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 Recipes
Loin of Pork with Red Cabbage
Ingredients
1.5kg (31⁄2lb) Gloucester Old Spot Loin of Pork
salt and freshly ground black pepper
1⁄2 tspn dried oregano
1 lb red cabbage
Olive oil
1 onion, thinly sliced
3 dessert apples, peeled, cored, quartered and sliced
2 tblsns red wine vinegar
chopped parsley to garnish
Heat oven 180C/350F/Gas 4
Remove rind from loin. Season pork with salt, pepper and oregano.
Place rind on baking sheet and rub with salt and place on top shelf
of oven for 20 mins.
Turn oven down to 150C/300F/Gas 3
Wash red cabbage and shred. Place in saucepan of boiling salted water
and blanch for 1 min. Drain, rinse in cold water and drain again.
In large flameproof casserole, heat olive oil and sauté onions
for 7-10 mins.
Remove from heat and stir in apples, cabbage and vinegar. Season to
taste.
Place loin of pork on top of vegetables, cover and cook in oven for
45 mins.
Remove crackling from oven.
Continue slow cooking loin for further 1-11⁄2hrs (juices should
run clear).
Slice loin into chops and place on top of the cabbage. Break crackling
into portions.
Garnish chops with parsley and serve at once.
Serves 4
Pork and Apple Loaf
Ingredients
450g (1 lb) Gloucester Old Spot mince
100g (4oz) rolled oats
450g (1lb) cooking apples
45ml (3tbsln) water
1 med free range egg
5ml (1tspn) mixed herbs
21⁄2ml (1⁄2 tspn) Tabasco sauce.
Heat oven 180C/350F/Gas 4
Stew apples in water, sieve when soft.
Place all ingredients in a bowl and blend together.
Press the mixture into a 1 kg (2lb) loaf tin and bake for 11⁄4
hours.
May be served hot with a tomato sauce and vegetables or cold garnished
with raw apples slices dipped in lemon juice and a salad.
Serves 4-6
Breaded Pork Chops with Rosemary
Ingredients
4 thick pork chops
5ml (1 tspn) grated onion
5ml (1 tspn) finely chopped parsley
2½ml (½ tspn) dried rosemary — crumbled
1 egg
salt and freshly ground pepper
275g (10 oz) fresh white breadcrumbs
25g (1 oz) butter
30ml (2tbsp) olive oil
Mix grated onion, parsley, rosemary and egg in a wide shallow dish. Beat well and season.
Put breadcrumbs in another shallow dish.
Trim excess fat from chops and keep.
Coat each chop with egg and then breadcrumbs.
Put on a plate and chill for at least 30 mins to set coating and allow flavours to permeate meat.
Put trimmed fat in a frying pan with olive oil and butter. Heat until shrivelled and discard.
Lay pork chops in the hot fat. Fry each side for 2 mins.
Reduce heat to medium and cook for a further 5-6 mins each side until cooked through and golden on the outside.
Transfer to heated dish and serve.
Serves 4
Pork Fillets with Apricots
Ingredients
1lb pork fillet — cubed
2 tbspn plain flour
Olive oil for frying
14 oz tin of apricots in syrup
2 tbspn Worcestershire sauce
2 tbspn demerara sugar
2 tspn lemon juice
2 tspn vinegar
8 tbspn water
Preheat oven to 190C / 375F / Gas 5
Toss pork in flour.
Heat oil in large frying pan, add pork and fry until browned.
Chop apricots.
Add remaining flour to pork and then stir in chopped apricots.
Mix 8 tbspn apricot juice with Worcestershire sauce, sugar, vinegar, lemon juice and water. Add to pan and bring to boil.
Transfer to ovenproof dish and cook in oven for 1 hour or until meat is tender.
Serves 4
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