Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Ham And Peas Pudding Broth
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Plan ahead to make a restorative traditional slow-cooked broth that hits the spot.
Cook time: 2 hrs and 0 mins
Serves: 6
Cooking Skill: Not Too Tricky
Ingredients
900g
lean unsmoked gammon joint
250g
quick soak dried peas (soak for 2 hours) or overnight it, according to the packet instructions
2
carrots, peeled and left whole
2
onions, peeled and cut in half
900ml
water
1
turnip, peeled and cut in half
Black pepper (no salt)
300ml
cider
2
bay leaves
Method
Step 1
Rehydrate peas by following pack instructions (usual soaking time is around 2 hours for quick soak variety or overnight for longer version).
Step 2
Place gammon in large pan with rehydrated peas and the remaining ingredients.
Step 3
Bring to the boil, skim off the scum and reduce to a gentle simmer with lid on for about 1½-2 hours, until gammon is tender and almost flaking and the peas have broken down and are ‘mushy’.
Step 4
Remove rind and fat from gammon and serve in bowls with broken chunks and peas pudding broth and crusty bread for dunking!
Method
Step 1
Rehydrate peas by following pack instructions (usual soaking time is around 2 hours for quick soak variety or overnight for longer version).
Step 2
Place gammon in large pan with rehydrated peas and the remaining ingredients.
Step 3
Bring to the boil, skim off the scum and reduce to a gentle simmer with lid on for about 1½-2 hours, until gammon is tender and almost flaking and the peas have broken down and are ‘mushy’.
Step 4
Remove rind and fat from gammon and serve in bowls with broken chunks and peas pudding broth and crusty bread for dunking!
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