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PICK SPECIALLY SELECTED PORK FOR 'FAKE AWAY' DINNERS

PORK THAT’S LOCALLY SOURCED, QUALITY ASSURED AND FARMED WITH CARE – WHAT'S NOT TO LOVE?

WHO doesn’t love to tuck into a takeaway? They’re a firm favourite for many of us, especially at the weekend... But making a delicious fake-away at home instead is an even better way to treat yourself – and great for your waistline and your wallet too.

"I’ve known the farmers I work with for years and I know that their animals are reared properly, to the highest welfare standards."

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It’s easy to recreate your favourite dishes in the same time you’d wait for a delivery and Specially Selected Pork is perfect for loads of them. Craft Butcher Tom Grierson, pictured above, explains: “Pork is a very versatile protein and lends itself to so many styles of cooking. It’s really popular in Asian-inspired meals – pork belly is delicious roasted in the oven, served with a sweet and sour dipping sauce, rice and potato wedges, or you can use pork tenderloin to make a tasty stir-fry in a pan – just add your black bean sauce, and you’ve got a meal that’s ready in minutes. “You can even marinade the meat the night before to add more flavour.”

Tom is the fourth generation of his family to run multi award-winning Grierson Bros Butchers in Castle Douglas, Dumfries and Galloway. He joined the firm straight from school and is passionate about serving his customers premium quality meat that has only been reared on Quality Meat Scotland (QMS) assured holdings. He says: “All our meat is locally sourced, and Scotch assured, so it’s guaranteed to offer the very best eating experience. “Our Specially Selected Pork comes from a farm near Lockerbie. I’ve known the farmers I work with for years and I know that their animals are reared properly, to the highest welfare standards. “That’s so important to me because it’s the right way to do things, supporting local businesses and giving our customers the highest quality products too. “Everything we sell is Scottish, right the way through.”

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To carry the Scottish meat industry’s prestigious premium brands livestock must have been born and reared in Scotland and spent their entire life on Quality Meat Scotland (QMS) assured farms. When you see the below logos in supermarkets and butchers shops, you can be totally sure that the meat you are buying is locally sourced, quality assured and farmed with care - and that you can enjoy top quality pork on your plate that is delicious, nutritious and will deliver an exceptional eating experience for everyone to enjoy.

Specially Selected Pork Pad Thai

Sweet and Sour Specially Selected Pork Noodles

Preparation time 15 minutes Cooking time 10 minutes Serves Serves 4

Preparation time 30 minutes Cooking time 4 hours Serves Serves 4

Sweet and Sour Specially Selected Pork Noodles

Specially Selected Pork Carnitas

Preparation time 30 minutes Cooking time 20 minutes Serves Serves 4

METHOD Heat the sesame oil in a wok or large frying pan and add the pork mince. Fry for 10 minutes until cooked through and evenly browned. Meanwhile, make the sauce by adding the peanut butter, soy sauce, lime and honey to a bowl. Whisk with a fork until combined. Once the pork is browned, add the slices from the white part of the spring onions to the pan and stir for a few minutes. Cook the noodles according to the packet instructions. Add the green beans and carrots to the pork and continue stirring over a high heat for a couple of minutes. Push the pork and vegetables to one side of the pan and add the beaten egg to the other side. Stir with a wooden spoon until the egg is cooked, then break the egg into clumps and mix it all together. Add the cooked rice noodles to the pan along with a splash of the noodle cooking water. Keep stirring before pouring over the peanut sauce. Turn the heat down to low and toss the noodles so they are well coated in the sauce, adding a splash more of the noodle cooking water if it looks a little dry. Serve in large bowls and top with the chopped peanuts, coriander and chilli if using.

YOU NEED 1 tbsp vegetable oil 1kg Specially Selected Pork shoulder 1 red onion, roughly chopped 1 onion, roughly chopped 3 large garlic cloves, peeled and crushed 1 tbsp cumin 1 tbsp oregano ½ tsp chilli flakes or chilli powder 1 cinnamon stick 2 oranges, juiced and peel kept 3 tbsps light brown soft sugar 600-700ml reduced salt beef stock 1 lime, juiced and peel kept Handful of coriander (for garnish) 75g feta Small wheat or corn tortillas Salt and pepper

METHOD Heat ½ tbsp of oil in a large-lidded saucepan or casserole dish big enough to fit the pork. Add the onions and fry for 10 minutes until softened and caramelised. Add the garlic, spices, orange juice and their peel, lime juice and its peel and the sugar. Stir for 3-5 minutes to slightly caramelise the base, turning up the heat so the mixture is bubbling. Pour in the stock and nestle in the pork so it is submerged in the liquid, topping it up if necessary. Cover with a lid and simmer for 3-4 hours until the meat is completely tender and falling apart. Alternatively, place in a slow cooker or put in the oven at 140°C fan/160°C for the same amount of time. Once the pork is ready, remove it to a board. Use a sieve to drain the cooking liquid into a large saucepan. Turn the heat to high and reduce the liquid by two thirds to intensify the flavour. While the liquid is reducing, shred the meat into pieces using two forks. Place the shredded pork in an ovenproof dish or on a lined baking tray and heat the grill to high. Drizzle over the remaining ½ tbsp oil and grill the pork for 5-10 minutes until the pork is crispy and slightly charred. Keep an eye on it and stir it every few minutes so it gets evenly crispy. Set aside. When the pork is ready and the liquid in the pan has reduced, turn the heat to low and add the crispy shredded pork to the reduced liquid, stirring well. Taste, adding more sugar or seasoning to taste. Serve in warmed tortillas with a sprinkling of feta, some coriander leaves and the pickled radishes if using. For the pickled radish and red onion: Add all the ingredients to a bowl and mix well. Leave to pickle at room temperature for at least 30 minutes before serving.

For the pickled radish and red onion: ½ red onion, finely sliced 120g radishes, finely sliced 1 tbsp white wine vinegar ½ tsp caster sugar ¼ tsp salt

YOU NEED 400g specially selected pork tenderloin, cut into chunks 400g can pineapple pieces in natural juice 1 tbsp cornflour 2 tbsp sweet chilli sauce 1 tbsp light soy sauce 1 tbsp wine vinegar 1 tbsp sunflower oil 1 red onion, thickly sliced 2 orange or red peppers, thickly sliced 2 cm piece root ginger, finely chopped 2 spring onions, shredded egg noodles, cooked, to serve

METHOD Drain the can of pineapple and measure 100ml of the juice into a jug. Mix together the cornflour, sweet chilli sauce, soy sauce and vinegar and once blended, stir into the pineapple juice. Heat the oil in a wok or large frying pan over a high heat and stir fry for a few minutes until the pork is browned on all sides. Add the onion and peppers and stir fry for 3 – 4 minutes. Add the ginger and pineapple pieces and stir fry for a further few minutes until both are heated through. Pour in the sauce and bubble for a minute or two until thickened. Add the cooked noodles and stir well so the noodles are well coated in the sauce. Scatter with shredded spring onions to garnish.

Tom Grierson

That is why the QMS assurance schemes are so important - they guarantee livestock has been born and reared in Scotland and spent their entire lives on farms that are independently inspected to a strict set of world-class standards that are supported and approved by Scotland’s animal welfare charity, the Scottish SPCA And while quality assurance is important, so is good value. Tom has some great tips for keeping costs down, especially if you’re feeding a family. Tom says: “Don’t waste leftovers – use them for another meal. If you’re having a bit of roast pork and you have some left, shred it and use it for a stir-fry, or dice it and make a stew. “That goes for beef and lamb too – we’re too quick to throw things out but there’s always a way to get another meal out of a joint of beef, lamb or pork. “We know that shoppers are looking to keep costs down these days, so why not speak to your local butcher for their recommendation of cuts to suit your budget. That way, you can still enjoy beef, lamb and pork that has been reared to high standards on local Scottish farms.”

Tom, whose dad Clark, 81, is still a partner in the family business, also makes his own sausages on site and cures bacon in a brine pickle or sends it to Galloway Smokehouse where it is smoked over oak chips, the traditional way, rather than using chemicals. According to recent research by QMS, it is particularly important to Scottish shoppers to know they are buying a product that holds quality assurance with around 80 per cent saying they are most likely to look for markers of quality assurance when they shop for red meat.

Grierson Bros Butchers - Castle Douglas

Husband and wife team Ben and Harriet Lowe are pig farmers whose livestock hold the Specially Selected Pork logo. The couple rear piglets from 450 breeding sows on their farm in Aberdeenshire and pride themselves on making sure animal welfare is at the heart of everything they do. The pigs are indoor bred in sheds, checked at least three times a day and most of their food – wheat, barley and oil seed rape – is grown within five miles of the lowland unit, which is near the coast. Ben, 35, says: “We’re very proud of what we do and we’re very much in this for the long-haul – we want to build a business that will still be here in 50 years’ time. “The welfare of our animals is absolutely key to that. “Pigs are very happy animals – watching them interact always gives you a lift. “Ours are on straw and they have plenty of enrichment around them to satisfy their natural curiousity – it’s all part of creating the best environment for them. “There’s nothing better than seeing them thrive.” Ben and Harriet, who also have an arable unit, run a ‘circular’ farm, so manure from the pigs is recycled back onto their fields as fertiliser – reducing the bagged fertiliser they need to buy in by 60 per cent and boosting sustainability. They are also working with wildlife experts to create habitats for wildlife, birds and insects – leaving corners of their fields and strips of land unharvested. Ben’s favourite pork dish is pulled pork – but he loves gammon too. He says: “Take something like belly pork, which is becoming quite a classic these days. Season it, cover it in stock and pop it in the oven on a low heat for five hours, then shred it and add barbecue sauce. “It’s something simple that you can prepare at lunchtime and have ready to serve for dinner and it’s delicious. “Gammon joints are great as a Sunday roast – simple to cook and the leftovers are great for soups and sandwiches so you can have an easy start to the week too.”

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Visit makeitscotch.com or Make it Scotch on Facebook, Instagram and Tik Tok for more quick and easy recipe ideas for Scotch Beef, Scotch Lamb and Specially Selected Pork.

CREATE THE ULTIMATE FAKE-AWAY AT HOME

YOU NEED 1 tbsp sesame oil 500g Specially Selected Pork lean mince Bunch of spring onions, finely sliced into white and green parts 75g crunchy peanut butter 4 tbsps light soy sauce 1 lime, zest and juice 2 tbsps honey 200g green beans, trimmed and chopped into 2cm pieces 2 large carrots, peeled and chopped into fine shreds 2 large eggs, beaten 200g rice noodles 50g roasted and salted peanuts, roughly chopped (optional) Handful coriander, roughly chopped (optional) 1 red chilli, deseeded and finely sliced (optional)

Tom Grierson

Tom, whose dad Clark, 82, is still a partner in the family business, also makes his own sausages on site and cures bacon in a brine pickle or sends it to Galloway Smokehouse where it is smoked over oak chips, the traditional way, rather than using chemicals. According to recent research by QMS, it is particularly important to Scottish shoppers to know they are buying a product that holds quality assurance with around 80 per cent saying they are most likely to look for markers of quality assurance when they shop for red meat. That is why the QMS assurance schemes are so important - they guarantee livestock has been born and reared in Scotland and spent their entire lives on farms that are independently inspected to a strict set of world-class standards that are supported and approved by Scotland’s animal welfare charity, the Scottish SPCA And while quality assurance is important, so is good value. Tom has some great tips for keeping costs down, especially if you’re feeding a family. Tom says: “Don’t waste leftovers – use them for another meal. If you’re having a bit of roast pork and you have some left, shred it and use it for a stir-fry, or dice it and make a stew. “That goes for beef and lamb too – we’re too quick to throw things out but there’s always a way to get another meal out of a joint of beef, lamb or pork. “We know that shoppers are looking to keep costs down these days, so why not speak to your local butcher for their recommendation of cuts to suit your budget. That way, you can still enjoy beef, lamb and pork that has been reared to high standards on local Scottish farms.”