Tender spicy pork bursting with flavour

You can make spiced pork and carlin pea chilli over hot coals or on your stove but just make it.

  • Prep Time: 10 mins
  • Cook Time: 1 hour – hands-off
  • Serves: 6
  • Difficulty: easy
  • Ideal for: midweek meal, vegetarian

Spiced pork

This recipe is perfect for a crowd.

It’s simple, packed full of spices, inexpensive and uncomplicated, giving you time to enjoy your friends and family.

Diced pork (and only ever buy high-welfare pork) cooked until tender in a spicy tomato sauce.

It’s the type of dish I love cooking outdoors in our wood oven.

However, it’s no problem cooking it on the stove.

It’s also a brilliant dish to cook up and freeze for some easy midweek meals.

Spiced pork and Carlin pea chilli

Spiced pork and Carlin pea chilli

Carlin peas

Carlin peas are new to me.

This is my second dish trying them out.

You’ll find a delicious Indian-style, veggie recipe to try here.

What I discovered about carlin peas is they’ve been grown in Britain for over 500 years.

Apparently, Carlin peas arrived on a boat from Norway and saved the good people of Newcastle from starvation.

The Scots besieged Newcastle in 1327 a cargo of Carlin peas arrived on the Sunday before Palm Sunday, known as Carlin Sunday.

Carlin peas are known as “Carlin” because they were traditionally eaten on Carlin Sunday in Lent in the Christian calendar.

Carlin peas were a common regional food, especially in Lancashire, Yorkshire and the Midlands but now can be found in Devon (in my house!).

What do carlin peas taste like

Carlin Peas have a nutty flavour and firm texture.

They’re great in soups, stews, curries and salads.

You can use them as an alternative to chickpeas or Puy lentils.

Spiced pork and Carlin pea chilli

Course Main Course
Keyword chilli, pork, pork chilli, pork stew
Prep Time 10 minutes
1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Cost £


  • 250 g high-welfare bacon lardons
  • 500 g high-welfare diced pork
  • 600 g Carlin peas
  • 2 tbsp olive oil
  • 2 bay leaves
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 2 tbsp shawarma paste
  • 500 ml chicken stock
  • 1 x 400 g tinned tomatoes


  • In a large deep pan, on medium-high heat add some oil and fry off the bacon lardons, then add the diced pork, approx. 5 mins
  • Add the diced onion, garlic, bay leaves and shawarma paste and mix well to cover the pork.
    Add the chicken stock and the tinned tomatoes, bring to a boil, then simmer for approx. 1 hour
  • Add the tinned Carlin peas and cook for another 10 mins.
    Serve with crusty bread or naan

For more great pork recipes, visit here


Pipers Farm