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How to Cook Diced Pork

Slow cooking
Slow cooking can be done on the hob or in the oven, and allows the meat and vegetables (approx 350g (12oz) chunky root vegetables and 150ml (1/4 pt) liquid (eg stock, wine, cider, beer or water) per 450g (1lb) of meat) to simmer slowly, ideal for tenderising some of the tougher cuts. Cook in either a large heavy-based saucepan or an ovenproof casserole dish with a tigh fitting lid.
Stewing is the hob method, for cubes, in which all the ingredients are cooked in liquid, which when added just covers all the ingredients.
Casseroling is the oven method of stewing and to prevent it drying out should be cooked on a low heat – Gas 3, 170oC, 325oF for about 1- 1 hrs 30 mins).

A nice way to cook diced pork

500g lean pork fillet, trimmed of any fat
2 peaches
1 lemon
2 tbsp clear honey
2 Little Gem lettuces
100g bag watercress
2 tbsp olive oil
1 tsp Dijon mustard

Soak eight wooden skewers in cold water for at least 5 mins. Cut the pork into large cubes. Halve and stone the peaches, then cut into chunks. Grate the zest from half the lemon and squeeze out the juice. Reserve 1 tbsp of the juice, then mix the remainder with the zest and honey. Alternately thread the pork and peach slices onto the skewers. Brush all over with the honey and lemon mix, then grill or barbecue for 10-12 mins, turning regularly, until cooked.

Separate the lettuce leaves and mix with the watercress. Whisk the reserved lemon juice with the olive oil, mustard and a little seasoning. Toss with the salad leaves and serve with the kebabs.

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