So whats your favourite accompaniment to pulled pork?

Here at Oink we favour Haggis (being Scottish why not) and also serve sage and onion stuffing, along with chilli, BBQ and newly introduced cheese sauce but we know in different regions and countries there is other favoured accompaniments.  So what is your favourite accompaniment t0 serve with pulled pork?  Here is a few suggestions but we are sure there is more….

• Haggis
• Sage and Onion Stuffing
• Apple Sauce
• Cranberry Sauce
• Cheese Sauce
• Chilli Sauce
• BBQ Sauce
• Coleslaw
• Pickles
• Tomato Sauce
• Baked Beans

Match 7 – France v’s England

French-style pork chops with cream and mustard

Serves 2
Ingredients

• 1 tbsp vegetable, sunflower or olive oil
• 15g butter
• 2 medium-sized pork chops
• 125g chestnut or button mushrooms, rinsed and sliced
• 100ml dry white wine or vegetable stock made with 1/2 tsp vegetable bouillon
• 1/2 tsp chopped fresh thyme or 1/4 tsp dried thyme
• 2 tsp Dijon mustard
• 2-3 tbsp double cream or crème fraîche
• Ground black pepper and lemon juice

Method
Heat a medium sized frying pan and add the oil. When it’s hot add the butter, then lay the pork chops in the pan. Brown for about 2-3 minutes on each side, then turn the heat down and cook for a further 3 minutes or so each side depending how thick they are. Remove from the pan and set aside on a warm plate. Cook the mushrooms in the remaining oil and butter until lightly browned. Scoop them out and add to the pork. Pour in the wine or stock, add the thyme and bubble up until the liquid has reduced by about two thirds. Take the pan off the heat and stir in the cream or crème fraîche and mustard then warm through gently taking care not to let the sauce boil. Season with salt and plenty of black pepper (and a squeeze of lemon juice if you’re using cream rather than crème fraîche). Return the chops and the mushrooms to the pan together with any juices, heat through for another couple of minutes then serve with boiled new potatoes or buttered tagliatelle and some green beans or broccoli.

Recipe source www.thefrugalcook.blogspot.co.uk

English Roast Pork Recipe
Prep Time: 10 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 50 minutes
Ingredients:
•    1.35 kg/3 lb loin of Pork
•    4 tbsp extra virgin rapeseed or olive oil
•    Sea salt flakes
•    1 medium onion, halved with skin on
•    2 tsp plain flour
•    1 glass dry cider or white wine
•    1 pt/500ml chicken or vegetable stock
•    1 tsp ice cold butter
Method
Preheat the oven to 220°C/425°F/gas 7
•    The pork should be at room temperature before you start this recipe. Using a paper towel dry the pork all over including the skin.
•    Using a very sharp knife (A Stanley or Craft knife works well) make slashes approx a finger width apart across the skin, don’t cut through to the meat, about half way down the fat is good.
•    Rub the skin with the oil ensuring it goes down into the slashes. Sprinkle with salt, again make sure it is down into the slits.
•    Place the pork into a large roasting tin. Tuck the two onion halves under the meat, this will help keep the meat upright as well as adding flavour to the meat. Cook for 1 hour and 40 minutes. If you are using a larger or smaller joint then cook for 25 minutes per 450g/1lb, plus add on a further 25 minutes.
•    Switch off the oven (unless you need to cook the crackling further, see note below). Remove the meat from the roasting tin and place onto a serving plate, cover loosely with foil and place in the oven with the door slightly ajar. If you need to keep the oven hot (ie for cooking potatoes or maybe Yorkshire Puddings then wrap the meat completely in foil and keep in a warm place.
•    Remove the onion from the pan, then place the pan on the stove top over a high heat until the meat juices begin to bubble but not burning. Add the flour, and stir to blend into the meat juices. Pour in the cider or wine and scrape all the juices from the bottom of the pan, reduce to a sticky glaze. Do not leave the pan unattended as the reduction happens very quickly.
•    Add the stock and and stir well,
•    Strain the gravy through a fine sieve into a saucepan and reduce by one-third. Add the butter in tiny pieces shaking the pan gently until the all the butter is absorbed. Keep warm until needed.
•    Remove the crackling from the pork and carve into thick slices.
•    Serve with pieces of crackling and the gravy, seasonal vegetables, Apple Sauce is a great accompaniment as is Sage and Onion Stuffing. Don’t forget the traditional Yorkshire Puddings if it is a Sunday lunch.
Recipe source wwwbritishfood.about.com

Match 3 – Netherlands v’s Denmark

Dutch Oven Pork Roast
Ingredients
•    1 –5 to 6 lb pork roast
•    1l2 lb onion sweet Vidalia, -thick sliced
•    2 lbs potatoes-wash-thick sliced
•    1 jar apple sauce
•    Lawry’s garlic salt, Mrs. dash seasoning salt
•    fresh ground black pepper
Method
1–12 inch Dutch Oven
a little olive oil
If you don’t have camp fire coals, use regular store bought charcoal–8 coals on the bottom-15 on the lid top 12 inch Dutch Oven on top of your
bottom coals.  Rub spices on roast and place in Dutch Oven – place lid on and pile on top coals.
One layer of thick sliced potatoes on the bottom and set roast on top.
Cook 2 1/2 to 3 hours (add coals as they are used up).
Place sliced onions on top roast and add a good sprinkle of spices, then add potatoes-around sides and on top roast-season again. (this recipe is max for a 12 inch Dutch Oven.)

Cook about another hour or so .
Always check pork roast with meat thermometer for doneness before serving.
When its done…pour apple sauce around the roast and put the lid back on for about fifteen minutes.
Roast will come down to a slicing temp and apple sauce will be heated through.

Recipe source www.grouprecipes.com

A Traditional Danish Christmas Dinner (DENMARK)
Ingredients
12-14 pitted prunes
2 large, tart eating apples
10ml / 2 tsp lemon juice.
2.25kg / 5lb boneless loin of pork
1 tsp sugar
25g butter
30ml / 2 tbsp vegetable oil
250ml beef stock or water
1 tablespoon plain flour
250ml redcurrant jelly
salt and ground pepper
Method
Place the prunes in a pan, cover with water, and bring to the boil over a high heat.  Cook briefly, then remove from the heat, and leave to cool for 30 minutes.  Drain the prunes, discarding the liquid, and set aside. Peel, core and dice the apples.  Place them in a bowl and toss with the lemon juice.
Use a long, sharp knife to cut a deep slit lengthwise along the pork joint, starting and ending 2.5cm from each end.  Open the pocket and season with salt and pepper.  Stuff the joint with the prunes and apples, alternating them down the length of the pocket and sprinkle the fruit with sugar. Using fine string, tie the meat at 2.5 intervals to close and secure the pocket.
Preheat the oven to 108°C / 350F / Gas 4.  Place the butter and vegetable oil in a large flameproof pot with a lid and heat over a medium heat.  Place the pork in a pot and cook for about 20 minutes, turning frequently, until brown on all sides.
Pour in the stock or water and bring to a simmer.  Cover the pot and place in the oven.  Cook for about two hours until the meat is tender and cooked through.  Remove from the oven and leave to rest for 5 minutes.
Skim off excess fat from the pan juices and bring them to the boil over a high heat. Stir in the flour, then reduce the redcurrant jelly, reduce the heat to medium, and continue to sir while simmering to make a smooth sauce.  Serve with the pork, carved into 2.5cm / 1in thick slices.

Recipe source www.kellskotthaircare.com

Well its official according to a recent survey featured in the Daily Express a tasty bacon butty is Britains most favoured national treasure.  And a traditional roast dinner came in second, wonder if roast pork with crackling came out top!