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{{#seo:
|title=Pork and peas, a one pot recipe
|titlemode=replace
|keywords=#passThePeas #pork #ghee #parsley #porkshoulder #cider #chickenstock #chili #spicy #casserole #recipe
|hashtagrev=12032020
|description=An easy winter pork shoulder casserole, with peas!
}}

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.
{{recipesummary
|DatePublished=16th October 2021
|Author=Chef
|ImageComment = Slow cooked, with egg noodles
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 1 hour, 15 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour
|TotalCalories = 3286
|PortionCalories = 821
|Image = [[Image:Pork and peas recipe.jpg|middle|none|alt=Electus]]
}}
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====Best 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.

[[User:Chef|Jerry]] 
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</table>
{{RecipeIngredients

| 1 kg boneless [[Pork shoulder|pork shoulder]] cut into 1 cm (1/2" cubes)
| 275g / 10 oz [[Frozen peas|frozen peas]]
| 15g / ½ oz [[Lard|lard]], [[Ghee|ghee]] or [[Olive oil|olive oil]]
| A good pinch of [[Freshly ground black pepper|freshly ground black pepper]]
| 1 large [[Onion|onion]], peeled and chopped
| 3 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| 1 tablespoon of [[Smoked Paprika|smoked paprika]]
| ¼ teaspoon [[Chilli powder|chilli powder]]
| 125 ml / 4 fl oz [[Chicken stock|chicken stock]]
| 75 ml [[Cider|cider]]
| 2 tablespoons freshly chopped [[Parsley|parsley]]
}}

===Method===
{{RecipeMethod

| Heat the [[Lard|lard]], [[Oil|oil]] or [[Ghee|ghee]] in a large [[Frying pan|frying pan]] and add the [[Black pepper|black pepper]]
| [[Stir-fry]] the [[Pork|pork]] cubes for 5 minutes until lightly [[Browned|browned]], remove and keep to one side
| Add the [[Onions|onions]] and [[Garlic|garlic]] and [[Stir-fry|stir-fry]] for another 5 minutes
| Add the [[Pork|pork]] back to the pan and shake over the [[Dry|dry]] [[Spices|spices]] and toss the pork to coat evenly
| Add the [[Chicken stock|chicken stock]] and [[Cider|cider]], cover and [[Simmer|simmer]] for 40 minutes, or until the [[Pork|pork]] is cooked
| Add the frozen [[Peas|peas]] and chopped [[Parsley|parsley]] stir in and cook for the final 10 minutes, no need to defrost them
| Taste for seasoning and serve
}}
<gallery widths=250px heights=250px perrow=5>
Image:FryingOffPork.jpg|Frying off the pork shoulder cubes, (half recipe quantity)
Image:Pork and peas, the ingredients.jpg|The ingredients, (half recipe quantity)
Image:Spiced pork shoulder.jpg|Pork shoulder, tossed in the spices, (half recipe quantity)
</gallery>
===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|egg noodles]] and [[Vegetables|vegetables]] of your choosing
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Cooking with beer]]
[[Category:Chilli pepper recipes]]
[[Category:Meat recipes]]
[[Category:Pork recipes]]
[[Category:Pan fried]]
[[Category:Boiled or simmered]]
<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]]
</code>

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