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Unconventional Pork Shoulder Curry
We’re back with that old favourite Pork Shoulder. This “Lump” cost £2.34 from the local supermarket. It’s certainly not the best cut, I used to mince 25Kg boxes of shoulder three times a week for sausages. But that’s certainly not all it’s good for. Its resilient texture worked very well in the curry. A more tender cut would have broken down and ended up like pull Pork curry. We have the large portion of this joint for a slow cooker gig today. The portion we used I roughly cubed into pieces about an inch squares.
Ingredients:-
Marinade:-
Soy Sauce
Paprika
Chilli Powder
Minced Garlic
Onion Salt
Black Pepper
Curry sauce additions:-
Cumin seeds
1 tin of chopped tomatoes
2 small red Potatoes quartered
½ tube of Tomato Puree
1 medium Onion, chopped
2 cloves of Garlic Minced
Chilli flaked
Chilli Powder
Onion salt
Black Pepper
Oil to fry
We used a shop bought Jalferzi sauce (We will punish ourselves severely for this!) as a foundation.
Method:-
(1) Mix the marinade ingredients and marinade the cubed meat in the fridge for a good hour.
(2) Dry fry the Cumin seeds in a large pan or Wok.
(3) Added the Onion and fry in a little oil until translucent.
(4) Boil the Potatoes to soften slightly. Not too much as you don’t want then to disintegrate in the curry.
(5) Add the Pork and fry to brown slightly.
(6) Add the Potatoes and stir for a few minutes.
(7) Add the Tomato Puree and the remaining spices and minced Garlic and stir for a few minutes.
(8) Add the tinned Tomatoes.
(9) Turn the heat down and allow to simmer for 45 minutes or more. Prod the meat with a fork, when it’s tender but not falling apart your are good to go.
We served ours on a bed of boiled Rice coloured with a little Turmeric, home made Onion Bhaji and a bit of fresh Coriander the dress.
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- Written by Tony Carson
- Category: Recipes
Pulled Pork Punjabi Curry
Our £2.97 Pork Shoulder has really done the job. 8 meals for us, snacks for Smooh the Cat and left-overs for the unban Foxes.
Much as we enjoyed it, we’ll be happy to have a change tonight!
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- Written by Tony Carson
- Category: Recipes
Portuguese Rissoles.
This was certainly a new pastry concept for us, but it worked really well. We filled ours with a Chinese flavoured Pulled Pork mixture as we are working on getting the most out of a £2.97 Pork Shoulder.
Ingredients:-
1 Cup of Buckwheat Flour
¼ Cup of Almond Flour
¼ Cup of Rice Flour
¼ Cup of Potato Flour
¼ Cup of Tapioca Flour
5 Tbsp of Butter / Margarine
300ml of Water
2 Eggs, beaten
Breadcrumbs, Gluten free for us
Oil to fry
Salt the taste
Filling of your choice
Method:-
(1) Bring your Water to the boil in a pan.
(2) Add Salt and the Butter / Margarine.
(3) Turn the heat off and combine the Flours.
(4) Add the Flour mix to the pan a little at a time stirring with a wooden spoon, until you form a ball of dough.
(5) Allow to cool completely.
(6) Dust a work surface with Flour and knead the dough.
(7) Roll out individual pieces into circles big enough to fill.
(8) Fill each centre with your choice of filling, we used Chinese Pulled Pork.
(9) Fold the dough over to form a half circle, pressing the edges together to seal.
(10) Dip each one firstly in the Egg and secondly in the Breadcrumbs.
(11) Fry at 180c individually until golden brown.
Please note that this is specifically Gluten free and you could easily swap All Purpose Flour if you wish. It was an American chap who’s parent was Portuguese who’s recipe we adjusted. We have used Cup measures on the occasion.
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- Written by Tony Carson
- Category: Recipes
Pulled Pork Stir Fry
Not a recipe as such as we often do stir fry dishes. But we’ve set ourselves a challenge to see how many meals we can get out of the £2.97 Pork Shoulder.
So meal two went something like this!
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- Written by Tony Carson
- Category: Recipes
Yesterday I popped to the supermarket to see if I could find meal inspirations. Sue’s not being feeling very well for a while and we’d both got to the “I don’t know” stage regarding what to cook next. £2.97 for a whole Pork shoulder. That’ll be inspiration for a few meals - right there…..
Slow roast Pork in a large Gluten free Yorkshire Pudding, with Hassleback Spuds, Tender Stem Broccoli, Corn on the Cob and Red Wine Gravy.
This is more of a method than a recipe.
Method:-
(1) Oil the outside of the shoulder and season well on all sides with Salt & Pepper.
(2) Cook at 180c uncovered for 30 minutes.
(3) Reduce the heat to 160c, cover with foil and cook slowly for a further 5 hours.
You won’t get crackling using this method, but you will get outstandingly tender Pork….
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- Written by Tony Carson
- Category: Recipes
Another yellow sticker fridge win for us. Half price Lamb chops got the Tandoori marinade treatment! This was a main meal based on the Indian restaurant starter.
Marinade Ingredients:-
8 Lamb Chops
2 Tbsp of Yogurt
3 Cloves of Garlic
1 Tbsp of Grated Ginger
3 Tbsp of White Wine Vinegar
1 ½ Tsp of Ground Coriander
1 Tsp of Garam Masala
1 Tsp of Cayenne Pepper
1 Tsp of Cumin
½ Tsp of Paprika
¼ Tsp of Fenugreek
Method:-
(1) Mix the marinade ingredients.
(2) Coat the Chops well and place covered in the fridge for at least 2 hours.
(3) Grill until cooked on one side and then turn over for a further couple of minutes.
We served ours with a fresh salad and chips, to follow to ‘Pimped up’ starter theme!
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