These pan-fried pork dumplings, known as ‘potstickers’, turn crispy once cooked. The perfect addition to a dim sum feast. Guo tie, the traditional Chinese phrase for pan-fried dumplings, literally translates to “pot stick”, hence the popular name for these dumplings. The combination of a lush, juicy pork filling and crispy golden bottoms is so divine…
Read more: How to make Pan-Fried Chinese Pork DumplingAs a child the highlight of my Saturday would be a quarter share of a freshly baked pork pie – bought from the local shop and more often than not still warm. Unfortunately the baker, Coopers of Rotherham, went into liquidation sometime in the mid-1980s, but my love for pork pie was born.
Read more: Pie to end all pies?This pork belly recipe by Mark Dodson marries the classic flavours of apple and pork together in a remarkable roulade. The sauce for the braised pork is made in part from the braising liquid, further compounding the richness of the pork in this dish.
Read more: Roulade of pork belly, braised red cabbage and apple compoteA major cattle industry initiative to help eliminate bovine viral diarrhoea (BVD) is to be extended across the UK. The Agriculture and Horticulture Development Board (AHDB) is backing plans to extend the BVD Free programme in England later this year with £60,000 of funding from its dairy division (Dairyco) and beef and lamb division, Eblex.
Read more: BVD initiative to be rolled out across UKThe first new city-centre market for 10 years has just opened in Sheffield. Locals hope it will turn the area into the Borough Market of the North, says Jonathan Brown.
Read more: Grub street: the Borough Market of the North?As businesses across the country fight for a share of a shrinking economic pie, one Sheffield family firm can look back on the past few weeks with satisfaction. Pork pies have been flying out of Waterall Brothers – with the city’s real ale pubs opening up a new market.
Read more: Firm’s sales have gone pie high…
