Recipes / pork

  • Iberico Secreto with Caponata by Barry Horne

    Iberico Secreto with Caponata by Barry Horne

    (serves 4)


    Ingredients: 


    600g-800g Iberico Secreto 

    1 large Sicilian purple aubergine

    250g cherry tomatoes on the vine

    1 red onion

    2 cloves garlic

    50g nocerella olives (sliced)

    1½ tsp capers

    50g pine nuts (toasted)

    1tsp tomato puree

    10g fresh oregano (whole leaves picked)

    20g flat leaf parsley (finely chopped)

    olive oil for cooking

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  • Spicy Pork Mapo Tofu

    Start by chopping up the garlic, ginger and spring onion - it's a very quick dish, so you want everything ready for when you start cooking. Finely chop the garlic and ginger and slice the spring onions finely - you're going to use the white part to cook with and the green part to finish the dish, so reserve for later.
    Get a wok on a medium high and add the pork mince, break it up in the pan and cook until you get some good colour on it. When nicely browned, add the garlic, ginger and white spring onion and cook for a further 2 mins, stirring occasionally.
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  • Crackly Roast Pork by Shaunn Griffiths

    Crackly Roast Pork by Shaunn Griffiths
    This method goes against every pork roasting instinct you might have but results in the juiciest meat and crispiest crackling. Ask your butcher to score the skin of the loin, this scoring makes it easier to carve the pork once it is cooked). Put the pork in a deep tray in the fridge uncovered overnight. The aim is to dry the skin as much as possible which makes crackling it easier.
    Next day take the pork out of the fridge 2 hours before you want to cook it.
    In a mortar and pestle, bash together the fennel seeds and salt to a coarse texture and rub this into the pork skin, getting into each of the skin incisions.
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