After all the trouble the pigs gave us I was a little sad to say goodbye to them. The morning we had to send them to the abattoir I was dressed and ready for work when Muddy Hubby said he needed a hand, so like any good wife I whacked on my farm boots and headed down to the yards. After almost an hour of trying to hunt them up the race and failing we had resorted to running them into the drenching race and Muddy Hubby lifting each one individually onto the crate on the back of the ute.
In my head this was a good idea, in reality it was a nightmare. I will never ever forget the blood-curdling squeal these pigs gave off as Muddy Hubby caught each one and slowly inch by inch lifted them up (we had been feeding them up well, so they were no light weights). I was useless (happy to admit it), I tried to get Leopard's foot unstuck when it got stuck but each time he turned his head to me I'd squeal and pull my hand away, terrified of having him bite my hand off (you'll remember I had nightmares about these pigs so that didn't help the situation). Eventually they were safely ensconced on the back of the ute and the Muddy Kids came and said their goodbyes.
This week they've been returned to us......packaged in boxes! Well, the pork has been, the ham and bacon should be arriving by the end of the week. So what to do with this much pork landing in your kitchen......Roast Pork of course, followed with a serve of Sweet and Sour Pork Stir Fry (Recipe Below). I am cracking out the recipe books to diversify my pork cooking - any suggestions welcome!
500g Pork fillet chopped into bite-size pieces
3 teaspoons soy sauce
1/3 cup sugar
2 tablespoons tomato sauce
1/3 cup vinegar
1 tablespoon cornflour
3 teaspoons vegetable oil
1 cup fresh pineapple, chopped (I used tinned)
1 red capsicum, chopped (I used green because that's what was in the fridge)
1 large onion, chopped
1 carrot, chopped
Place the pork in a non-metallic bowl, add soy sauce and toss through so all the pork pieces are coated, set aside.
In a medium saucepan over low to medium heat, whisk together the sugar, tomato sauce, vinegar and cornflour and allow to simmer.
Meanwhile bring a Wok or large non-stick frying pan to a high heat, then add 2 teaspoons of oil. Swirl the oil around so the bottom is coated. Toss the pineapple, capsicum and onion and stir-fry for about 4 mins until they begin to caramelise. Add the warm sauce and remove from the wok and set aside.
Add another teaspoon of oil to the wok and then the pork and cook until the pork is browned and just cooked through (about 8 mins).
Add the sauce and vegetables, allow to come to a simmer then remove from the heat and serve immediately with rice.
This is a recipe from Kidspot, and they know their stuff as this was a huge hit with the Muddy Kids, barely a spoonful left in their bowls.