Pork and peas: Difference between revisions
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|TotalCalories = | |TotalCalories = 3286 | ||
|PortionCalories = | |PortionCalories = 821 | ||
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Revision as of 16:35, 16 October 2021
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| Pork and peas | |
|---|---|
 |
| 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, defrosted
- 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
- 2 teaspoons of smoked paprika
- ¼ teaspoon chilli powder
- 125 ml / 4 fl oz chicken stock
- 75 ml cider
- 2 tablespoon 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 defrosted peas and chopped parsley stir in and cook for the final 10 minutes
- Taste for seasoning and serve
Serving suggestions
Serve over egg noodles and vegetables of your chosing
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