Carribean Style Slow Cooked Pork

This is a really easy, delicious slow cooked pork dish packed with loads of flavour, great served with mash and veg to keep you warm this winter – I don’t have a photo of the finished dish as it didn’t last long!

Serves: 4 – 6

Ingredients: 800 – 1kg of Pork Shoulder (fat removed), 2 x celery sticks, 2 cloves of garlic, 1/2 a lemon, 1 onion, 1 cinnamon stick, 2 small chillies (whole), more if you like it hot! 2 bay leaves, 1 tsp. dried thyme, 500ml ginger ale, good pinch of salt and pepper.

Method:

1. Preheat your oven to 130F
2. Roughly chop all of your vegetables
3. Place the pork in an oven proof lidded dish
4. Scatter all of the vegetables and dried herbs plus the lemon all over the pork with good pinch of salt and pepper
5. Pour over the ginger ale put the lid on and pop into the oven for 4 hours, checking half way through cooking time that it is not drying out, if it is add a little water, at this stage also pour some of the juices back over the pork
6. Pop back in the oven until cooking time is up
7. Allow to rest for 10 – 15mins then you should be able to shred the pork easily
8. Serve with some extra veg, potatoes or rice and drizzle over some of those amazing juices…
9. Enjoy!

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Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Serves: 4

Prep: 15mins
Cook: 8 – 10 minutes

Ingredients: 4 pork chops (fat removed), 3 heaped tbsp. of PAN or other maize flour, 2 eggs, 1 heaped tbsp. of flour, 1 tsp of oregano good mil of salt and pepper, oil for frying

For the green sauce: 1 small avocado, 1 small bunch of coriander chopped 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), juice of 1 lime, pinch of salt.

Method:

1. Make sure all fat is removed from the pork and bash with a rolling pin to thin the chops
2. Mix the PAN flour with the oregano and salt and pepper and set aside until ready to use
3. Coat each chop in the flour, then the egg, then the PAN mix, pressing the mixture into the chops so that are coated fully
4. Put the chops aside until ready to fry while you make your Avocado Green Sauce
5. To make the sauce blitz all ingredients in the food processor and add seasoning to taste, if the sauce is too thick add a little more oil or lime juice
6. Heat some oil in a pan and cook your pork for 4 minutes each side or until it starts to turn golden brown
7. Serve with the green sauce over the top, I also added roast sweet potatoes and a green salad but you can add whatever accompaniments you like.
8. Enjoy!

Now for the hard part…

As violence, political and economic instability continues in Venezuela, it is estimated that 3 million people have fled their homes, with at least 1 million now based in nearby Columbia. This figure includes 300,000 children, some of whom are travelling alone leaving them incredibly vulnerable. It is predicted that by the end of 2019, this number will rise to 5.3 million.

Below are some stark statistic from Save The Children US, on the impact this current situation is having on children still in Venezuela:

• 15% of school-age children are out of school
• 16 out of 1,000 children die before their 5th birthday
• 33% of people live in poverty
• 13% of children suffer from stunting due to malnutrition

If you would like to find out more please visit: https://www.savethechildren.org/us/what-we-do/where-we-work/latin-america/venezuela

If you are still looking for some South American inspiration, take a look at the list of other recipes created here at FeastforFamine, including delicious recipes like Crab and Sweet Potato Fritters and Piri Piri Style Turkey Breast!

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado SaladInspired by

Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children, who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

July Recipe Review – From New Zealand to Myanmar

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Hi All!

So how is Summer treating you so far? Exams, deadlines? Or vacations and new destinations? Whatever you are doing I hope it is filled full with sunshine, picnics, BBQs and alfresco dining!

The beginning of July marked the six month anniversary of the Feastforfamine journey and as a little bonus recipe I shared Nan’s Jam Tart, a recipe I remember fondly from my childhood and now share with my daughter, it’s so easy but so tasty and full of memories for me!

First stop in July took us to Mexico, to cool down with the Inspired by Mexico – Avocado and Cucumber Gazpacho, a really easy lunch or refreshing light starter. Next we went to Vietnam to explore a different take on the Banh Mi, the famous baguette normally filled with pork, pate, mayo and pickles. I wanted to try and create a different version that didn’t cut any of the flavour but instead offered a vegetarian option so created the Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo.

I love summer cooking and food, but often find it difficult to think of desserts that compliment lighter eating, so during the warmer months when entertaining, I will always make at least one pavlova as it’s light but sweet and you can add any flavour combinations you like, I definitely think I have found a winning combo with the Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova, and I would also love to have your favourite pavlova creations too, feel free to contact me here Contact, and I will have a go and making some of them before the summer is over.

Next we went to Libya for an African twist on pasta, (http://feastforfamine.blog/2019/07/22/inspired-by-libya-spiced-orange-chicken-with-coriander-and-pinenut-pasta/) a zesty chicken dish that does not waste any of the juices from the chicken, as it drizzles down onto the coriander and pine nut pasta, great served with a fresh green salad.

Finally in July, we went to Myanmar for Pork and Mango Coconut Noodles (http://feastforfamine.blog/2019/07/29/inspired-by-myanmar-pork-and-mango-coconut-noodles/), you can use up any other left over meats you have from your Sunday Roast, but they have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’, and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

Inspired by Myanmar: Pork and Mango, Coconut Noodles

They have a saying in Myanmar ‘Of all the fruit the mango is the best, of all the meat, the pork is the best and of all the leaves lahpet is the best’ and I certainly agree with that for this recipe, the pork and mango really are the best combo…I hope you do too!

This recipe will also work well with any other left over meat you have from your Sunday Roast.

Serves: 2

Prep: 10mins
Cook: 30mins

Ingredients: Left over roast pork (as much as you have/like), 1/2 red onion, 1/2 fresh mango, handful of peanuts, small bunch of coriander, 1 tsp of olive oil, 1 red chilli, 1 clove of garlic, 1 thumb sized piece of ginger, 1/2 tsp. cumin seeds, 1 tsp of turmeric, 1 can of coconut milk, good splash of fish sauce, 1 lime (to make juice from 1/2 of it), 1/2 tsp. brown sugar, straight to wok noodles (2 person portion), 100ml of chicken stock.

Method:

1. Thinly slice the garlic, chilli and ginger, heat the oil in a wok and add these ingredients along with the cumin and turmeric until all the oil is absorbed
2. Add the coconut milk, fish sauce, lime juice, and brown sauce
3. Simmer for 15mins
4. Now add the left over pork, onion and mango (keep some mango back to use as a garnish at the end)
5. Add your noodles and 100ml of chicken stock and summer for another 10-15mins until the noodles are soft and the pork is warmed through
6. Plate up and garnish with the peanuts, coriander, the rest of the mango and lime wedges
7. Enjoy!

‘Ten children in Myanmar die every hour. They die of illnesses that, in the 21st century, should never be fatal. We could be stopping many of these deaths — we have a plan to do it’.

To find out more about what Save The Children are planning to help children in Myanmar please visit:

https://www.savethechildren.org.uk/where-we-work/asia/myanmar-burma

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks