Yellow-fin Tuna steaks stuffed with Pork Scratchings

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Recipe @ Freshers Web

(serves 2 as a starter)

2 tbsp sesame seeds
1 tsp coarsely crushed black pepper
200 g yellow-fin (sashimi-grade) tuna steaks (cut into 2 pieces for a starter)
100 g of Freshers pork scratchings
4 tbsp roughly sliced spring onions
3 tbsp sweet chilli sauce
1 medium pear
1 tbsp dry sherry
1 tbsp sweet sherry
2 tbsp peanut oil

Toast (dry-roast) the sesame in a non-stick pan without any oil. When it begins to brown lightly, remove from the pan and reserve in a bowl. Add some sea salt to taste and stir in the crushed pepper.
Fry the pork scratchings in a pan to release some of its fat, add the spring onions and fry for a little bit. Stir in the chilli sauce. Cut pockets into each steak and fill with roughly half of the scratchings mixture. Reserve the rest.

Roll the tuna carefully in the sesame mix. Core and quarter the pear, then cut into fine slivers. Heat the remaining scratchings and add the pears. Fry for ca. 2 minutes, then deglaze with the sherry. Keep warm.

Heat the peanut oil in a pan, add the tuna and sear aggressively until browning on the outside, but still raw in the middle. Don't overcook the fish, no more than 1 cm around the outside should be cooked through.

Serve immediately.

If making amuses, cut the tuna into even pieces, use the onion & scratchings as a "bed", place the tuna on top, then finish off with the pear & scratching. Alternatively, present on an oval plate with the two mixtures one at each side.

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How to Cook a Pork Roast

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(http://tipdeck.com/how-to-cook-a-pork-roast-2)



Preparing a pork roast seems like a daunting task but is in fact, one of the easiest and most delicious items. It is important to have a good cut of the pork so that it is easier to cook and later on to slice and serve. It is available quite readily in the market too. The difference in taste in pork roast lies mainly in the way you prepare it before roasting it. There are a number of styles for doing this seasoning and since each involves different ingredients, the taste of the pork roast also differs. You can choose to make them in different styles every time you cook pork roast so that each time the dish appears to be a new one.

1. There are basically four ways in which you can season the pork roast before cooking. They are rubs, marinades, brining and glazes.

* Rubs – The surface of the pork roast is entirely spread with garlic, sage, thyme, salt, pepper, mustard or some other herb you favor.
* Marinades – Make a solution of lemon juice, vinegar or wine and soak the pork roast completely in it. The solution seeps through the meat and adds flavor to it.
* Brining – This involves soaking the pork roast in a salt solution. Adding flavor to the brine will soak through to the pork roast.
* Glazes – There is no rub or solution involved here. Instead, the surface of the pork roast is covered with molasses, sugar, syrup or concentrated fruit juice.

2. Before seasoning, you can cut out the fat from the pork roast and if there is no fat at all, you can cover with oil. After being seasoned, the pork roast is ready to be cooked.

3. Place the roast on a rack and put in a roasting pan. Heat until the roast reaches room temperature. Meanwhile, you can preheat the oven to 450 degrees F.

4. You can sear the pork roast for about 20 minutes in the oven without covering it. This will add a nice brown crust to the surface.

5. You can reduce the heat to 325 degrees F and let it roast. Keep moistening the roast with the pan juices often.

6. When the meat thermometer reaches an internal temperature of 160 degrees F, remove the roast from the oven.

7. Allow the pork roast to rest for about 10 minutes before you slice and serve.

Now that your pork roast is ready, you can serve it and your guests will have it with relish. Depending on your taste, your cooking time will differ. But the end result will always be fabulous.

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Simple Steps to Cooking & Enjoying Pork

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Handbook of Good Cooking Part 20 - PORK

Marshall Cavendish Handbook of Good Cooking (Page 547 - 578)




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How To Cook The Best Pork Ribs

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一學就會做豬排

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Pork Biryani (Jadoh)

Jadoh is a rice, pork based Khasi delicacy. It is a representative Meghalaya dish, known for its aromatic taste and minimum use of oil.

Ingredients:

2 cups of hill rice
400 gms of pork cut in cubes
1 medium size onion,chopped
1 tbsp ginger paste
1/2 tsp of turmeric
1 tsp of ground black pepper
salt-to taste
2-3 bay leaves
2 tbsp of vegetable oil
fresh cilantro for garnishing.

Procedure:

Heat oil in a flat bottomed pan. Add bay leaves, onions,ginger paste,turmeric and black pepper and fry till the oil separates.
Add the pork pieces and fry for sometime till light brown.
Add the washed rice and fry for 2-3 minutes. Add salt.
Add 4 cups of water and simmer till cooked.
Garnish with cilantro and serve.

Detailed recipe from www