Chilli Bean Moroccan Pork

It is amazing, when you start sharing recipes, just how repetitive your eating habits are! What we love about this blog is the fact it gives us a good reason to try new ideas, and, if they work, share them! So, with that idea in mind, here is our recipe for a Chilli Bean Moroccan Pork....and we hope you enjoy it!

Ingredients:

500 grams Diced Pork

3 to 4 Carrots cut julienne style

1 Large Onion diced

200g Jar/Carton Tomato Passata

1 Tin Haricot Beans, drained (or just drain a tin of baked beans!)

3 Garlic Cloves finely sliced

1 Chicken Stock cube

Fry Light

Salt & Pepper

Dry Chilli, chopped (according to taste) or use a chilli mill (Aldi do them!)

Marinade minimum 2 hours

For the spicy dry rub marinade:

1 Tsp Mixed Spice

1.5 Tsp Paprika (sweet)

1 Tsp Ground Ginger

Generous pinch of salt

Generous twist of black pepper

Method:

Make up the dry rub and thoroughly coat the pork and leave to rest for a minimum 2 hours, longer if you can.

1. Add he marinaded pork to a hot frying pan, 2. Add the carrots to soften, 3. Add the onions

1. Get a saucepan, spray plenty of fry light and warm on a high heat.
2. When hot, tip the diced pork in, quickly stir round for about 30 seconds and then turn heat down so meat browns nicely. Ensure all parts get a nice equal browning.
3. After a couple of minutes, add the carrots (no need to blanch first) and leave to cook with the browning pork.
4. When carrots are softening, add the diced onion, mix well, and leave the mix to cook for about 20 minutes on the lower heat setting so the onion and carrot are softened well, but not burning, and the meat is well cooked through.
5. Add the haricot beans, sliced garlic and mix well, continue to cook until the beans start to stick to the pan.
6. Add the Tomato passata, mix well, and then add a little water to loosen up until you have a nice consistency, not too runny, not too thick!
7. Crumble in the chicken stock cube, mix in well, then taste. Add salt & pepper as needed plus a little dry chilli.
8. Leave mix to cook until you have a nice thick consistency, but not dried out! Keep checking the taste and add chilli as you require to bring up the heat to your liking!
9. Serve with rice, or whatever you prefer!

1. Add the beans and sliced garlic and mix, 2. Add the tomato passata and water to loosen, 3. Serve and enjoy!

Moroccan dishes typically include sweet ingredients, like dried fruits, but we used the mixed spice to convey that sweet taste! The Chilli, for me, was needed to just balance the mixed spice, but you could also try it without the chilli!

Hope you like it!