Hog: Proper Pork Recipes from the Snout to the Squeak by Richard H. Turner

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    • Categories: Stuffing; Main course; Cooking for a crowd; Entertaining & parties
    • Ingredients: lard; onions; garlic; pork offal; apples; sausagemeat; bread; suckling pig
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    • Categories: Dressings & marinades; Sauces for meat; Stocks; Main course; Cooking ahead; Entertaining & parties
    • Ingredients: cranberries; caster sugar; red wine vinegar; ginger root; nutmeg; black peppercorns; allspice berries; onions; pork bones; pork hocks; pig feet; smoked pork hocks; carrots; celery; dried shiitake mushrooms; garlic; thyme sprigs; bay leaves; rosemary sprigs; parsley; fennel seeds; whole star anise; whole cloves; cinnamon sticks; Madeira wine; soy sauce; red wine; leeks; oranges; juniper berries; pork drippings; wild boar haunch
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    • Categories: Sauces for meat; Stocks; Main course; Cooking ahead; English
    • Ingredients: bulb fennel; carrots; onions; thyme; garlic; black peppercorns; fennel seeds; sea salt flakes; pork legs; pork drippings; dry hard apple cider; butter; rhubarb; fruit sugar; apple cider vinegar; cinnamon sticks; ginger root; whole cloves; oranges; pork bones; pork hocks; pig feet; smoked pork hocks; celery; dried shiitake mushrooms; bay leaves; rosemary; parsley; whole star anise; Madeira wine; soy sauce
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    • Categories: Stuffing; Main course; Cooking ahead; Cooking for a crowd; Entertaining & parties
    • Ingredients: shallots; tart apples; sourdough bread; pork loin; pig blood; rolled oats; onions; garlic; sugar; apple cider vinegar; thyme; rosemary; mace; allspice berries; black peppercorns; sea salt flakes; pork back fat; white peppercorns; nutmeg; ground coriander; pork shoulder; pork belly
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    • Categories: Stuffing; Main course; Entertaining & parties
    • Ingredients: parsley; sage; garlic; breadcrumbs; sea salt flakes; pork loin
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    • Categories: Main course; Small plates - tapas, meze; Spanish
    • Ingredients: pork rack; milk; vegetable oil; seasoned flour
    • Accompaniments: Barbecue sauce; Red barbecue sauce
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    • Categories: Stuffing; Spice / herb blends & rubs; Main course
    • Ingredients: pork chops; shallots; Parmesan cheese; pork drippings; sea salt flakes; white peppercorns; nutmeg; mace; ground coriander; pork shoulder; pork belly; light muscovado sugar; fennel pollen; black peppercorns; garlic; Espelette pepper powder
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    • Categories: Main course
    • Ingredients: milk; honey; rosemary; thyme; bay leaves; whole star anise; cinnamon sticks; ginger root; whole cloves; black peppercorns; sea salt flakes; pork chops
    • Accompaniments: Parsnip, potato & apple cake
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    • Categories: Grills & BBQ; Sauces for meat; Stocks; Main course; Cooking ahead
    • Ingredients: sweet cider (alcohol); sea salt flakes; mustard; light muscovado sugar; apple cider vinegar; Worcestershire sauce; cornichons; onions; pork bones; pork hocks; pig feet; smoked bacon hocks; carrots; celery; dried shiitake mushrooms; garlic; thyme; bay leaves; rosemary; parsley; fennel seeds; whole star anise; whole cloves; cinnamon sticks; ginger root; Madeira wine; soy sauce
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    • Categories: Main course
    • Ingredients: pork chops; breadcrumbs; Parmesan cheese; seasoned flour
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    • Categories: Sandwiches & burgers; Main course; Snacks; American
    • Ingredients: pork drippings; white onions; pork blade chops; burger buns
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    • Categories: Stir-fries; Main course; American; Chinese
    • Ingredients: soy sauce; oranges; pork drippings; eggs; ginger root; garlic; pork blade chops; onions; celery; carrots; peppers; tenderstem broccoli; bok choi; spring onions
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    • Categories: Pies, tarts & pastries; Main course; Christmas
    • Ingredients: wild boar loin; mushrooms; thyme sprigs; dry white wine; streaky bacon; strong plain flour; butter
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: pork tenderloin; onions; tomatoes; sour cream
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    • Categories: Sandwiches & burgers; Salads; Dressings & marinades; Main course; Cajun & Creole
    • Ingredients: apple cider vinegar; sea salt flakes; garlic; Sriracha sauce; yellow mustard seeds; fennel seeds; black peppercorns; pork loin; pickled jalapeño chiles; soft bread of your choice; lettuce; white cabbage; red cabbage; red onions; parsley; coriander leaves; mint; caster sugar; lemons
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    • Categories: Main course; Austrian
    • Ingredients: breadcrumbs; eggs; pork cutlets; canned anchovies; parsley; Lilliput capers; lemons; tomatoes; spring onions
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    • Categories: Sauces for meat; Stocks; Main course; Cooking ahead
    • Ingredients: sea salt flakes; light muscovado sugar; garlic; sage; pork fillets; black peppercorns; banana shallots; dry hard apple cider; double cream; pickled gherkins; capers; parsley; onions; pork bones; pig feet; pork hocks; smoked bacon hocks; carrots; celery; dried shiitake mushrooms; thyme; bay leaves; rosemary; fennel seeds; whole star anise; whole cloves; cinnamon sticks; ginger root; Madeira wine; soy sauce
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    • Categories: Main course; Russian
    • Ingredients: butter; parsley; pork fillets; paprika; breadcrumbs; cabbage; carrots
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    • Categories: Dressings & marinades; Sauces for meat; Stews & one-pot meals; Main course; Chinese
    • Ingredients: pork fillets; soy sauce; rice wine; rice flour; rice wine vinegar; sea salt flakes; frying oil of your choice; ginger root; garlic; oyster sauce; tomato ketchup; honey; pineapple juice; red peppers; green peppers; spring onions; pineapple
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pork fillets; prosciutto; sage; Marsala wine; capers
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    • Categories: Main course; Japanese
    • Ingredients: pork loin; panko breadcrumbs; tomato ketchup; brown sauce; Worcestershire sauce; Japanese soy sauce; white cabbage; Japanese rice
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    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: pork shoulder; sea salt flakes; milk; nutmeg; lemons
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    • Categories: Sauces for meat; Stocks; Main course; French
    • Ingredients: pork shoulder; sea salt flakes; black peppercorns; red onions; bulb fennel; carrots; celery; garlic; canned anchovies; thyme; basil; onions; pork bones; pork hocks; pig feet; smoked pork hocks; dried shiitake mushrooms; parsley; bay leaves; rosemary; fennel seeds; whole star anise; whole cloves; cinnamon sticks; ginger root; Madeira wine; soy sauce
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    • Categories: Stews & one-pot meals; Main course; Spanish
    • Ingredients: pork shoulder; onions; bulb fennel; garlic; dry white wine; pork stock; oranges; canned chopped tomatoes; green olives; dried oregano
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    • Categories: Stocks; Dressings & marinades; Canapés / hors d'oeuvre; Small plates - tapas, meze; Snacks; Cooking ahead; Chinese
    • Ingredients: cooked pork; hoisin sauce; banana shallots; soy sauce; sesame oil; caster sugar; active dry yeast; plain flour; onions; pork bones; pork hocks; smoked pork hocks; pig feet; carrots; celery; dried shiitake mushrooms; garlic; thyme; bay leaves; rosemary; parsley; fennel seeds; whole star anise; whole cloves; cinnamon sticks; ginger root; Madeira wine
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Notes about this book

  • Foodycat on October 14, 2015

    The pork vindaloo is wonderful - it takes a LOT of garlic but the end result is quite subtle.

Notes about Recipes in this book

  • Souvlaki

    • debkellie on April 07, 2019

      Sous-vided the pork belly slices for 16 hours @ 70 degrees C. Then marinaded a couple of hours, skewered & finished over charcoal. Tzatziki was a nice accompaniment.

  • Pork saurkrausen

    • FJT on October 21, 2018

      Proper delicious! This is a very unassuming recipe which scores highly on the effort:reward scale. I wasn't expecting this to be that good, but it really was. The only changes I made were to use a whole red onion (I don't need half an onion hanging around just before we go away!) and I added a handful of peeled cherry tomatoes that needed using up rather than the fraction of a tomato called for in the recipe. No regrets - it all worked out just fine. My husband virtually licked his plate clean and has requested this again sometime!

  • Goan pork vindaloo

    • FJT on May 17, 2020

      This is a lovely curry. I did marinate it for 24 hours, then cooked it and left it for another day before eating. I didn't have dried Kashmiri chillies so, after some research, I substituted 1 tsp of paprika and 0.5 tsp of cayenne pepper. I cooked this in the pressure cooker for 45 minutes with less liquid than the recipe stated and then on the day of eating I simmered it for about half an hour to reduce the liquid further. We really enjoyed it and I will make it again.

    • Foodycat on November 25, 2015

      I followed the ingredients but not the method (because I didn't have 24 hours). So I fried the mustard seeds & curry leaves, then added the onions and garlic, then all of the other ingredients, and simmered for 2 hours. I don't honestly know what the marinading would have added, as it was intensely flavoured and falling-apart tender. Delicious.

  • Albondigas Mexicanas

    • FJT on September 24, 2020

      Easy to make and tasty. My egg was a little on the large side which made the meatball mix a bit claggy so I added a handful of breadcrumbs which sorted it out nicely.

  • Spicy pork salad

    • Foodycat on March 17, 2020

      Not the best salad of this type I have tried, but pretty good.

  • Korean-style pork belly with lettuce wraps ... & the best hot sauce ever

    • Foodycat on April 16, 2018

      I just used pork belly rashers, because I couldn't get the proper, thinly sliced stuff, and cooked it on a charcoal barbecue. Absolutely delicious. Not sure I would call it the best hot sauce ever, but it was really very good.

  • Potted ham

    • tekobo on April 14, 2017

      Didn't quite do it for me. It could be because the home made ham that I used was too salty. Very simple to make - will try again.

  • Fried pork chops in a Parmesan & garlic crust

    • etcjm on May 18, 2020

      Gorgeous. We cut some over-sized chops from a joint we were unable to cook in the outside oven due to the weather. Because of the depth of the chops, I started them on the hob and then finished in the oven. They probably weren't as crispy and they would have been just fried, but the taste was excellent. Very simple. A do again for a weeknight supper. Served with basil pesto pasta and lots of veg!

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Reviews about this book

  • Gourmet Chick

    A whole book devoted to cooking with pigs – complete with a slightly furry cover? Hog is all about pork and the book has a nose to tail focus including lots of offal.

    Full review
  • ISBN 10 1845339231
  • ISBN 13 9781845339234
  • Linked ISBNs
  • Published Apr 06 2015
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

Hog is a celebration of all things pig - from breeds and rearing, to butchering and preparing, with techniques, features and more than 150 recipes for nose to tail eating. The comprehensive range of dishes includes hams, bacon, sausages, charcuterie, pates, confits, roasts, grills, hotpots, ragouts, pies, casseroles, scratchings, crackling, trotters and much more - with a foreword from Josh Ozersky and guest contributions from a range of British, American and International chefs and cooks including Diana Henry, Meredith Erickson, Judy Joo, Valentine Warner, Neil Rankin, Mitch Tonks, Fergus Henderson and Aaron Franklin.

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