Moderately easy + Pork recipes (13)

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Baked Three Meat Cannelloni

Recipe by: Holly

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This hearty and delicious dish is best made with fresh pasta. You can substitute 500g of cannelloni cooked according to packet directions, then proceed as directed.

Carne de Porco à Alentejana (Portuguese Pork and Clam Stew)

Recipe by: John Pacheco

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An traditional Portuguese pork and clam stew. Serve with crusty bread - the juices are heavenly.

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Chicken and chorizo paella

Recipe by: Maggie Pannell

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A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful rice and vegetable dish. Camargue red rice is especially nutritious, with a higher fibre content even than brown rice, and a wonderful nutty texture.

Garlic and apple sausage rolls

Recipe by: HANKYPOOS

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This is a recipe that i invented when i was a student in Scotland and one in which i am asked to make every christmas for people.

Jerk Pork & Chicken

Recipe by: dvdfjojo

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This is a lovely fiery recipe for jerk marinade and makes loads so you may be able to freeze some for other jerk dishes too. Leave the marinade on for 24 hours and prick the meat cubes before you coat them so more of the lovely jerk taste penetrates the meat. The chargrilling of a barbecue combined with that bit of spice make for mouthwatering kebabs that are always the biggest hit at our barbecues.

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Maple barbecued pork

Recipe by: Shelleym59

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You can buy the belly pork in a whole piece and cut it into slices or else ask your butcher to do it for you. Make sure the strips are not too thick - no more than 1cm. An interesting and tasty alternative to pork ribs.

Mapo Tofu made easy

Recipe by: jswching

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Mapo tofu is a popular Chinese dish which is said to be originated from the Szechuan province. It is a combination of tofu (bean curd) and minced meat, usually pork or beef, in a spicy chilli- and bean-based sauce, typically a thin, oily and bright red suspension. Somehow, the Cantonese have adapted the mapo tofu in our own way and the spiciness is well accepted by most people.

Mary's Cornish Pasties

Recipe by: Mary Mrotek

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The Cornish Pasties made with the lard are the best. It makes the pastry and the rest of the pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat.

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Sausage and mushroom filo cases

Recipe by: donna cuellar

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These tasty little tarts are always the first things to go at my dinner parties. You need a mini muffin tin to make the filo cases, but you could also easily modify to make larger tarts in regular muffin tins. Choose your favourite mix of cheeses for the filling!

Spaghetti Bolognese (Pork)

Recipe by: William_T

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I have not included any herbs in this recipe. You can add basil, or oregano, or omit them entirely. I find that herbs are one of those rather personal preferences. The dish is entirely edible without them. Likewise I have omitted garlic for the same reason. If you want garlic in, that is fine, just crush 2 garlic cloves and add along to the veg.

Steak and Kidney Pie with Bacon and Mushrooms

Recipe by: Nat P

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A delicious steak and kidney pie including bacon, mushrooms and red wine. Excellent winter fare.

Tartiflette

Recipe by: tishtash

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This is a beautifull French dish that is perfect for a cold day. I came across this dish in a French market and looked up the recipe in a book. But when making I gave it a Welsh twist by adding a medium sized leek.

Wiener schnitzel (Viennese breaded escalope)

Recipe by: keletkezes

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Began eating these when I first went to Austria at age 3, and discovered the recipe from my fiancé's grandmother. A simple, easy and incredibly tasty method of cooking a variety of meats. Choose a healthier oil (sunflower, olive) for frying. I use quick cook chicken breast steaks and pork medallions cut thin and beaten too; traditionally veal is used. Serve with sauté potatoes and a green Styrian salad.