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NOTHING QUITE WHETS THE APPETITE
like the smell and sizzle, the theatre and banter and the sheer anticipation of great street food. Across the world, millions of people rely on street food for fresh and tasty meals to sustain them through a busy day. Increasingly now in the UK’s cities, markets and festivals a new wave of street food traders is bringing us exciting and original food to enjoy, share and smile about. It’s an eating revolution and we seem to be enjoying it! Street food is all about punchy flavours and quality ingredients. Which is where pork comes in. Pork is probably the most popular street food meat around the world, and half of The Guardian’s recent top ten London street food traders are serving up pork dishes. Not surprising, as good quality pork, especially shoulder and belly, is inherently succulent and pairs up wonderfully with flavours from around the world. Choose your pork carefully and you can be assured of quality and provenance every time. See the back of this booklet for more information. So, why not take some of this inspiration home? This little book includes some simple, tasty, street-food-inspired pork recipes to make and share with family and friends. Whether it’s a special occasion, a weekend get together or just chilling out, roll out the bunting, chill the drinks, serve up the food and bring the festival back to yours.
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BALLS
&
BEANS
Feijoada brasileira is what every self-respecting Brazilian eats for lunch on Saturday. Why wait till the weekend?
cocoa + rosemary meatball skewer \ sweet sour cherry \ feijoada
Smoky meets sweet and says hola! This can all be made ahead – just bring it all together when you’re ready to cook the meatballs. THE MEATBALLS makes 4 five-ball skewers 960g assured minced pork 3 sprigs rosemary leaves finely chopped 3 teaspoons garlic powder 4 cloves garlic finely chopped 4 dried bay leaves crushed 2 tablespoons good quality cocoa powder 4 bamboo skewers soaked in water for 30 minutes 1 Combine all the ingredients well and chill for an hour. 2 Roll the mixture into balls of about 30g – you’re looking to make 20 balls. Lay the balls on a tray in rows of five and push the soaked skewers through. Cover and chill in the fridge until you’re ready to cook.
SWEET AND SOUR CHERRY SAUCE 750g pitted cherries fresh or frozen 125g golden caster sugar 100ml white wine vinegar fresh lime juice to taste 1 Mix the vinegar and sugar in a pan and bring to the boil. Cook until the syrup begins to thicken slightly. 2 Add the cherries to the pan and cook until they’re soft. Reduce the heat and stew until the mixture has a loose ketchup consistency. 3 Dial up the acidity to taste with fresh lime juice. Cool and reserve.
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FEIJOADA – BLACK BEAN STEW enough for 4–6 generous portions a splash of groundnut oil 150g chorizo medium diced 150g cooked ham diced 1 small onion chopped 1 clove garlic chopped 1 sweet potato peeled and diced 400g tinned chopped tomatoes 1 small hot green chilli 200ml water 400g tin of black beans rinsed and drained 1 small mango peeled and medium diced small bunch of fresh coriander roughly chopped 1 Heat the oil in a large pan over a medium heat, add the chorizo and ham and cook for 3 minutes. 2 Add the onion to the pan and cook until tender, add the garlic and cook for 2 minutes. 3 Add in the sweet potato, pepper, tomatoes, chilli and water, bring to boil and reduce the heat to low. Cover and simmer for 15 minutes until the potatoes are tender. 4 Stir in the beans and cook uncovered until heated through. Finally stir in the mango and coriander. Per portion: Energy 3538kJ, Energy 838kcal, Protein 76.9g, Carbohydrate 78.0g, Fat 24.0g of which saturates 8.6g, Fibre 9.1g, Sodium*925mg, *equivalent as salt 2.4g Per 100g: Energy 413kJ, Energy 98kcal, Protein 9.0g, Carbohydrate 9.1g, Fat 2.8g of which saturates 1.0g, Fibre 1.1g, Sodium*108mg, *equivalent as salt 0.3g
SERVE IT UP Cook the meatballs in a preheated oven at 180ºC for 20-25 minutes, turning frequently, until browned and the juices run clear. Meanwhile, gently heat the feijoada and warm the cherry sauce. Dish up a good spoonful of hot feijoada, top with a freshly cooked meatball skewer and a dollop of warm cherry sauce. Hola!
GINGER CHILLI PORK
‘N’ KIMCHI
In South Korea, you don’t say cheese when you’re having your photo taken, you say kimchi!
ginger chilli pork \ kimchi \ nori
THE TACOS makes 8 tortillas 1.25kg assured pork shoulder bone-in, rind on and scored (ask your butcher to do this) for the sauce 120ml cider vinegar 25g dark brown sugar 1 tablespoon chopped ginger 1 /2 tablespoon dried red chillies 1 /2 tablespoon fish sauce freshly ground black pepper 1 /2 tablespoon coarse sea salt to serve 180g jar of Korean kimchi small bunch of radishes pack of nori seaweed (optional) 8 corn tortillas chilli sauce (optional) to taste 1 Preheat the oven to 220ºC. Rub a little salt into the skin of the pork and put the meat in a snug-fitting tray. Cook in the oven for 10–12 minutes to crisp the rind and seal the meat, then reduce the heat to 110ºC. 2 Put the sauce ingredients into a small saucepan and heat to simmering point, until the salt and sugar have dissolved. 3 Take the pork from the oven and carefully pour the sauce over the meat. Cover with foil and return to the oven to cook for 4–6 hours, until the meat will shred easily. 4 Remove the pork from the oven and rest it, in the tray, for 20 minutes, then take off the rind and remove the bones. 5 Shred the meat and mix with the cooking juices to keep it moist. Adjust the seasoning to taste.
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SERVE IT UP Get your guests involved in making up their own wraps – arrange a serving of pork on each tortilla and top with a good spoonful of kimchi. Garnish with sliced radish, a splash of chilli sauce if you like it hot and torn pieces of nori seaweed (if using). Fold or roll up… and enjoy!
Per portion: Energy 1625kJ, Energy 385kcal, Protein 39.7g, Carbohydrate 39.3g, Fat 7.4g of which saturates 2.3g, Fibre 1.9g, Sodium*2246mg, *equivalent as salt 5.7g Per 100g: Energy 596kJ, Energy 141kcal, Protein 14.5g, Carbohydrate 14.4g, Fat 2.7g of which saturates 0.8g, Fibre 0.7g, Sodium*824mg, *equivalent as salt 2.1g
MUY YUM PORK + PICO
Use this pork and salsa to fill tacos, fajitas or wraps... it’s muy bien!
taco \ pulled pork \ lettuce \ tomato + jalapeno salsa
MEXICAN PORK serves 10 2.5kg assured pork shoulder bone-in for the sauce 275ml Mexican lager 225ml cider vinegar 50g dark brown sugar 20g cocoa powder 2 tablespoons sweet paprika 1 tablespoon dried red chillies 1 tablespoon ground cumin freshly ground black pepper 1 /2 tablespoon coarse sea salt 1 Preheat the oven to 220ºC. Rub a little salt into the skin of the pork and put the meat in a snug-fitting tray. Cook in the oven for 10–12 minutes to crisp the rind and seal the meat, then reduce the heat to 110ºC. 2 Put the sauce ingredients into a small saucepan and heat to simmering point, until the salt and sugar have dissolved. 3 Take the pork from the oven and carefully pour the sauce over the meat. Cover with foil and return to the oven to cook for 4–6 hours, until the meat will shred easily. 4 Remove the pork from the oven and rest it, in the tray, for 20 minutes, then take off the rind and remove the bones. 5 Shred the meat and mix with the cooking juices to keep it moist. Adjust the seasoning to taste.
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PICO DE GALLO serves 10 4 ripe plum tomatoes seeded and finely chopped 1 small white onion finely chopped 50g fresh coriander chopped (or more to taste) 2–3 jalapeno peppers seeded and finely chopped 1 tablespoon lime juice salt to taste Simply combine all the ingredients, cover and refrigerate for at least an hour.
Per portion: Energy 1516kJ, Energy 361kcal, Protein 53.7g, Carbohydrate 7.5g, Fat 11.6g of which saturates 3.8g, Fibre 1.0g, Sodium*812mg, *equivalent as salt 2.1g Per 100g: Energy 419kJ, Energy 100kcal, Protein14.8g, Carbohydrate 2.1g, Fat 3.2g of which saturates 1.1g, Fibre 0.3g, Sodium*224mg, *equivalent as salt 0.6g
SERVE IT UP Fill tacos or fajitas with shredded lettuce, then the pork and top with the pico de gallo.
BANGKOK BALLS
You could also serve the meatballs with steamed rice or noodles
massaman meatballs \ bun \ cucumber pickle
MEATBALLS makes approximately 24 balls 975g assured minced pork 1 teaspoon ground cinnamon 3 free range eggs beaten 75g breadcrumbs 4 tablespoons chopped Thai basil 5 cloves garlic 1 Crush the garlic, chop the basil and mix well with the minced pork. 2 Add the egg to the meat with the cinnamon and breadcrumbs. Mix well. Fry off a small patty to check for taste and texture. 3 Roll the meat into balls weighing about 50g each. Store in the fridge for up to 24 hours until ready to use. TO COOK THE MEATBALLS 3 onions sliced 5 cloves garlic crushed 125ml fish sauce 1.5 litres coconut milk 2 lemons juiced 70ml vegetable oil 150g Massaman paste 1 Preheat the oven to 200ºC and arrange the meatballs on an oiled tray. 2 In a medium to large pan heat up the oil and lightly fry the onions for 3 minutes, then add the garlic and Massaman paste and cook for 7–10 minutes. Add the coconut milk and bring to a simmer. Add the fish sauce and lemon juice to the pan. 3 Cook the meatballs in the oven at 200ºC for 8 minutes. Once coloured all over, remove from the oven and, using tongs, add them into the sauce. 4 Cook very gently in the sauce for about 21/2 hours until the meatballs are tender and succulent.
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CUCUMBER PICKLE 2 cucumbers 400ml cider vinegar 300g caster sugar 5 pimento berries 10 white peppercorns 1 cinnamon stick pinch chilli flakes pinch caraway seeds 2 bay leaves 1 large onion sliced 1 Peel the cucumbers, cut in half lengthways and scoop out the seeds. Slice the cucumbers thinly. 2 Put all the ingredients apart from the cucumber into a pan and cook over a medium heat until the sugar has dissolved. Remove from the heat. 3 Leave the pickling liquor to cool for at least 30 minutes. Place the sliced cucumber in a non-metallic container, pour over the liquor, cover and refrigerate until you’re ready to use.
Per portion: Energy 795kJ, Energy 189kcal, Protein 11.5g, Carbohydrate 22.1g, Fat 5.7g of which saturates 1.3g, Fibre 1.0g, Sodium*450mg, *equivalent as salt 1.1g Per 100g: Energy 402kJ, Energy 95kcal, Protein 5.8g, Carbohydrate 11.2g, Fat 2.9g of which saturates 0.6g, Fibre 0.5g, Sodium*227mg, *equivalent as salt 0.5g
SERVE IT UP Make sure the meatballs are piping hot. Split a bread bun, tuck in a few meatballs with some sauce, top with some pickled cucumber and sliced green chillies to taste.
‘Sticky not pretty’ CREOLE-STYLE RIBS • •
There’s no elegant way to eat these. Sticky fingers go with the territory
barbecue pork ribs \ cajun spice
Here’s a great way to feed a crowd. Everyone loves these tender, spicy pork ribs, so make plenty and watch them disappear! THE RIBS 10 lip-smacking helpings 1 whole assured pork belly skinless, bone-in, cut into individual ribs (ask your butcher to do this)
BARBECUE SAUCE 3 tablespoons butter 1 tablespoon olive oil 1 large clove garlic crushed 1 large onion chopped 1 each red, yellow and green pepper seeds removed, diced 4 sticks celery chopped 1 /2 teaspoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon Worcestershire sauce 1 teaspoon tabasco sauce 1 teaspoon freshly ground pepper 200ml balsamic vinegar 300g dark brown sugar 2 x 400g tins chopped plum tomatoes 150ml vegetable stock 5 spring onions sliced 1 heaped tablespoon tomato purée Note that nutritional values per portion will depend on the size of the ribs you’re using. Per 100g: Energy 387kJ, Energy 93kcal, Protein 7.1g Carbohydrate 5.0g, Fat 4.9g of which saturates 1.9g, Fibre 0.2g, Sodium 307mg* *equivalent as salt 781mg
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First make the barbecue sauce. Heat one tablespoon of the butter and all of the oil over a medium-low heat in a saucepan. Add the garlic, onions, peppers and celery and cook gently for about 2 minutes, until just tender. 2 Meanwhile combine the paprika, onion powder and garlic powder, thyme, oregano, basil, Worcestershire sauce, tabasco and ground pepper in a bowl. 3 Stir the tomatoes into the vegetables then add the seasoning mixture. 4 Sauté for another minute. Add the stock and bring to a boil. 5 Stir in 4 of the sliced spring onions, reserving one for garnish. Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away. 6 Stir in the tomato paste, sugar and vinegar and cook until reduced, thick and sticky. 7 Remove from the heat and stir in the remaining 2 tablespoons of butter. Allow to cool completely. 8 Put the pork in a deep tray and pour over the cooled sauce. Cover with a sheet of non-stick paper and seal over with foil. 9 Cook at 135ºC for about 5 hours or until the meat is completely tender. 10 Remove the foil and paper, turn up the heat to 170ºC and baste and glaze the ribs a couple of times until glossy and completely covered in the sauce.
SERVE IT UP Serve up 3 to 4 ribs per portion, scattered with the reserved sliced spring onion. And lots of serviettes for sticky fingers.
calilli por c i k p
p ic k y l i lly lly
PORK-ALILLI ROLLS
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pulled pork \ piccalilli
PULLED PORK serves 4 hungry people, with leftovers 1.25kg assured pork shoulder, bone in, skin on 120ml cider vinegar 25g dark brown sugar 1 /2 tablespoon dried red chillies 1 /2 tablespoon fish sauce freshly ground black pepper 1 teaspoon coarse sea salt 1 x 375g jar good quality piccalilli 1 Preheat the oven to 220ºC. Rub a little salt into the skin of the pork and put the meat in a snug-fitting tray. Cook in the oven for 10–12 minutes to crisp the rind and seal the meat, then reduce the heat to 110ºC. 2 Put the sauce ingredients into a small saucepan and heat to simmering point, until the salt and sugar have dissolved. 3 Take the pork from the oven and carefully pour the sauce over the meat. Cover with foil and return to the oven to cook for 4–6 hours, until the meat will shred easily. 4 Remove the pork from the oven and rest it, in the tray, for 20 minutes, then take off the rind and remove the bones. 5 Shred the meat and mix with the cooking juices to keep it moist. Adjust the seasoning to taste.
SERVE IT UP Mix the pulled pork with the piccalilli and stuff into bread rolls, serving the chopped up crackling to those that like it….and who doesn’t?
Per portion: Energy 2520kJ, Energy 597kcal, Protein 67.9g, Carbohydrate 47.3g Fat 14.6g of which saturates 4.6g Fibre 3.3g, Sodium* 4162mg, *equivalent as salt 10.6g
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Per 100g: Energy 418kJ, Energy 99kcal, Protein 11.3g, Carbohydrate 7.8g, Fat 2.4g of which saturates 0.8g, Fibre 0.6g, Sodium*690mg, *equivalent as salt 1.8g
CHOW DOWN
Chowda
In New England they call it chowda. Whatever you call it, this one’s darned tasty
barbecue pork \ sweetcorn chowder
makes 4 generous portions
FOR THE BARBECUE PORK 250g assured pork belly on the bone, skinless 1 /2 tablespoon garlic powder 1 /2 tablespoon smoked sweet paprika 1 /2 teaspoon dried thyme 1 /2 teaspoon allspice crushed 1 /2 tablespoon soft brown sugar 1 /2 tablespoon 5 peppercorn mix crushed pinch ground cardamom 1 Combine all the spices and rub well into the pork. (Keep a little of the spice mixture back to season the chowder.) Leave in the fridge for at least two hours, or overnight if possible. 2 Place the pork in a tray and cook at 170ºC for 15 minutes, then reduce the heat to 120ºC and continue cooking for 3 hours until very tender. 3 Remove the pork from the oven. When it’s cool enough to handle, pick the meat from the bones and roughly chop it. If you’re not using the pork straight away, allow it to cool completely then cover and store in the fridge for up to two days until needed.
Per portion: Energy 2658kJ, Energy 639kcal, Protein 20.2g, Carbohydrate 33.5g, Fat 47.3g of which saturates 25.6g, Fibre 4.5g, Sodium*824mg, *equivalent as salt 2.1g Per 100g: Energy 579kJ, Energy 139kcal, Protein 4.4g, Carbohydrate 7.3g, Fat 10.3g of which saturates 5.6g, Fibre 1.0g, Sodium*179mg, *equivalent as salt 0.5g
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FOR THE CHOWDER 50g butter 150g onion diced 375g potatoes peeled and medium diced 375ml milk 160ml double cream 1 bay leaf crushed if dried, finely diced if fresh 150ml vegetable stock 100g tinned sweetcorn – keep the juice 2 carrots diced small fresh parsley chopped saltine crackers to garnish 1 Melt the butter in a pan, add the onions and carrots and cook gently without letting them colour for 7–10 minutes. 2 Add the sweetcorn juice to the pan, along with any residue from the cooked pork. 3 Add the potatoes, milk, cream and bay leaf. Bring to the boil, add the sweetcorn, turn down the heat and simmer gently until the potatoes are cooked.
SERVE IT UP When you’re ready to serve, stir the reserved chopped pork into the chowder and gently reheat until the chowder is piping hot. Pour into cups or bowls and scatter with chopped parsley and crushed crackers. Season with a sprinkle of the reserved barbecue spices.
CARAPULCRA
Cara means face and pulcra means clean - but who cares if you get a bit messy when it’s this tasty!
pork shoulder \ potatoes \ peanuts
serves 4 generously 900 assured pork shoulder trimmed and diced 400g floury potatoes peeled and roughly chopped 1 medium onion diced 4 garlic cloves chopped 50g unsalted peanuts plus a few for garnish 400ml vegetable stock 11/2 teaspoons paprika 11/2 teaspoons cumin a bunch of fresh parsley roughly chopped olive oil salt and pepper pitted black olives to garnish boiled rice to serve 1 Heat the oil in a pan and brown the pork in batches. Set aside. 2 Add the onion and garlic to the pan and lightly brown, then add the peanuts, the paprika and cumin and cook for 5 minutes over a moderate heat. 3 Return the pork to the pan and stir well. Add the stock and bring to the boil then simmer gently for an hour. 4 Add the potatoes and continue cooking for a further 30-40 minutes until the pork and potatoes are tender and cooked through.
Per portion: Energy 3024kJ, Energy 718kcal, Protein 59.2g, Carbohydrate 71.8g, Fat 21.7g of which saturates 5.3g, Fibre 3.2g, Sodium*802mg, *equivalent as salt 2.0g Per 100g: Energy 449kJ, Energy 107kcal, Protein 8.8g, Carbohydrate 10.7g, Fat 3.2g of which saturates 0.8g, Fibre 0.5g, Sodium*119mg, *equivalent as salt 0.3g
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SERVE IT UP Serve up the stew over boiled rice, garnished with chopped black olives, parsley and crushed peanuts.
GIVE A FORK The Red Tractor* Scheme stands for: ASSURANCE Rigorous standards are observed throughout the supply chain.
TRACEABILITY All Red Tractor pork can be traced back to Red Tractor farms.
PEACE OF MIND Red Tractor pig farms are inspected at least four times a year.
COUNTRY OF ORIGIN The flag in the Red Tractor pork logo guarantees its country of origin.
*Red Tractor is one of a number of assurance schemes available to inform consumer choice.
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