Use-up Pork Hash-style
Use-up Pork Hash-style

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, use-up pork hash-style. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Use-up Pork Hash-style is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Use-up Pork Hash-style is something which I’ve loved my entire life. They’re fine and they look fantastic.

Great recipe for Deliberate Pork Stir-Fry with Mirin. This is quite simply an extension and development of my "use-up" recipe for which on this occasion all but the meat was bought in for this dish, hence "deliberate". Please note that I have omitted the coriander garnish that I often use. Remove the carcass and allow to cool and pick off any pieces of chicken meat to set aside before discarding.

To begin with this recipe, we have to prepare a few components. You can cook use-up pork hash-style using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Use-up Pork Hash-style:
  1. Take 500 g potatoes, peeled and diced
  2. Make ready Salt
  3. Make ready 1 tbsp vegetable oil, cold-pressed preferred
  4. Get 3 onions, chopped
  5. Make ready 3 cloves garlic, chopped
  6. Make ready 1 red chili with seeds, sliced
  7. Prepare 1 red pepper, deseeded and sliced
  8. Take 3 spring onions, thinly sliced
  9. Take 100 g chestnut mushrooms, sliced
  10. Make ready 400 g cooked pork, in bite-sized pieces
  11. Get 1 tbsp Worcestershire sauce
  12. Make ready 1 tsp Dijon mustard
  13. Get Ground black pepper
  14. Make ready Fresh parsley, chopped
  15. Get 4 eggs (optional)

Add the parsnips and potatoes and give it all a quick stir. Great recipe for Not-exactly Minestrone Soup. Another soup (vaguely inspired by the Italian staple) using up vegetables before they "go off" and other ingredients from the larder. If I had any celery, that'd be in too.

Instructions to make Use-up Pork Hash-style:
  1. Par-boil the potatoes in salted water for about 7 minutes, drain and set aside for Step 4.
  2. In a large saucepan bring the oil to a medium-high heat and fry the onions for 3 minutes, only stirring to avoid sticking.
  3. Add the garlic, chili and pepper and stir gently but thoroughly. Then add the spring onions and mushrooms and cook for a further 3 or so minutes, stirring occasionally, until all is lightly coloured but not burnt.
  4. Add back the set-aside potatoes, mixing all together and pressing down lightly to semi-mash. Cook for a further 4-5 minutes, stirring occasionally to avoid sticking, until the potatoes are lightly browned.
  5. Add the pork pieces, mix all together, cook for 4-5 minutes to heat the meat and then stir in the Worcestershire sauce and the mustard. Season to taste.
  6. Meanwhile, if you’ve chosen to have the optional eggs, fry these in a separate pan.
  7. Served onto warmed plates, adding an optional fried egg on top if wished and garnish with the chopped parsley.

Another soup (vaguely inspired by the Italian staple) using up vegetables before they "go off" and other ingredients from the larder. If I had any celery, that'd be in too. Basically, just use up any vegetables to hand. I only used the cherry tomatoes. Combine all ingredients in a large bowl and whisk to combine.

So that’s going to wrap it up with this special food use-up pork hash-style recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!