Tag Archives: Pork

Garlic & Rosemary Pork Loin Roast

Garlic & Rosemary Pork Roast

Garlic & Rosemary Pork Loin Roast

It’s been a long while since I’ve done a roast, and while we were shopping this morning I found this great Pork Loin Roast so I figured I’d make a nice roast for dinner.

So here’s the ingredients you’ll need;

  • Pork Loin (or some other Pork suitable for roasting)
  • 2 Garlic cloves
  • Olive Oil
  • A few sprigs of Rosemary
  • Salt and Pepper

First up you’ll need to score the skin of the Pork Loin Roast. Grab a sharp knife, and make cuts across the skin in two directions to make a diamond type pattern.

Garlic & Rosemary Pork Loin Roast Garlic & Rosemary Pork Loin Roast<

Next up crush the garlic and mix it up with the olive oil, rub liberally on the skin of the Pork Loin Roast (don’t worry, you can trim the skin / fat off later if you want). Get your fry pan out and splash a little Olive Oil in it, and crank the heat up high.

Once the pan is quite hot put the Pork Loin Roast in skin side down (stand back because it’ll sizzle). You’re only looking to seal the meat here so you won’t need to keep it in too long. Turn the meat up onto it’s side, onto the back, etc. till everything is sealed.

Garlic & Rosemary Pork Loin Roast

Time to get the Pork Loin Roast into the oven!

Heat wise you’re going to need around 75º C (165º f), and it’ll take about 45 minutes depending on the size of your Pork Loin Roast. The simplest way to tell it’s done is to get yourself a meat thermometer, just like this Lifestyle Food Channel one that I’ve got, and test the Pork Loin Roast after about 35 minutes. You’re aiming to hit 160º in the middle of the Pork Loin Roast.

Garlic & Rosemary Pork Loin Roast

Carve it up, serve with a load of roasted vegetables, and eat eat eat!

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Thai Pork and Coriander Balls

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This is a recipe I was playing around with one Saturday afternoon, I had a craving for something snacky, but also something ‘Asian’ in influence. I raided the fridge and pantry, but didn’t have much in the way of ingredients to choose from….so I came up with these, Thai Pork and Coriander Balls.

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Ingredient wise it’s a bit of a throw it together;

- 500gm Pork Mince
- Handful of Fresh Coriander Leaves
- 2 small Red Chillies
- 1 Egg (medium to large)
- 1 medium White Onion
- 2 Tablespoons of Fish Sauce
- Peanut Oil (for shallow frying)

Give it all a good slice, dice, and mix…and don’t be afraid to get your hands dirty!

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To make the balls I find the easiest thing to do to keep them all roughly the same size, also so they cook in the same amount of time, is to use a tablespoon measure. Simple, but it totally works.

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Time fries when you’re having fun!

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Once you’ve finished cooking all the balls, and they’ve had some time to drain on some kitchen towel, serve them up on your platter of choice with some dipping sauce. Dipping sauce wise I normally do;

- 2 parts Sweet Chilli Sauce
- 1 part Light Soy Sauce
- 1 part Fish Sauce

Mix it all up and serve it in a little dipping bowl.

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Looking for more of my world famous recipes, then head over to the recipes archive!

Vietnamese Pork Spare Ribs recipe

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Recently I decided that I wanted to host an Asian inspired banquet, so I’ve been working on a load of different dishes that I could could quickly and easily for a bunch of my friends. So far I’ve got 2–3 meat dishes, a couple of vegetable dishes, and shortly I’m going to try and work through a couple of noodle dishes. All up I’d like to be able to serve about 7–8 dishes for the banquet, and maybe a couple of entrees.

Anyway, enough rambling from me, let’s get started on this Vietnamese Pork Spare Ribs recipe.

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Ingredients wise you’ll need the following;

  • 8–10 Pork Spare Ribs (some times called Pork Rashers)
  • 1 tablespoon Peanut Oil
  • 2 cloves Garlic (crushed)
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Light Soy Sauce
  • 1 tablespoon Fresh Ginger (finely grated)
  • 1/4 teaspoon Chinese Five Spice Powder

Get the Peanut Oil into a hot wok, just as it starts to smoke get the Pork Spare Ribs into the wok. If you’ve got a smallish wok you might need to cook the Pork Spare Ribs in a couple of batches.

Vietnamese Pork Spare Ribs

While the Pork Spare Ribs are cook, combine the rest of the ingredients in a bowl and mix well.

Vietnamese Pork Spare Ribs

Once the Pork Spare Ribs are cooked through, pour the wet ingredients in and keep turning the Pork Spare Ribs. The idea here is to coat the ribs with the sauce, kind of like a glaze. The Brown Sugar and the Light Soy Sauce will help the other ingredients in the sauce caramelise all over the Ribs. Mmmmmmm.

Vietnamese Pork Spare Ribs

Make sure the Pork Spare Ribs are cooked all the way through, the sauce is all sticky and coating the ribs, and basically that’s it. Serve it up with some rice and some Asian greens like Bok Choy, or do it as part of a banquet with a few other Asian styled recipes.

Vietnamese Pork Spare Ribs

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