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Sorpotel was brought to India from Brazil by the Portuguese. Back in Brazil, it was cooked with pig offal, blood and vinegar. However, when it landed in Goa the dish was Indianised with the addition of toddy vinegar (fermented coconut tree sap) and Kashmiri chillies instead of pig’s blood, as well as spices local to the region, like pepper and cinnamon.
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Use pork loin or neck to make this Pork Chilli Con Carne, and serve with tortillas, lettuce leaves, avocado and sour cream.
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You can’t beat delicious warming pasta served with a rich ragu. Fennel and Pork White Ragu with Parpadelle Recipe Serves […]
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This tender pork shoulder is the perfect summer dish.Â
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There’s nothing better than a plate of succulent slow cooked lamb with roasted potatoes in the cool, winter months. Serve […]
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This flavoursome Pork Vindaloo Curry with Mint Chilli Chutney will soon become a new family favourite. Serve with fluffy rice, […]
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Is there anything better than home-made pizza? The delicious Mediterranean flavours of Slow Cooked Lamb and Pumpkin Pizza work well […]
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Give some more flavour to your schnitzels by adding fennel seeds, sage and parmesan to your breadcrumb mix. Serve with a delicious apple and witlof slaw.
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Strongbow Cider Pulled Pork Sliders. Marinate pork in an apple cider brine for delicious, sticky pulled pork – a treat […]
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For the ultimate winter roast, you can’t look past this rolled, stuffed pork shoulder with date and apple compote. Rolled […]
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A pork-lover’s dream, this pie combines tender pork shoulder with pork belly and bacon. Serve with an apple and endive salad for a true British twist.
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Add a taste of autumn to your menu with this seasonal Italian pork shoulder.
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