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
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
Prep time – 15 mins
Cook time – 2 hours
500g diced pork shoulder
1 x large onion
3 x cloves garlic
100g diced chorizo
2 x sticks celery
35ml olive oil
2 x heaped tsp smoked paprika
1 x 425g black beans
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
200g (uncooked weight) long grain rice
2 x ripe avocados
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