Best 3 Devon Porkers Recipes

EASY DEVONSHIRE CREAM

Easy Devonshire Cream image

A wonderful topping for scones, or use as a dip for fruit.

Provided by STARP

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 4

Ingredients

3 ounces cream cheese, softened
1 tablespoon white sugar
1 pinch salt
1 cup heavy cream

Steps:

In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 1.3 g, Cholesterol 26.2 mg, Fat 7.4 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 31.1 mg, Sugar 0.8 g

THE PORKER

The Porker image

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 6 large servings

Number Of Ingredients 19

Ingredients

1/2 cup hard apple cider
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 tablespoon allspice
1 teaspoon Worcestershire sauce
4 red apples, chopped
2 tablespoons oil or butter
4 onions, sliced thinly
1 cup mayonnaise
2 pounds good-quality sausage meat
4 tablespoons chopped fresh sage
1 teaspoon bacon salt (or substitute regular salt)
2 teaspoons ground black pepper
2 juicy red apples, chopped
1 onion, finely chopped
18 slices thick-cut double-smoked bacon
6 portions flatbread (or substitute wraps, naan or pita breads), warmed
1 cup grated goat's milk Gouda
6 small handfuls arugula

Steps:

For the apple chutney: Combine the hard cider, brown sugar, cider vinegar, allspice, Worcestershire and apples in a saucepan and place over medium-high heat. Bring to a simmer, lower the heat and simmer until the liquid has evaporated, about 30 minutes. Set aside and let cool.
For the caramelized onion mayo: Heat the oil over medium-low heat in a pan, add the onions and cook down, stirring frequently, until the onions are amber in color and sticky, 20 to 30 minutes. Let cool, and then combine with the mayonnaise. Set aside.
For the porker: Preheat the oven to 350 degrees F.
Combine the sausage, sage, bacon salt, pepper, apples and onions in a large bowl and mix well. Lay a piece of aluminum foil on the counter, place the sausage mixture on the foil and roll it into a large sausage. Roll the foil around the sausage, being careful not to squash the mix.
Place on a baking sheet and cook until the temperature of the meat reaches 160 degrees F, 30 to 40 minutes. Let sit until the meat is cool enough to handle, and then slice into approximately 3/4-inch slices.
For the plate: Heat a grill pan and cook the bacon to the desired doneness. Set the bacon aside but keep the bacon fat in the pan. Sear the porker slices in the bacon fat until crisp and warmed through.
Lay the flatbreads open and smear a good dollop of the onion mayo to one side on each, followed by some cheese and apple chutney. Place two beautiful porker slices and three slices of the bacon on each sandwich or wrap, and add a good handful of arugula.

DEVON PORK AND CIDER

Devon Pork and Cider image

Based on a recipe from "The Farmhouse Kitchen" by Dorothy Sleightholme, a companion book to the BBC production of the same name.

Provided by Julesong

Categories Pork

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pork
1/4 cup flour
salt and pepper, to taste
2 pinches cinnamon, to taste
4 small cooking apples, peeled, cored, and diced
1 tablespoon butter
1 teaspoon olive oil
2 cups hard alcoholic cider
1 stalk celery, chopped
1 cup chopped onion
1/3 cup half-and-half or 1/3 cup cream
chopped parsley, for garnish

Steps:

Preheat oven to 325 degrees F.
Cut the meat into cubes.
In a bowl, combine the flour, salt and pepper, and cinnamon.
Toss the cubed meat in the flour mixture.
Heat the butter and oil together in a large pan over medium temperature, and add the meat; gently brown on all sides, about 7 to 8 minutes.
Add all the chopped vegetables and other ingredients except for half and half and the parsley.
Transfer to an ovenproof dish.
Cover and bake at 325 degrees F for 60 minutes.
Just before serving stir in the cream.
Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 826.1, Fat 34.3, SaturatedFat 14, Cholesterol 220.6, Sodium 214.4, Carbohydrate 63, Fiber 9.3, Sugar 34.8, Protein 67

Tips:

Choose high-quality pork: Opt for heritage or organic pork for the best flavor and texture.
Brine the pork: Brining helps to tenderize the pork and keep it moist during cooking.
Use a variety of spices and herbs: Experiment with different flavor combinations to create a unique and delicious pork dish.
Cook the pork to the proper internal temperature: Use a meat thermometer to ensure that the pork is cooked to a safe internal temperature of 145°F (63°C) for fresh pork and 160°F (71°C) for ground pork.
Let the pork rest before serving: Allowing the pork to rest for a few minutes before serving helps the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

With its versatile flavor and texture, pork is a delicious and satisfying meat that can be enjoyed in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's sure to be a pork recipe that will tantalize your taste buds. So next time you're planning a meal, don't forget about the humble pig!