Autumnal Pork Recipes

Autumnal Pork Recipes

Autumn is definitely making its presence felt this week and you can’t help to feel extremely relieved for the gardeners and green growers as they receive some much needed rain. The cooler weather also has me gravitating to the kitchen pulling out the slow cooker and my big one pot pots.

To celebrate all things autumnal and to also make use of the lovely pork products Woody’s have coming available later this month, I recently made these rather tasty, quick and very family friendly pork dinners for my family.

Black Bean Pork Fried Rice (pictured above, serves 2)

Sesame oil and vegetable oil for frying
4 spring onions, chopped
1 large free-range egg
1 tbsp soy sauce
250g Steamed Rice (I use SunRice Brown)
2 x pork loin steaks, fat removed, cut into thin strips
Broccoli florets, capsicum strips, pak choi, green beans, sliced red onion, 1 clove crushed garlic
120g black bean sauce

Heat a dash each of sesame oil and vegetable oil in a large wok, then add the spring onions and fry for 2-3 minutes. Add the egg and stir until scrambled, then pour in the soy sauce.

Cook the rice for 2 minutes in the microwave, then add to the wok and stir to combine. Tip into a bowl, set aside and keep warm.

Add the rest of the sesame oil and vegetable oil to the wok, season the pork strips, then fry them over a high heat for 3-4 minutes until just golden all over.

Add the vegetables with a splash of water and fry for 2-3 minutes.

Pork Chops with Feiloas (serves 4)

4 x Pork Chops
6 Feijoas
1 red onion, sliced
1 clove garlic, crushed
4 zucchini, sliced into strips
2 large capsicum, sliced
1/4 c verjuice

Rub pork chops with olive oil, sprinkle with salt and pepper and fry in a heavy-based pan for 5 minutes either side. Set the meat aside to rest.

Add thick, peeled feijoa slices to the pan juices and fry 3 minutes, turning once then deglaze then pan with verjuice. Keep warm

While the pork chops are cooking, saute red onion and garlic for 2-3 mins, then add the capsicum and zucchini and cook until just tender.

To serve, rest the pork chop on top of the vegetables then arrange the feijoa on top of the pork.


Stir in the black bean sauce and warm through for 1 minute.

Finally, add the egg-fried rice and serve immediately.