Pork Recipes

THIS BOOK IS NOT FOR SALE YET

YOU CAN CHECK OUT THIS BOOK'S RECIPES BELOW

PORK BAFAT

INGREDIENTS

• 700g pork pieces
• 2 medium onions, chopped
• 4 Tbsp oil
• 1 ½ Leena Bafat Masala
• ½ cup water
• 1 tsp vinegar
• 1 tsp tamarind paste
• 1 tsp ginger paste
• 1 tsp garlic paste
• Kashmiri chilli to taste
• Salt to taste

METHOD

1. Marinate pork pieces with all the above excluding water
2. In a saucepan add the marinated pork with water
3. Cover and cook on low heat for about 40 to 45 minutes, until the pork is tender and oil separates
4. Serve with rice and naan bread

PORK MASALA

INGREDIENTS:

• 700g pork pieces
• 2 medium onions, finely chopped
• 2 tsp ginger, grated
• 2 tsp garlic, grated
• 4 tbsp tomato puree
• 1 tsp Leena Pork Masala spice
• 1 tsp turmeric powder
• ¼ tsp paprika powder
• ¼ tsp red chilli powder
• ¼ cup water
• Salt to taste

METHOD:

1. Heat oil in a frying pan on high heat. Add onions and fry until golden brown.
2. Add garlic and ginger and continue to fry for another minute.
3. Add pork pieces and cook for 5 minutes.
4. Add turmeric, Pork Masala spice, paprika, red chilli powder, and salt. Cook for another 5 minutes.
5. Add the tomato puree and cook until the tomato is well combined with the gravy.
6. Add the water, cover the pan, and cook on low heat for a further 20 minutes.
7. Remove cover and cook on high heat for 5 minutes.
8. Garnish with chopped coriander and serve with rice.

PORK STIR FRY

INGREDIENTS:

• 500g boneless pork, cut into strips
• 2 shallots, peeled and thinly sliced
• 2 carrots, cut into thin strips
• ½ red capsicum, cut into thin strips
• ½ yellow capsicum, cut into thin strips
• 6 snow peas, trimmed
• 1 bunch bok choy
• ¼ cup pineapple pieces
• 1 inch ginger, julienned
• 4 cloves garlic, finely chopped
• 1 tsp Leena Asian spice
• 2 tsp honey
• 2 tbsp white wine vinegar
• 2 tbsp soy sauce
• Salt and pepper to taste

METHOD:

1. Heat oil in a wok on medium heat. Add the ginger and garlic and fry for 2 minutes.
2. Add the pork and stir fry for 5 minutes, until the pork starts to cook.
3. Add shallots and cook for another 3 minutes, until light brown.
4. Add carrots, capsicums, snow peas and bok choy. Stir fry for 5 minutes.
5. In a separate bowl, combine the soy sauce, Asian spice, honey, vinegar, salt, and pepper. Add to the stir fry and cook for 5 minutes.
6. Add pineapple pieces and cook for a further 2 minutes.
7. Serve hot with rice.

PORK WITH CARROTS AND SPINACH

INGREDIENTS:

• 600g pork shoulder, cut into small pieces
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 3 bunches of spinach, chopped
• 3 cloves of garlic, crushed
• 1 can of diced tomatoes
• 2 tbsp fresh coriander, chopped
• ½ tsp Leena Garam Masala
• ¼ cup water
• Salt and pepper to taste

METHOD:

1. Heat oil in a frying pan on moderate heat. Fry pork in batches for 4 minutes until brown. Remove pork and keep aside.
2. Add onion, carrot, and spinach to the pan. Cook for 4 minutes.
3. Add garlic, garam masala, salt, and pepper. Cook for another 3 minutes.
4. Add the tomato puree and water. Cook on high and bring to a boil.
5. Reduce heat, add pork and simmer for 1 hour.
6. Increase the heat and cook on high until the gravy thickens. Add coriander.
7. Serve with rice.

PORK WITH ORANGE JUICE

INGREDIENTS:

• 4 pork cutlets
• 2 tbsp barbecue sauce of your choice
• 1 tsp wholegrain mustard
• 4 cloves garlic, chopped
• 1 tsp ginger, grated
• ½ an orange, sliced
• Juice of half orange
• 1 onion, sliced
• ½ tsp Leena Barbecue Pork Rib spice
• Salt and pepper to taste

METHOD:

1. Heat oil in a pan over high heat. Season pork cutlets with salt and pepper. Cook for 4 minutes on each side. Remove cutlets and keep aside.
2. Add onion, garlic, ginger, and sliced orange in the remaining oil in pan. Cook for 5 minutes.
3. Add orange juice and barbecue sauce. Cook for 1 minute.
4. Add the cooked pork cutlets and mustard. Cook on low heat for 5 minutes, until pork is well cooked.
5. Serve hot with a green salad.

PORK MINCE WITH VERMICELLI

INGREDIENTS:

• 600g pork mince
• 1 tsp Leena Asian spice
• 1 tbsp olive oil
• 1 red onion, finely chopped
• 1 red chilli, finely chopped
• ½ cup fresh coriander leaves, chopped
• 1/3 cup fresh mint, chopped
• 1 tbsp lemon juice
• 170g vermicelli noodles
• 2 cloves garlic, crushed
• 1 tbsp ginger, grated
• 2 tbsp light soy sauce
• 2 tbsp sweet chilli sauce of your choice
• Salt to taste

METHOD:

1. Combine the half the ginger, half the garlic, Asian spice, soy sauce, sweet chilli sauce, olive oil, and coriander in a bowl. Cover and keep aside.
2. Heat oil in a wok on high heat. Add the onions and remaining ginger and garlic.
3. Add the pork mince and fry for 5 minutes, breaking the lumps. Once cooked, transfer the mince to a bowl.
4. Boil vermicelli noodles in boiling water for 3 minutes. Drain noodles and cut into small lengths.
5. Add noodles, mint, lemon juice, and prepared sauce to pork mince. Mix well and serve.

PORK WITH BEANS AND CABBAGE

INGREDIENTS:

• 800g boneless pork, cut into thin strips
• 200g baby beans
• ½ cabbage, shredded
• 2 sticks celery, chopped into strips
• 2 onions, sliced
• 2 cloves garlic, crushed
• 1 tbsp cornflour
• 1 cup stock of your choice
• 1 tbsp butter
• 1 tsp Leena Harissa spice
• Salt and pepper to taste

METHOD:

1. Melt butter in a large frying pan on medium heat. Add pork strips and fry until brown and cooked. Transfer cooked pork to a casserole dish.
2. Add beans, celery, onions, and garlic to the pan, and cook in the remaining butter until the vegetables are tender.
3. Add cabbage, salt, pepper, Harissa spice and stock. Cook until the cabbage is tender.
4. Remove the cooked vegetables and place on top of the pork in the casserole dish.
5. Mix cornflour in a few spoons of water and add to the stock mixture. Simmer for a few minutes until it thickens to a sauce.
6. Pour sauce over the casserole dish with the pork and vegetables.
7. Serve with mashed potatoes.

PORK IN TOMATO PUREE

INGREDIENTS:

• 6 pork shops
• 4 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 green peppers, chopped into small pieces
• 500g mushrooms, chopped
• 200g tomato puree
• ¼ tsp white pepper
• 1 tsp Leena Tuscan Spice
• 2 tbsp butter
• Salt to taste

METHOD:

1. Rub salt and pepper on the pork chops.
2. Melt butter in a frying pan on medium heat. Add garlic and ginger and fry slightly.
3. Add pork chops and fry for 5 minutes on each side. Reduce the heat and fry until cooked. Remove the chops from the pan.
4. Add peppers and mushrooms to the remaining butter in the pan. Sauté until the mushrooms are soft.
5. Add tomato puree, Tuscan spice and ½ cup water. Simmer for 10 minutes.
6. Add pork chops and cook on high heat until the gravy is thick.
7. Garnish with parsley and serve with garlic bread.

OVEN COOKED BARBECUE PORK RIBS

INGREDIENTS:

• 1 kg pork ribs
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp Leena Barbecue Pork Rib Seasoning
• 1 tbsp hoisin sauce of your choice
• 2 tbsp light soy sauce of your choice
• 1 tbsp barbecue sauce your choice
• 4 cloves garlic, crushed
• ¼ cup of dry sherry

METHOD:

1. Combine all the ingredients expect the pork ribs, in a bowl.
2. Add the pork ribs to the bowl and mix well, ensuring the ribs are equally covered with the marinade.
3. Place the ribs in an oven dish and pour the remaining marinade over the top.
4. Bake at 180°C until tender.
5. Serve hot with potato chips and a side salad.

BARBECUE PORK SKEWERS

INGREDIENTS:

• 800g boneless pork, chopped into cubes
• 4 cloves garlic, crushed
• 1 tbsp ginger, grated
• 1 tsp Leena Barbecue Spice
• 2 tbsp soy sauce of your choice
• 1 tbsp lemon juice
• 3 tbsp sherry
• 2 tsp cornflour
• 1 tsp sugar (optional)
• 1 red capsicum, chopped into cubes
• 1 onion, chopped into cubes
• 1 tbsp olive oil
• Salt and pepper to taste
• Skewers

METHOD:

1. In a medium bowl whisk together the garlic, ginger, Barbecue spice, soy sauce, lemon juice, sherry, cornflour, sugar, salt and pepper.
2. Marinate the pork with the prepared marinade. Cover and keep in the fridge for 2 hours.
3. Thread the pork, capsicum and onions alternatively onto the skewers.
4. Brush with oil and barbecue on medium heat until cooked.

SLOW ROASTED PORK BELLY:

INGREDIENTS:

• 1 kg pork belly
• 1 tsp fennel seeds
• 1 tbsp olive oil
• 5 cloved garlic, crushed
• 1 tsp oregano
• 1 tsp Leena Cajun Spice
• 2 tsp lemon rind, grated
• 3 tsp lemon juice
• Salt and pepper to taste

METHOD:

1. Preheat the oven at 200°
2. Wash pork with boiling water and pat dry. Score the skin with a sharp knife by making slits.
3. Combine all the other ingredients until mixed well.
4. Marinate the pork belly with the prepared mixture, ensuring the mixture is rubbed into the skin well.
5. Place the pork belly on a wire rack in a roasting pan. Cook in the oven at 210°C for 30 minutes.
6. Reduce the heat to 150°C and cook for 2 hours or until the pork is tender.
7. Once cooked, cut into pieces and serve hot.

INGREDIENTS:

• 1 pork shoulder
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp fresh rosemary, chopped
• 1 tsp of Leena Roast Meat Seasoning
• Salt and pepper to taste

METHOD:

1. Preheat the oven to 200°C.
2. Score the pork by making large slits with a sharp knife.
3. Mix all the remaining ingredients and rub into the pork.
4. Cover and keep in the fridge for 1 hour.
5. Place the pork in a roasting dish and roast for 30 minutes.
6. Reduce the temperature to 180°C and cook for another 30 minutes. Continue to baste the pork with the fat from the bottom of the pan during this time.
7. Serve hot with a side of greens.

PORK MEATBALLS

INGREDIENTS:

• 600g pork mince
• ½ tsp dried parsley
• 1 tsp mince garlic
• ½ tsp Leena Kebab Spice
• 1 spring onion, thinly sliced
• 2 tbsp fresh coriander leaves, chopped
• 2 tsp soy sauce of your choice
• 1 tsp oyster sauce
• 1 egg
• 2 tbsp plain flour
• Salt and pepper to taste

METHOD:

1. Mix all the ingredients in a bowl. Keep aside for 15 minutes.
2. Shape the mince mixture into small round balls.
3. Heat oil in a pan on medium heat. Fry the meatballs until brown and cooked.
4. Serve hot with rice and a side salad.

ASIAN PORK SALAD

INGREDIENTS:

• 500g pork fillets
• 1 large carrot, peeled and cut into strips
• 1 small onion, thinly sliced
• ½ cup shredded red cabbage
• 100g bean sprouts
• 100g snow peas, thinly sliced
• 2 tbsp fresh coriander, chopped
• 1 tbsp ginger, grated
• 3 tsp sesame oil
• 3 tsp soy sauce
• 1 tsp lemon juice
• 1 tsp honey
• 1 garlic clove, crushed
• ½ tsp Leena Asian Spice
• Salt and pepper to taste

METHOD:

1. Heat oil in a frying pan. Add the pork fillets and fry over medium heat until golden and tender.
2. Slice the pork into thin pieces. Cover and keep aside.
3. In a large bowl add carrot, onion, beansprouts, snow peas, cabbage, coriander and ginger. Mix well and keep aside.
4. Whisk the oil, soy sauce, honey, garlic, Asian spice, lemon juice, salt and pepper in a separate bowl.
5. Add pork slices to the large bowl with the salad vegetables. Drizzle the prepared dressing over the top.
6. Toss and serve.

PORK IN YELLOW CURRY

INGREDIENTS:

• 1 kg boneless pork, diced
• 2 tsp garlic, crushed
• 2 tbsp ginger, grated
• 2 tsp Leena Curry Powder
• 200g tomato puree
• 400ml coconut milk
• ½ pumpkin, chopped into small cubes
• 1 eggplant, chopped
• 1 cup green beans, chopped
• Salt to taste

METHOD:

1. Heat oil in a frying pan on medium heat. Cook the pork pieces until golden. Remove and keep aside.
2. Add garlic, ginger and tomato puree to the pan. Cook over low heat for 5 minutes.
3. Add coconut milk, pumpkin, eggplant, curry powder, beans and salt. Cook for 20 minutes.
4. Add pork pieces and cook for a further 5 minutes.
5. Serve hot with rice.

PORK AND SAUSAGE FRIED RICE

INGREDIENTS:

• 500g Jasmine rice, cooked
• 250g pork mince
• 2 pork sausages, sliced
• 2 cloves garlic, crushed
• 1 tbsp ginger, crushed
• 1 carrot, peeled and thinly sliced
• 50g beans, sliced
• 1 red capsicum, chopped
• 3 broccoli florets
• 2 eggs, lightly beaten
• 1 tsp Leena Nasi Goreng Spice
• ¼ cup soy sauce of your choice
• 2 spring onions, thinly sliced
• Salt and pepper to taste

METHOD:

1. Heat oil in a frying pan on medium heat. Add egg and cook until it starts to set. Stir and slightly scramble. Remove and keep aside.
2. Add mince, sausages, garlic and ginger. Fry for 5 minutes.
3. Add the rice, carrot, beans, capsicum, broccoli, soy sauce, Nasi Goreng spice, salt and pepper. Stir fry for 3 minutes.
4. Add the spring onion and egg.
5. Toss and serve hot.

SPANISH PORK MEATBALLS

INGREDIENTS:

• 700g pork mince
• 1 tbsp garlic, minced
• 1 tsp ginger, grated
• 2 onions, finely chopped
• ½ cup breadcrumbs
• ¼ cup grated cheese
• 1 egg
• 2 tbsp fresh parsley, chopped
• ½ cup stock
• 1 tsp Leena Spanish Spice Blend
• 2 cans of tinned tomatoes
• Salt and pepper to taste

METHOD:

1. In a bowl, combine the mince, half the garlic, ginger, half the onions, breadcrumbs, cheese, egg, parsley, Spanish spice, salt and pepper.
2. Create small round balls with the mince mixture. Cover and keep in the refrigerator for 20 minutes.
3. Heat oil in a frying pan over medium heat. Fry the meatballs until they’re brown. Remove and keep aside.
4. Add the remaining onions and garlic to the pan. Cook for 5 minutes.
5. Add the stock and tomatoes. Simmer for 15 minutes over low heat.
6. Add the meatballs and cook on low heat for 20 minutes.
7. Serve hot with garlic bread.

PORK SATAY

INGREDIENTS:

• 1 kg boneless pork, cubed
• 4 cloves garlic, crushed
• ½ cup spring onion, chopped
• 1 inch ginger, grated
• 1 cup peanuts, roasted
• 2 tbsp lemon juice
• ½ cup soy sauce of your choice
• 2 tsp coriander seeds
• 1 tsp dried red capsicum
• 1 tsp Leena Satay Spice
• 2 tbsp honey
• 4 tbsp peanut oil
• Skewers

METHOD:

1. Blend the garlic, spring onion, ginger, peanuts, lemon juice, honey, soy sauce, coriander seeds and dried capsicum until smooth.
2. In a bowl, add the blended mixture, pork pieces, oil and Satay spice. Mix well and refrigerate for 2 hours.
3. Thread the pork onto skewers. Grill the skewers on medium heat for 15 minutes while brushing the marinade frequently.
4. Once cooked, serve hot with cucumber and tomato salad.s

PORK NOODLES

INGREDIENTS:

• 800g boneless pork, cut into strips
• 1 packet of rice noodles, cooked
• Juice and zest of 1 lemon
• 2 tsp ginger, grated
• 2 tsp garlic, minced
• 2 tsp fresh coriander, chopped
• 1 red chilli, finely chopped
• 2 shallots, chopped
• ½ tsp Leena Asian Spice
• 2 tbsp fish sauce
• 1 tsp brown sugar
• ½ cup green beans, chopped
• Salt to taste

METHOD:

1. Heat oil in a wok over high heat. Add garlic, ginger, chilli and shallots. Fry for a minute.
2. Add pork and stir fry for 5 minutes. Remove and keep aside.
3. Add beans and fry for 5 minutes until tender.
4. Add noodles, pork, coriander leaves, fish sauce, sugar, Asian spice and lemon juice. Cook for 3 minutes.
5. Toss well and serve.

PORK STEW

INGREDIENTS:

• 1 kg boneless pork, cubed
• 2 carrots, chopped
• 6 green beans, chopped
• 3 potatoes, chopped
• 1 can tinned tomatoes
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tsp dried oregano
• 1 tsp cornflour
• 1 tsp Leena Gumbo Spice
• Salt and pepper to taste

METHOD:

1. Heat oil in a large saucepan. Add pork, garlic and onion. Sauté for 5 minutes.
2. Add carrots, beans and potatoes. Sauté for another 2 minutes.
3. Add tomatoes, Gumbo spice, salt pepper, oregano and 2 cups of water. Bring to a boil.
4. Cover and simmer on low heat for 45 minutes or until the pork and vegetables are cooked.
5. Mix the cornflour with a few tsp of water to create a paste. Add to the saucepan.
6. Cook on high heat until the gravy has thickened.
7. Serve hot with rice.

PORTUGUESE PORK CHOPS

INGREDIENTS:

• 6 pork chops
• 1 tsp chilli sauce of your choice
• 3 tsp garlic, minced
• Juice of 1 lemon
• 3 cups white wine
• 1 tsp Leena Portuguese Spice
• Salt and pepper to taste

METHOD:

1. Mix pork chops with salt, pepper and Portuguese spice.
2. Heat oil in a frying pan on medium heat. Add the pork chops and cook until brown.
3. Add garlic and fry for 2 minutes.
4. Add the lemon juice and wine. Simmer on low heat for 20 minutes or until the pork is tender.
5. Add the chilli sauce and cook for another 5 minutes.
6. Serve hot with a side salad.