Trimmed and cut into cubes for easy cooking, diced pork is excellent for making stews and casseroles. Its mild flavour can be combined with all sorts of ingredients such as cream, garlic, mustard, apple and honey. You can also marinade it in gutsy flavours such as five-spice powder, garlic and soy sauce and pop it on skewers to make delicious Asian-inspired kebabs.
Laverstoke Park is a Grade II listed park of approximately 275 rolling acres which include the upper reaches of the River Test. The farm is a haven of biodiversity and forward thinking organic farming. They have complex grass leys containing over 30 different grasses, clovers and herbs as well as a diverse mix of hedges, trees, animals and crops which all contribute to furthering the biodiversity. Using slow-growing breeds and proving the animals with delicious organic feed and room to express their natural behaviour, we are delighted to offer such excellently-flavoured meat.
Pork and bacon are rich in protein, iron and B vitamins. Pork is particularly high in Thiamin, which is used in the conversion of starchy foods into energy. Iron is essential to red blood cells, whereas protein and B vitamins are used in the growth, maintenance and repair of all the body's cells.
To make a casserole or stew, preheat the oven to 170C/338F/gas 3, and brown the meat in a tablespoon of oil in an oven-proof casserole pan. Then add any stock, wine, veg or other flavourings to the pan and cook in the oven for 1 to 11/2 hours, according to your recipe. Pork should be kept at a very cool temperature, wrapped and kept away from other foods. It can be frozen, but should be thoroughly defrosted at the bottom of the fridge, below and away from other foods, before cooking. Never re-freeze meat that has been thawed from frozen, and always thoroughly wash chopping boards, utensils, kitchen surfaces and hands after touching raw meat.