Recipe of the week: Smoky chilli Specially Selected Pork with wilted kale
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Switch to pork to pack in your protein and support your immunity with the superfood qualities of kale. Simply serve with freshly cooked grains, pasta or noodles.
Ingredients
350g Specially Selected Pork fillet, trimmed and sliced into 1cm thick strips
2 tsp smoked paprika
2 garlic cloves, peeled and finely chopped
Pinch sea salt and black pepper
2 tbsp Scottish rapeseed oil
250g brown (chestnut) mushrooms, wiped and sliced
Bunch spring onions, trimmed and chopped
200g bag shredded kale, trimmed and any thick stalks removed
Large fleshy red chilli, deseeded and chopped
2 tbsp sweet chilli sauce
Method
Get everything prepared before you are ready to start cooking, and this way you will be able to cook everything quickly and enjoy the flavours and textures of the pork and vegetables at their freshest.
Choose a large wok or frying pan to cook with. It is important to have enough space to keep the food moving as it cooks to ensure even and quick cooking.
In a large bowl, mix the pork with half the smoked paprika, half the garlic and a little seasoning. Leave to stand for 10 minutes.
When ready to cook, heat the oil in a large frying pan or wok until hot and stir fry the pork for one minute until browned all over. Add the mushrooms and continue to stir fry for two minutes.
Add the spring onions, kale, half the chilli and the remaining garlic and stir fry for two minutes, or until the kale is just wilting.
Turn off the heat, stir in the chilli sauce, cover lightly and stand for five minutes.
To serve, spoon the pork and kale mix over freshly cooked grains, pasta or noodles, and sprinkle with the remaining chilli.
- To find more recipes using Scotch Beef, Scotch Lamb and Specially Selected Pork, go to www.makeitscotch.com
