This week we are showcasing Pork
With the weather well and truly in Autumn mode, we have some great cuts for those warming casseroles, and also hearty roast dinners.
One of the most versatile types of meat, pork is great value for money, tender when cooked correctly, and just bursting with flavour.
Pork is often thought of as a particularly fatty type of meat but modern breeding, rearing and butchering has today made pork a low-fat, healthy meat.
We have some great cuts you wont normally see in the supermarkets, like Cheeks, Belly and whole fillet.
Remember we are happy to prepare your pork as you like, by hand, and also give you tips on how to cook.
Below you will find a recipe to give you a little inspiration, plus look out on our Social Media this week for more recipe videos.
Red Pepper and Pork Stew
4 large cloves garlic, peeled
1 1/2 teaspoons coarse salt
2 tablespoons olive oil, divided
1 tablespoon whole black peppercorns
1kg (2 1/4 lb) pork loin medallions
2 red peppers, julienned
225ml (8 fl oz) white wine
1)With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil and peppercorns into a fine paste. Transfer to a large bowl and add the Pork, marinade for 2 to 4 hours.
2) Heat the remaining oil in a large frying pan over high heat. Stir in the pork and garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
3) Heat oil in a large frying pan over high heat. Stir in the pork and garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4) Place red peppers into the frying pan, and sauté 2 to 5 minutes, until tender but firm. Pour white wine into the frying pan, and scrape up the browned bits. Reduce heat to low, return pork to frying pan, and continue cooking 10 to 15 minutes, until pork is done.
5) Slice 1 1/2 lemons into thin slices. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon slices.