Submitted by Lewjam
For this I used a hob proof oven dish (Cast iron type) Although in the past I have used a frying pan and transferred to a stew pot (when I was a student and couldn’t afford cast iron pans!!)
This is great at the moment because pork is so cheap. I use shoulder of pork with the fat on, but you could be healthy and leave it off although it doesn’t give such a good flavour!
Ingredients:
- 1.5 kg pork shoulder with no bone, in one piece, skin off, fat left on
- 2 onions finely chopped
- 2 fresh red chillies, de-seeded and finely chopped (depends on strength of chillies and personal taste – needs a low background heat)
- 3 tablespoons mild smoked paprika
- 1 teaspoons ground caraway seeds
- half a teaspoons on fennel seeds
- a small bunch of fresh marjoram (if you have this is great, if not its not a disaster!)
- 6 peppers (this is equivalent to bell peppers, I used about 20 of my little red peppers this year!)
- 500g of fresh tomatoes stewed down + a squirt of tomato puree (or 1 x 400g tin of plum tomatoes)
- Splash a red wine
- Juice of half a lemon
To serve and make it extra special:
- 1 x small pot of soured cream
- zest of 1 lemon
- a small bunch of fresh flat-leaf parsley, chopped
Method:
- Score the fat of the pork, add salt and pepper and cook in a litle oil for about 10 mins. This will render out the gelatinous fat and give the pan some flavour.
- Remove the pork.
- Add the onion, chillies, paprika (both kinds), fennel seeds, caraway seeds and gently cook for 5-10 mins untill the onions are softening.
- Add the sliced peppers, I like to leave some in chunks as well as some finer and the tomatoes (you can use a tin of plum tomatoes if you don’t have fresh).
- Add the pork back to the pan and top up with water just to cover the pork. Add a splash of red wine and the juice of half a lemon.
- Cover and put in a preheated oven at 350/gas mark 4 and slow cook for ~3 hours. Give it a mix every hour and you know when its done because the meat will be falling to pieces.
- Shred the meat up, if it’s ready there should be no need for a knife just tear it apart with two forks into chunks.
To serve:
- Add parsley, lemon zest and sourced crème to a bowl and mix well.
- If serving right away, add to the pot and very gently sir in (like rasberry ripple ice cream!) right before serving.
- If freezing, freeze without the crème and add after reheating.
It’s best served with something granular like cous cous, rice or bulgar wheat!
Filed under Freezer Recipes, Pork Recipes, Recipe, Slow Cooking by
Ingredients:
- 12 oz short crust pastry
- 12 oz bacon (streaky or back)
- 4 or 5 eggs (depending on size)
- Salt and pepper
Method:
- Roll out half of the pastry and use to line an 8″ pie dish.
- Chop the bacon rashers finely and put over the pastry. If you like your bacon crispy, you can fry it first for a few minutes.
- Crack the eggs in a bowl, beat and season with salt and pepper. Pour over the bacon.
- Roll out the other half of the pastry and use to cover the egg/bacon. Seal the edges and flute with the back of a fork. If there are any pieces of pastry left over, use these to make decorative shapes and seal these onto the top with a little water or milk.
- Brush the top with beaten egg and bake in the centre of a pre-heated oven at Gas Mark 6 (400°F/200°C) for 25 to 30 minutes.
Serves 4 – Goes well with green beans and peas.
Filed under Pork Recipes, Recipe by
Ingredients:
For the meat balls:
- 1 lb minced beef or pork
- 3 sweet peppers
- 3 pineapple rings
- Salt and pepper
For the sauce:
- 1 or 2 cloves of garlic (peeled and crushed)
- 1 tablespoon cornflour
- 1 tablespoon soy sauce
- 4 tablespoons white wine vinegar
- 2 tablespoons honey or demerara sugar
- ¼ pint chicken stock (oxo cube is fine)
Method:
- Season the minced beef or pork and shape into small balls. Dip in seasoned flour and fry in hot oil until cooked and golden brown.
- Cut the peppers into strips (removing the pith and seeds) and saute lightly in a little oil.
- Cut the pineapple rings into 12 pieces.
- Blend the cornflour with the soy sauce, vinegar, honey or sugar, chicken stock and crushed garlic and pour into a pan.
- Add the green pepper slices and pineapple and heat, simmer until thick.
- Pour over the meat balls.
Serves 4 – Accompany with cooked long grain rice or noodles.
Filed under Beef Recipes, Pork Recipes, Recipe by
Ingredients:
- 8 oz dried butter beans
- 4 oz bacon
- 1 medium onion
- 2 sticks of celery
- 8 oz tomatoes
- 1 tablespoon paprika
- 1 small lemon
- Salt and pepper
- 4 oz mushrooms
Method:
- Soak the butter beans in1 pint of water, preferably overnight.
- Drain the butter beans and reserve the water.
- Chop the bacon, peel and slice the onion, chop the celery sticks, peel the tomatoes and cut into quarters.
- In a large pan, with a lid, gently fry the bacon until the fat runs. Add the sliced onion and celery chunks and fry, stirring frequently, for about 3 minutes or until well browned. Stir in the paprika and cook for another minute and then add the tomatoes.
- Add water or stock to bring the reserved water up to 1 pint. Add to the pan along with the grated rind and juice of the lemon. Bring to the boil and add the butter beans. Season with salt and pepper.
- Cover and reduce the heat and simmer for about 2 hours until the beans are tender.
- Slice the mushrooms and add them to the pan. Re-cover and continue cooking for about 15 minutes until the mushrooms are cooked.
- Serve hot.
Serves 4 – Great with some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe, Slow Cooking by
Ingredients:
- 6 oz shortcrust pastry preferably made from wholemeal flour
- 1 lb leeks
- ¼ lb (4 oz) bacon
- 2 large eggs (preferably free-range)
- ¼ pint full or semi-skimmed milk
- Salt and pepper
- 1 tablespoon grated Parmesan cheese
Method:
- Roll out the pastry and use it to line a 8″ flan ring or dish. Prick all over and line with greasproof paper and weigh down with beans, breadcrumbs or rice. Pre-heat the oven to Gas Mark 7 (400°F/200°C).
- Place the flan ring on a tray and bake for 10 minutes and then remove the paper and beans/breadcrumbs/rice and return the flan ring to the oven for another 5 minutes to dry out and colour slightly. Remove from the casing.
- Reduce the oven temperature to Gas Mark 5 (375°F/190°C) and make the filling.
- Chop the bacon into small pieces. Fry gently in a pan until the fat runs. Chop the leeks and add them to the pan, cover and cook over a low heat for about 10 minutes, stirring occasionally, until the leeks are tender.
- Using a slotted sppon, transfer the bacon/leek mix into the flan case.
- Beat the eggs and milk together. Season with salt and pepper and pour over the leeks and bacon. Sprinkle the top with the Parmesan cheese.
- Return to the oven on a tray and bake for about 30minutes until the filling is set and lightly browned.
Serves 4 – Make into a light meal by serving with a salad.
Filed under Pork Recipes, Recipe by
Ingredients:
- Corn or olive oil
- 8 oz streaky bacon
- 1 medium onion
- 1 large green pepper
- 4 medium size ripe tomatoes
- Salt and pepper
- 1 teaspoon dried mixed herbs or herbs of your choice
- ¾ pint vegetable or chicken stock (hot)
Method:
- Peel and finely chop the onion. De-rind and chop the bacon into small pieces. Core, quarter, de-pith and chop the pepper into ½” strips.
- Heat a tablespoon of oil in a large frying pan/saucepan/wok that has a lid.
- Add the chopped onion and bacon and fry for about 5 minutes, stirring.
- Add the strips of pepper and rice and fry for about 1 minute, stirring, until coated.
- Blanch, peel and chop the tomatoes. Heat the stock (oxo cubes will do). Add the tomatoes and stock to the rice mixture. Stir and season with the herbs, salt and pepper to taste.
- Bring to the boil and then cover. Reduce the heat and simmer for about 20 minutes, stirring occasionally, until the rice is tender and the liquid absorbed.
- Serve hot.
Serves 4 – A colourful dish.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by
Ingredients:
- 1 lb cold white long grain cooked rice
- 2 eggs
- Salt and pepper
- 2 tablespoons oil (peanut oil works well)
- 2 oz bacon
- 1 onion
- 2 oz cooked peas
- 4 spring onions
- 1 tablespoon soy sauce
Method:
- To cook the rice – put the rice in a saucepan and add water in the proportion of 1 cup of rice to 2 cups of water. Add salt to taste. Cover, bring to the boil, reduce the heat and simmer until all of the water has been absorbed and the rice is tender.
- In a small bow beat the eggs and season with salt and pepper.
- Heat 1 tablespoon of oil in a large frying pan or wok. Pour the eggs into the pan and cook until that are almost set. Slide onto a plate and chop coarsely.
- Peel and chop the onion and chop the bacon into small pieces. Add another tablespoon of oil to the pan, heat, and add the onion and bacon. Fry for about 4 minutes until the onion is tender and the bacon cooked.
- Add the cold rice with the cooked peas, 4 coarsely chopped spring onions and the chopped egg.
- Stir continuously and continue frying for about 3 minutes or until the ingredients are heated through.
- Stir in 1 tablespoon soy sauce and serve whilst still hot.
Serves 4 – Any cooked meats, fish and vegetables can be added to this dish. The main trick is that the rice must be cold and the eggs cooked and chopped as per an omelettte.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by
Ingredients:
- 1 lb pork sausagemeat
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 2 lb potatoes (ones what mash well)
- 2 tablespoons finely chopped parsley
- 2 oz butter
- ½ pint full or semi-skimmed milk
- 3 oz grated mature cheddar cheese
- 2 eggs
- Salt and pepper
Method:
- Wash, peel and quarter the potatoes and cook in boiling water until they are soft.
- Drain and mash the potatoes and, whilst still hot, add the parsley and butter and beat well.
- Heat the oil in a large pan and fry the sausagemeat and onion.
- Crack and beat the eggs together.
- Transfer the potato mash to the pan with the sausagemeat and onion and mix together.
- Season with salt and pepper and stir in 2 oz of the grated cheese.
- Add enough milk to cover the mixture.
- Pour into a greased baking dish and sprinkle the top with the rest of the cheese.
- Bake in a pre-heated oven at Gas Mark 4 (180°C/350°F) for about 30 minutes until the top is brown and crisp.
- Serve hot.
Makes 4 very hearty portions or 6 smaller ones.
Filed under Pork Recipes, Recipe by
Ingredients:
- 8 oz macaroni
- 2 lb ripe tomatoes
- 1 large onion
- Salt and pepper
- 8 oz streaky bacon
- 4 oz grated mature cheddar cheese
Method:
- Put the macaroni into a pan of boiling salted water and cook until just tender.
- Put the tomatoes into boiling water, skin, and then put through a blender to make a tomato sauce base.
- Gently fry the onion, cut the bacon into small pieces and then add to the onion. Continue to fry for a minute or two.
- Pour the tomato sauce over the onion and bacon, season with salt and pepper (and garlic if you like it). Gradually bring to a simmer.
- Drain the macaroni and put into an ovenproof dish.
- Pour the sauce over the macaroni along with half of the grated cheese and mix well.
- Sprinkle the remainder of the cheese over the top and put into a pre-heated oven at Gas Mark 6 (200°C/400°F) f0r about 25 minutes.
Serves 4.
Filed under Pasta Recipes, Pork Recipes, Recipe by
Ingredients:
- 4 plump fatty pork sausages
- 4 oz self-raising flour
- 1 large egg
- ½ pint full or semi-skimmed milk
- Salt & Pepper
- Oil or dripping
Method:
- Sieve the flour, salt and pepper into a basin. Make a well in the centre and add the egg and half of the milk. Mix well. Add the remainder of the mile gradually, then beat the batter well. This is easier if you use an electric whisk.
- Leave to stand for about ½ an hour.
- Meanwhile fry the sausages lightly to release the fat and until they are lightly browned (remember they will continue to colour later on).
- Set the sausages aside and transfer the fat to a Yorkshire pudding tin along with more oil or dripping. Put into a pre-heated oven at Gas Mark 7 (425°F/220°C) until the fat is smoking hot.
- Quickly re-beat the batter and transfer into the yorkishire pudding tin. Divide the sausages into two or three pieces and distribute them evenly in the batter.
- Put back into the upper half of the oven and continue cooking at Gas Mark 7 (425°F/220°) for about 35 minutes.
Small chops can be substituted for the sausages as a variation. Serve with either mashed potatoes and onion gravy or baked beans.
Serves 4.
Filed under Pork Recipes, Recipe by