Monday, 16 January 2017

Thai Pork Mince - Specially Selected Pork


I'm a huge advocate for Scottish red meat and work alongside Quality Meat Scotland to promote it within primary schools by means of interactive cooking demonstrations. One of the questions I'm often asked by the kids is why do we have Scotch Beef, Scotch Lamb but not Scotch Pork. Apparently that's what it used to be called but when our Beef and Lamb were awarded PGI status (Protected Geographical Indication) the name was changed to Specially Selected Pork so as not to be misleading. So now you know! Nevertheless, when you see Specially Selected Pork on the label you can be assured that the pork comes from Scottish farms that meet stringent criteria including animal welfare and natural production methods. The scheme ensures full traceability and covers the entire lifespan of animals and as well as the farms includes the feed, auction marts, transport and processing sectors. Generations of animal husbandry skills underpin the production of Specially Selected Pork which means that the end customer can be sure that the product you are buying is of the highest quality.


When it comes to cooking with pork the possibilities are endless. Setting aside the ubiquitous bacon and sausages you are still spoilt for choice. Mince, Ribs, Roasted with Crackling, Pulled, Meatballs, Burgers, Casseroles, Stir Frys, Belly, Loin, Gammon, Ham, Chops, Kebabs and more. Specially Selected Pork lends itself equally well to both fast and slow methods of cooking and combines wonderfully with Asian flavours. The quick and easy recipe I'm sharing below does exactly that. Ready in under 30 minutes it makes a perfect midweek meal for the whole family to enjoy. Its also Gluten Free if you use Tamari or a GF Soy Sauce. The colours of the finished dish are as vibrant as its Thai flavours and it's sure to be a recipe you'll make over and over again. 


Thai Pork Mince
Serves 4
Prep Time 10 Minutes
Cooking Time 15 Minutes

Ingredients
500g Specially Selected Pork Mince
1 Tbsp Demerara Sugar
1 Shallot, finely chopped
2 Garlic Cloves, crushed
Thumb sized piece of Ginger, grated
3 tsp Lemongrass Paste (or 1 lemon grass stalk, bashed and finely chopped)
1 Red Chilli, deseeded and finely chopped
1 x 50g sachet Creamed Coconut
1 Tbsp Thai Fish Sauce
2 Tbsp Rice Vinegar
4 Tbsp Soy Sauce

Garnish
Salted Peanuts, chopped
Fresh Coriander, chopped
Red Chilli, sliced

Serving Suggestion
Gem Lettuce Cups or Jasmine Rice

Over a high heat brown the Specially Selected Pork Mince in a wok along with the demerara sugar. Remove the mince with a slotted spoon and set aside.
Turn down the heat to medium and fry the shallot, garlic, chilli and lemongrass for a couple of minutes in the pork mince fat until fragrant.
Return the mince to the wok and stir to combine.
Add the sachet of creamed coconut and allow it to melt down before adding the fish sauce, rice vinegar and soy sauce.
Simmer, stirring occasionally, for 10 Minutes.
Serve in gem lettuce cups or with jasmine rice garnished with chopped peanuts, coriander and red chilli.



For further Pork inspiration take a look at my recipes below and those of some of my food blogging colleagues and you'll see exactly how versatile an ingredient it is.



Disclosure : This is a commissioned recipe for Specially Selected Pork. As always, all views expressed are my own. 
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you. I’m super choosy who I work with and promise to only ever bring you the cream of the crop.

20 comments :

  1. Oh boy, I am actually drooling at the thought of eating this Claire!
    Those are all my favourite flavours :)
    Janie x

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    1. You and me both Janie! Anything with coconut and peanuts is a winner in my book.

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  2. This reminds me I haven't had pork for ages. It goes so well with all those fresh asian flavours. A lovely light meal!

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    1. Be sure to pop some Specially Selected Pork in your trolley on your next Supermarket shop.

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  3. I'm always on the look out for new pork recipes, as I often don't know what to do with it and ends up in my bolognese sauce. This sounds absolutely fantastic, love the asian flavors that you combined!

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    1. I love using a combination of beef and pork in my bolognese but hope you'll give this a try.

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  4. This looks great, I love pork mince, but I rarely know what to do with it. These lettuce cups look amazing, I'll have to try them.

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    1. I surprised myself with how much I enjoyed the lettuce cups. Going to substitute them for rice more often.

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  5. Such lovely flavours in this! I think pork goes so well in this type or recipe too

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    1. Pork is such a great meat to combine with powerful flavours.

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  6. Love this! Full of delicious Thai spice - perfect for cold January evenings :)

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    1. Exactly! Much better to reach for spice rather than stodge in the cold evenings.

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  7. Oooh Claire this looks and sounds delicious and super healthy! x #CookBlogShare

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    1. It's just the kind of healthy meal that's perfect for January. Comforting but not stodgy.

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  8. Love the sound of this - quick, easy and sounds so tasty - my kind of meal! Thanks for linking up with #CookBlogShare :-) Eb x

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    1. Thanks Eb. I'm all about speed when it comes to family midweek meals.

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  9. Made this tonight, it was delicious

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    1. Thanks so much for letting me know - so glad that you enjoyed it!

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  10. sound really delicious , will try soon will look foreword to get more amazing recipes .

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  11. This sounds amazing! We eat a lot of pork in this house so Im def going to give this a go with a few Peachick safe tweaks! x

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