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Recipe: Puddledub Pork Escallops with Mushroom and Sherry Sauce

Cookery expert Jenny Thomson has created this cracking recipe using Puddledub Pork to celebrate the launch of the Fife producer's new butchery store.

Published: June 28, 2017
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Puddledub Pork Escallops with Mushroom and Sherry Sauce

1. Slice the two small onions and set aside.

Crush the garlic and finely slice the mushrooms.

Set to one side.

2. Place the each pork leg steak between two sheets of cling film.

Next use a rolling pin to bat out the steaks until they are uniformly thin and flat.

Remove from the cling film and cut each escallop in half.

3. Next heat 1 tablespoon of oil in a wide, shallow pan.

Then fry the onions and garlic over a medium heat until softened.

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Add the sliced mushrooms and cook for five minutes, stirring now and again.

4. Add the dry sherry and bring the mixture to the boil, scraping the bottom of the pan and reducing the liquid by half.

Remove from the heat and pour the contents of the pan into a bowl.

5. Next heat 1 tablespoon of oil and, when hot, add the pork leg steaks.

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Fry the steaks for two minutes on each side.

Next return the onion and mushroom mixture to the pan.

6. Then add the crème fraiche and mustard to the pan.

Stir it well and bring it back to a gentle simmer.

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Cook in this way for five minutes.

7. Finally season with the salt and pepper before plating up and serving with simple seasonal vegetables.

Picture: Puddledub

The Mitchell family have been farming pigs at Auchtertool near Kirkcaldy for generations.

Well known for their delicious Puddledub pork, the family is opening a brand new shop this summer on Kirkcaldy’s High Street, just four miles away from the farm.

The traditional store will offer their well known pork alongside other locally produced meat, as well as cheese from leading cheesemonger IJ Mellis and local artisan breads.

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  • 2 Puddledub pork leg steaks
  • 2 small onions
  • 1 clove garlic
  • 100g mushrooms
  • 100ml dry sherry
  • 2 tbsp oil
  • 100ml 1/2 fat crème fraiche
  • 1 tsp wholegrain mustard
  • 1/2 tsp salt
  • Freshly ground black pepper to taste
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