     |
Everything You Need To Know About Chilli Pork RecipesAs I find or create 'em, I put the best chilli pork recipes on this web page. Lazy Pork Pies Makes 6 serves
Preheat your oven to 200°C and then Grease a 6-muffin muffin tin. Squeeze the sausage meat out of the casings into a bowl and then add the apple,chilli, cinnamon and parsley, seasoning with salt and pepper. Mix well. Sift flour into a bowl, add 1 teasp salt, and make a well in centre. Melt the butter in a small saucepan along with 100ml water over low heat, then add to the well in the flour and stir to combine. Add the beaten egg to the flour mixture and use your hands to bring the mixture together to form a smooth ball. Roll out the dough on a lightly floured benchtop and then, with a 10cm pastry cutter, cut 6 rounds from the dough. Line the prepared muffin pan with the pastry rounds, leaving a slight overhang. Divide the sausage meat mixture among the muffin holes. Bring the remaining pastry together into a ball and re-roll. Use a 7cm cutter to cut another 6 rounds from the dough. Brush the overhanging pastry in the muffin holes with a little water, sit the lids on the filling, press the edges together with a fork and then fold the overhang up around the edges and press in. Brush the pies with beaten egg yolk and bake for something like 35 minutes, until golden. Cool slightly before removing from the pan. Serve with chilli-tomato chutney or sauce, and a nice, cold pale ale (my personal favourite is Old Speckled Hen).
Chinese Pork and Cabbage Dumplings makes roughly 30 Although they are a little fiddly, I always enjoy these Chinese Style dumplings
The Dipping Sauce
In a large bowl combine the pork, chinese cabbage, chillies, garlic chives, ginger, garlic, rice wine, soy sauce and sesame oil and season with salt and ground white pepper. Spoon a heaped teaspful of pork mixture on to the centre of a wrapper laid out on a smooth, clean surface. Brush the edge with a little water and fold over to enclose, then using your fingertips, pinch the edges together in 4-5 places. Place on an oven tray lined with baking paper. Keep repeating this until you run out of pork mixture or dumpling wrappers. To make the dipping sauce, combine the tamari, rice vinegar, water and oil in a small bowl. In a large frying pan that takes a lid, heat the peanut oil over high heat until it is just smoking and then remove it from the heat. Arrange the dumplings over the base of the frying pan. Place over medium heat and cook for 1-2 minutes or until the bottom of the dumplings are golden brown. Next, drizzle the water over the dumplings and cook, with the lid on, for 4-5 minutes or until cooked through and water is absorbed. Remove from heat and set aside, uncovered, for 1-2 minutes to cool down a little. Serve with the dipping sauce.
Pork & Chilli Stir-Fry makes 4 serves
Toss pork with 1 tablespoon soy sauce. Meanwhile, heat 2 tablespoons oil in a wok or large skillet over high heat. Add the spring onions, garlic, ginger and chilli sauce; cook, stirring, 1 minute until fragrant. Add the pork; cook, stirring, 3 to 5 minutes until the meat is fully cooked. Remove pork mixture from pan; set aside. Add more oil to the pan if necessary. Stir in capsicums, jalapenos and mushrooms; cook 2 minutes, tossing to coat the vegetables in oil. Add snow peas, cook, tossing occasionally, 3 minutes until vegetables are crisp-tender. Return the pork mixture to the pan; reduce heat to a simmer. Cook, stirring, 1 minute until all ingredients are warm. Serve with rice and garnish with some chopped, fresh coriander.
|
