This picturesque West Cork home with separate basement apartment is on the market for €695,000
This picturesque West Cork home with separate basement apartment is on the market for €695,000

Sarah Finnan

‘The Easter holidays are a fresh kind of hell when you have kids and a job’
‘The Easter holidays are a fresh kind of hell when you have kids and a...

Dominique McMullan

Annutri co-founder and award-winning businesswoman Anita Donoghue on the power of a positive mindset
Annutri co-founder and award-winning businesswoman Anita Donoghue on the power of a positive mindset

IMAGE

This Clontarf home was reconfigured to streamline the layout and maximise its views
This Clontarf home was reconfigured to streamline the layout and maximise its views

Megan Burns

6 classic movies worth watching over Easter
6 classic movies worth watching over Easter

Jennifer McShane

The friend zone: How to navigate finding friends as an adult
The friend zone: How to navigate finding friends as an adult

Sarah Gill

Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole
Supper Club: Fearne Cotton’s haddock burrito, punchy salsa and homemade guacamole

Meg Walker

New life has been breathed into this Victorian Portobello home thanks to a revamp that’s full of personality
New life has been breathed into this Victorian Portobello home thanks to a revamp that’s...

Megan Burns

This rustic four-bedroom home in Westport is on the market for €449,000
This rustic four-bedroom home in Westport is on the market for €449,000

Sarah Finnan

My Career: Archivist at Guinness Eibhlin Colgan
My Career: Archivist at Guinness Eibhlin Colgan

Sarah Finnan

Image / Living / Food & Drink

Supper Club: Pulled pork chilli


By Meg Walker
13th Dec 2023
Supper Club: Pulled pork chilli

Miguel Barclay's easy, slow-cooked pork chilli is the tastiest Wednesday night supper.

If you substitute minced beef for homemade pulled pork, you’ll get the best chilli ever. And by slow-cooking the chilli, the flavour gets to develop for much longer; you’ll certainly notice the difference. Don’t be tempted to leave out the crème fraîche either – it plays an important part in balancing the flavours as it gives a fresh zing to a very earthy and hearty dish.

Pulled pork chilli
Serves 1

Ingredients

  • 2 pork belly slices (approx 150g total weight)
  • 1 red onion, thickly sliced
  • 1 garlic clove, sliced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp plain flour
  • 200g chopped tomatoes (from a 400g tin)
  • 1 beef stock cube
  • 150ml water
  • 200g kidney beans (from a 400g tin, drained)
  • 1 tbsp crème fraîche
  • a few thin slices of spring onion tips
  • olive oil
  • salt and pepper

 

Method

  1. Start by seasoning and frying the pork belly slices in a saucepan with a splash of oil. When they are nicely browned, add the onion and then a few minutes later, the garlic. As the garlic just starts to brown, add the cumin, paprika and flour. Stir until all the flour disappears, then add the chopped tomatoes, crumble in the stock cube and add the water.
  2. Simmer gently over a low heat for 1½ hours with the lid on then, 10 minutes before serving, add the kidney beans and simmer with the lid off. If you find there’s not enough liquid in the pan, add a splash more water.
  3. Using two forks, tear the pork apart into chunks, then serve the chilli with a big dollop of crème fraîche and sliced spring onion tips.

Extracted from One Pound Meals by Miguel Barclay (Headline).