Stokes Sauces: British Pork - the finest pork on Earth

You just can't beat it, so eat it

http://www.stokessauces.co.uk/product/special-collections-and-gift-packs/roast-dinner-collection

When it comes to pork, make sure it is Britishhhhh. The British Pig Health and Welfare Council ensures that our pigs benefit from the highest welfare standards in the world, far higher than than European legislated directives.

Farmers don't use growth hormones and antibiotic use has to be registered (so minimised). The distances from farm to shop are so short that the carbon footprint is negligible.

Here's one for the pub quiz - the top native British pigs breeds are – British Landrace, Hampshire, Middle White, Gloucester Old Spot, Tamworth, British Saddleback, Large White, Large Black, Welsh, British Lop, Berkshire, Oxford Sandy and Black. The majority of pork reared in the UK will be a large White hybrid.

Our tasty porcine trio

Sweet & Sticky Pork

You'll need:

http://www.stokessauces.co.uk/product/special-collections-and-gift-packs/chinese-new-year-collection

2 tbsp of soy sauce
2 tbsp of runny honey
1 tsp of Chinese 5 Spice
2 tbsp of Stokes Hoisin Sauce
1 tbsp of Stokes Chilli Ketchup
1 tbsp of Stokes Tomato Ketchup
1 tsp of cornflour
100 ml of dry white wine
500 g pork tenderloin, trimmed and sliced
3 or 4 spring onions, sliced
1 inch of ginger finely sliced
Plain boiled rice to serve.

Here's how:

For the marinade, mix the first 6 ingredients together in a bowl. In a cup, put the cornflour and add the wine stirring to absorb the flour, then add this to the marinade. Spoon this into a sealable food bag and add the strips of pork to marinate, ideally overnight.

Drain off and reserve the marinade, then in a very hot wok, stir fry the meat, spring onions and ginger for 5 minutes. Pour in the remaining marinade, bubble for 2 minutes, then serve with plain boiled rice.

Mustard Pork Chops

This is based on a really simple rustic French recipe.
You'll love it.

Here's how:

Combine 200 ml of crème fraîche with 5 tsp of Stokes Classic English Mustard in a shallow casserole-type dish, immerse a juicy pork chop each in this marinade and cover with clingfilm. Pop it in the fridge for an hour.

Now, melt a good knob of butter in a large frying pan and soften 2 or 3 diced shallots for 5 minutes. Drain off the chops and brown them for 5 minutes on each side. Dust the pan juices with 2 tsp of flour and pour over the marinade.

Let the chops cook in the simmering broth for 8 to 10 minutes adding another knob of butter to help put a sheen into the sauce. Serve with a good coating of creamy mustard sauce, a few potatoes and whatever green vegetable you choose.

Pork, Pear & Perry

That just about says it all.

You'll need:

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

600 g pork tenderloin cut to thin medallions
Lots of lovely butter
3 or 4 ripe pears, peeled, cored and quartered
2 tsp of brown sugar
3 diced shallots
2 tsp of chopped thyme leaves
3 or 4 tbsp of Stokes Cider & Horseradish Mustard
150 ml of perry cider
125 ml of double cream
A drop of brandy

Here's how:

We'll use 1 pan for the pears and 1 pan for the pork. In a good knob of melted butter, add the sugar and then the pears. Gently caramelise them for 8 to 10 minutes. Half way through, flame and add about 1 tbsp of brandy, letting the alcohol flame off.

In the other pan, sear the pork in batches for 2 minutes each side and set aside. With a bit more butter in the pan, fry the shallots and thyme until the onion softens, then add the perry to deglaze the pan.

Add the cream to the reducing perry, then pour in the contents of the pear pan, giving everything a good but gentle mix. Finally, add the pork and cooking liquors to the pears, simmering the contents for 3 or 4 minutes to let the flavours party.

Marvellous Mustard