As you can see from the title, I wasn’t sure where this dish was going before I started making it. I had some diced pork defrosting, but that was about as far as my planning had gone until about 3:45 this afternoon.
The result, after a couple of hours of slow cooking, was a rich, tender, spicy pork dish. I served it with Buttered noodles, but it would work with rice, a Jacket Spud, or even mashed potatoes. Even though it was quite spicy, the kids wolfed it down, and were all disappointed that there wasn’t any left for seconds. I’ll learn a lesson and make double next time. If your family prefer milder food, just leave out the fresh chilli.
Slow-Cooked Spicy Pork
Over a medium heat, cook a chopped onion in about a tablespoon of olive oil (I used half olive oil, half sesame oil. But don’t feel you have to buy some in specially)
After a few minutes, add a generous thumb-sized chunk of grated ginger, 1 chopped deseeded red chilli and 3 crushed garlic cloves
Cook for a minute, before adding:
1/2 tsp cumin seeds and 1/4 tsp fennel seeds, lightly bashed
1 tsp mild chilli powder, 2 tsp paprika a dash of cayenne pepper
and some salt and black pepper
Cook the spices out for a minute or two, then add a packet of diced pork, stirring frequently for a few minutes to avoid it sticking.
Throw in a carton/tin of chopped tomatoes, I cup (200 mls) of chicken stock and a couple of chopped peppers, then 1 1/2 Tbsp soy sauce and 2 tsps honey
Put a lid on the pan, turn the heat right down and cook for about two hours, stirring occasionally.
I helped the boys with their homework and then sat down to watch Pointless. What a treat?! What will you do with your two hours?
P.s you could probably make this in a slow cooker…if you do, let us know how it turns out.