Take it slowly or use a pressure cooker with this two-for-one pork chilli recipe.
Ingredients
- 2 tablespoons olive oil
- 1.5kg pork scotch (neck)
- 1 large brown onion, halved, thinly sliced
- 1 large red capsicum, thinly sliced
- 4 fresh jalapeno chillies, quartered, seeded
- 3 garlic cloves, chopped
- 2 teaspoons smoked paprika
- 2 x 400g cans cherry tomatoes in juice
- 1 teaspoon sugar
- 1/2 cup Massel chicken style liquid stock
- Mini corn tortillas, warmed, to serve
Pickled corn salsa
- 2 x 125g cans corn kernels, rinsed, drained
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh coriander leaves
Method
- Step 1For the slow-cooker: Heat half the oil in a large frying pan over medium-high heat. Add pork. Cook for 6 minutes, turning, until browned all over. Transfer to bowl of slow cooker.
- Step 2Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add capsicum and chilli. Cook, stirring, for 5 minutes or until capsicum is just tender. Add garlic and paprika. Cook for 1 minute or until fragrant. Spoon mixture over pork.
- Step 3Add tomatoes, sugar and stock. Season with salt and pepper. Cover with lid. Cook on low for 6 hours or until pork is very tender, turning every 2 hours. Remove pork from sauce. Roughly shred meat with 2 forks. Return to sauce. Cook for 30 minutes.
- Step 4Meanwhile, make Pickled corn salsa: Combine corn, vinegar and oil in a bowl. Set aside for 30 minutes. Stir in coriander.
- Step 5Serve pork with tortillas and salsa.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1777 kj
Energy
14g
Fat Total
3g
Saturated Fat
4g
Fibre
59g
Protein
138mg
Cholesterol
493.3mg
Sodium
9g
Carbs (sugar)
13g
Carbs (total)
Notes
For the pressure cooker: Follow steps 1 and 2, transferring to pressure cooker. Add tomatoes, sugar and stock. Season with salt and pepper. Seal cooker. Place over high heat until steam escapes at a constant rate. Reduce heat to low. Cook for 55 minutes. Release steam, following manufacturer’s instructions. Remove pork. Shred. Return to sauce on stovetop. Cook on low heat for 5 minutes. Serve.
Always check manufacturer’s instructions before using slow cooker and pressure cookers. All brands of cookers vary. We used a 5 1/2 litre capacity slow cooker for this recipe.
- Author: Kim Coverdale
- Image credit: Al Richardson & Andrew Young
- Publication: Super Food Ideas