Spicy Pork Stew
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 300 g diced pork (all visible fat removed)
- • 1 red onion (peeled and diced)
- • 2 red chillies (deseeded and diced)
- • 3 garlic cloves (peeled and crushed)
- • 1 red pepper (deseeded and sliced)
- • 1 chicken stock pot
- • 400 ml boiling water
- • 2 tbsp tomato puree
- • 1 tbsp Henderson's relish (or Worcestershire sauce)
- • 2 tsp cider vinegar
- • 1 tsp ground cumin
- • 1 tsp white granulated sweetener
- • 1 tsp dried chilli flakes
- • 1/4 tsp mustard powder
- • salt and pepper (to taste)
- • low-calorie cooking spray
- • coriander (chopped (optional))
Preparation Steps
Preheat the oven to 170°C.
Spray a frying pan with low-calorie cooking spray and set the pan on a medium heat. Add the diced pork and season with a little salt and pepper. Fry until lightly browned on all sides.
Add the onion, garlic, chilli and the pork to a casserole dish. In a jug combine the stock pot and water along with the tomato puree, Henderson’s relish, cider vinegar, sweetener, cumin, mustard powder and chilli flakes. Stir to combine.
Pour the stock into the casserole dish and give the pot a stir. Cover with the lid and place into the oven.
Cook for 3 hours then add the red pepper. Cover with the lid again and cook for a further 30 minutes.
Sprinkle with coriander, if using, and serve with your choice of accompaniment.