Everything You Need To Know About Chilli Pork Recipes

As I find or create 'em, I put the best chilli pork recipes on this web page.

Makes 6 serves

• 500g good-quality pork sausages
• 2 serrano chillies, deseeded and finely sliced
• 1 apple, grated
• 2 tablsp parsley, finely chopped
• Pinch grated cinnamon
• 2 ¼ cups (340g) plain flour
• 80g unsalted butter
• 1 egg, beaten, plus 1 egg yolk to glaze
• Chilli-Tomato chutney or sauce, to serve

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 Dumplings

• 250g minced pork
• 2 cups finely shredded Chinese cabbage(wombok)
• ½ cup finely chopped garlic chives, plus extra to serve
• 2 teasp finely grated ginger
• 2 birdseye or thai chillies, deseeded and thinly sliced
• 2 garlic cloves, crushed
• 1 tablsp rice wine
• 1 tablsp light soy sauce
• 2 teasp sesame oil
• 275g pkt (30) dumpling (gow gee) or rice-paper wrappers
• 2 teasp peanut oil
• ½ cup (125ml) water

The Dipping Sauce

• 2 tablsp light soy sauce
• 2 tablsp rice vinegar
• 2 tablsp water
• 1 teasp sesame oil

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

• 250g boneless pork loin or chops, trimmed, cut into strips
• 2 tablespoons dark soy sauce (mushroom soy is included in this group, as is the Indonesian kecap manis)
• 2 tblsp vegetable oil, plus more if needed
• 3 spring onions, chopped
• 5 cloves garlic, finely chopped
• 2cm piece ginger root, peeled and finely chopped
• 1 tablsp Thai sweet chilli sauce
• 1 yellow capsicum, seeded and sliced into narrow strips
• 2 red jalapenos, seeded and sliced into narrow strips
• 200g mushrooms, sliced
• 125g snow peas, ends trimmed & de-stringed

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 and 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.

Jamaican Jerked Pork Fillet

makes 4 serves

This West Indian barbeque dish is supposed to have been created by runaway slaves. Jerk is a style of cooking native to Jamaica, traditionally used on pork and goat.

Jerk seasoning is prinicpally allspice (pimento) and Scotch Bonnet chillies, though a multitude of variations exist. The more chillies you use, the more authentic the flavor and heat.

Use one chilli for a mildly spicy dish and six for a very spicy dish. If you're from Jamaica - use 12 !

• 2 cups spring onions, coarsely chopped
• ½ cup onion, coarsely chopped
• 2 cups spring onions, coarsely chopped
• 2 tablsp white vinegar
• 1 tablsp dark soy sauce
• 1 tablsp vegetable oil
• 2 teasp sea salt
• 2 garlic cloves, minced
• 2 teasp fresh thyme
• 2 teasp brown sugar
• 2 teasp fresh ginger, peeled and chopped
• 1 teasp allspice
• ¼ teasp nutmeg
• ¼ teasp black pepper
• ¼ teasp cinnamon
• 1 to 6 Scotch Bonnet or habanero chillies, deseeded and finely chopped
• 1 large (0.8kg - 1kg) or two medium (0.5kg - 0.6kg) pork fillet(s) (or tenderloin), trimmed of any large sinew pieces
• Olive oil

Place first 15 ingredients in a blender or food processor, and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side.

Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.

Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours.

Remove pork from dish or bag and throw away the remaining marinade.

Prepare the grill by rubbing a little oil over it with some paper towel, or spraying it on .

Place pork on grill rack coated with oil; grill 8 minutes on each side or until thermometer probe registers an internal temperature of 71°C (160°F) (slightly pink).

Serve with grilled corn and a salad.

Crispy Thai Pork with Chilli

makes 6 serves

• 1.4kg boneless pork belly with rind
• 1½ tablsp fresh ginger, finely chopped
• 3 tablsp garlic, coarsely chopped
• 3 tablsp finely sliced shallots (the little red onions)
• 4 fresh red or green Thai (Birds Eye) chillies, de-seeded, thinly sliced
• 225g tomatoes cut into wedges
• 3 tablsp fresh coriander leaves, finely chopped
• 2 tablsp Chinese rice wine (all asian shops, or substitute with dry sherry)
• 2 tablsp fish sauce
• 150ml chicken stock
• 600ml peanut oil for deep-frying

Score the pork rind with a sharp knife.

Rub the rind side with 1 tablsp salt and leave for 1 hour - then cut the pork into long strips.

Heat a wok then add the oil.

When very hot deep-fry the pork until it is crispy and brown.

Remove the pork and drain on kitchen paper.

When cool cut the pork into 25mm pieces.

Drain off most of the oil leaving about 1½ tablsp.

Reheat the wok then add the garlic ginger and shallots. Stir fry for 1 minute then add the chillies, tomatoes, coriander, fish sauce, rice wine, 1 teasp ground pepper, stock and browned pork bits.

Cover simmer for 20 minutes then serve with boiled rice, steamed vegetables and an icy cold India Pale Ale.

Chinese Ribs With A Five-Spice Sauce

makes 4 serves

Watch closely as the ribs simmer near the end, as they can burn easily when the liquid reduces.

Ribs:

• 1 kg pork spare ribs
• 500 ml peanut oil

Marinade:

• 2 teasp Chinese rice wine or dry sherry
• 2 teasp toasted sesame oil
• 1 tablsp light soy sauce
• 2 red serrano chillies, de- seeded and finely sliced
• 2 teasp Chinese black rice vinegar or cider vinegar
• 1 tablsp cornstarch

Sauce:

• 2 tablsp garlic, finely chopped
• 1 teasp five-spice powder
• 1 tablsp brown sugar
• 3 tablsp spring onions, finely chopped
• 3 tablsp Chinese rice wine or dry sherry
• 1½ tablsp soy sauce
• 1 cup chicken stock
• 6 tablsp Chinese black rice vinegar or cider vinegar

Ribs: Cut the ribs into individual ribs, or get your butcher to do it.

Marinade: Mix the ingredients together in a bowl and marinate the ribs for an hour or two at room temperature, mixing them around 2 or 3 times in the hour.

Remove the ribs from the marinade and discard it (the marinade that is, not the ribs).

Heat the peanut oil in a wok and when the oil is slightly smoking, fry the marinated spareribs in several batches until they are brown, about 5 minutes per batch.

Drain each on some paper towels.

Sauce: Put the sauce ingredients into a clean wok.

Bring the sauce to the boil, then reduce to simmer.

Add ribs, cover and simmer gently for about 40 minutes, stirring occasionally.

If necessary, add a little water to the sauce to prevent the ribs from drying up and watch carefully to prevent burning.

Place on a warm platter and serve at once.

Baked Ham With A Spicy Glaze

A Christmas classic and you can even make it a 70's retro ham by garnishing with pineapple slices

• 2.2 - 2.5kg (5 lb) fully cured ham
• 1 cup pineapple juice (use a can of slices and keep the slices aside)
• ¾ cup brown sugar
• 1 teasp Tabasco sauce (or your favourite hot sauce)
• 2 teasp yellow mustard powder
• ¼ teasp ground cloves
• 1/8 teasp nutmeg
• ½ teasp ginger
• 4 teasp rum (rum is best but you can substitute in any other brown liquor)

Over medium heat, stir all the ingredients together (except the ham), until the sugar is dissolved. Let it cool.

While the baste is cooling pierce the ham all over with fork or a couple of skewers.

Pour baste over ham, let stand four hours, basting often.

Preheat your hooded BBQ or oven to 160°C (325°F).

Bake the ham for about an hour, basting every 20 minutes.

Increase temperature to 220°C (425°F) for 40 minutes, basting every 20 minutes.

Remove ham and add the pineapple slices (if you want them) holding them to the outside of the ham with some toothpicks.

Cook another 30 mins, basting every 15 minutes.

Let it cool a little and serve ! Merry Christmas.

Slow Roasted, Rubbed Pork with Onions

makes 6-8 serves

A great winter warmer and oh so easy !

The Meat & Onions

• 2.2 - 2.5kg (5 pounds) pork shoulder roast, bone-in
• 3 tablsp olive oil
• 3 tablsp unsalted butter
• 1½ kg (3.2 pounds) onions, peeled, thinly sliced (a bit more or less doesn't matter)
• 1¼ cup water
• 2 tablsp dried sage or thyme
• ½ teasp salt
• ¼ teasp black pepper

The Spice Rub

• 1 teasp ground white pepper
• 1 teasp ground coriander seed
• 2½ tablsp sea salt
• 1 teasp mild-medium chilli powder
• 2 tablsp unsweetened cocoa powder
• 1½ teasp ground nutmeg
• ½ teasp ground cloves

In a large, heavy frying pan, melt the oil and butter together. Add onions, sage, salt and pepper and sauté over medium heat for 10 minutes.

Add the water, cover and cook for 10 minutes until onions are soft, then uncover and simmer until water is evaporated and onions are a little coloured. Remove from heat.

Preheat your hooded-BBQ or oven to 150°C (300°F).

Set the pork roast on a rack in a large open roasting pan.

In a bowl, mix all the spices together and rub (use your hands - go on !) the pork roast on all sides with the spice mixture.

Put half the onions over the top of the pork and place the remaining half around in the pan.

Roast the pork for around 6 hours or until it reaches an internal temperature of 68°C (155°F) degrees in the thickest part of the meat. Make sure to turn it around every hour or so to ensure it's cooking evenly.

NOTE: If you have a probe themometer, you are looking for a temperature in the thickest part of the meat of 68°C (155°F). If you dont, you are looking for the juices to run clear when thickest part is pierced with a skewer.

Remove from the oven and let the meat rest for 15 minutes, then slice and serve with onions. If it's winter time where you are, this is great with roast vegetables and fresh, crusty bread.

Barbecued Pork With Cranberry, Chilli & Apple Sauce

makes 12 serves

Cranberries and chillies is one of those unusual combinations that you think would never work, but surprises you and

• 2½kg to 3kg rolled loin of pork, or pork belly
• 1 lemon, rind finely grated
• 1 small red chilli (e.g. serrano), deseeded, finely chopped
• 1½ tablsp sea salt
• ¼ cup olive oil

Combine the oil, lemon rind and chilli in a bowl and let it stand for 1 hour, covered. Preheat your barbecue plate on high and place a rack in a roasting pan or aluminium foil tray.

Dry the pork rind with paper towel (it's very important that the surface of the pork is dry).

Brush the oil mixture over pork rind and sprinkle evenly with sea salt.

Place pork on rack and pour enough water into pan to cover the base.

Place roasting pan on barbecue plate. Cover with barbecue hood.

Reduce heat to medium. Cook pork, topping up pan with water every 30 minutes, for 2 hours 15 minutes to 2 hours 30 minutes or until just cooked through.
NOTE: If you have a probe themometer, you are looking for a temperature in the thickest part of the meat of 68°C (155°F). If you dont have one, you are looking for the juices to run clear when thickest part is pierced with a skewer.

Stand pork for 20 minutes.

Remove string and carve.

Serve with Cranberry & Apple Sauce.

Jerked pork chops with potato salad

makes 4 serves

• 1 teasp ground pimento/allspice
• 1 teasp chilli powder
• 2 teasp dried oregano
• 1 teasp ground cumin
• 4 (200g each) pork loin chops
• 600g pontiac/sebago/ruby-lou potatoes, peeled, quartered
• 1 tablsp apple cider vinegar
• ½ cup sour cream
• 1 red onion, halved, thinly sliced
• 1 spring onion, finely sliced (white and green parts)
• 1/3 cup fresh coriander leaves, coarsely chopped
• 3 oranges, juiced
• olive oil

Combine allspice, half the chilli powder, thyme, 1 cup orange juice and cumin in a large ceramic dish.

Add pork and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits.

Place potatoes in a large saucepan. Cover with cold water and bring to the boil over high heat.

Reduce heat to medium and cook for 12 to 15 minutes or until tender.

Drain. Toss with 2 tablsp olive oil and vinegar. Season with salt and pepper. Allow to cool slightly.

Rub or brush the barbecue plate or chargrill with olive oil and pre-heat to medium heat.

Remove pork from marinade. Pat with paper towel to remove excess marinade.

Cook pork for 5 minutes each side or until cooked to your liking.

Meanwhile, combine sour cream and remaining chilli powder. Stir sour cream mixture, onion, spring onion and coriander through potato mixture.

Serve pork with potato salad and garnish with a little extra coriander.

Tortellini with Bacon & Oven Roast Tomatoes

makes 4 serves

Tortellini is a small, stuffed pasta, like a little, curled up ravioli - every supermarket has this.

• 1 x 200g punnet grape/cherry tomatoes, halved
• 250g zucchini (courgette), chopped
• 2 garlic cloves, very finely chopped
• 1 x 625g pkt spinach and ricotta tortellini
• 2 bacon rashers, rind removed, thinly diced
• ½ cup fresh parsley, finely chopped
• 3 teasp balsamic vinegar
• Olive oil
• shaved parmesan, for garnishing

Preheat you oven to 200°C.

Mix the vinegar, tomato, zucchini, and garlic in a bowl and season with salt and pepper.

Place the tomato mixture in a non-stick roasting pan and brush olive oil over the top.

Roast in oven for 20 minutes or until tender.

Meanwhile, cook the tortellini in a saucepan of boiling water following packet directions or until al dente.

Drain and return to the pan.

Heat a small non-stick frying pan over medium heat.

Add the bacon and cook, stirring, for 5 minutes or until crisp and brown and place on some paper towel to absorb the excess oil/fat. Add the tomato mixture, bacon and parsley to the tortellini and toss until well combined.

Divide the tortellini mixture among serving bowls and top with parmesan. Season with salt and pepper to serve.

Bacon and Corn fritters

makes 4 serves

• 2 large corn cobs
• 175g rashers rindless bacon, chopped
• 1 1/3 cups self-raising flour
• 1 cup milk
• 2 eggs, lightly beaten
• 1 jalapeno chilli, de-seeded and v. finely sliced
• 4 spring onions, thinly sliced
• 2 large avocados, mashed with a little lime juice
• light sour cream, to serve
• olive oil

Use a sharp knife to remove the kernels from the cobs. The cobs are not much use so put them in the bin or your compost heap.

Place the bacon in a non-stick frying pan, or on the grill plate over medium-high heat

Cook, stirring occasionally, for about 4 minutes or until lightly coloured golden

Transfer to a plate lined with paper towel

Sift flour into a bowl and season with salt and pepper

Then whisk the milk and eggs in another bowl until well combined and then pour over the flour

Stir gently until smooth and then add the corn, onion, and bacon and continue to stir until it's all combined

Preheat your oven or hooded BBQ to 160°C (320°F) and then spread a little oil over your cooking surface

Use ¼ cup of the mixture per fritter, spoon the mixture onto the hot, oiled, surface

Cook for 4 to 5 minutes each side or until golden and cooked through

Transfer to a wire rack and keep then warm in while cooking the remaining fritters

Serve topped with bacon, avocado, sliced chilli and a dollop of sour cream

Pork Chops With A Spicy Parmesan Crust

• 4 thick pork loin chops - 2.5cm (1 inch) thick
• 3 eggs
• 2 serrano chillies, de-seeded and minced
• 1 clove garlic, minced
• 1 cup bread crumbs
• ¾ cup grated Parmesan
• 4 thick pork loin chops (2 - 2.5 cm thick)
• 6 tablsp olive oil
• lime wedges, for serving
• salt & pepper to season

If you can't get pork chops this thick, just ask your butcher and he will cut them for you.

Whisk the eggs in a bowl.

Put the bread crumbs on a plate and the cheese on a third plate.

Put the minced chilli and garlic in with the cheese and mix thoroughly with your hands

Pre-heat your grill plate or heavy-based frying pan to medium-high.

Season the chops generously with the salt and pepper.

Coat the chops with a layer of the cheese, patting it to make it stick.

Dip the chops into the eggs, then coat with the bread crumbs, again patting it to make it stick.

Spread the olive oil out on the solid grill plate/pan.

Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 65°C (150°F) - roughly 6 minutes per side.

Transfer the chops to plates and serve with lime wedges and a green salad.

Char Siu Pork on Noodles With A Sweet Lime Sauce

Serves: 4 entrees

• 500g pork fillet
• 400g pak choy

Marinade:

• 2 garlic cloves, crushed and finely chopped
• 2 tablsp freshly grated ginger
• 50ml light soy sauce
• 50ml rice wine
• 3 tablsp brown sugar
• 1 tablsp hoi sin sauce
• 2 tablsp bean sauce (all asian stores have this)
• 1 tablsp vegetable oil
• 60ml honey
• salt and freshly ground black pepper

Sweet Lime Sauce:

• 6 limes, juiced
• 1 spring onion, finely sliced
• 1 teasp soy sauce (light not dark)
• 3 tablsp honey
• ¼ teasp cinnamon
• 1 tablsp of cornflour blended with 2 tablsp cold water

Cut slashes into the sides of the pork fillet.

Combine all the ingredients and marinate the fillet for as long as possible, overnight is best.

Preheat your hooded BBQ to 200°C, (392°F).

Remove the pork from the marinade, place on a rack over a roasting tray and pour hot water into the tray to half fill the tray.

Roast the pork for 20 minutes then turn the fillet over and brush with the remaining marinade, basting well.

Reduce the temperature to 180°C (356°F) and roast for a further 20 minutes. Cover the foil and keep warm in the oven.

Fill a wok or pan with boiling water to a depth that will not submerge the base of the bamboo steamer.

Place the pak choy in the steamer and steam for less than 2 minutes.

Heat the lime juice, soy sauce, honey and cinnamon in a small pan. When the sauce boils, stir in blended cornflour and remove from the heat.

Slice the pork, arrange on the pak choy and drizzle the sweet lime sauce over the top. Sprinkle with freshly chopped spring onion and egg noodles.