Recipes-Pork

CASSEROLE OF PORK WITH HERBS & HEATHER ALE - SERVES 4

INGREDIENTS

500g/1lb lean pork, diced

2 medium onions, peeled and chopped

1 clove garlic, crushed

2 tbsp olive oil

3 tbsp plain flour, seasoned with salt and pepper

approx. 300ml/10fl oz

Heather ale or dry cider

2 tbsp fresh chopped herbs, such as coriander, parsley, chervil, tarragon

Dry the pork with kitchen paper and then coat with seasoned flour, shaking off any excess flour. Put it on a plate. Heat the olive oil in a heavy based frying pan, and brown the pork in small batches so that is does not stick; it is important to keep the temperature high, to prevent the pork from exuding its moisture.

Once all the meat has browned put it into a casserole dish. Add the onion and garlic to the frying pan, let it soften and brown lightly, add to the pork. Pour in the Heather ale, or cider, and bring to the boil. Cover the pan and allow the pork to simmer for about 11/4 hours or until tender, or put it into a medium oven, 180 degreesC/350 degreesF/Gas 4. Five minutes before removing from the heat add the chopped herbs.  If the casserole is too watery, allow to simmer on the stove top without the lid for a few minutes until it thickens slightly. Serve with mashed potatoes.

MARINADED PORK CHOPS

INGREDIENTS

4 PORK CHOPS

Marinade

150ml/5fl oz olive oil

150ml / 5fl oz red wine

1 tbsp tomato puree

1 tbsp runny honey

1 tbsp wholegrain mustard

30ml / 1fl oz wine vinegar

1 clove garlic, crushed

Whisk together the oil and wine, add the remaining ingredients and pour over the pork chops, making sure that the meat is covered. Marinade the pork for a few hours before char grilling. Can also be roasted.