Buy more pork

I hear that pig farmers are having a lean time at the moment yet there are so many pork products available in the shops, from bacon to sausages and chops to joints.

Here's a selection of recipes which will support our pig farmers and make delicious meals.

BELLY PORK WITH A SWEET AND SOUR SAUCE

The Chinese are great users of pork and one of their best-known dishes is Sweet and Sour Pork. They use chunks of pork that they drop in batter and deep-fry but as most kitchens don’t have a deep fryer filled with oil at the ready, I use the sauce on belly of pork. You can cut the boned meat into chunks and fry until cooked in a little oil or, if you are feeding several people, roast a large piece in the oven and serve the sauce separately. The quantities I have given serves two people so double up for more.

Ingredients

1 tablespoon sugar

2 tablespoons vinegar

1 tablespoon soy sauce

1 tablespoon tomato purée

1 tablespoon cornflour

¼ pint water

Method

1. Put all the ingredients in a saucepan,

2. Bring to the boil, stirring all the time until the sauce thickens.

3. Serve.

SPANISH PORK IN SHERRY

The Spaniards love their pork and this is a lovely and different way of serving roast pork. By removing the skin and placing it on top of the joint it makes sure you get some crispy crackling. If the bacon hasn’t crisped before the end of the cooking time, remove it and place beside the joint.

Ingredients

2 lb loin of pork

2 oz Serrano ham cut in strips (you can substitute streaky bacon)

2 cloves garlic, cut in slices

3 tablespoons of sherry

2 tablespoons lard or oil

Salt and pepper

¼ teaspoon cumin

Method

1. Remove the skin from the pork and cook separately from the meat.

2. Rub the surface of the joint with the salt, pepper and cumin. Spike with the garlic, and then baste with the lard or oil.

3. Wrap the strips over the joint before placing the skin on top. When nearly cooked take the skin off.

4. Place in a dish just large enough to hold the joint and pour on the sherry with the same amount of water.

5. Cook at Gas Mark 5/ 190ºC/375ºF for 45 minutes or until the pork is cooked.

6. Remove the meat and mix a little flour with the juices to make a gravy.

7. Serve the meat sliced with the gravy and pieces of crackling.

BARBECUED SPARE RIBS

Ask your butcher for ribs that have a good amount of pork still attached! During the summer this might not be so easy as there’s always a demand for the barbecue but they are delicious any time of the year.

Ingredients

20 pork spare ribs

4 tablespoons runny honey

3 tablespoons soy sauce

3 tablespoons tomato ketchup

1 teaspoon Dijon mustard

1 clove garlic, crushed

3 tablespoons orange juice

4 tablespoons lemon juice

Seasoning

Method

1. Grill the ribs for 10 minutes until crisp, turning them frequently then place in a roasting tin.

2. Mix together all the other ingredients and pour over the ribs, turning them until evenly coated.

3. Cook uncovered in an oven Gas 4/ 180ºC/350ºF for approximately 20 minutes approx.

4. Baste the ribs with the juices half way through cooking time.

MY COUNTRY PÂTÉ

This is a great favourite of mine and not only can it be used as a starter but as a main course with a salad.

Ingredients

½ lb streaky bacon

1½ lb liver (preferably lamb's)

3 tablespoons brandy

1 egg

2 tablespoons double cream

1 tablespoon lemon juice

1 to 4 cloves garlic

4 juniper berries

1 to 2 pickled walnuts or black olives (optional)

Seasoning

Method

1. Line a pâté mould or bread tin with the stretched bacon.

2. In a food processor, blend the liver with the brandy, cream, lemon juice, garlic, juniper berries and egg; put half of the mixture in the pâté mould/tin.

3. Coarsely chop the walnuts or black olives (if using), and place down the middle of the mixture. Add the rest of the liver mixture. Flip over the ends of the bacon.

4. Place in a bain-marie, and pour enough water to come half up the mould or tin. Cover all with foil.

5. Place in the oven at Gas mark 4/180ºC/350ºF and cook for 1 hour, or until the mixture leaves the sides of the tin or mould. The pâté should still have a pink tinge to it.

6. While the pâté is cooling down, weight well, and turn out of the mould when cold.

TOAD IN THE HOLE

This is a great way of serving sausages for the family especially if you add the onions. If you serve some sweet sour sauce as an accompaniment they taste even better!

Ingredients

1lb pork sausages

One large sliced onion

Batter

1 large egg

½ pint milk

4 oz flour

Salt & pepper

Method

1. Place the sausages in a metal tin (12 by 14 inch).

2. Cook in a moderate oven for ten minutes then add the onions and stir well. Cook for another five minutes or until the sausages are nearly cooked.

3. Turn up the oven to hot. While they are cooking make the batter. Pour this over the sausages and return to the oven.

4. Cook for 15 minutes, until the batter is well risen and crisp. Serve at once.