Consumer Produce

The consumer Produce that we offer our consumers are as follows:

Pork Trotters

Tasty and deliciously hearty pork trotters from Porkland can be used to prepare many dishes and cuisines. Courtesy of Porkland here is one recipe that will delight your taste buds

Receipe: Sticky Chinese Pig Trotters

Pig trotters generally aren’t the most widely held cut but we’re hoping that this unique recipe might raise your spirits you to give them a try. Slow cooking makes for a delightful, tasty and tender piece of meat.

Details

Preparation time: 20 mins
Cooking time: 3 hours
Serving: 2

Ingredients

4 pigs trotters
1tbsp Chinese five spice
4tbsp dark soy sauce
2tbsp rice wine vinegar
5 garlic cloves
2 inches of ginger
Sticky Chinese Glaze:
2tbsp light soy sauce
1tbsp dark soy sauce
1tbsp honey
½inch of ginger, grated
1tbsp rice wine vinegar
A sprinkle of star anise and cloves (or you can use Chinese five spice)

Method

1. Preheat oven at 200˚C/Gas 6
2. Soak the trotters in cold water for a few hours and pat down dry before cooking
3. Place the trotters in a pan of water and simmer the trotters for 2½ hours with the other ingredients
4. Carefully remove the trotters (keep the jelly for stock in future dishes or soups) and place in a small roasting tray
5. Mix the Chinese glaze ingredients together and add to the pork trotters in the roasting dish
6. Place the roasting dish into the oven and cook for 25 minutes
7. Remove the trotters from the oven and leave to cool for 5 minutes before serving

Pork Chops

Receipe: Grilled Pork Chos

Below is an easy pork chop recipe to cook under the grill or on the barbecue. Each serving provides 230 kcal, 38.5g protein, 0.6g carbohydrate (of which 0g sugars), 8g fat (of which 2.5g saturates), 0.5g fibre and 0.8g salt.

Details

Preparation time: 10 mins
Cooking time: 2 hours
Serving: 4

Ingredients

4 large garlic cloves
1 tbsp sweet smoked paprika
1 tbsp fresh thyme leaves
1 lemon, juice only
3 tbsp extra virgin olive oil
4 bone-in pork chops
olive oil cooking spray
sea salt and freshly ground black pepper

Method

1. To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade.
2. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. 3. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high.
4. Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly.
5. Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs.

Pork Shoulder

Receipe: Slow Cooker Pulled Pork

Below is an easy pork chop recipe to cook under the grill or on the barbecue. Each serving provides 230 kcal, 38.5g protein, 0.6g carbohydrate (of which 0g sugars), 8g fat (of which 2.5g saturates), 0.5g fibre and 0.8g salt.

Details

Preparation time: 30 mins
Cooking time: 2 hours
Serving: 4-6

Ingredients

1.5kg/3lb 5oz pork shoulder
2 tbsp chipotle sauce

For the fresh tomato salsa
6 tomatoes, chopped
½ red onion, finely chopped
1 tbsp lime juice (about ½ lime)
small handful chopped fresh coriander
½ garlic clove, finely chopped
1 tsp olive oil

For the guacamole
2 avocados, peeled, chopped
½ garlic clove, finely chopped
1 tbsp lime juice (about ½ lime), plus more to taste
salt and freshly ground black pepper
12-16 flour tortillas, to serve

Method

1. Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours,
2. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice.
3. For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice.
4. To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pulled pork. Mix until the pork is coated in the sauce.
5. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside

Pork Ribs

Receipe: Chilli-glazed sticky ribs Pork Spare ribs

Details

Preparation time: 30 mins
Cooking time: 1 - 2 hours
Serving: 4

Ingredients

For the ribs 2 racks pork spare ribs 1 tsp black peppercorns 3 bay leaves small bunch flatleaf parsley 1 onion, roughly chopped 1 carrot, cut into chunks For the baked potato 4 large baking potatoes 1 tbsp olive oil 1 tsp sea salt flakes 250ml/9fl oz soured cream 4 tbsp finely chopped curly parsley For the sauce 175g/6oz tomato ketchup 150g/5oz chipotle chilli ketchup 100ml/3½fl oz dark soy sauce 175g/6oz dark muscovado sugar 4 tbsp teriyaki sauce

Method

1. For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours. Meanwhile, preheat the oven to 200C/400F/Gas 6. For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt. Bake on the top shelf of the oven for one hour, or until cooked through. For the sauce, put all of the ingredients into a saucepan and bring to a simmer. Remove the ribs from the water, dip them into the sauce and place onto a roasting tray. Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes. To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley.

Pork Carcasses