There are so many delightful cuts of pork from a pig, but one of the questions that we are asked most often, is “well what do I do with that?”. As I experiment with recipes I will continue to add my favourites to this list! One of the reasons that I prefer cooking to baking is that recipes for cooking tend to be far more forgiving and adaptable, so have fun with these! If you don’t like one of the ingredients don’t use it, if you think that something else might work better in it’s stead give it a shot! You only fail if you don’t try!
Chicken and Pork Hock Coconut Curry
1 Pastured Chicken Cut into Small Pieces
4 Pork Hocks Cut into Small Pieces
1 Tbsp Olive Oil
1 Small Onion Diced
4 Cloves of Garlic Minced
1 Tbsp Fresh Grated Ginger
1/2 Cup Broccoli
1/2 Cup Diced Carrots
1/2 Tomato Diced
1/3 Cup Sweet Peas Cut
1 1/2 Tbsp Curry Powder
2 396 Gram Cans Coconut Milk
3/4 Cup Vegetable Stock
Salt and Black Pepper to taste
Heat olive oil in a large pot to medium heat. Add all dry ingredients except the curry powder and allow to cook for 7 minutes while stirring regularly. Add coconut milk, vegetable stock, curry powder, salt and pepper. Heat to a boiling and then allow to simmer for an hour.
Great on top of rice or quinoa!