Tag Archives: Pork Recipe

Creamy Marsala Pork with Mushrooms and Sage

IMG_0838Chicken curry

Photography Andy Arnfield – The Gourmet Grocer

This recipe is simply delicious and very quick to make! Pork fillet is beautifully soft and tender and only needs the slightest of cooking so make sure this dish is served immediately when ready! Marsala can be a little sweet for some tastes,  so make sure you really get the balance right with your seasoning,  or even use dry sherry ! I served this in a bowl drowning new season baby new potatoes covered in butter! Enjoy ;0)

Preparation time: 10 – 15 minutes

Cooking time: 40-45 minutes

Serves: 4


20g dried porcini mushrooms

2tbsp olive oil

450g  pork fillet, cut into large chunks

1 onion, chopped

2 cloves of garlic, crushed

200g button mushrooms, sliced

1tbsp fresh sage, chopped

150ml  Marsala wine

250g   double cream or crème fraiche

To serve: 1tbsp fresh sage, chopped

Freshly ground pepper


1.    Preheat the oven to 180˚C

2.    Pour 150ml boiling water over the dried porcini mushrooms and leave them to soak for 15 minutes. Strain through a fine sieve and reserve the soaking liquid.

3.    Heat the oil in a large casserole dish and fry the pork fillet for 5-6 minutes until lightly browned. Add the onion, garlic, chestnut mushrooms and dried mushrooms. Cook for 1-2 minutes until the onion starts to soften. Add the sage, marsala and cream and bring to the boil. Cover the casserole with a lid and place in the oven to cook. Cook for 40-45 minutes or until the pork is completely cooked through with no pink juices. Half way through cooking add the reserved mushroom liquid if it starts to become too dry.

4.    Season with black pepper and sprinkle over a little additional sage to serve.

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Roast Pork Pumpkin and Goats Cheese Salad


Our very own Pork Star, Robyn, came round last night and created another scrumptious salad using amazing slow roasted pork with crispy crackling.  This salad is delicious, combining salty pork with earthy pumpkin and the amazingness of goats cheese. I just love pumpkin these days, as we never really ate them in the UK and only got one for halloween to put a candle inside, so my love of this fantastic veg has grown with my years in Australia. I hope you all enjoy this one as much as I am now, eating the leftovers for lunch at my desk at Gourmet Grocer HQ.  Enjoy !

1.4kg Pork Belly scored and deboned
Salted, and brought to room temperature ( I like to pour boiling water over the skin before salting as it opens up the scores and promotes better crackling)
Preheat fan forced oven to 230C
Place salted pork in a baking dish, with a little bit of water ( do not wet the top of the pork), and place the pork on a top rack in the oven
Bake for approx 30 mins, checking that the crackling is not burning
Reduce oven temperature to 140c, and slow roast for a further 1.5hrs
Crank oven back up to 230c, for 10-15mins to finish off the crackling
Remove from oven and rest for 10 mins, chop/ pull into pieces

Half a butternut pumpkin, chopped into 3cm cubes,
2 Tbs Honey
4 sprigs thyme
Pine nuts
Baby spinich
Goats cheese
Balsamic Vinegar

Roast the pumpkin, honey and thyme in oven to your liking. Some prefer it still firm inside, others like it soft, so timings will vary.
Heat a fry pan with a little oil and lightly roast the pine nuts, remove from heat and put aside.

Plating up
Place the baby spinich around the outside of a large flat platter. Add the roasted pumpkin, break the goats cheese into pieces, and sprinkle the roasted pine nuts. Drizzle the balsamic vinegar over the salad. Add the ‘pulled/ chopped’ pork to the centre of the platter.



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Pork Potato and Cider Casserole


I know the Sydney Autumn is lovely and the temperatures are still in the high 20’s, but you might notice I love hearty food, which comes from being brought up in the North of England , so I love to eat stews and casseroles all year round, I just close the doors and turn up the aircon. So today I popped up to my local butcher Darling Street Meats in Rozelle to gaze in their amazing cabinets to find something yummy to casserole.  Chris the butcher suggested some pork neck, which was perfect for this dish.  Its relatively easy to make and the results are stunning.  You could leave out the potatoes and serve with crusty bread, or go the whole hog with double carbohydrate LOL which we did ! Anyway I hope you enjoy this dish as much as we did !! Happy Cooking

Serves 6

Prep Time 40 mins

Cooking Time 2 hrs

Total Hours 2 hrs 40 mins

  • 1kg pork neck
  • 200g chunky streaky bacon, chopped
  • 2tbs olive oil
  • 16 baby onions, peeled and left whole
  • 10 baby new potatoes cut in half
  • 1 small onion, chopped
  • 2 celery sticks, chopped
  • 300ml dry cider
  • 300ml chicken stock
  • 6tbsp crème fraîche
  • 2tbsp cornflour mixed with 2tbsp water
  • 2tbsp Dijon mustard
  • 2tbsp fresh tarragon leaves, finely chopped



you will need:

  • large, flameproof casserole dish
  • Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Heat half the oil in the casserole dish, add half the pork, season and fry for about 10 minutes until thoroughly browned. Remove the meat from the casserole with a slotted spoon and reserve. Add the rest of the oil to the casserole and fry the rest of the pork for 10 minutes until evenly browned.
  • Meanwhile, in another pan, dry-fry the lardons until crispy. Remove, set aside, then fry the baby onions, onion and celery for a few minutes, to soften slightly.
  • Combine all the pork, the lardons, baby, onion and celery in the casserole. Pour over the cider and chicken stock to cover. Cover the dish and cook in the oven for 1 hours and add the baby new potatoes and put back in the oven for a further hour until the pork is tender
  • Add the crème fraîche, cornflour mix, mustard and tarragon to the casserole. Heat on the hob and stir until the sauce has thickened slightly.



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Robyn’s Asian Salad with Slow Roast Pork and Crispy Crackling


My friend and talented artist Robyn came around last night and offered to make dinner, which was a first, as my kitchen is strictly out of bounds to everyone else. However I eventually gave in and she decided to make us a delicious tangy Asian salad laced with pulled pork, adorned with to die for crackling, that is a regular at her home in Melbourne. Also as I am working much harder with my photography and the need for props is growing, Robyn has a great eye for vintage kitchen utensils and treated me to the yarn and scissors you can see in the image.  Thanks Robyn xxx  This is a salad that will be made on lots of occasions from now on.  Enjoy everyone the recipe is easy and delicious !

To Cook The Pork To Perfection

1.4kg Pork Belly scored and deboned Salted, and brought to room temperature ( I like to pour boiling water over the skin of the pork and dry thoroughly  before salting as it opens up the scores and promotes better crackling)Preheat fan forced oven to 230C

Place salted pork in a baking dish, with a little bit of water ( do not wet the top of the pork), and place the pork on a top rack in the oven. Bake for approx 30mins, checking that the crackling is not burning
Reduce oven temperature to 140c, and slow roast for a further 1.5hrs. Crank oven back up to 230c, for 10-15mins to finish off the crackling
Remove from oven and rest for 10mins, before cutting the crackling off and chopping into bite sized pieces, and pulling the pork.

1/4 red cabbage shredded
1/4 white cabbage shredded
1 carrot, finely julienned
1 stick of celery, chopped
3 spring onions, chopped
Whole bunch of Thai basil, roughly chopped
Whole bunch of coriander, roughly chopped
Half a bunch of flat leaf parsley, roughly chopped
4 chilies, finely sliced (can be adjusted to suit your taste, we like a bit of punch)
300g bamboo shoots
1-2 packets of dried noodles

Nam Jim Dressing


6 long red chillies, seeded and chopped
2 cloves garlic
2 tbs chopped coriander leaves and stems
1 tbs grated palm sugar
1/2 cup lime juice
1/2 tbs fish sauce


Using a mortar and pestle pound the chillies, garlic and coriander root into a paste. Add the palm sugar and combine. Add the lime juice a little at a time until the ingredients are well incorporated, then add the fish sauce.

Mix all ingredients together, then add pulled pork, and mix the ‘nam jim’ dressing through.
Plate up, and place the bite size pieces of crackling and a few pieces of sliced red chili as a garnish.


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Amazing Sticky Pork Ribs


Ribs have to be one of my favourite things! It doesn’t matter if it’s pork, lamb, beef or chicken and in every style possible.  This recipe is one of my favourites and I have adapted it from Gordon Ramsey’s Ultimate Cookery Course. The hit from the chilli and the numbing from the sichuan is a delight, you can always reduce the amount of spice to make the dish less intense. A tip with this recipe is when you are browning the ribs at the start make sure you get them really browned this will give the ribs a nice narly caramelised look when they are finished.  Enjoy!

Sticky Pork Ribs
Serves 6 – 8


2kg pork ribs, separated
sea salt and freshly ground pepper, to taste
vegetable oil, for frying
6-8 garlic cloves, peeled and sliced
10cm piece ginger, peeled and sliced
2-4 tsp dried chilli flakes, to taste
8 whole star anise
2 tsp Sichuan peppercorns
8 tbsp honey
280ml light soy sauce
4-5 tbsp rice vinegar
600ml Shaoxing rice wine or medium-dry sherry
10 spring onions, trimmed and sliced
800ml chicken stock


1) Preheat oven to 180°C.

2) Season the ribs with salt and pepper, pushing the seasoning into the meat.

3) Heat a roasting tray on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides. Add the garlic, ginger, chilli flakes, star anise, Sichuan peppercorns and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise.

4) Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute.

5) Taste and adjust the flavours, adding a little extra vinegar if necessary. Add the spring onions and stock and bring to the boil.

6) Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.

7) Remove the pan from the oven and place back on the stove top. Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.


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Slow Cooker Pulled Pork


I think that everyone will agree that there is nothing more satisfying than a roll filled with smokey pulled pork! There are various ways to cook this treasure but I love to use my slow cooker which gives amazing results. There are lots of variation from throwing in Dr Pepper to different spice blends but this recipe Is one I swear by. At the Gourmet Grocer we sell a huge array of delicious smokey BBQ sauces and rubs http://www.gourmetgroceronline.com.au  so here you have it Slow Cooker Pulled Pork

2 medium brown onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon sea salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional)


1.Place the onions and garlic in an even layer in the slow cooker and pour in the stock. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
2.Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
3.If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. . Taste and season with salt as needed.

Credit http://www.chow.com/galleries/518/satisfying-sunday-football-food#!13055/easy-slow-cooker-bbq-beef-brisket


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Creamy Swedish Meatballs


There is nothing more satisfying than a huge bowl of Swedish meatballs in a rich creamy sauce and you don’t have to go to Ikea to enjoy them!!! Meatballs are easy to make and so very quick and I can assure you no-one will be far away from licking their plate.  Swedish meatballs should always be served with a sticky jam that has a sour note,  like Loganberry or Cranberry. I’m not sure why the go together, they just do and I like to serve mine on a mound of white or brown rice.  There are many variations of this recipe,  but here is one of my favourites.  Also I like a nice crisp cold white to go with this feast so maybe a sauvignon Blanc or unoaked Chardonnay Enjoy ;0)

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4 servings


2 tablespoons olive oil, divided
1 onion, diced
500g minced beef
500g minced pork
1/2 cup Panko*
2 large egg yolks
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Sea salt and freshly ground black pepper, to taste
FOR THE sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
4 cups beef stock
3/4 cup sour cream
Sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine minced beef, minced pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store

CreditCredit http://damndelicious.net/2014/02/21/swedish-meatballs/













Credit    http://damndelicious.net/2014/02/21/swedish-meatballs/

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