Latest news with #pork
The Guardian
3 days ago
- Health
- The Guardian
Georgina Hayden's recipe for spring meatballs with pasta and peas
There is something deeply nostalgic about this dish, although it wasn't something I grew up with. Perhaps it's the use of small pasta that makes me feel childlike, but either way, it is the kind of recipe that is immensely versatile: it can be an elegant, light spring meal finished with punchy extra-virgin olive oil, an extra sprinkle of pepper and a grating of pecorino, or you could label it kid-friendly and comforting. It's not exclusively so, but I'd hazard a bet that they'll enjoy it. Prep 10 min Cook 30 min Serves 4 1 bunch spring onions, trimmed and finely sliced2 garlic cloves, peeled and finely sliced50g breadcrumbs½ bunch flat-leaf parsley, picked and finely choppedA few mint sprigs, leaves picked and finely chopped400g pork minceJuice and finely grated zest of 1 lemonSea salt and black pepper Olive oil 1 litre chicken stock, or vegetable stock 180g mini pasta 150g peas, freshly podded or frozen40g pecorino, grated Put half the spring onions in a food processor with half the sliced garlic, all the breadcrumbs, half the chopped herbs and all the mince. Add the lemon zest, season generously, then blitz until it all comes together (you can, of course, mix it by hand in a bowl). Roll the mince mixture into small, roughly 2½cm balls. Set a large casserole pot on a medium heat, drizzle in three tablespoons of olive oil and fry the meatballs for about 10 minutes, turning regularly, until browned and gnarly all over. Add the stock to the pan and bring to a boil. Stir in the pasta and peas, then bring back to a boil and simmer for five to seven minutes, until the pasta is tender and the meatballs are cooked through. Off the heat, stir in the lemon juice, then taste the broth and adjust the seasoning as needed. Finish by stirring in the remaining herbs and serve topped with the grated pecorino.
The Guardian
4 days ago
- Health
- The Guardian
Spiced aubergines and chicken lettuce cups: Millie Tsukagoshi Lagares' recipes for Japanese-style midweek meals
Anyone who's spent time in Japan will know the hold that Kewpie roasted sesame dressing has on local palates. Creamy, slightly tangy, savoury, full of roasted flavours and a little sweet, it's the ideal dressing for absolutely anything. It comes in squeezy bottles and is now widely available in larger supermarkets, but I've created my own version here in case you can't find it. These lettuce cups make a fresh and crunchy snack that serves as a vessel for tender chicken and whatever herbs you have in the fridge. But first, a Japanified rendition of the Chinese dish mapo tofu, only more savoury and salty, and with a slightly thicker sauce. It's a strong contender for weekly dinner rotations, depending on what you have in your fridge, of course. I love the combination of pork mince and aubergine, but this also works well with tofu. You can even make it vegetarian or vegan by omitting the meat and using tofu or vegan mince and substituting vegetable stock powder. It's a little spicy, very savoury and super-saucy, so is perfect for topping steamed rice and eating with a spoon. Negi is a type of Japanese spring onion – if you can find them, use them instead of the spring onion. Doubanjiang, also called fermented chilli bean paste or spicy bean paste, is a fiery, savoury paste made from fermented broad beans. You can find it in Asian food stores and in many supermarkets. Prep 15 min Cook 35 min Serves 4 1 tbsp neutral oil, such as rapeseed or sunflower, plus extra as needed100g pork mince 4 small aubergines, or 100g firm tofu, cut into cubes1 garlic clove, peeled and finely grated2cm fresh root ginger, peeled and finely grated½ spring onion, or ½ negi, finely sliced1 tsp cornflour1 tsp toasted sesame oil Steamed rice, to serve For the sauce1 tbsp brown miso 1½ tbsp doubanjiang 1 tsp soy sauce 1 tsp sugar 1 tsp powdered chicken stock, or vegetable stock For the sauce, put the miso, doubanjiang, soy sauce, sugar and stock powder in a bowl, add 200ml water, mix well and set aside. Put the oil in a frying pan on a medium heat and, once it's hot, add the pork mince and cook, stirring to break it up, for about five minutes, until the fat has rendered out and the meat is browned and crisp. Using a slotted spoon, transfer the pork to a plate, leaving the oil behind in the pan. Add the aubergine to the pan (and a touch more oil, if need be) and cook gently, turning often, for six to eight minutes, until browned all over and meltingly tender. Return the pork to the pan, add the garlic and ginger, then cook, stirring gently so as not to break up the aubergines, for two to three minutes, until fragrant. Stir in the sauce mixture, leave to simmer for two to three minutes, then add the spring onion and cook for five minutes more, until the sauce has reduced. Mix the cornflour with two tablespoons of water and tip into the pan, mixing gently. Simmer for two to three minutes, until the sauce thickens, then stir in the sesame oil. Serve immediately alongside a pile of steamed rice. For the chicken, I've used a microwave for speed – you'll be surprised at just how much moisture the meat retains when it's cooked this way, and that it cooks in mere minutes. For those without a microwave, poach it instead, or use leftover roast or rotisserie chicken. Prep 10 min Cook 20 min Serves 2 as a snack 100g chicken breast Pinch of salt 1 tbsp sake ½ cucumber, julienned1 tbsp gari (pickled ginger), or peeled and very finely sliced fresh root ginger1 butterhead lettuce For the dressing2 tbsp mayonnaise 1½ tbsp toasted sesame seeds, plus extra to serve 1 tsp neutral oil, such as rapeseed or sunflower1 tsp apple cider vinegar 1 tsp soy sauce 1 tsp sugar 1 tbsp water To serve (all optional)1 handful fresh coriander leaves, or other herbs, roughly chopped2 spring onions, finely sliced Slice the chicken lengthways into two long strips and put these on a microwave-safe plate. Season with the salt and sake, then cover with clingfilm and microwave at 160W for two and a half to three minutes, or until cooked through. Remove from the microwave and, once the chicken is cool enough to handle, shred it with a fork. Combine all the dressing ingredients in a bowl and whisk. (This will make more dressing than you need here, but it keeps well in the fridge for a few days, so enjoy the rest with just about any salad.) Mix the shredded chicken with three to four tablespoons of the dressing, the cucumber and ginger. Separate the lettuce into leaves to make cups and fill them with the chicken mixture. Serve topped with coriander, spring onions and extra toasted sesame seeds, if you like. These recipes are edited extracts from Umai: Recipes From a Japanese Home Kitchen, by Millie Tsukagoshi Lagares, published by Quadrille at £27. To order a copy for £24.30, go to
South China Morning Post
23-05-2025
- Business
- South China Morning Post
US farmers feel pain as soybean exports to China flatline despite tariff truce
China's imports of American soybeans and pork plunged to zero in early May and have yet to recover despite the US-China tariff truce, suggesting the trade war may have done lasting damage to a key US export trade. Advertisement For years, China has been a vital market for US agricultural products, with American farmers exporting more than US$12.8 billion of soybeans alone to the country in 2024, according to US government figures. But that trade was almost entirely severed after US President Donald Trump launched an unprecedented trade war against Beijing in early April, which saw both sides hike tariffs on each other's goods by more than 100 percentage points in a series of tit-for-tat moves. Chinese imports of American soybeans and pork – previously two of the US' most important export categories in trade with China – plunged dramatically from early April and flatlined completely in early May, according to data from the US Department of Agriculture. US pork exports to China showed signs of recovery in the days following May 12 – when the two sides announced a temporary deal to de-escalate the trade war – with new orders bouncing back to close to pre-April levels, though shipments remained low as of May 15, the data showed. Advertisement However, US exports of soybeans to China remained at zero as of May 15, with no new purchase deals having been struck.
South China Morning Post
23-05-2025
- Business
- South China Morning Post
US farmers feel pain as soybean exports to China flatline despite tariff truce
China's imports of American soybeans and pork plunged to zero in early May and have yet to recover despite the US-China tariff truce, suggesting the trade war may have done lasting damage to a key US export trade. For years, China has been a vital market for US agricultural products, with American farmers exporting more than US$12.8 billion of soybeans alone to the country in 2024, according to US government figures. But that trade was almost entirely severed after US President Donald Trump launched an unprecedented trade war against Beijing in early April, which saw both sides hike tariffs on each other's goods by more than 100 percentage points in a series of tit-for-tat moves. Chinese imports of American soybeans and pork – previously two of the US' most important export categories in trade with China – plunged dramatically from early April and flatlined completely in early May, according to data from the US Department of Agriculture. US pork exports to China showed signs of recovery in the days following May 12 – when the two sides announced a temporary deal to de-escalate the trade war – with new orders bouncing back to close to pre-April levels, though shipments remained low as of May 15, the data showed. However, US exports of soybeans to China remained at zero as of May 15, with no new purchase deals having been struck.
Reuters
20-05-2025
- Business
- Reuters
Cranswick beats annual profit expectations on strong pork demand
May 20 (Reuters) - British meat producer Cranswick (CWK.L), opens new tab reported annual pretax profit ahead of market expectations on Tuesday, driven by strong demand for its pork and poultry products. Cranswick reported adjusted profit before tax of 197.9 million pounds ($264.8 million) for the year ended March 29, above analysts' expectations of about 192 million pounds, according to data compiled by LSEG. The company proposed to raise its final dividend by nearly 13% to 76 pence per share. "The start to the current financial year has been in line with the board's expectations," Cranswick said in a statement. The company has been making significant investments to increase production capabilities and broaden its range of products in a bid to diversify its income streams. Earlier this year, the group expanded pig farming and milling operations, and acquired UK pig genetics company JSR Genetics. ($1 = 0.7474 pounds)
