Recipes - PORK

Cinnamon & Red Wine Glazed Ham


5-6 kg leg of ham, 1 tsp ground ginger, 1 tsp ground cardamom, 1 cinnamon quill, 1 C red wine, 1 cup brown sugar, 1 C water, approx 30 whole cloves.

Preheat oven to 160-170C. Remove skin from ham but leave the fat on the ham. With a sharp knife cut diamond patterns in the fat, being careful not to cut into the ham. Stud each diamond with a clove. Place in a roasting pan, cover with foil but don't let the foil touch the ham. Bake for about 30 min.

While the ham is baking, place the ginger, cardamom, cinnamon, red wine, water & brown sugar in a pan. Stir over med. heat to dissolve the sugar, then simmer a few minutes til syrupy.

Remove ham from oven, remove foil & brush at least half the brown sugar mixt. over the ham. Return the ham to the oven & bake uncovered for another 30 min. Basting the ham with the left over brown sugar mixt. every 10 min.


German Bratwurst


8 Bratwursts, 1 bottle beer (your choice), 1 onion diced, 6 peppercorns, 4 cloves.

Place all the above ingredients in a pan, bring to the boil, reduce heat and simmer 20 min.

Then place them on the bbq, under the grill or in fry pan, and cook til lovely ;brown.

Serves 4


Slow Cooker Coconut Spice Pork Ribs


1 kg pork ribs, 3 tsp chilli flakes(more or less to suit your taste), 1 Tbsp tamarind paste, 1 dried kaffir lime leaf, 1 1/2 tsp lemongrass powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 c chicken stock, 1 C coconut milk, 3 tsp corn flour, 3 Tbsp cold water, salt & pepper

Combine everything except the ribs, corn flour, water, salt & pepper. Mix well.

Place ribs into slow cooker, pour liquid mixture over the ribs, season with a little salt & pepper, cover & set to low.

Cook for 7-8 hrs.

One hour before serving mix corn flour & water, add to the slow cooker & stir well.

At this stage you may have to turn cooker up to high for a short period to help cornflour thicken. Before serving taste to see if you need to add anymore salt & pepper.

Nice with rice or noodles.


Jamaican Jerked Pork Chops


1 bottle lager beer, 90 ml dark rum, 1/4 C molasses, 1/4 C soy sauce, 1/4 C lime juice, 2 Tbsp Jamaican Jerk spice blend, 8 pork chops, salt & pepper

Pour the liquids into a large bowl, whisk in the spice blend.

Place chops in a large zip lock bag, pour liquid mixt over chops, zip bag shut & refrigerate over night.

Next day take chops out of marinade, place on a plate & leave at room temperature 20-30 min. at the same time heat the bbq or grill to medium heat.

Season the chops with salt & pepper, grill both sides til done to your taste.

Allow chops to rest 10 min before serving.

Serves 8


Pork Medallions with Sweet Paprika sauce


180 gm thin pork medallions, 1 egg plant (aubergine), olive oil, spinach - cooked.

1 Tbsp olive oil, 1 stick celery - finely diced, 1 red onion - finely diced, 1 carrot - finely diced, 1 clove garlic - crushed, 2 sprigs of thyme, 1 bay leaf, 1 tsp tomato paste, 2 tsp sweet paprika, 200 ml dry white wine, 400 ml chicken stock, 200 ml cream.

Trim any fat & silver skin from pork. Heat some oil in pan, add pork trimmings. Fry with vegetables, garlic, thyme & bay leaf for 3-5 min, til golden. Stir in tomato paste & paprika & cook 5 min. Pour in wine & stir.

Boil til reduced to a few Tbsp, then pour in the chicken stock. Boil til reduced to half, then add cream. Reduce by half again, season, strain & set aside.

Slice egg plant into 1.5 cm rings. Preheat grill on high. Place slices on lightly oiled tray & brush with oil. Grill til golden, turn & grill til golden.

If you like you can cook them in the oven - 180C for 10 min.

Heat about 1 Tbsp oil in fry pan. Add pork medallions & fry very quickly for about 3-4 min. each side. Gently reheat the sauce.

Arrange the eggplant, spinach & pork in layers on serving plates, pour sauce over stacks & serve.

Serves 2


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