CHAPTER TEN Pork

BOILED

1. Pork and pease pudding

FRIED

2. Chops

3. Chop Flamande

4. Cutlets breadcrumbed

5. Belly breadcrumbed

6. Mock escalope

GRILLED

7. Chops

8. Chop Charcutiere

ORIENTAL

9. Barbecued spare ribs

10. Chop Suey

11. Chow fan

12. Deep fried spicy ribs

13. Fried Won Ton with sweet and sour sauce

14. Garlic pork rashers

15. Pork with bean sprouts

16. Pork with celery and bean sprouts

17. Pork ribs with chilli plum sauce

18. Pork and shrimps Won Ton

19. Shredded pork with noodles

20. Spring rolls

21. Stir fried pork with asparagus

22. Sweet and sour

PASTRY COVERED

23. Pie

24. Pie (machine method)

ROAST

25. Loin with garnishes

26. Shoulder

STEW

27. Pork and beans

The Art of Pork

BOILED

1. BOILED PICKLED BELLY OF PORK AND PEASE PUDDING

10 PORTIONS

Ingredients

Belly of pork (pickled and boned)                       1 kg

Pease pudding                                                      10 portions

Onions                                                                     100 g

Carrots                                                                    100 g

Salt                                                                           100 g

Method

1. Wash the pork thoroughly in cold water and place it in a large saucepan. Cover with cold water and bring to the boil and skim.

2. Peel the carrots and onions and add them whole, add a little salt and simmer until cooked.

3. Carve in 5 mm thick slices.

4. Serve with a little of the cooking liquor and pease pudding.

FRIED

2. FRIED PORK CHOPS

10 PORTIONS

Ingredients

Pork chops                                                           10x150g

Oil                                                                           75 ml

Salt

Pepper

Method

1. Season the chops on both sides.

2. Shallow fry slowly to a golden brown on both sides in hot oil.

3. Drain and serve with an appropriate sauce.

Note: Suitable accompaniments are apple and piquant sauces.

3. PORK CHOP FLAMANDE

10 PORTIONS

Ingredients

Pork chops                                                           10x150 g

Oil                                                                           75 ml

Apples                                                                   400 g

Sugar                                                                      25 g

Jus Lie                                                                  125 ml

Salt

Pepper

Method

1. Season the pork chops and fry them slowly on both sides until lightly coloured.

2. Peel the apples, slice them into rings and poach them in a little stock syrup until just cooked.

3. Place the chops on a try and arrange a ring of poached apple on top of each one. Dust the apple very lightly with a pinch of sugar.

4. Put in a hot oven at 220°C or under a grill until the sugar is slightly coloured. Transfer to a warm dish and serve with jus lie.

4. BREADCRUMBED PORK CUTLETS

10 PORTIONS

Ingredients

Pork cutlets                                                          10x150 g

Flour                                                                      50 g

Eggs                                                                       2

White breadcrumbs                                           150 g

Oil                                                                        100 ml

Piquant sauce                                                    250 ml

Salt

Pepper

Method

1. Remove the bone from each cutlet and flatten with a cutlet bat.

2. Season the cutlets and pass them through flour, egg wash and breadcrumbs.

3. Slowly shallow fry in a pan until cooked and a golden brown colour.

4. Serve in a warm dish with piquant sauce separately.

Note: Thinly diluted mild mustard may be used in place of egg wash.

5. BREADCRUMBED BELLY OF PORK

10 PORTIONS

Ingredients

Pork (belly)                                                          1.2 kg

Flour                                                                     50 g

Eggs                                                                      3

White breadcrumbs                                         150 g

Oil                                                                        100 ml

Salt

Pepper

Method

1. Remove the bones and the rind from the pork and cut the meat into slices 15 mm thick.

2. Flatten the slices with a cutlet bat then pass through seasoned flour, egg wash and breadcrumbs.

3. Shallow fry in hot oil to a golden brown on both sides then transfer to a baking tray and complete the cooking process in an oven at 180°C.

4. Transfer to a warm dish for service.

6. MOCK ESCALLOPS OF PORK

10 PORTIONS

Ingredients

Pork 500 g

Tinned Milk                                                         75 ml

White Breadcrumbs                                           250 g

Salt

Pepper

Sage

Oil                                                                        75 ml

Piquant Sauce                                                    125 ml

Method

1. Mince the pork and mix it with the other ingredients.

2. Mince the mixture again through a fine plate and divide it into 10 equal portions.

3. Mould the mixture into medallion shapes, 10 cm in diameter.

4. Fry to a golden brown on both sides and serve in a warm dish with a piquant sauce separately.

GRILLED

7. GRILLED PORK CHOPS

10 PORTIONS

Ingredients

Pork chops                                                           10x150 g

Oil                                                                           25 ml

Straw potatoes                                                     200 g

Watercress                                                          1 bunch

Apple sauce                                                         250 ml

Salt

Pepper

Method

1. Season the chops with salt and pepper.

2. Place them on a try and brush them with oil.

3. Cook them slowly under a grill on both sides to a golden brown.

4. Serve on a warm dish garnished with straw potatoes and watercress and with apple sauce separately.

8. PORK CHOP CHARCUTIERE

10 PORTIONS

Ingredients

Pork chops                                                           10x150 g

Oil                                                                          25 ml

Charcutiere sauce                                              500 ml

Salt

Pepper

Method

1. Season the chops with salt and pepper.

2. Place them on a try and brush them with oil.

3. Cook them slowly under a grill on both sides to a golden brown.

4. Arrange them around a warm serving dish leaving a small space in the centre. Put a little warm Charcutiere sauce into this space as a garnish and serve the remainder separately.

ORIENTAL

9. BARBECUED PORK SPARE RIBS

10 PORTIONS

Ingredients

Pork spare ribs                                                     2.5 kg

Five spice powder                                                pinch

Root ginger                                                            25 g

Garlic                                                                   2 cloves

Soy sauce                                                             20 ml

Chinese chilli sauce                                            20 ml

Honey                                                                    25 ml

Vinegar                                                                 25 ml

Rice Wine                                                             25 ml

Barbecue sauce                                                   25 ml

Salt

Method

1. Put the pork spare ribs into a large saucepan, cover with water, bring to the boil, reduce the heat and simmer with a lid on for 20 minutes then skin off any excess fat.

2. Peel and crush the garlic and ginger.

3. Mix together the barbecue sauce, honey, vinegar, chilli sauce, five spice powder, rice wine, soy sauce, crushed garlic and crushed ginger.

4. Put the spare ribs into a baking dish, pour the sauce over, and leave to stand for one hour.

5. Bake in an oven at 180°C for one and a quarter hours or until the pork is tender.

Note: Five spice powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper. It is strongly piquant so only needs to be used in small quantities.

10. PORK CHOP SUEY

10 PORTIONS

Ingredients

Pork loin                                                              1 kg

Soy sauce                                                             125 ml

Sherry                                                                  50 ml

Cornflour                                                             50 g

Bean sprouts                                                      500 g

Onions                                                                 100 g

Green pepper                                                        1

Red pepper                                                            1

Cauliflower                                                          200 g

Oil 100 ml

Sugar                                                                    50 g

White stock                                                          175 ml

Ground ginger                                                    Pinch

Salt

Method

1. Thinly slice the pork 3mm thick and cut it into 2 cm squares.

2. Mix together the soy sauce, ground ginger and sherry and marinade the meat for 30 minutes.

3. Wash and drain the bean sprouts, peel and dice the onions.

4. Remove the core and seeds from the peppers, cut them into thin slices and cut the cauliflower into florets.

5. Heat the oil into a pan and stir fry the onions and peppers for 2 minutes then add the pork and continue to fry for a further 5 minutes.

6. Mix the cornflour with the white stock and add to the pan then put in the bean sprouts and sugar and simmer for 2 minutes. Adjust the seasoning and serve immediately.

11. CHOW FAN

10 PORTIONS

Ingredients

Cooked pork                                                        1 kg

Boiled rice                                                            2 kg

Shrimps                                                                400 g

Eggs                                                                         6

Light soy sauce                                                    10 ml

Oil                                                                          25 ml

Sugar                                                                      50 g

White stock                                                          175 ml

Ground ginger                                                     Pinch

Salt

Method

1. Cut the pork meat into 2 cm cubes.

2. Cook the shrimps in boiling salted water for about 5 minutes then drain thoroughly.

3. Whisk the eggs in a bowl and cook in a pan until just firm. Remove and cut into small dice.

4. Cut the spring onion across into 2 cm pieces.

5. Heat the oil in a pan, add the pork, shrimps, rice and seasoning and stir fry for 6 minutes. Add the egg and spring onions and stir fry for a further 4 minutes.

Note: Any combination of beef, pork and chicken can be used in place of pork.

12. DEEP FRIED SPICY RIBS

10 PORTIONS

Ingredients

Pork spare ribs                                                     2.5 kg

Root ginger                                                           100 g

Onions                                                                   100 g

Garlic                                                                    2 cloves

Five spice powder                                                pinch

Light soy sauce                                                     15 ml

Rice Wine                                                               15 ml

Cornflour                                                                5 g

Sesame oil                                                             15 ml

Salt

Method

1. Cut the spare ribs into pieces 10 cm long.

2. Peel and crush the ginger and garlic. Peel the onions and cut into fine dice.

3. Make a marinade with the ginger, garlic, onions, five spice powder, soy sauce, rice wine, cornflour and sesame oil.

4. Marinade the spare ribs for one hour.

5. Drain the ribs and deep fry in hot oil until golden brown.

Note: Five spice powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper, it is strongly piquant and only needs to be used in small quantities.

13. FRIED WON TON WITH SWEET AND SOUR SAUCE

10 PORTIONS

Ingredients

Lean minced pork                                               1 kg

Spinach                                                                600 g

Button mushrooms                                              50 g

Won Ton wrappers                                          40 sheets

Soy sauce                                                            20 ml

Sugar                                                                    150 g

Chinese mixed pickle                                        150 g

Chinese Wine                                                     10 ml

White vinegar                                                    125 ml

Pineapple juice                                                  250 ml

Tomato ketchup                                                 25 ml

Cornflour                                                             10 g

Salt

Pepper

Method

1. Wash the spinach in several changes of water drain thoroughly and shred.

3. Slice the mushrooms.

4. Mix the pork, spinach, mushrooms, Chinese wine, salt and pepper together in a basin.

5. Put a teaspoon of the mixture in each Won Ton wrapper. Gather the edges of the Won Ton wrapper around the filling and press together firmly at the top, above the filling.

6. Mix the cornflour with a little water.

7. Boil the vinegar, pineapple juice, soy sauce, tomato ketchup and sugar in a pan and thicken with cornflour solution. Reduce the heat, slice and add the Chinese pickle and simmer for a further 2 minutes.

8. Deep fry the Won Ton for 3 minutes until golden brown and well cooked then transfer to a warm dish, mask over with the hot sauce and serve immediately.

9. Serve the Won Ton on a dish masked with the hot sauce.

14. GARLIC PORK RASHERS

10 PORTIONS

Ingredients

Pork rashers                                                         2.2 kg

Black beans (preserved)                                       125 g

Water                                                                     10 ml

Soy sauce                                                              10 ml

Root ginger                                                            10 g

Oil                                                                          10 ml

Rice wine                                                              10 ml

Cornflour                                                              25 g

Spring onions                                                        2

Garlic                                                                   2 cloves

Salt

Pepper

Method

1. Cut the pork rashers into 5 cm long pieces and shallow fry them in the hot oil to a golden colour. Put aside to keep warm.

2. Peel and crush the garlic and ginger. Wash and shred the spring onions.

3. Soak the black beans in water for 10 minutes then mash them with the water and mix together with the soy sauce, rice wine, ginger, garlic and seasoning.

4. Mix the cornflour with a little water, add it to the mixture then pour this over the pork and bring to the boil.

5. Transfer onto a warm dish, garnish with the spring onions and serve immediately.

15. PORK WITH BEAN SPROUTS

10 PORTIONS

Ingredients

Lean pork                                                             600 g

Fresh bean sprouts                                              800 g

White stock                                                           375 ml

Cornflour                                                                75 g

Soy sauce                                                               25 ml

Gherkins (preserved)                                        250g sliced

Spring onions                                                         5

Sesame oil                                                            25 ml

Salt

Pepper

Method

1. Cut the pork into thin strips 4 cm long and shallow fry it in a pan for 2 minutes.

2. Add the bean sprouts, gherkins, stock, seasoning and soy sauce and cook covered with a lid for one minute then thicken with the cornflour mixed with the sesame oil and serve immediately.

16. PORK WITH CELERY AND BEAN SPROUTS

10 PORTIONS

Ingredients

Lean pork                                                             600 g

Fresh bean sprouts                                             800 g

White stock                                                          375 ml

Cornflour                                                               75 g

Celery                                                                   400 g

Soy sauce                                                              25 ml

Gherkins (preserved)                                         250g sliced

Spring onions                                                       50 g

Sesame oil                                                            25 g

Salt

Method

1. Cut the pork into thin strips 4 cm long. Cut the celery and spring onions into 3 cm lengths and the gherkins into thin slices.

2. Shallow fry the pork in a pan for 2 minutes then add the bean sprouts, celery and soy sauce, seasoning and white stock and simmer with a lid on for 2 minutes.

3. Thicken with the cornflour mixed with the sesame oil transfer to a warm serving dish and serve immediately.

17. PORK RIBS WITH CHILLI PLUM SAUCE

10 PORTIONS

Ingredients

a. Pork Ribs

Pork ribs                                                                2.5 kg

Black beans (preserved)                                       125 g

Five spice powder                                                pinch

Oyster sauce                                                          10 ml

Rice Wine                                                                15 ml

Soy sauce                                                                10 ml

Salt

b. Chilli Plum Sauce

Root ginger                                                             25 g

Garlic                                                                    1 clove

Spring onions                                                        10 g

Cornflour                                                                5 g

Plum sauce                                                           150 ml

Chilli sauce                                                           10 ml

Method

a. Pork Ribs

1. Soak the black beans in water for 15 minutes. Drain them thoroughly and mash with a fork.

2. Mix the black beans with the oyster sauce, rice wine, soy sauce, five spice powder, pepper and salt.

3. Coat each of the pork ribs with the black bean mixture and then cook under a grill for 10 minutes, turning them occasionally.

4. Remove the ribs from the grill, brush both sides with chilli plum sauce then grill them for a further 10 minutes until cooked to a golden brown colour.

5. Transfer to a warm dish and serve with warm chilli plum sauce separately.

Method

b. Chilli Plum Sauce

1. Peel and chop the ginger, peel and crush the garlic and cut the spring onions into 1 cm lengths.

2. Shallow fry the ginger, garlic and spring onions in a saucepan for one minute.

3. Mix the cornflour with a little water.

4. Remove the saucepan from the heat and stir in the plum sauce, the chilli sauce and the soy sauce.

5. Bring to the boil and thicken with the cornflour solution.

Notes:

1. Plum sauce is available canned from specialist food stores. To make, mix together, 100 g of steward plum jam, 50 g chopped mango chutney, 20 ml vinegar, 10 g sugar, salt and pepper.

2. Five Spice Powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper. It is strongly piquant and only needs to be used in small quantities.

18. PORK AND SHRIMP WON TON

10 PORTIONS

Ingredients

Won Ton paste squares                                                 40

Cooked lean pork                                                        600 g

Cooked shrimps                                                          400 g

Sugar                                                                                 5 g

Cornflour                                                                        10 g

Eggs                                                                                    4

Chicken stock                                                                  2 lt

Leeks                                                                               50 g

Sesame oil                                                                     10 ml

Salt

Pepper

Method

1. Peel the shrimps and cut them into small pieces. Wash and trim the leeks.

2. Mince the pork through a fine plate and mix it with the shrimps, pepper, salt, sugar and cornflour.

3. Bind the mixture with the eggs saving one egg white and divide it between the Won Ton pasty squares. Roll them up and seal with egg white.

4. Bring the chicken stock to the boil, add the leeks and sesame oil and cook the Won Ton for 10 minutes until they float.

5. Transfer to a warm dish and serve immediately.

19. SHREDDED PORK WITH NOODLES

10 PORTIONS

Ingredients

Lean pork                                                             1 kg

Black fungus                                                        50 g

Cornflour                                                              10 g

Sugar                                                                       5 g

Rice Wine                                                             10 ml

Water for marinade                                            10 ml

Sesame oil                                                            10 ml

Oil                                                                          50 ml

Root ginger                                                            25 g

Garlic                                                                   2 cloves

Water chestnuts                                                    400 g

Chinese dried egg noodles                                  250 g

Salt

Pepper

Method

1. Soak the black fungus in cold water for 10 minutes, drain thoroughly and shred. Blanch in boiling water for 5 minutes, refresh and drain.

2. Cut the pork into thin strips and marinade in the soy sauce, cornflour, sugar, wine, pepper, water and sesame oil for 20 minutes then drain and save the marinade and shallow fry the pork in oil for 2 minutes.

3. Peel and finely chop the ginger and garlic. Slice the water chestnuts.

4. Add the ginger, garlic and water chestnuts to the meat and stir fry for a further 2 minutes.

5. Cook the noodles in boiling water for 5 minutes, refresh and drain thoroughly.

6. Deep fry the noodles in oil to a golden colour then drain them on absorbent paper and place them on a warm serving dish.

7. Add the marinade to the meat mixture bring to the boil and stir until the sauce thickens. Pour over the noodles and serve immediately.

20. SPRING ROLLS

10 PORTIONS

Ingredients

Cornflour                                                             100 g

Flour                                                                     200 g

Eggs                                                                         2

Water                                                                    100 ml

Cooked pork                                                         500 g

Bean sprouts                                                          75 g

Bamboo shoots                                                      75 g

Cabbage                                                                  100 g

Onions                                                                     75 g

Soy sauce                                                               25 ml

Oil                                                                           50 ml

Ground ginger pinch

Salt

Pepper

Method

1. Sieve the cornflour, flour and a pinch of salt together in a basin.

2. Make a bay add the eggs and half of the water and mix to a smooth batter.

3. Gradually add the remainder of the water. Allow to stand for one hour.

4. Mince the pork. Wash and drain the bean sprouts and cut the bamboo shoots into julienne.

5. Shred the cabbage and cook it in boiling salted water for 2 minutes. Refresh and drain.

6. Peel and finely dice the onion.

7. Shallow fry the pork, bean sprouts, bamboo shoots, cabbage and onion together in a pan for 5 minutes, then add the soy sauce, ground ginger and seasoning and put aside to cool.

8. Heat a little oil in an omelette pan and pour in sufficient batter to thinly cover the bottom.

9. Cook on one side only and remove to a plate and continue the process until all the batter is used.

10. Divide the filling between the pancakes placing it on the cooked side.

11. Roll up the pancakes and tuck in the ends firmly. Seal with a cornflour and water paste.

12. Deep fry in hot oil until golden brown in colour. Drain thoroughly on absorbent paper and serve immediately.

21. STIR FRIED PORK WITH ASPARAGUS

10 PORTIONS

Ingredients

Fresh asparagus                                                   800 g

Pork loin (boneless)                                              1 kg

Carrot                                                                     100 g

Root ginger                                                            100 g

Garlic                                                                   2 cloves

Spring onion                                                          150 g

Rice Wine                                                               10 ml

Sugar                                                                         5 g

Salt

Cornflour                                                                 10 g

Light soy sauce                                                     10 ml

Method

1. Prepare the asparagus and cut into 5 cm sections, blanch in boiling water for one minute, refresh in cold water and drain.

2. Cut the pork into thin slices and marinade with the salt, sugar, cornflour and light soy sauce for 10 minutes.

3. Peel and crush the garlic. Peel the carrots and ginger and cut them into thin slices. Cut the spring onions onto 25 mm lengths.

4. Shallow fry the garlic and marinaded pork for 10 minutes until the meat is cooked then remove from the pan and keep warm.

5. Shallow fry the carrots, ginger and spring onions for 3 minutes, add the wine, the cooked meat and the asparagus.

6. Mix the cornflour with a little water and stir it into the mixture. Boil until the sauce thickens, then transfer to a warm serving dish.

22. SWEET AND SOUR PORK

10 PORTIONS

Ingredients

Lean pork                                                             1 kg

Eggs                                                                         2

Cornflour (for meat)                                             75 g

Pineapple or Chinese mixed pickles                 200 g

Ginger (preserved)                                                 25 g

Oil                                                                            50 ml

Water                                                                      500 ml

Cornflour (for sauce)                                             10 g

Vinegar                                                                   75 ml

Tomato ketchup                                                    50 ml

Sugar                                                                        50 g

Brandy                                                                    25 ml

Spring onions                                                         100 g

Salt

Method

1. Cut the pork into 20 mm dice, season then dip the pork into beaten egg and coat it with cornflour.

2. Deep fry in hot oil, drain thoroughly and place on a warm serving dish.

3. Cut the pineapple or Chinese mixed pickle into 5 mm dice. Peel and finely chop the ginger.

4. Fry the pineapple or Chinese mixed pickle and ginger together in the oil.

5. Boil the water in a saucepan.

6. Mix the cornflour, vinegar, tomato ketchup, sugar and brandy to a smooth paste and add it to boiling water.

7. Add the pineapple or Chinese mixed pickle and ginger to the sauce and simmer for 5 minutes.

8. Cut the spring onions into 5 mm lengths.

9. Pour the sauce over the pork and garnish with the spring onions.

PASTRY COVERED

23. PORK PIE

4 PORTIONS

Ingredients

Raised pie paste                                                   400 g

Pork                                                                        320 g

White breadcrumbs                                              40 g

Salt

Pepper

Sage pinch

Aspic jelly

100 ml

Method

1. Roll out the pie paste and line a 13 cm cake tin.

2. Mince the pork through a fine plate and mix with breadcrumbs, seasoning and a little sage.

3. Fill the lined cake tin with the pork, cover with pastry and decorate the top, leaving a vent.

4. Bake in an oven at 180°C for 2 hours.

5. Allow to cool and fill with aspic jelly. Top up with more aspic as the pie settles.

24. PORK PIE (MACHINE METHOD)

10 PORTIONS

Ingredients

Pork                                                                       800 g

Sage

Hot water paste                                                    500 g

Aspic jelly                                                             250 ml

Salt

Pepper

Method

1. Mince the pork through a coarse plate and mix with the seasoning and a little sage.

2. Line the pie moulds with hot water paste and fill with the minced pork.

3. Cover the tops with the pastry then brush with egg wash.

4. Make an incision in the top of each pie and bake in an oven at 180°C for one hour then remove from the moulds and allow to cool.

5. Fill with aspic jelly and place in a refrigerator.

25. ROAST LOIN OF PORK

20 PORTIONS

Ingredients

Pork Loin, bone in                                               3 kg

Oil                                                                         50 ml

Salt

Pepper

Brown Stock                                                         1 lt

Jus Lie                                                                  500 ml

Method

1. Prepare the joints for roasting. Cut through the vertebra at half inch intervals with a saw and loosen the back-bone. Score the rind and tie the joints tightly.

2. Brush the joints with a little oil, add seasoning and cook in an oven at 220°C for 20 minutes then reduce the heat to 180°C and continue to cook for a further one and a quarter hours.

3. Remove the joint from the oven, transfer it to a clean dish and stand it in a warm place for 10 minutes to rest before carving.

4. Strain off the fat in the roasting dish and leave behind the residue. Place the dish on the stove top and add the brown stock.

5. Bring to the boil, strain and skim. Add the jus lie and adjust the consistency.

6. Carve the loin into slices for service and serve the gravy separately.

Notes:

1. If the skin is required to be served as crackling do not baste the joints during the cooking process.

2. Appropriate garnishes are:

Watercress accompanied by apple sauce and sage and onion stuffing.

26. ROAST LEG OF PORK

10 PORTIONS

Ingredients

Leg of pork (bone in)                                           4 kg

Oil

Salt

Pepper

Brown stock                                                         200 ml

Jus lie                                                                    400 ml

Method

1. Weigh the leg of pork then prepare it for roasting by scoring the rind deeply, brushing with a little oil and rubbing in salt and pepper to season.

2. Place the joint in a roasting dish and cook in an oven at 200°C for 20 minutes then reduce the heat to 180°C and cook for a further one hour for each kilogram of weight.

27. PORK AND BEANS

10 PORTIONS

Ingredients

Prepared pork                                                      1 kg

Onions                                                                   50 g

Carrots                                                                  50 g

Haricot beans                                                       200 g

Tomato puree                                                       200 g

Golden syrup                                                         25 g

Bouquet garni                                                          1

Parsley (chopped)

White stock                                                             1 lt

Salt

Pepper

Method

1. Soak the beans overnight in cold water. Rewash, drain thoroughly then boil them in a saucepan in white stock until they are half cooked.

2. Cut the pork into 20 mm cubes. Shallow fry to a golden brown colour and add to the beans.

3. Peel the onions and carrots, and cut into dice. Shallow fry and add to the pork and beans.

4. Add the remainder of the ingredients except the parsley, cover with a lid and simmer until tender.

5. Remove the bouquet garni, adjust the seasoning, transfer to a warm dish and serve decorated with chopped parsley.