I have a large joint of pork?!
Answers: I am going to cut it half any idea's as to what make with the meat
bacon wrapped pork strips.
Cut them to look like chicken fingers, maybe a little skinnyer and wrap in bacon.
I cook them under the broiler for 7 mins on each side.
Or you could just wrap the pork in bacon without making it into strips. Either way it gives them a great flavor. And thats the only way I eat pork.
Roast Pork sounds pretty good to me, with apple puree.
sweet and sour pork
pork & mushrooms in cream and white wine sauce
pork casserole
(very expensive) pork pie
paprika pork
Mashed potatoes, roast spuds round the meat, roast parsnips, swede,and gravy made from the juices. If you've got time, make some stuffing with a beaten egg in it and chopped onion. Delicious!
Pork and garlic sausages sound good to me. Just make sure you find tasty skins they make such a difference.
cook all of it, then what you have left freeze it and have it another time, just needs warming up then.
marinade it with apple juice ,dash of cinnamon ,lots of garlic add some salt ,pepper and rosemary and 1/2 cup olive oil let stand 1 hr. to overnight place in baking pan and cover tightly with foil roast for 2 hrs or until done ,you can remove the foil for the last 10 mins. to brown it. slice and enjoy!
Here's a great authentic Italian recipe that I've used from the "Italian Cooking & Living" website:
Pork Roast Cooked in Milk / "Maiale al Latte"
This dish is great during the winter, especially when
accompanied by polenta. It's a specialty of Trentino, where pork is the favored meat.
1 boneless pork roast (2 and 1/4 pounds)
2 ounces lard, cubed
1 onion, minced
2 rosemary sprigs
1/4 cup unbleached all-purpose flour
2 tablespoons unsalted butter
2 cups whole milk
1 cup chicken broth
1 cup white wine vinegar
salt and pepper
Stud the pork with lard and tie it tightly with butcher's
string, inserting the rosemary sprigs between the string and the roast. Dredge the roast in the flour and brown it on all sides in the butter.
Deglaze with the vinegar; when it has evaporated,
pour in the milk and bring to a boil. Season with salt and pepper. Lower the heat and cook, adding 1/4 cup of the broth at a time if the liquid dries out, until the pork is tender, about 1 hour. Serve hot. Serves 6
How big is the joint and what part of the pig is it?
A traditional Portuguese stew with chorizo and clams is excellent for the belly or leg.
A wonderful Italian boned loin (stuff the middle with some creme frais, a bit of parmesan, garlic (crushed) and rosemary) roll and tie and slow roast - skin should be soft not cracked. The middle essences really infuse the pork and is stunning!
For a large party, if you have a leg, slash the skin deeply - rub with seasoned butter and slow roast with lots of sea salt and herbs/spices of your choice and slice off as needed much like a kebab - I did this many years back with some rice and salad and it worked perfectly.
Don't forget you can cut it into cubes - rub with a good jerk paste and fry or griddle! Serve with a mango salsa and lots of garlic rubbed ciabatta bread.
Hope that helps a bit! If you need a recipe then stephanietate at btinternet . com
40,000 ideas here
http://porkrecipe.com/
crock pot of beans and corn bread
the best way is to roast it.if you like the skin to be crispy pour boiling water over it dry it with kitchen paper and sprinkle salt on it you will have the best crackling you have ever had.the half you are left with do stir fry with it cut the pork into thin strips and stir fry with veg. and fried rice .
lol.........plenty
Boil the pork in a big pot.Cook close to tender .Add peeled and cut up potatoes and quarter pieces of cabbage. Seasoning with a few whole peppers and some italian seasoning.Continue cooking untill potatoes and cabbage are tender.
I can give you two ways of cooking the meat
ok camenbert cheese pork with cranberry sauce
what you need is
pork thinly sliced
1 or 2 packets of camenbert cheese ( the packets are depending on how many people you are feeding)
and a jar/can of cranberry sauce
and a BBQ.
PREPERATION
Slice the pork about 1/2 a centermetre thick season the pork with salt and pepper to taste
and the cheese about a 1 centermetre thick
Roll the cheese up in the pork and seal it with a toothpick
METHOD
in a sausepan cook the cranberry sauce so that it gets hot and slightly thickens.
Now place the rolled cheese and pork on the BBQ on its side and cook the reason you need the pork sliced thin is because you need to cook it fast before the cheese melts too much.
when the pork is cooked the sauce should be hot and thick enough.
SERVING SUGESTIONS
Place the pork on a plate and drizzle the cranberry sauce over the top.
For vegies try lightly boiling some beans and serving them with a dolop of butter on the top with mash potatoes.
and 2
ROAST PORK
dry the meat and salt it lightly, then cover the meat with BBQ sauce and cranberry sauce.
Place the meat in the oven at 180 celceus and cook the meat for 40min for every kilo
WHEN COOKING THIS ROAST make sure you put at least 1 centermetre of water in the oven pan so that it dosn't come out dry.
Ingredients
2kg/4?lb loin of pork, boned and rolled, with skin attached, and scored several times
vegetable oil
flaked sea salt and freshly ground black pepper
3 large onions
1 tbsp plain flour
1-2 tsp coarse grain mustard
250ml/8fl oz cider
250ml/8fl oz vegetable stock
50-75ml/2-3fl oz double cream (optional)
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. When you're ready to cook the pork, rub a little oil over the skin and then rub in a generous amount of sea salt on top of the skin and into the score lines.
3. Cut the onions in half and sit in a roasting tray cut-side up with a trickle of oil. Place the pork on top and cook for 20 minutes before reducing the heat to 180C/350F/Gas 4 and cooking for a further 1 hour 20 minutes. There is no need to baste the pork during cooking as the skin does the job for you, keeping the meat moist as it becomes crisp.
4. When the pork is cooked, remove from the tray and sit on a plate in a warm place to rest. Remove the onions from the tray and keep warm with the pork, then pour out any excess fat. Put the tray over a medium heat and stir the flour vigorously into the meat juices. Slowly add the mustard, cider and vegetable stock and cook for about 3-4 minutes until thickened slightly. Finally add the cream, if using, and season with salt and pepper.
5. Remove the crackling from the pork and break into pieces. Thickly slice the pork and serve with the onions, gravy and Apple, Pear and Sage Sauce (see link below).