Slow Cooked Red Curry Pork

Name: Slow Cooked Red Curry Pork
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 6
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 2kg Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces; 1 brown onion, finely chopped; 1/4 cup (60g) red curry paste; 400ml can coconut milk; 2 teaspoons fish sauce; 600g butternut pumpkin, peeled, seeded, cut into 3cm pieces; 150g green beans, trimmed, halved; Coriander leaves, to serve; Steamed long grain rice, to serve; Lime wedges, to serve

July 13, 2019July 13, 2019 Lenny Hayne

Slow Cooked Red Curry Pork

July 13, 2019

by Lenny Hayne

Cuisine Asian

Category Asian Curry Pork Rice

Persons

Prep Time

15 minutes

Cook Time

6 hours, 15 minutes

Total Time

6 hours, 15 minutes

Notes

The perfect way to warm up this winter with an easy slow cooked pork red curry.

Ingredients

1 tablespoon olive oil
2kg Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces
1 brown onion, finely chopped
1/4 cup (60g) red curry paste
400ml can coconut milk
2 teaspoons fish sauce
600g butternut pumpkin, peeled, seeded, cut into 3cm pieces
150g green beans, trimmed, halved
Coriander leaves, to serve
Steamed long grain rice, to serve
Lime wedges, to serve

Instructions

Heat the oil in a large frying pan over medium heat. Add the pork and cook in 3 batches, stirring, for 5 mins or until browned all over.
Place the pork, onion, curry paste, coconut milk, fish sauce and pumpkin in the bowl of a 20-cup (5L) capacity slow cooker. Cook, covered, on low for 6 hours or on high for 4 hours, adding the beans in the last 30 mins of cooking time.
Divide the curry and rice among serving bowls. Sprinkle with coriander and serve with lime wedges.

Filipino roast pork belly

March 22, 2019March 22, 2019 Zoe P

Filipino roast pork belly

March 22, 2019

by Zoe P

Category Asian Filipino Pork

Persons

Prep Time

6 minutes

Cook Time

2 hours, 15 minutes

Total Time

2 hours, 15 minutes

Ingredients

6 garlic cloves, crushed
1 teaspoon cracked black pepper
1 teaspoon sea salt
2 stalks lemongrass (white part only), finely chopped
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1.5kg piece pork belly (see note)
Vegetable oil, for brushing
1 cup caster sugar
2 long red chillies, chopped
1 tablespoon white vinegar
Steamed white long-grain rice, to serve
Lemon wedges, to serve

Instructions

Combine garlic, pepper, salt, lemongrass, lemon rind and juice in a bowl. Rub all over pork belly, except for the skin. Place pork, skin-side up, in a glass or ceramic dish. Cover. Refrigerate overnight.
Preheat oven to 180C/160C fan-forced.
Line a roasting pan with baking paper. Place pork, skin-side up, in prepared pan. Roast, brushing skin with oil every 15 minutes, for 1 hour 30 minutes.
Meanwhile, place sugar and 1 cup of water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chilli and vinegar. Simmer for a further 5 minutes. Set aside to cool completely.
Increase oven temperature to 200C/180C fan-forced. Roast pork for a further 30 minutes, without brushing. Increase oven temperature to 240C/220C fan-forced. Roast for a further 10 to 15 minutes or until skin is crisp when tapped with a spoon. Stand for 10 minutes. Serve pork with rice, lemon wedges and chilli sauce.

Filipino Style Roast Pork Belly

September 27, 2016September 27, 2016 Zoe P

Filipino Roast Pork Belly

September 27, 2016

by Zoe P

Category Asian Filipino Pork Rice

This Filipino style pork belly dish is a winner on any table. Add lemongrass and garlic and you'll enter another flavour realm.

Persons

Prep Time

6 minutes

Cook Time

2 hours, 15 minutes

Total Time

2 hours, 15 minutes

Ingredients

6 garlic cloves, crushed
1 tsp cracked black pepper
1 tsp sea salt
2 stalks lemongrass (white only), finely chopped
2 tsp finely grated lemon rind
2 tblsp lemon juice
1.5kg pork belly
Vegetable oil, for brushing
1 cup caster sugar
2 long red chillies, chopped
1 tblsp white vinegar
Steamed white long grain rice, to serve
Lemon wedges, to serve

Instructions

Combine garlic, pepper, salt, lemongrass, lemon rind and juice in a bowl. Rub all over pork belly, except for the skin. Place pork, skin-side up, in a glass or ceramic dish. Cover. Refrigerate overnight.
Preheat oven to 180c/160c fan-forced.
Line a roasting pan with baking paper. Place pork, skin-side up, in prepared pan. Roast, brushing skin with oil every 15 minutes, for 1 hour 30 minutes.
Meanwhile, place sugar and 1 cup of water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chilli and vinegar. Simmer for a further 5 minutes. Set aside to cool completely.
Increase oven temperature to 200c/180c fan-forced. Roast pork for a further 30 minutes, without brushing. Increase oven temperature to 240c/220c fan-forced. Roast for a further 10 to 15 minutes or until skin is crisp when tapped with a spoon. Stand for 10 minutes. Serve pork with rice, lemon wedges and chilli sauce.

Meatball Lasagne

December 1, 2015December 1, 2015 Zoe P

Meatball Lasagne

December 1, 2015

by Zoe P

Category Dinner Italian Pork

This is a modern take on the traditional Italian lasagne using meatballs.

Persons

Prep Time

30 minutes

Cook Time

1 hour

Notes

you can shape the meatballs to suit your liking and grate extra parmesan and mozzarella to server.

Ingredients

500g pork and veal mince
35g (1/2 cup) fresh breadcrumbs
1 egg, lightly whisked
2 tbsp chopped fresh basil
1 tbsp extra virgin olive oil
2 x 400g bottle Napoletana sauce
10 dried lasagne sheets
200g thinly sliced smoked ham
250g (2 1/2 cups) coarsely grated mozzarella
375ml (1 1/2 cups) water
25g (1/3 cup) finely grated parmesan
Fresh basil leaves, extra, to serve

Instructions

Line a baking tray with baking paper. Place the mince, breadcrumbs, egg and chopped basil in a large bowl. Season well. Use clean wet hands to mix until well combined. Shape heaped tablespoonfuls of the mince mixture into balls. Transfer to prepared tray. Cover and place in the fridge for 30 minutes, if time permits.
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, in batches, for 5 minutes or until browned, then transfer to a plate.
Preheat the oven to 180°C/160°C fan forced. Lightly grease a 19 x 26 cm baking dish. Lightly spread one-third of the Napoletana sauce over the base. Cover with a layer of lasagne sheets, breaking the sheets to fit, if necessary. Spread with one-third of the ham, half the meatballs and one-third of the mozzarella. Repeat with half of the remaining Napoletana sauce, another layer of lasagne sheets, half of the remaining ham, the remaining meatballs and half of the remaining mozzarella. Finish with the remaining sauce, lasagne sheets, ham and mozzarella.
Pour over the water and sprinkle with the parmesan. Cover with baking paper and foil. Bake for 40 minutes. Remove foil and paper. Bake for 10-15 minutes or until golden. Set aside for 10 minutes before serving. Sprinkle with basil leaves.

Pork Stir-Fry

September 12, 2015September 13, 2015 Zoe P

PorkStirFry

(Photo Credit: Taste)

Pork Stir-Fry

September 12, 2015

by Zoe P

Category Dinner Pork Rice

This is a quick and easy stir-fry perfect for when you have minimal time to get dinner on. With just 6 healthy ingredients it's a fast way to feed some hungry mouths.

Persons

Prep Time

5 minutes

Cook Time

10 minutes

Ingredients

1 cup Jasmine rice
2 1/2 tbls Vegetable oil
500 g Pork Scotch Fillet Steaks, fat trimmed, cut into thin strips
500 g frozen Thai-style stir-fry vegetable mix
1 cup Peanut satay simmer sauce
1 Spring onion, shredded

Instructions

Bring a large kettle of water to the boil, then pour into a saucepan. Cover and bring to the boil. Add the rice and cook for 10 mins or until tender. Drain.
Meanwhile, heat 2 tsp of the oil in a wok or large deep frying pan over high heat. Stir-fry pork in 3 batches, adding 2 teaspoons oil to each batch, for 2 mins or until browned. Transfer to a plate.
Heat remaining oil in wok over medium-high heat. Add vegetables and stir-fry for 3-4 mins or until tender-crisp. Add the pork and sauce. Toss to combine and heat through. Serve with rice and top with spring onion.

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