Neapolitan Pork Fillets

Neapolitan Pork Fillets

Pork fillets cooked in wine and flavoured with oregano, then covered with mozzarella cheese and a dollop of thick passata sauce.

Neapolitan Pork Fillets

4 servings
  • Preparation time: 40 minutes
  • Marinading time: 1 hour
  • Cooking time: 20 minutes

  • Ingredients
  • 450 g (1 lb) pork fillet/tenderloin
  • 3 fresh oregano sprigs
  • 2 garlic cloves, crushed
  • salt and freshly milled black pepper
  • 150 ml (5 fl oz) red wine (⅔ cup)
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 28 g (1 oz) butter (⅛ cup, or ¼ stick)
  • 4 tbsp chicken stock
  • 300 ml (10 fl oz) passata (1¼ cups)
  • 115 g (4 oz) mozzarella cheese, cut into four thick slices
  • 2 tsp dried oregano
  • ½ red pepper, sliced thinly
  • ½ yellow pepper, sliced thinly
  • ½ orange pepper, sliced thinly

To serve

  • pasta, fettuccini works well
  • Method
  • Prepare as much as possible before beginning to cook this recipe. There are a number of steps required towards the end of cooking and having everything ready will just make them easier to work through.
  • First, the pork needs to marinade for one hour.
  • Cut the fillet/tenderloin into four equal pieces. Flatten a little by placing each piece between cling film/plastic wrap and bashing with a rolling pin.
  • Place them side by side in a shallow dish.
  • Season and add the sprigs of oregano and crushed garlic.
  • Then pour over the wine, cover the dish, and marinade.
  • Meanwhile prepare the rest of the ingredients.
  • Pour the passata into a small pan and stir in 1 tablespoon of olive oil. Season and put to one side.
  • Have a pan ready to cook the pasta.
  • Next, put the peppers in a bowl, pour over 2 tablespoon of olive oil and toss to coat. Put to one side.
  • Preheat the oven to 200°C (400°F) gas 6.
  • Once the pork has marinaded, spread the flour over a plate.
  • Remove the pork from the marinade and pat dry. Reserve the marinade.
  • Coat both sides of the fillets in the flour.
  • Now heat 1 tablespoon of the olive oil and the butter over a moderate heat in a large frying pan/skillet. The butter will begin to foam and, when this almost stops, add the pork. Sear on both sides for 2–3 minutes.
  • Transfer the pork to a warm plate.
  • Strain the reserved marinade and add to the pan/skillet.
  • Let it bubble for 30 seconds.
  • Remove the pan/skillet from the heat and stir in the stock and seasoning.
  • Then bring the sauce to a boil.
  • Reduce the heat to a low setting and return the pork to the pan/skillet, cover the pan, and cook them for a further 10 minutes.
  • Now bring the passata mixture to the boil over a moderate heat and let it bubble, uncovered, to reduce to a thick sauce, about 5 minutes.
  • Bring a kettle of water to the boil for the pasta and then cook the pasta according to the directions on the packet.
  • Heat a large pan in which to sauté the peppers. Tip them into the pan and sauté, turning frequently, until soft.
  • Once the pork is cooked through, transfer the fillets to an ovenproof dish which will snuggly hold them in a single layer.
  • Add 1 tablespoon water to the frying pan/skillet, stir, and then reduce the liquid to 3–4 tablespoons. This will only take a couple of minutes.
  • Spoon over the pork.
  • Cover each fillet with a slice of mozzarella and then add a large spoonful of the passata sauce in the middle of the slice. (Keep any remaining sauce warm.)
  • Sprinkle over the oregano.
  • Pop in the oven until the cheese just starts to melt, about 4–5 minutes.
  • To serve, spoon any remaining passata on four serving plates and then top with the pasta.
  • Arrange the pork on the pasta and spoon over any remaining sauce from the ovenproof dish.
  • Now add the peppers.
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Updated: July 14, 2020

Sweet Mustard Pork

Sweet Mustard Pork

Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.

Sweet Mustard Pork

4 servings
  • Preparation time: about 30 minutes
  • Marinading time: at least 30 minutes, overnight if possible
  • Cooking time: 10 minutes hob; 35 minutes oven
  • Ingredients
  • 450 g (1 lb) pork fillet/tenderloin
  • 4 tbsp olive oil
  • 4 tbsp maple syrup
  • 3 tbsp wholegrain mustard
  • 4 garlic cloves, crushed
  • salt and freshly milled black pepper
  • Vegetables to serve
  • roasted diced potatoes and carrots
  • peas

Equipment

  • You will also need 2 small roasting pans.


  • Method
  • For the marinaded pork
  • Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish.

  • Now add the pork and turn to coat in the marinade.

  • Cover the dish and refrigerate for at at least 30 minutes; overnight if possible.

  • For the mustard pork
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Remove the pork from the fridge and leave to come up to room temperature.

  • Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop into small chunks and put in a bowl. Toss with a glug of olive oil.

  • The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting pan along with the olive oil and roast for about 35 minutes until they start to brown and crisp.

  • Transfer the pork to the second pan and pour over the marinade. Cover with foil and roast in the oven for 25 minutes. Then remove the foil and continue roasting for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.

  • Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
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Updated: February 17, 2020

Pork and Cheese Crumble

Pork and Cheese Crumble

Tasty pork, baked on a bed of tomatoes and onions, and topped with a crispy, cheesy crumble. This is a quick dish to prepare. Just serve with seasonal vegetables.

Pork and Cheese Crumble

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 pork chops OR
  • 450 g (1 lb) pork fillet/tenderloin
  • 2 tbsp butter
  • 2 small onions, thinly sliced
  • 2 x 400 g tins or 1 x 28 fl oz can whole tomatoes
  • salt and freshly milled black pepper
  • 1 tsp sugar
  • 55 g (2 oz) cheese, grated (½ cup)
  • 4 tbsp fresh breadcrumbs

Equipment

  • You will also need an ovenproof dish with lid.


  • Method
  • Preheat oven to 180°C (350°F) (gas 4)

  • First, prepare the pork. Remove any bone and excess fat from chops. If using fillet/tenderloin, cut into four equal pieces and then flatten each piece a little by covering the pork with cling film (plastic wrap) and bashing it with a rolling pin.

  • Now melt the butter in a frying pan/skillet over a medium heat. Then add the pork, and sauté for 2 minutes on each side until golden brown.

  • Meanwhile, spread the onions over the bottom of the ovenproof dish. Cover with the tomatoes, season, and sprinkle over the sugar.

  • Place the pork on top of the tomatoes.

  • Toss the breadcrumbs and cheese together, then sprinkle over the meat.

  • Cover and bake in the centre of the oven for 45 minutes.

  • Remove the lid and continue to bake for a further 15 minutes to brown the top.

  • Serve with seasonal vegetables.
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Updated: February 8, 2020

Pork Schnitzel

Oh so quick and just perfect for a summer’s supper. Breaded pork tenderloin that has been flattened to produce thin steaks are quickly sautéed. Serve with a lemon wedge to squeeze over and a mixed green salad on the side.

Pork Schnitzel

Pork Schnitzel

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 450 g (1 lb) pork tenderloin/fillet, cut into four
  • 28 g (1 oz) flour, seasoned (2½ tbsp)
  • 1 egg
  • 140 g (5 oz) fresh white breadcrumbs (3 cups, or about 6 slices of bread with crusts)
  • 2 tbsp oil, not olive oil
  • 1 lemon, cut into wedges
  • To serve
  • A green salad


  • Method
  • Lay one portion of pork on a board, cover with cling film/wrap and, using a rolling pin, gently bash the pork to flatten to an even thickness about 1.25cm (½ inch). Peel away the cling film/wrap and transfer the pork to a plate. Repeat with the remaining three portions of pork.

  • Spread the flour on one plate, beat the egg in a shallow bowl, and then spread the breadcrumbs on a second plate.

  • Pat dry the pieces of pork and then coat each one first in flour, gently shaking off any excess. Then dip in the egg and finally coat with the breadcrumbs.

  • Heat the oil in a large frying pan/skillet and add the pork steaks. Fry over a medium to low heat for 5 minutes. Turn and fry the other side for a further 5 minutes until golden and the pork is cooked through.

  • Serve with the lemon wedges and green salad.
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Pork Escalopes in a Herb and Mustard Sauce

I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful. 
 

Pork Escalopes in a Herb and Mustard Sauce

Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.

Pork Escalopes in a Herb and Mustard Sauce

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 675 g (1 lb 8 oz) baby potatoes, scrubbed
  • 340 g (12 oz) fresh runner beans/flat beans, thinly sliced diagonally OR
  • whole french beans/fine green beans
  • 1 tbsp olive oil
  • 450 g (1 lb) pork fillet/tenderloin
  • 120 ml (4 fl oz) each of chicken stock and cider (½ cup) OR
  • 240 ml (8 fl oz) chicken stock (1 cup)
  • 2 tbsp wholegrain mustard
  • 150 g (5 oz) crème frâiche (¾ cup)
  • 4 fresh oregano stems
  • 1 tsp lemon juice

Equipment

  • You will also need a large sauté pan.


  • Method
  • Cut the pork into four pieces. One at a time, place a piece between cling film/plastic wrap and flatten it by carefully bashing with a rolling pin. (Start in the centre of the piece of pork and work outwards.)
  • Remove the leaves from the stems of oregano and chop.

  • Now put the potatoes in a pan of boiling, salted water and simmer for 15 minutes, or until tender. Drain.

  • Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.

  • Meanwhile, heat the oil in the sauté pan and add the pork. Over a medium heat, cook for 3 minutes until beginning to brown then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

  • Next add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and then let it bubble for about 5 minutes to reduce.
  • Remove the pan from the heat, stir in the crème frâiche, oregano, and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a low heat for 2 minutes to warm everything through.

  • Serve with the vegetables.
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Updated: July 4, 2019

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

Prosciutto Wrapped Pork with Herby Vegetables

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 8 prosciutto slices
  • 1 rosemary sprig
  • 450 g (1 lb) pork fillet/tenderloin
  • olive oil
  • 675 g (1 lb 8 oz) baby potatoes
  • 450 g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90 ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150 ml (5 fl oz) dry white wine (⅔ cup)

Equipment

  • You will also need a small flameproof roasting pan.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Lay the prosciutto slices side by side, overlapping them slightly.

  • Remove the leaves from the rosemary sprig and finely chop. Then sprinkle over the prosciutto.
  • Lay the pork on top.
  • Wrap the prosciutto round the pork and put in the pan, seam-side down.
  • Now brush all over with olive oil to coat the prosciutto.
  • Cover with foil and roast for 30 minutes.
  • Meanwhile cut any of the larger potatoes in half to give an even overall size.

  • Bring a pan of salted water to the boil and simmer the potatoes for 15 minutes, until tender.
  • Drain and leave for 1 minute to dry out.
  • While the potatoes are cooking, prepare the asparagus. Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.
  • Steam the asparagus until just tender, about 5 minutes.

  • Add the asparagus to the pan with the potatoes.
  • Then add a large knob of butter and the chopped herbs. Gently toss to coat. Season. Cover the pan and keep warm while preparing the sauce.
  • Mix together the cream and the zest from the lemon and set to one side.

  • When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  • Meanwhile, put the roasting pan on the hob over a medium-high heat, and stir the wine into the juices left in the pan. Let it bubble until it has reduced by half.

  • Now, turn down the heat and add the cream. Let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.

  • To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.
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Updated: June 25, 2019

Pork Goulash

Pork Goulash

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

Pork Goulash

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 450 g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée/paste
  • 2 x 400 g tins chopped/diced tomatoes or 1 x 28 fl oz can
  • 2 red bell peppers, deseeded and cut into strips
  • salt and freshly ground black pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

To serve

  • rice

Equipment

  • You will also need a large sauté pan.


  • Method
  • Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently.

  • Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides.

  • Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute.

  • Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally.

  • Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre.

  • Serve with rice.
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Updated: October 26, 2018

Fillet of Pork with Apples and Mustard Sauce

Fillet of Pork with Apples and Mustard Sauce

This really tender cut of pork is quickly cooked in a creamy mustard sauce and the tartness of the apples are an ideal accompaniment to make this dish full of flavour.

Fillet of Pork with Apples and Mustard Sauce

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 600 g (1 lb 5 oz) pork tenderloin/fillet
  • 1 medium onion
  • 2 Cox’s apples/dessert apples
  • 2 tbsp flavourless oil
  • tsp flour
  • 180 ml (6 fl oz) chicken stock (¾ cup)
  • 2 tbsp wholegrain mustard
  • tsp Dijon mustard
  • 3 tbsp double cream/whipping or heavy cream
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper

To serve

  • Serve with buttered baby potatoes and purple sprouting broccoli/broccolini.

Equipment

  • You will also need a large frying pan/skillet with a lid for this recipe.


  • Method
  • First, warm a plate in the oven.

  • Then trim any fat from the pork and slice into 2.5 cm (1 inch) slices.
  • Peel and finely chop the onion.

  • Next, quarter, core, and slice the apples (do not peel).

  • Now heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, transfer them to the warmed plate and cover with foil.

  • Add the onions to the pan, reduce the heat and then gently cook for about 5 minutes to soften.

  • Stir in the flour until it soaks up all the juices in the pan and then gradually add the stock, stirring continuously, until the sauce is smooth.

  • Next stir in the mustards and the cream. Add the apples, thyme and seasoning. Return the pork to the pan along with any juices. Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.
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Updated: September 22, 2018

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry

Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.

Pork and Noodle Stir Fry

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 450 g (1 lb) pork fillet/tenderloin
  • 1 garlic clove
  • 2 tsp fresh ginger, grated or ginger purée
  • 340 g (12 oz) carrots (about 5 medium)
  • 225 g (8 oz) frozen French beans/whole beans (1¼ cups)
  • 2 sheets medium egg noodles, 140 g (5 oz) (1¾ cups)
  • 1 tbsp cornflour/cornstarch
  • 2 tbsp soy sauce
  • 300 ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
  • 2 tbsp runny/liquid honey
  • 3 spring/green onions
  • 1 tbsp fresh coriander, chopped

Equipment

  • You will also need a large frying pan/skillet or wok.


  • Method
  • Prepare everything first as this dish does not take long to cook.

  • Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5 cm (2 inch) lengths and 1.25 cm (½ inch) thick. Cut the beans so they are about 5 cm (2 inches) in length. Trim and thinly slice the onions.
  • Now everything is prepared, you are ready to start cooking.

  • Cook the noodles according to the directions on the packet and then drain.

  • Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.

  • Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.

  • While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.

  • Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.

  • Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.
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Updated: August 12, 2018

Spicy Pork Meatballs

Spicy Pork Meatballs

Meatballs are always a favourite and these spicy pork meatballs are cooked in a chilli tomato sauce.

Spicy Pork Meatballs

4 servings
  • Preparation time: about 30 minutes
  • Standing time: 30 minutes
  • Cooking time: 50–55 minutes

  • Ingredients
  • 450 g (1 lb) minced/ground pork
  • 85 g (3 oz) fresh white breadcrumbs (1¾ cups)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • 1 lemon, zest only
  • 1 small onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp fresh sage, chopped
  • 2 pinches crushed dried chillies
  • salt and freshly ground black pepper
  • 1 tbsp oil
  • 1 medium onion, chopped
  • 1 x 400 g tin or ½ × 796 ml can chopped/diced tomatoes
  • 1 tbsp tomato purée/paste
  • 1 tsp chicken bouillon or 1 × organic stock cube, mixed in 300 ml (10 fl oz) (⅔ cup) boiling water
  • 1 tsp sugar
  • 200 g (7 oz) spaghetti
  • ½ a small Savoy cabbage, finely shredded (or other green leafed vegetable finely shredded*).

Equipment

  • You will also need a large lidded frying pan/skillet.

Note

  • *Savoy cabbage in Canada can be very pale and so I prefer to use something like kale. The dark green colour works well with the spaghetti although it does sound an unusual combination.


  • Method
  • In a large bowl mix together the pork, breadcrumbs, beaten egg, lemon zest, finely chopped onion, half the garlic and half the sage, a pinch of the crushed chillies, and plenty of seasoning. Once everything is well mixed in, shape into 30 meatballs. Then refrigerate for 30 minutes to firm up.

  • Heat half the oil in the frying pan/skillet and add the meatballs. Brown over a medium heat, shaking the pan occasionally to brown all sides. This may need to be done in two batches. Remove and set aside.

  • Now add the remaining oil to the pan, reduce the heat, and add the chopped onions. Cook gently for 5 minutes until they have softened. Then add the remaining garlic and sage and cook for a further minute. Stir in the tomatoes, tomato purée/paste, stock, sugar, a pinch of crushed chillies, and season. Bring to the boil, then turn down to a simmer for 5–10 minutes until the sauce has reduced a little.

  • Return the meatballs to the pan, then gently simmer, covered, for 30 minutes, turning them halfway through.

  • Meanwhile, cook the spaghetti in plenty of salted, boiling water, adding the cabbage or other green vegetable for the last 4 minutes of cooking. Drain.

  • Serve the spaghetti alongside the meatballs and sauce.
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Updated: May 8, 2018

Pork in a Creamy Sauce with Fresh Vegetables

Pork in a Creamy Sauce with Fresh Vegetables

Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.

Pork in a Creamy Sauce with Fresh Vegetables

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 pork chops, OR
  • 450 g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
  • 1 tbsp olive oil
  • ½ onion, sliced
  • 10 fl oz can creamy vegetable condensed soup, asparagus or broccoli work well
  • 150 g (5 fl oz) water (⅔ cup)
  • 2 carrots, sliced
  • ½ small cauliflower
  • ½ small broccoli crown

Equipment

  • You will also need a large frying pan/skillet


  • Method
  • Heat the oil in the pan/skillet. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan/skillet and keep warm.
  • Drain off any fat from the pan/skillet and then add the soup and water. Stir until combined, also scraping off any crusty bits that have stuck to the bottom of the pan. Bring to just under the boil.
  • Return the pork to the pan/skillet. Cover the pan and let the soup simmer for 15 minutes until the meat is cooked through, stirring the soup occasionally.
  • Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7-10 minutes, until just tender.
  • Top the pork with the onion slices and spoon over the sauce.
  • Serve with the steamed vegetables.
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Updated: April 7, 2018

Pork Meatballs in a Sweet and Sour Sauce

Pork Meatballs in a Sweet and Sour Sauce

Garlic flavoured meatballs and green peppers and carrots sautéed with ginger are then cooked in this delicious sweet and sour sauce. Just serve with rice to complete the dish and enjoy.

Pork Meatballs in a Sweet and Sour Sauce

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes hob

  • Ingredients
  • For the meatballs
  • 450 g (1 lb) minced/ground pork
  • 2 garlic cloves, crushed
  • 55 g (2 oz) fresh breadcrumbs (1 cup)
  • salt and freshly ground black pepper
  • 1 tbsp oil
  • For the vegetables
  • 1 tbsp oil
  • 2 green peppers
  • 2 carrots
  • 2 garlic cloves
  • 2 tsp fresh grated ginger root

  • For the sauce
  • 1 orange
  • 4 tbsp soy sauce
  • 4 tbsp dry sherry
  • 2 tbsp white wine vinegar
  • 2 tbsp soft brown sugar
  • 2 tbsp tomato purée/paste
  • 1 tsp chilli powder
  • 2 tbsp cornflour/cornstarch
  • 150 ml (5 fl oz) water (⅔ cup)
  • paprika to garnish

To serve

  • rice

Equipment

  • You will so need a large sauté pan with lid.


  • Method
  • The meatballs, vegetables and sauce are best prepared before starting to cook the dish.

  • For the meatballs
  • Thoroughly mix the pork, garlic, breadcrumbs, and seasoning. Divide mixture to make 24 balls, putting them on a plate, and cover. Refrigerate to firm up a little while preparing the vegetables and making up the sauce.

  • For the vegetables
  • De-seed and slice the peppers, peel and slice the carrots on the diagonal, crush the garlic cloves, and peel and grate the ginger. Set to one side.

  • For the sauce
  • Squeeze the juice from the orange into a small bowl. Add the rest of the ingredients and whisk well to combine.

  • To cook
  • Heat 1 tablespoon of oil in the pan. Add the meatballs and brown over a medium heat for about 5 minutes. Shake the pan frequently so they brown all over. Remove from the pan and place in a single layer on a plate covered with kitchen paper so any fat can be absorbed.

  • Next, pour the remaining oil in the pan and add the peppers and carrots. Sauté over a medium heat for 5 minutes to soften a little, stirring frequently. Then stir through the garlic and ginger, and cook for a another minute.

  • Now pour in the sauce, stir and bring to the boil. Reduce the heat and return the meatballs to the pan. Cover and simmer for 15 minutes.

  • Serve with rice and sprinkle with paprika to garnish.
Print Recipe

Updated: April 4, 2018