Bacon Stirfry


Cooking Instructions:



Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.


In a large frying pan or wok heat 1 tablespoon of olive oil, add the peppers (cut into strips), leeks (cut into strips) and onions, stir fry until lightly brown. Add the cherry tomatoes and cook for a further 2 minutes. Remove from the pan and set aside in a warm place.


Heat the remaining oil in the same pan, add the garlic and add the chopped bacon and cook over a high heat. Cook for 3-4 minutes


Add the drained noodles, reserved vegetables, coriander, balsamic vinegar and sesame oil and stir fry until piping hot, season to taste and sprinkle with extra balsamic vinegar if necessary.







1 packet of good back bacon

4 tablespoons olive oil

2 red peppers, seeds removed and cut into thin strips

4 leeks, cut into strips

2 large onions, peeled and cut into thick wedges

300g cherry tomatoes, halved

4 garlic cloves, peeled and cut into slivers

A few sprigs of coriander

4 teaspoons balsamic vinegar

3 tablesp toasted sesame oil


Ground black pepper


Marmalade Pork


Cooking Instructions:



Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.


Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.





1 tbsp olive oil

2 garlic cloves, sliced

4 pork steaks

200ml hot strong flavoured chicken stock
(or gluten-free alternative)

1 tbsp fresh thyme

4 tbsp chunky marmalade vegetables, to serve


Pork Spareribs


Cooking Instructions:



Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.


Preheat oven to 350 degrees F (175 degrees C).


 In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well.


Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)


Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.




8 pounds pork spareribs

3 cups ketchup

1 cup barbeque sauce

1 cup brown sugar

2 1/2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

1 dash hot pepper sauce, or to taste

3 tablespoons steak sauce, (e.g. Heinz 57)

2 cloves garlic, minced



Paprika Pork


Cooking Instructions:



Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden.


Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.


Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like





1 tbsp olive oil

2 onions, finely sliced

400g pork fillets, trimmed of any fat, cut into thick strips

250g pack mushrooms, sliced

1½ tbsp smoked paprika

1 tbsp tomato purée

200ml chicken stock

100ml soured cream

egg noodles, tagliatelle or rice, to serve


Pork with Apple and Mustard


Cooking Instructions:



Trim the pork fillet and cut into strips.

Put a small lump of butter or a tablespoon of vegetable oil into a frying pan and fry off the pork fillet and then set aside.


Next fry off the chopped onion till soft in the same pan.

Add the mustard and apple juice and cook for about 5 minutes.


Return the pork to the pan, add the pork stock and season with the black pepper.


Simmer gently for about 10 minutes till the pork is completely cooked through.


Add the cream and then mix the cornflour with a little cold water and add to the pan to thicken the sauce as required.





500gms pork fillet

100ml fresh pressed apple juice

30gms wholegrain mustard

1 onion finely chopped.

Vegetable oil or butter

100ml cream

100ml pork stock

Black pepper

1-2 tablespoons of cornflour to thicken



Pork Meatballs in Red Pepper Sauce


Cooking Instructions:



Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 minutes.

Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion.


Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. partially cover and simmer for 15mins.


Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.

Using a hand-held blender, whizz the tomato sauce until smooth.


Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the pasta following the instructions on the packet, drain and then divide between serving plates. Top with the meatballs and sauce.






450 g pork mince

1 small apple, peeled, cored and grated

1 small garlic clove, crushed.

25 fresh white breadcrumbs

1 tbsp olive oil

250g spaghetti or pasta to serve.


For the sauce

1 tbsp olive oil

1 onion, finely chopped

400g can chopped tomatoes

3 roasted red peppers roughly chopped.




Pork with Rosemary and White wine




  4 tablespoons butter

  4 (1 inch thick) pork chops

  1/2 cup dry white wine

  1 teaspoon salt

  1/8 teaspoon fresh ground black pepper

  1/2 teaspoon crushed dried rosemary

  2 cloves garlic, minced






Cooking Instructions:



In a large pan, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.


Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.





Herbed Pork with Apple


Cooking Instructions:



In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.


Preheat oven to 325 degrees F (165 degrees C).


Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.


In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.


To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.




1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried marjoram

salt and pepper to taste

6 pounds pork loin roast or use whichever cut you prefer.

4 tart apples - peeled, cored, cut into 1 inch chunks

1 red onion, chopped

3 tablespoons brown sugar

1 cup apple juice

2/3 cup real maple syrup







Cooking Instructions:



Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned.


Remove from the pan.


Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.


Serve at the table spooned straight from the dish.


Irish Coddled Pork with Cider




  1 teaspoon dried sage

  1 teaspoon dried thyme

  1 teaspoon dried rosemary

  1 teaspoon dried marjoram

  salt and pepper to taste

  6 pounds pork loin roast or use whichever cut you prefer.

  4 tart apples - peeled, cored, cut into 1 inch chunks

  1 red onion, chopped

  3 tablespoons brown sugar

  1 cup apple juice

  2/3 cup real maple syrup







Pork Goulash with Dumplings

Cooking Instructions:



Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches.


Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.


To make the dumplings, combine all the ingredients, apart from the oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.


If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.





2 tbsp olive oil

1½ kg pork tenderloins, cut into strips

2 onions, cut into thin wedges

4 garlic cloves, crushed

1-2 tbsp smoked paprika

500ml beef stock

2 x 400g cans chopped tomatoes

1 tbsp sugar

3 peppers, chopped

 For the dumplings

250g self-raising flour

140g shredded suet

1½ tsp baking powder

small bunch oregano, most leaves chopped




Honey Pecan Chops

Cooking Instructions:



In a shallow dish, mix together flour, salt and pepper.


Dredge pork cutlets in the flour mixture.


In a large skillet, melt butter over medium-high heat.

Add chops, and brown both sides. Transfer to a warm plate.


Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.




1 1/4 pounds boneless pork loin, pounded thin

1/2 cup all-purpose flour for coating

salt and pepper to taste

2 tablespoons butter

1/4 cup honey

1/4 cup chopped pecans


Pan Fried Northern Ireland Pork Chop and Bacon Lyonnaise Potatoes

with buttered broccoli and mustard & beer cream sauce

Cooking Instructions:


Check the larder trimmed chops and scrape the bones if necessary.


Lightly brush with oil, season and place on a griddle pan colour on both sides.


Place pork chops on a baking sheet and set to cook in a moderate to hot oven gas mark 6-7 / 180C for 15 minutes or when the juices run clear and the meat is cooked to the bone.


Toss off the broccoli with a little butter and pine nuts.  Season with salt and pepper.


Saute the parboiled sliced potatoes in butter with a little oil until golden brown and cooked through add the onions and the bacon bits and season.


De-glaze the pan with the beer.


Serving Suggestion:

Place the piping hot chops to one side of the plate with the sautéed bacon lyonnaise and buttered broccoli beside, pour on the delicious creamy beer and mustard sauce – ahh perfect!



4 larder trimmed Northern Ireland pork cutlets (120g each)

240g parboiled potatoes (sliced)

100g sliced onions

30g butter

1 clove crushed garlic

14ml vegetable oil

200g broccoli fleurettes

10g pine nuts

50g diced shallots

Crispy bacon bits

Salt and pepper



Beer & Mustard Sauce

Beer & Mustard sauce

125ml lager / pilsner

50g sliced shallots

1 clove of crushed garlic

15g wholegrain mustard

salt and pepper

Slow Roasted Belly of Northern Ireland Pork
and Saute Savoy Cabbage

with butter bean & bacon mash and balsamic syrup

Place the Northern Ireland pork belly, crackling side down, in a deep roasting tray.


Rub with the herbs and salt, turn over, crackling side up.  Leave the crackling exposed, cover with a double wrap of foil.


Slow roast at 140C / gas mark 5 for 3 hours and then turn down to 130C / gas mark 4 for a further hour 3 hours.


When the piece is completely cooked and just about falling apart, remove and chill quickly.


Lay the piece flat on a clean tray and press with another tray on top and chill in the refrigerator overnight to set.


When ready to eat cut in large equal parts of 100g each and fry on each side until golden brown place in the oven to reheat the centre.


To make the Butter Bean and Bacon mash:  mix all the mash ingredients together.  Leave to one side and reheat when ready to serve.


To make the Balsamic syrup:  boil the ingredients together for 20 minutes until a sticky syrup.


To make the sauteed Savoy Cabbage:  toss together all the cabbage ingredients and season.


Serving Suggestion:

Place the reheated Butter Bean mash in the centre of a plate, top with the piping hot pork belly, drizzle with balsamic syrup and serve with sautéed savoy cabbage.




1kg of Northern Ireland belly of pork

20g rubbed thyme leaves

25g rock salt

3 small cloves of garlic crushed


Butter Bean Mash

320g cooked mashed potatoes

50g butter beans

50g crispy streaky bacon bits

salt and pepper


Balsamic Syrup

125ml balsamic vinegar

125g Demerara sugar


Sautéed Cabbage

125g savoy cabbage (finely shredded)

25g butter

10ml vinegar

salt and pepper

Pork and Bacon Stove-top Stew

with Crispy Bacon and Onion Bruschetta

Cooking Instructions:


Mix the flour with the salt, pepper and cayenne. Add the cubed pork and toss in the flour until well coated.


In a large thick-bottomed pan, melt the butter and brown the pork. Remove the meat and keep to one side.


Sauté the carrots, garlic, leeks and onions in the same pan until browned around the edges.


Add the wine and the stock to deglaze the pan.  Return the browned pork to the pan together with the potatoes and mixed herbs.


Bring to the boil, then lower the heat, cover the simmer for 35 minutes, until the pork, potatoes and carrots are tender.


Serving Suggestion:

Gently warm the Crispy Bacon and Onion Bruschetta and serve a slice with each bowl of piping hot stew.  A new take of an old favourite!





Pork and Bacon Stew

500g Northern Ireland Pork (cubed shoulder, leg or loin)

2 tbsp Flour

Salt and Black Pepper

Cayenne Pepper

2 tbsp Butter

3 Carrots (peeled and sliced)

2 Garlic Cloves (crushed)

1 Leek (sliced)

1 large Onion (diced)

Half Cup Dry White Wine

500ml Pork or Veg Stock

250g Potatoes (cubed)

1 tbsp Mixed Herbs


Bacon and Onion Bruschetta

100g Northern Ireland Bacon (chopped)

1 small Onion (finely chopped)

Chopped Parsley

4 slices of Garlic Bread

Roast Loin of Pork

With gravy & apple rings

Cooking Instructions:


Preheat oven to gas mark 7 / 425F  / 220C


Score skin of pork with sharp knife, and then remove the skin with about half a layer of fat underneath.  (In one piece if possible).  Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the over for 15-20mins until it is a very crisp & crunchy piece of crackling.


Remove from oven + drain off the fat into a bowl.


Place breadcrumbs in a mixing bowl, crush the peppercorns with a pestle + mortar +add them to the breadcrumbs together with sage and a half tea spoon of  salt.


Spread the mustard over the layer of fat on the pork, and then press the breadcrumb mixture firmly all over making sure that is well coated.


Transfer the joint to a roasting tin and place a square of foil lightly on top.


Place the meat on a high shelf in the oven.  Reduce the heat to 190C / gas mark 5 / 375F and roast the pork for about 2 hours, basting occasionally, and removing the foil for the last 30 minutes.


When the pork is cooked, remove from the tin & leave it in a warm place to relax, then spoon off the fat from the roasting tin. Sprinkling a little flour into the juices and make some gravy with the cider.


To garnish: core the apples – do not peel, - cut into rings and fry gently in butter fill tender.


Serve the pork cut into slices with some gravy, crackling + apple rings.


Accompany it with potatoes & green vegetable.






1 x 3lb (1.3kg) piece of pork with crackling

3 Level tbsp. fresh breadcrumbs

 1 Heaped tsp whole peer corns

1 Heaped tsps. Dried sage

3 Level tsps. Dijon mustard




A little plain flour, 275 ml (10fl0z) dry cider


3 Small Cox’s apples

1 0z (25g) butter

Pot-roasted Pork with Caraway

With gravy & apple rings

Cooking Instructions:


Heat the oil in a frying pan and brown the joint of pork over a high heat, turning to colour all side.  Remove. Fry the onions in the same to a light brown.  Add the caraway seeds and let them start to pop.


Put the onion and caraway mixture into a deep oven proof dish or casserole. Layer the sliced apples on top.


Season the pork and place on this mixture.


Add the dates, candied peel, celery, orange rind and sage.  Pour on the wine and orange juice and top up with enough stock to come to the top but not cover the meat.  Cook in a preheated oven 170C / 325 F / Gas 3 for 2.5 hours.


Remove the meat. Strain the cooking liquid and remove the fat from the surface. Serve the liquid as a sauce.





1.8kg/4lb boned shoulder of pork

2 tbsp oil

2 onions, sliced

2 tbsp caraway seeds

4 apples (sharp but not cookers), sliced

Salt and freshly ground pepper

6 dates, pitted and halved

A piece of candied peel, chopped

1 head of celery, chopped

Grated rind and juice of 1 orange

A sprig of fresh sage

Half bottle of red wine

Brown stock

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