Crispy Pork in Mangetout

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 20โ€“30 mangetout peas
  • 2 tablespoons groundnut oil
  • 450 g (1lb) boned pork shoulder, very finely chopped or minced
  • 2 shallots, finely chopped
  • 2 teaspoons grated fresh root ginger
  • 2โ€“3 tablespoons dry sherry
  • Salt
  • Freshly ground black pepper
  • Good helping of white wine vinegar, for basting


Blanch the mangetout in boiling water for a maximum of half a minute. Drain and rinse under cold running water and dry well.

Heat the oil in a pan that has a lid and cook the pork and shallots for about 5 minutes until browned. Add the ginger, sherry and season to taste. Cover and cook gently for about 20 minutes, or until tender. Baste with the vinegar from time to time to stop the mixture becoming too dry. Allow to become cold. Slit the mangetout open along one side and stuff generously with the pork filling.