ANOTHER great dish packed with good flavours and quick to produce. Top hospital chef Simon Smith has produced this recipe from his eat-well kitchen at Tameside hospital, Manchester. Simon says: “The pork pot is a traditional Mediterranean dish combining a number of different meats in one dish.
“The combination of flavours and high nutritional values is why this style of cooking has been used in the Mediterranean for hundreds of years with great health benefits. The dish should have a slight smoked flavour from the pancetta with a hint of paprika from the chorizo.”
Please leave a comment below because Simon loves to read your feedback on his great dishes.
Mediterranean Pork, Chorizo and Pancetta Pot
Preparation time: 10mins
Cooking time 10mins
500g Pork Loin
½ glass cooking Red Wine.
3 stems Spring Onion
1 lrg Carrot
2 Sweet Peppers
100g Baby Sweetcorn
2 tsp chopped Garlic
2 tbsp. Olive oil
500ml Tomato Passata
1 tsp Chives (chopped)
1 tsp Basil (chopped)
100ml chicken stock
Wok / frying pan & spoon.
4 Small Mixing bowls
Small Vegetable Knife
Cut the pork into strips and place into a bowl; also strip the pancetta and the chorizo and place in another clean bowl.
Chop the onion, peppers and thinly slice the carrots and place in a bowl. Chop the chives, basil, garlic and spring onions and set to the side in separate bowls.
In the bowl with the pork strips, add half the garlic, half the chopped basil and half the chive. Also add 1tbsp olive oil and finally cracked pepper. Stir into the pork, coating every strip.
Heat the wok on a low setting on the hob. Add 5g butter and 1tbsp Olive oil. Add the rest of the garlic to the pan and fry slowly until soft. Continually stir the garlic so it doesn’t burn.
Increase the heat to medium and add the pork strips to the pan.
As the strips begin to cook and take on colour stir occasionally so they don’t burn. Add the onions and carrots. Cook for 1min then add the peppers, chorizo, pancetta and basil. Stir in to the mix cook for approx. 2mins with a lid on the pan. The carrots should be slightly crisp at this stage.
Increase the heat to full and add the ½ glass of red cooking wine and the stock. Boil the mixture in the pan until the wine has reduced to just a small amount of liquid in the pan. Add the Passata and bring to the boil, reduce the heat to a simmer and add the mangtout, spring onions and baby sweet corn and cook for a further 5mins stirring occasionally .
Season and serve with accompaniment of your choice. Serve on a bed of rice or with a fresh Greek salad