Pork Parcels Recipes

PORK PARCELS

Steps:

• Preheat oven 190°.
• Rip up 4 pieces of silver foil.
• Put a bit of butter on each and rub around in a circle.
• Place potato slices of the bottom of the foil.
• Place the thin sliced onions on top.
• Now place the pork on top on that.
• Add salt and pepper.
• Place a layer of mushrooms.
• Place on top one more layer of potatoes.
• Put a couple of drops of lemon on top.
• Bring the edges of foil together and twist shut.
• Bake 1 to 1 1/2 hours.

PORK PARCELS WITH MUSHROOMS

Steps:

• Preheat the oven to 350°F Take a large piece of foil, fold in half and place on a baking sheet.
• Place the seasoned flour on a plate and use to coat the pork chops.
• Heat the oil in a frying pan and quickly sear on both sides until golden brown, then place side by side inside the folded foil. Season to taste.
• Melt the butter in the pan, stir in the onion and mushrooms and saute for a few minutes until tender. Season to taste and spoon on top of the chops. Mix the cream with the mustard in a small bowl and drizzle over each chop.
• seal the edges of the foil together with a double fold, making sure there will be plenty of room for expansion.
• Bake for 45-50 minutes or until the parcel has puffed up.
• Open at the table for maximum effect and serve, spooning over all the delicious juices.

PORK PARCELS

Steps:

• Heat oven to 375°F.
• Warm the left over meat with barbecue sauce, vinegar, garlic,and onions cooking over the stove until the sauce reduces.
• Once reduced, stir in the cheese.
• Unroll dough and make Unroll dough and separate into 4 rectangles, then cut those rectangles into 8 squares making sure to seal the perforations in the dough.
• Place about 2 rounded tablespoons ground beef mixture on center of each square. Fold dough over filling, bringing the pointed edges to the center.
• Place on ungreased cookie sheet.
• Bake about 15 minutes or until golden brown.
• Remove from cookie sheet and serve immediately.

PORK PARCELS

Steps:

• 1. To the pork add the rice wine or sherry, light soy sauce, sesame oil and cornflour. Mix well. Leave to marinade for about half an hour. 2. In a large wok heat almost all the oil until it is smoking slightly. Deep fry the noodles until they are crisp. (Do not attempt to cook more than this quantity in one go the noodles puff up dramatically once they hit the oil). Drain the cooked noodles on kitchen paper and allow the oil to cool before carefully draining into a heat proof container to be used again. 3. When the pork has had time to marinade, heat a tablespoon of the reserved oil in the wok. Once it is smoking tip in the pork and stir fry for about a minute. Remove the pork, drain and set aside. 4. Carefully wipe out the wok add a tablespoon of oil and once it s hot add the garlic, onions and ginger. Stir fry for a few seconds before adding the carrots. After about a minute add the pepper and courgettes, the rice wine or sherry, hoisin and oyster sauce. After about three minutes, add the pork, stir well. 5. To serve take the pork mixture, lettuce leaves, chilli, crisp noodles and hoisin sauce to the table and invite people to make up their own pork parcels.