Category Archives: Pork

Pork Recipe’s

Yummy Scotch Eggs

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

A Ploughman’s Lunch would not be same without a Scotch Egg. This British stalwart is loved by millions and they are devoured by the tens of thousands in pubs and hostelries.  Everyone has their own recipe and rates themselves the best! There is one thing though that I really hate in this race to the top, is that cooks tend to change the recipe to have the yolk all runny.  Don’t try to fix something that isn’t broken I say!! The traditional recipe is to make these beauties with a set yolk and I for one couldn’t agree more with the originator of this delicious gem.  Scotch Eggs are simply delicious and I hope you enjoy my recipe.! ;0)


10 large free-range eggs , 2 beaten
800g quality sausage meat
1 small bunch fresh chives , finely chopped
1 small bunch fresh parsley , leaves picked and finely chopped
1 tablespoon English mustard
Sea salt
Freshly ground black pepper
Plain flour
150 g Panko breadcrumbs
2 litres vegetable oil


Put the 8 eggs into a pan with 1 inch of water and bring to the boil. Steam for 6 minutes, then transfer to a bowl of iced water,  this stops the cooking process. Once cooled, carefully peel ,them making sure not to break the white.

Put the sausage meat in a bowl with the chives, parsley, English Mustard and a good pinch of salt and pepper. Mix well

For the crumbing have 3 plates ready – one with flour, one with the beaten eggs and a third with the panko breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan or deep fat fryer to about 175ºC/350ºF.  Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.


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Filed under Entree, Pork, Side Dishes

Hoisin Pork and Peach Salad


Photography Andy Arnfield – The Gourmet Grocer

Who doesn’t love hoisin sauce,  Hoisin sauce is, a thick pungent sauce, commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as a dipping sauce. It is darkly colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soy beans, red chillies and garlic. Vinegar, Chinese five spice and sugar are also commonly added. (Wikipedia)

I try to use it in as many dishes as possible.  The sweet tangy flavour of this sauce goes with most meats but pork has got to be my favourite, this recipe is so easy and a delicious midweek meal

Oven preheated at 200 C

Serves 4

800 g of pork neck, cut into 4 strips
2 garlic cloves, grated
2 cm piece of ginger, grated
4 tbs of hoisin sauce
2 tbs of light soy
1 tbs of Chinese cooking wine
1 tsp of sesame oil
2 tbs of honey


2 long red chillies cut into thin slices lengthways
300g pea shoots
2 ripe peaches sliced
100g baby spinach leaves
Bunch of coriander leaves
2 cups mint leaves
White sesame seeds to garnish

Salad Dressing;
4 tbs of light soy
4 tbs of mirin
2 tsp of sesame oil
1/2 tsp of white pepper

Place strips of pork into a ziplock bag with all the marinating ingredients and pop into the fridge for an hour or two.

Place marinated pork pieces onto an oven tray and cook in the pre heated oven for 45 to 60 minutes, basting with the marinade from time to time.  Rest for 10 minutes before cutting into slices.

Arrange salad ingredients and top with the pork and the salad dressing. Garnish with the sesame seeds and add a wedge of lime, for your guests to squeeze over.

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Filed under Asian, Pork

Sticky Asian Pork Belly

sticky Asian Pork

Photography-Andy Arnfield

I really fancied something tasty and aromatic, so with a kilo of pork  belly to hand and a visit to my Asian pantry, what better than a Chinese Sticky Pork, a classic dish served in every Chinese restaurant. This dish has three simple steps, the braising of the meat, frying it off to a golden brown, then cooking the pork in the sweet sticky spicy sauce. This dish can be served with white rice, or as part of a banquet. Enjoy ;0)

Serves 4 as part of a banquet

1kg pork belly sliced, chopped into 8cm pieces
1 ltr hot chicken stock
1 thumb sized piece of ginger, peeled and finely chopped
4 cloves garlic, peeled and chopped in half
1 tbsp. Shao Hsing cooking wine
1 tbsp caster sugar
4 star anise

Sticky Sauce

2 tbsp. vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger, peeled and minced
1 red chilli
2 tbsp Honey
2 tbsp. brown sugar
3 tbsp soy sauce


Add the pork, stock, thumb of ginger, garlic, caster sugar and star anise in a pot and bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

Turn off the heat and drain the pork. Allow as much liquid to drain off as you can, as you want to minimise splatter in the next step.

Chop the pork into bite sized chunks. Add 1 tbsp. of oil in a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with steamed white rice

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Pasta Shells Stuffed with Sausage Peppers and Ricotta with a Boscaiola Sauce


Photography Andy Arnfield – The Gourmet Grocer

We all love pasta and there are millions of ways to enjoy this amazingly filling carbohydrate.  I really fancied something that was filling and really super tasty.  I had found some giant pasta shells, that I was looking to stuff,  so I plumped for pork sausage meat mixed with some super tasty sweet peppers and of course lots of cheese to create this mouth watering dish. As I was feeling completely devilish, I decided to serve it with a Boscaiola sauce, but you could use your favourite red pasta sauce, as both work perfectly.

To be honest this recipe is for 4-6 and there was only two of us so all I did the following day was to reheat the leftovers covered in my favourite Simon Johnson Chilli Pasta Sauce,  which is available on our website and the results were every bit as good as the night before. There are tons of ways you could adapt this recipe, so I think next time I would replace the ricotta with a nice creamy Gorgonzola. You can also serve this dish with a crisp green salad and garlic bread. I hope you enjoy this dish, it’s sure to be a show stopper at your next dinner party.

Serves 4-6


16-18 jumbo pasta shells
400g fresh pork sausages, casing removed
1 small brown onion
1 tablespoon minced garlic
1 yellow Pepper diced
1 red Pepper diced
1 fresh whole red chill chopped
1 400g can diced tomatoes
1/2 bunch fresh kale chopped
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan
salt and freshly ground pepper


Preheat oven to 180C and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions, but leaving them slightly under , as the final cook in the oven will finish them off. Drain well then plunge to ice water until ready to stuff, this stops the cooking process and the pasta doesn’t go mushy.

Heat a large frying pan over medium-high heat. Add onion, red pepper, yellow pepper, chopped chilli and sauté until softened. Add pork sausage then use a wooden spoon to break up the meat, cook 5-6 minutes until golden brown. Add garlic and cook 30 seconds then add tomatoes and chopped kale. Cook 1 minute. Remove pan from heat and stir in ricotta and mozzarella cheese.

Stuff each pasta shell with pork filling and arrange in a baking dish, so they are tightly packed and sprinkle over the grated parmesan.  Bake in the oven for 25-30 minutes, until the cheese has melted and tips of shells begin to crisp and brown.

For The Boscaiola Sauce

1 tablespoon olive oil
1 brown onion, finely chopped
150g shortcut bacon rashers, chopped
200g Swiss brown mushrooms, thinly sliced
300ml thickened cream
1/3 cup flat-leaf parsley leaves, chopped

Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.
Add mushrooms. Cook for 3 minutes. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly. Season with salt and pepper. Serve over the pasta. You could also use your favourite red pasta sauce with this recipe as the results are both delicious

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Filed under Pasta, Pork

Roast Pork Loin with Macadamia Stuffing and Cider Maple Sauce


By now you have probably guessed I love pork and I’m always on the hunt for new flavours to make Sunday lunch extra special. In this recipe, I have added a crunchy apple macadamia stuffing and a cider maple sauce. Serve this dish with all the trimmings of cauliflower cheese, roast potatoes and Yorkshire puddings oh yes of course brussels sprouts with a big knob of butter and white pepper. Enjoy ;0)

Photography Andy Arnfield – The Gourmet Grocer

2 tablespoons olive oil

1 brown onion, finely chopped

4 slices pancetta, finely chopped

2 garlic cloves, crushed

1/2 cup (80g) macadamias, coarsely chopped

1/4 cup (45g) toasted pine nuts

1 cup (70g) dried breadcrumbs

2 tablespoons finely shredded sage

1 tablespoons thyme leaves picked

1 egg, lightly whisked

1 (about 1.5kg) boned rolled loin or leg pork

1 teaspoon fennel seeds

1 teaspoon sea salt flakes

350mls apple cider

1 tbs plain flour

1/2 cup tablespoons Noble Handcrafted maple syrup

500mls chicken stock


Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly. Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage, thyme and egg and stir to combine. Season with salt and pepper.

Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind.  Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender. Now Crank your oven back up to high to finish off the crackling making sure you don’t burn.  Remove from heat and cover with foil. Set aside for 15 minutes to rest.

Place the tin the pork was cooked in on the hob and add 1 tablespoon of flour to make a basic roux.  Add  cider to deglaze add maple syrup and 500mls chicken stock whisk together until sauce thickens and season to taste.


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Filed under Pork, Recipes, Shop Gourmet Grocer

Smokey BBQ Pork Ribs


Photography Andy Arnfield – The Gourmet Grocer

After being inspired from this weeks episode of Masterchef, which was all about smoking meats on the BBQ, I had to rush out and grab myself some amazing pork rib racks, and give them a whirl.  After giving the ribs a good coating of dry rub, I let them sit for an hour to let the flavours penetrate.  While this was happening I set up my smoker box in my BBQ, and set the racks for indirect cooking.  After lighting the BBQ, I think my neighbour were about to send for the fire brigade as plumes of amazing smelling hickory smoke were emanating all around the houses. This recipe calls for cooking at 250-300c 2 hour on the grill, then wrapped in tin foil for a further 2 hours, and then glazed with sauce at the end.  The meat just fell from the bone, and melted in you mouth. Enjoy ! ;0)



2 racks of pork ribs

Barbecue Sauce

3/4 cups favorite barbecue sauce I used Rufus Teagues Honey Sweet


1/4 cup light brown sugar (packed)
2 Tablespoons sweet paprika
1 tablespoon ground black pepper
1 1/2 Teaspoons chili powder
1 1/2 Teaspoons granulated Onion Powder
1 1/2 Teaspoons granulated Garlic Powder

Or you could use the Stonewall Kitchen Memphis Rub available from The Gourmet Grocer

About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, sweet paprika, salt, pepper, chili powder, onion powder and garlic powder. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
Place the ribs, meaty side down, over a drip pan, close the grill, and cook for 2 hours, spraying on both sides with the apple juice every 20 to 30 minutes, and adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook until very tender and meat has shrunk from ends of bones by about 1/2 inch (open packet to check), 2 1/2 to 3 hours more, adding more coals as needed to charcoal grill.
Remove ribs from grill. Being careful of hot juices, unwrap ribs. Return unwrapped ribs to grill and brush the ribs with the sauce and continue to cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce. Remove from the grill and let stand for 5 minutes.


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Filed under Pork