Difference between revisions of "Pork and peas"

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|title=Pork and peas, a one pot recipe
 
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|description=--description--
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|keywords=#passThePeas #pork #ghee #parsley #porkshoulder #cider #chickenstock #chili #spicy #casserole #recipe
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|hashtagrev=12032020
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|description=An easy winter pork shoulder casserole, with peas!
 
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{{recipesummary
 
{{recipesummary
 
|DatePublished=16th October 2021
 
|DatePublished=16th October 2021
 
|Author=Chef
 
|Author=Chef
|ImageComment =  
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|ImageComment = Slow cooked, with egg noodles
 
|Servings = Serves 4
 
|Servings = Serves 4
 
|Difficulty = 1
 
|Difficulty = 1
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|TotalCalories = 3286
 
|TotalCalories = 3286
 
|PortionCalories = 821
 
|PortionCalories = 821
|Image = [[Image:Pork and peas recipe.jpg|250px|alt=Electus]]
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|Image = [[Image:Pork and peas recipe.jpg|alt=Electus]]
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<span class="review">  <span class="reviewHeader">
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====Best recipe review====
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</span>
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''<span class="reviewTitle">Lovely flavours, too tough!</span>''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2</span>/5</span>
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<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>
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<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span>
 
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[[Image:DeleteImagePlaceholderIfNotNeeded.jpg|thumb|250px|right|Text summary]]
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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.
</div>
 
  
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.
 
 
{{RecipeIngredients
 
{{RecipeIngredients
  
 
| 1 kg boneless [[Pork shoulder|pork shoulder]] cut into 1 cm (1/2" cubes)
 
| 1 kg boneless [[Pork shoulder|pork shoulder]] cut into 1 cm (1/2" cubes)
| 275g / 10 oz [[Frozen peas|frozen peas]], [[Defrosted|defrosted]]
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| 275g / 10 oz [[Frozen peas|frozen peas]]
 
| 15g / &#189; oz [[Lard|lard]], [[Ghee|ghee]] or [[Olive oil|olive oil]]
 
| 15g / &#189; oz [[Lard|lard]], [[Ghee|ghee]] or [[Olive oil|olive oil]]
 
| A good pinch of [[Freshly ground black pepper|freshly ground black pepper]]
 
| A good pinch of [[Freshly ground black pepper|freshly ground black pepper]]
 
| 1 large [[Onion|onion]], peeled and chopped
 
| 1 large [[Onion|onion]], peeled and chopped
 
| 3 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
 
| 3 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| 2 teaspoons of [[Smoked Paprika|smoked paprika]]
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| 1 tablespoon of [[Smoked Paprika|smoked paprika]]
 
| &#188; teaspoon [[Chilli powder|chilli powder]]
 
| &#188; teaspoon [[Chilli powder|chilli powder]]
 
| 125 ml / 4 fl oz [[Chicken stock|chicken stock]]
 
| 125 ml / 4 fl oz [[Chicken stock|chicken stock]]
 
| 75 ml [[Cider|cider]]
 
| 75 ml [[Cider|cider]]
| 2 tablespoon freshly chopped [[Parsley|parsley]]
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| 2 tablespoons freshly chopped [[Parsley|parsley]]
 
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| 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 [[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 [[Chicken stock|chicken stock]] and [[Cider|cider]], cover and [[Simmer|simmer]] for 40 minutes, or until the [[Pork|pork]] is cooked
| Add the [[Defrosted|defrosted]] [[Peas|peas]] and chopped [[Parsley|parsley]] stir in and cook for the final 10 minutes
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| 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
 
| Taste for seasoning and serve
 
}}
 
}}
<gallery widths=250px heights=250px perrow=5>
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<gallery widths=300px heights=300px perrow=5>
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Image:FryingOffPork.jpg|Frying off the pork shoulder cubes, (half recipe quantity)
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Image:Pork and peas, the ingredients.jpg|The ingredients, (half recipe quantity)
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Image:Spiced pork shoulder.jpg|Pork shoulder, tossed in the spices, (half recipe quantity)
 
</gallery>
 
</gallery>
 
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===Chef's notes===
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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===
 
===Serving suggestions===
Serve over [[Egg noodles|egg noodles]] and [[Vegetables|vegetables]] of your chosing
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Serve over [[Egg noodles|egg noodles]] and [[Vegetables|vegetables]] of your choosing
 
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[[Category:Pan fried]]
 
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[[Category:Boiled or simmered]]
 
[[Category:Boiled or simmered]]
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<!-- footer hashtags --><code 'hashtagrev:12032020'>#passThePeas #pork #ghee #parsley #porkshoulder #cider #chickenstock #chili #spicy #casserole #recipe</code><!-- /footer_hashtags -->

Latest revision as of 12:43, 9 March 2023


Pork and peas
Difference between revisions of

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.

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:Easy
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


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

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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https://www.cookipedia.co.uk/recipes_wiki/Pork_and_peas