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
Prep Time 10 Minutes
Cooking Time 15 Minutes
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
Salted Peanuts, chopped
Fresh Coriander, chopped
Red Chilli, sliced
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.
- Irn Bru Pulled Pork
- Moo Ping Pork
- Beer Glazed Roast Iron Age Pork Sausages
- Slow Cooked Chinese Five Spice Pulled Pork
- Irn Bru Glazed Ham
- Spicy Nduja Meatballs
- Sausage, Feta & Tomato Filo Pie
- Chinese Red-Cooked Pork Brioche Sandwich
Pin me for later...
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.