Recipes Featuring Omega-3 Pork

Recipes Featuring Omega-3 Pork

HKScan has developed a set of recipes showcasing their flagship product

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Foodie  Foodie Your Guide to Good Taste  on 8 Jul '17

HKScan, a leading Nordic "farm to fork" brand, has developed a set of recipes featuring their flagship product, omega-3 pork. Omega-3 pork has a cleaner and fresher taste compared to conventional pork. It also has a healthier fat content than other pork meat as the pigs are fed a diet high in rapeseed. This unique diet results in pork with a higher concentration of omega-3, bringing significant health benefits.


Chef Mathias Emilsson, the in-house chef for HKScan, has created two recipes featuring omega-3 pork, especially tailored to the Hong Kong market. Given the hot and humid weather in the city during the summer months, these two refreshing recipes are best enjoyed cool. 


Omega-3 Pork Loin Kebab with Flatbread, Harissa-spiced Tomato, Sauce Blanche, Roasted Garlic and Seasonal Crispy Salad

This easy-to-make kebab is a great addition to summer picnic baskets. The recipe draws inspiration from Middle Eastern cuisine, as reflected by details like the harissa in the tomato sauce and the garlic in the sauce blanche. Chef Emilsson also substitutes mayonnaise and sour cream with yoghurt to create Middle Eastern flavours and cool the blazing heat.

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Serves: 6


Ingredients: 

  • 600g omega-3 pork loin
  • 6 flatbreads
  • 1 bag salad leaves (romaine, iceberg or your favourite leaf mix)
  • 2 tins (approx 400g each) crushed tomatoes
  • 3 cloves garlic
  • 3 medium yellow or white onions
  • 2 plum tomatoes
  • 2 cups sour cream
  • 2 cups mayonnaise or thick yoghurt (such as Greek yoghurt)
  • 2 cups pork or chicken stock
  • harissa or chilli paste to taste
  • kebab spice mix (ground cumin, dried oregano, dried garlic and paprika) to taste
  • 1 tsp dried oregano
  • oil and butter for frying
  • salt and pepper to taste


Method:

Tomato and harissa sauce:

  1. Peel and finely chop 2 onions.
  2. Heat a few tablespoons cooking oil and a knob of butter in a frying pan and sauté the chopped onions.
  3. Add a diced clove of garlic and season with harissa/chilli paste to taste.
  4. Add in the tins of chopped tomatoes and chicken or pork stock and simmer.
  5. Season with additional harissa or chilli paste and salt and pepper if needed.
  6. Set aside to cool.


Sauce blanche:

  1. Peel and finely chop 1 onion.
  2. Heat a few tablespoons cooking oil and a knob of butter in a frying pan and sauté the chopped onion.
  3. Add 2 diced cloves of garlic. When cool, combine the onion mix with the sour cream and mayonnaise (or yoghurt) and mix well.
  4. Season with salt, pepper and oregano.


Omega-3 pork loin:

  1. Thinly slice the omega-3 loin with a sharp knife (this is easier if the pork is half-frozen).
  2. Pat down the meat with a kitchen towel to soak up any moisture.
  3. Heat a few tablespoons cooking oil and a knob of butter in a frying pan and add the slices of pork loin.
  4. Fry the pork until cooked through and add kebab spice and a little salt to taste.
  5. Set aside to cool.


To assemble:

  1. Place the flatbreads on a chopping board and apply a generous layer of tomato and harissa sauce.
  2. Spread some of the salad over the sauce and lay the pork slices on top.
  3. Add a few spoonfuls of the sauce blanche.
  4. Roll up the flatbreads and wrap in greaseproof paper.
  5. Serve with the remainder of the sauce blanche.


Omega-3 Pork Collar, Prime Potatoes and Chilli Salad

This refreshing salad is a healthier spin on the classic Nordic potato salad. It can be a meal on its own – simply serve with some bread and a glass of rosé (or apple juice for the kids!). This super-quick salad can be made a day in advance and is a great way to get the kids involved in the kitchen – not to mention being nutritionally balanced, featuring all the major food groups in addition to several superfood ingredients. To make it even healthier, the mayonnaise can be swapped for yoghurt to avoid excess oil.  

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Serves: 10


Ingredients:

  • 1kg omega-3 pork collar
  • 1kg potatoes
  • 2 bunches baby radishes (any colourful vegetable will work here; we particularly like bell peppers)
  • 1 apple
  • 3 cloves garlic
  • 2 medium yellow or white onions
  • 2 medium red onions
  • 2 red chillies
  • 2 bunches coriander or parsley
  • 2 handfuls pine nuts (walnuts or sliced almonds will also work), toasted
  • 4 cups mayonnaise or thick yoghurt (such as Greek yoghurt)
  • 4 avocados
  • 2 limes
  • oil and butter for frying
  • salt and pepper to taste


Method:

  1. Preheat oven to 200ᵒC.
  2. Wash and dry the potatoes and chop into large chunks (leave on the skin).
  3. Place the chopped potatoes on a buttered baking tray. Dice 2 of the onions, peel and crush the garlic cloves and wash and cut the apple into 6 large pieces.
  4. Slice the red chillies and remove the seeds. Add the chopped onions, garlic, apple and chillies to the baking tray with the potatoes and bake until the potatoes are golden in colour.
  5. Separate all the vegetables from the potatoes and let them cool until lukewarm.
  6. Add the mayonnaise or yoghurt to the vegetables and blend with a hand mixer or blender. Season with grated lime zest and salt and pepper.
  7. If frozen, thaw and thoroughly dry the pork collar.
  8. Cook the pork by your desired method (grilling, frying or braising) until it has reached an internal temperature of 65ᵒC.
  9. Allow the pork to rest for 15 minutes before slicing into thin pieces.
  10. Stir the mixed veggie mayonnaise or yoghurt through the chopped potatoes.
  11. Lay the potato salad mixture on a serving platter and top with sliced baby radishes, chopped avocado, thinly sliced red onion and toasted pine nuts.
  12. Lay the thinly cut slices of omega-3 pork over the veggies and garnish with plenty of chopped coriander or parsley and a squeeze of lime juice and grated zest.


About Chef Mathias Emilsson:

Chef and development manager of HKScan, Mathias has a long history of working in some of the best restaurants in Sweden and France. He is also the author of the book Food, Wine, Beer and Liqueur.


Omega-3 pork retail locations in HK:

Taste (Festival Walk, Stanley Plaza and Hopewell Centre) and Fusion (Discovery Bay and Parkview) supermarkets 


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