Pork and peas: Difference between revisions
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|PortionCalories = 821 | |PortionCalories = 821 | ||
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====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Lovely flavours, too tough!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2</span>/5</span> | |||
<span class="reviewDesc">I would slow cook this next time. It was lovely but very chewy. 3hours in the slow-cooker would be much better.</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | |||
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A nice wintery [[Casserole dish|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. | A nice wintery [[Casserole dish|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. | ||
Revision as of 13:49, 23 December 2021
| Pork and peas | |
|---|---|
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. Jerry |
| 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 |
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.
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)
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The ingredients, (half recipe quantity)
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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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