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Pat Pork

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Pat Pork

Hello food….. Pat Pork – Beige on Toast, or so it looks… Ok I admit, in the future I would probably put this with sweet potato mash, or some lovely bright green veg, to make it look lovely. However, this recipe really shows you shouldn’t judge a meal by its colour. Tasty on toast and SO easy to make! And of course, it meant Pat the Pot could come out to play!  

What do I need?
(Serves 4)

  • 800g Pork Shoulder  (cut into large chunks)
  • 10ml Sunflower Oil 
  • 2 White Onions (diced into large pieces)
  • 1 Leek (sliced)
  • A few Sprigs Thyme 
  • 500ml Organic Cider 
  • 75ml Creme Fraiche 
  • 1 Tbsp Wholegrain Mustard 
  • A few Sprigs Flat Leaf Parsley
  •  6 Sweet Potatoes  (peeled and diced)
  • 10g Butter
  • 10ml Milk
  • 1 tsp Nutmeg
  • Salt and Pepper  

What Do I Do?

1. Place the oil in a heavy based, ovenproof pan (or a Pat-the-Pot) heat gently on the hob, add the pieces of pork, and cook quickly until browned.

2. Remove the pork from the pan. Add the onions, leek and thyme and fry slowly until all lovely and softened.

3. Add the pork back into the dish and cover with cider. Bring to the boil and place lid on the pan. Place in oven for 1 hour at 150 degrees C.

4. After 1 hour, take out the dish and stir. Replace in the oven and cook for a further 45 mins.

5. After 45 mins place the sweet potatoes in a pan of boiling water and cook until soft. Meanwhile, add creme fraiche, mustard and parsley to pork mixture and return to oven for 10 minutes.

6. Drain and mash potatoes, add butter, milk and nutmeg.

7. Serve altogether, a plate of warming, tasty goodness.


P.S. If you like fruit in your main courses, you could add pieces of diced cooking apple to this dish after the first hour of cooking, it’ll be lovely, soft and will melt in your mouth when ready… just an extra idea. 🙂



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