Pork and Black Pudding Potato Skillet recipe

Name: Pork and Black Pudding Potato Skillet
Total time: 45 min
Yield: 3 servings
Cuisine: British
Ingredients: 400g Pork; 150g Black Pudding; 500g Potatoes; 1 Red Onions; 3 Spring onions; 1 Lemons; 1 tsp Salt; 1 tsp Black Pepper; 1 tbsp Plain Cooking Oil

A robust, savoury skillet dish with pork, black pudding, crisp potatoes and sweet onions. It is rich, filling and ideal for a substantial supper.

45 min · Medium · British Jump to method

Ingredients

3 servings

400g Pork
150g Black Pudding
500g Potatoes
1 Red Onions
3 Spring onions
1 Lemons
1 tsp Salt
1 tsp Black Pepper
1 tbsp Plain Cooking Oil

Nutrition	Per serving
Calories	542 kcal
Protein	30 g
Carbohydrates	39 g
Fat	28 g
Saturated fat	9.5 g
Fibre	3.8 g
Sugar	2.5 g
Sodium	850 mg

Why this works

A filling, protein-rich skillet with moderate carbohydrate content, but it is relatively high in fat, saturated fat and sodium due to the pork, black pudding and added salt.

High-quality protein. Pork provides substantial protein for muscle repair and satiety, making this a substantial main meal.

Iron and B vitamins. Black pudding and pork can contribute iron, vitamin B12 and niacin, which support red blood cell formation and energy metabolism.

Sodium and saturated fat concern. Black pudding and the added salt push sodium up, while the meat and black pudding increase saturated fat, so this is less suitable for low-sodium or heart-focused diets.

Method

Dice the potatoes and cook them in boiling water for 8 minutes, then drain.
Heat a large frying pan and cook the pork until browned.
Add the red onions and potatoes, then fry until the potatoes are crisp and the onions are softened.
Slice in the black pudding and cook for a few minutes more until heated through.
Finish with spring onions and a squeeze of lemon juice before serving.

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