Healthy recipes for the New Year
Fitness is front of mind for many this January, with one in seven of us now a member of a gym - the perfect time for a healthy and nutritious recipe that will help maintain energy levels!
For those looking to get fitter, but not lose the flavour, we’ve compiled a selection of our favourite pork recipes that are sure to delight the taste buds whilst not bothering the waistline.
Spiced Pork Koftas with Jewelled Couscous

Serves: 4
Cooking Time: 20mins
Ingredients
450g (1lb) Lean Pork mince
15ml (1tbsp) Ras-el-hanout spice mix
1 Clove garlic, crushed
50g (2oz) Dates, chopped
25g (1oz) Pistachio nuts, chopped
2 Spring onions, finely sliced
Bamboo skewers, soaked in cold water
‘Jewelled’ Couscous:
100g (4oz) Couscous
15ml (1tbsp) Ras-el-hanout spice mix
¼ Cucumber, cubed
2 Spring onions, sliced
20 Blueberries
30ml (2tbsp) Pomegranate seeds
30ml (2tbsp) Fresh mint, chopped
30ml (2tbsp) Fresh parsley, chopped
Olive oil for drizzling
Method
- Into a large bowl place the pork mince, spice, garlic, dates, nuts, spring onions and seasoning.
- Divide the mixture into about 8 and shape into sausage shapes. Thread the ‘sausages’ onto soaked bamboo skewers, lightly squashing around the skewer to secure.
- Place on a plate, cover and place in fridge for 15-20 minutes to chill. Remove from fridge and place under a preheated grill and cook for about 12 minutes until golden and cooked through.
- Make the couscous: Place the couscous and spice into a large bowl and cover with approx 200ml boiling water – cover and leave for about 5 minutes until the liquid has absorbed. Add all the remaining ingredients and combine well together. Season, drizzle with a little oil and serve.
- Serve the koftas with a large pile of couscous.
Pork, Black Bean and Orange Salad

Serves: 4-6
Cooking time: About 1 hour + 1 hour marinating time
Ingredients
- 700g (1½lbs) Pork belly slices, rind and excess fat removed
- 30ml (2tbsp) Orange rindless marmalade
- 30ml (2tbsp) Soy sauce
- 45ml (3tbsp) Orange juice
- 60ml (4tbsp) Black bean sauce
- 2 Star anise
- 3 Chinese leaves, roughly shredded
- ½ Little gem lettuce, roughly shredded
- 50g (2oz) Beansprouts
- 3 Spring onions, thinly sliced
- Handful Fresh coriander leaves
- 1 Large orange, peel removed and cut into segments
Method
- Preheat oven to Gas 5, 190ᵒC, 375ᵒF
- Mix together in a large bowl the marmalade, soy, orange juice, black bean sauce and star anise.
- Add the belly slices and coat in the juice. Cover and marinate in the fridge for about 1 hour.
- Remove the belly slices from the marinade and place in an oven pan, cover with foil and cook for about 50 – 60 minutes turning and basting occasionally.
- Allow belly to cool slightly and then cut into chunks.
- Serve on a bed of Chinese leaf, lettuce, beansprouts, spring onions, fresh coriander leaves and orange segments. Serve drizzled with the warm cooking juices.