Pork Challenge

[Notsosensible]

Please can anyone lift me out of my current pork fear as I really want to begin cooking it for my DD1 (4) & DD2 (6)

They don't currently eat an awful lot of meat [ok, the reality being I don't cook a wide range of meat apart from the normal mince dishes of cottage pie/spag bog & roast chicken] and I am keen to expand their repetoire before the realisation sets in that I have accidently created fussy non-meat eaters.

I think trying anything too hunky (ie chops)to start with would be too much of a leap for them as a starting point and having already offered a couple of pork disasters, where either there seemed to be more fat than meat [boak] or the meat was really dry & chewy, I'm at a bit of loss as to where to go next.

Oh, and unfortunately, the DD's are not too keen on sauces ..... particularly 'tangy' or 'spicey' ones.......

Some instinct of mine is saying maybe sliced pork loin or pork escalopes - but I need reasssurance & simple receipes to hand hold me through.

Please help my fuddled brain move from good intention to excellent execution ( in the form of gobbled down pork and well nourished DD's)

Why not try buying pork fillet (also called tenderloin) and slicing it thinly, to use in a stir-fry? It takes no time at all to cook, and should be beautifully tender.

Thanks BIWI - is the tenderloin the long thin cut ?

Sorry to sound totally daft, but would that be cut in rounds and whats the rough cooking times for a nice tender pieces - I'm thinking similar to chicken cooking times?

Pork chops grilled, then puréed apple and grated cheese on top is lovely

Or pork crackling with apple, celeriac and potato dauphinoise.

How about beating out pork loin or escalopes, dust with seasoned flour then egg and breadcrumbs - like chicken nuggets - but slightly different taste/texture...

Oh sorry miss read. How about pork mince and mash with apple sauce or pork cheek stew cooked slowly in the oven until its all melty and lovely. :)

I would seriously recommend that you get your pork from a good butcher. The supermarket joints will NEVER give you a good crackling. Recipe No. 1 would be roast pork but only if you've taken my advice above!

I'd also take a tenderloin and wrap in parma ham (or similar) and roast for 45 mins or so.

If you are going to do a stir-fry:

Slice the tenderloin into slices about half a centimetre thick, then cut each one of these slices into finger-shaped slices.

You can marinate them for extra flavour if you like - in soy sauce/ginger/sesame oil/garlic/lemon juice, for about 20 minutes.

Stir fry any veg you want to use, and mix with noodles, if you're using them. Set those aside in a serving dish.

In the same pan, make sure it's really hot, and then add the pork using a slotted spoon, so you keep the amount of marinade to a minimum (you're trying to fry not steam the pork). Stir fry it quickly, stirring constantly - after a couple of minutes, add the rest of the marinade (if you used one), and then add the pork to the veg/noodles.

Don't overcook it or it will go tough. And pork fillet can be eaten slightly pink, unlike other cuts of pork.

I'd do pulled pork with a sweet crust - my kids love it. Leftovers I mix with mash and veg, maybe some egg and breadcrumbs and make patties.

What about BBQ pulled pork or pork. Burgers.

Jerk pork, with coleslaw and rice and peas. Mmmm. Use pork steaks - quickly fried, they stay fairly moist and don't have a huge amount of fat on them.

(Once you've accustomed yourself to pork, bear in mind the fat is a vital part of a really good pork chop, or any belly pork recipe).

meatballs?

pork steaks in orange and honey.

Stir fry.

I don't use pork that often.

Not eating/liking pork isn't classed as fussy. In public eating places such as schools and restaurants, I don't think you'd find pork as the only meat option because of various religious reasons. It might pose a problem if you go to someone's home for dinner, but I think most people would have the common sense to check if guests eat pork beforehand.

Going from mince, chicken to a solid piece of meat you'll potentially have texture and chewing issues as well as the taste. To start off with, try a pork mince dish, or pulled pork as that's shredded or a stir fry with it cut into thin strips.

How about a pork casserole? Cooked long and slowly it can be very tender.
I do a simple one with just diced pork, onions and apples.

In public eating places such as schools and restaurants, I don't think you'd find pork as the only meat option

You have obviously never been to Wolverhampton, there are several hot pork bap shops.

actually op

Pork bap with gravy and stuffing might be a good start

Pork is very current on the restaurant scene atm - it's great value for money. Pork belly is everywhere. My kids love gammon steaks served simply with mash and peas - not the healthiest bit of meat but worth trying out just to help flex those tastebuds a little.

sashh, someone who doesn't eat pork wouldn't go to that sort of place.

I was thinking of regular restaurants and cafes. There will usually be chicken, lamb and beef options too, as well as vegetarian.

Nothing wrong with pork and its fat. The fat keeps it moist, and fat is not bad for you at all.

Worth reading this about fat

Pork kebabs are nice, marinate cubes of pork shoulder in a little garlic and wine, leave for an hour at least then thread them onto skewers with chunks of red pepper and onion and cook on the bbq or a heavy (griddle) pan, grill some fresh pineapple at the same time and serve it with plain white rice - hot, sweet, sticky and gorgeous!