Pork Jointt Image

LOCALLY FARMED PORK

We buy our pigs predominantly from two farms in Derbyshire and Shropshire. They are all gilt pigs (female) which provide a traditional taste from across selected breeds, often the free range Gloucester Old Spot.
The farms are regularly inspected and approved by Assured British Pigs, the quality assurance scheme under which products can carry the Little Red Tractor stamp. This ensures that meat has been produced to stringent standards and ensures excellent health and welfare for the animals.

Sweet and Spicy Pork Stir Fry
Ingredients
Serves: 6
  • 335g Chinese egg noodles
  • 3 tablespoons soy sauce
  • 180ml Thai sweet chilli sauce
  • 1/2 teaspoon garlic granules
  • 1/4 teaspoon ground ginger
  • 3 tablespoons sesame oil
  • 120ml soy sauce
  • 1/2 teaspoon garlic granules
  • 1 (450g) pork fillet, cut into strips
  • 2 tablespoons vegeatable oil
  • 2 onions, chopped
  • Pinch crushed chilli flakes, or more to taste
  • 3 tablespoons Thai sweet chilli sauce
  • 1/2 savoy cabbage, sliced
  • 4 stalks celery, sliced
  • 2 carrots, peeled and sliced
  • 3 red peppers, chopped
  • 2 teaspoons cornflour
  • 4 tablespoons cold water
Method
Prep:30min › Cook:15min › Ready in:45min
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to the boil. Cook the noodles uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 5 minutes. Drain well.
  2. Whisk together the 3 tablespoons soy sauce, 180ml sweet chilli sauce, 1/2 teaspoon garlic granules, the ground ginger and the sesame oil in a large bowl; add the noodles and toss to coat; set aside.
  3. Whisk together the 120ml soy sauce and 1/2 teaspoon garlic granules in a large bowl; add the pork and stir to coat. Allow to marinate for 5 minutes.
  4. Heat the cooking oil in a wok or a large, deep frying pan over medium-high heat. Add the pork, onions, and crushed chilli flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chilli sauce, cabbage, celery, carrots and peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornflour and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.
Pulled Pork Image
Various Cuts of Pork Image

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