100% British

Posted by Andrew Fouracre | 10/05/2013 | Category: Retail Food

For The Co-operative Food, it’s important that we support British farmers and the best British food. We make sure we pay them a fair price and ensure that our meat, poultry and fish products are high quality, great value and delicious! All of our fresh chicken, beef and pork is 100% British.

Look out for the Red Tractor logo on the meat you buy, it is a guarantee that what you’re eating is quality produce with a UK origin. Red Tractor takes into account every step of the food supply chain to ensure food is produced by assured farmers, growers or producers in the UK.

A traditional UK favourite is a delicious Sunday roast. Whatever meat you choose, it’s a great way to get the family together and easy to do.  Once the weather becomes warmer, it’s good to add a bit of a twist to your tradition; so why not try this Southern Comfort Pork recipe (from Nigel Slater on the Guardian)?  This meal ticks the Sunday lunch boxes without turning your kitchen into a sauna and the salsa is a great alternative to apple sauce and gravy.

Ingredients (Serves 4-6)
1.5 kg pork belly, bones in, scored, 150ml Southern Comfort. For the salsa: 4 peaches, 1 small red chilli, 6 tomatoes, juice of 2 limes, olive oil, handful of coriander leaves

Set the oven at 220C/gas mark 7. Score the fat on the pork. Put the meat into a roasting tin, season all over with salt and black pepper. No oil or fat.

Roast in the fully preheated oven for 30 minutes, then remove from the oven, lower the heat to 160C/gas mark 3.
Pour the Southern Comfort into the roasting tin with 150ml of water then return to the oven and leave the pork to continue cooking for a further 1 hour 40 minutes.

Remove the pork from the roasting tin and leave it to rest on a warm dish, loosely covered with foil.

Place the roasting tin over a moderate heat and pour in 250ml of hot water or stock. Bring to the boil and stir constantly to dissolve all the baked-on juices and pan stickings into the gravy.

Season with salt and a little black pepper then pour into a warm jug. Serve the sweet, porky juice with the pork and salsa.

To make the salsa, halve and stone the peaches, then cut the flesh into large dice. You can peel them if you wish.
Seed and finely chop the chilli and add to the peaches. Chop the tomatoes and add them together with the juice of the limes, some salt and pepper and a small trickle of olive oil.

Toss gently together with the coriander and serve with the pork and its juices.

Got any tips for a successful roast dinner? Let us know in the comments section below!