Pork - The lean alternative

The very best of Manx pork

Tipsy Pork Chops  
8 large thinly cut Manx Pork Chops
Mix up a marinade of a wine glass of dry cider, 2 crushed cloves of garlic, 1 tsp of each ground cinnamon and dried tarragon. Rub into the pork chops, cover and place in the fridge for 2 hours. Either grill or BBQ for 8 minutes a side. Serve with mashed Manx potatoes. Alternatively buy ready prepared marinade and follow the instructions for a perfect BBQ.
 
Pork Chops with Sour Cream & Chives  
4 thick Manx Pork Loin Chops
Season and fry the pork chops on both sides until nicely coloured in a little Manx butter then place in an ovenproof dish.Make a sauce in the frying pan from a large glass of sweet sherry, a small tub of Manx soured cream, 2 of tbsp of finely chopped fresh chives and a heaped tbsp of sultanas.When brought to the boil, pour the sauce over the chops, cover and bake at 180C/350F/Gas5 for 1 hour. Serve with gnocchi and steamed fresh Manx green vegetables.
 
Char Sui Pork  
A Manx Pork Tenderloin Fillet
Make a marinade from 2 tbsp of  of Manx honey or black treacle, 2 tbsp of soy sauce, 2 tbsp of dry sherry, 3 crushed star anise, 1 tsp of each of ground cinnamon and grated fresh ginger and a goodly amount white pepper. Coat the pork tenderloin and place in the fridge for 2 hours. BBQ the whole fillet or roast in a pre-heated oven at 180C/350F/Gas4 for 30 minutes. Slice and serve with boiled rice and a herb salad of fresh coriander & flat leafed parsley.
 
Pork Fillet Delight  
A Manx Pork Tenderloin Fillet
Rub a little olive oil onto the pork fillet and roll in coarsely ground black pepper, salt and chopped fresh sage leaves. Place in an ovenproof dish and bake at 180C/350F/Gas5 for 1 hour. Serve with seasonal vegetables served with a sweet mustard sauce.