Spicy pork and beans


Ingredients 10
Servings 4
Time

Ingredients

  • 500
    g
    lean belly, or shoulder, or boneless neck of pork
  • 45
    ml
    sunflower oil
  • 250
    g
    onions, peeled and quartered lengthways
  • 250
    g
    carrots, peeled and quartered
  • 45
    ml
    cake or all purpose flour
  • 20
    ml
    ground coriander
  • 20
    ml
    ground cumin (jeera)
  • 500
    ml
    chicken stock (preferably homemade)
  • 100
    g
    aduki beans, soaked overnight in cold water
  • salt and milled black pepper
 

Method

 
Cut pork into 3 cm cubes. Heat oil in a large frying pan and brown meat over high heat (do not overcrowd pan, cook a few cubes at a time). Remove meat and brown vegetables. Remove from pan. Stir in flour and spices and cook, stirring, for 2 minutes. Stir in stock to make a smooth gravy. Bring to boil and add beans, meat and vegetables. Lower heat and simmer gently until really tender, 1 1/2 to 2 hours (beans take longer than meat to cook, so test to see if they are done). Season to taste and serve with parsleyed potatoes and buttered cabbage wedges. TOTAL KILOJOULE COUNT: 8 810 kJ (2 105 Cal). A portion: 2 200 kJ (525 Cal).
 

Read more on: pork
 

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