Tag: pork

Pork in Tuna Sauce (Vitello Tonnato)

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Canarian Recipes: Ternera con Salsa De Atún

Vitello Tonnato Canarian Style
With Pork Fillet, served hot or cold

A classic Italian dish, originally of poached veal, thinly sliced and served with a creamy tuna and caper sauce, perfect for appetizers or light meals. Also works well with beef.

Ingredients

  • 700 g pork fillet
  • 2 tbsp oil
  • 1 carrot, chopped
  • 1 celery stalk, chopped, optional
  • 1 small onion, chopped
  • 100 ml dry white wine
  • 150 ml vegetable broth
    For the Sauce:
  • 200 g canned tuna, drained
  • 3 tbsp mayonnaise
  • 2 tbsp capers
  • 4 anchovy fillets, optional
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Preparation

  1. Heat oil in a pan and sear the pork on all sides and set aside.
  2. Add chopped carrot, celery, and onion.
  3. Pour in white wine and vegetable broth and simmer until reduced by half.
  4. Add back the pork and simmer for 10-15 minutes.
  5. Blend tuna, mayonnaise, capers, anchovies and lemon juice into a smooth sauce.
  6. If serving warm, heat the sauce gently before serving.
  7. Arrange pork slices on a platter and drizzle with tuna sauce.
  8. Garnish with capers and parsley.

Cooking with Beef

For best results cook the beef as a roast, slicing rare or well done to your liking.

Authentic Spaghetti Bolognese

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Spaghetti Bolognese is a popular Italian-inspired dish featuring a rich, slow-cooked minced meat (beef/pork) and tomato-based sauce, traditionally served over spaghetti with Parmesan cheese.

Ingredients

  • 400g ground beef (70-80%)
  • 200g ground pork
  • 1 small carrot
  • 1 small celery stalk
  • 1 medium onion
  • 2 tbsps olive oil
  • 120ml dry red wine (or stock)
  • 2 tbsps tomato paste
  • 500ml tomato puree 
  • salt, black pepper, to taste
  • 1-2 whole bay leaves
  • 120ml whole milk
Ragu alla Bolognese

Ragu alla Bolognese (Bolognese Sauce)

Method

  1. Cut the carrot, celery and onion very fine 
  2. In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
  3. Increase the heat to medium and add the ground beef and pork, stirring as the meat is cooking to break up the pieces.
  4. Once the meat has browned turned the heat up to high and add the wine.
  5. Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated.
  6. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf.
  7. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil).
  8. Stir occasionally.
  9. Finally remove the bay leaf and add the milk, simmer for a couple of minutes.
  10. Serve over cooked pasta, fresh or shop bought.

Options

  • Parmesan, fresh or packet
  • Fresh Herbs to dress
  • Halved cherry tomatoes to dress
  • Cooked peas or sweetcorn, to dress
Milk (or cream) is generally added if the pasta you are serving it with is a dry pasta, it is added at the end of the cooking time. But if you are using a fresh egg pasta, such as tagliatelle, adding it is optional.
Originally it was a key ingredient in authentic Bolognese sauce (Ragù alla Bolognese), added to tenderize the meat, cut the acidity of the tomatoes, and create a rich, silky, and creamy texture.
It is typically added as whole milk after the wine is simmered down but before adding or tomatoes then simmered until fully evaporated. 

Fresh vs Dried Pasta

In Italy, one is not “better” than the other. They serve different purposes. and knowing when Italians use fresh pasta vs dried pasta will completely change the way you cook.

Fresh Pasta (Pasta Fresca)

  • Made with flour + eggs 
  • Soft, tender texture
  • Cook time: 1–3 minutes
  • Often handmade
  • Higher moisture content
  • Best for delicate, butter-based or creamy sauces

Dried Pasta (Pasta Secca)

  • Made with durum wheat semolina + water
  • No eggs (traditionally)
  • Firm, elastic bite
  • Cook time: 8–12 minutes
  • Best for oil-based or tomato-based sauces
 

What Is The Best Red Wine To Use?

A medium-bodied red wine with a moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir is the best to use. Cooking wine is best avoided unless you know it’s origin. Wine you would drink is always the best choice. At a pinch, you can use white wine?

Storing Ragu alla Bolognese (Bolognese Sauce)

Any leftover sauce should be stored in an airtight container and refrigerated it will keep for up to 5 days in the fridge. The completely cooled sauce can also be frozen for up to 3 months. Thaw the sauce overnight in the fridge. It will look a little 

Beer Braised Pork Chops

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Beer braised pork chops, simmered with broth and herbs for a hearty dish, is perfect served with seasonal vegetables. Grill or Barbeque to finish (optional).

Ingredients

  • 4 bone-in or boneless pork chops
  • 1 small onion (sliced)
  • 3 cloves garlic (minced)
  • 1 cup brown ale beer
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil or butter
  • 1 tablespoon mustard
  • 1 tablespoon brown sugar (optional)
  • 1 teaspoon fresh thyme (or ½ tsp dried)
  • salt and black pepper, to taste

Instructions

    1. Pat dry and season both sides of the chops with salt, pepper, garlic powder, paprika.
    2. Heat oil or butter in a large skillet over medium-high heat.
    3. Sear pork chops for 3–4 minutes per side until golden brown.
    4. Remove and set aside.
    5. In the same pan, add sliced onion and cook until softened.
    6. Add garlic and cook for 30 seconds.
    7. Pour in brown ale, scraping up any browned bits from the pan.
    8. Add chicken broth, mustard, brown sugar (if using), and thyme.
    9. Stir and bring to a simmer.
    10. Place pork chops back into the pan.
    11. Spoon sauce over them.
    12. Cover and cook for 10–15 minutes, until pork is cooked through and tender.
    13. Remove chops to grill, BBQ as an alternative.

🍽️ Serving Ideas

  • Mashed potatoes 🥔
  • Rice or buttered noodles 🍝
  • Roasted vegetables 🥦

💡 Tips

Use a good-quality dark ale for deeper flavor
Add mushrooms for an earthy twist 
A splash of cream at the end makes the sauce extra rich

Apple Cider Pork Roast

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Four-Ingredient Apple Cider Pork is simply  roasting a seasoned pork loin alongside fresh apple in apple cider, serving with apple wedges or blending into a simple sweet gravy.

Ingredients

  • 500-750g pork loin or shoulder roast
  • savory dry rub
  • 3–4  apples peeled and cut into thick wedges
  • 300-400ml cider
  • soaked peppercorns, optional

The Rub

  • brown sugar
  • salt
  • pepper
  • garlic powder

Optional Gravy

  • 1 extra apple quartered around pork
  • 50ml brandy
  • 200ml beef broth
  • corn flour in 1 tbsp cider to thicken

Instructions

  1. Rub the pork roast generously on all sides with your seasoning rub.
  2. Place the pork in the center of the pan and surround it with the apple wedges.
  3. Pour the cider into the bottom of the pan.
  4. Bake at 180°c for 60–90 minutes (depending on weight).
  5. Spoon the cider juices over the pork and apples every 15-20 minutes.
  6. Serve the roast whole on the tray, surrounded by the caramelized apples and pan juices.
  7. Allow the meat to rest for 10 minutes before slicing to ensure it remains juicy.

Optional Gravy

  1. 5 minutes or so before the pork is finished, remove apple for gravy.
  2. Blend with the broth. and heat in a small pan.
  3. Reduce the heat and add the corm flour and brandy.
  4. Stir until thickened, lower the heat till ready to serve.

Canarian-Style Roasted Pork Leg

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Canarian Recipes: Pierna De Cerdo Asada Al Estilo Canario

The Canarian roasted leg is one of those dishes that evoke festivities, market Sundays, and gatherings around a table full of food. With its crispy skin, juicy meat, and a marinade of garlic, cumin, and oregano that tastes of tradition, it has secured a place at celebrations, roadside taverns, and late-night sandwiches.

Ingredients

  • 1 leg of pork (hind or fore, approx. 3–5 kg)
  • 8–10 cloves of garlic
  • 1 tablespoon of cumin
  • 1 tablespoon of oregano
  • 1 tablespoon of paprika
  • Coarse salt
  • Black pepper
  • 1 glass of white wine
  • 1 glass of stock or water
  • Olive oil
  • 2 bay leaves
  • Optional: thyme or rosemary

Preparing the Marinade

Mash the garlic with salt, cumin, oregano, paprika, and pepper.
Add a good splash of olive oil and a little wine until you form a paste.

Marinate the Leg

Make deep cuts in the skin and meat.
Rub the marinade all over the leg, ensuring it gets into the cuts.
Place the bay leaves on top.
Cover and let it rest for at least 12 hours in the fridge (24 hours is better).

Roasting

Preheat the oven to 180°C.
Place the leg in a large roasting tray, add the remaining wine and the glass of stock or water to the bottom.
Cover with aluminium foil.

Slow Roasting

Roast for 2.5 to 3 hours (depending on size), basting occasionally with its juices.
Remove the foil to crisp the skin.

Final Stages

Increase the Temperature
Raise the oven temperature to 220°C.
Roast for an additional 20–30 minutes until the skin is nice and crispy.
If it browns too quickly, lower the temperature slightly or cover it partially.

How to Serve

  • Sliced thinly with wrinkled potatoes and mojo
  • Shredded for market sandwiches
  • Drizzled with the roasting juices (liquid gold)

Tips

If you want extra crispy skin: dry it well with paper before marinating.
Marinating time is key: the longer it rests, the more flavour it develops.
The next day, it’s even better for sandwiches.

 

Canarian Fiesta Pork

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Canarian Recipes: Carne Fiesta

Fiesta meat is a traditional dish that is very popular in Tenerife. It consists of pork or sometimes beef,  usually lean meat, chops or ribs, which is marinated and then fried. It is commonly served at pilgrimages, local festivals and guachinches.

Ingredients
(Serves 4)

  • 1 kg of pork (chops,  chunks of lean meat or ribs)
  • 6–8 cloves of garlic
  • 1 tablespoon of sweet paprika
  • 1 teaspoon of dried oregano
  • ½ teaspoon of cumin
  • 2–3 bay leaves
  • 150 ml of dry white wine
  • 2 tablespoons of vinegar
  • Salt to taste
  • Olive or sunflower oil (for frying)

Preparing the Marinade
In a mortar (or blender), crush:

  • The garlic
  • The salt
  • The cumin
  • The oregano
  • Add the paprika, vinegar, and white wine.
  • Mix well until you have a fragrant marinade.

Marinating the Meat

  1. Place the meat in a large bowl. Add the marinade and bay leaves.
  2. Mix thoroughly to ensure all the meat is well coated.
  3. Cover and let it rest for at least 4 hours Ideally overnight in the fridge
  4. The longer it marinates, the more flavour it will have.

Cooking the Meat
Traditional method (commonly used in guachinches):

  1. Put the meat with all the marinade into a large frying pan or pot.
  2. Cook over medium heat until the liquid evaporates and the meat is tender
  3. Add a generous splash of oil. Fry the meat until it is well browned.

Pork Loin with BBQ and Orange Sauce

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Canarian Recipes: Lomo de Cerdo con Salsa Barbacoa y Naranja

Pork loin in barbecue and orange sauce is characterized by being sweet and sour, juicy and caramelized in a reduction of natural orange juice, BBQ sauce, honey and garlic, achieving tender meat and an intense flavor.

Ingredients

  • 500-750 g pork loin
  • 1 -2 medium oranges
  • Zest from unused ends of orange, optional
  • 200 ml BBQ sauce
  • 120 ml orange juice
  • 1-2 tbsp honey
  • 1 garlic clove minced, optional
  • 1-2 tsp cornflour in water, to thicken if needed
  • Oil, Salt, Pepper to taste
  • 1-2 tsp French mustard, or other mustard, optional
    Quantities are totally to personal taste.

Instructions

  1. Marinate the pork loin in BBQ sauce, orange juice, garlic, salt, pepper, honey for at least 1 hour, ideally 2.
  2. Preheat the oven to 350F (180C) while the sauce simmers.
  3. Cut off the ends of the oranges, slicing the half from the middle and optionally halving.
  4. Take zest from the ends if using. Remove and loosely chop the pulp from the ends.
  5. Heat the oil and sear the loin on all sides until golden brown. the set aside.
  6. Pour the remaining marinade into the pan with the orange pulp and zest and cook over medium-low heat for 15-20 minutes. Thicken if required.
  7. Spoon a little sauce over the bottom of the baking tray, place the loin in the middle with orange slices to the side.
  8. Cover the loin with a generous spooning of sauce and trickle a little on each orange slice. Retain the rest for serving.
  9. Bake for 30 – 40 minutes, removing once to re-baste.
  10. Remove from the oven and let the tenderloin rest for a few minutes before slicing it.
  11. In the meantime, warm the remaining sauce, to which you can add juices from the baking tray.
  12. Arrange the orange slices on a serving plate and place the sliced loin on top, drizzling with sauce.
  13. Serve with the remaining gravy.
    Note: Cloves are sometimes included but this is a taste many dislike.
    Often recommended to serve with mashed potato but there are many options. Run riot with roast veggies.

Easy Cheeseburger Bombs

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A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!

Ingredients

  • 500g ground beef (or a mix of beef and pork)
  • 150g grated cheddar cheese (or any melting cheese like mozzarella)
  • 50g grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)

For the Coating:

  1. Alternative to pastry: Mashed Potato, Instant works 🙂
  2. 2 pastry sheets
  3. Rolled thin, if preferred
  4. 50g breadcrumbs
  5. Alternatives: seeds, crushed nuts, crisps, cornflakes
  6. 20-30g grated Parmesan cheese
  7. 1 teaspoon garlic powder
  8. 1 egg, for egg wash, optional
  9. Sesame seeds, for topping, optional

 

Instructions

Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Meatballs

  • In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.

Shape the Bombs

  • Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
  • Flatten each portion into a disc.
  • Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
  • Roll the filled meat into a smooth ball.

Coat the Bombs

  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
  • Sprinkle over the pastry and lightly roll until integrated then cut into squares.
  • Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.

Bake the Bombs

  • Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
  • Bake for 30–40 minutes, or until golden brown and cooked through.

Serve and Enjoy