Recipe of the week: Slow-cooked Specially Selected Pork chilli
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Ingredients (serves 4-6)
1kg boneless Specially Selected Pork shoulder
7 tsp chilli seasoning mix
1 tbsp Scottish rapeseed oil
1 large onion, roughly diced
2 garlic cloves, peeled and finely chopped
500g passata
1 tbsp clear honey
400g can of kidney beans, drained
325g can of sweetcorn, drained
Method
Untie the pork, remove all the skin and as much of the visible fat as possible (or you can ask your butcher to do this for you). Wash and pat dry. Season lightly with salt and pepper then rub the chilli seasoning all over.
(You can make your own seasoning for this recipe by combining 1-1½tsp dried chilli flakes with 1tbsp ground cumin, 1½tsp each ground coriander and ground cinnamon and a little salt and pepper. Alternatively, use 7tsp ready-made chilli or taco seasoning mix.)
Leave to stand for 20 minutes at room temperature before cooking.
Meanwhile, preheat the slow cooker to high. Heat the oil in a large frying pan and fry the onion and garlic for five minutes.
Pour the passata into the frying pan, add the honey and heat until just beginning to boil.
Place the pork in the slow cooker and pour the hot passata sauce over the top.
Cover the slow cooker top with a layer of foil, shiny side down (for maximum heat retention), and then place the slow cooker lid on top. Cook on high for three-and-a-half hours (or reduce to low and cook for about seven hours) until very tender and falling apart.
Remove the pork from the sauce and put on a plate. Cover loosely with foil and leave to stand for 10 minutes.
Skim away any fat from the passata sauce and pour into a saucepan. Stir in the beans and sweetcorn. Bring to the boil and simmer for two to three minutes until thoroughly heated. Cover and keep warm.
To serve, using two forks pull the pork apart, discarding any fat, and shred into chunky pieces. Pile into warm serving bowls and spoon over the bean and corn sauce. Serve the pork with sweet potato wedges, slaw-style salad and pea guacamole.
For the crunchy slaw-style salad, mix shredded red cabbage with grated carrot and chopped spring onion, then toss in a dressing made from white wine vinegar and seasoning, sweetened with a little honey.
For the guacamole, cook and cool 200g frozen peas (190g cooked weight), then pop in a blender with 50g reduced fat soft cheese with garlic and herbs, two trimmed and chopped spring onions (24g), 5g fresh coriander and the juice of one lime (10g). Blitz until smooth.
- For more recipes go to www.makeitscotch.com
