Here at Helen Browning’s, we are pretty fussy about where our meat comes from. The pigs raised here at Eastbrook Farm are very special to us, and the brilliant farm staff care for them excellently. They are all raised under Soil Association organic standards; free-range animals, no painful mutilations such as tail docking, very little antibiotic use, and a friendly stress-fee environment. It is a good life!

This pork is then turned into a range of products: delicious bacon, speedy sausages, hot dogs, pulled pork, and a range of fresh pork products too. Such as our organic pork mince, a highly versatile product that can be used to create a range of tasty dishes. Not only is our pork mince amazingly appetising, but it is also created from amazingly high-welfare farm-bred British pork. It is a real winner!

This next blog post is going to feature a range of recipes from all over the world. But they all feature one key ingredient: our British organic pork mince. Eating local organic produce may be a key factor in increasing sustainability, but that does not mean you should not experiment with worldwide flavours. For dinner parties or just a dinner for two, why not try some delicious organic pork mince in your meals over the festive season? It really will not disappoint!

For the dinner party…

Vietnamese Caramelised Pork Bowls

This Vietnamese caramelised pork recipe is super quick and easy, so it is perfect for preparing in a hurry if you have a lot of guests over the Christmas period. This recipe has been borrowed and adapted from Nagi at Recipe Tin Eats, as we thought it sounded unbelievable delicious.


  • 400g organic pork mince from Helen Browning’s
  • 1 small onion (diced)
  • 2 garlic cloves (chopped)
  • 2 teaspoons of chopped fresh ginger
  • 1 fresh chilli (chopped)
  • 200g of brown sugar
  • 100ml of fish sauce
  • Cooking oil for frying
  • Rice, spring onions, and side salad to serve
Vietnamese Caramelised Pork Bowls


  1. Add the chopped garlic, ginger, chillies, and onions to a frying pan (make sure the oil is hot!) and cook until the onions are sheer.
  2. Next, add the pork mince to the pan and continue to fry until the pork mince is brown.
  3. Add the brown sugar and fish sauce to the pan and continue to stir (to avoid sticking to the pan!) until the pork mince has caramelised in the sugar mixture.
  4. Serve the pork over a bed of basmati rice and top with spring onions, and pair with a salad for extra veg.
Singapore Pork and Prawn Noodles

Another quick but amazingly tasty dish that makes it easy to cook up a feast in a flash. A perfectly spicy dish that is sure to impress your guests this festive season. This recipe has been borrowed and adapted from Delicious magazine


  • 2 tsp light olive oil
  • 300g organic pork mince from Helen Browning’s
  • ¾ tsp Chinese five-spice powder
  • 2½ tsp curry powder
  • 180g sustainable raw king prawns (peeled)
  • 250g carrots (thinly sliced)
  • 1-2 red chillies, deseeded (optional – leave in if you like spicy food) and roughly chopped
  • 300g ready-cooked or straight-to-wok egg noodles
  • 250g Pak choi (roughly chopped)
  • 4 spring onions (thinly sliced)
  • 1½ tbsp light soy sauce
Singapore Pork and Prawn Noodles


  1. Heat the oil in a large heavy-based frying pan or wok over a high heat. Fry the mince for 2 minutes, stirring, to brown.
  2. Turn the heat down to medium-high, add the spices and stir-fry for 3 minutes, then add the prawns, carrots, and chillies. Cook for 3 more minutes, then add the noodles, Pak choi and 2 tbsp water.
  3. Stir-fry, scraping the bottom of the pan to loosen any crispy bits, for another 1-2 minutes until the prawns and mince are cooked through, the vegetables are just tender, and the noodles are heated through. Serve straightaway sprinkled with the spring onions and soy sauce

Dine in for two…

Chinese Pork Potsticker Dumplings

Make your own taste of Chinese cuisine to spice up a cold Winter’s night; these traditional Chinese dumplings may be hearty, but they are packed with flavour too. This tasty recipe has been borrowed and adapted from Ken Hom at BBC Good Food, it may take a while, but it is definitely worth the wait!


For the dough…

  • 140g/5oz plain flour, plus extra for dusting
  • 125ml/4fl oz very hot water

For the stuffing…

  • 110g organic pork mince from Helen Browning’s
  • 75g/3oz Chinese cabbage or spinach, finely chopped
  • 1 tsp finely chopped ginger
  • ½ tbsp Shaoxing rice wine (or dry sherry if none is available)
  • ½ tbsp dark soy sauce
  • ½ tsp light soy sauce
  • ½ tsp salt
  • ¼tsp freshly ground black pepper
  • 1½ tbsp finely chopped spring onions
  • 1 tsp sesame oil
  • ½ tsp sugar
  • 1 tbsp cold chicken stock or water

To cook…

  • about 1 tbsp groundnut oil
  • 75ml/3fl oz water

For the dipping sauce…

  • 3 tbsp soy sauce
  • 1 tbsp white rice vinegar
  • 2 tsp chilli oil
Chinese Pork Potsticker Dumplings


  1. For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry.
  2. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it is sticky. Continue kneading until it is smooth – this should take about eight minutes.
  3. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
  4. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.
  5. After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
  6. Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands.
  7. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, ‘pancake’ about 9cm/3½in in diameter.
  8. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
  9. Place about two teaspoons of filling in the centre of each ‘pancake’ and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
  10. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
  11. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.
  12. To cook, heat a large, lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat side down into the pan.
  13. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
  14. For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.
  15. To serve, remove the dumplings from the pan with a large, slotted spoon and serve with the dipping sauce.
Thai Pork and Lemongrass Stir Fry

Thai cuisine is just bursting with flavour that is dying to be savoured; when paired with our organic pork mince, it just gets even better! Try it out for yourself with this amazingly tempting recipe from Andy Oliver at BBC Good Food.


For the curry paste…

  • 7 shallots (peeled and sliced)
  • 8 garlic cloves (peeled)
  • 2–3 galangal pieces (peeled and sliced)
  • 6 lemongrass stalks (peeled and sliced)
  • 4 fresh turmeric pieces (peeled and sliced)
  • 1 tsp shrimp paste
  • 1 small, dried, very hot chilli (soaked and finely chopped)
  • 1 bird’s-eye chilli (finely chopped)
  • 1 kaffir lime (zest only)
  • pinch sea salt
  • ½ tsp ground black peppercorns

For the stir fry…

  • 135g organic pork mince from Helen Browning’s
  • ½ tsp Thai fragrant oil
  • 2–3 Prik Kee Noo Suan chillies or other Thai red chillies
  • 3–4 small green peppercorns
  • small pinch golden caster sugar
  • 1 tbsp fish sauce
  • small splash of chicken stock
  • 1½ tbsp finely sliced lemongrass
  • 1 heaped tbsp julienned kaffir lime leaves
  • 1 fennel (core removed and sliced)
  • ¼ cucumber (chopped)
  • ¼ Chinese cabbage (finely chopped)
  • 2 white turmeric pieces or snake beans (sliced)
  • 8 lime leaves
  • 1 Thai basil sprig
  • 1 Asian pennywort sprig


  1. For the curry paste, pound everything together in a pestle and mortar to a smooth paste.
  2. For the stir fry, place a wok over a low heat and add 1½ tablespoons of the curry paste. Add the mince and mix the pork and paste together. Pour in the oil and mix well, continuing to fry and break up the meat. Stir-fry until the pork is cooked through.
  3. Add the chillies and green peppercorns and continue to cook for another minute, mashing everything together so the chillies and peppercorns bruise. Add the sugar, fish sauce and stock to create a light sauce. Add the lemongrass and kaffir lime leaves and cook for 15 more seconds.
  4. Place the fennel, cucumber, cabbage, and white turmeric into iced water for a few minutes. Serve the stir fry garnished with the iced vegetables, lime leaves, Thai basil, and Asian pennywort.

For the family…

Moroccan Pork Mince

An interesting taste of Morocco with spicy pork mince and cous-cous, perfect for a warming family meal to spice up your usual Winter cuisine.  This recipe has been borrowed and adapted from ‘Kiwi Kathy’ at


  • 500g organic pork mince from Helen Browning’s
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 onion (chopped)
  • 1 carrot (sliced into thin strips)
  • 1 green pepper (deseeded and sliced)
  • 1 410 g can tomatoes (crushed, keep juice)
Moroccan Pork Mince


  1. Heat a heavy based pan, add the mince, paprika, ginger, cumin, and cinnamon. Stir fry 5 – 6 minutes.
  2. Add the onion, carrot, green pepper, and tomatoes with juice.
  3. Stir until boiling, lower heat and simmer for about 10 minutes.
  4. Serve with couscous and a salad.

Speedy Sweet and Sour Pork

A dish that is traditionally Cantonese but loved by people all over the world. This sweet and sour recipe has been borrowed and adapted from BBC Good Food, as it is a firm favourite of many, but it just got even better with our organic pork mince!


  • 450g/1lb white rice
  • 600g organic pork mince from Helen Browning’s
  • 3 garlic cloves, finely grated or crushed
  • 3 tbsp light soy sauce
  • 2 tbsp cornflour
  • 2 tsp vegetable oil
  • 3 peppers, seeds removed, roughly chopped
  • 1 red onion, roughly chopped
  • 425g tin pineapple pieces in natural juice
  • 1 tbsp toasted sesame oil
  • 4 spring onions, thinly sliced
  • 2 tbsp roughly chopped fresh coriander
  • 1 chilli, seeds removed, finely chopped (optional)
Speedy Sweet and Sour Pork


  1. Put the rice in a large saucepan, cover with 900ml/1¾ pints water and stir well. Bring to the boil, then cover with a lid and reduce the heat as low as it will go. Simmer for 12–15 minutes, then turn off the heat and leave the pan covered while you cook the pork.
  2. Put the pork mince in a bowl with the garlic, soy sauce and cornflour and mix well.
  3. Heat 1 teaspoon of vegetable oil in a wok over a high heat, add the peppers and red onion and stir-fry for 2–3 minutes, until just softening. Add the pineapple and 50ml/2fl oz of the pineapple juice and stir-fry for another 2 minutes, then transfer to a bowl and set aside.
  4. Wipe the wok with kitchen paper and heat the remaining vegetable oil over a high heat. Add the pork mince and stir-fry for 4–5 minutes, or until golden-brown and cooked through. Stir in the sesame oil and remaining 125ml/4fl oz pineapple juice into the pork and simmer for 2 minutes, or until just thickened.
  5. Divide the rice between serving bowls and spoon the peppers and pineapple to one side. Spoon the pork on the other side and top with the spring onions, coriander, and chilli, if using. Serve immediately.