With entertaining season just around the corner, it’s time to get your BBQ game on! Give these two simple Asian-style pork recipes a whirl – you won’t be disappointed.
THAI STYLE NZ PORK PATTIES
Recipes and photos supplied by NZ Pork
400g NZ pork mince
½ tsp salt
½ tsp fish sauce
1 tbsp fresh ginger, grated
2 spring onions, chopped
1 tbsp sweet chilli sauce
1 egg, beaten
Small bunch coriander, chopped
½ tsp sesame oil
1 small red chilli
Combine all the ingredients together in a large bowl. Divide the mixture into 8 small patties and set aside.
In a pan, heat a little oil and cook the pork patties over a medium heat for 6 minutes on each side.
Serve with sweet chilli sauce on rice or in a burger.
KOREAN STYLE PORK CHOPS
4 NZ pork chops (boneless) or NZ pork steaks
1 tbsp olive oil
¼ cup soy sauce
2 tbsp honey
4 cloves garlic, minced
1 tsp sesame oil
1 tsp ginger, minced
2 tsp sriracha
Black pepper to taste
Preheat oven to 200°C. Mix together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over the pork and marinate for 20 minutes.
Heat olive oil in a large skillet. Add pork chops, without marinade and cook for five minutes without turning, or until the pork is nicely browned. Turn the pork over and pour the remaining marinade over them. Cook for another five minutes.
Place the skillet into the oven and cook for 10 minutes, until the pork is completely cooked through and the sauce is sticky. For thinner cuts of pork, you may not need to finish cooking them in the oven.
500g NZ pork shoulder, cut into 2cm cubes
1 tsp salt
¼ tsp white sugar
1 tsp soy sauce
1 egg white
2 green onions, finely sliced
½ cup cornflour Sauce
1 tbsp vegetable oil
3 celery stalks, sliced
1 green pepper, cubed
1 red onion, cut into wedges
1 cup water
¼ tsp salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ tsp soy sauce
Juice and contents 1 can pineapple chunks (225g) To fry
3 cups vegetable oil To thicken
2 tbsp cornstarch
¼ cup water
Place cubed pork in a medium bowl and season with salt, sugar and soy sauce before mixing in egg white and green onions. Cover and place in the fridge for one hour.
In a large deep pan or deep-fryer, heat the vegetable oil to 185°C. Remove the pork from the fridge and coat in cornflour. Fry the pork in the hot oil for about 10 minutes – until evenly browned. Drain pork on paper towel and set aside.
In a wok over medium heat, heat a little oil and stir in celery, pepper and onion. Cook until the vegetables are tender then remove from heat and set aside.
To make the sauce, mix the water, salt, sugar, apple cider vinegar, ketchup and soy sauce in a large saucepan over high heat. Bring to the boil then stir in the cooked pork, vegetable mixture and contents of pineapple can.
Bring sauce to a boil before stirring in cornflour and water mixture to thicken. Cook for a further 5-10 minutes until shiny and thick.
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced
2 tbsp light soy sauce
2 tbsp kecap manis (sweet thick soy sauce)
2 tsp sesame oil
To soften the dried noodles, submerge them in boiling water and leave for 5-10 minutes. Once cooked, cool in cold water, drain and set aside.
In a bowl, mix together the light soy sauce, the Shaoxing wine and cornflour. Coat the pork in the mixture and set aside for 20 minutes.
Heat the vegetable oil in a wok until hot and add the garlic, ginger and chilli flakes. Fry gently for about 2 minutes. Add the pork mixture and continue to fry until cooked through – about 8 minutes. Add the veggies and fry for a further 2 minutes.
Add the drained noodles and toss with the pork and veggies until well coated. Fry for about 3 minutes, then add the kecap manis, soy sauce and sesame oil.
Season with salt and serve on a plate or in a bowl.