Chopped Pork Recipe

chopped pork recipe, looking for these recipes? check this for 7 best chopped pork recipe: Mustard pork chops with walnut and beetroot salad,Jerk pork chops with mango and black bean salad,Slow cooker satay pork,Sticky pork pad Thai,Spicy pork noodle bowl,Chilli Pork with polenta dumplings

Mustard pork chops with walnut and beetroot salad

Image Source: taste.com.au

Ingredients

  • 4 Coles Australian Pork Loin Chops
  • 1 tbs honey
  • 1 tbs wholegrain mustard
  • 2 1/2 tbs olive oil
  • 1 bunch sage, leaves picked
  • 500g cooked baby beetroot, cut into wedges
  • 60g pkt Coles Australian Baby Rocket
  • 50g goat’s cheese, crumbled
  • 1/2 cup (50g) walnuts

Method

  • Step 1
    Preheat oven to 200°C. Place the pork in a large bowl. Add the honey and mustard and toss to combine. Season. Heat 1 tbs of the oil in a large non-stick ovenproof frying pan over high heat. Cook the pork for 2 mins or until golden underneath. Turn the pork and remove pan from heat.
  • Step 2
    Combine the sage and 2 tsp oil in a small bowl. Arrange the sage mixture over the pork in the pan. Bake for 6-8 mins or until the pork is just cooked through. Cover and set aside for 5 mins to rest.
  • Step 3
    Meanwhile, pat the beetroot dry with paper towel. Season. Heat the remaining oil in a medium frying pan over high heat. Add the beetroot and cook, stirring occasionally, for 2 mins or until heated through.
  • Step 4
    Place the beetroot, rocket, goat’s cheese and walnuts in a large bowl. Season and toss to combine. Divide the pork and beetroot mixture evenly among serving plates. Drizzle the pork with the pan juices.

Spicy pork noodle bowl

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 500g Coles Australian Pork Mince
  • 1 tbs finely grated ginger
  • 1/4 cup (60ml) black bean sauce or chilli bean sauce
  • 1 tbs sweet chilli sauce
  • 2 spring onions, thinly sliced
  • 1/2 cup coarsely chopped coriander
  • 200g vermicelli rice noodles
  • 2 carrots, peeled, cut into long matchsticks
  • 2 Lebanese cucumbers, cut into long matchsticks
  • 1/2 cup coriander sprigs
  • 1/2 cup (70g) roasted peanuts, coarsely chopped

Method

  • Step 1
    Heat a large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour and is cooked through. Add the ginger, black bean sauce or chilli bean sauce and sweet chilli sauce. Cook, stirring, for 2-3 mins or until heated through. Remove from heat. Stir in spring onion and chopped coriander.
  • Step 2
    Meanwhile, place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until tender. Refresh under cold water. Drain well.
  • Step 3
    Divide the noodles among serving bowls. Top with the mince mixture, carrot and cucumber. Sprinkle with the coriander sprigs and peanut.

Sticky pork pad Thai

Image Source: taste.com.au

Ingredients

  • 200g dried pad thai rice noodles
  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 2 garlic cloves, crushed
  • 2 tablespoons peanut oil
  • 1 egg, lightly beaten
  • 500g pork mince
  • 2 tablespoons kecap manis
  • 1 brown onion, cut into thin wedges
  • 1 carrot, halved lengthways, sliced diagonally
  • 1/2 head (150g) broccoli, cut into small florets
  • 100g green beans, trimmed and cut
  • 1/2 cup bean sprouts
  • Fried shallots, to serve
  • Sliced red chilli, to serve
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
  • Roasted peanuts, roughly chopped, to serve

Method

  • Step 1
    Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 minutes or until just tender. Using a fork, separate noodles. Drain. Combine lime juice, fish sauce, sugar and garlic in a small bowl.
  • Step 2
    Meanwhile, heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add egg. Swirl to cover base of wok. Cook for 1 minute or until just set. Transfer to a board. Roll up. Thinly slice.
  • Step 3
    Add 1 tablespoon oil to wok. Swirl to coat. Stir-fry mince, breaking up lumps, for 8 minutes or until browned. Add kecap manis. Stir-fry until mince is golden and sticky. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add onion and carrot. Stir-fry for 4 minutes. Add broccoli and beans. Stir-fry for 2 minutes or until starting to char.
  • Step 4
    Return mince with noodles and sauce mixture to wok. Stir-fry for 2 to 3 minutes or until heated through. Top with egg, bean sprouts, shallots, chilli and coriander. Serve with lime wedges.

Jerk pork chops with mango and black bean salad

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1 tsp brown sugar
  • 1 tsp cayenne pepper
  • 1 tbs vegetable oil
  • 4 Coles Australian Pork Loin Chops
  • 1 large mango, stoned, peeled, coarsely chopped
  • 400g can black beans, rinsed, drained
  • 1 small red onion, finely chopped
  • 1/4 cup coriander leaves, coarsely chopped
  • 2 limes
  • 2 baby cos lettuce, leaves separated

Method

  • Step 1
    Heat a barbecue grill or chargrill on medium-high. Combine allspice, thyme, sugar and cayenne pepper in a bowl. Add oil and combine. Rub the spice mixture evenly over pork. Cook for 3 mins each side or until just cooked through. Transfer to a plate and set aside for 5 mins to rest.
  • Step 2
    Meanwhile, combine mango, beans, onion and coriander in a bowl. Juice 1 lime. Add to mango mixture. Toss to coat.
  • Step 3
    Cut remaining lime into wedges. Divide lettuce among serving plates. Top with mango mixture. Season. Serve with pork and lime wedges.

Chilli Pork with polenta dumplings

Image Source: taste.com.au

Ingredients

  • 1 tbs olive oil
  • 2kg Coles Australian Pork Shoulder Roast Boneless
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 2 tsp smoked paprika
  • 1 red birdseye chilli, thinly sliced
  • 400g can red kidney beans, rinsed, drained
  • 2 tbs finely chopped flat-leaf parsley

Polenta dumplings

  • 1 1/4 cups (185g) self-raising flour
  • 1/2 cup (85g) polenta
  • 1 cup (80g) finely grated parmesan
  • 100g butter, melted
  • 1 cup (250ml) buttermilk

Method

  • Step 1
    Heat oil in a frying pan over medium heat. Cook pork, turning occasionally, for 10 mins or until brown all over.
  • Step 2
    Combine the onion, garlic, tomato, paprika and chilli in a slow cooker. Season. Add pork, rind-side up. Cover and cook for 3 hours on high (or 6 hours on low) or until pork is very tender.
  • Step 3
    Transfer the pork to a plate. Remove and discard the rind and any fat from the pork. Use 2 forks to shred pork. Return to the slow cooker. Stir in beans.
  • Step 4
    To make the polenta dumplings, combine flour, polenta and parmesan in a bowl. Season. Make a well in centre. Stir in butter and buttermilk. Roll level tablespoons-ful of the mixture into balls. Arrange over pork mixture. Cover and cook for 30 mins on high (or 1 hour on low) or until dumplings are cooked through. Sprinkle with parsley.

Slow cooker satay pork

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1.5kg piece pork scotch fillet, cut into 4-5cm pieces
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated ginger
  • 90g (1/3 cup) natural crunchy peanut butter
  • 160ml can coconut milk
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 60ml (1/4 cup) light soy sauce
  • 1 tablespoon sweet chilli sauce
  • 1 red capsicum, deseeded, thinly sliced
  • 2 tablespoons coarsely chopped unsalted peanuts
  • Fresh coriander leaves (optional)
  • Steamed rice, to serve
  • Lime wedges, to serve

Method

  • Step 1
    Heat the oil in a large non-stick frying pan over medium-high heat. Add 1/3 of the pork and cook, turning occasionally, for 5 minutes or until golden. Transfer to the slow cooker. Repeat in 2 more batches.
  • Step 2
    Reduce the heat to medium-low. Add the onion and cook, stirring occasionally, for 4 minutes or until softened. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Stir in the peanut butter, coconut milk, chicken stock, soy sauce and sweet chilli sauce. Pour over the pork.
  • Step 3
    Cover and cook on Low for 6 hours or until the pork is very tender. Taste and add a little more sweet chilli sauce if desired. Sprinkle with the capsicum, peanuts and coriander, if using. Serve with rice and lime wedges.

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