A Taste of Pork

The Wales & Border Counties Pig Breeders Association have compiled a book on behalf of their membership containing some of their favourite recipes and ideas for the use of pig meat. The book entitled a "Taste of Pork or What to Do with the Whole Pig" is available from the Association at a modest charge of £4.00 it is an invaluable source of ideas and reference. Here we are featuring a Recipe a month taken from the book to give you a flavour of what our members are cooking this year.

Remember when cooking with pork always ask yourself "Is this meat the best quality I can afford, and what do I know about it's origins", because after all we are what we eat! Please enjoy the recipes as much as our contributors have and remember the full version is available from the Association.

 

 

Welsh Country Pork & Pasta

 

Ingredients:

3 lb boneless pork
(lean hand & spring , shoulder or leg, cut into 1" cubes
2 1/2 oz lard or oil
8 oz onions (2 medium), thinly sliced
3 tbs Paprika pepper
1/2 tspn of Caraway Seed
1 medium green pepper (cubed)
1 clove of crushed Garlic
1 medium tin chopped Tomatoes
1 medium tin of Kedney Beans
Salt and Pepper to taste

Method:

Heat lard, add onions and cook until softened on moderate heat
Reduce heat and rapidly stir in Paprika
Add meat, slt and garlic. Brown meat whilst stirring
When meat is well browned, add small amount of water & Caraway seeds
(Take care not to boil meat, it should fry)
When meat begins to soften, add green peppers and tomatoes and Kidney beans
Simmer and cover, cook until tender (about 3/4 hour)

Serving:

Serve with noodles or Pasta, a dollup of sour cream and pickled vegetables