Creamy Paprika Pork

4 boneless pork steaks
60g butter
1 onion
2 red pepppers
4 tsp paprika
8 tbs single cream

Melt butter and gently fry onion and pepper until softened.  Add pork and fry for 3-4 minutes.  Add paprika and season.  Cover and simmer for 5 minutes until pork is cooked.  Stir in cream and serve with noodles.

Spice Rubbed Pork with Peach Salsa

Ingredients

Salsa

tomatoes, diced
peach, diced
red onion, diced
lime juice
fresh chilli
salt & pepper

Rice

7oz rice
600ml chicken stock
1 clove garlic
1 spring onion
8 mushrooms
nob butter

Melt butter in pan & fry off the garlic, onion & mushrooms until cooked.  Ass the rice & add 400ml of stock.

Bring to the boil & reduce to simmer for 10 minutes, top up with remaining stock and cook for a further 10 minutes. Season & serve.

Creamy Mushroom & Mustard Pork

4 pork chops, sliced
1 onion, sliced
1 clove garlic, crushed
250g mushrooms, sliced
1 tbsp apple cider vinegar
1  tbsp wholegrain mustard
50ml stock
100g low fat creme fraiche
handful green beens/mange tout/sugarsnap peas
spaghetti/noodles/rice to serve


Pan fry the pork in fry lite for about 2 minuted until browned.  Add the onion & garlic and cook for a further 4-5 minutes.

Add the vinegar, mustard & stock to the pan and reduce slightly.  Test the flavour of the sauce and if happy remove from heat and stir in the creme fraiche.  Season and serve with fresh veg & noodles.

Sticky Five Spice Gammon

2 tsp Chinese 5-Spice powder
4 x 175g gammon steak cut into bite-sized pieces (remove all the fat first)
Frylite or other syn-free cooking spray
2 red chillies, deseeded and finely sliced
Finely grated zest and juice of an orange
1 level tbsp of runny honey
100 ml of chicken stock
2 tbsp dark soy sauce
Pak choi to serve
Egg noodles to serve

Cook the noodles according to packet instructions

Sprinkle the 5-spice powder over the gammon pieces.

Put a few sprays of frylite into a wok or large frying pan.

Cook the gammon over a high heat for around 2-3 minutes until the edges are slighty browned.

Add the soy sauce, honey, red chillies, orange zest and juice and stock and simmer for 4-5 minutes or until the sauce becomes sticky and the gammon is glazed and golden (with slightly burned edges if you like that sort of thing).

Serve straight away with pak choi and cooked egg noodles, and any pan juices poured over.

Pulled Pork with Mango Slaw

Slow Cooked Barbecue Pulled Pork

(serves 4)

1/2 medium onion, sliced

1 lb pork- preferably sirloin, but tenderloin works just as well

1/2 cup ketchup

1/4 cup apple cider vinegar

1/4 cup packed brown sugar

1/4 cup tomato paste

1  tsp soy sauce

2 TBSP spicy brown mustard

3 cloves garlic, minced

3/4 tsp salt

1 tsp pepper

pinch cayenne pepper

Scatter the sliced onion in the base of your slow cooker. Lay the pork on top of the onion.

In a bowl, whisk to combine all remaining ingredients. Pour evenly over the pork. Cover and cook on low for 8 hours. Shred the meat by using two forks and pulling against the grain

Mango Slaw

1 large mango, peeled and sliced into thin matchsticks

juice of half a lime

2 tablespoons minced fresh cilantro

Combine all ingredients in a small bowl and serve over pulled pork.

Pulled Pork with Tart Apple Slaw

Slow Cooked Pulled Pork

1/2 medium onion, sliced

1 lb pork- preferably Boston butt, pork shoulder, or even pork sirloin

1/2 cup ketchup

1/4 cup apple cider vinegar

1/4 cup packed brown sugar

1/4 cup tomato paste

1  tsp soy sauce

2 TBSP dijon mustard

2 cloves garlic, minced

3/4 tsp salt

1 tsp pepper

pinch cayenne pepper

Scatter the sliced onion in the base of a slow cooker. Lay the pork on top of the onion.

In a bowl, whisk to combine all remaining ingredients. Pour evenly over the pork. Cover and cook on low for 8 hours. Shred the meat by using two forks and pulling against the grain.

Tart Apple Coleslaw

adapted from Emeril Lagasse

(makes about 5 cups)

3/4 cup mayonnaise

2 TBSP Dijon mustard

1/4 cup packed light brown sugar

1/4 cup apple cider vinegar

4 teaspoons celery seeds

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

4 cups shredded green cabbage (about 1/2 head cabbage)

2 large carrots, peeled and shredded

1/2 cup grated Granny Smith apple

Combine first 8 ingredients in a bowl, stirring to dissolve the sugar. Set aside.

Combine the cabbage, carrots, and apple in a large bowl. Stir in the sauce mixture, tossing to combine. Chill for 30 minutes to allow the flavors to blend.

Sweet & Sour Pork

Photo & Image taken from http://www.slimmingworld.com/

500g pork loin steak, all visible fat removed, cut into strips

Low calorie cooking spray

Salt and freshly ground black pepper

1 large onion, thinly sliced

1 red pepper, deseeded and cut into strips

2 large carrots, peeled and cut into matchsticks

200g sugar snap peas, halved length-ways

¼ tsp Chinese 5 spice

2 garlic cloves, finely chopped

1 level tbsp cornflour

4 tbsp tomato puree

1 tbsp white wine vinegar

4 tbsp light soy sauce

150ml chicken stock

400g dried egg noodles

400g fresh pineapple flesh, cut into bite-size pieces

Place a wok or large frying pan over a high heat. Spray the pork with low calorie cooking spray and season well. When the pan is hot, add the pork and stir-fry for 5-6 minutes or until cooked through. Transfer to a plate, cover and set aside. 

Spray the pan with low calorie cooking spray and keep over a high heat. Add the onion,pepper,carrots and sugar snap peas and stir-fry for 5-6 minutes. Return the pork to the pan and cook for a further 3-4 minutes until piping hot.

Meanwhile in a bowl mix 2 tbsp water with the Chinese 5 spice, garlic, cornflour, tomato puree, white wine vinegar, soy sauce and stock. Add the mixture to the pan, stir and reduce the heat to low. Cook for 3-4 minutes until thickened.

Cook the noodles according to the packet instructions. Remove the wok or frying pan from the heat and stir in the pineapple. Drain the noodles and dived between 4 warmed bowls. Spoon over the pork mixture and serve.

Maple & Bourbon Glazed Pork Chops

Recipe & Image taken from  http://www.howsweeteats.com

4 boneless center cut pork chops

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon smoked papika

1 tablespoon canola oil

1/4 cup low-sodium chicken stock

3/4 cup bourbon (I used a cherry bourbon – yum!)

3 tablespoons brown sugar

1 garlic clove, minced

1 teaspoon apple cider vinegar

1 tablespoon worcestershire sauce

2 tablespoons maple syrup

1/2 teaspoon ground mustard

Preheat oven to 350 degrees F.

In a small saucepan, combine bourbon, sugar, maple syrup, garlic, worcestershire, vinegar and mustard. Bring to a boil, stirring constantly, then reduce to a simmer and let cook for 10-12 minutes, stirring every now and then. Remove from heat and let sit to thicken.

Pound pork chops with a meat tenderizer, then season on both sides with salt, pepper and paprika. Heat a cast iron (or oven-safe) skillet over medium-high heat. Brush with canola oil and once hot (I let my skillet heat for almost 5 full minutes), add pork chops. 

Sear on one side for 2-3 minutes, or until golden Flip and cook for 2-3 minutes more. Turn off heat, add chicken stock to skillet, then place in oven and bake for 15 minutes. My pork chops were about 1 inch thick, so if yours are a bit thicken they may need to bake a little longer.

Once finished, pour glaze over top and serve immediately.

Slimming World Pulled Pork

Image & recipe taken from http://group.slimmingworld.com

In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener and seasoning. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.

Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot frying pan sprayed with low calorie cooking spray. Transfer to a roasting tin lined with aluminium foil and pour the sauce over the pork making sure all the meat is covered. Cover with the foil and bake on 160°C for 4-5 hours.

Remove the pork from the oven and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.

Slow cooker BBQ ribs

1 full rack ribs
3/4cup ketchup
1/4 cup BBQ sauce
splash chilli sauce
1/4 cup brown sugar
2tbsp apple cider vinegar
1tsp dried oregano

Mix all sauce ingredients together.

Place ribs in slow cooker and pour sauce over the top.

Cook on slow for 4 1/2 hours and then turn up to high for another 4 hours.

When ready to eat, brush some of the sauce over the ribs and grill/bbq until crispy.

Slow Cooker Cranberry Pork Loin

Recipe & Image taken from http://www.sixsistersstuff.com

3 lb. boneless pork loin or tenderloin

16 ox can whole cranberry sauce

¼ cup Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon mustard

Place roast in a slow cooker, coated with cooking spray.  Combine the rest of the ingredients and pour over roast.

Cook on high for 4-5 hours or low for 6-8 hours.

Remove, slice and serve.

If you want to make a gravy, just add some water & cornflour to the mix and cook on high for a further 10 minutes until it has thickend.

Slow Cooker Asian Pork & Mushrooms

2lb lean boneless pork sirloin roast

1 cup chicken stock
1/2 cup soy sauce
1/3 cup balsamic vinegar
3 tablespoons agave or sugar
1 teaspoon sesame oil
1/2 teaspoon Chinese 5 spice
3 cloves garlic, crushed
1 tablespoon ginger, grated
8oz sliced mushrooms

for topping

1/4 cup chopped coriander
1/4 cup chopped spring onions

Season pork on all sides with salt and pepper.
Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7-8 minutes.

in the crock pot combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.

Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.

When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed.  Add the shredded pork to the crock pot and mix well.

If adding baby spinach, add at the end and cover a few minutes until 

Slow Cooker Puerto Rican Pork

Recipe & Image taken from http://www.skinnytaste.com

3 lb pork shoulder blade roast, lean, all fat removed

4-5 cloves garlic, crushed

1 tbsp coarse salt

1/2 tsp oregano

1/2 tbsp cumin

1/4 tsp crushed black pepper

3 oranges, juice of (1/2 cup)

2 limes, juice of

Using a sharp knife, cut slits into the pork and stuff with half the crushed garlic.

Combine the remaining ingredients and pour over the pork.  Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of the meat.

The next day, cook on low for 8 hours

Remove the pork and shred, using two forks.

Remover liquid form crock pot and return the pork.  Add about 1 cup of the liquid back in and season.

Cook for a further 30 minutes and then serve.

Slow Cooker Pulled Pork

Recipe & Image taken from http://www.skinnytaste.com

2.5 lb boneless pork loin roast (center cut, trimmed of all fat)

2 tsp red wine vinegar

2 tsp Hickory liquid smoke

1 tsp garlic powder

1 tsp sea salt

1 cup BBQ sauce

Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.  Cover and set to high for 6 hours.

Remover pork and transfer into a large dish, reserve all the liquid into a cup and set aside.

Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cups of the reserved liquid and the BBQ sauce.

Cook on high for a further hour and then serve.

Parmesan & Honey Pork Roast

Recipe & Image taken from http://www.sixsistersstuff.com

12-3lb boneless pork roast

2-3 cup parmesan, grated

1/2 cup honey

3 tablespoon soy sauce

2 tbsp dried basil

2 tablesppon garlic, crushed

2 tablesoons oil

1/2 tesaspoon salt

2 tablespooons cornflour

1/2 cup cold water

Spray slow cooker with non-stick cooking spray.  Place roast in a slow cooker.  In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt and pour over pork.

Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter and keep warm.  Skim fat from cooking juices, transfer to a small saucepan and bring liquid to a boil

Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Slice roast; serve with gravy 

Crusted Pork with Sweet & Sour Cabbage

Recipe & image taken from www.bbcgoodfood.com

¼ small head red cabbage , thinly sliced

1 red onion , halved and sliced

2 tbsp red wine vinegar

1 tbsp unrefined dark brown sugar

olive oil

300g pork shoulder steaks , trimmed of all fat, cut into pieces

1 tsp whole coriander seeds, roughly crushed

Heat the oven to 200C/fan 180C/gas 6.

Toss together the cabbage and onions together in a large baking tray. Mix the vinegar, sugar, 1 tbsp oil and season.

Pour half over the cabbage and add the rest to the pork shoulder.

Mix the cabbage well, sit the meat on top, sprinkle over the coriander seeds and season everything

Bake for 25 minutes or until the pork is tender

Pork Patties with Radish Tzatziki & Pittas

Recipe & Image taken from www.bbcgoodfood.com

1 small red onion
400g extra lean pork mince
1 tablespoon dried oregano
1 egg, beaten
1 garlci clove, finely chopped
10 radishes, sliced
200ml fat free greek yogurt
2 beef tomatoes, cut into wedges
2 wholemeal pitta breads, to serve

Cut a ¼ of the onion into thin slices and then finely chop the rest.

Mix the pork with the breadcrumbs, chopped onion, oregano, egg, half the garlic and some seasoning. Mix well and form into 12 small patties.

Mix the remaining garlic with the radishes and yogurt in a small bowl.  Chill until needed.

Rub the patties with a tiny bit of oil and chargrill in a pan or on the barbecue for 4-5 minutes a side until cooked through.

Mix the sliced onions and tomatoes and serve with the patties, tzatziki and some warm pitta breads.

Creamy Pork Casserole

Recipe & image taken from http://www.slimmingeats.com

Serves 4

Extra Easy – approx 1.5 syns per serving

8 Pork Loins (fat removed)

2 sticks of celery, chopped

1 onion, chopped

3 cloves of garlic

8 large button mushrooms, sliced

1/2 butternut squash, peeled and chopped

1 400g tin of chopped tomatoes

2 tablespoons of tomato paste

dash of tabasco sauce

1 teaspoon of sugar (1 syn)

1/2 cup of chicken stock

1/2 cup of quark (left to reach room temperature”)

2 garlic and herb laughing cow lights (3.5 syns)

paprika

Frylight

Salt and black pepper

Fresh chopped Italian Parsley to serve

* it is important for the quark not to be cold straight out of the fridge otherwise it will curdle as soon as it hits the hot sauce

Preheat oven to 180c or 350f

Spray a frying pan with some Frylight or Pam spray. Add the onion, garlic, celery and butternut squash and fry until golden. Add a sprinkling of paprika and mix to evenly coat.

Add the chopped tomatoes, mushrooms, tomato paste, stock, sugar and dash of tabasco sauce. Bring to the boil.

Place pork loins in an oven proof dish and poor over the sauce from the frying pan.

Bake in the oven until the pork is cooked through (approx 30 mins)

In the mean time, add the quark and laughing cow lights to a jug add a couple of tablespoons of hot water and whisk until smooth.

When the pork is ready, remove the pork loins and divide among plates.

Add the quark mixture to the sauce/vegetables and stir till creamy.

Pour over the pork loins and top with some freshly chopped Italian parsley & serve with your choice of side