Classic European Pork Meat Recipes: Exciting Dishes to Explore with Pork Meat

Table of contents :
Introduction
Recipe 1: Swiss Pork with Mushrooms
Recipe 2: Polish Pork with Cabbage (Haluski)
Recipe 3: Italian Pork Tenderloin with Pasta
Recipe 4: German Pork Schnitzel
Recipe 5: Finnish Karelian Three Meat Stew
Recipe 6: Afelia – Cyprus Style Pork
Recipe 7: Ukrainian Pork Stir Fry
Recipe 8: Austrian Schweinbraten-Slow Roasted Pork
Recipe 9: Swedish Fläskfilé Med Äppeln – Pork Fillet with Apple.
Recipe 10: British Roast Pork.... With Crackling
Recipe 11: Spanish Pork with Olives
Recipe 12: British Thyme Flavored Pork with Cider Sauce
Recipe 13: Romanian Chiftele - Meatballs
Recipe 14: Croatian Pork Steaks in Wine
Recipe 15: Portuguese Marinated Pork Chops
Recipe 16: Hungarian Pork Chops
Recipe 17: Czechoslovakian Pork Soup
Recipe 18: Norwegian Kjøttkeker – Meatballs
Recipe 19: French Pork Cassoulet
Recipe 20: Maltese Oven Baked Pork –Mazzal Il Forn
Recipe 21: French Style Pork with Mushrooms
Recipe 22: Latvian Pork Stroganoff - Kurzeme Stroganoff
Recipe 23: German Slow Cooked Pork with Red Cabbage
Recipe 24: Kavarma- Bulgarian Pork Stew
Recipe 25: Irish Pork with Autumn Fruit
Recipe 26: Greek Oven Baked Pork with Aubergines
Author's Afterthoughts
Biography

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Classic European Pork Meat Recipes Exciting Dishes to Explore with Pork Meat

By: Layla Tacy

Copyright © 2021 by Layla Tacy

License Notes The content of this publication is protected by national and international copyright laws. Hence, you may not reproduce, edit, copy, print, or distribute any part of it, except with express permission of the author. The author also reserves the right not to be liable for any inference, assumption, or misinterpretation which might lead to any form of damage.

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Table of Contents Introduction Recipe 1: Swiss Pork with Mushrooms Recipe 2: Polish Pork with Cabbage (Haluski) Recipe 3: Italian Pork Tenderloin with Pasta Recipe 4: German Pork Schnitzel Recipe 5: Finnish Karelian Three Meat Stew Recipe 6: Afelia – Cyprus Style Pork Recipe 7: Ukrainian Pork Stir Fry Recipe 8: Austrian Schweinbraten-Slow Roasted Pork Recipe 9: Swedish Fläskfilé Med Äppeln – Pork Fillet with Apple. Recipe 10: British Roast Pork.... With Crackling Recipe 11: Spanish Pork with Olives Recipe 12: British Thyme Flavored Pork with Cider Sauce Recipe 13: Romanian Chiftele - Meatballs Recipe 14: Croatian Pork Steaks in Wine Recipe 15: Portuguese Marinated Pork Chops Recipe 16: Hungarian Pork Chops Recipe 17: Czechoslovakian Pork Soup Recipe 18: Norwegian Kjøttkeker – Meatballs Recipe 19: French Pork Cassoulet Recipe 20: Maltese Oven Baked Pork –Mazzal Il Forn Recipe 21: French Style Pork with Mushrooms Recipe 22: Latvian Pork Stroganoff - Kurzeme Stroganoff Recipe 23: German Slow Cooked Pork with Red Cabbage

Recipe 24: Kavarma- Bulgarian Pork Stew Recipe 25: Irish Pork with Autumn Fruit Recipe 26: Greek Oven Baked Pork with Aubergines Author's Afterthoughts Biography

Introduction

If you have ever been clueless as to what type of meat you can get creative with, pork is the clue that you seek. With its ability to be prepared in any form and featured in different recipes, it just takes the meat game up a higher notch. Pork has a lot to offer you for your BBQ weekend hangouts, weeknight dinners, family buffets, party appetizers and so much more!!! Discover the deliciousness and versatility of pork in this classic European cookbook! XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Recipe 1: Swiss Pork with Mushrooms

This is a really straightforward recipe that even children seem to enjoy! Yield: 4 people Cooking Time: 1 hour List of Ingredients: 1/2 kg. / 1 lb. boneless pork loin 1 chopped onion sliced mushrooms (8 oz.) 2 tbsp. olive oil ½ teacup sour cream or Greek yoghurt ¼ teacup chicken stock 1 tsp. lemon juice 2 tbsp. chopped fresh parsley Salt and freshly ground black pepper. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Cut the pork into thin strips – cutting against the grain of the meat. In a large frying pan, heat the oil on a moderate heat. Fry the pork pieces

in batches, stirring continuously until they are lightly browned. Drain and keep warm. Add the mushrooms to the oil and fry until transparent. Add the mushrooms, salt and pepper. Cook for about 5-6 minutes until the mushrooms are soft. Return the meat to the pan, add the stock and the cream and warm through – being careful not to let the mixture boil. Add the lemon juice. Serve straight away with rice, green vegetables and bread to mop up the lovely sauce! N.B If you want to serve another traditional Swiss specialty, Rösti potatoes taste delicious with this dish!

Recipe 2: Polish Pork with Cabbage (Haluski)

This is a very traditional Polish dish, and every family there has its own version that has been handed down through the generations... Yield: 8 people Cooking Time: 1 hour 20 minutes List of Ingredients: 8 pork chops (about 675g) 2 chopped large onions 1 chopped large cabbage 450g flat egg noodles (1 lb.) 4 tbsp. butter 1 tbsp. garlic granules Salt & freshly ground black pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Season each of the pork chops by rubbing with garlic granules, salt and black pepper.

Melt half the butter in a large pan and brown the onions, keeping the onions to one side. Fry the chops until browned on both sides and drain. Set chops to one side to keep warm. Add a little water to the frying pan add the cabbage and cook for a few minutes. In a separate saucepan, boil the pasta or noodles in plenty of lightly salted water until cooked. Drain and mix in the remaining butter. Cut up the pork chops into small pieces and mix with the cabbage and cooked noodles. Serve immediately in warmed bowls.

Recipe 3: Italian Pork Tenderloin with Pasta

Pork is a popular meat in Italy, and there are numerous regional dishes to enjoy such as Arista al Latte which is a Tuscan dish in which pork is cooked in milk to make it incredibly tender. This colorful dish hails from Milan and is big on flavor, combining pork with tomatoes, peppers and, of course, pasta... and the best news of all is that it can be made in just 1 pot! Enjoy! Yield: 4 people Cooking Time: 30 minutes List of Ingredients: 1 lb. pork tenderloin 2 teacups sliced mushrooms 2 chopped large onions 1 deseeded and chopped red pepper 1 can tomato sauce with basil 2 chopped garlic cloves 1 tbsp. butter (15 ml.) 2 tbsp. plain flour 2 tbsp. chili powder 750 ml. milk

/ 80 oz. penne pasta (or similar) 15 ml. / 3 tbsp. vegetable oil XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: In a large pan, melt butter. Add the vegetable oil, and cook the mushrooms, onions, garlic, and red pepper for a few minutes until onion is soft. Place to 1 side. Cut the pork tenderloin into 1 inch (2.5cm) cubes. Put the flour, chili powder, salt and pepper into a plastic bag. Add the meat and toss well until all the pieces are covered in flour. Put the pan back on the heat, add the floured pork and any remaining flour. Cook until pork is brown all over. Add the milk, pasta and tomato sauce. Bring to a boil, stirring constantly. Reduce the heat and cover the pan. Simmer for 15 minutes or until pasta is al dente – just tender to eat. Serve immediately with a large bowl of green salad and some fresh bread...a glass of Italian wine is perfect too!

Recipe 4: German Pork Schnitzel

This must truly be one of the best known pork dishes of all! Everyone who travels to Germany on holiday is keen to try the pork schnitzel or its popular cousins – Jägerschnitzel (Hunter’s Schnitzel) which is accompanied by a creamy mushroom sauce and Zigeunerschnitzel (Gypsy Schnitzel) served with a colorful bell pepper sauce. In nearby Austria, the most popular schnitzel is the classic Wiennerschnitzel which tastes very different as it is made with veal. Yield: 4 people Cooking Time: 30 minutes List of Ingredients: 4 boneless pork chops ½ teacup well-seasoned plain flour 1 teacup plain white breadcrumbs 2 beaten eggs Vegetable cooking oil 2 lemons, cut in half Sprigs of fresh parsley. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: The first task is to prepare the meat. Place 1 of the pork chop between 2 sheets of kitchen and pound with a rolling pin or meat tenderizer until the meat is very thin (about .5 cm/ ¼ inch thick}. Repeat the process with the other chops. Dip each chop in turn, firstly in the seasoned flour, then the beaten egg, followed by the breadcrumbs. Place each coated schnitzel on a large plate. Heat enough cooking oil in a deep frying pan for the schnitzel to be completely covered. Heat the oil until very hot (test with a small piece of bread which should start to cook instantly) Fry the Schnitzels for about 2-3 minutes on each side until a lovely golden brown. Lift each schnitzel out of the oil and drain on kitchen paper. Pop on a warmed serving plate and garnish with lemon wedges and fresh parsley. Serve immediately with French fries and a large green salad.

Recipe 5: Finnish Karelian Three Meat Stew

In Finland, pork is one of the most popular domesticated foods, and about 30% of pork is bought as sausages – makkara - either pure pork sausages or ones made with several meats. The Finns are great hunters, so there are often more unusual meats on the local menus including moose, bear and deer. This is a very traditional casserole which combines the flavors of 3 different meats. Yield: 6-8 people Cooking Time: 5 hours List of Ingredients: 450 g. / 1 lb. beef, cut into small cubes (about 2.5 cm/1 inch) 450 g. / 1 lb. lamb, cut into larger cubes 450 g. / 1 lb. pork, cut into larger cubes 4 chopped medium onions 4 bay leaves 1 tsp. allspice Salt and freshly ground black pepper.

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Preparation: Heat the oven to 275C/ Gas 1 In a large casserole layer the meat with the allspice, salt and pepper. Cover the casserole and put in the oven for about 4.5 hours- the meat should be lovely and tender and will have cooked in its own juices to make a light gravy. Remove the bay leaves and serve with new potatoes and green vegetables.

Recipe 6: Afelia – Cyprus Style Pork

The sunshine island of Cyprus is well known for its vine covered terraces and fruity red wines. Afelia is a delicious traditional dish made with cubes of pork cooked in red wine, and it often features in a Mezédhes – the large array of different dishes that are shared and enjoyed by friends, and it is more like a banquet than a meal! Yield: 4-6 people Cooking Time: overnight plus 4 hours List of Ingredients: 1 kg. lean pork cubes (2 lb.) ½ glass tumbler vegetable oil 1 glass tumbler red wine (about 250 ml.) 2 tbsp. crushed coriander seeds 1 cinnamon stick Salt and freshly ground black pepper. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Marinade the meat in the wine with the spices overnight. Lift the meat out of the wine, drain well and keep the wine mixture for

later. Season the pork cubes generously with salt and pepper. Fry the pork cubes gently in the oil to brown and crispy on the outside. Remove the meat from the pan. Wipe the inside of the pan with kitchen paper to remove all oil. Place the meat back in the pan and add the red wine (the meat needs to just be covered, so add a little more if needed). Bring to a boil, cover the pan and reduce to a gentle simmer. Continue simmering for about 30 minutes. Remove the cinnamon stick and add the coriander and cook for a further 5 minutes. Serve with mashed potatoes, rice or pourgouri and a selection of green vegetables.

Recipe 7: Ukrainian Pork Stir Fry

If you really wanted to make this dish in the authentic Ukrainian way, you would add one extra ingredient – salo which is cured pork fat and is a really popular food in Ukraine, usually served with garlic and pickles and a shot of vodka. The recipe is nice and easy to prepare which definitely makes it popular.... Yield: 4 people Cooking Time: 40 minutes List of Ingredients: 450 g. /1 lb. pork tenderloin, cut into cubes 1 chopped large onion 2 bay leaves 4 black peppercorns Handful of fresh dill 700 g. thinly sliced potatoes (11/2 lb.) Salt and freshly ground black pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Boil a large pan of salted water and cook the sliced potatoes for 10 minutes. Leave the potatoes to cool In a casserole, cook the pork on the hob for about 5 minutes in its own fat. Add the bay leaves, onion, and black peppercorns. Mix and cook for 5 minutes. Add the potato to the casserole. Season to taste. Stir everything thoroughly. Then, cook the dish on moderate heat for another 15-20 minutes. Serve on a warm dish, decorated with dill and accompanied by some green vegetables.

Recipe 8: Austrian Schweinbraten-Slow Roasted Pork

The Austrians thoroughly enjoy meat, and pork is one of the most popular meats where this delicious recipe really develops the taste of the meat. Serve the meat with roasted potatoes, some red cabbage and a tasty gravy or wine sauce. Yield: 6 people Cooking Time: overnight plus 4 hours List of Ingredients: 2 kg. joint of pork shoulder (4 lb.) 4 garlic cloves 1 tbsp. salt 2 tbsp. ground black pepper 2 tbsp. ground coriander seeds 2 tbsp. ground caraway seeds 1 tbsp. ground cumin seeds ½ l. water (1 pint) XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Prepare the joint by scoring the skin in a diamond pattern using a sharp knife – but only make cuts that score the skin and fat – not down to the meat. Peel the garlic and cut the cloves into little sticks (you will be pressing these into the meat). Turn the joint skin side down and using a knife, make small holes to insert the garlic sticks. Stand the meat skin side up in a deep casserole dish and rub the skin generously with the salt, pepper and the spices. Cover the meat and leave in a cool place overnight to absorb all the flavors. Heat the oven to 150C/Gas 2 Pour the water around the meat (the water should be about 2.5 cm/1 inch deep). Cover the casserole with its lid. Place the casserole in the oven and cook as slowly as possible (about 3.5 hours), basting the meat every 30 minutes, Every 30 minutes, increase the oven temperature by 100C – for the final hour, increase the temperature to 220C /Gas 7 and for the final 45 minutes, remove the casserole lid.

Recipe 9: Swedish Fläskfilé Med Äppeln – Pork Fillet with Apple.

This is a very popular dish in Sweden, particularly in the southwest of the country near the town of Kivik which is the heart of the apple growing area. A variety of different types of apples are grown there, but local cooks choose a couple of tart apples as they complement the pork well. Yield: 4 people Cooking Time: 3-4 hours List of Ingredients: 450 g. / 1 lb. pork fillet 3 tbsp. vegetable oil 1 tbsp. mild mustard such as French Dijon mustard 2 apples, peeled, cored and sliced 2 thinly sliced onions ½ teacup chicken stock 1 tbsp. butter Salt and freshly ground black pepper Handful of fresh thyme leaves. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Preheat the oven to 220C/Gas mark 7. Trim any skin off the pork fillet. Brush the pork all over with a tsp. of the oil and then sprinkle generously with salt. Heat the remaining vegetable oil in a roasting tin on the hob. When the oil is hot, add the pork and brown the meat and then turn over and brown. Transfer the meat to a plate. In the roasting tin, cook the apple and onions, black pepper and thyme. Cook the mixture for about 5 minutes, stirring continuously until the apples have softened. Place the pork on top of the apple mixture. Brush the meat with the mustard and the cook in the oven for 15 minutes. Remove the meat from the roasting tin and keep warm. Heat the apple and onion mixture on the hob. Add the chicken stock and simmer for ten minutes until the mixture has thickened. Add the butter and stir till melted. Transfer the mixture to a heated serving plate, place the pork fillet on top and serve with mashed potatoes and a selection of fresh vegetables.

Recipe 10: British Roast Pork.... With Crackling

The British love a good Sunday roast to share with family and friends. Beautifully cooked roast beef and Yorkshire pudding are the favorite, with roast pork and crackling where it is accompanied by apple sauce a very close second...the great thing about roast pork is that it is great value for money and can be served cold the following day with jacket potatoes and chips, and it tastes equally good. Yield: 6 people Cooking Time: 2.5 hours List of Ingredients: 2 kg./ 4 lb. loin of pork (the top bone removed if you can) 1 peeled small onion 4 tbsp. milk Handful of sea salt XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Pre-heat oven to very hot i.e. 240C/Gas mark 9. Score the skin of the pork in a criss cross pattern using a sharp knife and rub the skin with salt and the milk.

Now place your pork in a baking tin, skin-side up. Cut the onion into thick chunks and slide under the meat. Place the meat in the oven and roast for 25 minutes. Reduce the heat to 190C/Gas 5. For the total cooking time, allowing 25 minutes per pound – so for this size of joint about 2.5 hours. Test the meat by inserting a skewer into the thickest part – the juices from the meat should run clear. Remove the meat from the oven and let it rest for 30 minutes before carving. Serve the roast pork with roast potatoes and parsnips, a selection of green vegetables and plenty of apple sauce.

Recipe 11: Spanish Pork with Olives

This delicious casserole is like ‘Spain on a plate’ with a tasty combination of pork, tomatoes, onions and, of course, olives. Pork is great to cook with as it easily absorbs other flavors, and the bay leaves and thyme really make the difference! Yield: 4-6 people Cooking Time: 2 hours List of Ingredients: 1 kg. / 2 lb. cubed tender pork 275 ml. fruity red wine 450 g. /1 lb. small potatoes 50 g. pitted green olives (2 oz.) 50 g. pitted black olives (2 oz.) 2 chopped medium onions 450 g. skinned and chopped tomatoes 1 red pepper, deseeded and cut into thin strips 2 bay leaves 4 tbsp. olive oil Salt & freshly ground black pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Preheat the oven to a low heat of 140C (gas mark 1) Heat the oil in a frying pan. Fry the pork cubes until they are crispy and golden brown. Drain the pork and keep warm in a casserole dish. Fry the onion and pepper gently for about 5 minutes. Add all the tomatoes, thyme, red wine, olives and bay leaves. Bring the pan to the boil and then reduce heat to a gentle simmer. Season the vegetables with salt and pepper. Pour the sauce over the pork cubes in the casserole, cover and cook in the oven for about 60 minutes. Add the small potatoes to the casserole and cook for a further 45 minutes. Check that the potatoes are nice and tender. Serve the casserole with a colorful selection of vegetables.

Recipe 12: British Thyme Flavored Pork with Cider Sauce

British pork really tastes good, and its perfect accompaniment is a traditional English cider and plenty of fluffy mashed potatoes. Yield: 6 people Cooking Time: 1 hour 45 minutes List of Ingredients: 1 rolled boneless pork loin (weighing about 1.5 kg ) Handful of fresh thyme 150 ml. dry cider 100 ml. double cream Sea salt XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Preheat the oven to 200 C / gas 6. Rub salt into the skin of the pork for delicious crisp crackling.

Sprinkle the bottom of the roasting tin with the thyme and stand the pork on top. Roast for about 45 minutes. When the 45 minutes is up, add parboiled potatoes and parsnips to the roasting tin. Roast the meat for a further 45 minutes. Remove the pork from oven and leave to rest for 10 minutes. 6 Pour off any excess fat and remove thyme from the roasting tin. Add cider to the remaining meat juices in the pan and bring to the boil for 2-3 minutes. Turn off the heat and stir in the cream, return the pan to a gentle heat to heat through. Slice the pork land serve with the roast potatoes and parsnips or lots of mashed potatoes (to mop up the sauce) and a variety of green vegetables.

Recipe 13: Romanian Chiftele - Meatballs

Pork is a very popular meat in Romania and is found in meatballs, sausages, as well as specialty dishes such as Sarmak- pork mince cooked with rice and served in cabbage leaves. Tochitura is a popular pork casserole, whereas Mosaic Sniftel is a regional dish from western Romania made with pork and different meat with a mushroom layer between. Slanna is a popular snack too and is pork fat that has been roasted until crisp. As far as meatballs go, these are amongst the best. Yield: 6 people Cooking Time: 30 minutes List of Ingredients: 1 kg. / 2 lb. minced pork 1 finely chopped large onion 2 grated medium potatoes 2 eggs 4 tbsp. vegetable oil ½ teacup breadcrumbs ¼ teacup finely parsley ¼ finely chopped dill Salt and freshly ground black pepper.

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Preparation: In a frying pan, add a tbsp. of vegetable oil and cook the onion. Add the potato and cook until soft. Set to one side. In bowl add the potato, onion, minced pork, eggs and breadcrumbs and season to taste. Add the parsley and dill and mix until well blended. Divide the mixture into tbsp. and then roll each spoonful into a ball. Add more vegetable oil to the frying pan and fry the meatballs until golden brown on all sides Serve the meatballs on a bed of buttered spaghetti, accompanied by a jug of homemade tomato sauce and some grated cheese.

Recipe 14: Croatian Pork Steaks in Wine

Croatian cuisine is interesting as it is very regional. with each area having a rich repertoire of recipes that have been handed down through the generations. The recipes have been influenced by the country’s neighbors and the seasonal produce that is available. This is a popular dish made with one of the most popular spices – paprika which certainly gives it some zing! Yield: 4 people Cooking Time: 30 minutes List of Ingredients: 1 kg. pork steak, divided into 4 steaks ( 2 lb.) 1 chopped medium onion 30 g. butter 2 tbsp. olive oil 3 tsp. red paprika 1 tbsp. flour 2 teacups good chicken stock 1 teacup white wine 250 g. sliced mushrooms

1 spoon tomato purée 150 g. sour cream (4 oz.) Salt and freshly ground black pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Melt the butter in a large frying pan Fry the steaks for about 2 minutes on each side to brown. Remove from the pan, drain excess on some kitchen paper and keep warm. Fry the chopped onion and paprika together over a gentle heat for 5 minutes. Add the mushrooms and tomato purée and cook over a medium heat for a few minutes until the mushrooms soften. Add the paprika and flour and continue cooking for another 2 minutes. Remove from the heat and add the wine a little at a time, stirring continuously. Repeat with the stock. Add the meat and cook over a medium heat for about 15 minutes. Turn off the heat, add the cream, stir well and serve with mashed potatoes or rice and green vegetables.

Recipe 15: Portuguese Marinated Pork Chops

Pork is the most popular meat in Portugal, and as the country has such a real passion for seafood, it is not surprising that one of the most popular dishes is pork with clams! Portuguese cooking includes plenty of spices, and in this dish, piri – small chilies- certainly provide warmth to the flavor! Yield: 4-6 people Cooking Time: overnight plus 45 minutes List of Ingredients: 1 kg. / 2 lb. pork shoulder, cut into bite sized cubes ½ teacup freshly squeezed lime juice 5 minced garlic cloves 1 tbsp. red sweet pimento paste ⅓ cup fresh squeezed lime juice 1 cup white wine 2 tbsp. vegetable oil 1 tbsp. hot piri piri sauce

Salt and freshly ground black pepper. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: In a large bowl put the garlic, pimento paste, lime juice, white wine and piri sauce. Season the mixture well. Add the pork pieces to the wine mixture. Mix well so that the meat is well covered. Cover the bowl with kitchen film to seal and refrigerate overnight. Heat a large deep pan on the hob over a medium heat. Add the meat and the marinade and bring to a gentle simmer. Continue to cook for about 30 minutes (with the pan uncovered) until the sauce has reduced and thickened. Test to ensure the meat is cooked Serve with rice and colorful vegetables

Recipe 16: Hungarian Pork Chops

Hungarian cuisine – or to give it its proper title, Magyar cuisine includes many different stews and casseroles. The most famous of them is probably Goulash which is more like a hearty soup and is seasoned with paprika... a variation is Paprikash which is a far richer casserole – again flavored with paprika. Hungarian cooks like to mix different types of meat in their casseroles and also like to add seasonal fruits such as apricots and plums. Casseroles are usually served with noodles and dumplings. Yield: 4 people Cooking Time: 40 minutes List of Ingredients: 4 boneless pork chops 1 chopped large onion 4 tbsp. olive oil 4 tsp. paprika 1 tsp. thyme 2 bay leaves 100 ml. beef stock (4 fl. oz.) 100 ml. white wine (4 fl. oz.) 100 ml. Greek yogurt (4 fl. oz.)

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Preparation: Heat half of the oil in a non-stick frying pan over a medium heat. Add the pork chops and brown on both sides – this takes about 6 minutes altogether. Remove the chops and keep warm on a plate. Add the remaining oil and fry the paprika for 1 minute. Add the onions and cook over a gentle heat for 5 minutes. Add all the remaining ingredients – except the yogurt. Bring the mixture to the boil. Return the chops to the pan. Cover and simmer gently for 20 minutes. Uncover the frying pan and increase the heat so that the sauce thickens. Remove the chops and place on a serving plate. Turn off the heat. Remove the bay leaves from the sauce. Stir in the yoghurt and pour the sauce over the chops. Serve with noodles or mashed potatoes.

Recipe 17: Czechoslovakian Pork Soup

Would you believe it... the national dish of the Czech Republic is pork...? Veprova Pecene – roast pork with dumplings and sauerkraut which is traditionally enjoyed by families everywhere there on Sunday... In the Czech Republic, there are many different pork dishes to enjoy including several made with pork cheek. For something a little different, why not try this delicious soup – and if you would prefer a hearty broth, just add some extra rice to thicken the soup. Yield: 4 people Cooking Time: 1 hour 45 minutes List of Ingredients: 375 g. / 12 oz. pork shoulder, cut into small cubes 1 finely sliced large onion 2 finely diced carrots 2 crushed garlic cloves 6 tbsp. long grain rice 6 teacups well flavored vegetable stock 2 tsp. chopped fresh marjoram Salt and freshly ground black pepper 2 tbsp. sour cream.

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Preparation: Put the pork cubes, carrot, onion and crushed garlic in a large pan. Add the stock. Bring to a boil, cover and simmer for 75 minutes until the pork is nice and tender. Skim any fat from the surface of the soup and then add the rice and marjoram plus salt and pepper to taste. Simmer for another 15-20 minutes until the rice is soft. Pour into individual soup bowls and add a tsp. of sour cream to each bowl to decorate. Serve with plenty of fresh crusty bread.

Recipe 18: Norwegian Kjøttkeker – Meatballs

Pork is a popular meat in Norway, and one of its most popular recipes is KjØttkeker which is served with lovely thick gravy flavored with cream and wine. Pork is popular throughout the year in Norway and even features on the Christmas menu when Ribbe is served – these are huge chunks of pork ribs served still with their fat on. This delicious meatball recipe combines both beef and pork for extra flavor.... Yield: 6 people Cooking Time: 50 minutes. List of Ingredients: 125 g. / 8 oz. lean beef mince / 8 oz. pork mince 1 egg 2/3 teacup fresh bread crumbs ½ teacup milk 1 skin removed whole onion 6 tbsp. butter

½ l. / 1 pint chicken stock 1/2 tsp. each of ground pepper, nutmeg, all spice & ginger 4 cups chicken gravy ¼ teacup sour cream ¼ teacup red wine Salt and freshly ground black pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Mix together the two types of mince and the egg. Make a well in the middle of the mixture and add the breadcrumbs and the milk plus all the spices and blend the mixture really well Form the mixture into balls the size of table tennis balls and place on a large plate... Heat a third of the butter and fry a third of the meatballs for a few minutes until they have browned. Remove from the pan and repeat until all the meatballs have been browned. Return all the meatballs to the pan with the onion and enough chicken gravy to come halfway up the meatballs. Simmer on a medium heat for about 20 minutes. Remove the onion. Add a little more gravy if needed. Warm through on a low heat. Add the cream and the wine and season well. Taste the gravy and adjust the seasoning. Pour the meatballs and gravy into a warm serving dish. Serve the meatballs with plenty of mashed potatoes, cabbage and mushy peas.

Recipe 19: French Pork Cassoulet

Cassoulet is a really popular dish in southwest France from where it originates. It is a wonderful casserole that is perfect on cold winter evenings and can be made with a variety of meats including a combination of duck and sausage or even a selection of different types of pork. Traditionally, Cassoulet is served with creamy mashed potatoes and plenty of French bread to mop up the sauce! Yield: 4-6 people Cooking Time: 3 hours. List of Ingredients: 1 kg. / 2 lb. 2 pounds pork shoulder, cut into thick cubes 2 chopped large onions 2 finely chopped garlic cloves 2 large cans white haricot beans (450 g.) 450 g. /1 lb. bacon, cut into cubes. 2 finely sliced celery stalks 2 peeled and sliced carrots 4 teacups good chicken stock. 1 teacup dry white wine 1 can chopped tomatoes in the tomato juice (450 g.)

4 bay leaves 2 fresh thyme sprigs 1 teacup breadcrumbs 4 tbsp. olive oil Handful of fresh chopped parsley Salt & freshly ground black pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Preheat oven to 180C/ 375°F. Place the pork cubes in a large pan with the onion, the garlic and the sprigs of thyme. Cover the pan and bake for 90 minutes. Remove the pan from the oven and lift the meat into a separate bowl and set aside. Use the same pot, over a medium heat, to brown the bacon cubes. When the bacon has browned, pour off much of the fat. Add the celery, thyme, carrot, salt and pepper and cook for 2 minutes. Add the stock, wine, tomatoes, beans and the bay leaves. Bring the mixture to a simmer and add the pork cubes. Transfer to an ovenproof dish. In a small bowl, mix the bread crumbs, olive oil, and parsley. Pour the crumb mixture on the cassoulet and then bake the cassoulet for another 1 hour – uncovered. The secret to a good cassoulet is to occasionally press the bread crumbs in the cassoulet as it cooks to thicken the sauce. Serve with creamy mashed potato, green vegetables and plenty of French bread....and of course, glasses of crisp French white wine. Bon appetite!

Recipe 20: Maltese Oven Baked Pork – Mazzal Il Forn

Maltese cuisine is a blend of Arabic, Italian and English and tastes really good. The most popular meat is rabbit, and the Maltese are keen hunters. Pork is often cooked slowly in the oven to maximize the flavor and to make the meat wonderfully tender. As well as pork casseroles and oven bakes, another popular dish is stuffed pork – Falda Mimlija. The pork is stuffed with a delicious mixture of cheese, sausage meat, hard boiled eggs and chopped parsley. The recipe can easily be doubled or trebled if you have a crowd to feed! Yield: 4 people Cooking Time: 3.5 hours List of Ingredients: 4 large pork chops 4 sliced thinly medium potatoes 2 crushed chicken stock cubes 3 tsp. fennel seeds 4 tsp. olive oil 2 sliced thinly large onions Salt and freshly ground black pepper

350 ml. boiled water (3/4 pt.) 1 tbsp. tomato paste XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Preheat the oven to 140C/Gas Mark 3. Grease a medium sized baking dish and put the sliced onions in a layer across the bottom. Sprinkle one of the stock cubes on top of the layer of onions. Place the chops on top of the onions. Season with salt, pepper and 2 tsp. of the fennel seeds. Now place the potato slices over the pork chops, overlapping them slightly to look attractive and to ensure the chops are covered. Sprinkle the second stock cube over the potato layer and season well. Then drizzle 3 tsp. of the olive oil. In a jug mix the boiled water with tomato paste and 1 tsp. olive oil. From the side, pour this mixture into the baking dish. Then cover with a lid or tinfoil Bake for 2.5 hours. Increase the oven temperature to 180C/Gas 4 and remove the lid/tin foil from the casserole. Bake for another 30 minutes. Serve with creamy mashed potato and green vegetables.

Recipe 21: French Style Pork with Mushrooms

What a wonderful marriage! The French love their pork and mushrooms, so this recipe is bound to be a winner! Although the recipe uses button mushrooms, you might well be tempted to experiment with the different types of mushrooms you can buy in the market. True, many are stronger tasting, but the flavor of the tasty dish can definitely be enhanced by choosing alternative mushrooms. Yield: 6 people Cooking Time: 1 hour 15 minutes List of Ingredients: 2 tenderloins (each weighing about 400 mg.) 500 g. button mushrooms 4 medium sized shallots 10 baby pearl onions 2 finely chopped garlic cloves 2 bay leaves 2 cloves 4 tbsp. olive oil

Salt & freshly ground black pepper 250 ml. single cream 1 fresh thyme sprig XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Cut pork tenderloins into medallions about 1 inch (2.5 cm) thick. Heat the olive oil in a frying pan & brown the meat on both sides. Season generously with salt & pepper. Thinly slice the mushroom and add to the frying pan with the chopped garlic, bay leaves and cloves. Peel the shallots and pearl onions. Thinly slice the shallots and add all the onions to the frying pan along with the sprig of thyme. Cover the pan cook and cook on a gentle heat for 1 hour. Remove bay leaf, cloves and thyme. Add the cream and bring slowly to the boil, stirring constantly until the sauce thickens. Season well. Serve with basmati rice and a selection of green vegetables – asparagus is particularly delicious with this dish.

Recipe 22: Latvian Pork Stroganoff Kurzeme Stroganoff

Latvia is a relatively new country, so its cuisine is influenced by many other countries, and you will find German, Swedish and Russian dishes on all the menus. The most popular pork dish (actually made with bacon) is Piragi which are crescent shaped rolls filled with bacon, onions and eggs and are delicious any time of day! Another popular pork dish is pork chops, Karbonade – breaded chops cooked until they sizzle and served piping hot to be enjoyed at their best! Yield: 4 people Cooking Time: 30 minutes List of Ingredients: 450 g. pork loin, cut into thin strips 1 finely chopped large onion 50 g. smoked bacon, cut into small pieces (lardons are fine) 1 ½ teacups well flavored beef stock 1 tbsp. vegetable oil 1 finely chopped pickled cucumber 1 tbsp. plain flour

100 g. soured cream Salt and freshly ground black pepper 1 tbsp. freshly chopped parsley XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: In a large frying pan, heat the vegetable oil and fry the bacon pieces until they are golden. Add the onion and pork to the pan and fry for a few minutes until the meat is sealed on the outside. Stir in the flour and cook for 1 minute. Slowly add the stock a little at a time, stirring well after each addition to avoid lumps. Add seasoning. Gently simmer until the meat is cooked – about 12 minutes. Turn off the heat, add the cream and finely chopped cucumber .stirring to blend and warm through. Decorate the Stroganoff with the parsley and serve with warm rice.

Recipe 23: German Slow Cooked Pork with Red Cabbage

Pork is a really versatile meat, and certainly, its flavor is very different when it has been slow cooked and, of course, unbelievably tender. Red cabbage is a really popular vegetable in Germany, and certainly, its natural sweetness complements the pork perfectly. Yield: 6 people Cooking Time: 8 hours (mainly cooking time) List of Ingredients: 5 kg boneless pork shoulder (3 lb.) 4 tbsp. milk 4 teacups shredded red cabbage 1 large chopped onion ½ teacup brown sugar 1⁄2 teacup apple cider vinegar 1⁄2 tsp. salt 1⁄4 tsp. ground black pepper Margarine for frying XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Heat the oven on a low setting – 160C Gas Mark 2 Combine the shredded red cabbage, onion, brown sugar, and cider vinegar together and pour into the bottom of a large deep casserole dish. Rub the meat with milk and then sprinkle generously with the salt and freshly ground black pepper. Melt the margarine in a large frying pan and brown the meat by frying for about 2-3 minutes on each side. Pat the meat with kitchen paper. Place the pork on top of the vegetable mix in the casserole. Cover with a lid. Cook the meat in the oven for about 7-8 hours. When the meat is cooked, remove from the casserole and carve into thick slices. Serve with the red cabbage, mashed potato and green vegetables. This dish can be successfully cooked in a slow cooker. Heat the slow cooker on high. Add the pork and red cabbage and cook for 7-8 hours.

Recipe 24: Kavarma- Bulgarian Pork Stew

This is such a popular dish in Bulgaria in the winter months! Chicken and pork are the most popular meats in Bulgaria, with lamb being reserved for special celebrations, and beef is for rare occasions because of its high price. Kavarma is cooked slowly in a clay casserole pot. Yield: 4 people Cooking Time: 3.5 hours List of Ingredients: 1 kg. / 2 lb. pork, cut into cubes 4 medium potatoes, cut into small cubes 4 large tomatoes, cut into small cubes 2 chopped medium onions 250 g. sliced mushrooms 1 red and 1 green pepper, deseeded and chopped ½ teacup olive oil 2 tsp. paprika 2 tsp. Bulgarian herb Chubritsa 100 g. crumbled feta cheese

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Preparation: Heat the oven to 140C/Gas mark 2. Place all the ingredients into a large ovenproof dish. Season with salt and pepper to taste Cover the casserole and put into the oven Cook for 3 hours Remove the casserole from the oven, sprinkle the Feta on top of the meat and return to the oven for 5-10 minutes to melt the cheese. Serve with plenty of crusty bread.

Recipe 25: Irish Pork with Autumn Fruit

The delicious taste of pork can be complemented perfectly by the addition of some soft fruits, and this is a truly delicious dish that tastes perfect on a cool autumn day. Freshly picked blackcurrants are ideal, but if they are not available, frozen fruit can be used but drain the fruit well before using. Yield: 6 people Cooking Time: 2-3 hours List of Ingredients: 2 pork fillets (450 g. / 1 lb. each) 2 peeled and sliced large cooking apples 450 g. / 1 lb. blackcurrants 1 tsp. blackcurrant jam 1 tbsp. sugar 5 ml. ( 1 tbsp.) water 1 tbsp. olive oil 50 g. butter ( 2 oz.) 1 tsp. cinnamon Salt & pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Heat the olive oil in a medium to large size frying pan and fry the pork

fillets until they turn golden brown, reduce the heat and cook for a further 20 minutes. Remove from the pan when cooked and keep warm. Heat half of the butter in the frying pan and fry the sliced apple until soft for about 20 minutes. Sprinkle over the cinnamon. Pour the blackcurrants into a large saucepan with the sugar and water. Bring to a boil and simmer for a couple of minutes. Drain the fruit and keep on 1 side. Pour the juice back into the pan and add the jam and the remaining butter, heat gently, stirring until a thick sauce forms. Add the blackcurrants and heat through. Slice the pork fillets. On a large serving plate, pour the cooked apple over the plate and then arrange the sliced pork on top. Carefully pour the blackcurrant sauce over the meat. Serve with small jacket potatoes and a crisp green salad.

Recipe 26: Greek Oven Baked Pork with Aubergines

This lovely informal casserole combines pork with tomatoes and aubergines – the ingredients grow very well in Greece, and somehow the dollops of thick and creamy Greek yoghurt really are the ideal topping for complementing the delicious dish. Yield: 6 people Cooking Time: 2 hours List of Ingredients: 1 kg. lean pork cubes (2 lb.) 1 chopped large onion 4 grated large tomatoes 2 medium sized aubergines 4 tbsp. vegetable oil 2 tbsp. Greek yoghurt Handful of chopped parsley Salt and freshly ground black pepper XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

Preparation: Heat the oven to 180C/Gas4. Slice the aubergines and place on some kitchen paper. Sprinkle with salt and leave for 30 minutes. Rinse with cold water when the time is up and pat dry with fresh kitchen paper. Heat half of the oil in a frying pan and fry the pork cubes until crisp and brown. Transfer the meat to a casserole. Fry the onion until transparent. Add the tomatoes and season well with salt and pepper. Pour the mixture over the pork cubes. Cover the casserole and bake in the oven for 1 hour. Whilst the pork is cooking. Heat the remaining oil in the frying pan. Fry the aubergines until brown on both sides – do this in batches, adding a little more vegetable oil if needed. Take the casserole out of the oven. Cover the pork with the aubergine slices and return the casserole to the oven for another hour. Remove the casserole lid and garnish the aubergine slices with dollops of Greek yoghurt sprinkled with the parsley. Serve with oven baked new potatoes and a crisp green salad (The potatoes can be popped in the oven when you add the aubergine slices to the top of the casserole. Simply brush the new potatoes with olive oil and place in an ovenproof dish. Bake for 1 hour).

Author's Afterthoughts

I can’t appreciate you enough for spending your precious time reading my book. If there is anything that gladdens an author’s heart, it is that his or her work be read. And I am extremely joyous that my labor and the hours put into making this publication a reality didn’t go to waste. Another thing that gladdens an author’s heart is feedback because every comment from the good people who read one’s book matters a great deal in helping you become better at what you do. This is why I wouldn’t shy away from reading your thoughts and comments about what you have read in this publication. Do you think it is good enough? Do you think it could be better? Please keep the feedback coming in, I won’t hesitate to read any of them!!! Thanks! Layla Tacy

Biography Climbing up the ladder from a young girl who loved to experiment with food items in her mother’s cottage kitchen at the tender age of 7, to changing cooking from what it was to what it should be; Layla has more than made a name for herself, but she has created a dynasty for herself in the cooking world. With more than twenty-five years in the culinary world, Layla has grown to be an authority with her influence spreading all over different high-class hotels and restaurants in and around Kansas City, such as Hilton President Kansas City, The Fountaine hotel, and Embassy Suites. After working as a chef in different establishments, Layla moved on to become a chef-trainer to several up-and-coming chefs. Currently, she has graduated more than 200 trainees at her Chef School and presently has about 150 graduates in her school.