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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Pork

 


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Sweet Soy Pork Hocks

A pork hock braised with aromatic soy is a fabulous thing. If the salt content worries you, use reduced-sodium soy sauce. Serve with brown rice and coriander.

  • Preparation time:15 minutes
  • Cooking time:4 hours
  • Total time:4 hours 15 minutes 

Serves: 4

Ingredients

  • 2 large pork hocks (about 850g each)
  • 3 tbsp soft brown sugar
  • 100 ml light soy sauce
  • 200ml pork or chicken stock
  • 200 ml rice wine
  • 50g fresh root ginger, sliced into coins
  • 3 garlic cloves, bruised
  • 2 star anise
  • 1 red chilli, slit but left whole

Method

  1. Preheat the oven to 150C/gas 2. Place all the ingredients in a sturdy roasting tin and cover with a double layer of foil. Roast for two and a half hours, turning the pork hocks over halfway, then remove the foil and cook for another one and a half hours, basting with the juices and turning the pork every 30 minutes or so.
  2. To serve, break the pork into large pieces (discarding the skin and most of the fat) and pour the braising liquid over.

Drinks recommendation

Light (and lightly chilled) red is surprisingly good with these rich, spicy hocks.



Pork Stroganoff with Leeks and Mustard

Our new Hampshire breed free range pork is tender and tasty - perfect for a warming supper in 20 minutes.

  • Preparation time:10 minutes
  • Cooking time:10 minutes
  • Total time:20 minutes 

Serves: 2

Ingredients

  • 25g unsalted butter
  • 2 tsp olive oil
  • 1 leek, sliced thinly and washed
  • 350g Hampshire breed free range pork tenderloin (from the Meat Service Counter), cut into thin strips
  • 100ml dry white wine
  • 200ml tub Waitrose Half Fat Crème Fraîche
  • 2 tsp wholegrain mustard
  • 1 tsp English mustard
  • 2 tbsp chopped fresh tarragon

Method

  1. In a large frying pan, heat the butter and oil, add the leek and sauté for 2-3 minutes until just softened. Transfer to a plate using a slotted spoon. Add the pork to the hot pan and fry quickly for 6-7 minutes until lightly browned. Add the wine and allow to reduce slightly by simmering for 2-3 minutes.
  2. Meanwhile, open the tub of crème fraîche and stir in both mustards. Add this mixture to the pork, stir, then return the leeks to the pan and mix in. Cook for 2-3 minutes until the cream has thickened slightly, the pork is thoroughly cooked and the juices run clear when pierced with a fork. Stir in the tarragon and season with freshly ground black pepper. Serve immediately, with rice.

Cook's tips

Try using 125g sliced mushrooms to replace the leeks.

Hampshire breed free range pigs are reared exclusively for us by Norfolk farmer Roger Newton.


One-Pan Pork Chops with Sweet Plum Sauce

Juicy pork chops are cooked with English plums and fresh ginger and served with a sweet sauce to make this effortless seasonal supper.

  • Preparation time:15 minutes
  • Cooking time:25 minutes
  • Total time:40 minutes 

Serves: 4

Ingredients

  • 4 Waitrose British Pork Loin Chops
  • 8 English plums, washed, quartered and stones removed
  • 2 tbsp light brown soft sugar
  • 2.5cm piece fresh root ginger, peeled and finely grated
  • 1 tbsp olive oil
  • 125ml dry white wine or apple juice
  • 25g butter

Method

  1. Using sharp scissors, make several cuts into the fat of each chop, then season them well. Place the plums in a bowl with the sugar and ginger and stir to coat.
  2. Heat the oil in a large frying pan over a medium heat. Add the chops and cook for 5-6 minutes on each side until golden. Add the plum quarters and any juices. Cook for 2-3 minutes until the plums are soft and the chops are cooked through. Pierce the chops with a skewer: the meat is cooked when the juices run clear.
  3. Leave half the plums in the pan. Place the rest with the chops on a plate and cover to keep warm. Add the wine or apple juice to the pan and bring to the boil, stirring. Simmer for 4 minutes to reduce by half.
  4. Turn off the heat, add the butter to the sauce and stir until melted. Season to taste and serve with the chops, noodles and stir-fried pak choi.

Cook's tips

Cutting into the fat of the chop before cooking will help it to brown evenly without curling.

Drinks recommendation

The fruity, aromatic flavours here are well matched by a rich, slightly spicy but fresh New World wine.


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