Pig Out on Pork With These 6 Recipes

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With some help from SORTED Food, we’re focusing on pork, or “the other white meat.” Pork has played important roles in American life, the Environmental Protection Agency explains. In the nineteenth and twentieth centuries, pork was used not only for meat, but for candle making and baking too. People began to shy away from using the fat for baking as they became more health conscious, but pork production is still key for states in the corn belt and North Carolina. The EPA says it is the most commonly consumed meat in the world, so why not join the bandwagon with these six recipes.

1. BBQ Chinese Pork

The sauce on this dish that makes 4 to 6 servings is very thick, so you do have to let it sit for a long time if need to make your dinner quickly. However, if you have the time, you can marinate it overnight for a greater depth of flavor. For the pork, 400 grams is about 0.88 pounds.

Ingredients:

  • 2 cloves of garlic
  • a small knob of ginger
  • 1 tablespoon 5 spice powder
  • 1 tablespoon of hoisin sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of honey
  • 1 tablespoon of tomato ketchup
  • 1 tablespoon of sherry
  • 1 pork fillet (about 400 grams)
  • 2 heads of bok choi

Directions: Peel and grate the garlic and ginger into a bowl. Spoon the 5 spice, hoison, soy sauce, honey, tomato ketchup and sherry into the bowl as well. Roll the pork fillets in the marinade and massage into the flesh, then cling film and leave to marinade in the fridge for at least an hour.

Place the pork on a medium heat BBQ and cook for about 20 minutes, turning regularly, until the fillet is cooked. You want some good amount of charring and caramelization on the outside. Brush over the leftover marinade each time you turn the meat. Heat a pan of salted water up to a boil.

Quarter the bok choi and dunk into boiling salted water for 2 minutes, then drain and sprinkle with a little soy sauce to season. Leave the fillet to rest for 2 to 3 minutes after cooking and then slice to serve on the bed of wilted bok choi.

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