Stir-Fry: Pork, Pecan and Avocado
Add the pork strips and capsicum. Toss and cook for 3 minutes. Add the snow peas, pecans, spring onions and sauces and cook for 1 minute. Add the bean sprouts and the avocado and toss gently to mix through. Serve immediately. Heat the oil in a ... [... more]
Nutrition Australia |
Pork Casserole with Herb Dumplings
Spray a large heavy-based saucepan or casserole dish with oil. Add pork and cook over high heat for 3-5 minutes or until browned. Add carrot, pumpkin, wine, stock powder prepared with water, bay leaves and rosemary and bring to the boil. Add ... [... more]
Nestlé |
Pork in Black Bean Sauce
Spray a non-stick frypan with oil and cook onion, capsicums and carrot over medium heat for 2 minutes or until onion softens slightly. Add garlic and pork to pan and cook for 2 minutes or until browned. Return vegetables to pan, add sauces and ... [... more]
Nestlé |
Sweet and Sour Pork
Add pork and cook in batches for 2-3 minutes over high heat, until browned and cooked through but tender; set aside. Reheat wok, add onion with 1 tablespoon water, and stirfry until golden. Place pineapple juice, tomato sauce, chilli and garlic ... [... more]
Nestlé |
Pork Fillets with Thai-style Marinade
Place pork fillets in a glass or ceramic dish. Combine remaining ingredients and mix well. Pour over fillets, coating well. Cover and refrigerate for 2 hours. Remove pork from marinade and pat dry with paper towels. Pre-heat barbecue hotplate and ... [... more]
Better Homes & Gardens Australia |
Pork with Spicy Plum Sauce
Add pork and stirfry over high heat until browned and cooked through, then set aside. Add ginger and onion to wok with 1 tablespoon water and stirfry until golden. Add asparagus, broccoli, capsicum and snow peas and stirfry until bright green and ... [... more]
Nestlé |
Cooking pork?
Jun 18 03:37pm Pork is one of the oldest and most important meats worldwide. It appears in most world cuisines, is very adaptable and carries flavours well. Pork should have firm white fat and pale pink flesh. Avoid any pork that looks wet or has ... [... more]
Better Homes & Gardens Australia |
Pork with apple and onion wedges
1. Trim the pork of any excess fat and sinew and cut each fillet into 2 even-sized halves. Make a slit with a knife through the centre of the pork fillets and push 3 prunes into each one. Brush the pork fillets and the apple and onion wedges with ... [... more]
Better Homes & Gardens Australia |
Shredded Pork With Bean Sprouts
Finely sliced capsicum and spring onion for garnish, optional Combine pork, soy, egg white and 2 teaspoons of the corn flour for 20 minutes. Stir fry sprouts in a dry wok for approximately 1 minute. Remove and set aside. Heat peanut oil in wok ... [... more]
Australian Womens Weekly |
Fennel roasted pork rack
Combine fennel seeds, garlic, sea salt and olive oil in a mortar and pestle. Pound, with the pestle, to a coarse paste. (You should be able to smell the fennel fairly strongly at this stage). Using a sharp knife, score the pork skin deeply at 8mm ... [... more]
Australian Womens Weekly |
BBQ char sui pork with rice noodles
Marinade pork in char-sui sauce for 30 minutes. Cook on baking paper on hot BBQ plate (so it does not burn). Meanwhile heat chicken stock in small saucepan with star anise, cassia bark, ginger and coriander. Add rice noodles and cook until ... [... more]
Australian Womens Weekly |
Burmese pork curry
Combine pork with tumeric and salt in a large bowl. Set aside to marinade 30 minutes while you prepare remaining ingredients. Heat oils in a large heavy-based saucepan, cook onion until softened. Add garlic, ginger, chilli and shrimp paste and ... [... more]
Australian Womens Weekly |
