Pork and peas: Difference between revisions
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Image:FryingOffPork.jpg|Frying off the pork shoulder cubes, (half recipe quantity) | Image:FryingOffPork.jpg|Frying off the pork shoulder cubes, (half recipe quantity) | ||
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<!-- footer hashtags --><code 'hashtagrev:12032020'>#passThePeas #pork #ghee #parsley #porkshoulder #cider #chickenstock #chili #spicy #casserole #recipe</code><!-- / | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/passThePeas|#passThePeas]] [[Special:Search/pork|#pork]] [[Special:Search/ghee|#ghee]] [[Special:Search/parsley|#parsley]] [[Special:Search/porkshoulder|#porkshoulder]] [[Special:Search/cider|#cider]] [[Special:Search/chickenstock|#chickenstock]] [[Special:Search/chili|#chili]] [[Special:Search/spicy|#spicy]] [[Special:Search/casserole|#casserole]] [[Special:Search/recipe|#recipe]] | ||
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Latest revision as of 17:58, 17 April 2024
A nice wintery casserole dish that's really simple to make to your own personal taste. Leave out what you don't like and add what you fancy.
| Pork and peas | |
|---|---|
 |
| Slow cooked, with egg noodles | |
| Servings: | Serves 4 |
| Calories per serving: | 821 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 16th October 2021 |
|
Best recipe reviewLovely flavours, too tough! 2/5 I would slow cook this next time. It was lovely but very chewy. 3hours in the slow-cooker would be much better. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg boneless pork shoulder cut into 1 cm (1/2" cubes)
- 275g / 10 oz frozen peas
- 15g / ½ oz lard, ghee or olive oil
- A good pinch of freshly ground black pepper
- 1 large onion, peeled and chopped
- 3 cloves of garlic, peeled and crushed
- 1 tablespoon of smoked paprika
- ¼ teaspoon chilli powder
- 125 ml / 4 fl oz chicken stock
- 75 ml cider
- 2 tablespoons freshly chopped parsley
Method
- Heat the lard, oil or ghee in a large frying pan and add the black pepper
- Stir-fry the pork cubes for 5 minutes until lightly browned, remove and keep to one side
- Add the onions and garlic and stir-fry for another 5 minutes
- Add the pork back to the pan and shake over the dry spices and toss the pork to coat evenly
- Add the chicken stock and cider, cover and simmer for 40 minutes, or until the pork is cooked
- Add the frozen peas and chopped parsley stir in and cook for the final 10 minutes, no need to defrost them
- Taste for seasoning and serve
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Frying off the pork shoulder cubes, (half recipe quantity)
-
The ingredients, (half recipe quantity)
-
Pork shoulder, tossed in the spices, (half recipe quantity)
Chef's notes
The pork shoulder was too tough cooked in this manner, far better to slow cook for two or 3 hours to break up the tough tissues. Another solution would be to mince the pork shoulder first.
Variations
I made this for two, using half the meat but the other ingredients were left mostly the same; more gravy, pass the peas!
Serving suggestions
Serve over egg noodles and vegetables of your choosing
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#passThePeas #pork #ghee #parsley #porkshoulder #cider #chickenstock #chili #spicy #casserole #recipe