News you can trust since 1817
Autumn recipe: Smoky chilli Specially Selected Pork with wilted kale
This recipe, from Quality Meat Scotland is easy to make and should be served with grains, pasta or noodles.
September 12, 2021
In a large bowl, mix the pork with half the smoked paprika, half the garlic and a little seasoning. Leave to stand for 10 minutes.
When ready to cook, heat the oil in a large frying pan or wok until hot and stir fry the pork for 1 minute until browned all over.
Add the mushrooms and continue to stir fry for 2 minutes.
Add the spring onions, kale, half the chilli and the remaining garlic and stir fry for 2 minutes, or until the kale is just wilting.
Turn off the heat, stir in the chilli sauce, cover lightly and stand for 5 minutes.
To serve, spoon the pork and kale mix over freshly cooked grains, pasta or noodles, and sprinkle with the remaining chilli.
350g Specially Selected Pork fillet, trimmed and sliced into 1cm thick strips
2 tsp smoked paprika
2 garlic cloves, peeled and finely chopped
Pinch sea salt and black pepper
2 tbsp Scottish rapeseed oil
250g brown (chestnut) mushrooms, wiped and sliced
Bunch spring onions, trimmed and chopped
200g bag shredded kale, trimmed and any thick stalks removed
Large fleshy red chilli, deseeded and chopped
2 tbsp sweet chilli sauce
More from The Scotsman
Buy a Photo
The Scotsman Archive
Get in Touch
Do you have a food or drink story to tell? Get in touch with us at
For advertising queries, please contact
or call 0131 311 7238
©JPIMedia Publishing Ltd. All rights reserved.
Terms and Conditions