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.

25 minutes
Published: 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
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