Rhubarb Pork

Serves: 6-8

Ingredients:

4 pound (2 kg) loin pork
4 sticks rhubarb
1 tablespoon caster sugar
Oil
Salt

Microwave Method:

1. Butterfly the loin of pork and flatten slightly with a meat mallet.
2. Place rhubarb sticks along length of loin. Sprinkle with sugar.
3. Roll up and secure with string.
4. Brush rind with oil and sprinkle with salt.
5. Place on a rack, rind-side down. Cook 55-60 minutes on MEDIUM. Turn over halfway through cooking.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Butterfly the loin of pork and flatten slightly with a meat mallet.
3. Place rhubarb sticks along length of loin. Sprinkle with sugar.
4. Roll up and secure with string.
5. Brush rind with oil and sprinkle with salt.
6. Place on Low Rack, rind-side down, and cook for 55-60 minutes on HIGH MIX/ROAST. Turn over halfway through cooking.

Cabbage Rolls with Tomato Sauce

Ingredients:

2 large cabbage leaves, washed
4 ounces (125 g) ground beef (mince)
4 ounces (125 g) ground pork (mince)
1 stick celery, chopped
1 small onion, finely chopped
1 egg
1/4 teaspoon chopped garlic
2 teaspoons hoi sin sauce
2 teaspoons oyster sauce
1/2 cup fresh breadcrumbs
Tomato Sauce:
1 large tomato, chopped
1 tablespoon tomato paste
1 teaspoon mixed herbs
1 teaspoon sugar

Microwave Method:

1. Place cabbage leaves in a shallow dish. Cook, covered, for 2-3 minutes on HIGH. Allow to cool slightly.
2. Combine beef and pork mince, celery, onion, egg, garlic, hoi sin and oyster sauces and breadcrumbs in a bowl. Mix well.
3. Divide mixture between cabbage leaves. Roll cabbage leaves up tightly around mixture.
4. Place in a small glass dish. Spread with tomato sauce.
5. Cook, covered, for 10-12 minutes on MEDIUM HIGH.
Tomato Sauce:
1. Combine all ingredients in a small bowl. Cook, covered, for 5-6 minutes on HIGH.

Stir-Fry Pork

Ingredients:

1/4 cup plum sauce
2 tablespoons hoi sin sauce
Five spice powder
8 ounces (250 g) pork schnitzel, thinly sliced
6 Brussels sprouts, halved
1 carrot, sliced
1 ounce (30 g) butter
1/2 small onion, roughly chopped
1/2 red pepper (capsicum), cubed
2 ounces (50 g) snow peas
2 ounces (50 g) button mushrooms, halved

Microwave Method:

1. Combine plum sauce, hoi sin sauce and five spice powder.
2. Marinate pork for 2-3 hours.
3. Place Brussels sprouts and carrot into a small flan dish. Cover, cook for 2-4 minutes on HIGH.
4. Place butter and onion in a large shallow dish. Cook for 2-3 minutes on HIGH.
5. Stir in pork. Cook for 4-5 minutes on MEDIUM HIGH, stirring during cooking.
6. Stir in Brussels sprouts, carrot and pepper. Cook for 2-3 minutes on MEDIUM HIGH.
7. Stir in snow peas and mushrooms. Cook for 2-4 minutes on MEDIUM HIGH.
8. Serve with fried rice or noodles.

Apple and Sage Pork

Serves: 6-8

Ingredients:

4 pound (2 kg) boned loin pork (with rind on)
Seasoning:
1 cup sage and onion stuffing mix
1/2 cup dried apple, chopped
8 prunes, pitted and chopped
3.5 ounces (100 g) toasted slivered almonds

Microwave Method:

1. Unroll loin pork and flatten slightly with a meat mallet.
2. Following the instructions on the packet, prepare stuffing.
3. Add apples, prunes and almonds. Mix well.
4. Pack seasoning loosely along the center of meat.
5. Roll up tightly and secure with string.
6. Brush rind with oil and sprinkle with salt.
7. Place on a roasting rack and cook for 65-70 minutes on MEDIUM, turning over halfway through cooking.
8. Stand wrapped in foil for 5-10 minutes before carving.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Unroll loin pork and flatten slightly with a meat mallet.
3. Following the instructions on the packet, prepare stuffing.
4. Add apples, prunes and almonds. Mix well.
5. Pack seasoning loosely along the center of meat.
6. Roll up tightly and secure with string.
7. Brush rind with oil and sprinkle with salt.
8. Place on Low Rack and cook for 60-65 minutes on HIGH MIX/ROAST, turning over halfway through cooking.
9. Stand wrapped in foil for 5-10 minutes before carving.

Steamed Chicken and Pork Buns

Makes: 24

Ingredients:

2 chicken breast fillets, chopped finely or minced
4 ounces (125 g) ground pork (mince)
3 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 teaspoons cornflour
1 teaspoon dry sherry
1 x 7 1/2 ounce (230 g) can water chestnuts, drained and chopped
Sauce:
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons hoi sin sauce
1/2 teaspoon sugar
Salt and pepper
Pastry:
4 cups all-purpose (plain) flour
1 1/2 tablespoons baking powder
2 tablespoons sugar
2 tablespoons oil
1 2/3 cups warm water

Microwave Method:

1. In a dish combine chicken, pork, spring onions, ginger and combined cornflour and sherry. Cook for 3 minutes on MEDIUM HIGH, stir once during cooking.
2. Add chestnuts and combined sauce ingredients. Mix and cook for 2 minutes on MEDIUM HIGH. Cool to room temperature.
3. Sift flour, baking powder and sugar in a bowl, make a well in center, gradually stir in oil and water, mix to a soft, pliable dough. Turn onto lightly floured surface, knead lightly until smooth. Cover with plastic wrap and stand for 10 minutes.
4. Divide dough into thirds. Make 8 pieces from each third. Flatten each piece with palm of hand, roll out to 3 1/2 inch (9 cm) rounds.
5. Place approximately 1 tablespoon of filling in center of each round, gather edges together, twist firmly.
6. Fill a pie dish with 2 cups of boiling water. Place a lightly greased roasting rack on top of the pie dish.
7. With a pastry brush, brush 12 buns at a time entirely with water. Place on the roasting rack and cover with plastic wrap.
8. Cook for 5 minutes on MEDIUM HIGH. Serve hot with plum sauce.

Microwave Dim Sims

Makes: 24

Ingredients:

8 ounces (250 g) ground pork (mince)
4 ounces (125 g) shrimp or prawns, shelled and chopped finely
2-3 large cabbage leaves, shredded finely
3 spring onions, chopped finely
1 egg
1 tablespoon cornflour
1 teaspoon soy sauce
1 teaspoon sesame oil
1 x 8 ounce (250 g) packet 3 x 3 inch (7.5 x 7.5-8 cm) wonton wrappers

Microwave Method:

1. Combine in bowl pork, shrimp, cabbage, spring onions, egg, cornflour, soy sauce and sesame oil. Mix well.
2. Place a teaspoon of mixture onto center of each wrapper. Gather the sides of wrapper around filling, pleating edges together.
3. Half fill a pie plate with hot water. Place 12 Dim Sims directly in water. Cover with plastic wrap and cook for 3 minutes on HIGH. Repeat with remaining Dim Sims.
4. Serve hot with Sweet and Sour or Chili Sauce.

Long Soup

Serves: 6-8

Ingredients:

8 spring onions
8 ounces (250 g) barbecue pork
1/4 small cabbage
1 tablespoon oil
4 cups warm chicken stock
1 1/2 tablespoons soy sauce
1/2 teaspoon grated ginger
1/2 cup bamboo shoots
Salt and pepper

Microwave Method:

1. Peel spring onions, cut into thin diagonal slices. Slice pork and cabbage finely.
2. Heat oil in a large bowl for 2 minutes on HIGH. Add pork and cabbage, stir. Cook for 2-3 minutes on HIGH, stirring frequently.
3. Add stock, soy sauce and ginger. Cook uncovered for 7-8 minutes on MEDIUM.
4. Add spring onions, bamboo shoots, salt and pepper. Stir. Cook for 5 minutes on MEDIUM. Serve hot.