Pork and peas recipe
information
To use frozen peas, do not defrost, simply stir into pan in last 10 minutes.
ingredients
1 kg (2 lb) boneless shoulder of pork, trimmed and cut into 1 cm (1/2 inch) cubes
275 g (10 oz) shelled fresh peas
salt
15 g (1/2 oz) lard
1 large onion, finely chopped
1 clove garlic, finely chopped (optional)
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
125 ml (4 fl oz) hot chicken stock
75 ml (3 fl oz) dry white wine
2 tablespoons chopped fresh parsley
275 g (10 oz) shelled fresh peas
salt
15 g (1/2 oz) lard
1 large onion, finely chopped
1 clove garlic, finely chopped (optional)
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
125 ml (4 fl oz) hot chicken stock
75 ml (3 fl oz) dry white wine
2 tablespoons chopped fresh parsley
method
1. Cook the peas in boiling salted water for 10 minutes.
2. Meanwhile, melt the lard in a large frying-pan, add the pork and fry over brisk heat for 5 minutes until browned on all sides. Remove from the pan with a slotted spoon and set aside.
3. Lower the heat and stir in the onion, garlic, if using, paprika and cayenne pepper. Raise the heat to moderate and cook for 5 minutes until the onion is soft.
4. Drain the peas, then add to pan with the pork. Stir well, pour in stock and wine. Bring to the boil.
5. Lower the heat, add the parsley, then cover the pan and simmer for 40 minutes or until the pork is tender.
6. Taste and adjust seasoning, then transfer the pork and peas to a warmed serving dish and serve at once, while piping hot.
2. Meanwhile, melt the lard in a large frying-pan, add the pork and fry over brisk heat for 5 minutes until browned on all sides. Remove from the pan with a slotted spoon and set aside.
3. Lower the heat and stir in the onion, garlic, if using, paprika and cayenne pepper. Raise the heat to moderate and cook for 5 minutes until the onion is soft.
4. Drain the peas, then add to pan with the pork. Stir well, pour in stock and wine. Bring to the boil.
5. Lower the heat, add the parsley, then cover the pan and simmer for 40 minutes or until the pork is tender.
6. Taste and adjust seasoning, then transfer the pork and peas to a warmed serving dish and serve at once, while piping hot.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
