Whip up delicious burgers, healthy bolognese and stir-fries with this incredibly versatile meat
Teriyaki pork meatballs
SERVES 4 PREP 1 min COOK 13 mins EASY
250g dried medium egg noodles
2 tbsp sunflower oil
12 pork meatballs
300g pak choi
6 tbsp teriyaki sauce
1 Cook the noodles following pack instructions. Heat the oil in a frying pan over a medium heat. Fry the meatballs for 3 mins or until golden brown all over. Lower the heat and cook for 6 mins more. Quarter the pak choi, raise the heat, add the pak choi and cook for 3 mins.
2 Stir through the teriyaki sauce, add the drained noodles, toss everything together and serve.
PER SERVING 448 kcals • fat 15g • saturates 4g • carbs 50g • sugars 6g • fibre 5g • protein 26g • salt 3.8g
Pork & apple burgers
Our budget-friendly pork and apple burgers are a great option for an easy and delicious family supper.
SERVES 4 PREP 10 mins COOK 15 mins EASY
300g sausagemeat
4 wholemeal burger buns
4 tsp onion marmalade
2 apples, cored and thinly sliced
2 handfuls of rocket
2 tsp mayonnaise a little English mustard (optional) sweet potato wedges, to serve
(optional)
1 Divide the sausagemeat into four portions and shape into patties. Fry in a non-stick pan for 10-12 mins, flipping a couple of times, until golden on both sides and cooked all the way through.
2 Heat the grill to high. Slice the buns in half and toast, cut-side up.
3 Spread the bottom halves of the toasted buns with the marmalade, then add the patties, apple slices, rocket, mayonnaise and mustard, if using. Top with the bun lids and serve alongside some sweet potato wedges, if you like.
PER SERVING 364 kcals • fat 18g • saturates 5g • carbs 32g • sugars 8g • fibre 5g • protein 15g • salt 1.5g
Curried pork bulgur salad
Liven up leftover pork by combining with bulgur wheat, curry powder, cumin seeds and spring onions to make a healthy salad that’s wonderfully aromatic and packed full of flavour.
SERVES 2 PREP 5 mins plus cooling COOK 8 mins EASY
50g bulgur wheat
1 tsp Madras curry powder
¼ tsp cumin seeds (optional)
1 tsp vegetable bouillon
2 medjool dates, sliced
3 spring onions, sliced
4 tsp chopped mint handful of coriander, chopped
¼ cucumber, diced
2 tomatoes, cut into wedges
120g leftover cooked pork, chopped
½ lemon, cut into wedges
1 Tip the bulgur wheat into a small pan with the curry powder, cumin seeds, if using, bouillon, dates and spring onions. Pour over 300ml boiling wate
