6 ways to prepare Genevan pork
Looking for inspiration for delicious pork dishes?
Look no further! In this article, we present 6 simple recipes to enjoy with Genevan pork.
Pork is one of the most versatile meats, because it can be prepared in so many different ways!
At Meaty, you'll find all the pork you need for these recipes.
Here are the recipes explored in this article:
1. Rack of pork with maple
Ingredients:
- 1 rack of pork with ribs
- 125ml (1/2 cup) pure maple syrup
- 30ml (2 tablespoons) butter
- 1 clove garlic, minced
- Basil and/or rosemary
- salt and pepper
Instructions:
- Mix the garlic and basil (or rosemary) with the butter and about half the maple syrup.
- Coat the top of the rack of pork with this mixture.
- Place the remaining maple syrup on the bottom of a broiler pan and add the meat.
- Roast in the oven at 230°C for 15 minutes, then at 190°C for 1 hour and 15 minutes (up to 67°C for those with a probe).
- Baste every 15 min with maple syrup and broth.
- Season to taste.
- Serve with the maple sauce made from the bottom of the drip pan.
Rack of pork chops with rind, min. 500g, 32 CHF/kg
1
250g
2. Pork neck roast with onion sauce
Ingredients:
- 1 ovenproof dish
- 1 kg pork roast (neck)
- 1.5 teaspoons salt
- 1 tablespoon mustard seeds
- 1 dl meat stock (available from Meaty)
- 250 g onions, chopped
- 1 dl white wine
- roasting cream
- 1.5 dl full cream
- salt, pepper
Instructions:
- Season meat and place in dish. Brush with roasting cream. Arrange onions next to meat.
- Roast for 15-20 min in the middle of an oven preheated to 240°C. Reduce temperature to 160°C. Deglaze with white wine and stock. Bake for 1h15-1h30. Baste occasionally with cooking juices.
- Keep the meat warm in the switched-off oven. Blend the onions and juices, strain if necessary, and place in a frying pan. Stir in cream, cook until smooth and season.
- Dredge onion rings in flour, tapping to remove excess flour. Grill in butter or roasting cream.
- Cut roast into slices approx. 0.5-1 cm thick. Arrange on preheated plates, drizzle with sauce. Garnish with onion rings and rosemary. Serve hot.
Pork neck roast, 32 CHF/kg
1
500g
3. Pork ribs with bbq
Ingredients:
- 2 pork spare-ribs
- 2 tablespoons honey
- 3 knife-tips chili powder, hot
- 3 knife-tips ground black pepper
- 3 knife-tips ground cinnamon
- 2 tbsp rosemary, chopped
- 2 tsp sweet paprika powder
- 1 tablespoon sugar
- 4 tbsp olive oil
- 3 garlic cloves, chopped
- 1 dl apple juice
- 2 teaspoons salt
Instructions:
- Combine all ingredients except salt in a dish and brush ribs with mixture.
- Cover the marinated meat and refrigerate for 24 hours. Chill the rest of the marinade.
- Preheat oven to 160°C (convection oven) or 180°C (convection oven). Line the baking tray with baking parchment and place two small ovenproof ramekins on top. Remove the spare-ribs from the fridge, allow the marinade to drain slightly, season with salt and place the spare-ribs on the ramekins.
- Every 15 minutes or so, brush the ribs with the marinade.
- After 60 to 70 minutes, remove from the oven, slice along the bone with a sharp knife and serve immediately.
Pork ribs, CHF 30/kg
1
500g
4. Pork stew with mustard
Ingredients:
- 800g pork stew
- 1 teaspoon salt
- 2 tablespoons white flour
- oil
- 3 dl meat stock
- 2 bay leaves
- 2 tablespoons wholegrain mustard
- 2 tsp liquid honey
- 1 dl half-cream
- salt, pepper
Instructions:
- Pat the meat dry with paper towels, then toss in flour mixed with salt and pepper. Heat the oil in a casserole dish and sear the meat in portions.
- Return all the pieces of meat to the casserole, add the stock and bay leaves. Cover and simmer on a low heat for approx. 1h30, stirring occasionally.
- Add mustard, honey and cream, reheat briefly and adjust seasoning if necessary.
Shoulder stew, 24 CHF /kg
1
500g
5. Danish-style pork roast (flaeskesteg)
Ingredients:
- 1.5 kg boneless pork roast, with rind
- 200g onions
- salt
- 30g butter
- 2 tablespoons flour
- 50cl broth or meat cooking juices
- 5 cl fresh cream
- 1 tablespoon redcurrant jelly
Instructions:
- Score the skin of the roast (rind) from top to bottom, and rub with salt. Place the roast in an ovenproof dish with the chopped onions and 1 L water.
- Place in the still-cold oven and bake for 1 h 30 at 200°C. For a crisp, golden skin, turn down to 150°C/th. 5 at the end of baking.
- Let stand for 20 minutes before serving.
- Prepare the sauce. In a saucepan, melt the butter with the flour, stock, cream and a little redcurrant jelly.
- Serve sliced with sauce on the side.
Tenderloin roast with rind, 47 CHF/kg
1
500g
6. Caramel pork
Ingredients:
- 1.5kg pork loin
- 5cs soy sauce
- 1cs allspice (cinnamon, cloves, nutmeg, ginger)
- 1cs ginger
- 0.5L chicken stock (available from Meaty)
- 25g sugar
Instructions:
- Cut the pork into bite-sized pieces. Brown for 5 minutes in a heavy-bottomed casserole dish with a little oil. Remove as soon as colored.
- Pour the stock into a bowl and add the four-spice blend, ginger and soy sauce. Mix well and save the stock for later.
- Prepare the caramel with all the sugar and water in a saucepan. As soon as the caramel has browned, pour in the stock all at once (watch out for splashes). The caramel will harden rapidly, so keep stirring with a wooden spoon to dilute it little by little in the stock.
- As soon as the caramel has dissolved in the stock, plunge in the meat. The stock should cover the meat. Bring to the boil over high heat, stirring the meat to prevent it from sticking. When all the water has evaporated, giving way to a caramel syrup, the dish is ready.
Pork neck in pieces, 32 CHF/kg
⚠️ Ask for "loin in pieces" in comments
1
500g
