For most of us, our next foreign holiday is sadly some distance over the horizon. Happily, we can easily 'Go Places with Pork', a new campaign from Quality Meat Scotland.

The campaign features eight recipes that combine one of Scotland’s best-loved ingredients - Specially Selected Pork - with flavours from countries including Spain, Brazil and Greece.

The recipes are available on the Scotch Kitchen website.

Quality Meat Scotland’s marketing manager Kirsty Fox, said: 'When it comes to cooking, we can all be guilty of being stuck in midweek ruts, opting to choose for the same quick and easy dishes time and time again.

'Our range of Specially Selected Pork recipes are a great way of mixing up mealtimes and introducing new flavours and twists on some of the world’s most popular dishes. Consumers can also be confident that the meat has come from selected Scottish farms where high production methods and animal welfare standards, which are assured by the Scottish SPCA, are a priority.

'When selecting pork, make sure to look out for Specially Selected Pork logo in supermarkets and at local butchers.'

Find the full range of simple and delicious recipes at .

Brazilian-style Pork with Avocado and Black Beans 

Serves 4 
Prep time – 15 mins
Cook time – 2 hours

Ingredients:

500g diced pork shoulder

1 x large onion

3 x cloves garlic

100g diced chorizo

2 x sticks celery

35ml olive oil

500ml water

2 x heaped tsp smoked paprika

1 x 425g black beans

 Salsa:

1 x small red onion

1 x yellow mini pepper

2 x large vine tomatoes

25ml olive oil

Juice x 1 lime

15g fresh coriander

Pinch chilli powder

Sea salt and black pepper

To serve:

200g (uncooked weight) long grain rice

2 x ripe avocados

Lime wedges 

Method:

Peel and chop the onion

Peel and mince the garlic

Wipe and chop the celery

In a large frying pan – heat the oil – add the pork, chorizo and the onion and brown

Add the garlic, paprika and chopped celery and cook for a few minutes

 Add the water, season with some salt and pepper – turn down the heat to a simmer, cover and cook gently for two hours

To make the salsa – peel the onion and chop finely

Chop the pepper finely – discard any seeds

Chop the tomatoes finely

Chop the coriander

Mix the chopped vegetables together along with the lime juice, chilli powder and olive oil – season to taste

Open the beans and pour into a small saucepan and heat through – then drain 

Serve the pork alongside the salsa, white rice, black beans and sliced avocado with some lime wedges to squeeze