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Unconventional Pork Shoulder Curry

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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Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

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