Last month, Gluten Free Heaven featured two of our Porkers in their BBQ feature. Both faired especially well against some other BBQ treats, but the real champion was our Caramelised Porker which won Editor’s Choice!
Ribs on the BBQ always go down a storm, especially when they’ve been cooked slowly over charcoal for a few hours. We add a bit of coffee to our BBQ rub, to really wake the flavour up.
TOP TIP: Before rubbing you baby back ribs, make sure you remove the silver skin!
BBQ Rub 4 tbsp Finely Ground Coffee 4 tbsp sea salt 2 tbsp brown sugar 1 tsp chilli powder 1 tbsp paprika 2 tsp cumin 1 tbsp black pepper ½ tsp garlic powder
For the Ribs 2 large racks of RSPCA Assured pork baby back ribs. (Try and find ribs that have at least 1cm of meat covering) 1 Pint dry cider 4 Dessert apples 2 White onions
For the BBQ glaze 175g dark brown soft sugar 250g tomato ketchup 100ml cider vinegar ½ tablespoon Worcestershire sauce 1 tsp English mustard 1 1/2 tsp smoked paprika ½ tsp salt 1 tsp black pepper Hot sauce to taste
Add all the dry rub ingredients to a food processor or pestle & mortar and grind together Cover the belly ribs in BBQ dry rub, making sure to work the rub into all the creases.
Cover and leave overnight in the fridge.
Light the charcoal on the barbecue, heap the coals to one side so you can cook the ribs more gently. Quarter the apples and the onions and add to tin foil with your ribs and the cider.
Prick a few small holes in the top of the foil to allow some steam to escape
Leave on a closed BBQ (vents open) for up to 5 hours, until the meat becomes tender.
Remove ribs from the foil and set aside
Pour the braising liquid into a blender and add the remaining ingredients for the BBQ glaze and blend together until smooth.
To serve, cover ribs with glaze and cook on the BBQ until hot throughout.
Enjoy with some bacon potato salad, grilled corn and a cider!
Did you know that pork mince leads to a much more moist meatball than it’s beef counterpart? And, we’ve taken the hard work out for you!
Our Caramelised Porkers make a marvellous meatball, for a Valentine’s Day dinner worthy of Lady and the Tramp themselves. Watch the video here
1 pack Jolly Hog Caramelised Porker, removed from skins 1 large white onion or two small ones, chopped 3 cloves garlic, crushed 1 red chilli, finely chopped 1 tin chopped tomatoes 300ml vegetable stock 1 tbsp Tomato puree 1 tbsp dried oregano 1 tbsp dried basil 1 tsp salt 1 tsp black pepper Spaghetti Parmesan Fresh Basil
Use ½ a sausage for each meatball, and roll into a ball. Fry over a medium heat, in a little oil, until the outsides begin to brown. Remove meatballs from the pan, and leave aside until the sauce is ready.
In the same pan, fry onions until they begin to soften. Then add the garlic and chilli with the oregano, dried basil, salt and pepper.
Add the tomato paste, stock and chopped tomatoes (add more than one tin if you prefer a wet sauce) and simmer for approx 30 minutes over a medium-low heat.
Add the meatballs back into the sauce and cook for a further 15 minutes, checking that the meatballs are cooked through.
Serve with spaghetti, grated parmesan and fresh basil.
Swap the flour for gluten free, for a great gluten free alternative. All our sausages are gluten free!
Ingredients (serves 2-3)
- 1 pack of Jolly Hog sausages - 1 pack of Jolly Hog Black Treacle Smoked Bacon - 2 free-range eggs - 125g plain flour - 300ml full fat milk - 1 leek (chopped into 1cm chunks) - Handful of thyme - large glug of oil - sprinkle of salt and pepper
Preheat the oven to 220C/Gas 7
Whisk together the eggs the slowly add the flour and then the milk, salt and pepper, giving it a good mix to make sure you have gotten rid of any lumps. Leave to rest whilst you prepare the rest.
Wrap the sausages in the bacon. Put the sausages and oil in a medium roasting tin, bake the sausages for 15 minutes or until the oil is hot and smoking.
Carefully remove the tin from the oven. Chuck in the leek and the thyme, and gently pour in the batter.
Pop back in the oven and cook for approx. 20 – 30 minutes until puffed up and golden.
Serve with gravy and sweet potato mash for the ultimate 'end-of-the-week' comfort meal.
It’s hard to put into words how much we love our scotch eggs, it’s all about the perfect runny yoke and crispy outer shell. If you ever see us in Pigsty, our restaurant in Bristol you will probably find us eating one of our scotch eggs, you just can’t walk past one without picking it up.
Ingredients (makes 6)
· 7 Eggs (keep one for the egg wash)
· 2 Packs of Jolly Hog Proper Porker sausages
· 100g Plain flour
· 80g Panko bread crumbs
· Oil to deep fry
1. Boil 6 eggs for 4 to 5 minutes. Then cool in cold water for 30 minutes, once cool peel the eggs
Remove the skins from the 6 Jolly Hog Proper Porker sausages and mould about 100g of the sausage meat around each egg
Whisk up the 7th egg for the egg wash and pour some plain flour into a bowl
Roll each ball in flour, dip in the egg wash then roll in the Panko bread crumbs
To cook, deep fry for 4 – 5 minutes in 175-degree oil
We usually eat with some homemade coleslaw but these are also crowd pleasers when it comes to lunchboxes too.