Tender and Flavourful Diced Pork Shoulder for Everyday CookingSwaledale Diced Pork is expertly prepared from outdoor-reared, heritage breed pork shoulder, cut into uniform one-inch cubes for ease of cooking. Pork shoulder is prized for its rich flavour and superb texture, making it one of the best cuts for diced pork recipes. From slow-cooked pork stews and braises to hearty curries or souvlaki-style skewers cooked quickly over charcoal, this versatile cut delivers consistently delicious results. Perfect for batch cooking, midweek suppers, or weekend feasts, Inspiration by Chef Valentine Warner"Beautiful diced pork is well-fatted and dry-aged, both absolutely essential to its eating. So too the shoulder meat used for dicing is perfect for yielding a truly tender result. No stranger to the skewer and loaded between peppers and onions and scattered with oregano and coarse sea salt would be a perfect souvlaki for a post-char seasoning with lemon juice and eating with garlic yoghurt, bread and salad. Skewered, grilled and with a velvety salsa romesco and charred leeks would be a fine idea for the barbecue also. Slowly-braised with green peppers, red wine and black olives is a deliciously simple braise. Alternatively and when cooked with anchovies, fennel and white wine is a sensational companion for wet, buttery polenta. Head towards Nagaland and the Burmese border with India and in a deep, fiery curry of chillies will often see diced pork as a wonderful meat for currying."
