. Served with hash browns (ten minutes on each side), and green beans, boiled under glass for seven minutes. Topped with chunks of pineapple.

Pork Shoulder Steak, with a Leek and Coriander Sauce

 The shoulder steak was slow cooked in a skillet (medium to low heat) for 45 minutes, and turned once. I used olive oil as the cooking medium, but sunflower oil would do just as well. 

The leek was also slow cooked in olive oil before water was added to the sauce, along with vegetable stock, a squirt of tomato puree, grated carrot, diced fresh coriander, plus a shake of dried tarragon. Cooked the previous day.

Delicious and tender!

Breaded Ham with Potato Salad

A simple ham salad, with breaded ham dressed in American mustard, along with a potato and spring onion salad in mayonnaise. Plus a side serving of cooked but cold green beans. 

                                                                                                        

Oregon Trail Style Pork and Beans

Roast pork from a joint cooked on the middle shelf of an oven at 180 deg C for two hours (1.5kg). Allowed to cool, and then drained of liquid pork fat. Stored overnight in the fridge, and cut into pieces the next day. The crackling was removed with a sharp knife, and the solid pork fat was also removed from the pork pieces. 

Some of the pork pieces were cooked in a medium sized pan in a drizzle of olive oil for twenty-five minutes at a low heat, along with strips of orange pepper, which adds some sweetness to the dish. Then I added a couple of desert spoonfuls of water, and a squirt of tomato puree, plus some freshly ground black pepper. Stirred together and heated under glass until most of the liquid had evaporated. Then I added half a 400g can of standard baked beans in tomato sauce. Stir together. 

Serve once the beans are thoroughly heated. Delicious!

 

Smoked Gammon Risotto, with Green Beans

Smoked gammon pieces cut from a roasted joint. Served with diced green beans and steamed Basmati rice. Drizzled with a little soy sauce. The joint took 1 hour and 45 minutes in the oven, was allowed to cool and was kept in the fridge overnight. The gammon was stir fried with the beans, and then was added to the steamed rice and served in a standard chinese bowl. 

 

Chestnut Meatloaf with Brussels Sprouts

Made with outdoor bred pork sausage meat from Sainsbury's, one diced apple, one diced onion, three medium handfuls of porage oats, one beaten egg (actually optional, and it was skipped in this case), 100g of diced cooked chestnuts, and 40 g of salted butter, Mix together thoroughly by hand in a large glass bowl.

Herbs and spices used were a pinch of nutmeg and a generous pinch of rosemary.

 Cooked in the oven on the previous day at around 180 deg C, for forty minutes (watched carefully). Sliced when cold, and stored in the fridge.

Because the meatloaf contained pork sausage meat it was important to make sure it was thoroughly heated. Cooked under the grill, and the slices were turned once using a fish slice (about seven minutes each side - judged by eye). Can also be reheated in a flat lidded pan.

Served with brussels sprouts (6 to 9 minutes in boiling water under glass), and semi-skinned potatoes. Can also be served with roast parsnip chips.

Prosciutto and Mushroom Breakfast

Prosciutto is an Italian pork preserve, so is not normally found in a frying pan. But you can gently fry it, which is what I did here. Along with diced mushrooms, and an egg. Simple and delicious. Could be served with hash browns. 

 

Ham, Egg, and Chips

Something like a British truckstop favourite. The ham component came from an unsmoked gammon joint, thinly sliced, and was steamed for ten minutes. The chips were parboiled for seven minutes, drained, and decanted into a glass bowl, and allowed to cool. Mixed with tomato ketchup, black pepper, and the herbs oregano, coriander, and basil. Plus a little salt. Grilled in a roasting tin for ten or twelve minutes, until they begin to brown. 

At a truckstop, the chips would be plain and deep-fried, and there wouldn't be any herbs in sight. This is better, and the only oil used, cooked the fried egg (sunflower oil). 

Served with one or two fried eggs on the ham. The chips were dressed with a little ketchup. Fabulous dish!

 

Unsmoked Gammon Soup, with Carrot, Parsnip, Onion and Turnip

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This soup began as a vegetable dish, made with a small white onion, one peeled parsnip, two medium carrots, and half a turnip (peeled). It was complete with some vegetable stock, and half a teaspoonful of white (or black) pepper. Simmered under glass for an hour, and then mashed before serving. 

I then added diced unsmoked gammon from a joint I'd roasted the day before. I also added the juices from the roast (done in a casserole dish). Again, simmered for an hour under glass before serving. I added black pepper as a final garnish. One of the most delicious soups I have made. 

 

Kabanos Sausage Stew

Two chopped Kabanos sausages, stir fried in a little sunflower oil, along with diced carrot, diced brocolli stems, a julienned onion, two diced spring onions, half a yellow pepper cut into strips, and potato chunks. Stir fry until the onion begins to brown.

Add boiling water, two squirts of tomato puree, and the ham (or pork) stock. Simmer at a low heat under glass for an hour.

Add the herbs (basil, coriander and tarragon five or ten minutes before serving the dish). Add a quarter teaspoonful of chilli powder if you would like some heat. A little lemon zest can also be added.

Roast Pork Casoulet, with Smoked Paprika

Roast pork from the freezer, cooked in a tomato and red wine sauce for an hour. Plus diced spring onion, and a white onion.

The wine was an Artusi Merlot, which is both delicious and cheap.

 I added a generous amount of freshly ground black pepper.  I also added pork stock, plus the herbs sage and tarragon.

I added potatoes and strips of yellow pepper. Plus the herbs oregano and basil, plus a quarter teaspoonful of smoked paprika. Cooked for an hour before serving, and dressed in dried coriander.

Pork Tagine, with Apricots, Mushrooms and Moroccan Spices

Normally a dish like this would be based on chicken or lamb, but it works pretty well with roast pork also.

I shredded the pork, and fried it in sunflower oil along with julienned onion, and diced mushrooms. Cooked for about half an hour at a medium heat (stir occasionally). Then I added water, tomato puree (just a dash), and the Ras El Hanout spices (two teaspoonfuls). Plus the diced apricots (I used semidried apricots from Sainsbury's).

Simmered under glass for two and a half hours. After which I added some coriander leaf.

Served on a bed of rice, or couscous. Fabulously tender, and delicious!

Roast Pork Stew, in a Red Wine Sauce

Roast pork from the freezer, cooked in a tomato and red wine sauce for an hour. Plus diced spring onion, and half a white onion.

The wine was an Artusi Merlot, which is both delicious and cheap.

 I added a generous amount of freshly ground black pepper.  I also added pork stock, plus the herbs sage and tarragon. A simple and delicious dish.

Serve with potatoes, pasta, or rice if you prefer. Served in this case just as it is.