Chopped Pork Recipes

chopped pork recipes, looking for these recipes? check this for 6 best chopped pork recipes: Mustard pork chops with walnut and beetroot salad,Jerk pork chops with mango and black bean salad,Pork and parmesan meatballs,Sticky pork with zucchini noodles,Pork san choy bao,Sweet and sour pork meatballs

Sticky pork with zucchini noodles

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 2 tablespoons kecap manis
  • 1 tablespoon coconut sugar
  • 1 1/2 tablespoons fish sauce
  • 500g pork fillet, thinly sliced
  • 1 tablespoon coconut oil
  • 1 red onion, cut into thin wedges
  • 1 bunch broccolini, halved
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 1 stick lemongrass, white part only, finely chopped
  • 1 long fresh red chilli, thinly sliced
  • 200g snow peas, trimmed
  • 500g zucchini, cut into noodles using a spiraliser
  • 1 small bunch fresh Thai basil or coriander, leaves picked
  • Lime halves, to serve

Method

  • Step 1
    Combine the kecap manis, sugar and fish sauce in a glass or ceramic bowl. Add pork. Stir to coat. Set aside for 15 minutes (or up to 1 day) to marinate.
  • Step 2
    Drain pork from marinade, reserving marinade. Heat 1 tsp of the oil in a wok over high heat. Add half the pork. Stir-fry for 1-2 minutes or until browned. Transfer pork to a bowl. Repeat with 1 teaspoon oil and remaining pork.
  • Step 3
    Heat remaining oil in wok over high heat. Add onion and broccolini stems. Stir-fry for 1 minute. Add broccolini florets, ginger, garlic, lemongrass and chilli. Stir-fry for 30 seconds or until aromatic. Add reserved marinade and stir-fry for 1 minute or until vegetables are tender-crisp. Add the snow 1 tbs coconut sugar 11⁄2 tbs fish sauce 500g pork fillet, thinly sliced 1 tbs coconut oil 1 red onion, cut into thin wedges 1 bunch broccolini, halved 4cm piece fresh ginger, peeled, cut into matchsticks 2 garlic cloves, thinly sliced 1 stick lemongrass, white part only, finely chopped 1 long fresh red chilli, thinly sliced 200g snow peas, trimmed 500g zucchini, cut into noodles using a spiraliser 1 small bunch fresh Thai basil or coriander, leaves picked Lime halves, to serve 1 Combine the kecap manis, sugar and fish sauce in a glass or ceramic bowl. Add pork. Stir to coat. Set aside for 15 minutes (or up to 1 day) to marinate. 2 Drain pork from marinade, reserving marinade. Heat 1 tsp of the oil in a wok over high heat. Add half the pork. Stir-fry for 1-2 minutes or until browned. Transfer pork to a bowl. Repeat with 1 tsp oil and remaining pork. 3 Heat remaining oil in wok over high heat. Add onion and broccolini stems. Stir-fry for 1 minute. Add broccolini florets, ginger, garlic, lemongrass and chilli. Stir-fry for 30 seconds or until aromatic. Add reserved marinade and stir-fry for 1 minute or until vegetables are tender-crisp. Add the snow peas and reserved marinade. Stir-fry for 30 seconds. Add zucchini noodles. Stir-fry for 1 minute or until well combined and just tender. Remove from heat.
  • Step 4
    Stir through half the Thai basil. Serve with lime halves and sprinkle with remaining Thai basil.

Sweet and sour pork meatballs

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 slices bread, crusts removed
  • 60ml (1/4 cup) milk
  • 500g pork mince
  • 3 green shallots, finely chopped
  • 2cm piece ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 2 teaspoons cornflour
  • 1 egg
  • 3 tablespoons soy sauce
  • 2 tablespoons peanut oil
  • 1 brown onion, coarsely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 green capsicum, deseeded, coarsely chopped
  • 227g can pineapple chunks in juice
  • 125ml (1/2 cup) tomato sauce
  • 60ml (1/4 cup) rice wine vinegar
  • 1 tablespoon caster sugar
  • Steamed brown rice, to serve
  • Fresh coriander leaves, to serve (optional)
  • Bean sprouts, to serve (optional)

Method

  • Step 1
    Place the bread in a bowl and cover with the milk. Set aside for 2 minutes to soak. Squeeze out the milk and place the bread in a large bowl.
  • Step 2
    Add the pork mince, shallot, ginger, garlic, cornflour, egg and 1 tablespoon soy sauce to the bread mixture. Use your hands to mix gently to combine. Season. Roll tablespoonfuls of the mixture into balls. Transfer to a plate.
  • Step 3
    Heat 1 tablespoon oil in a large frying pan over medium heat. Add the meatballs, in batches, and cook, tossing, for 8 minutes or until golden. Transfer to a separate plate.
  • Step 4
    Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the onion and capsicum and cook, stirring, for 3-4 minutes or until slightly softened. Reduce heat to low. Add the pineapple and juice from the can, tomato sauce, vinegar, sugar and remaining 2 tbs soy sauce and bring to the boil. Reduce the heat to medium and add the meatballs. Cook, stirring, for 4-5 minutes or until the meatballs are cooked through and the sauce thickens.
  • Step 5
    Divide rice among serving bowls. Top with meatballs and sauce. Scatter over coriander and bean sprouts, if you like.

Pork san choy bao

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 70g rice vermicelli noodles
  • 2 teaspoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoons finely chopped fresh ginger
  • 400g pork mince
  • 2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon oyster sauce
  • 300g (3 cups) shredded wombok (Chinese cabbage)
  • 150g (1 cup) shredded carrot
  • 225g can sliced water chestnuts, rinsed, drained
  • 2 baby cos lettuces, washed, leaves separated
  • 1 cup fresh coriander leaves
  • 55g (1/3 cup) unsalted roasted peanuts, chopped
  • Sriracha sauce, to drizzle

Method

  • Step 1
    Place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 15 minutes or until tender. Drain.
  • Step 2
    Meanwhile, heat the oil in a wok over high heat. Add the garlic and ginger, and stir-fry for 1 minute or until aromatic. Add the pork and stir-fry for 6 minutes or until pork changes colour.
  • Step 3
    Combine the soy sauces, rice wine and oyster sauce in a small bowl. Set aside until required.
  • Step 4
    Add the cabbage and carrot to the wok. Stir-fry for 2 minutes or until the cabbage has wilted. Add the water chestnuts and the sauce mixture and stir-fry until coated. Season with salt and white pepper.
  • Step 5
    Place lettuce leaves on a serving platter and top with the pork mixture, coriander and peanuts. Drizzle over the sriracha sauce.

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.

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.

Pork and parmesan meatballs

Image Source: taste.com.au

Ingredients

  • 1/2 cup (35g) panko breadcrumbs
  • 1/4 cup (60ml) milk
  • 500g Coles Australian Pork Mince
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/2 cup (40g) Perfect Italiano Grated Extra Sharp Parmesan
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 690g jar tomato passata
  • 1/2 cup (125ml) chicken stock
  • 60g baby spinach leaves
  • Mashed potato, to serve
  • Perfect Italiano Grated Extra Sharp Parmesan, extra, to serve

Method

  • Step 1
    Combine breadcrumbs and milk in a large bowl. Set aside for 5 mins or until the milk is absorbed and the breadcrumbs soften. Add the mince, egg, parmesan, half the onion and half the garlic. Season. Use your hands to mix until well combined. Gently roll level tablespoonfuls of mixture into balls (the mixture will be quite soft).
  • Step 2
    Heat 1 tbs oil in a large deep frying pan over medium heat. Cook the meatballs, in 3 batches, turning, for 3 mins or until browned. Transfer to a plate.
  • Step 3
    Heat the remaining oil in the pan. Add remaining onion and garlic. Cook, stirring, for 3 mins or until soft. Stir in passata and stock. Return meatballs to pan. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the meatballs are cooked through.
  • Step 4
    Add spinach to the pan. Cook for 1 min or until spinach just wilts. Season. Serve with mash. Sprinkle with extra parmesan.

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