Pork and Peas
To use frozen peas, do not defrost, simply stir into pan in last 10 minutes.
Ingredients
- 2 lb boneless shoulder of pork trimmed and cut into 1 cm (1/2 inch) cubes
- 10 oz shelled fresh peas
- salt
- 1/2 oz lard
- 1 large onion finely chopped
- 1 clove garlic finely chopped (optional)
- 2 teaspoons sweet paprika
- 1/4 teaspoon cayenne pepper
- 4 floz hot chicken stock
- 3 floz dry white wine
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the peas in boiling salted water for 10 minutes.
- 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.
- 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.
- Drain the peas, then add to pan with the pork. Stir well, pour in stock and wine. Bring to the boil.
- Lower the heat, add the parsley, then cover the pan and simmer for 40 minutes or until the pork is tender.
- Taste and adjust seasoning, then transfer the pork and peas to a warmed serving dish and serve at once, while piping hot.
Calories: 714 kcal
Carbohydrates: 16 g
Protein: 58 g
Fat: 44g
Saturated Fat: 16 g
Cholesterol: 196 mg
Sodium: 203 mg
Potassium: 1060 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 1450 IU
Vitamin C: 36 mg
Calcium: 105 mg
Iron: 5 mg