Pork and peas

Recipe review

Lovely 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

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

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 tablespoon freshly chopped parsley

Method

1. Heat the lard, oil or ghee in a large frying pan and add the black pepper
2. Stir-fry the pork cubes for 5 minutes until lightly browned, remove and keep to one side
3. Add the onions and garlic and stir-fry for another 5 minutes
4. Add the pork back to the pan and shake over the dry spices and toss the pork to coat evenly
5. Add the chicken stock and cider, cover and simmer for 40 minutes, or until the pork is cooked
6. Add the frozen peas and chopped parsley stir in and cook for the final 10 minutes, no need to defrost them
7. Taste for seasoning and serve

• 

  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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