Indulge in the delicious taste of McCarren pork and bacon products, proudly made with 100% Bord Bia Approved Irish meat, and sourced from small, local farms that they know and trust.

For over 160 years, McCarren Meats has been a leader in Ireland's pork processing industry. What started as a modest operation in the heart of Cavan has evolved into a thriving enterprise, renowned for producing premium Irish pork and bacon products for the international market.

Throughout five generations, McCarren has consistently upheld its commitment to tradition and quality. As the only fully integrated pork processing facility in Ireland, McCarren oversees every step of the process, ensuring the highest standards from farm to fork.

Healthy and Fresh | Pork Rice Bowl

Ingredients:

• 500g pork sliced - Click here to Buy
• 1 tbsp sesame oil
• 400ml chicken stock
• 4 cloves minced garlic
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 2 tsp rice vinegar
• 2 tsp corn flour mixed with warm water
• 1/2 tsp red chilli sprinkle
• 500g cooked rice
• Juice of 1 lime
• 40g chopped coriander
• 100g spinach
• 2 carrots
• 1 cucumber
• 4 eggs
• Sesame seeds

Method:

1. Begin boiling a small pot of water for eggs.
2. Heat sesame oil in a skillet over medium high heat. Add pork and cook until browned on all sides, about 6-8 minutes.
3. In a small bowl, whisk together chicken stock, garlic, ginger, brown sugar, soy sauce, cornstarch, rice wine vinegar, and crushed red pepper flakes.
4. Set aside. Peel carrot and cut into ribbons. Thinly slice cucumber.
5. When pork is almost done, add eggs to boiling water. Boil for 6 minutes. Remove from heat and run under cold water to stop cooking. Peel.
6. Heat rice in the microwave for 90 seconds. Add lime juice and coriander. Mix well.
7. When pork is done cooking, remove it from skillet and set aside. Add chicken stock mixture to skillet and bring to a boil. Reduce heat and simmer 2-3 minutes until mixture thickens. Return pork to sauce. Toss until well coated.
8. To assemble a bowl, add quarter of the rice to the bottom of a serving bowl. Add a quarter of the spinach, carrots and cucumbers. with a quarter of the pork mixture, and one whole egg, sliced in half. Garnish with sesame seeds and scallions.

At McCarren, tradition meets quality with every product. Using time-honoured curing methods, our quality-assured pork and bacon are crafted to deliver unmatched flavour and tenderness. Each product is hand-selected and meticulously hand-trimmed by our skilled butchers, ensuring that only the finest cuts make it into our range.

When you choose McCarren, you are not just buying pork or bacon; you are embracing a legacy of quality that spans over 160 years—a piece of our family history, rooted in excellence.

Origin Green is the worlds’ only national food and drink sustainability programme and enables the industry to set and achieve measurable sustainability targets that respect the environment and serve local communities more effectively. To attain Origin Green Gold Membership a company must demonstrate exceptional annual performance in areas such as raw material sourcing; water and energy efficiency; waste reduction; packaging; and social sustainability.

Sticky Ribs with Roasted Potato Salad

Method:

1. Heat oven to 150C/130C fan/gas 2. Put the ribs in a roasting tin in a single layer and just cover with water. Cover with foil and cook for 1½ hrs. Drain well. If you are not finishing these straight away, cover and chill until ready to cook.
2. Meanwhile, fry the onion in the oil in a pan until soft. Add the garlic, smoked paprika and chilli powder and fry for 1 min. Add the passata, purée, vinegar and sugar and bring everything to a simmer. Cook for 10 mins. If you are not using this sauce straight away, cool and chill.
3. Heat oven to 220C/200C fan/gas 7. Brush the ribs all over with the sauce and lay on a baking sheet. Mix the potatoes with the oil, rosemary and seasoning in a large roasting tin. Roast for 40 mins on a middle shelf, with the ribs on the shelf above.
4. Turn the ribs and potatoes halfway, until both are nicely browned all over. For the ribs the meat should pull nicely off the bone but does not fall off.
5. Tip the potatoes into a large bowl crush lightly with a fork and sprinkle with the vinegar, mustard and chopped parsley and serve hot, warm or cold. Slice the ribs to serve and put any extra sauce into bowls for dipping.