CHORIZO, PORK BELLY & CHICKPEA CASSEROLE
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture
Provided by Barney Desmazery
Categories Main course
Time 2h50m
Number Of Ingredients 16
Steps:
- 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
- Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.
Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium
CANTONESE-STYLE TARO AND PORK BELLY CASSEROLE
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Provided by Wilson Tang
Categories HarperCollins Dinner Pork Wheat/Gluten-Free Tree Nut Free Dairy Free Christmas Peanut Free Sesame Oil
Yield Serves 10
Number Of Ingredients 13
Steps:
- BRING a large pot of water to a boil. Submerge the pork belly in the boiling water for 2 minutes to clean it. Remove from the pot and place in a colander. Rinse under cold water.
- USING a siu yuk poker (a needle or skewer works just as well), poke holes in the skin of the pork belly. (This will make the skin crispy after cooking.)
- IN a large bowl, toss the pork belly with the soy sauce to coat.
- MEANWHILE, heat the neutral oil in a large skillet to 350°F over medium-high heat. Add the pork belly and fry for 2 minutes on each side. Remove from the oil and set aside on a paper towel-lined plate.
- MAKING sure your oil is still at 350°F, add the taro (working in batches, if needed) and fry for about 2 minutes, until lightly browned. Remove and drain on a paper towel-lined tray.
- ONCE the pork belly is cool enough to handle, cut it into 3-inch strips. Place in a large bowl and mix with the taro.
- IN a small bowl, combine the salt, MSG, sugar, wine, toasted sesame oil, chicken powder, white pepper, five-spice powder, and fermented bean curd. Stir until the bean curd is broken up. Pour over the pork belly and taro mixture and toss until coated.
- ON a heat-safe tray, alternate tiles of pork belly and taro root, tightly packed. You can use multiple trays. Using the steaming method below, steam the trays in batches for 30 minutes, or until tender.
- USING a spatula or your hands, transfer the pork belly to the platter, maintaining the alternating pattern. Pour the remaining sauce on top and serve.
- How to Steam:
- Steaming is perhaps what sets dim sum apart from all other dumpling-loving kitchens of the world. We steam everything at Nom Wah in an industrial Vulcan steamer. At home, I recommend steaming in a wok. Steaming times vary depending on the density and size of what you are steaming. But the general setup to steam in a wok is as follows.
- Fill the wok with enough water to come up to the lower rim of the steamer but not so much the waterline is above the food bed. Line the bottom of the steamer with paper or a lotus leaf or something so that the fiddly bits won't fall through the cracks. (If steaming dumplings or bao, you won't need to line the steamer.) Place whatever needs steaming in the basket, leaving ample room between items. Bring water to boil and steam for the desired duration. If you need more water-water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
- If you do want to DIY it, just use a plate in a pot. All you need is tinfoil and a plate that fits in your pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball-sized balls and placing them in the bottom of the pot, making sure their tops rest above the waterline. Rest the plate on the tinfoil, cover, and steam. This method is especially useful when making rice rolls, in which you'll be using a cake pan instead of the plate.
- You can put anything in the steamer as long as it isn't so small that it would tumble through the holes into the roiling waters below.
PORK BELLY CASSEROLE WITH DUMPLINGS
Pork belly casserole is richly flavored with pork belly, beans, tomatoes, and red cabbage, all topped with delicious dumplings.
Provided by HelloFresh
Categories Casserole
Time 1h20m
Number Of Ingredients 14
Steps:
- Peel and slice the carrots into 1/2 inch rounds, and thinly slice your leek.
- Cut the pork belly into 1/2 inch slices. Heat 2 tbsp of oil and 1/2 tsp of salt in a large frying pan and add the meat. Cook over high heat for 6 mins, until browned all over, stirring often to prevent sticking. Use a slotted spoon to transfer the meat to a large pot.
- Add both the carrots and leeks directly to the frying pan you cooked your pork belly in, and fry for 3 mins. In the meantime, add the stock pot, chopped tomatoes, chipotle ketchup and water to the pot with the pork in. Drain your mixed beans and add them to the pork as well, then add in the carrots and leeks, bring to a boil, reduce heat and simmer for 20 mins.
- Meanwhile chop the cabbage in half through the root. Discard the tough root and the tough stalks and thinly slice half of it. Put 5 tbsp of water into the large frying pan, and add the sliced cabbage, 1/2 tsp of salt, a few grinds of black pepper and the mango chutney. Cover and simmer very gently for 25 mins. Tip: The finer the cabbage is chopped, the quicker it will cook and the less tough it will be to chew.
- While all that bubbles, cut the cold butter into the self rising flour in a bowl until it resembles breadcrumbs. Add 1/2 tsp of salt and few grinds of black pepper. Add enough cold water (start with 1/3 cup, then add 1 tablespoon more at a time if needed) to make a thick, sticky dough. Spoon out a tablespoon of the dumpling dough and add to the casserole, repeating seven more times to make eight dumplings in all. Cover the pot and leave to cook for the remaining time - about 10 mins.
Nutrition Facts : Calories 954 kcal, Carbohydrate 85 g, Protein 24 g, Fat 58 g, SaturatedFat 23 g, Cholesterol 91 mg, Sodium 830 mg, Fiber 17 g, Sugar 20 g, ServingSize 1 serving
PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS
This healthy family supper has dumplings that soak up all the flavours of cider, mustard and a hint of apple, and it's 3 of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 21
Steps:
- Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don't want to overcook it.
- Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
- Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
- When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.
Nutrition Facts : Calories 526 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
PORK GOULASH WITH HERBY DUMPLINGS
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
- To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
- If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.
Nutrition Facts : Calories 476 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.84 milligram of sodium
PORK, SAUERKRAUT AND DUMPLINGS
Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.
Provided by Pam White
Categories Main Dish Recipes Dumpling Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
- About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
- Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
- Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 g
PORK AND DUMPLINGS
No one makes this succulent pork roast and hearty old-world bread dumplings with gravy quite like my mom does. She learned how to prepare dishes like this one when she was a young girl in Austria. For my sisters and me, this is truly a taste of home. -Lisa Radelet, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings (16 dumplings).
Number Of Ingredients 12
Steps:
- Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°., Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour. , Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm., Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.
Nutrition Facts : Calories 437 calories, Fat 13g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 719mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
SLOW COOKER PORK CASSEROLE
Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition - add them in the final hour of cooking
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
- In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.
Nutrition Facts : Calories 416 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
SLOW-COOKED PORK STEW WITH DUMPLINGS
Add homemade dumplings with stuffing mix to your pork stew for a savory dish. Our Slow-Cooked Pork Stew with Dumplings is perfect for a cold night.
Provided by My Food and Family
Categories Home
Time 9h
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
- Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
- Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 6 g, Protein 28 g
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