Click on one of the products in the list.
Sausages
Sausages can be coarse or very fine. Our Âbraadworst sausages are a coarse type of sausage. They have to be fried for longer than a fine sausage like a chipolata.
To stop the sausages from bursting, steep them in hot water for a couple of minutes before frying or grilling.
| Cooking method | |
|---|
| frying | 12 - 15 minutes |
| roasting | 15 - 20 minutes |
| grilling /barbecuing | 12 - 15 minutes |
|
| |
| Nutritional value | |
|---|
| energy | 270 kcal |
| fat | 22.8 g |
| iron | 1.5 mg
|
Fillet
Fillet comes from the loin of the pig. A large piece of fillet can be roasted in the oven or in a pan.
| Cooking method | |
|---|
| roasting | 35 - 40 minutes |
| Nutritional value | |
|---|
| energy | 144 kcal |
| fat | 5.9 g |
| iron | 0.3 mg
|
Loin roast
One of the leanest pork products. For best results use a meat thermometer. Push the thermometer into the thickest part of the joint. Put the meat in the oven. Do not use any cooking fat. Set the oven to 90° C (gas mark 1) and wait until the thermometer reads 40 ° C (gas mark 1). Then turn the oven up to 120° C (gas mark 2) and wait until the thermometer reads 70 ° C. Take the meat out of the oven and leave it to rest in the cooking foil for 5 minutes before carving.
| Cooking method | |
|---|
| roasting in pan | 35 - 40 minutes |
| roasting in oven | about 40 minutes
|
| Nutritional value | |
|---|
| energy | 119 kcal |
| fat | 3.1 g |
| iron | 0.3 mg
|
Ground pork
Ground pork is 100% ground pork, whereas Âhalf and half is 50% ground pork and 50% ground beef. Thaw frozen ground meat slowly in the fridge and then cook it immediately.
| Cooking method | |
|---|
| frying | 12 - 15 minutes |
| roasting | 18 - 20 minutes
|
| Nutritional value | |
|---|
| energy | 201 kcal |
| fat | 14 g |
| iron | 1.5 mg
|
Tenderloin
Tenderloin is very tender and soft. It is thick at one end and narrows to a point at the other. Fold the point over and hold it in place with string or a cocktail stick. This ensures that the meat cooks evenly.
| Cooking method | |
|---|
| frying | 16 - 20 minutes |
| grilling | 12 - 14 minutes
|
| Nutritional value | |
|---|
| energy | 119 kcal |
| fat | 3.1 g |
| iron | 0.4 mg
|
Pork steak
Pork steaks come from the leg. They are soft and tender. Pork steaks are ideal for making satay. Avoid frying pork steaks too long.
| Cooking method | |
|---|
| frying | 10 - 12 minutes |
| grilling | 10 - 12 minutes
|
| Nutritional value | |
|---|
| energy | 121 kcal |
| fat | 3.6 g |
| iron | 0.8 mg
|
Pork knuckle
Pork knuckle is a typical winter product. It's usually eaten with Âstamppot (a traditional Dutch dish of potato mashed with cabbage or another vegetable). Real enthusiasts think that pea soup needs a pork knuckle. In Germany it is called the 'Eisbein'.
| Cooking method | |
|---|
| roasting | 120 minutes |
| braising | 120 minutes |
| boiling/soaking | 90 - 120 minutes
|
| Nutritional value | |
|---|
| energy | 197 kcal |
| fat | 13.2 g |
| iron | 0.7 mg
|
Neck chop
There are different sorts of chop. All are cut from the line that runs between the head and the haunches of the pig.
The neck chop comes first. It is slightly darker in colour and of a slightly coarser texture. A neck chop has a small bone.
| Cooking method | |
|---|
| frying | 20 - 25 minutes |
| stewing | 30 - 40 minutes |
| braising | 30 - 40 minutes |
| grilling | 20 minutes
|
| Nutritional value | |
|---|
| energy | 197 kcal |
| fat | 13.2 g |
| iron | 0.7 mg
|
Shoulder chop
After the neck chop comes the shoulder chop. These always have a small rib.
The shoulder chop is the favourite of real pork lovers. They have the most taste because of the very thin fatty tissue in these, which has a lot of flavour.
A boneless neck or shoulder chop is a neck steak, in Dutch a Âprocureur steak. For those who like meat with plenty of taste but no bones.
| Cooking method | |
|---|
| frying | 20 - 25 minutes |
| stewing | 30 - 40 minutes |
| braising | 30 - 40 minutes |
| grilling | 20 minutes
|
| Nutritional value | |
|---|
| energy | 197 kcal |
| fat | 13.2 g |
| iron | 0.7 mg
|
Rib chop
Rib chops have firm meat surrounded by a nice rind of fat.
Rib chops are a little larger than shoulder chops.
| Cooking method | |
|---|
| frying | 15 minutes |
| grilling | 10 - 15 minutes
|
| Nutritional value | |
|---|
| energy | 144 kcal |
| fat | 5.9g |
| iron | 0.3mg
|
Loin chops
Loin chops are firm and tender. They are a little more expensive than the other sorts. They consist of a piece of the loin, without much bone. A loin chop also has a nice fat rind. That's essential for the flavour.
For chops with a fat rind, cut into the fat before cooking. This prevents the meat curling.
| Cooking method | |
|---|
| frying | 10 minutes |
| grilling | 10 - 15 minutes
|
| Nutritional value | |
|---|
| energy | 151 kcal |
| fat | 6.7 g |
| iron | 0.3 mg
|
Liver
Gently fried liver is considered a treat by many. Lightly dust the liver with flour before frying. This gives it a crispy outside. Make a few small cuts into the outside of the liver. This prevents it curling.
Liver is an essential ingredient in a good, traditional paté.
Liver does have a slightly higher cholesterol content than other meats. But that's almost never a problem provided you don't eat offal more than once a week.
Liver has a high iron content.
| Cooking method | |
|---|
| frying | 6 - 8 minutes |
| grilling | 6 - 8 minutes
|
| Nutritional value | |
|---|
| energy | 132 kcal |
| fat | 3.9 g |
| iron | 21 mg
|
Stir-fry pork
Stir-fry pork is often cut from pork casserole meat that's marbled with fat. It is sometimes sold ready spiced or marinated.
You can also make good satay from larger pieces of meat.
| Cooking method | |
|---|
| frying | 20 - 25 minutes |
| braising | 30 - 35 minutes |
| boiling/soaking | 20 - 25 minutes
|
| Nutritional value | |
|---|
| energy | 129 kcal |
| fat | 4.8 g |
| iron | 0.4 mg
|
Oyster pieces
A pork oyster is small, but this is more than made up for by its excellent flavour. It's the leanest piece of pork, and is cut from the leg. Dust with flour before frying to prevent it from drying out.
| Cooking method | |
|---|
| frying | 10 minutes |
| grilling | 10 minutes
|
| Nutritional value | |
|---|
| energy | 115 kcal |
| fat | 2.4 g |
| iron | 0.3 mg
|
Rolled joint
There are two types of rolled pork joint: rolled shoulder joint and rolled fillet.
The rolled shoulder contains rather more fat, and some think it has more flavour than the leaner rolled fillet as a result.
There are no standard cooking times for rolled joints. Use a meat thermometer to guarantee a good result. A rolled joint can be cooked in a pan or in the oven. Push the thermometer into the middle of the joint. When the temperature has reached 65 - 70° C the joint is cooked.
| Cooking method | |
|---|
| roasting | 35 - 45 minutes |
| grilling /spit roasting | 35 - 45 minutes
|
| Nutritional value | |
|---|
| energy | 329 kcal |
| fat | 29.1 g |
| iron | 0.6 mg
|
Rolled fillet joint
There are two types of rolled pork joint: rolled shoulder joint and rolled fillet.
The rolled shoulder contains rather more fat, and some think it has more flavour than the leaner rolled fillet as a result.
There are no standard cooking times for rolled joints. Use a meat thermometer to guarantee a good result. A rolled joint can be cooked in a pan or in the oven. Push the thermometer into the middle of the joint. When the temperature has reached 65 - 70° C the joint is cooked.
| Cooking method | |
|---|
| roasting | 35 - 45 minutes |
| grilling /spit roasting | |
| 35 - 45 minutes
| |
| Nutritional value | |
|---|
| energy | 144 kcal |
| fat | 5.9 g |
| iron | 0.4 mg
|
Chipolatas
Chipolatas are small fresh sausages. They have a fine texture and contain pork with herbs and spices.
You can prevent the sausages from bursting in the frying pan. First immerse them in hot water (just off the boil) for 5-8 minutes. Dry them with kitchen paper and then fry them.
It is also a good idea to steep sausages for the barbecue in hot water for a short while.
| Cooking method | |
|---|
| frying | 12 - 15 minutes |
| barbecue | 12 - 15 minutes
|
| Nutritional value | |
|---|
| energy | 270 kcal |
| fat | 22.8 g |
| iron | 0.7 mg
|
Shoulder steaks
These steaks are excellent for stewing. Lightly dust with flour before frying briefly to seal the meat.
| Cooking method | |
|---|
| stewing | 45 - 55 minutes |
| braising | 60 minutes
|
| Nutritional value | |
|---|
| energy | 129 kcal |
| fat | 4.8 g |
| iron | 0.4 mg
|
Schnitzel
Pork schnitzels are pieces of loin roast beaten thin.
The Wiener Schnitzel is world famous but was originally made of veal.
A schnitzel should not be overcooked.
The meat is soft and delicate and can soon dry out. Don't cook on too high a heat.
For schnitzels coated in breadcrumbs use a small amount of butter or oil and serve with a slice of lemon. Delicious!
| Cooking method | |
|---|
| frying | 6 - 8 minutes |
| grilling | 6 - 8 minutes
|
| Nutritional value | |
|---|
| energy | 119 kcal |
| fat | 3.1 g |
| iron | 0.3 mg
|
Roulades
A roulade is made of spiced ground pork wrapped in a rasher of streaky bacon. There's no need to season further. 'Roulades' are sold in many varieties.
| Cooking method | |
|---|
| frying | 12 - 15 minutes |
| Nutritional value | |
|---|
| energy | 282 kcal |
| fat | 23.9 g |
| iron | 1.1 mg
|
Spareribs
Spareribs are rib bones with a small amount of meat left on. They are used to add flavour to pea soup. In summer they are popular on the barbecue.
Spareribs taste best if they are marinated and part-cooked in a pan or the oven before they go on the barbecue.
| Cooking method | |
|---|
| roasting | 30 minutes |
| stewing | 60 - 75 minutes |
| boiling/soaking | 60 - 90 minutes |
| grilling /barbecuing | 10 minutes
|
| Nutritional value | |
|---|
| energy | 260 kcal |
| fat | 20.8 g |
| iron | 0.6 mg
|
Belly pork and streaky bacon
Belly pork and streaky bacon are completely different. They are used in typically Dutch winter dishes, like sauerkraut with boiled belly pork or brown beans with fried bacon.
Belly pork and streaky bacon give lots of flavour to dishes. The reason is simple: the fat in the meat contains the flavour.
Cubes of smoked streaky bacon are a standard cooking item in every fridge. When fried these cubes add extra flavour to vegetable dishes, casseroles, pasta sauces, salads and even soups.
Rashers of streaky bacon are often used to wrap around a large piece of meat or poultry. This stops it drying out and gives it a fantastic flavour.
| Cooking method | |
|---|
| frying | 15 - 20 minutes |
| Nutritional value | |
|---|
| energy | 329 kcal |
| fat | 29.1 g |
| iron | 0.6 mg
|
Belly pork slices
Belly pork slices usually come without rind and without bits of bone these days. Those who like it can still ask the butcher for belly pork with the rind on. The rind goes nice and crispy during frying.
Marinated belly pork slices for the barbecue are the tastiest of all. Dry them thoroughly before putting them on the barbecue.
| Cooking method | |
|---|
| frying | 8 - 12 minutes |
| stewing | 35 - 45 minutes |
| barbecue | 8 - 10 minutes
|
| Nutritional value | |
|---|
| energy | 329 kcal |
| fat | 29.1 g |
| iron | 0.6 mg
|
