250g Hong Kong flour

120ml water

filling

500g pork loin, minced

50ml ginger and onion juice

100ml superior stock

1 tbsp soy sauce

1 tsp sesame oil

1 pinch white pepper powder

50g frozen superior stock, cut into 5g cubes

dipping sauce

30g ginger, cut into julienne

3 tbsp black rice vinegar

Method
Thaw frozen spinach putting them directly in a pan with 2 tbsp olive oil and 2 tbsp water. Let them cook, half-covered, over medium heat until cooking juice is very well reduced. Season to taste with salt and let them cool.
Open slice of pork loin over work surface, sprinkle with 2 tbsp dried chives, season to taste with salt; arrange slices of mortadella and then spinach and marjoram. Roll slice of meat and tie roast with kitchen string at 1" intervals.
Put meat in saucepan with remaining olive oil and chives; brown on all sides and then pour in wine and allow to evaporate a little. After few minutes add some hot water. Keep on cooking over gentle heat, half-covered, stirring sometimes, until meat is tender (it may take an hour-and-a-half). If necessary, add water.
Let the roast cool for a night.
The day after prepare jelly adding 4 tbsp white vinegar. Cut roast into slices ½" thick and arrange them on a deep dish. Pour in warm jelly and let dish refrigerate for almost 2 hours before serving.

Roast Pork with Island Herbs and Nuts

Ingredients
1 kg lean boneless leg of pork
    /pork fillet

Ground black pepper

30 ml pine nuts

30 ml almonds, roughly chopped

2 cloves garlic

1 twig rosemary

1 twig thyme

Olive oil

Method
Make small incisions in meat in 5/6 places.  Season meat all over with salt and pepper. Toast pine nuts and almonds in dry frying pan.  Mix with crushed garlic, finely chopped herbs and enough olive oil to form a paste.  Preheat oven to 200 degrees and place meat in a small roasting dish with a little olive oil.  Press nut and herb mixture evenly over it to form a crust, pressing well into incisions.  Bake in hot oven for about 40  minutes.  Cover with foil and let rest for about 10 minutes before serving.

Ingredients
2 kg boneless and fairly lean chunk of leg of pork

4 small slightly bitter but still juicy oranges

A tbsp of coriander seeds, crushed

2 small dried chilies, deseeded and finely chopped

A tbsp of sweet paprika

Salt and pepper

2 cups white wine

Olive oil

Method
Combine seasonings and rub all over meat and let stand for half an hour.  Heat olive oil in round stainless steel dish and brown meat all over.  Grate zest off 2 oranges and squeeze all 4.  Drizzle orange juice over meat.  Sprinkle with zest.  Pour wine into the pan.  Cover with foil and bake at about 180 degrees until cooked through, basting occasionally with pan juices.  Take foil off for the last 10 minutes and let stand for another 10 after out of oven before carving.

Greek Farmhouse Style Pork Sausages

Ingredients
1 kg skinless boneless pork shoulder

60 ml port or sweet wine

5 ml black peppercorns, coarsely crushed

3 ml freshly ground black pepper

12 ml ground coriander seed

3 ml ground cinnamon

3 ml whole cumin seeds

10 ml salt

2 cloves of garlic, peeled and crushed

Grated rind of one orange

Sausage casings 

Method
Mince pork in food processor.  Mix with all other ingredients except casings and leave covered, in fridge over night.  Fill sausage casings using a funnel with a long nozzle.  Put sausage casing on the end of funnel nozzle and ease it off as it fills. Push meat through with handle of a wooden spoon.  Knot end of skin as meat begins to come through nozzle.  When casing is filled, twist into sausages about 15 cm long and knot end. 

Sausages can be stored loosely covered in fridge until required.  Can be fried in olive oil or grilled and served cut into chunks.

Pork Pot-Roast - Greek Style
 
Ingredients
1.5 kg lean boneless pork

2 lemons, salt and pepper

1 onion, finely chopped

3 cloves of garlic, crushed

1 stalk celery; 2 carrots, cleaned & chopped into chunks

250 ml white wine

2 bay leaves
6 whole black peppercorns
3 cloves

125 ml olive oil

Method
Rub meat with lemon juice and season with salt and pepper.  Shape into a neat roll and tie with string. Heat olive oil in heavy pan with lid and brown meat. Add onions and garlic and sauté few minutes. Add rest of vegetables, seasonings and wine. Cover and simmer very slowly until tender, topping up with little more wine to prevent scorching. Let cool slightly before removing string and serve.

Pork with Beans

Ingredients
2 kg pork
1.5 kg small white beans,
    soaked overnight
375 ml tomato juice
1 finely chopped onion
125 ml olive oil or corn oil
Salt, pepper and some soup celery

Method
Put beans in sauce pan with fresh water to cover, boil for 10 minutes and then drain.  Cook in pressure cooker with some soup celery until about half tender.  Remember not to add salt. Drain beans and discard celery.
Heat oil in heavy saucepan and brown meat and onions.  Add tomato juice, salt and pepper and simmer over low heat until meat is nearly done.  Add beans and simmer gently until meat and beans are tender. If you need more liquid, top it up with more tomato juice.  Serve.